Shrimp Creole

Mardi Gras is tomorrow and I have one more New Orleans dish to share with you before it starts, this tasty shrimp Creole! Shrimp creole is a dish where the meat, often shrimp, is served in a tomato based sauce with onions, celery and bell peppers along with some spicy hot sauce and it is simmered until it gets nice and thick. This dish is so easy to make, you just need to cook the veggies until tender, throw everything but the shrimp into the pot, simmer until nice and thick, add the shrimp, cook and you're done! Although this recipe takes a bit of time to make, it's worth it because all of that simmering really brings out all of the flavours! So if you are still looking for an idea of what to make for dinner tomorrow for Mardi Gras (and lets be honest, this is good any day of the year), you cannot go wrong with this shrimp Creole! I't like bringing NOLA to your home!

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Recipes for Mardi Gras

This Tuesday is Mardi Gras and even though I will not be in New Orleans to celebrate, I take it as an excuse to whip up some NOLA inspired dishes since I am a huge fan on NOLA cuisine. I was really into New Orleans cuisine before I had even had a chance to go there and after finally getting the chance to visit a few years ago I came back with a long list of new recipe ideas to try recreating at home! Below you will find a list of some of my favourite New Orleans style recipes many of which are staples and pretty authentic (well as authentic as someone that did not grow up in New Orleans can make them) along with a few of my creative outtakes using the flavours of New Orleans cuisine. If you are looking for a way to celebrate Mardi Gras from home this Tuesday you cannot go wrong with one of these recipes!

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New Orleans BBQ Shrimp

Next week is Mardi Gras and even though I will not be in New Orleans to celebrate, I take it as an excuse to whip up some NOLA inspired dishes since I am a big fan on NOLA cuisine. Another one of my favourite dishes that I had when I visited New Orleans was the BBQ shrimp and I just had to try making it at home. Normally the BBQ shrimp is served whole with the shell and the head on but if you have any squeamish eaters feel free to serve the shrimp completely peeled. Other than the shrimp the the most important thing is the BBQ sauce which is a mixture of hot sauce, Worcestershire sauce, lemon juice, garlic and plenty of butter. The recipe itself is really easy, you just cook the garlic a bit in some butter, add the rest of the ingredients and simmer until the shrimp is cooked. Despite being so simple this New Orleans stye BBQ shrimp is so addictively good that you'll want to serve it with some crusty bread to mop up absolutely all of the BBQ sauce. If you are looking for a way to celebrate Mardi Gras from home next week this BBQ shrimp is a great way to do it. (To be completely honest with you, I didn't wait for Mardi Gras to enjoy this BBQ shrimp since it's great any day of the year, including say, today!)

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Chargrilled Oyster Pasta

When I made the chargrilled oysters I could not help but think about turning them from an appetizer/starter into a meal and the perfect way to do so was to use all of the flavours of chargrilled oysters in a pasta! Really the flavours of chargrilled oysters are very similar to those of shrimp scampi except with oysters in place of shrimp along with a few Cajun/Creole flavours. The sauce is pretty simple with a butter base followed by garlic, some wine or seafood stock, lemon juice and then some Worcestershire sauce, plenty of cheese and a hit of cayenne for some heat; it literally takes less time to make than it takes to cook the pasta. Since chargrilled oysters are grilled, I topped the pasta off with some more cheese and threw it under the broiler for a few minutes to melt the cheese and get it all nice and golden brown. I served the chargrilled oyster pasta along with some actual chargrilled oysters and some bread to mop up any remaining sauce from the plate. This is definitely one tasty pasta dish and it's perfect for a special dinner for two like Valentine's Day!

Mardi Gras is next week and this chargrilled oyster pasta is a great way to bring a little bit of New Orleans into your home to celebrate!

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Chargrilled Oysters

Valentine's Day is this weekend and I have been testing out some new recipes for that special day and since oysters are a common food for Valentine's Day I started with some chargrilled oysters. I first had chargrilled oysters when I visited New Orleans a few years ago and they were one of the dishes that I ate while there that really stuck out in my mind so it seemed only natural to try to make them at home. Chargrilled oysters are basically oysters on the half shell that are filled with a lemony, garlicky, butter sauce, topped with cheese and chargrilled until the cheese has melted and turned golden brown. You really cannot go wrong with a sauce like that and they are usually served with bread so that you can soak up all of that buttery sauces goodness! If you don't have a grill, or you just don't feel like firing it up or if it's buried under 2 feet of snow you can charbroil them instead; they won't be quite the same but they will still be amazing and you can always add a touch of liquid smoke to the butter sauce to get that smoky/charred flavour. Although a bit decadent these chargrilled oysters are perfect for a special occasion like Valentine's Day and they make an amazing appetizer before the main event!

Mardi Gras is next week and these chargrilled oysters are a great way to bring a little bit of New Orleans into your home to celebrate!

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Blackened Shrimp and Fried Green Tomato Po Boy Salad

The blackened shrimp and fried green tomato po'boy is one of my favourite sandwiches and when I found myself thinking that it would also make a great salad I just had to try it. The po'boy submarine style sandwich can have pretty much much anything in it with common ingredients being fried seafood but this flavour combo is what I usually go with so that's where I started the salad out. The shrimp are simply tossed in some creole seasoning and then cooked at a high temperature in a pan and the fried green tomatoes are just sliced green tomatoes that are dipped in buttermilk followed by flour and/or cornmeal and fried until golden brown. The rest of the salad composed of lettuce and ripe tomatoes and I could not resist throwing some bacon into the mix! The final component of the salad is a tasty remoulade sauce thinned down a bit with buttermilk to make into more of a dressing. The po'boy sandwich salad experiment was a complete success with all of the flavours working well together and working well in salad form; I know I will be making this salad a lot in the future!

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Cajun Shrimp Fettuccine Alfredo

Up next for my NOLA Mardi Gras theme is a quick and easy cajun/creole spiced shrimp fettuccine alfredo. I really cannot express just how quick and easy this dish is, you pretty much just season the shrimp with a cajun seasoning, cook it in a pan, make the alfredo sauce with cream and parmesan and you are done in less time than it takes to cook the pasta. Despite how easy this dish is, it is also super tasty, I mean you really cannot go wrong with alfredo pasta but then you add some cajun seasoned shrimp and thing only get better! This cajun spiced shrimp fettuccine alfredo is a great weeknight meal for the family but it is also sure to impress guests!

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Shrimp Jambalaya

First up for new recipes for my Mardi Gras feast is jambalaya which is a classic Louisiana rice dish. There a probably about as many different recipes for jambalaya as there are people that make it but it's base is meat, vegetables and rice and the rice is cooked in the same pot as everything else. One of the nice things about jambalaya is that you can pretty much do whatever you want with it; use whatever meat you want, use whatever vegetables you want, etc. You start by cooking the non-seafood meat, add the holy trinity (onions, celery, pepper), followed by the broth, rice and seasonings and then you let it simmer until the rice has cooked and the sauce thickens before adding the seafood at the end. Jambalaya is definitely one tasty home cooking dish that is pure comfort food!

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Shrimp Etouffee

It is hard to talk about cajun and creole cuisine without mentioning etouffee and with good reason given how easy it is to make and how tasty it is! Etouffee is a thick stew that is made with a roux that is cooked until deep brown to ensure that it is full of flavour. The meat in etouffee is typically shellfish with crawfish and shrimp being two good choices and it is generally served over rice. The key to a good etouffee is definitely the roux and you want to cook the butter and flour for a good long time until it turns a deep golden brown before adding the veggies. Once the roux is done the rest of the recipe is nice and easy and absolutely worth the effort to make!

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Blackened Catfish Tacos

I have had tacos on the brain a lot these days and I had another idea that I just could not contain; blackened catfish tacos with remoulade sauce. I was thinking about southern flavours like blackend fish and po'boys along with tacos and combining the three of them to create something new and wonderful. To cook fish blackened style, you rub it with spices, commonly a cajun/creole spice blend, and then sear it briefly at high heat until the outside just starts to char and blacken giving it a slight crispness while the inside is still perfectly moist and tender. I was taken by blackened fish the first time that I had it and I was thinking that it would be perfect in some fish tacos! Instead of using a salsa I figured that a remoulade sauce would keep the theme going nicely and since I most commonly have remoulade sauce in po'boy's and po'boys are commonly filled with lettuce and tomatoes so I filled the tacos out with lettuce and a quick pico de gallo. Heat is an essential component to tacos and without the salsa they needed some so I provided it with plenty of dashes of hot sauce to finish the tacos off!

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Shrimp and Andouille Grits

Shrimp and grits is another classic southern dish consisting of shrimp that is cooked in a sauce and served over grits, or cornmeal. I have been meaning to share this recipe for shrimp and andouille grits for a while now and with Mardi Gras coming up it was the perfect time to do so. Don't let the long list of ingredients fool you as this recipe is actually really easy to make and it only takes about a half an hour to throw together. This is one of those recipes that I like to play around with a lot, changing things up but this version with the andouille sausage has to be my favourite. The sauce that the shrimp and andouille sausage are served in starts out with a base of onions, celery and pepper and it is seasoned with garlic, thyme and cajun seasoning before being smoothed out by some cream. Serving the shrimp and andouille over simple buttered grits is always nice but I like to add some cheese to the grits and a sharp white cheddar is particularly nice.

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Fried Green Tomato BLT with Shrimp Remoulade

Over the last few days I enjoyed some blackened swordfish and that reminded me of the blackened shrimp in the fried green tomato with shrimp remoulade po'boy that I often make while green tomatoes are available. The fried green tomato BLT sandwiches were still on my mind and I was craving more of them. With that thought the gears started to turn and I had a new idea; how about a fried green tomato BLT sandwich with shrimp remoulade? Once I got that idea stuck in my head there was little that could stop me from making them and I certainly glad that I did! I mean you really cannot go wrong adding plump and juicy shrimp seasoned with a tasty blend of herbs and spices with a touch of heat to an already great sandwich!

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Blackened Swordfish

One of the things that I really enjoyed about New Orleans was all of the amazing seafood and I took the opportunity to have it as frequently as possible while I was there. One of my favourite meals was a blackened swordfish and I just had to try making it at home! The basic idea behind a blackened fish s that the fish is seasoned and then briefly seared at high heat until the spices and the surface of the fish just start to blacken, but not burn. The high heat cooking helps seal in the fishes juices and toasts up the spices releasing their flavour. You do have to watch out both because you neither want the fish to actually burn or over cook so a brief cooking time is called for. For the seasoning I used a homemade creole/cajun spice blend and I served the blackened swordfish over a sweet and creamy corn maque choux

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Maque Choux

While I was in New Orleans one of the dishes that really stood out for me was a crab cake in a maque choux. Maque choux is a dish native to southern Louisiana consisting of corn, bell peppers, tomatoes and onions that is braised until the vegetables are nice and tender. Many maque choux recipes are pretty simple but it is surprisingly good, especially when you use ripe in season corn from the cob and tomatoes. Since both the corn and the tomatoes were in season when I got back the maque choux was one of the first dishes that I tried making at home from my trip to New Orleans and I have already made it several times!

One of the key pieces to the maque choux is its creaminess which can be obtained by using things like butter, cream or even bacon grease but the best source of the creaminess is the corn itself. When cutting the corn from the cob, only cut two thirds of the way through the corn kernels and then use the back of your knife to scrape the remainder off and it will form a nice and creamy 'corn milk'.

Maque choux is generally served as a side but it could definitely be used as the base for a main. I know I certainly enjoy eating it by itself by the spoonful and it goes great topped with a bit of crumbled feta but I was also thinking that a shrimp maque choux would make for a great light meal. I would replace half of the cream in the recipe a tasty shrimp stock and then add shrimp near the end of cooking in this version. Other common additions to maque choux are bacon, andouille sausage, tasso or even ham, each of which would add a ton of flavour!

Maque Choux

A creamy corn dish from southern Louisiana.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Printable Recipe

Ingredients

• 3 ears of corn
• 2 tablespoons butter or oil or bacon grease
• 1/2 cup onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup bell pepper, finely diced
• 1 cup tomato, finely diced
• 1/2 cup heavy cream
• 1 teaspoon thyme
• 2 green onions, sliced
• 1/4 teaspoon cayenne pepper or to taste
• salt and pepper to taste

Directions

1. Cut the corn kernels from the cob but only cut into them about 2/3 of the way and set aside.
2. Scrape the remaining 1/3 of the corn kernels off in a large bowl and set aside.
3. Melt the butter in a pan over medium heat.
4. Add the onion, celery and bell pepper and saute until tender, about 10-15 minutes.
5. Add the corn, tomatoes, cream and thyme and simmer until the sauce thickens, about 10-15 minutes.
6. Use an immersion blender to puree 1/4 of the corn mixture.
7. Mix in the green onions, season with salt, pepper and cayenne to taste.

Similar Recipes:
Creamed Corn with Roasted Red Peppers and Bacon
Hot Corn Dip
Corn and Tomato Pie
Corn Pudding
Corn and Black Bean Quinoa Salad

Fried Green Tomato BLT with Remoulade

Over the last few weeks I have been enjoying a lot of BLTs and when I made the fried green tomatoes the other day it reminided me of how much I enjoy fried green tomato BLTs. A fried green tomato BLT is just like it sounds, a BLT sandwich where the ripe red tomatoes slices are replaced with gried green tomato slices. These sandwiches take a bit more work to make than your regular BLT but it is well worth the effort! The crispy coated tart and tangy fried green tomatoes go really well together with the salty bacon and the fresh lettuce. Although a smear of mayonnaise is grat on these gried green tomato BLTs, I often loke to go with a tasty remoulade sauce instead.

Fried Green Tomato BLT with Remoulade

A twist on the classic BLT swapping out the ripe red tomatoes for crispy cornmeal coated fried green tomatoes and adding a tasty remoulade sauce.

Servings: makes 1 sandwich

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe

Ingredients

• 1 medium sized green tomato, sliced 1/4 inch thick
• 1/2 cup buttermilk
• 3 strips bacon
• 1/4 cup masa harina (corn flour) or flour
• 1/4 cup cornmeal
• salt and pepper or creole seasoning to taste
• oil or bacon grease for frying
• 2 slices of bread
• 2 leaves lettuce
• 1 tablespoon remoulade sauce (optional)

Directions

1. Soak the green tomato slices in the buttermilk for at least 30 minutes at room temperature.
2. Fry the bacon and set it aside retaining the grease in the pan.
3. Mix the masa harina, cornmeal and creole seasoning and place it in a wide and shallow dish.
4. Pull the tomato slices out of the buttermilk and dredge them in the cornmeal mixture.
5. Fry the tomato slices in oil over medium heat until golden brown on both sides, about 3-4 minute per side and set aside to drain on paper towels.
6. Assemble sandwich and enjoy.

More BLT Goodness:


Similar Recipes:
Fried Green Tomatoes
Bacon and Fried Green Tomato Pimento Grilled Cheese
Blackened Shrimp and Fried Green Tomato Po Boy Salad

Fried Green Tomatoes

Ever since I discovered green tomatoes I have been hooked and in particular to fried green tomatoes! Unfortunately around here green tomatoes are usually only available for a few weeks at the end of the summer so when that time of year rolls around I make the most of it. Fried green tomatoes are so simple to make and yet so addictively good with that crispy cornmeal coating! You pretty much just need to soak the sliced green tomatoes in butter milk for a while, batter them up in a seasoned cornmeal mixture and then fry them until they are nice and golden brown. (With respect to frying them, oil would definitely be the healthier option but bacon grease would be the tastier way to go.) As good as they are by themselves, a tasty remoulade sauce is always a tasty addition!

If you have not tried fried tomatillos yet, you need to! So good!

Buttermilk Marinated Fried Green Tomatoes

Tangy green tomatoes dipped in buttermilk and cornmeal and then fried until golden brown and crispy on the outside.

Servings: makes 2+ servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe

Ingredients

• 2 green tomatoes, sliced 1/4 inch thick
• 1/2 cup buttermilk
• 1/4 cup masa harina (corn flour) or flour
• 1/4 cup cornmeal
• salt and pepper (or creole seasoning) to taste
• oil or bacon grease for frying

Directions

1. Soak the tomato slices in the buttermilk for at least 30 minutes.
2. Mix the flour, cornmeal, salt and pepper.
3. Pull the tomato slices out of the buttermilk dredge them in the cornmeal mixture.
4. Fry the tomato slices in oil over medium heat until golden brown on both sides, about 3-4 minute per side.

Use in:
Fried Green Tomatoes with Shrimp Remoulade
Fried Green Tomatoes with Crab Remoulade
Fried Green Tomato and Shrimp Remoulade Po Boy
Fried Green Tomato BLT with Pimento Cheese
Blackened Shrimp and Fried Green Tomato Po Boy Salad

Similar Recipes:
Fried Green Tomatoes with Shrimp Remoulade
Fried Green Tomato Parmesan
Fried Green Tomato BLT
Green Tomato and Jalapeno Jam
Bacon and Fried Green Tomato Pimento Grilled Cheese

Shrimp Gumbo

I have been wanting to try making a gumbo for a while now and with Mardi Gras here I figured it was the perfect time to make one. Gumbo is a stew that is made with a strong stock that is thickened, the "holy trinity" of vegetables; onion, celery and green pepper and some kind of meat. I was dead set on going for shrimp for the meat and since I had never tried okra before I had to go with that as well. The thickener in gumbo is usually one or more, of okra, filé powder or a roux which is made by cooking flour in a fat. Since I was not too sure on exactly how thick the okra would make things by itself, I went with the roux as well. The fat in the roux is usually oil or butter but you can also go with lard or bacon grease to add even more flavour. The trick with the roux is to get it nice and dark brown without burning it since all of that browning is just adding more flavour.

Since gumbo is described as starting with a strong stock, I had to go with making one myself and given that I was using shrimp in the gumbo I went with a homemade shrimp stock. I made the shrimp stock the day before to save time on the day that I made the gumbo.

Although this recipe is rather long and it takes a while to make, especially if you also make your own stock, it is not all that difficult and the final results are definitely worth the effort! One important point about this recipe is that the shrimp are not added until the very end to ensure that they are not overcooked and that they remain nice and plump and juicy and good. I served the shrimp and okra gumbo topped with rice and garnished with green onions. I am definitely looking forward to experimenting with more gumbo recipes in the future!

Shrimp Gumbo

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 cup oil
1/2 cup flour
1 cup onion (diced)
1 cup celery (diced)
1 cup green pepper (diced)
3 cloves garlic (chopped)
1 pound okra (trimmed and cut into 1/4 inch slices)
4 cups shrimp stock
1 (14 ounce) can whole tomatoes (chopped)
1 teaspoon paprika
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
salt and pepper to taste
1 pound shrimp (shelled and deveined, save those shells for shrimp stock)
1 bunch green onions (sliced)
1 handful parsley (chopped)

Directions:
1. Heat the oil in a large sauce pan over medium heat, sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
2. Add the onions, celery and green pepper and cook until tender, about 7-10 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the okra and cook for 10 minutes.
5. Add the shrimp stock, tomatoes, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
6. Reduce the heat to medium-low and simmer covered for 1-3 hours.
7. Add the shrimp and cook until pink, about 3-5 minutes.
8. Serve with rice and garnish with green onions and parsley.

Slow Cooker: Implement step 1, optionally implement steps 2-4, place everything except the shrimp, green onions and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the shrimp and cooking for another 10 minutes.

Similar Recipes:
Shrimp Creole
Shrimp Etouffee
Jambalaya
Shrimp and Andouille Grits
Creole Split Pea Soup
Cajun Red Beans and Rice
Shrimp Bisque
Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

Creole Split Pea Soup

I recently made Cajun red beans and rice and it was the first time that I had had andouille sausage and I was quite taken by it and anxious to use it again. Given the chilly weather I was thinking that a soup would be just the ticket and I since I had also been contemplating doing a split pea soup, I decided that I would combine the two and do a Creole style split pea soup with andouille sausage. Split pea soup has to be one of my favourite winter soups and I really like the way the split peas break down and naturally thicken the soup and make it nice and creamy. Given that it takes a few hours for the peas to fully cook, you have a good long simmer on your hands which is just perfect for adding a smoky ham hock to imbue the soup with a ton of flavour.

For this soup I started with a base of onions, celery, green pepper, garlic and homemade chicken stock. To that I added some Creole style seasonings including paprika, cayenne pepper, oregano and thyme in addition to the andouille sausage. With that, all that was left was to sit back and let the soup simmer to perfection. I have to say that this is one tasty soup and all of the flavours work really well together! As tasty as this soup was on day one, this is one of those soups that only gets better with time so I am looking forward to enjoying the leftovers for lunches this week! This is the second dish that I have tried with andouille sausage and I was instantly hooked to both of them. I am looking forward to working with andouille sausage again.

Creole Split Pea Soup

(makes 4 servings)
Printable Recipe

Ingredients:
2 tablespoons oil
1/2 pound andouille sausage (cut into small pieces)
1 cup onion (diced)
1/2 cup celery (diced)
1/2 cup green pepper (diced)
4 cloves garlic (chopped)
6 cups ham broth or chicken broth or chicken stock
1 1/2 cups yellow split peas
1 ham hock
1 teaspoon paprika
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
salt and pepper to taste

Directions:
1. Heat the oil in a large sauce pan over medium heat, add the sausage and saute until lightly golden brown, about 5-7 minutes.
2. Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes.
3. Add the garlic and cook until fragrant, about 1-2 minutes.
4. Add the stock, split peas, ham hock, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
5. Reduce the heat to medium-low and simmer covered until the peas are soft and tender, about 1-3 hours.
6. Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot if desired.

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours.

Similar Recipes:
Cajun Red Beans and Rice
Split Pea Soup
Ham and Lentil Soup
Spinach, White Bean and Turkey Sausage Soup
Shrimp and Okra Gumbo

More soup recipes!

Cajun Red Beans and Rice

Beans and rice is a classic combination with different versions showing up in various cuisines from around the world. One of my favourite versions at the moment is this Cajun style red beans and rice dish which is pure comfort food and it has been a perfect fit over the last few weeks with the continuing cold weather. Though you could easily keep this dish vegetarian, I could not resist adding some andouille sausage to make it even heartier and add some more flavour. Speaking of flavour, another great way to build some up is to add a ham hock to the pot while everything simmers. A ham hock is generally smoked and cured and it will add a ton of flavour to any dish that it is cooked in. The ham hock does contain meat and after all of the simmering is done you can pull it from the bone and add it to the dish that you cooked it in if you wish.

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Fried Tuna Ball Po Boy

I have really been into the po'boy sandwich ever since I discovered them not too long ago. One of the things that I like about po'boy sandwich is that there are a lot of different ways of making them and my favourite up until now has been the spicy shrimp po'boy with remoulade sauce. I recently came across a new interpretation of the sandwich in the form of a fried tuna ball po'boy on Eatin' on the Cheap and I just had to try it! In essence this is just a simple tuna salad that is formed into a ball, fried until nice and golden brown and crispy and then thrown into a sandwich along with a tasty remoulade sauce. It is hard to go wrong with deep frying and these tuna balls are addictively good with their crispy outsides and their soft, warm and tasty insides. I finished the sandwiches off with some crisp and tangy homemade pickled green tomatoes. I now have a new favourite po'boy sandwich and I am already looking forward to making them again sometime soon!

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