Cajun

Menu for the week of Mar 2: Mardi Gras

Sat: https://audreyandjon.com/recipes/gumbo with rice and green veg
Sun: https://audreyandjon.com/recipes/fried-chicken with collard greens and https://audreyandjon.com/recipes/simple-biscuits
Mon: shrimp louis salad (greens, fried shrimp, avocado, tomato, onion, cucumber, creamy dressing)
Tue: gumbo with rice and green veg
Wed: fried chicken with cheesy grits and green veg
Thus: boudin blanc and/or fried chicken and/or fried shrimp 3poboys

Menu for the week of Feb 26 (Gumbo)

Sat: Spicy Shrimp and cheesy grits with green veg https://www.epicurious.com/recipes/food/views/shrimp-grits-367141
Broth, bell pepper, onion, garlic, bacon fat, “Cajun seasoning”, beer?
Sun: Tuna steak sandwiches w/ fresh shucked oysters and green veg
Mon: Gumbo, baguette, rice, salad and/or veg
Tue: Oyster Po Boys (use sweet/spicy pickles) - buy TUE: oysters, bread https://audreyandjon.com/recipes/po-boy-salad
Wed: [Po’boys for lunch] Out to Union Market

Cajun and Creole Menu for Feb 9 2014

Etouffee (served)

Sat: Gumbo w/ white rice
Sun: Shrimp Étouffée
Mon: Blackened Red Snapper w/ dirty rice
Tues: Po Boy Salad
Wed: Leftover gumbo
Thus: Shrimp and Grits
Fri: Leftovers Etouffee

Shrimp or Crawfish Étouffée

Shrimp Etouffee

1 lb shrimp
2 Cups shrimp or seafood stock (you can make it from the shells of the shrimp)
4 Tbsp lard/fat/unsalted butter
1/4 Cup Flour
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1 Cup fresh Tomatoes, diced
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 Tbsp Minced Garlic
1 bundle of Fresh Thyme
2 tsp Worcestershire Sauce
4 T Creole seasoning (I added extra cayenne, Herbs De P, oregano, and smoked salt)
salt and pepper to taste

3
Your rating: None Average: 3 (1 vote)

Shrimp and Hearts of Palm Rémoulade

Shrimp Remoulade

Rémoulade

1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled

1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worchestershire sauce

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Shrimp

2
Your rating: None Average: 2 (2 votes)

Po-Boy Salad

Oyster Po-Boy salad

For the salad, toss lettuce, avocado, diced red bell pepper, onion, and tomato with a sour-cream or mayonnaise based dressing spiked with a bit of tabasco sauce.

Mix 1:1 flour and cornmeal with salt, cayenne and cajun seasoning to taste. Toss in pre-shucked, drained oysters and shake until coated. If using shrimp, toss shrimp first in a scrambled egg, then in the breading.

Fry in hot oil until golden brown, drain and cool slightly, serve on top of the salad.

3
Your rating: None Average: 3 (1 vote)

Menu for the week of Feb 10

Gumbo and bread

A busy week, in the culinary-options world. Audrey's traveling, so no need to go crazy on valentine's themed meals, and we've just done a lot of Chinese and Asian themed weeks, so the Chinese New Year is out as a theme as well. That leaves simply Mardi Gras:

Saturday - Baked Oysters with Bacon and Leeks

Baked Oysters with Bacon and Leeks

baked oysters

We had some leftover pre-shucked oysters and used them to make this Bon Appetit recipe. The recipe here originally used an entire 16-oz jar of pre-shucked oysters, but we halved it; serves two.

Ingredients
1/2 tablespoon butter
1/2 tablespoon all purpose flour
1/2 cup whipping cream

2 slices thick bacon (preferably applewood-smoked), chopped
1 tablespoons grated Pecorino Romano cheese

2 cups thinly sliced leeks (white and pale green parts only; from 2 large leeks)

3
Your rating: None Average: 3 (1 vote)

Shrimp a la plancha and Grits with Creole Chutney

Creole Gambas

This was inspired by the Jose Andres' Gambas a la Plancha recipe, and having some fresh shrimp from Arganica. I was feeling a craving for a more cajun-y shrimp-and-grits setup, however. So, I figured there's no reason not to just do both. I left the grits simple, and focused on the shrimp and the chutney-like goop.

A ton of salt
3 whole shrimp per person
grits, plus water and butter for their preparation.

For the creole chutney:

  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 mild jalapeno
3.5
Your rating: None Average: 3.5 (2 votes)

Blackened Red Snapper

Blackened Red Snapper

4 (6 ounce) fillets red snapper
1 cup butter, melted
4 Tablespoons cajun seasoning

Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

Dip fish into melted butter, and crust each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet.

3
Your rating: None Average: 3 (2 votes)

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