Laissez Les Bons Temps Rouler!
SHRIMP AND SAUSAGE JAMBALAYA
2 tablespoons vegetable oil
1/2 pound andouille or spicy smoked sausage, cut into 1/2-inch slices
1/2 cup sliced celery
1 small onion, chopped
1 clove garlic, minced
1 1/3 cups chicken broth
1 can (8 ounces) whole peeled tomatoes, coarsley chopped, undrained
1 bay leaf
1/4 teaspoon Tabasco brand pepper sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
3/4 cup uncooked rice
1/2 pound shrimp, peeled, deveined and cut in half lengthwise
Celery leaves
In large heavy saucepot or Dutch oven, heat oil over medium-high heat. Add sausage, celery, onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender; stir frequently. Stir in broth, tomatoes, bay leaf, Tabasco sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally.
Stir in rice. Cover; simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf. Garnish with celery leaves.
CAJUN CORN PUDDING
4 cups cut corn
4 eggs
1 tablespoon diced pimiento
2 tablespoons diced bell pepper
Seasoned bread crumbs
1 stick butter
Salt to taste
Dash of cayenne (red) pepper
cutcorn from fresh cob and then scrape and catch "milk" until you have four cups of corn and liquid. Canned cream style or whole kernel corn, or a combination of both, can also be substituted. Beat eggs with a fork and add to corn with the pimiento and bell pepper. Spread 1/3 of this mixture over the bottom of a deep casserole. Sprinkle a layer of bread crumbs over this, and dot with pats of butter. Repeat this procedure twice, but stop before you add the bread crumbs the last time. Slowly pour the "milk" over the dish, then add the rest of bread crumbs and butter; sprinkle with paprika. Bake at 350 degrees until firm, about 30 minutes.
RBON STREET BEIGNET PUFFS
shortening for deep frying;1 cup water;1/2 cup butter;1 cup all-purpose flour;1 tablespoon plus 1-1/2 teaspoons sugar;1/4 teaspoon salt;4 eggs (at room temperature);1-1/2 teaspoons vanilla;Confectioners sugar Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan. Combine water and butter salt. Add to boiling liquid all at once. Stir on medium heat until dough is smooth, glossy and comes away from side of pan. Remove from heat. Stir 2 minutes to cool slightly. Add eggs one at a time. Beat after each addition until well blended. Beat in vanilla. Drop by teaspoonfuls, a few at a time, into shortening heated to 365ºF. Fry 7 or 8 minutes or until evenly brown. Turn as needed for even browning. Remove with slotted metal spoon Drain on paper towels. Roll in confectioners sugar. Serve warm. Makes 2 1/2 dozen.