Monday, December 28, 2009

Cajun New Year's Buffet

Here are a few fabulous Cajun recipes that will go great with your New Year's menu. I will be having friends and family over on New Year's Day, for a casual holiday buffet. I plan to serve an array of appetizers such as Spicy Cajun Buffalo Wings, and Crawfish Dip and several seafood favorites, such as Spicy Boiled Shrimp w/ Remoulade Sauce, and Fried Catfish, along with Smothered Creole Cabbage and New Year's Jambalaya. And of course, an assortment of homemade biscuits and muffins, and our first King Cake of the year! Did someone say King Cake? If it's New Years, can Mardi Gras be far behind?! Cest bon, cher! Bon Appetit!

Spicy Boiled Shrimp 

3 lbs. large fresh shrimp, heads removed
1 cup white wine
2 tbs.'s salt
1 tbs. or more Louisiana brand
Crab and Shrimp Boil, Cajun seasoning may be substi
1 tsp. Old Bay seasoning
2 onions, quartered
2 lemons, quartered
4 bay leaves

In a large pot, place the seasonings,wine,onions, lemons, and bay leaves. Add enough water to cover the shrimp + 2 inches and bring to a boil. Boil the seasoned water for 5 minutes. Add the shrimp and continue to boil, about 5 minutes. Remove from heat , cover and allow to steep for 10 to 20 minutes, depending how spicy you like it. Drain and set aside and allow to cool.

 Remoulade Sauce
1 cup mayonaise
1 tsp. yellow mustard + 1 tsp. Creole mustard
2 tsp.'s horseradish
1 tsp. each, minced onion, bell pepper, and celery
1/4 cup green onion tops, chopped fine
1 tbs. white wine vinegar
1 tsp. Cajun seasoning
Few shakes of Tabasco sauce
A little milk for consistency

Combine all ingredients in bowl and blend thoroughly. If too thick, thin with a little milk until desired consistency is reached. Chill sauce for 1 hour before serving with shrimp. Cest bon!

 New Year's Jambalaya

 1 pound andouille (or other smoked sausage),
sliced thin, then cut in half
1 cup cubed ham
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 tbs.'s Creole or Cajun seasoning
2 cups chicken stock or broth
1 cup, uncooked rice
1 cup cooked blackeye peas
1 tsp. yellow mustard
1/4 cup green onion
1/4 cup fresh parsley, chopped
Few shakes Tabasco

Brown the sausage and the ham in large Dutch oven, over medium heat. Drain excess oil, leaving a small amount. Add "the trinity" and Creole seasoning, and cook, stirring, until vegetables are soft. (about 10 minutes) Add the chicken stock, rice, black-eye peas, mustard, and Tabasco, and bring the mixture to a boil. Lower heat, stir and cover, and cook for 20 to 25 minutes until liquid is absorbed. I love to serve this fabulous dish with a big salad and a hot crusty loaf of French bread. And maybe a nice glass of wine, too! 
Bon Appetit!

Happy New Year, Ya'll! Let the good times roll, cher! Cheers!


Nancy said...

My husband has been hungry for Jambalaya, wanting to make it for a while - thanks for the recipe! And the boiled shrimp - wow. We are having a crab feed tomorrow night. The Oregon coast is having a big crab year and prices are great.

John said...

Nice to see you have a street named after you! Love the recipes, I can see that the Cajuns are not starving over the Christmas season.

Kat said...

That's a lot of cookin' girlfriend! I wish I was coming to your house! Your the hostess with the mostess!!
Happy New Year.

Rosaria Williams said...

All set. Menu is fabolous! How can you do all this yourself? I'm still tired from Christmas?

Eddie Bluelights said...

Great to see you are still having a ball in Cajun Country.
Your suggestion on my last roast about me living there is a good one because I would be able to see you, ma cherie!
Have a wonderful New Year and enjoy your Mardi Gras. I remember a guy called Pat Boone singing about that years ago.
And yes, saw John's comment about you having a street named after you - and why not? you are a lovely lady ~ Eddie

Joanna Jenkins said...

You had me at Buffalo Chicken Wings! These sound great! Thanks for the recipe.

Happy New Year

Elizabeth Bradley said...

Love that boiled shrimp. Oh...and the champagne. Happy New Year!

Sniffles and Smiles said...

Oh, I just love Jambalaya!!! And this recipe looks terrific!!! Your family and friends are in for a true treat this New Years!!! Have a fabulous time, cher!!! Love you! Janine XO

Marguerite said...

Nancy- You're so welcome! I hope your hubby makes it! That Oregon crab sounds divine. Have some for me and have a Happy 2010! Thanks for coming by!

John- lol Thanks, and you are right, cher, we definitely are NOT starving! I am starting to burn out on eating, though. Time for salads! Happy New Year!

Kat- Merci, I wish that you were, too. A lot of cooking, for sure, and it's a good thing that I love to cook! Wishing you all of life's best in 2010!

lakeviewer- It's just the Cajun energy! We are born with it and it stays with us, plus I love to cook and entertain, which helps a lot!
Happy 2010!

Eddie- Merci beaucoup for the sweet comment, cher! January 6th is the beginning of the carnival season, ending with Mardi Gras Day, on February 16th. So, yes we're gearing up for a 5 week party! Many blessings to you and yours in 2010!

Jessica | Cajunlicious said...

My husband could eat spicy boiled shrimp everyday. Everything looks amazing!