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How lucky for us that our 1yr. Anniversary falls on Fat Tuesday and just in time for Mardi Gras........great excuse for a party! So I decided to keep with that theme for our very 1st yearly party!!! As they say in New Orleans, Laissez le bon temps rouler, or Let the good times roll!
Creole and Cajun foods are favorites for Mardi Gras parties Mardi Gras means fat Tuesday, the culmination of the season between Christmas and Lent. Fat Tuesday falls on the day before Ash Wednesday, the first day of Lent. During the 46-day Lent period, many Christians forego the eating of meat, either completely or on Fridays. They also traditionally give up a favored food, drink, or habit. Fat Tuesday is a last chance party excuse before a six-week period of abstinence, and residents of New Orleans, Louisiana, are famous for their Mardi Gras celebrations and parades.
What's the difference between Cajun and Creole food? New Orleans is famous for Cajun and Creole foods, so it's no wonder that those who celebrate Mardi Gras concentrate on these foods for their Fat Tuesday parties. What's the difference between Cajun and Creole foods? This is a question that is hotly debated. The two cuisines are confusingly intertwined and defy definition. Famous chef, restaurant eur, and author Paul Prudhomme, father of the blackening technique, makes an attempt to differentiate the two. He describes Cajun food as country cooking, whereas Creole food is more elegant and sophisticated, city cooking so to speak.
King Cake history and tradition No Mardi Gras celebration is complete without a King Cake, also known as Twelfth Night Cake. This cake is actually a sweetened yeast bread, usually baked in a ring shape. The cake is frosted with gold, green, and purple icing representing in order, power, faith, and justice. The traditional colors on the King Cake date back to 1872. They were taken from a prominent parade group, called a krewe. Although this cake is colorful and tasty, the real fun hides within the cake.
The maker of each King Cake hides a token in the cake. The tokens used are a dried red bean or a figurine of a baby, representing the Christ child. When the cake is cut and shared, the finder of the hidden treasure is said to enjoy good luck for the coming year. The lucky recipient may also be expected to bake the King Cake or throw the Mardi Gras party for the following year.
Mardi Gras Stuffed Chicken
8 ounces andouille sausage or kielbasa, coarsely chopped 2 large celery stalks, sliced 1 red or green bell pepper, chopped 3/4 cup long-grain rice 1 can (14 1/2 ounces) chicken broth 4 green onions, sliced 1 whole chicken (about 4 pounds) 1 tablespoon butter, softened 1 teaspoon Cajun or Creole seasoning
In a large skillet, cook the sausage, celery and bell pepper over medium heat until vegetables are softened. Add rice and broth; bring to a boil. Cover; reduce heat to medium-low. Simmer until broth is absorbed and rice is tender, about 15 minutes. Stir in green onions. Chill until cool.
Preheat oven to 425°F. Grease a baking dish. Wash chicken; pat dry. Stuff loosely with some of the rice mixture. Place remaining stuffing in baking dish; cover. Place chicken on a rack in roasting pan; tie drumsticks together with kitchen twine. In a bowl, combine butter and seasoning; spread mixture over chicken.
Roast the chicken for 30 minutes. Reduce oven temperature to 375°F. Roast until cooked through, about 1 hour. During last 30 minutes, cook stuffing alongside in baking dish. Transfer chicken to platter; let stand for 10 minutes. Remove fat from pan juices; add 1/2 cup water to pan. Bring to a boil and simmer for 2 minutes. Serve with chicken. Serves 4.
Chicken Gumbo (Pressure Cooker)
The author says: "Here's my streamlined version of the traditional Louisiana gumbo. The okragumbo is the African name for this vegetable-becomes mel tingly soft and thickens the stew while the andouille sausage gives it fire and smoke. If you can't locate this type of sausage, use the best smoked sausage you can find and make the gumbo chili-hot by seasoning with Tabasco sauce after cooking. There's plenty of sauce, so serve the gumbo over rice."
Cooking Times: 4 or 12 minutes high pressure 3 minutes additional cooking
1/2 pound andouille or other smoked sausage, cut into 1/4-inch slices 1 tablespoon olive oil (optional) 4 scallions, thinly sliced (keep white and green parts separate) 1 cup chicken broth 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme leaves 2 large bay leaves 2 large ribs celery, cut into 1/2-inch slices 1 large green bell pepper, seeded and diced 3/4 pound fresh okra, trimmed and cut into 1-inch chunks, or one 10-ounce package frozen sliced okra (rinse away any ice crystals; (see Tip below) 3 pounds chicken thighs, skinned and well trimmed, or 2-1/2 pounds boneless, skinless chicken, cut into 1 -inch pieces One 15-ounce can diced tomatoes, or stewed whole tomatoes, coarsely chopped, with liquid 1 to 2 cloves garlic, pushed through a press 1 to 2 tablespoons filé powder, cornmeal, or quick-cooking polenta (optional) Salt and freshly ground black pepper to taste 1/4 cup chopped fresh parsley Tabasco sauce
Heat the cooker over medium-high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil, if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.
Over medium-high heat, cook the sliced scallion whites, stirring frequently, for about 1 minute. Add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. Do not stir.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for chopped boneless chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is too thin, sprinkle on the filé or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table. Yield: 6 servings
Tip If you can find only whole frozen okra, allow it to thaw slightly and then cut into 1-inch chunks. If you 're an okra lover and have bought a 16-ounce package, feel free to use all of it.
Variations
Chicken Gumbo with Poultry Sausage Instead of andouille, use a sliced smoked turkey or chicken sausage. You'll probably need to use 1 to 2 tablespoons of oil for the browning stage.
Chicken Creole Omit the okra. Instead of sausage, use 1/2 pound smoked country ham, cut into 1/2-inch cubes. Omit browning the ham and cook the scallion whites in olive oil.
chicken and tasso jambalaya
Chef Paul Prudhomme's Louisiana Kitchen
Seasoning mix: 2 whole bay leaves 2 teaspoons ground red pepper (preferably cayenne) 1 1/2 teaspoons salt 1 1/2 teaspoons white pepper 1 teaspoon dried thyme leaves 1/2 teaspoon black pepper 1/4 teaspoon rubbed sage 2 tablespoons unsalted butter 1/2 pound chopped tasso (preferred) or other smoked ham (preferably Cure 81), about 2 cups 3/4 pound boneless chicken, cut into bite-size pieces, about 2 cups 1 cup chopped onions, in all 1 cup chopped celery, in all 1 cup chopped green bell peppers, in all 1 tablespoon minced garlic 1/2 cup canned tomato sauce 1 cup peeled and chopped tomatoes 2 1/2 cups chicken stock 1 1/2 cups uncooked rice (preferably converted)
Combine the seasoning mix ingredients in small bowl and set aside. Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.
To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.
Cajun Chicken and Dumplings
l large chicken 2 quarts salted water 1/4 cup butter 1/2 cup sliced mushrooms 1/2 cup chopped celery 1/2 cup chopped green bell pepper l pimento, chopped 1/4 cup chopped onion l quart milk 2 hard-cooked eggs, chopped l tablespoon Worcestershire sauce l teaspoon white distilled vinegar 1/2 teaspoon cayenne pepper 1/8 teaspoon white pepper 1/8 teaspoon black pepper Dumplings (recipe follows)
1. In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender. Remove chicken; reserve broth. Chop chicken in large pieces, discarding skin and bones; set aside. 2. In medium frypan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; sauté about 2 minutes. 3. To broth in saucepan, add milk, eggs, Worcestershire sauce, vinegar, cayenne, white and black peppers. Stir in sautéed vegetables; heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender. Serve chicken, dumplings and broth in individual bowls. Makes 6 servings.
Dumplings: In medium bowl, place 2 cups all-purpose flour, l teaspoon each salt, garlic salt, ground white and black peppers. Add 1/4 teaspoon each cayenne pepper, garlic powder, thyme and oregano; also, l teaspoon baking powder. Stir in l slightly beaten egg, 1/2 stick softened butter and l teaspoon olive oil. Gradually stir in 1/2 cup milk. Knead dough until soft and smooth; divide into 5 small balls. Roll each ball on floured board until paper thin; cut into strips l 1/2 inches wide and 3 inches long. Lay strips on wax paper about 15 minutes before adding to broth.
Chicken Gumbo Pie with Buttermilk Biscuit Crust
Gumbo Filling: 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 1 1/2 cups chopped celery 6 cloves garlic, mashed 1 tablespoon Creole seasoning 4 cups cooked chicken cut into 1/2-inch pieces 1 pound andouille or Polish sausage cut into 1/2-inch rounds 6 cups chicken stock Buttermilk Biscuit Crust (see below) 2 tablespoons melted butter
1. In a 5-quart Dutch oven over medium heat, heat the oil. Add the flour and cook, stirring until the flour is the color of light caramels. This should take about 5 minutes. Add the onion, pepper, celery, garlic, and Creole seasoning, stirring and cooking for another 5 minutes. 2. Add the chicken and sausage and cook for 3 minutes. Gradually add the chicken stock to the pot, whisking until the sauce is thickened. Reduce the heat to a simmer and cook, partially covered for 30 minutes. Refrigerate the filling for up to two days before baking. Reheat to serving temperature before baking. 3. Make the crust. When ready to bake with the crust, transfer the filling to an ovenproof baking and serving dish. Preheat the oven to 425*F (220*C). Brush the biscuits with the melted butter, and bake the pot pie for 15 to 20 minutes, until it's golden.
Buttermilk Biscuit Crust
2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons vegetable shortening 3/4 cup buttermilk
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the shortening, and stir in the buttermilk until the dough begins to form. Turn the dough out onto a lightly floured board and roll it out 1/2-inch thick. 2. Cut out individual biscuits and lay them on top of the gumbo. Serves 8
French Market Soup with Chicken
1 cup split green peas 1 cup black eyed peas 1 cup dry pinto beans 1 cup lima beans 1 cup kidney beans 1 cup dry red beans 1 cup dry black beans 1 cup garbanzo beans 6 pounds fresh chicken pieces 3 cups diced ham 2 cups chopped celery 3 bay leaves 4 carrots, peeled and sliced 1 tablespoon dried parsley 2 onions, chopped 2 garlic cloves, chopped 1 tablespoon chili powder 1 pound link sausage 1 (14.5-ounce) can stewed tomatoes
1. Combine split green peas, black eyed peas, dry pinto beans, lima beans, kidney beans, dry red beans, dry black beans, and garbanzo beans. Soak dry beans overnight. (If using canned beans do not soak). Drain. 2. In a heavy skillet over medium heat, brown sausage about 5 minutes, or until done. Drain. Set aside. 3. In a heavy kettle add roasting chickens, cover with water, bring to a boil, reduce heat, cover and simmer for 1 1/2 to 2 hours. Drain, reserving the liquid, cool, and debone the chicken. Skim the chicken broth. 4. In the same kettle add the beans, diced ham, chopped celery, bay leaves, peeled and sliced carrots, and parsley. Cover with reserved chicken stock, add chopped onions, chopped garlic cloves, and chili powder. Add in chicken, and sliced link sausage to the soup mixture with stewed tomatoes. Simmer for 1 1/2 hours or until beans and vegetables are tender. Makes 8 servings.
Louisiana Fried Chicken
2 1/2 pounds chicken parts, rinsed and patted dry 1 cup buttermilk 3/4 cup all-purpose flour 1/4 cup yellow cornmeal 1/2 teaspoon salt 1/2 teaspoon celery salt 1/2 teaspoon pepper 1/2 teaspoon cayenne 1 1/2 teaspoons paprika 4 cups vegetable oil, for frying Pepper Sauce: (optional) 1 tablespoon butter 1 1/4 cups no-salt or low-sodium chicken broth 1 medium onion, finely chopped 1/2 green pepper, finely chopped 1/2 red pepper, finely chopped 2 tablespoons all-purpose flour 1/4 teaspoon cayenne 1/4 teaspoon salt
1. Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes. 2. In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes. 3. In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally. Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed. 4. In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350 degrees F. using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180 degrees F. on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. 5. Before serving, reheat sauce and pass separately. Makes 4 servings.
