Recipes: Taste of New Orleans
Shrimp & Grits
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded cheddar jack cheese
1 pound shrimp, peeled and deveined
6 slices of bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20-25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned, drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Fried Green Tomatoes with Louisiana Remoulade
4 green tomatoes, cut into ¼ in rings
Kosher salt and freshly ground black pepper
¾ cup all purpose flour
1 tablespoon garlic powder
2 tablespoons milk
1 ½ cups panko bread crumbs
Pinch cayenne pepper
¼ cup grated Parmesan cheese
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh squeezed lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon Louisiana style hot sauce
2 cloves garlic, minced
2 teaspoons capers, roughly chopped
1 teaspoon Worcestershire sauce
1 teaspoon mild paprika
1 scallion, finely chopped
¼ teaspoon kosher salt
⅛ teaspoon cayenne pepper
- In a deep fryer, preheat oil to 350 degrees
- Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and Parmesan. Dredge the tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2-3 minutes. Drain on paper towels.
- In a small bowl, mix together mayonnaise, mustard, lemon juice, parsley, hot sauce, garlic, capers, Worcestershire sauce, paprika, scallions, salt, and cayenne pepper. Let sit for about 1 hour for flavors to combine, then serve.
Chicken and Andouille Jambalaya
2 teaspoons cayenne pepper
¾ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground white pepper
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon dried thyme
⅛ teaspoon ground coriander
⅛ teaspoon ground mustard
Pinch celery salt
3 ½ lbs boneless, skinless chicken thighs, cut into 2in pieces
⅓ cups vegetable oil
1 tablespoon unsalted butter
2 large yellow onions, medium dice
12 ounces andouille sausage, medium dice
4 ounces tasso or smoked ham, medium dice
2 large green bell peppers, cored, seeded, and medium dice
3 medium celery stalks, medium dice
1 jalapeno, cored, seeded, and finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
1 (14.5 ounce) can tomato sauce or crushed tomatoes
1 tablespoon tomato paste
2 cups long grain white rice
3 cups low-sodium chicken stock or broth
2 bay leaves
2 medium scallions, thinly sliced (white and light green parts only)
- Heat the oven to 375 degrees and arrange a rack in the lower third. Pat chicken thighs dry with paper towels and set aside.
- Heat the oil in a heavy bottomed, oven-proof 7 quart pot or large dutch oven over medium-high heat until simmering. Place about ⅓ of chicken pieces in the pot and cook, stirring occasionally, until browned all over, about 5-6 min. Remove to a large bowl and brown the remaining chicken in 2 more batches; set aside.
- Remove and discard all but about ¼ cup of the fat from the pot. Add the butter and melt over medium heat. Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until onions begin to brown, about 6 minutes.
- Add the sausage, ham, and half the reserved spice mix. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes.
- Add bell peppers, celery, jalapeno, garlic, measured salt, and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.
- Add the reserved chicken and any accumulated juices, tomato sauce or crushed tomatoes, and tomato paste. Stir to combine and bring to a boil. Add the rice, stock or broth, and bay leaves, stir to combine, and bring to a boil. Cover with a tight fitting lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 30 minutes.
- Remove the pot to a wire rack and let it sit, covered, for 5 minutes. Remove and discard the bay leaves. Stir to evenly combine the jambalaya, taste, and season with salt as needed. Sprinkle with the scallions and serve.
New Orleans Beignets
1 package (¼ oz) active dry yeast
¼ cup warm water
1 cup evaporated milk
½ cup canola oil
¼ cup sugar
1 large egg
4 ½ cups self rising flour
Oil for deep-fat frying
- In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, eggs and 8 (2 cups for 4 serving size) cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (will be sticky). Do not knead. Cover and refrigerate.
- Punch dough down. Turn onto a floured surface; roll into a 16×12 in pan rectangle. Cut into 2 in squares.
- In a deep cast iron or electric skillet, heat 1 in oil to 375 degrees. Fry squares in batches, until golden brown on both sides. Drain on paper towels, then roll in confectioners sugar. Serve with chocolate and caramel sauce.
1 C cocoa powder
2 C sugar
1/5 tsp salt
1 C cold water
3 tsp espresso
3 tsp vanilla
1. In a cold saucepan, whisk together the cocoa powder and sugar.
2. Add the salt and water to the pan. Whisk over medium heat until smooth.
3. Bring sauce to a boil, then reduce to a simmer and let simmer for one minute.
4. Remove from heat and finish with espresso and vanilla.
5. Cool in refrigerator until ready for use.
2 cups granulated sugar
1/2 cup corn syrup
12 T butter, room temperature cut into pieces
1 cup heavy cream
1 T Maldon sea salt
1. In a large saucepot, place the sugar and corn syrup and put on medium-high heat.
2. Using a wooden spoon, stir to combine, yet being careful to not get on the sides of the pan as the sugar is heating up. *If that does you can use a wet brush to loosen the sugar from the sides of the pot*
3. Continue cooking until the sugar reaches a deep amber color, but not burnt
4. Remove the pot from the stovetop, and add the butter. Then VERY CAREFULLY stir in the heavy cream without keeping your hand away from the pot since it will steam and be very hot!!!
5. Once heavy cream is combined, add the Maldon salt. Let cool until needed.