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 substituted)
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!