Mardi Gras recipes?!
Answers: I need to find a French recipe (it doesn't necessarily need to be written in French, but can be, but needs to be "French food"). Preferably a cajun style, mardi gras type of food. And it needs to be somewhat simple because I'm going to have to make it. Does anyone know any good ones? It's for french class. Merci beaucoup!
Beignets!
New Orleans Cuisine - Beignet Recipe
1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter
Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!
Makes about 2 dozen.
Crawfish Etouffe?
Calculated for 1 serving (430g)
Recipe makes 6 servings
This is a recipe I got from my mom, who got it from her parents, etc. Authentic cajun recipe, my family only moved to texas with my grandparents generation
by sarahmarie
6-8 servings
1? hours 15 min prep
1/2 cup butter
1 onion, chopped
1 bell pepper, chopped
1 (10 ounce) can cream of mushroom soup
20 ounces water
1/4 cup green onions, chopped
3 lbs crawfish tails
Saute onions and bell pepper in butter.
Add soup and water after the vegetables have become translucent.
Cook for about 30 minutes on low fire.
Add crawfish and cook another 30 minutes.
Season (personally I use Tony's or Slap Ya Mama, garlic powder, salt, pepper, celery salt, and onion powder).
Add green onions about 15 minutes before completely cooked.
Serve over rice and enjoy!
Calories 352
Calories from Fat 183 (52%)
Amount Per Serving %DV
Total Fat 20.4g 31%
Saturated Fat 10.8g 53%
Polyunsat. Fat 2.0g
Monounsat. Fat 4.9g
Trans Fat 0.0g
Cholesterol 283mg 94%
Sodium 558mg 23%
Potassium 698mg 19%
Total Carbohydrate 6.3g 2%
Dietary Fiber 0.7g 2%
Sugars 2.1g
Protein 35.0g 70%
Vitamin A 715mcg 14%
Vitamin B6 0.3mg 12%
Vitamin B12 4.8mcg 79%
Vitamin C 19mg 31%
Vitamin E 0mcg 3%
Calcium 77mg 7%
Magnesium 75mg 18%
Iron 1mg 10%
I also found a cool website that has a ton of cajun recipes including red beans and rice! Here ya go!
http://www.louisianafoods.com/recipes/in...
Mardi-Gras Punch
1 ice ring
1 40 oz. bottle grape juice (more if making ice ring)
1 48 oz can pineapple juice (more if making ice ring)
2 liter bottle of ginger ale or lemon-lime soda
2 oranges
2 limes
1 fifth Vodka (optional)
Makes 8-9 quarts
Slice oranges and limes in thin round slices. Set aside.
Place ice ring in bottom of punch bowl, add juices, then soda and (if desired) vodka. Float orange and limes slices on top and serve.
Cajun Boiled Shrimp
1 gallon cold water
2 tablespoons salt
12 whole black peppercorns
5 whole bay leaves
1 large lemon, sliced
1 medium onion, quartered (leave the skin on)
2 stalks celery, chopped
3 cloves garlic, crushed
10 whole cloves
1/2 teaspoon dried thyme leaves
1/4 cup fresh basil, chopped
4 sprigs fresh parsley, whole
2 tablespoons sugar
2 fresh cayenne peppers, cut in half (or you can use pickled)
2 pounds fresh shrimp tails, unpeeled (21 to 25 to a pound count)
Serves 4
In a large stock pot over high heat combine all the ingredients except for the shrimp, and bring to a hard rolling boil. Let the mixture hard boil for 5 minutes, then reduce to a low rolling boil. Add the shrimp. Once the liquid begins to boil again, wait exactly 3 minutes; then turn the heat off. Let the shrimp stand in the liquid for 5 more minutes. Drain the shrimp and serve at once.
Lagniappe:
Plain boiled shrimp are great alone. Just cover your table with old newspapers and place the shrimp right in the middle of the table -- Cajun style. Serve with a cold, crisp green salad or coleslaw, French bread, and a seafood sauce of your choice. It is simple food at its best.
If you wish to serve the shrimp chilled, drain the hot shrimp and cover immediately with ice. Once the shrimp are cold, put them in an airtight container and refrigerate until you are ready to serve. Refrigerated, they will keep nicely for 24 hours. You can hold them for longer, but they begin to lose their quality. Never keep them for longer than 2 days.
(*-*)
Jambalaya
2 Onions Chopped
4 Tablespoons Butter
1 Large Can of Tomato Sauce
1 Small can Hunts Garlic Tomato Paste
1 Green Pepper Diced in small bits
3 to 4 cups of cooked rice
2 pound of Smoked Sausage
1 1/2 pounds of Shrimp (optional)
1 pound Smoked Ham (optional)
2 Teaspoon of Thyme
1/4 cup water
Seasoned Salt, Black Pepper, Cayenne Pepper
1.Chop smoked sausage into circles or semicircles. Chop smoked ham into cubes.
2.Saute onions in butter for 5 minutes.
3.Add tomatoe sauce, tomatoe paste, thyme, and 2 teaspoons of seasoned salt. Cook at medium-high for 30 minutes stiring frequently.
4.Add green pepper. Cook for 5 minutes.
5.Add smoked sausage, ham, and shrimp. Cook for 10 to 15 minutes, stiring frequently.
6.In a large pot add this tomatoe mixture and rice. Make sure you add the rice one heaping spoon at a time or you may add too much.
7.Add water and stir the mixture constantly for 10 minutes.
8.Season with salt and black pepper to taste. Add cayenne pepper for a little kick in the flavor.
9.That's it! Serve it hot and enjoy!
I wouldnt imagine you have any live crawfish laying around to boil, would you?