March 3, 2014
You can’t let Mardi Gras pass without at least one (or two, or three) decadent meals. When I think of New Orleans I think of all the cuisines that influence the menus in that sinfully delicious city and Creole, French and good ol’ Southern come to mind.
So when pondering what recipe to share during Mardi Gras, I immedietly thought of the Tarte L’oignon I recently replicated from a tiny French bistro in Decatur, Ga.
This dish is rich, creamy and might have a calorie or two.
I like to think it’s not that bad…afterall, it is meatless, right? So technically it could be used for a Meatless Monday dish. Is that pushing it?
What dish are you making to celebrate Mardi Gras?
February 21, 2010
What better way to enjoy Fat Tuesday (and think about what I’ll be giving up Wednesday) than with a big pot of jambalaya? This dish wouldn’t be complete without the addition of shrimp, chicken, Patak andouille and a sinus-cleansing dose of cayenne. Next time I make this, I’ll double the recipe — there was barely enough for the two of us to have leftovers for lunch!
- 1/2 lb. medium shrimp, chopped (You can buy it already cooked, or raw, and just throw it in)
- 1 chicken breast, boiled and shredded
- 2 links Andouille sausage, chopped
- 1 tablespoon Emeril’s Creole seasoning
- 2 tablespoons olive oil
- 1 chopped onion
- 1/2 chopped bell pepper,any color
- 2 ribs chopped celery
- 3 cloves chopped garlic
- 1/2 cup chopped tomatoes (I use 3 Roma)
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3/4 cup white rice
- 3 cups chicken stock
- Salt and pepper
In a bowl combine shrimp, chicken, Andouille and Creole seasoning, and mix well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Season to taste with salt, pepper and Creole seasoning and you’re ready to serve! (Warning: this is a spicy dish, not for anyone that can’t handle heat.)