Mardi Gras is February 25th and many restaurants will be hosting celebrations. This is a great opportunity to boost revenue and gain new customers. Aside from the drinks, one of the biggest draws for your party will be the food. Here are three traditional recipes to help inspire your Mardi Gras menu.
Cajun Shrimp
Ingredients:
2 tbsp. extra-virgin olive oil, divided
1/2 onion, chopped (about 1 cup)
2 cloves garlic, minced
2 bell peppers, chopped
2/3 c. corn (frozen and defrosted or canned)
1 1/2 lb. shrimp, peeled and deveined
2 tsp. Cajun seasoning
Kosher salt
Freshly ground black pepper
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
Directions:
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl. Add remaining 1 tablespoon oil to pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side. Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving.
Oven Baked Jambalaya
Ingredients:
½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice
Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil. Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.
Chicken-Andouille Gumbo with Roasted Potatoes
Ingredients:
1 pound andouille sausage, cut into
1/4-inch-thick slices
1/2 cup peanut oil
3/4 cup all-purpose flour
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup thinly sliced celery
2 garlic cloves, minced
2 teaspoons Cajun seasoning
1/8 teaspoon ground red pepper (optional)
1 (48-oz.) container chicken broth 2 pounds skinned and boned chicken breasts
Roasted Potatoes Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce
Directions:
Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels. Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes). Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks. Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.
