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“New Orleans is jazz, easy livin’, the blues – and ‘When the Saints
Come Marchin’ In’. It’s Bourbon Street, St. Charles Avenue, and
a street called Desire. It’s the ghosts of Satchmo, Lillian Hellman,
and Tennessee Williams [and Truman Capote]. It’s Mardi Gras,
strippers, strong coffee, bars that never close, live oaks, and
magnolias. It’s uptown society and downtown artists. But then
New Orleans is also terrific food… really wonderful food as it
is evolving in this truly magical city…”
~ Lee Bailey, in Lee Bailey’s New Orleans


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Fleur De Lis Lady
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Feather Headdress and Elaborate Costume in Mardi Gras Parade, New Orleans, Louisiana, USA
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Bowman, Charles
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Simonis, Damien
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Millsap, Diane
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Lundi Gras Red Bean and Rice Salad
New Orleans Times-Picayune

Dressing:
1/3 cup Steen’s cane vinegar or
red wine vinegar
1 tablespoon Creole mustard
1 large clove garlic, minced
2 teaspoons Creole seasoning, or to taste
2/3 cup olive oil

Salad:
5 cups cooked rice
5 cups cooked, drained red beans, rinsed
2 cups diced, cooked smoked sausage or
ham [how about andouille?!]
3 cups diced fresh tomato (seeded)
2 cups finely chopped celery
1 cup finely chopped yellow bell pepper
1/2 cup finely chopped purple onion,
plus more for garnish
Salt and pepper
Shredded Cheddar cheese
Chopped cilantro

In a very large mixing bowl, whisk together all dressing ingredients except olive oil until well blended. Drizzle in olive oil, whisking until emulsified.
Add the rice, beans, sausage or ham, tomato, celery, bell pepper and 1/2
cup red onions to the dressing. Toss gently to combine.
Refrigerate for at least 30 minutes, or up to 24 hours. Adjust seasoning. Garnish with additional onion, shredded Cheddar cheese, and cilantro.
Serves 12.

 

Remoulade Fit for Rex
New Orleans Times-Picayune

4 tablespoons Creole mustard
1/2 cup tarragon vinegar
3-4 tablespoons ketchup
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon red pepper
1 garlic clove, sliced
1 cup olive oil
1/2 cup green onions, minced
1/2 cup celery, minced
1/4 cup parsley, minced
2 to 3 pounds large boiled shrimp, peeled

Place all ingredients except shrimp in food processor; blend until thoroughly mixed. Pour mixture over shrimp; marinate at least 4 hours in refrigerator. Serve over shredded lettuce, or combine with pasta to make a chilled pasta salad. Serves 8 to 10 as an appetizer or as part of a buffet.

 

Francesca’s Shrimp Mirliton Casserole
New Orleans Times-Picayune

6 mirlitons [chayote squash]
2 tablespoons vegetable oil
1 medium onion, finely chopped
4 stalks celery, finely chopped
1/2 medium green bell pepper,
finely chopped
4 cloves garlic, minced
1 pound cleaned, deveined shrimp,
cut into pieces
2 slices white bread
3/4 cup Italian-style breadcrumbs
1 1/2 teaspoons fresh thyme leaves
(or 1/2 teaspoon dried)
Salt and pepper
Butter
2 tablespoons extra-virgin olive oil

Wash mirlitons and boil, covered with water, until tender, about 40 minutes. Drain, reserving 1 cup mirliton stock. Peel mirlitons, seed, and chop pulp
into 1/4-inch cubes; set aside.
Preheat oven to 350 degrees F. meanwhile, heat vegetable oil in a large
(5-quart) saucepan. Add onions, celery, bell peppers and garlic and cook
over medium-low heat 10 minutes, stirring occasionally. Add shrimp and cook and stir for 10 minutes [we say 5 minutes, maximum!], stirring occasionally. Drain reserved mirlitons, if needed, and stir them into the shrimp mixture.
Moisten bread thoroughly with reserved mirliton stock, squeeze dry, then break bread into bits and add to pan. Add 1/2 cup Italian breadcrumbs and thyme to the mixture, and season with salt and pepper to taste. Continue cooking over low heat 10 minutes more, stirring and scraping pan bottom often so mixture doesn’t stick. Transfer the mixture to a lightly buttered
13 x 9-inch baking pan, spreading evenly. Sprinkle top with 1/4 cup breadcrumbs and drizzle olive oil over all. Bake uncovered until lightly browned and bubbling around edges, 30 to 40 minutes. Serve immediately. Leftovers are good either reheated or cold. 6 to 8 side dish servings.

 

Creole Jambalaya
nola

"Jambalaya is a Spanish-Creole dish, which is a great favorite in
New Orleans, and is made according to the following recipe:"

l 1/2 cupfuls of rice
A pound of fresh pork
A slice of ham
A dozen fine chaurice (pork sausage)
2 Onions
2 tablespoonfuls of butter
2 cloves of garlic
2 sprigs each of thyme and parsley
2 bay leaves
2 cloves, ground very fine
3 quarts of beef broth [stock], or
hot water (broth preferred)
1/2 spoonful of chili pepper
Salt, pepper and cayenne to taste

Cut the pork very fine, lean and fat, into pieces of about half an inch
square. Chop the onions very fine, and mince the garlic and fine herbs.
Grind the cloves. Put two tablespoonfuls of butter into the saucepan, and
add the onions and pork, and let them brown slowly. Stir frequently, and
let them continue browning slightly.
When slightly brown, add the ham, chopped very fine, and the cloves of garlic. Then add the minced herbs, thyme, bay leaf and parsley and cloves. Let all this brown five minutes longer, and add a dozen fine chaurice, cut apart, and let all cook five minutes longer.
Then add the three quarts of water or broth, always using in preference
the broth. Let it all cook for ten minutes, and when it comes to a boil
add the Rice, which has been carefully washed. Then add to this a half teaspoonful of Chili pepper, and salt and Cayenne to taste. The Creoles season highly with Cayenne.
Let all boil a half hour longer, or until the rice is firm, and serve hot. Stir often, to mix all well. You will then have a real Creole Jambalaya. Some
use the brisket of veal instead of the pork, but there is no comparison in
the flavor, the pork being so superior. But again, this is a matter of taste.

 

 Crawfish Bisque
nola

8 Dozen Fine Large Crawfish
3 Onions
A Carrot
A Bunch of Celery
2 Sprigs of Thyme
2 Bay Leaves
4 Sprigs of Parsley
6 Cloves
2 Blades of Mace
A Clove of Garlic
2 Tablespoonsfuls of Butter
2 Quarts of Oyster Liquor
A Dash of Cayenne Pepper
A Pod of Cayenne Pepper, Without the Seeds
A Cupful of Bread
Salt and Pepper to Taste

Take about eight dozen fine, large crawfish and wash thoroughly, being careful to cleanse of every particle of dust or sand. Set to boil in about a gallon of water.
When boiled, take the fish out of the water; save the water. Pick out two dozen of the largest crawfish, pick out the inside of the tails and save the heads, cleaning them of every particle of meat. Set this meat to one side
with the shells of the head. Pick the meat from the rest of the crawfish, saving all the shells.
Take one large onion, a carrot, a bunch of celery, a sprig of thyme, one
bay leaf, three sprigs of parsley, six cloves and two blades of mace, one
clove of garlic; chop all very fine and put into the pot of water in which
the crawfish were boiled.
Add all the picked meat, exception the reserved tails, and all the shells of
the bodies and heads, except the reserved heads. Add one cup of rice and
let it all boil till the mixture becomes thick and mushy. When it is well cooked, take it off the fire and mash the shells thoroughly, and the meat
also, and strain all through a sieve.
Take about a tablespoonful of butter and two quarts of oyster liquor and
add this to the Soup, seasoning to taste with Cayenne, salt and black
pepper. Set to boil slowly.
In the meantime, take the reserved crawfish meat and make a Stuffing
as follows for the reserved heads:
Chop an onion very fine and let it brown in a tablespoonful of butter. Squeeze thoroughly a cup of bread wet with water. When well squeezed,
mix with a little milk, sufficient to make a paste, season to taste and mix
with the well-seasoned crawfish meat. Chop another onion and put in
melted butter, and add the crawfish Stuffing letting all fry about ten
minutes, adding, in the meantime, a finely chopped sprig each of thyme
and parsley and a bay leaf, and mixing thoroughly.
Take off the fire and stuff the reserved heads of crawfish. Put on every stuffed head a dot of butter, set in the oven and bake ten minutes. Place
stuff heads in the tureen and pour the soup over. Serve with Croutons of
buttered toast, passing them in a separate dish.

 

 The Times-Picayune Cake
nola

"For upwards of sixty years the Picayune has led the vanguard of progress in New Orleans. In all public, philanthropic, charitable and educational enterprises, and whatever has tended towards the public weal, the Picayune, old in years, but with its youth ever renewed, has always brought the movement to a triumphant issue. This gave rise to a popular saying in New Orleans that "the Picayune always takes the cake." Acting upon this fact, a New Orleans lady originated a Cake, and named it, in compliment to this journal, ‘The Picayune Cake.’ It is made as follows:"

A Cupful of Finely Sifted Cake Flour
l 1/2 Teaspoonfuls Each of
Cream of Tartar and Salt
2 Tablespoonfuls of Water
l 1/2 Cupfuls of White Sugar
The Whites of 9 Eggs, or
a Cupful of Egg Whites
A Teaspoonful of Vanilla
1/2 Teaspoonful of Almond Extract

Beat the whites of the eggs with salt and water to a stiff froth, after
which very little beating will be required.
Add slowly, a little at a time, one cupful of fine white sugar. Sift flour
before measuring, then resift three times with remaining one-fourth cup
of sugar and the cream of tartar.
Fold slowly into egg white mixture, then fold in Vanilla and Almond
Extract; pour into ungreased tube-center cake pan. Tap pan gently on
bottom several times to remove large bubbles.
Bake at 275 degrees for fifteen minutes, then raise oven temperature to
325 degrees and bake until done (about thirty minutes).
Invert pan for about an hour or until Cake is cold. Remove from pan
and serve with whipped cream, or a scoop of ice cream on each slice.


Featured Archive Recipes:
Ash Wednesday
(Is that all there is?)

Crawfish Crazy!
Gumbo Galaxy
King Cake
Louisiana Red Bean and Rice
Mardi Gras Potato Salad
Michele's Mardi Gras Cake
Mirliton Seafood Casserole
New Orleans Jolt Cake
New Orleans Shrimp Jambalaya
New Orleans Shrimp Remoulade


Mardi Gras Madness in LaPlace
Do you know what it means
to miss New Orleans?

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