mardi gras

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Shrimp Etouffee

shrimp

onion,

top and bottom from 1 green pepper

garlic cloves, chopped

celery rib, chopped

bay leaves

shrimp, shell on (remove shells

vegetable oil

flour

bell pepper, chopped

jalapeno peppers, chopped

celery stalk, chopped

shrimp stock (see above),

Cajun seasoning

celery seed

Tbsp sweet paprika

Salt

green onions, chopped

Hot sauce (Crystal

"What are you reffering to a \"stalk of celery\". One celery rib?"

Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat.
You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

Make the roux: To make the etouffee, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very brown; this should take about 10 minutes or so.

Add the vegetables: Add the celery, green pepper, jalapeño and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

Slowly add shrimp stock, then the seasonings and the shrimp: Measure out 2 cups of the shrimp stock and slowly add it a little at a time, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of syrup.
 
Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

"I am from Port Arthur, Texas which is about 1hr 45min from New Orleans and I must say that this was the best Etoufee and also the easiest!!! My Family is from Lousianna and their Etoufee is good but nearly impossible to duplicate due to all the \"secret ingedients\" Lol!!! Thank you for the step by step instructions!!! Delicious Meal!!!"

"I've been wanting this dish for a while and since I have to stay home and cannot visit New Orleans I brought it to my home! Thank you so much for the recipe it will be repeated time and time again."

"Oh myyy this was so freaking delicious and easy to make. I was literally scrapping my plate. I used crab and shrimp but since my shrimp didn’t have the shell I just used store bought seafood stock."

"This was my first attempt.  It was delish.  I made a few tweaks, but oh my I was impressed. I brought it to work to share with some co workers the following day.  I cooked raw shrimp in the rue and vegetables because I had no shells nor seafood stock. I also used Old Bay seasoning for the cajun and celery seed additions.   I also used baby peppers, orange, red and yellow instead of the green and served it with organic basmati brown rice.    I can't wait to make this utilizing other proteins very soon.  Thank you!!"

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out <a href="http://thesweethome.com/reviews/the-best-food-processor/">this guide from our colleagues at The Sweethome</a>.)

All-Purpose Biscuits

all-purpose flour,

baking powder

sugar

salt

cold, unsalted butter,

milk

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

Dutch Baby

eggs

nutmeg

unsalted butter

confectioners' sugar or cinnamon sugar

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

This large baked pancake is excellent for breakfast, brunch, lunch and dessert any time of year.

30-Minute Gumbo has lots of flavor from a dark roux, andouille sausage, and chicken. It's a one pot meal with the taste of New Orleans and it's so quick and easy to make. It's perfect for a weeknight dinner and , of course, Mardi Gras.

30-Minute Gumbo

all-purpose flour

onion

celery

chopped bell pepper

salted butter, (divided)

Holy

garlic

thyme

bay leaf

chicken

dry roux, (sifted)

salt and pepper

file powder

rice

green onions

Bake the Roux. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. Spread the flour out on the pan. Bake, raking the edges in and pushing the center to the outsides every 10 minutes. Keep doing this until it gets the color of ground cinnamon. This will take about 1 hour 10 minutes to 1 1/2 hours.&nbsp;Cool completely and store in an airtight container in a cool, dark place for up to 3 months.

Make the Holy Trinity. Spread onion, celery, and bell peppers out on 2 baking sheets lined with parchment paper. Freeze for 2 hours. Transfer to freezer bags. Store in freezer until needed. Thaw required amount for 2 hours in a strainer before using.

Melt 1 tablespoon butter over medium-high heat in a large Dutch oven. Add andouille and cook, stirring often until browned, about 4 minutes. Remove sausage with a slotted spoon and set aside.

Add remaining butter and cook Holy Trinity until softened, about 5 minutes.

Add garlic, Cajun seasoning, thyme, and bay leaf and cook 1 minute.

Stir in 2 cups of chicken broth and use a wooden spoon to scrape any brown bits off the bottom.

In a large bowl, whisk together dry roux and remaining 2 cups of chicken broth until completely smooth. Add to Dutch oven and bring to a boil. Reduce heat and simmer 20 minutes. Add chicken for the last 5 minutes.

Season to taste with salt and pepper and stir in file powder. Serve with rice and green onions.

Here's a lively twist on the traditional chicken wing. Just grill or broil the wings until they're cooked through, then toss with a simple sauce of coconut milk, peanut butter, soy sauce, fish sauce and lime juice. Return to the grill or oven until they're crisp. You might never go back to Buffalo.

Peanut Chicken Wings

chicken wings

coconut milk

peanut butter

soy sauce

fish sauce

lime juice

Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.

Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.

While the wings cook, combine 1/3 cup coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 tablespoon fish sauce and 2 tablespoons lime juice in a large bowl. Whisk until smooth.

When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Classic Louisiana Po Boy Sandwich with fried shrimp, shredded lettuce, tomato and homemade remoulade sauce.

Shrimp Po Boy Sandwich

cornmeal

eggs, beaten

Peanut oil

iceberg lettuce, shredded

2-3 tomatoes, sliced about 1/4 inch thick

French sandwich rolls

mustard, preferably Creole mustard

mayo

horseradish

pickle juice or vinegar

hot sauce (Crystal, Tabasco, etc)

garlic clove,

"I have to say that this recipe resembles every Po Boy sandwich I’ve ever had. My other half and I absolutely love them and this one happens to be his fave!! Can’t wait to try them, along with some homemade fried green tomatoes....they’re good dipped in remoulade sauce as well...happy eating and thx for the amazing recipe!!"

"What can I use instead of horeseradish?"

Make the remoulade sauce: If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

Heat oil in pan: Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

Dredge shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.

Fry shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

Assemble sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.
Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.
Serve at once with hot sauce and a beer.

"I made this yesterday and it was delicious! The remoulade was on the salty side so I didn't add salt to the dredge. I used panko instead of cornmeal. I used a french baguette and omitted the lettuce and tomato. Since I have leftover remoulade and the recipe was so good, I'll be making it again tonight!"

"Made this as written except for using homemade Emeril spice instead of Cajun. The fried shrimp with the cornmeal and flour coating are outrageous. I'll be making this one on a regular basis."

Shrimp Gumbo is like a trip to New Orleans without the plane ticket. The secret is in the slow-cooked roux — don't skip it! Serve with white rice for soaking up the rich sauce.

Shrimp Gumbo With Andouille Sausage

(120 ml) peanut oil, or other vegetable oil

Tablespoons (90 g) all-purpose flour

green bell pepper, chopped

celery stalks, chopped

garlic cloves,

(950 ml) shellfish

Worcestershire sauce

(907 g) shrimp, peeled and deveined

Salt and pepper

green onions, white and green parts, chopped

Filé powder (optional)

Hot sauce (such as Tabasco) to taste

"This recipe was wonderful! I cannot wait to make it again. I did add some extra Cajun seasoning, 2 bay leaves  and a tsp of dry thyme. Absolutely loved it."

"Could canola oil be used in place of peanut\/vegetable oil?"

Shrimp Gumbo with Andouille Sausage

Make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.
Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time.
Note that as the roux cooks, first it will clump up and thicken, but as the flour continues to brown past the peanut butter color stage, it will loosen up a bit.

Stir in the vegetables: Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes.
Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.

Slowly add stock, then simmer: In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so.
Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.
If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often "fix" it.

Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it).

Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.

Serve: Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.

"Hey Elise, thanks for posting this recipe. It is boss!"

"Yum!  I made this for my husband and I while we were “Glamping” (Camping) lol - not sure of the spelling-        It looked difficult, but it was really easy and, we both Loved the flavor...  really, really Good!!!!  I will definitely make this again!  Thank you for the recipe...  it’s a keeper ~  YUM!\r\n~Doris M"

"Nobody thought flour to oil ratio was off? I was not able to come up with a paste texture for the roux. Flavor was still really good though"

The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.

Maple-Pecan Bourbon Balls

vanilla wafers

pecan halves, toasted

maple syrup

cocoa powder

60 milliliters bourbon

vanilla extract

chopped semisweet chocolate (not chips)

In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners’ sugar and process until completely combined and the mixture holds together when shaped into a ball.

Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.

Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners’ sugar until coated.

Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

A basic cookie dough recipe is at the heart of this treat, great for any occasion. A cookie press (think of a caulking machine, but with cookie dough) offers lots of versatility, whether you're looking for wreaths for the holidays or hearts for Valentine's Day. Just beat together the ingredients, and place the dough in the press just after mixing. Push the dough through onto parchment paper, decorate with colored sugars and bake. They'll add a bit of color and joy to any cookie platter.

Spritz Cookies

Coarse or decorative sugar, sesame seeds or poppy seeds

Heat oven to 325 degrees. In a large bowl, whisk together flour, baking powder and salt.

In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down sides of the bowl and add in two eggs, one at a time, and vanilla extract and beat until everything is well combined, about 2 minutes.

Add in dry ingredients and beat just to blend, about a minute. Load dough into cookie press and make shapes as desired, pushing dough onto a parchment-lined baking sheet and spacing cookies 1 inch apart.

Beat remaining egg with 1 teaspoon water. Using a pastry brush, coat cookies with egg wash and sprinkle with sugar (pearl, sanding and colored sugars all work here), black or white sesame seeds, or poppy seeds. Bake until golden brown and baked through, 12 to 15 minutes.

Tres leches, which means “three milks” in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. While a thick garnish of softly whipped cream may seem excessive, it actually tempers the sweetness of the whole confection. Serve with some berries or sliced fruit to complete the presentation.

Tres Leches Cake

Butter

eggs, separated,

granulated sugar

whole milk

sweetened condensed milk

evaporated milk

heavy cream

confectioners’ sugar

Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.

In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined. 

In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them. 

Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.

Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more.  Cover and refrigerate for at least 2 hours (or up to 24 hours).

To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream.

The original indigenous cheese of New Orleans.

Creole Cream Cheese

buttermilk

liquid vegetable rennet (available in health food stores)

Salt:salt

This recipe for étouffée, which is the French word for “smothered,” comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is “pretty close to a traditional Cajun crawfish étouffée,” said Mr. Knott. “If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving.” Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger’s freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil — that way you have lots of leftover crawfish fat.

Crawfish Étouffée

and diced poblano chile pepper

celery stalks, diced

salt, plus more to taste

black pepper

cayenne pepper

precooked crawfish tails, thawed

parsley leaves

Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.

Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.

Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.

While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.

Taste the étouffée and add salt as needed. Serve over the rice.

Pączki (filled doughnuts) are what Polish people indulge in on “Tłusty Czwartek” (Fat Thursday). They&#x27;re large, deep-fried pieces of enriched yeast dough, traditionally fried in lard, filled with homemade plum marmalade or wild rose petal jam, and topped with a powdered sugar glaze and candied orange peel.

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The most viewed mardi gras recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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