How to Celebrate Mardi Gras at Home

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Mardi Gras Tuesday, February 21, 2012

You don’t have to be in New Orleans to celebrate Fat Tuesday. You can create and celebrate Mardi Gras in your home with great food, great drinks and family and friends. You have the theme and now all you need is the menu, some great cocktails, decorations, friends and family; now you got a party happening.

Set your dinner table with fresh flowers and some colorful beads and a decorative mask at each place setting, something your guests can take away as a reminder of the wonderful time they had. Dont's forget the music, something  jazzy and bluesey with an upbeat.  

This recipe is a take off on Jambalaya, usually made with seafood.The shrimp cocktail and beef Jambalaya; a little bit  of surf and turf.  French bread is usually served with these type of dishes as well as white rice. The coldness of the dessert will cool the heat of yourpalette and chocolate always pair well with beef. For your spirits (cocktails) begin with the famous Hurricane  retire your guests with some good bourbon.

Setting the table and prepping the menu should not take more than 30 to 40 minutes and can be done the day before. The beef Jambalaya can be prepared according to the recipe, put in the oven for half hour, cooled down and finished the last half hour before dinner service. 

Appetizer: Jumbo Shrimp with Avocado Cocktail Sauce

Ingredients:

• 20 large cooked shrimp, with tails on (at your grocer)
• 1 (12-ounce) jar seafood cocktail sauce 
• 1 avocado, peeled, pitted and cubed 
• 1 teaspoon fresh lemon juice
• 1/4 cup fresh cilantro, chopped 
• 1/2 teaspoon hot pepper sauce 
• 8 lime wedges 

Preparation:

In a food processor puree, until smooth, cocktail sauce, avocado, lemon juice cilantro, and hot pepper sauce.  Pour equal serving of sauce mixture into 4 shrimp cocktail servers

Place 5 large shrimp (tails on) around the rims with tails out.  Place a lime wedge over rim and garnish with cilantro leaf. 

Main Course: Creole Beef and Smoked Sausage Jambalaya

Ingredients:

• 4 tablespoons vegetable oil
• 2 onions coarsely chopped
• 1 green bell green pepper, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 4 stalks celery, coarsely chopped
• 2 pounds andouille smoked sausage, cut 1/4 inch chunks
• 2 pounds boneless stewing beef, 1/2 inch cubes
• 4 tablespoons all purpose flour
• 29 ounces canned tomatoes plus juice
• 10 ounces tomato paste
• 32 ounces Swanson beef broth
• 2 tablespoons Herbs de Province
• 1 teaspoon red pepper flakes
• 6 cups long grain white rice, cooked

Preparation:

1. In a large Dutch oven bring oil to very hot over medium to high heat and saute the onions, peppers, celery, beef cubes and sausage for 10 minutes, stirring often evenly cook the beef.
2. Reduce heat to medium hot and sprinkle and stir in flour, making a roux, continue cooking for 3 minutes.
3. Add tomatoes, tomato paste, beef broth, Herbs de Province and pepper flakes, give this a big stir and to evenly distribute herbs throughout the mixture, Taste and adjust your seasonings.
4. Place Dutch oven, covered, in preheated 350° Fahrenheit oven and cook for 1-1/2 hours or until beef cubes are tender.

Complement: Garlic Basil French bread

Ingredients:

• 1/2 cup butter, melted
• 6 cloves garlic, pressed 
• 1 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 2 loaves French bread

Preparation:

1. Bring butter to hot in small saucepan and saute garlic, basil and parsley flakes for about 4 to 6 minutes, remove from heat and set aside for service...
2. Cut bread slice 3 inch thick horizontally, brush. Cut sides evenly with garlic butter mixture.
3. Place prepared bread on foil lined sheet pan and place under broiler on middle rack of preheated 350° Fahrenheit oven, bake until lightly brown and crisp. Serve immediately.

Dessert: Chocolate Ice Cream with Bourbon Pecan Sauce

Sauce

Ingredients:

• 2 tablespoons unsalted butter
• 1 cup pecan halves
• ½ cup granulated sugar
• 1/4 cup packed, dark brown sugar
• 4 tablespoons bourbon

Preparation:

1. In large saucepan heat butter over medium heat, stir in pecans and saute for about 3 minutes, add sugars and cooked until caramelized.
2. Deglaze pan with bourbon, using wooden spoon to loosen bits from bottom of pan, stirring often until it thickens.
3. Remove from heat and keep warm and fluid. Serve over a rich chocolate ice-cream topped with a cherry