1 pound peeled and deveined uncooked large shrimp, thawed
if frozen
1/4 cup chopped parsley (optional)
Preparation:
Heat oil in large deep
skillet or 5-quart Dutch oven on medium heat. Add onion and bell
peppers; cook and stir 7 minutes or until vegetables begin to soften.
Stir in tomatoes, water and Jambalaya Mix. Bring to boil.
Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in shrimp and sausage. Cover and cook 10 minutes
longer or
just until shrimp turn pink and rice and vegetables are tender,
stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle
with parsley, if desired.
Serves
Makes 8 (1-cup) servings
Preparation Time:
15
Cooking Time:
35
Shrimp Boil Recipe Recipe
In
New Orleans, crawfish is the boil of choice, but shrimp is another
great choice available outside the Gulf Coast. Some of the fun of
seafood boils is personalizing your meal by adding your favorite
accompaniments such as artichokes, mushrooms, sausage, or even broccoli.
Ingredients
5 pounds shrimp
4 cups of water
1 package Zatarain's Pro-Boil
1 package Zatarain's Liquid Crab Boil
8 ounces pearl onions, peeled
1/2 bunch celery, chopped
Additional meats/vegetables of choice
1 lemon, sliced
Preparation
Mix 4 cups water and 7
ounces Pro-Boil in an 8-quart pot. Bring to boil on high heat. Stir in
1 ounce of Crab Boil, shrimp, celery and onions.
Cook shrimp for approximately 4 minutes or until a liquid
forms
between the shell and meat, and they are easy to peel. Remove pot from
heat, adding in ice and 2 ounces more of Pro-Boil.
Soak for 10 to 20 minutes, more or less depending on
desired heat level.
Drain contents and toss with lemon slices before serving.
1 cup andouille sausage,
removed from casing and chopped in food processor
1 rib celery, finely minced
1/4 cup finely minced bell pepper
1/2 tablespoon minced garlic
1 package Zatarain's Dirty Rice Mix
1/2 pound chicken or duck livers, finely minced
(optional)
2 1/4 cups chicken broth
1/2 cup chopped green onion
1 tablespoon minced parsley
Preparation
Make dark roux by
combining cooking oil and flour in heavy bottomed 6 to 8-quart
saucepot, over low flame. Stir constantly using wooden spoon.
When roux is finished, stir in onion and allow to brown,
leaving
flame on low. Next, add andouille, celery, bell peppers and garlic. Add
dirty rice mix and stir for five minutes to toast rice.
Stir in broth, allow mixture to come to a boil, cover
with lid and simmer over low heat for 25 minutes.
Before serving, season with minced green onion and
parsley.
Serves
Makes 6 servings
Notes, Tips & Suggestions Note: If including chicken/duck livers, add livers and
stir for an additional 4 minutes before adding broth.
Preparation Time:15 minutes
Cooking Time: 40 minutes
Created by Executive Chef John Besh of Restaurant August, New Orleans
"The Big Easy Jambalaya" is a delicious, full-flavored
one-pot
meal that is easy to make ahead of time so you don't miss a minute of
the game.
Unite the crowd over everyone's favorite party food -
chicken wings. Try a bold Creole Mustard sauce to give them a sweet and
tangy flavor with New Orleans-Style flair.
Incorporate New
Orleans flavors with the crowd-pleasing Red Bean and Rice Party Dip -
perfect for dipping chips, pretzels or veggies. And, don't forget to
have a shaker of Creole Seasoning on hand to add a distinctive kick to
burgers or hot dogs.
To find more recipes for your football party, visit www.zatarains.com.
Along with great food ideas, there you'll find easy tips for
celebrating Mardi Gras on Fat Tuesday, which takes place the week
following the football game. Decorate early and bring a little jazz to
your game-watching celebration at the same time.
A King Cake is a traditional dessert decorated with sugar
sprinkles
in the customary Mardi Gras colors of purple, green and gold, which
represent justice (purple), faith (green) and power (gold).
The cake is baked with a tiny trinket, usually a plastic
baby, inside. The person who finds the baby in their piece is considered the
king or queen of the party and hosts next year's Mardi Gras festivities.
Family Features) - While most people associate Mardi Gras with New Orleans,
you can throw your own Fat Tuesday fest wherever you live. Let the good
times roll with authentic New Orleans-style food to make your party as
genuine as the Big Easy celebration. Mardi Gras is actually part of a
larger celebration, Carnival, that begins 12 days after Christmas
(January 6) and ends Fat Tuesday, 46 days before Easter, so the
celebration can extend beyond just one day.
"While the French
Quarter gets most of the attention for Mardi Gras merriment, many New
Orleans families gather in their homes to celebrate with a big meal,"
said John Besh, Louisiana native and nationally acclaimed chef. "For
us, Mardi Gras is about three things: food, fun and family. If you have
these key ingredients, any Mardi Gras celebration will be a success."
This
Mardi Gras, celebrate New Orleans-style by jazzing up your menu with
popular and traditional dishes that will feed a crowd. Of course, don't
forget to wrap up the party with a King Cake - whoever finds the toy
baked inside is king or queen of next year's celebration!
No matter where you live, celebrate Mardi Gras with authentic New
Orleans-style flavor and your guests will come dancing in.
(Family Features) - The season of Lent, when millions of Catholics, Anglicans and others abstain from eating meat on Fridays, often leaves people hungry for more.
Those observing Lent may be tempted to turn to meals packed with carbohydrates and sugar, in lieu of protein on meat-free Fridays. Carb-heavy meals often have little nutritional substance and leave diners starving an hour later. Thankfully, there is another delicious option perfect for meat-free Fridays, and it's packed with protein and other nutrients - seafood.
Seafood is an excellent source of protein, and many types of seafood provide omega-3 fatty acids necessary for brain function and vision, as well as essential vitamins like B12 and D and other important nutrients.
Plus, there are a number of affordable and easy-to prepare seafood options that can be found right in the grocery store freezer section. For instance, all-new Popcorn Fish from SeaPak Shrimp Company are a delicious and sophisticated twist on the traditional minced fish stick.
As a versatile and accessible seafood option, Popcorn Fish can be easily popped inside a tortilla for a fresh take on tacos, on top of a salad as a tasty alternative to chicken or served as a center of the plate meal with a variety of savory and sweet sauces. For a casual and fun get-together, Popcorn Fish make the perfect finger food for dipping in tasty sauces. Either way, they're a convenient way to enjoy seafood throughout the season and, the best part is, they'll keep hunger at sea.
Try this recipe for a meat-free menu delight. For more seafood recipe ideas, visit www.SeaPak.com.
8-10 soft flour, heated according to package directions (can substitute crispy corn tortillas)
1 16-ounce bag of fresh slaw (or 1/2 head of shredded cabbage)
1 11-ounce can mandarin oranges, drained
1 15-ounce can black beans, rinsed and drained
1 avocado, diced
2 tablespoon fresh cilantro chopped (optional)
Juice from 1 lime (about 2 tablespoons)
1 tablespoon honey
Taco Sauce
8 ounces sour cream
1 1-ounce packet ranch dressing mix
1 1.25-ounce packet taco seasoning
Preparation
Preheat oven to 425°F.
Bake popcorn fish according to package instructions.
Mix sour cream, ranch dressing and taco seasoning. (You can use a little milk to thin the sauce if desired.) Chill in the refrigerator until ready to serve
Place slaw (or shredded cabbage), mandarin oranges, black beans, avocado, cilantro in a large bowl.
Place lime juice and honey in a small bowl and stir together. Pour over slaw mixture and toss until well mixed and coated.
Assemble tacos. Spoon 1-2 tablespoons of taco sauce onto a tortilla. Add slaw mixture and top with a hot popcorn fish. Serve immediately.
