new orleans recipes

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is decadent, delicious and the perfect way to enjoy a New Orleans-inspired dinner at home!  The Cajun seasoning, fire-roasted tomatoes and Andouille sausage give this smothered shrimp dish an amazing depth of flavor without having to make a time-consuming roux.

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

SHRIMP

butter

olive oil

onion,

green bell pepper, finely chopped

celery,

garlic,

all-purpose flour

Cajun seasoning,

cayenne pepper,

(7 ounces) cooked Andouille sausage links, halved lengthwise and sliced

chicken broth

(15-ounce) diced fire-roasted tomatoes, undrained

heavy cream

salt and black pepper,

parsley

GRITS

salt

quick grits

Parmesan cheese

black pepper

SHRIMP: Heat butter and oil in a large,...

SHRIMP:  Heat butter and oil in a large, heavy skillet over medium-high heat.

Add the onion, reduce heat to medium-low and...

Add the onion, reduce heat to medium-low and cook 3 to 4 minutes or until beginning to soften.  Add the green bell pepper and celery.  Cook 7 to 8 minutes or until very soft.

Stir in garlic, flour, Cajun seasoning and cayenne...

Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds).

Add sausage, chicken broth and tomatoes. Bring to...

Add sausage, chicken broth and tomatoes.  Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened.

Stir in shrimp and cook 2 to 3...

Stir in shrimp and cook 2 to 3 minutes or until just firm.

Stir in heavy cream and heat through. Serve...

Stir in heavy cream and heat through.  Serve with grits.

GRITS: Bring chicken broth to a boil. Add...

GRITS:  Bring chicken broth to a boil.  Add salt to taste.

Slowly stir in quick grits and cook per...

Slowly stir in quick grits and cook per package directions.  Stir in cheese, cream and black pepper.  Serve with shrimp.

 Savory, seasoned ground beef and pork, tucked inside a crispy pastry.

Authentic Natchitoches Meat Pie

beef

lb. ground pork (,

onion

green bell pepper

garlic (minced, or 1 tablespoon prepared minced garlic)

oil (, canola or vegetable)

flour (,all-purpose)

sage

cayenne pepper

bay leaves

Worcestershire sauce

milk (, 2%

salt & pepper

flour

salt (, kosher)

baking powder

eggs (, cold)

milk (, cold)

egg (lightly beaten)

water

Cook

In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and return to skillet

https://embed.mediavine.com/videos/yfz3x5jpkkovwt6tmbng

Watch How to Make Natchitoches Meat Pies!

In same skillet, add onions, bell peppers; saute 3 minutes on medium high or until green bell peppers are tender; add garlic; stir

Add cayenne, Worcestershire sauce, bay leaves and sage (if your pork doesn&#39;t already have sage in it);  allow to cook for 15 minutes on medium; (See Recipe Notes)

While meat is simmering, make a slurry: In a two-cup measuring cup, add 4 tablespoons flour (¼cup) and fill the measuring cup with milk; mix with fork until smooth; pour this mixture (slurry) into the skillet with the beef; combine well. (The &quot;slurry&quot; will thicken the meat mixture.)

Simmer

Allow this to cook for about 5-8 more minutes, or until the beef mixture begins to thicken; once the mixture thickens a little, turn off the heat; remove bay leaves; taste for salt &amp; pepper; cover and refrigerate; now make the pastry dough

Meat Preparation

Combine

In the large bowl, combine flour, salt, baking powder

In the small bowl, add cold eggs and cold milk; slightly beat together until combined

Slice cold butter into small (tiny) cubes

Add the tiny cubes of cold butter to the dry ingredients; &quot;cut it in&quot;using your fingers; (crumble the butter pieces and combine with the flour until butter until the mixture looks grainy)

Fold in

Once the flour mixture looks grainy, gradually fold in the cold egg/milk mixture; combine with a spatula; form into a ball; cover with plastic wrap and refrigerate for 20 minutes ( See Recipe Notes)

Sprinkle

Sprinkle some flour onto a clean surface; place the dough on the counter and roll it out till it&#39;s about ¼&quot; thick

Cut dough circles out of the dough that are approximately 7&quot; in diameter; use a saucer or the bottom of a 9&quot; salad plate as a guide--doesn&#39;t have to be perfect! (see recipe notes)

Pastry Instruction

Spoon

Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the edges together using your finger and a little water

Use a fork to &quot;cinch&quot; the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside

Refrigerate

Meat Pie Assembly

Heat

Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately

Place

Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes

Frying Instructions

Preheat

Make

In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well

Brush

Use a pastry brush and coat the top of each pie with the egg wash

Place pies on a parchment covered baking sheet

Bake

Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF

Baking Instructions

This Yakamein is a classic Creole fusion of flavors. It&#x27;s famous in New Orleans for curing hangovers, but makes a delicious meal anytime!

Yakamein - New Orleans' Ol' Sober

1.5 lb chuck roast,

Tbsp cooking oil

lb shrimp, peeled and deveined

eggs

spaghetti noodles

scallions,

Creole seasoning

soy sauce

beef broth

onion powder

garlic powder

oregano

thyme

paprika

cayenne

tsp black pepper

Marinate beef in Creole seasoning and soy sauce...

Marinate beef in Creole seasoning and soy sauce for at least 30 minutes.

Heat oil in a large soup pot or...

Heat oil in a large soup pot or dutch oven over medium high heat. Add beef strips and sear on both sides until browned. Do not overcrowd, cook in batches if necessary.

Add in beef broth along with all herbs,...

Add in beef broth along with all herbs, spices and sauces. Stir well and bring to a boil.

Reduce heat to medium low and simmer, uncovered,...

Reduce heat to medium low and simmer, uncovered, until beef is melt in your mouth tender, about 1-1.5 hours. Stir occasionally.

While soup is cooking, cook spaghetti noodles according...

While soup is cooking, cook spaghetti noodles according to directions on package.

Also while soup is cooking, bring potful of...

Also while soup is cooking, bring potful of water to a rolling boil over high heat. Gently place eggs in water with a spoon and reduce heat to medium. Cook according to your preferred doneness (see note 1). Remove from pot and immediately place in ice water bath to prevent further cooking.

Once beef is getting tender, taste and adjust...

Once beef is getting tender, taste and adjust for seasoning.

Marinate the shrimp. When beef is fully tender,...

Marinate the shrimp. When beef is fully tender, add the shrimp to the pot and cook five minutes.

In a large bowl, add desired amount of...

In a large bowl, add desired amount of cooked noodles. Top with beef and shrimp. Ladle in broth. Garnish with halved eggs and chopped scallions. If desired, add in a splash of hot sauce.

Bring the taste of New Orleans to your home with this delicious Shrimp Étouffée Recipe!

Real New Orleans Shrimp Étouffée

canola oil

celery

red bell pepper (diced)

garlic (minced)

smoked paprika

tomatoes (drained)

seafood stock or vegetable stock

lbs shrimp (peeled & deveined*)

green onions (chopped)

Tabasco (optional)

white rice

In a large saucepan with a lid or 5-qt Dutch oven, heat the oil over medium heat. Whisk the flour into the hot oil. Stirring slowly and constantly, for about 15 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened. 

Add the onions, celery, bell peppers, and garlic, and continue to stir for 4 to 5 minutes, until they've softened. Add the thyme, cayenne pepper, and paprika, and stir to combine.

Add the diced tomatoes and stock, increase the heat to medium-high heat, and bring to a boil. Reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring often so the sauce doesn't stick to the pan.

Add the butter, shrimp, chopped green onions, Worcestershire sauce, Tabasco, and stir. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Turn off the heat and move the saucepan away from the heat.

Top 4 new orleans recipes recipes from across the web

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

Top Tags

Smothered Shrimp with Andouille Sau...

Authentic Natchitoches Meat Pie

Yakamein - New Orleans' Ol' Sober

Real New Orleans Shrimp Étouffée

Top 4 new orleans recipes recipes from across the web

The most viewed new orleans recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smothered Shrimp with Andouille Sau...

Authentic Natchitoches Meat Pie

Yakamein - New Orleans' Ol' Sober

Real New Orleans Shrimp Étouffée

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