Friday, February 28, 2014

Fat Tuesday Recipes

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Fat Tuesday comes a little late this year as Mardi Gras doesn't get going until March but don't think we forgot about the obligatory recipe post that comes with it. A recent week spent in New Orleans had me cooking up Cajun/Creole dishes for a couple weeks after my return. Here's my three favorites. Easy for all to follow, some of them I just followed others recipes while adding my own touch here and there. Enjoy.

Chicken, Sausage + Ham Jambalaya

The only thing I ate twice on my entire trip this past January was jambalaya from Coop's Place. It just kind of happened that way as we made an impromptu visit one night and that's my favorite item from their menu. It left me wanting more. I prowled the internet one day searching for a recipe and came across a really good one. It's the crisped up diced ham added in that got my attention but as mentioned in the recipe, a good jambalaya is all about the use of a good homemade chicken stock. I'll leave you with the recipe HERE.

* I didn't use either of the raw sausages she suggests, rather just lots of andouille which I get at Ream's Market down in Elburn, IL.

Step by step cooking before the top goes onto the pot

Fantastic Batch

Fried Shrimp Po' Boys

How hard can these really be? Not that hard at all. Can you fry shrimp? Do you have access to French bread that has some crispness to it? Then you're good to go. Just be sure to use Gulf shrimp otherwiseit's not the real thing.


- 1 lb Gulf Shrimp (or enough for some to be falling out of each sandwich) 
- Deli Pickles (Sliced)
- Lettuce
- Tomato
- Creole Remoulade (or regular mayo is you must)
- Any Louisiana brand Hot Sauce


Shrimp Etouffee

One of my favorites. I prefer it with crawfish but those aren't as readily available as shrimp. I've come to find that the recipes featured at are outstanding and worth taking a looking at. I tried their Etouffee recipe in my own kitchen and the results were sensational. Again, it's all about the broth. Never skimp on a shrimp stock, the richer the better.

Shrimp Etouffee

See ya next time @chibbqking

1 comment:

Frank Fahey said...

Pappadaeux in Oak Brook will sell andouille by the pound. Last time it was 5.49/lb. I was quite please with the product.

Thanks for the blog. It's my favorite. Have been munching through Joliet under your guidance. My favorite breakfast spot is Norma's cafe South of Lockport - basically due east and across the river from Stateville


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