Mardi Gras Recipes

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Here Some Cool Cajun Recipes for Mardi Gras:

CHICKEN ETOUFFEE or try this one from our forum

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Ingredients:

  • 1/2 fryer, cut in serving pieces 1 medium onion, finely chopped
  • 1/4 cup oil paprika
  • salt and pepper

Directions:

  1. Season fryer generously with paprika, salt and pepper. Heat oil in heavy bottomed pot
    with a lid. Fry the chicken to a golden brown, turning the pieces occasionally. When meat
    is brown cover with lid and reduce heat.

  2. Cook about 30 minutes, adding a tablespoon water if necessary. Uncover and add onion. Cover and cook until tender, stirring occasionally. Serve with cooked rice.

COQUILLES ST. JACQUES (Scallops) or the Classic

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Ingredients:
POACHING

  • 1 C: dry white wine 1 bay leaf
  • ½ Teaspoon salt 1 Pound Sea Scallops
  • ½ Teaspoon pepper ½ Pound sliced fresh mushrooms

SAUCE

  • 3 Tablespoons butter 2 Egg yolks
  • 4 Tablespoons flour ½ Cup whipping cream
  • ¼ C: scallop liquid or seafood stock ¼ Lemon juiced
  • ¾ C: of whole milk 10 Tablespoons Swiss cheese
  • Salt and pepper for taste

Directions:

  1. Combine all poaching ingredients except the Scallops and mushrooms. Bring to a simmer
    for a few minutes; add Scallops and mushrooms and enough water to slightly cover
    Scallops. Bring back to a simmer and lower heat so that liquid is not boiling but slowly poaching
    for about 5 minutes.

  2. Melt butter and mix flour to make a white roux. Do not let the flour brown. Cook slowly until mixture is smooth. With the fire turned off blend in the poaching liquid, then the milk. Cook for about 2 minutes on low fire. Blend the egg yolks and cream in a separate bowl. When blended drip the egg and cream mixture slowly into the hot sauce beating until sauce is smooth.

  3. Return sauce to heat and stir for about 2 minutes then add the lemon juice, salt and pepper to taste. Add the Scallops and mushrooms to about 2/3 of the sauce and mix well with fire off. Butter Scallop shells or ramekins and add the Scallop and mushroom sauce mixture. Spoon remaining sauce over Scallops and top with grated Swiss cheese. Broil until cheese is melted and sauce is hot. Should be served immediately from oven.

GRILLADES

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Ingredients:

  • 4 Pounds of veal or beef round steak 1 Teaspoon thyme
  • ½ Cup bacon drippings or vegetable oil 1 Cup water or beef stock
  • ½ Cup flour 1 Cup red wine
  • 2 Cups of chopped onions 3 Bay leaves
  • 1 ½ Cups of chopped green onions 3 dashes of Worcestershire sauce
  • 1 Cup chopped celery ½ Cup chopped parsley
  • 4 Cloves of garlic, chopped fine Salt, red and black pepper to taste.
  • 3 Tomatoes (medium) chopped

Directions:

  1. Start by cutting steaks into serving-size pieces and removing any external fat. In large heavy bottomed pot add bacon drippings or oil and brown meat well. After meat is well-browned (remember the browning gives the flavor) set aside. Add flour to the same pot with drippings and stir continually, making a roux. Cook until the color of a penny; add onions, green onions, celery and cook until soft and limp.

  2. Next add the garlic, tomatoes thyme mixing all ingredients together. Add water or stock, wine, bay leaves, salt, pepper and Worcestershire sauce. Simmer all ingredients for 10 minutes add veal or beef pieces of meat back to pot stirring well. Cover and cook until meat is fork tender but not falling apart.
    Note: You can add water during the cooking process if gravy gets too thick. Taste during the cooking for seasoning (salt and pepper) and add if needed. You can always add if you think Grillades need more seasoning but seasoning is hard to remove. When seasoned and meat very tender add parsley and serve over grits.

REDFISH BEIGNETS

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Ingredients:

  • 2 - 3 pounds redfish
  • Hot sauce
  • Marinate redfish in hot sauce for 1 hour or more.

Beignet Breading:

  • 3 cups flour 1 cup cornstarch
  • 1 tablespoon paprika 1 teaspoon cayenne pepper
  • 2 tablespoons salt 1/2 teaspoon garlic powder

Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove
from deep fry and place on a paper towel.

Beignet Sauce:

  • 1 cup mayonnaise 1/4 cup sour cream
  • Chopped parsley, to garnish 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Mix together the above ingredients well.

Place a leaf of Bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish
beignets on plate. Garnish with a carrot curl and serve. Serves 4.

MAQUE CHOUX

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Ingredients:

  • ¼ Pound of butter (1 stick) 6 Ears of fresh corn, cut off cob
  • 2 Large onions, chopped 2 Medium tomatoes, diced
  • 2 Cloves of garlic, diced fine ½ Cup milk
  • 1 Bell Pepper, chopped Salt, black and red pepper to taste

Directions:

  1. Sauté onions, garlic and bell pepper in heavy bottomed pot with butter for 6 minutes or until mixture starts to soften. Next add the corn that has been cut off of the cob along with its milk (its own juices). Stir to mix all ingredients and cook on medium heat for about 10 minutes then add tomatoes, milk and seasoning to taste.

  2. Simmer or about 1 hour covered on low heat. Stir occasionally and if mixture becomes dry add a little water. When finished cooking check seasoning; add black pepper if not spicy enough.

Other Mardi Gras Recipes.