On February 25th, 2020 there will be the annual Mardi Gras celebration. This celebration consists of eating rich, fatty foods before the fasting of lent (Ash Wednesday). Mardi Gras is also 47 days before Easter and is french for fat Tuesday. The festival has approximately 1.4 visitors annually.
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TOP 5 Popular Foods at Mardi Gras
King Cakes RECIPE
1 cup milk
Simple Truth Organic Organic Whole Milk 64 Fl Oz
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
White Sugar 32 Oz
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
1 cup confectioners’ sugar
1 tablespoon water
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.
New Orleans Gumbo RECIPE
2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled and de-veined
1 large green pepper, chopped
1/4 cup minced fresh parsley
In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.
2 tablespoons butter
1 pound chicken breast, cut into bite-sized pieces
1/2 pound andouille sausage, sliced in 1/4 inch slices
1 yellow onion, chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 stalk celery, diced
1 cup long grain white rice (e.g. Louisiana or Carolina rice or similar)
1 14.5 ounce can diced tomatoes
2 tablespoons Creole seasoning, click link for homemade Creole seasoning recipe (STRONGLY recommended)
1-2 teaspoons hot sauce (Tabasco)
1 teaspoon Worcestershire sauce
2 cups chicken broth
2 bay leaves
3/4 teaspoon salt
1/2 pound medium raw shrimp, de-veined (optional: tails removed)
4 green onions, thinly sliced
Place the chicken in a bowl with 1 tablespoon of the homemade Creole seasoning. Set aside.
Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
Serve sprinkled with some sliced green onions.
Creole Crab Cakes RECIPE
1 lb crabmeat, fresh and drained
½ cup italian dried breadcrumbs
½ cup baking powder
⅓ cup milk
1 tablespoon creole mustard
1 large egg, beaten
¼ cup mayonnaise
2 tablespoons green onion, finely chopped
¼ teaspoon garlic powder
1 ½ teaspoon cajun powder
2 teaspoon dried onion flakes
2 teaspoon parsley flakes
¼ cup all purpose flour
½ cup butter
Mix together the first 12 ingredients, combining to evenly mix; shape into 6 patties.
Coat with flour or breadcrumbs. Chill at least 1 hour.
Bring butter to a sizzle in a large skillet; cook on low heat 4 to 7 minutes on each side until golden.
Shrimp and Grits RECIPE
INGREDIENTS FOR GRITS:
1 cup stone-ground grits
2 cups water
2 cups whole milk
1 cup shredded Romano Cheese
INGREDIENTS FOR SHRIMP:
1 tablespoon butter for sauteing shrimp heads
2 pounds large shrimp heads on are preferred
1/4 pound butter
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1/2 cup beer Budweiser, Abita, or other light tasting beer
1 tablespoons cajun seasoning like Slap Ya Mamma
1 teaspoon crab, shrimp & crawfish boil
1/2 teaspoon thyme leaves
1/8 teaspoon oregano
1/2 teaspoon rosemary leaves crushed
5 tablespoons butter for finishing dish
INSTRUCTIONS FOR GRITS:
Add 1 cup of grits to 2 cups of water and 2 cups of milk. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
Add cheese just before serving, and stir through until the cheese has just melted.
INSTRUCTIONS FOR SHRIMP:
Rinse shrimp in cold water. Pinch off heads and place heads in a large skillet with 2 tablespoons of butter. Sauté shrimp heads until the fat in the heads melts and the oil turns red in color. Remove heads.
While the shrimp heads are sauteing, peel and de-vein the shrimp.
In a large skillet add 1/4 pound of butter and garlic over medium heat until the garlic becomes fragrant. Add Worcestershire Sauce, crab boil, and Cajun spices. Add the beer and stir.
When the sauce begins to bubble, add the shrimp. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute more and remove shrimp.
Continue to cook the sauce until it reduces by 1/3, then remove from the stove. Add the 5 tablespoons of butter and stir until the butter melts into the sauce. The sauce should be thick now.