Monday, February 22, 2016

Spicy Shrimp and Okra Jambalaya + Bayou Boogie

Here's another family fave that is perfect for a Sunday brunch or a scrumptious week night supper. It is a very versatile recipe and can be adapted to suit your own taste. Sometimes I add a few links of Andouille sausage for a greater variety of textures and flavors. Out of this world, cher, and so easy for those busy days! Enjoy!

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
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.

Serve with my , Cajun Hush Puppies, (recipe below),  and a big tossed salad. Cest bon, cher!

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
2 eggs
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

Bayou Boogie

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!


Big Dude said...

Looks very good and I enjoyed the music - we missed him during our visit. One of our friends made your bread pudding for our Acadiana themed wine club party recently and I really liked it.

thewiildmagnola said...

Love to dance!!!! Great recipes.

Eddie Bluelights said...

Listening to the music as I type
Rocking left and right to the hype
Swaying and foot tapping to the sound
And got the beat and rhythm found
I thought of the hostess with the mostess
and how her food always engrossed us.
That spicy shrimp brunch looks so delicious
And no doubt it's very nutritious.
I fancy too Spicy Cajun Catfish strips
Mouth watering ~ I've just dribbled from my lips . . . . lol