Quantcast

Mardi Gras recipes from NECI - WCAX.COM Local Vermont News, Weather and Sports-

Mardi Gras recipes from NECI

Posted: Updated:
SOUTH BURLINGTON, Vt. -

Burlington celebrates Mardi Gras Saturday with a big parade down Main Street, but the biggest and oldest Mardi Gras party around is in New Orleans.

So we thought we'd celebrate with some cajun cooking. Joining us is Robert Dumas, a student at NECI and a native of Louisiana. He's going to put us to work making po'boys!

Shrimp Po Boys

· 2 dozen 20-30 ct shrimp peeled and deveined

· 1 cup of cornmeal and 1 cup of flour blended

· 1 cup of egg wash ( 2 eggs and ¾ cup of milk)

· 2-3 tbls of Cajun spice blend

· ¼ cup of Remoulade sauce

· 2 tbls of spicy cocktail sauce

· Canola or Peanut oil for frying

· 1 loaf French Bread

· Lettuce, onion, pickle, and tomato

1. Preheat oil to 350 in a deep pot or Dutch oven.

2. Season shrimp and flour/cormeal mix with Cajun spice. Dip shrimp in egg wash then into the flour mix. Shake off excess and Fry until golden and cooked through. 3-4 minutes

3. Assemble French bread by slicing open but not all the way through. Spread with Remoulade and pile on the shrimp with the lettuce, pickles, onion, and tomatoes. Top with spicy cocktail sauce if desired.

Cajun Spice blend

· 4 tbl Salt

· 1-2 tsp black pepper

· 1 tsp white pepper

· 1-2 tsp of cayenne pepper

· 1 tbl onion powder

· 1 tbl garlic powder

· 1 pinch of sugar

Cocktail Sauce

· 1 cup Ketchup

· 1tbls horseradish

· 1 tsp Tabasco

· 1 tsp lemon juice

· 1 tsp of Worchestshire

· Salt and pepper to taste

Remoulade Sauce

· 1 cup of Mayo

· 2 tbls of hot sauce

· 1 hardboiled egg chopped

· 1 tbls caper

· 1 tbls scallions chopped

· 1 tbls Dijon mustard

· 1 tsp horseradish

· salt and pepper to taste

Andouille Sausage Po Boy

· 1 pound of Andouille Sausage

· 2 tbls Creole Mustard

· Slices of swiss or provolone cheese

· Sliced spanish onions and bell peppers

· 1 bottle of Beer

· Lettuce, tomato, and onion

· 1 loaf French bread sliced

1. Slice the Andouille down the middle and sear in hot cast iron with butter or oil. Remove sausage when browned and add peppers and onions. De glaze with 2-3 ounces of beer. Cook until soft and assemble Sandwich by spreading creole mustard and then sausage, onions, peppers, cheese, lettuce, and tomato.

Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WCAX. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.