New Orleans Menu: Gumbo, Shrimp Po-Boys, and Bananas Foster

I used to live in New Orleans, and it has inspired my love of food and cooking ever since. In New Orleans food is more than nourishment, it's family, life, passion. I love the Creole/Cajun style that centers on bold flavors and interesting ingredients. I recently hosted a dinner party featuring some of my favorite New Orleans foods- gumbo, po-boys, and bananas foster. The gumbo was bursting with flavor from the andouille sausage, chicken thighs, a ton of veggies, and Cajun seasoning. It's an unusual and unforgettable flavor that took me back to the Bayou. In this new rendition of shrimp po-boys I deep fried the shrimp, which became crunchy morsels coated in Cajun spice. It's truly my favorite sandwich! Bananas foster is the perfect end to this meal- hot, syrupy bananas soaked in a rum caramel sauce on top of vanilla ice cream. Throw on some jazz, pour a strong drink, and enjoy this New Orleans menu!

Shrimp and Andouille Gumbo
A hearty and flavorful New Orleans Stew.
Serves 8

1 tablespoon kosher salt plus more
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pounds skinless, boneless chicken thighs
1/2 cup vegetable oil
1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
1 cup all-purpose flour
2 medium onions, finely chopped
4 scallions, thinly sliced (white and pale parts separated from dark)
2 celery stalks, finely chopped
2 green bell peppers, finely chopped
2 tablespoons chopped garlic
8 cups low-salt chicken broth
2 bay leaves
1 teaspoon chopped fresh thyme
2 cups 1/2”-thick slices fresh (or frozen, thawed) okra, divided
1 1/2 teaspoons Worchestershire sauce
1 teaspoon hot sauce (preferably Crystal)
Steamed Rice, for serving

Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. (Once cooled down, shred chicken with two forks.) Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.

Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.

Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15–20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.

Slowly whisk in broth. Add bay leaves, thyme, and reserved shredded chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.

Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt.

Serve gumbo over rice. Garnish with dark-green parts of scallions.

Adapted from Bon Appetit

Shrimp Po-Boys
The perfect sandwich- hot crispy shrimp with cool creamy mayo.

Serves 6

Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Cajun seasoning
1 1/2 teaspoons salt
1 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 French bread loaves, each cut into 3 sandwiches
1/2 cup mayonnaise, or more to taste
2 cup shredded lettuce
2 large ripe beefsteak tomatoes, thinly sliced
Sliced dill pickles
Crystal hot sauce, for serving
Potato chips, for serving, optional (recommended: Zapp's)

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Cajun seasoning, 1 teaspoon salt and 1/2 teaspoon cayenne.

Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce.

Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

Recipe adapted from Emeril

Bananas Foster
A classic New Orleans dessert, rum-soaked bananas and ice cream.
Serves 6

 4 ripe bananas, peeled
4 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 teaspoon ground cinnamon
3/4 cup dark rum
1 pint Vanilla Ice Cream

Cut the bananas in half across and then lengthwise.

Melt the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and turning, cook on both sides until the bananas start to soften and brown, about 3 minutes. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the pan with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies.

Divide the ice cream among 4 dessert plates. Gently lift the bananas from the pan and place 4 pieces on each scoop of ice cream. Spoon the sauce over the ice cream and bananas, and serve immediately.


Recipe adapted from Emeril

Broccoli Cheese Soup and Tomato Pesto Bruschetta

As much as I love high-quality meat, I try to make meat-free meals a few times a week. It's not only good for health, it's good for the environment. This is a flavorful and satisfying meat-free meal that would be excellent for a lunch of dinner. The Broccoli Cheese Soup is simple to prepare and tastes decadent due to the melted cheddar cheese, but it is made figure-friendly with  loads of broccoli, chicken stock and 1% milk. Served with pretzel bread for dipping you can eat it for days! On the side I made a delicious Tomato Pesto Bruschetta that is absolutely bursting with flavor. Enjoy this scrumptious vegetarian meal- I guarantee you won't miss the meat!

Broccoli Cheese Soup
A delicious way to eat your veggies!
Serves 4

2 cups chicken broth
1 onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
Kosher salt and pepper, to taste
2 cups 1% milk
2 cups shredded cheddar cheese, preferably sharp 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste. Serve immediately in bowls or bread bowls, or keep warm over low heat on stove until ready to serve, stirring occasionally.

Recipe adapted from Mel's Kitchen Cafe

Tomato Pesto Bruschetta

Fresh and flavorful any time of day!
Serves 4

4 roma tomatoes, seeds removed, chopped
1/2 red onion, minced
1/4 cup fresh parsley or basil, chopped
1/2 cup balsamic vinegar
French bread, divided into12 slices (3 each)
1/2 cup pesto
Kosher salt and pepper
Parmesan cheese, freshly grated, for topping

Heat oven on broil. Arrange bread on a baking sheet and broil until slightly browned and crisp, about 2-4 minutes. Keep an eye on it to ensure it doesnt burn. Remove from oven and allow to cool, then spread some pesto on each slice.
Meanwhile, add balsamic vinegar to a small skillet over medium-high heat. Allow it to gently bubble and reduce by half. Set aside.

Combine tomatoes, onions, and herbs in a bowl. Add an even amount of the mixture to each slice of bread. Sprinkle with salt and pepper. Drizzle reduced balsamic vinegar over bruschetta, and top with grated parmesan. Enjoy!

Recipe by Sarah Lang

Tomato Basil Bisque with Prosciutto and Smoked Provolone Paninis

I'm back! After taking a break for my wedding, I'm so excited to be back and blogging again! I have redesigned my blog's look, and its contents will differ slightly from the past as well. I will be presenting newer, fresher recipes that are the best of the best that I cook. In the past, I would post most everything I made- but now you will only get the BEST recipes I create! I am also going to be adding some restaurant reviews, along with pictures and recreated recipes, to feature the fabulous Twin Cities dining that I frequently enjoy.

So- on to the good stuff! Today I made a big pot of Tomato Basil Bisque and served it with simple Prosciutto and Smoked Provolone Paninis (perfect for dipping!). The bisque was fantastic- creamy, comforting, flavorful and special. I knew it'd be good from the moment I began sauteing the onions in butter. There is something SO appealing about the smell and sound of onions in butter. Add garlic, and it's a real delight! This soup is easy to make, uses ingredients easily kept on hand, and will last for lunch all week!

Tomato Basil Bisque

Creamy, comforting and easy!

Serves 8

3 T. butter
3 medium white onions, chopped
2 carrots, chopped
2 garlic cloves, minced
1 cup water
48 oz. canned, diced tomatoes
2 cups half and half
1 cup fresh basil, chopped
salt and pepper, to taste

In a large stockpot or Dutch oven, melt butter over medium heat. Add onions, carrots and garlic. Cook 5 minutes. Add 1 cup water, tomatoes and salt and pepper. Cook uncovered over medium heat for 40 minutes; stirring occasionally. Cool slightly.

Blend in a blender or food processor, in batches if necessary. Stir in half and half. Sprinkle with fresh basil and blend again until completely pureed.

Recipe adapted from Mad About Food cookbook

Prosciutto and Smoked Provolone Paninis
These delicious sandwiches were made to dip in tomato soup!
Makes 1 sandwich

2 slices good rustic bread (I used rosemary boule)
2 slices prosciutto
2 slices smoked provolone cheese
olive oil

Heat panini press or skillet over medium heat. Assemble sandwich and drizzle outside bread slices with olive oil. Cook in panini press until cheese is melted and bread is lightly browned and toasty. If using a skillet cook one side at a time using another skillet to press down on sandwich. Enjoy with Tomato Basil Bisque.

Irish Beer, Cheese and Potato Soup, Apple Maple Salad, and Chocolate Toffee Pudding Pie

There's nothing more welcoming than a big pot of hearty soup simmering away on the stove. We're still a few weeks away from St. Patrick's Day, but why not celebrate early with some Irish Beer, Cheese and Potato Soup? I chose this recipe because it is made with a broth and cream base, allowing it be rich but not too heavy. The texture is thick yet silky, perfect for dipping soft pretzel bread. Alongside I made a delicious Apple Maple Salad with butter lettuce and Belgian endive in a maple syrup vinaigrette and topped with sliced apples and blue cheese. It was a perfect light and tasty accompaniment to the hearty soup. And for dessert one of my favorite easy sweet treats, Chocolate Toffee Pudding Pie, complete with cool whip and an Oreo crust. (Hey, I'm not a baker, so I cut all the corners I can!)

Fun fact- this recipe was later published on an Irish beer brewery's website! Check it out- http://www.slbc.ie/food/recipe/irish_beer_cheese_and_potato_soup/.

Irish Beer, Cheese and Potato Soup with soft pretzel bread

Irish Beer, Cheese and Potato Soup

Make anyone feel welcome with this amazing hearty soup! 

Serves 8

4 tablespoons butter, divided
2 chopped yellow onions
¾ cup chopped celery
8 medium Yukon Gold potatoes, coarsely chopped (or 3-4 russet potatoes)

1 (12-ounce) bottle Irish red ale or other flavorful beer
4 cups chicken stock
1/2 teaspoon salt
Freshly ground pepper to taste
3 tablespoons all-purpose flour
4 cups whole or 2% low-fat milk
4 oz. Gruyere cheese, shredded

4 oz. sharp white cheddar cheese, shredded

Garnishes:
3/4 cup finely minced parsley

Crisp cooked bacon crumbled

1. Melt 2 tablespoons butter in a 6- to 8-quart stockpot. Add onion and celery; cook over medium heat for about 10 minutes.
2. Add potatoes, ale, stock, salt and pepper, and bring to a boil. Lower the heat, cover, and simmer until potatoes are tender about 45 minutes.
3. Melt remaining butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes on medium-low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. Add cheese, stir until melted.
4. Stir cheese mixture into potato mixture until combined. Cook over very low heat for 10 minutes.
5. Ladle into soup bowls and sprinkle with parsley and bacon. Serve with pretzel bread or soft baguette.

Recipe adapted from Relish

Apple Maple Salad with blue cheese

Apple Maple Salad
Fresh lettuces, sweet apples and tangy blue cheese shine in a maple vinaigrette
Serves 4

Salad:
1 head butter lettuce, shredded
2 Belgium endives, thinly sliced
2 celery stalks, chopped
1 apple, thinly sliced
Crumbled blue cheese

Place ingredients in large bowl. 

Dressing:
2 T. extra virgin olive oil
1 T. cider vinegar
1 tsp. Dijon mustard
2 tsp. maple syrup
Salt and pepper, to taste

Add dressing ingredients and small bowl and whisk to combine. Pour over salad and toss to thoroughly combine.

 

Chocolate Turtle Pudding Pie
Fluffy, creamy and light, always a crowd pleaser!
Serves 6

2 cups cold milk

2 pkg.  (3.9 oz.) Jell-O Chocolate Instant Pudding

3 squares Semi-Sweet Chocolate, divided

1   Oreo Pie Crust

1 tub (8 oz.) Whipped Topping, thawed, divided

2   milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided 

Beat milk and pudding mixes with whisk 2 min. Microwave 2 chocolate squares on high 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust.

Add half the whipped cream and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.

Top with remaining  whipped cream and candy. Melt remaining chocolate square; drizzle over pie. Refrigerate 1 hour.

Recipe courtesy of Kraft

Recipe Spotlight: Cheesy Chicken and Wild Rice Soup

Every December my mom's family in Iowa gets together for a lovely Christmas feast, complete with caroling, presents and celebrating the new year. And every year the casually delicious spread is the same- sandwiches, salads, dips, jellos, punch and... Cheesy Chicken and Wild Rice soup! This soup is the highlight of the feast, and my mother and grandmother often make three large crockpots full. We love it! It is so easy to make, and incredibly delicious, with a creamy smooth texture and rich flavor. No, it isn't health food, but hey, it's the holidays!

Cheesy Chicken and Wild Rice Soup
Creamy, cheesy and mmm mmm good! 
Serves 6

1 qt. half and half
2 cans cream of mushroom soup
1 onion, diced
2 c. cooked chicken breast
3 c. cooked wild rice
2 c. shredded carrots
1 c. sliced fresh mushrooms
1.5 lb. Velveeta cheese, cubed

Mix ingredients together and put in crockpot. Cook on low heat for 3.5 - 4 hours.


Reduced fat variation: Use 2% milk instead of half and half, reduced fat cream of mushroom soup, and reduced fat Velveeta cheese.