HELP!!! mardi gras party!?!
sorry about the hurry but i will die if i dont get a recipe. i need the serving size and the ingredients too. thanks!
Answers: sorry to come on so strong but could anyone tell me a good but tasty recipe to prepare for a mardi gras party? i need to know by today :(
sorry about the hurry but i will die if i dont get a recipe. i need the serving size and the ingredients too. thanks!
Gumbo z'herbs
TIME/SERVINGS
Total: 1 hr 40 mins
Active: 45 mins
Makes: 8 to 10 servings
Gumbo z’herbes, a smothered greens dish, is traditionally served on Good Friday during Lent. It’s a great way to use up vegetable greens such as beet or carrot tops, though feel free to experiment with different combinations—original versions contained seven different cooking greens for good luck. The roux base adds so much depth, you won’t miss the meat. In fact, this gumbo was the most popular among our kitchen staff, beating out shrimp and tasso and chicken and andouille versions.
INGREDIENTS
For the greens:
* 5 bunches greens, such as collard greens, chicory, dandelion greens, mustard greens, spinach, parsley, beet tops, carrot tops, or turnip tops (enough to equal about 3 pounds)
* 3 cups water
For the gumbo base:
* 2/3 cup vegetable oil
* 2/3 cup all-purpose flour
* 1 medium yellow onion, medium dice
* 1 bunch scallions, white and light green parts thinly sliced, green tops reserved for garnish
* 1 large green bell pepper, medium dice
* 4 stalks celery, medium dice
* 1 large garlic clove, minced (about 2 teaspoons)
* 2 cups water or low-sodium vegetable broth
* 2 teaspoons kosher salt
* 2 tablespoons Cajun seasoning (either purchased or homemade)
* 2 whole cloves
* 3 allspice berries
* 2 dried bay leaves
* 1 tablespoon minced marjoram leaves
* Green Tabasco
INSTRUCTIONS
For the greens:
1. Rinse and trim greens, removing any dried-out parts or tough stems that don’t break easily. If you are using collards, remove the tough inner rib that runs up the center of each leaf.
2. Fill the sink with cold water and submerge all greens. Leave undisturbed for about 5 minutes, then lift from the water and place in a colander. (Don’t drain the sink with the greens still in it: Soaking the greens allows all the sand and grit to settle to the bottom of the sink—if you drain it, your greens are left sitting in the silty stuff.) If necessary, repeat this process.
3. Chop or tear greens into large pieces and place in a large saucepan or pot with a tight-fitting lid. Add water to greens and season generously with salt; place over medium-high heat. When the water in the pot begins to simmer, tightly cover and reduce heat to medium low. Cook greens, occasionally turning with a pair of tongs, until they are very soft and wilted, about 15 to 20 minutes.
4. Strain greens, being sure to reserve the cooking liquid. (You should have about 3 1/2 cups.) Allow greens to cool slightly, then chop into 1/2-inch pieces. Take about 1/2 of the chopped greens and purée them in a food processor or blender (if greens will not blend, add a little of the reserved cooking liquid to help them along).
For the gumbo base:
5. In a large, heavy pot or Dutch oven, heat vegetable oil over medium heat. When it is hot, slowly sprinkle the flour in, stirring constantly with a wire whisk to prevent any lumps from forming. Reduce heat to medium low and cook roux, stirring constantly (and taking care to scrape out the corners of the pan), until it is a nutty brown color (the color of peanut butter) and emits a toasted aroma, about 10 to 15 minutes.
6. Use a wooden spoon to stir onion, scallions, bell pepper, celery, and garlic into the pot. Season with a pinch of salt and freshly ground black pepper. Cook, stirring often, until vegetables are softened and garlic is no longer raw smelling, about 5 minutes.
7. Add reserved cooking liquid along with vegetable broth or water, stirring well to incorporate. Increase heat to medium high and bring mixture to a simmer. Stir in salt, Cajun seasoning, cloves, allspice, and bay leaves and simmer, stirring often, until gumbo base is soupy and thick and vegetables are tender, about 15 minutes.
8. Stir in chopped and puréed greens and marjoram; cover pot and simmer 10 minutes. Add Tabasco to taste and serve over cooked white rice, garnished with thinly sliced scallion tops.
From: http://www.tabasco.com/taste_tent/recipe...
Cajun & Creole : Shrimp Creole
* 3 slices bacon
* 1/2 cup chopped onion
* 1/4 cup chopped green pepper
* 1/4 cup chopped celery
* 1 clove garlic, minced
* 1 1/2 tablespoons flour
* 1 (28-ounce) can tomatoes in tomato puree
* 2 teaspoons Worcestershire sauce
* 2 teaspoons Original TABASCO? brand Pepper Sauce
* 1 teaspoon salt
* 1 bay leaf
* 2 pounds shrimp, peeled and deveined
* 2 tablespoons chopped parsley
* Hot cooked rice
Cook bacon in a large skillet or Dutch oven over medium heat until crisp; drain bacon on paper towels. Pour excess fat from skillet, leaving about 3 tablespoons drippings in pan. Add onion, green pepper, celery, and garlic to skillet and cook, stirring constantly, until vegetables are tender, about 5 minutes.
Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes, Worcestershire sauce, TABASCO? Sauce, salt, and bay leaf; cook over medium heat 10 minutes, stirring occasionally. Add shrimp, parsley, and crumbled bacon. Cook 5 to 10 minutes longer, just until shrimp are tender. Serve over rice.
Nutritional information per serving: 460 calories, 52 g protein, 27 g carbohydrate, 16 g fat, 357 mg cholesterol, 1834 mg sodium.
Makes 4 servings.
======================================...
Cajun & Creole : Ham and Sausage Jambalaya
* 2 tablespoons vegetable oil
* 1 (20-ounce) package kielbasa or other smoked sausage, cut into 1/2-inch slices
* 2 large onions, chopped
* 1 medium green pepper, chopped
* 1 cup chopped celery
* 2 cloves garlic, minced
* 3 cups chicken broth
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1/2 pound cooked ham, cut into cubes
* 1 bay leaf
* 1 teaspoon Original TABASCO? brand Pepper Sauce
* 1/2 teaspoon dried thyme leaves
* 1/8 teaspoon ground allspice
* 1 1/2 cups uncooked rice
Heat oil in a large saucepan or Dutch oven over medium heat. Add sausage, onions, green pepper, celery and garlic and cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, TABASCO? Sauce, thyme and allspice; simmer uncovered for 15 minutes.
Stir in rice; cover and simmer 15 minutes or until rice is tender, adding more broth or water if needed. Remove bay leaf before serving.
Makes 6 servings.
Shrimp Creole is a good answer but how about Jambalaya?
Here is an excellent recipe and one that is fun to read. Check out the video with 4 year old Hunter Hayes and Hank Williams, Jr. What FUN!
Sugar Pie’s Chicken & Sausage Gumbo
? cup A/P flour
? cup veg. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
? of a bellpepper, chopped (I like red for color, & less bitter than green)
5-6 garlic cloves, sliced
1 lb. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp. Tony Chachere’s (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
For Seafood Gumbo:
omit chicken
2 lbs. peeled, raw shrimp
1 lb. crabmeat (optional)
? tsp. Zatarain’s crab boil liquid seasoning
1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.
2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.
3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.
4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.
5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste.
6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.
7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.
NOTES:
** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot. Cook, stirring occasionally, about 5 minutes. Add tomatoes, stock, bay leaves, Tony Chachere’s, S&P to taste, and liquid crab boil. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp. Add parsley and crab, if so desired, and serve. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving.)
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.
** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.
--me!