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Please allow me to apologize. It seems that Mardi Gras was early this year so by the time you read this column today (Ash Wednesday) the party is officially over. But that doesn't mean it's too late to make Cajun/Creole dishes. Let the good times roll, anytime!
The flavors of New Orleans are big and bold. The dishes have a rich and mixed historical background, formed with French roots, livened with Spanish spices, African vegetables, German sausages, Irish potatoes and from Italy, tomatoes and garlic. The combinations of flavors are complex and robust and easy to fall in love with -- a true party for the taste buds.
Many of the dishes start with celery, onions and bell peppers, a.k.a. the Trinity, like one of my favorites, jambalaya. It's a party in a pan, incorporating the vegetables, rice, smoky sausage and chicken seasoned with a healthy dose of herbs and spices all simmered in a tomato-based broth with the heat adjusted to your liking. My last batch was pretty hot but the secret is to keep the rum-spiked Hurricanes flowing.
Dessert in New Orleans is another event entirely. When I visited, I swooned over the beignets at Cafe Du Monde, the warm bread pudding drenched in bourbon sauce at Commander's Palace and the buttery sweet pralines loaded with pecans purchased at a little shop. Heavenly! Imagine my delight when I came across the recipe for easy Praline Sauce, a great topper for vanilla ice cream, the perfect dessert when the pipes could use some cooling.
Hurricane Punch
1/2 of (64-ounce) bottle red fruit punch
6 ounces frozen limeade concentrate, thawed
1 (6-ounce) can frozen orange juice concentrate, thawed
1 2/3 cups light rum
1 2/3 cup dark rum
Directions: Stir together all ingredients. Serve over ice. Makes about 8 cups.
Spicy Shrimp in Butter-Beer Sauce
2 pounds raw shrimp, shelled and deveined
4 T. butter
2 tsps. garlic, minced
1 tsp. oregano
1 tsp. basil
1 tsp. dried thyme
1 tsp. cayenne pepper
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt, or to taste
1/2 tsp. black pepper, or to taste
1/2 cup beer
Directions: Saute garlic and herbs in butter till garlic is slightly browned. Add shrimp, stirring constantly, till shrimp are pink and fully cooked. Pour in beer and simmer 1 minute more. Serve with crusty French bread to sop up the sauce. Serves 6.
Chicken and Sausage
Jambalaya
Seasoning Mix:
2 whole bay leaves
1 1/2 tsps. salt
1 tsp. cayenne (red) pepper
1 1/2 tsps. dried oregano
1 tsp. white pepper
1/2 tsp. black pepper
3/4 tsp. dried thyme leaves
Directions: Combine the seasoning mix and set aside.
Jambalaya:
2 1/2 T. vegetable or olive oil
1 1/2 cups sliced andouille sausage or kielbasa
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green bell pepper
3 boneless, skinless chicken breast halves, cubed
1 1/2 tsps. minced garlic
16-ounce can diced tomatoes
3/4 cup canned tomato sauce
2 cups chicken broth
1/2 cup chopped green onions
2 cups uncooked long grain rice
Directions: In a heavy pot with lid, heat oil over medium heat. Add the sausage and saute till crisp and brown on the edges, about 5 to 8 minutes, stirring frequently. Add the onions, celery and green peppers; saute till tender but still firm, about 5 minutes, stirring occasionally and scraping the bottom of the pan well. Add the diced chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly, scraping pan well. Add the tomatoes and cook till chicken is tender, about 5 to 8 minutes, stirring frequently.
Add the tomato sauce and the chicken stock and bring to a boil. Stir in the green onions and cook about 2 minutes. Add the rice and stir well. Cover pot and reduce heat to low. Simmer about 20 to 25 minutes or till rice is cooked. Remove bay leaves and serve. Makes 8 to 10 appetizer, or 5 to 6 main course servings.
Praline Sauce
(Delicious over ice cream, pound cake or bread pudding.)
1/4 cup water
1/3 cup brown sugar
1/3 cup dark corn syrup
1/2 cup coarsely chopped pecans, toasted
1/2 tsp. vanilla extract
2 T. butter
Dash salt
Directions: Bring water to a boil in small saucepan. Add brown sugar, stirring to dissolve. Add corn syrup. Bring to boil; cook 15 to 20 seconds. Remove from heat. Stir in the pecans, vanilla, butter and salt.