I say "try" because I know how delicious each of these recipes is and I'd have a hard time saving room, too. I originally sent these to Disney for Family.com, which is now defunct, and for a short while they were part of the web site for The Princess and the Frog before moving on to Spoonful.com. The web changes so quickly, though, and the recipes are no longer there. Through the magic of Archive.org, here is a link to where they were housed on Spoonful: Archive.org - Spoonful.com Great Mardi Gras Recipes.
I have already shared several of them here and you can find links to those at the end of the post. Here are the final three, Red Beans and Rice, Shrimp Jambalaya, and Beignets - Enjoy!
Red Beans and Rice
Hands-On Time: 15 minutes
Ready In: 2 hours and 15 minutes
1/2 pound cooked red kidney beans
1/2 pound smoked sausage or kielbasa cut up bite size
1 medium onion-diced
1 green pepper-diced
2 stalks celery-diced
1 Tablespoon dried parsley
1 bay leaf
1 teaspoon Cayenne pepper
1 clove garlic-minced
4 cups water
2 Tablespoons unsalted butter
1 Tablespoon Worcestershire sauce
1/2 Tablespoon hot sauce
2 cups already cooked long grain white rice - kept warm for serving
1. Combine beans, sausage, onion, pepper, celery, parsley, bay leaf, Cayenne, garlic and
water in a large Dutch oven.
2. Heat to boiling and reduce heat to a low simmer. Lid tightly and cook for 2 hours.
3. Remove bay leaf and add butter, Worcestershire sauce and hot sauce. Stir well and
serve over cooked white rice.
The French word for ham is 'jambon' which is where the term 'jambalaya' comes from. Any jambalaya just isn't right to me if it doesn't contain the smoked meat. This shrimp version is quick and flavorful with just the right kick.
Hands-On Time: 10 minutes
Ready In: 35 minutes
2 Tablespoons vegetable oil
1 cup diced onion
1/2 cup diced celery
1/3 cup each diced green, yellow and red peppers
1 cup diced lean ham
2 cloves minced garlic
16 ounces diced tomato
2 1/2 cups chicken broth
1 cup long grain white rice
1 teaspoon Cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
1 bay leaf
1 pound shelled and deveined shrimp
1. Heat a large and deep skillet over medium-high and add oil.
2. Toss in onion, peppers, celery and garlic. Stir and cook for 5 minutes, or until
3. Add ham, tomato and chicken broth and heat for 2 minutes.
4. Stir in rice and seasonings and turn the heat very low. Lid tightly and let cook for
5. After 20 minutes, check to see that the rice is tender and add the shrimp. Lid again
and cook for an additional 5 minutes, or until shrimp is pink. Serve hot.
A morning in New Orleans wouldn't be the same without beignets and cafe au lait made with chicory (see Cafe du Monde). NOLA's answer to doughnuts, the beignet is a light and airy fritter sprinkled with mounds of powdered sugar and served in threes -- the only way to enjoy them to their fullest.
Hands-On Time: 30min
Cook Time: 4h 30min
Ready In: 5h
Yield: 2 dozen
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water, 110 to 115 degrees
1 cup evaporated milk
2 tablespoons cooking oil
1/3 cup granulated sugar
1/2 teaspoon salt
1 large eggs
4 cups all-purpose flour
oil for frying, enough for 2 inches of oil in the pan
1. Stir together yeast and warm water until yeast is dissolved. Let stand 5 minutes until bubbly.
2. Add in evaporated milk, sugar, salt, oil and egg and stir until well blended.
3. Add the flour one cup at a time, stirring with a wooden spoon until a soft dough forms.
4. Cover with plastic wrap and refrigerate for 4 hours or overnight.
5. Punch dough down and roll into a rectangle 12 by 8 inches. Cut into 2-inch squares and let stand for several minutes.
6. While dough is standing, heat frying oil to 360 degrees. Make sure oil is at least 2 inches deep.
7. Fry dough squares, a few at a time, until golden brown on both sides. Remove to paper toweling to drain well.
8. Shake powdered sugar over beignets and serve warm with cafe au lait!
DO NOT miss the rest of these recipes - linked here:
Corn Maque Choux
Sweet Potato Pie with Praline Sauce