From our Food Goddess, TaMara:
I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.
My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)
A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s. I liked the sandwiches so much, I hunted down some recipes, (click here).
Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).
I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.
The featured recipe (pictured above) is from JeffreyW tonight:
Shrimp and Andouille in a Creole Mustard Sauce
1 pound uncooked peeled deveined large shrimp
1 tablespoon Creole or Cajun seasoning (recipe below)
2 tablespoons vegetable oil, divided
1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
1 large onion, halved, thinly sliced
1 large red bell pepper, cut into 1/3-inch-wide strips
1 tablespoon chopped fresh thyme
1 cup low-salt chicken broth
5 tablespoons Creole mustard
2 teaspoons red wine vinegar
Salt and pepper to taste
Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight container.
Makes about 10 oz.
That’s it for this week. Until next week…. – TaMara