Spicy Shrimp and Okra Jambalaya
1 lb. large shrimp, peeled and deveined
2 links of Andouille sausage, sliced and browned
1/2 stick of butter
1/2 cups fresh or frozen okra
1 small onion, finely chopped
1 bell pepper, finely chopped
2 stalks celery, finely chopped
2 tsp.'s minced garlic
1 can Rotel diced tomatoes and green chilies, drained
2 Tbs.'s Worcestershire sauce
1 (8 oz.) can tomato sauce
3 cups water
1 tsp. Cajun or Creole seasoning
2 cups raw rice
On medium heat, melt butter in large Dutch oven, and add onion, bell pepper, celery, and garlic, and saute for 5 minutes. Add sausage, okra, and tomatoes, and stir and cook for 5 more minutes. Add shrimp, and creole seasoning, and stir for 5 more minutes. Add tomato sauce, Worcestershire sauce, and water, and bring to a boil. Lower heat, add rice, stir and cover, and simmer for 25 to 30 minutes, stirring occasionally. Allow to sit for 10 minutes before serving.
Cajun Jalapeno Hush Puppies
1 (1/2) cups yellow cornmeal
1/4 cup sugar
1 cup flour
1 tsp. Cajun seasoning
1 tsp. salt
3 tsp.'s baking powder
1 jalapeno pepper, seeded and chopped
1/2 cup milk
Oil for frying
Mix cornmeal, sugar, seasonings, baking powder, and flour in large bowl.
Add the eggs, first, then the milk, and chopped jalapenos and mix well.
With a melon scoop, drop by scoopfuls into hot oil, in a cast iron
skillet. Deep fry until golden brown. Drain on paper towels.
I also like to fry up a big batch of crispy catfish strips, (link below) and serve them with my Creole Tartar Sauce. Enjoy!
Spicy Cajun Catfish Strips
Some call having a king cake party, a Mardi Gras tradition, while others call it an obsession. Here's a little clip of this year's king cake party at Jerry Spanger's place in Breaux Bridge. Crank it up for this one and dance that king cake off, cher! Merci for passing by!