CREOLE BARBECUE SHRIMP New Orleans barbecue shrimp aren't barbecued at all, but cooked in a spicy Creole-seasoned sauce. This is a free-wheeling recipe that can be changed to suit any tastes. Double the recipe and double the fun. in any event, it's messy but truly delicious!!
Serves: 4
Prep.Time: 30 minutes
1 tablespoon Paprika
1 teaspoon Dried Oregano
1/2 teaspoon Cayenne
1/2 teaspoon Red Pepper flakes
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon ground Thyme
1/2 cup Butter
2 teaspoons minced Garlic
1 teaspoon Worcestershire sauce
1 large Tomato -- diced
1/3 cup Beer -- at room temperature
2 pounds raw large Gulf Shrimp, with tails on -- peeled and deveined
Combine the first 7 ingredients in a small bowl or cup. In a large heavy skillet, combine butter, garlic and Worcestershire sauce; add seasonings from bowl or cup. Heat over high heat just until butter melts; stir in tomato and beer; cook and stir 2 minutes. Add shrimp; cover and cook 4-5 minutes or until shrimp are pink.
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MUSSELS SAUCE PIQUANT New Orleans is well-known for its dishes with "sauce piquant". This version with mussels is especially yummy!
Serves: 2
Prep.Time: 40 minutes
2 pounds mussels (preferably cultivated)
1 medium onion
1 celery rib
1 small green bell pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 can whole tomatoes including juice (15 oz.)
1/2 teaspoon cayenne
Scrub mussels well and remove beards. Finely chop onion, celery, and bell pepper. In a 6- to 8-quart heavy kettle melt butter over moderately low heat and stir in flour. Cook roux, stirring constantly, until color of peanut butter, about 6 minutes. Stir in vegetables and cook, covered, until soft. Stir in tomato paste, broth, tomatoes with juice, and cayenne and bring mixture to a boil, breaking up tomatoes. Simmer sauce, uncovered, stirring occasionally, 15 minutes, or until thickened. Stir mussels into sauce and simmer, covered, 4 to 8 minutes, or until mussels are opened. (Discard any unopened mussels after 8 minutes.) Divide mussels between 2 bowls. Season sauce with salt and ladle over mussels.
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CREOLE CRAB STEW This is worth a try any time of the year, using whatever kind of crabmeat you can find.
Serves: 6
Prep.Time: 45 minutes
1 cup chopped Onion
1/2 cup chopped Green Pepper
2 tablespoons Butter
2 Tomatoes -- peeled and diced
2 cups Water
1/2 cup Uncooked Macaroni
3/4 teaspoon Garlic Powder
1/4 teaspoon ground Thyme
1/4 teaspoon Cayenne
1 can Corn (8-oz.) -- drained
1 can Lima beans (8-oz.) -- drained
1/2 pound Dungeness, Snow or King Crab meat -- thawed if needed
Saute onion and pepper in butter until soft. Add the tomatoes, water, macaroni and seasonings; bring to boil. Lower heat; simmer about 5 minutes. Add corn and lima beans; cover and cimmer 10 minutes. Add crabmeat; cover and simmer 4-5 minutes until heated through. Serve immediately.
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CHICKEN AND ANDOUILLE SAUSAGE GUMBO A traditional New Orleans specialty, this is really yummy and sticks to your ribs.
Serves: 4
Prep.Time: 20 minutes + simmering time
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Andouille, Kiebasa, or other smoked sausage--cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Creole seasoning
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon filé powder
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and filé powder. Remove and discared the bay leaves; serve gumbo in deep bowls.
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SPICY SOUTHERN FRIED CHICKEN I've had this recipe for awhile---finally fixed it two weeks ago, and WOW! The flavor is out of this world, really not hot, and chicken stays juicey inside and crispy outside. Mr. Tanner----if you're out there, thanks a million!!
Recipe By: Edward Tanner (winner of Wesson Oil's Fryfest Contest)
Serves: 4
Prep.Time: 45 minues
1 frying chicken, cut up
3/4 cup Louisiana hot pepper sauce (I used Frank's)
1 teaspoon black pepper
1 teaspoon seasoned salt (I used Lowry's)
1 teaspoon poultry seasoning
2 1/2 cups all-purpose flour
Wesson vegetable oil (of course) for frying
Wash chicken pieces under cold running water; pat dry with paper towels. Place chicken in a large sealable plastic bag or a large non-reactive bowl. In a small bowl, combine hot pepper sauce, pepper, seasoned salt and poultry seasoning; pour over chicken and toss to coat well. Seal bag or cover bowl tightly; refrigerate 6-8 hours or overnight, turning chicken pieces occasionally.
Place flour in a paper or plastic bag. Heat oil to about 340 degrees in large deep cast-iron skillet to 1/2 the depth of the pan. Remove chicken pieces one at a time and dredge in flour until well-coated. Fry chicken pieces skin side down, a few at a time so as not to crowd, 10-14 minutes; turn and fry 12-15 minutes. Drain on paper towels before serving. Yummmmmmmmmmmmm!!!!
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EMERIL'S CAJUN COLE SLAW I watched Emeril make this on TV and had to do it. After trying this once, I knew it was a hit! This is a frequent dish on our dinner table now!
Serves: 6-8
Prep.Time: 20 minutes
2 pounds shredded cabbage
2 thinly sliced medium onions, about 2 cups
1 teaspoon Tabasco sauce
1/4 cup diced red bell pepper
1/4 cup chopped parsley
1 cup mayonnaise
1 teaspoon celery seed
2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper
Place cabbage and onions in a large bowl; add Tabasco sauce and toss. Let sit about 20-30 minutes. Mix in the bell pepper and parsley. In a small bowl, combine remaining ingredients; mix well and posur over cabbage mixture. Toss to coat well; cover and chill about 1 hour.
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SWEET POTATOES BAKED WITH BOURBON Sweet potatoes are a year-round staple in New Orleans. This is a super change from the normal grungey yams and marshmallow things!! The bourbon cooks out and leaves only its terrific flavor.
Serves: 4
Prep.Time: 30 minutes
1 can Sweet Potatoes (40-oz.) -- drained
1/4 cup Butter
1/4 cup Orange Juice
1/4 cup Bourbon
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
pinch ground Cloves
Preheat oven to 350 degrees. Place potatoes in a greased 13x9x2 baking dish. In a small saucepan, combine remaining ingredients; simmer 5-8 minutes until well-blended. Pour sauce over potatoes; cover and bake 15 minutes. Uncover; bake 15 minutes. (This can be prepared a day ahead, stored covered in the fridge, and re-heated either in the oven or microwave the next day.)
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MAQUE CHOUX I know there are dozens of versions of Creole Smothered Corn, but this is mine.
Serves: 6-8
Prep.Time: 30 minutes
1 tablespoon Vegetable Oil
1 large Onion -- diced
1 large Red Bell Pepper -- diced
1 can Diced Tomatoes (14-1/2 oz) in Juice -- drained
5 cups fresh Corn Kernels cut from cob (8 ears)
1 1/2 teaspoons Salt
1/2 teaspoon Sugar
1/8 teaspoon Cayenne
1/4 cup Half and half
Chopped Fresh Parsley for garnish
In a 12-inch skillet, heat oil over medium heat until hot. Add onion and red pepper; cook and stir until tender, 10-12 minutes. Add tomatoes, corn, salt, sugar and cayenne; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in half-and-half; heat through but do not boil. Spoon into serving bowl; garnish with parsley if desired.
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SESAME FRENCH BREAD What else do you eat with dinner in New Orleans' French Quarter---well, French bread, of course! The sesame seeds make this special.
Yields: 2 loaves
Prep.Time: 20 minutes + rising time + baking time
2 packages Active Dry Yeast (1/4-oz.each)
2 1/2 cups Warm Water (105-110 degrees)
2 tablespoons Sugar
2 tablespoons Vegetable oil
2 teaspoons Salt
6 1/2 cups All-purpose flour (or less)
1 Egg White
1 tablespoon Water
2 tablespoons Sesame seeds
In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of the flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15" x 10" rectangle; roll up from a long side and seal well. Place with seam side down on a greased baking sheet sprinkle with cornmeal. Beat egg white and water; brush over loaves; sprinkle with sesame seeds. Cover wioth plastic wrap sprayed with non-stick cooking spray; let rise until nearly doubled, about 30 minutes. With a very sharp knife, make four shallow diagonal cuts across the top of loaves. Bake at 400 degrees for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack.
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KING CAKE King Cake is a Mardi Gras tradition. I found this recipe on the Food Network web site. It was contributed by chef Burt Wolfe. Plan for this and begin early.
Serves: 8
DOUGH:
1/2 cup milk
1 envelope active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
3 cups all-purpose flour, plus up to 1/2 cup more if necessary
12 tablespoons (1 1/2 sticks) unsalted butter, softened
4 large eggs
Zest of 1 lemon, minced
1/2 teaspoon salt
FILLING AND DECORATION:
2 tablespoons butter, melted
1/3 cup light brown sugar
1 tablespoon ground cinnamon
1 large dried bean or whole almond
ICING:
2 cups confectioners' sugar
2-3 tablespoons water
Green, yellow, red, and blue food coloring

FOR THE DOUGH:
1. Gently heat the milk in a small saucepan to slightly warmer than body temperature (105 to 110 degrees F). Pour the milk into a bowl, sprinkle the yeast over the surface, and add a teaspoon of the sugar and a tablespoon of the flour. Stir to combine, and let the yeast plump with the milk before whisking. Set aside to proof for about 10 minutes.
2. In a mixing bowl, with the paddle attachment on a heavy-duty mixer, cream together 11 tablespoons of the butter and the remaining sugar until light and fluffy, 1 to 2 minutes. Add the yeast mixture and mix for 1 minute. Add an egg and mix thoroughly; follow with a third of the flour. Repeat with the remaining eggs and flour. Add the lemon zest and salt, and continue to mix on low speed for 8 to 9 minutes, until the dough is smooth, shiny, and elastic, and pulls away from the side of the bowl. If very soft, add up to 1/2 cup of flour. Scrape the dough from the mixing bowl and knead lightly to form a ball. Butter a medium-size bowl with the remaining tablespoon of softened butter. Transfer the dough to the bowl and turn it in the bowl to coat with the butter. Cover with plastic and set in a warm spot to proof for 1 hour, or until doubled in bulk.
3. After an hour, turn the dough out of the bowl, punch it down, and knead lightly to form into a ball. Put the dough back in the bowl, covered, and refrigerate for at least 2 hours or for up to 24 hours.
FORM THE CAKE:
1. Flour a clean work space and roll the dough into a 20-x-10-inch rectangle, keeping the thickness consistent throughout. If the edges get thin, trim them to keep consistent. Cut the dough lengthwise into 3 strips. Paint each strip of dough with the melted butter, leaving a 1/2-inch border clean along the length of each of the strips. (Reserve any leftover butter for brushing on the cake before baking.) Sprinkle the butter with the brown sugar and cinnamon.
2. Line a baking sheet with parchment. Fold each strip over, lengthwise and toward the clean edges, to enclose the cinnamon and sugar, and pinch the seam to seal the dough closed. Braid the 3 ropelike pieces together. Transfer the braid to the baking sheet, and form the braid into a wreath by pressing the ends together. Cover with a towel, and set aside to proof for 40 minutes.
4. Preheat the oven to 350 degrees F. Brush the cake with the reserved melted butter, and bake for 20 minutes, until golden brown. Tent the cake with foil and continue baking for 25 minutes. Keeping the cake on the baking sheet, cool on a rack. After the cake has cooled, carefully tuck the bean or almond into the underside of the cake.
ICING:
Whisk the confectioners' sugar with the water in a medium saucepan and heat very gently to dissolve the sugar. Divide the icing into 3 small bowls and add the food coloring to make a mild green, a golden yellow, and a purple (1/2 drop red and 1/2 drop blue). Brush the ridges of the dough while it is still warm with alternating Mardi Gras colors. Cool and serve.
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