Saturday Morning Recipe Exchange: Not Just for Mardi Gras

jeffrey w shrimp creole

I went out yesterday evening & totally forgot it was Friday. Sorry, TaMara!

So here’s a belated post from our Food Goddess:

We are prepping for the big storm (ok, not New England BIG, but looking at 8-16 inches of big wet flakes) and I almost forgot it was Friday. Since it was Fat Tuesday/Mardi Gras this week, that always puts me in the mood for some Louisiana-style recipes and a trip to Lucille’s restaurant for their beans and rice (and boy am I going to miss living within walking distance when I finally move – and I am so tired of house hunting).

When I can’t get there, I make my own Washday Beans and Rice, recipe and full dinner menu 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).

Looking for something fancier? How about Trout Amandine with Creole Meuniere Sauce (recipe here).

What’s on your menu for the weekend? I’ll be scanning travel sites looking for somewhere warm to vacation!

Tonight’s featured recipe (pictured above) is from JeffreyW:

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.

Creole Seasoning

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.
Bixby hit 115 lbs this week and I’m thinking that raising a Great Dane puppy should be considered an Olympic sport. He exhausts me and then is so damn cute, I’m ready for another day of puppyhood. I’ll see if I can get him to do a diary update later this weekend. That’s it for this week. Stay warm – TaMara

37 replies
  1. 1
    Betty Cracker says:

    We were just talking about making red beans and rice last night, but hubby’s method takes advance planning. We had homemade deep dish pizza instead. Which is probably one reason I’ve been awake all freaking night.

  2. 2
    Tommy says:

    @Betty Cracker: Red beans done right, and I am anal of my red beans, takes some time. Got to soak the beans for at least 24 hours.

  3. 3
    Betty Cracker says:

    @Tommy: My husband makes fantastic red beans. He soaks them overnight and then cooks them for a long time with andouille sausage, spices and other ingredients known only to himself. He also mashes some of the beans against the side of the pot while they’re cooking to make them creamy. They really are wonderful. Have to get a batch soaking today!

  4. 4
    Elizabelle says:

    Jeffrey’s recipe sounds scrumptious. Just need the shrimp and andouille. Gonna be cold with snow, rain and sleet here today. This will be a bright touch.

  5. 5
    Tommy says:

    @Betty Cracker: I would like to come to dinner at your house. Never tried mashing some beans. Will have to try that.

  6. 6
    raven says:

    @Tommy: Nah, Camellia Red Beans and a pressure cooker kills it. I make them, blackeye peas and black beans all the time. The Trader Joe’s Chicken Andouille and smoked turkey necks are a great addition.

  7. 7
    raven says:

    @Tommy: You can also hit them for just a second with an immersion blender for the creamy effect.

  8. 8
    raven says:

    I have a big ass pot of gumbo I made Thursday that will be nice today.

  9. 9
    Zinsky says:

    Your recipe for the shrimp and andouille looks yumsters!

  10. 10
    Elizabelle says:

    Thinking cheese grits with this, although rice is nice too.

  11. 11
    Raven says:

    What a sunrise!

  12. 12
    Chat Noir says:

    @Betty Cracker: I make a vegan version of Paul Prudhonme’s “yo mama’s red beans.” It omits the sausage and other animal proteins but is delish and healthy nonetheless. I had vegetarian red beans and rice at Jazz Fest in New Orleans last year and was inspired to make it.

  13. 13
    schrodinger's cat says:

    What is a good substitute for andouille

  14. 14
    Chat Noir says:

    @raven: we made gumbo on Sunday. The roux was awesome. Like my red beans, we make a vegan version since I’m vegetarian. We love the HBO show “Treme” so we’re into New Orleans stuff.

  15. 15
    ThresherK says:

    @schrodinger’s cat: Chorizo? Linguica? The latter isn’t so widespread, but is popular near \fishing port areas of New England. It’s a culinary gift from the Portugese.

  16. 16
    Botsplainer says:

    @schrodinger’s cat:

    Chorizo. Works well in any Cajun thing – I actually prefer it.

  17. 17
    Tenar Darell says:

    I’m still a little worried about that feral cat I saw yesterday. (I’m consoling myself with the inference that it’s clear people have been watching out for it because it’s tipped and has survived the coyotes around my father’s).

  18. 18
    OzarkHillbilly says:

    Damn, all I have on hand are the ingredients for a big pot of chili and now we’re iced in. Guess I’ll just save this for the next cold wkend we have, which is due in about a week.

  19. 19
    WereBear says:

    @Tenar Darell: Is there a local organization you can call about it? Alley Cat Allies keeps a database of such.

    In other cat-related news, my editor in Estonia reports:

    Great news, the cat articles are very popular among our readers!

    Which tickles me no end. I still don’t have a look at my work on the website; I don’t know the language and it’s one of those mega-sites. I’ve asked for a direct link.

  20. 20
  21. 21
    ThresherK says:

    @jeffreyw: Don’t leave us hanging. Good looking food brings up the immediate quesiton, What recipe did you use?

  22. 22
    Elizabelle says:

    @jeffreyw: Looks divine. Recipe please. Is that prosciutto in it?

  23. 23
    jeffreyw says:

    Dreary out this morning. Freezing rain overnight, icy fog this morning but the temps are rising past freezing so maybe the ice will leave before wind breaks more tree limbs.

  24. 24
    raven says:

    @jeffreyw: Nice, I’m pissed I didn’t take my camera this morning. I almost grabbed it and didn’t, an insane sunrise ensued.

  25. 25
    jeffreyw says:

    @ThresherK: @Elizabelle: Yep, there is a bit of prosciutto in it. A Tyler Florence recipe. It’s really dead simple to make. I made garlic mashed potatoes for a base, a departure from my usual wild rice mix.

  26. 26
    Josie says:

    @jeffreyw: Spectacular picture. He looks so brave.

  27. 27
    jeffreyw says:

    Mrs J made a few raspberry hand pies to thank me for the chicken dinner.

  28. 28
    Elizabelle says:

    @jeffreyw: Does look easy. Do you think it’s as tasty without the prosciutto? I’d think yes.

    And wonderful pic of the cardinal. I bookmarked it in my “good stuff” folder.

  29. 29
  30. 30
    JPL says:

    @raven: It’s cloudy but at least it’s above freezing.

  31. 31
    ThresherK says:

    @WereBear: Yep. Good presentation, good photo.

    I have pretty good cooking skills but fall down a bit on presentation. Fortunately the adjective “rustic” is in vogue now, so I use it often.

  32. 32
    raven says:

    @JPL: sunny here for now

  33. 33
    bemused says:


    Yum. Recipe?

  34. 34
    WereBear says:

    @ThresherK: Yep, presentation is pretty far down my list of imperatives. The downside of being good conceptually, I say!

  35. 35
    jeffreyw says:

    @bemused: The filling is from frozen raspberries and she cooks it down in a little sauce pan with a touch of lemon juice, sweetener, and corn starch. The crust is from here.

  36. 36
    bemused says:


    Thanks. I think King Arthur Flour has hand pie recipe too which I haven’t tried yet. Hand pies with blueberries or dark chocolate have been on my mind lately, just need to make time to do it.

  37. 37

    @Chat Noir: would love to see that recipe! also, I’ve been wondering if BJ could post a vegan recipe each week along with the omnivorous one. If you (or any other BJers) would like to see that, maybe post it in the comments so management sees.

Comments are closed.