Monday, February 20, 2012

Fat Tuesday Recipes

All In Cajun Jambalaya

There’s something about the French Quarter that draws me in. I love the smell of the ocean and the breeze that blows at the waters edge. There is so much history in this city. And it speaks to me every time I go. I love New Orleans and it’s people… and the food…well, there’s just nothing like it. So in honor or Fat Tuesday, I’m pimping CG out in style with my favorite Cajun dish and Mardi Gras cake. This is the best Jambalaya evah…F'true…HONEST!

2 tablespoon extra virgin olive oil
1/2 pound andouille sausages or your favorite link style sausage, cut into ¼ inch coins
½ pound boneless ham, cubed bite size
1 large onion, diced large
3 ribs celery, diced
3 carrots, diced
1 green bell pepper, diced large
1 red bell pepper, diced large
6 cloves garlic, minced
1 1/2 cups long-grain rice
5 to 6 cups canned chicken broth
1 large can diced tomatoes (do not drain)
1 tablespoon Cajun seasoning
1/4 teaspoon cayenne pepper
2 bay leaves
1 teaspoons salt
½ teaspoon black pepper
1 pound boneless, skinless chicken breasts and thighs, cubed or 1 pound of chicken pieces.
1 pound large gulf shrimp, deveined and peeled

Heat oil in large saucepan over medium heat. Add sausages and ham and cook until lightly browned, about 5 to 6 minutes. Remove meat and set aside while you cook the vegetables.

Add onion, celery, carrots, bell pepper and garlic to saucepan. Cook on medium heat until vegetables are al dente, about 3 minutes. Add rice, broth, tomatoes, sausage, ham, Cajun seasoning, cayenne, bay leaves, salt, pepper and chicken. Stir well and bring to a boil. Reduce heat to medium low. Cover and simmer 35 to 45 minutes stirring occasionally to prevent sticking. Cooking time will depend on the type of chicken you are cooking. Chicken should be cooked until done and not pink. When chicken is done, add the shrimp and cook for about 5 minutes or until white shrimp are pink in color. Continue to stir the pot until done.

Garnish with scallions and serve hot with rustic crusty bread, hot sauce.

I got this recipe from Rhodes frozen bread. I tweeked it a bit and it's fabulous! Happy Mardi Gras!

Lemon cream King Cake
12 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls, or l Loaf Rhodes™ White Bread dough, thawed to room temperature
8 oz  cream cheese, softened
1 cup powdered sugar
1 1/2 teaspoons lemon extract
the zest from one lemon
1 egg, beaten


3 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk or half & half

purple, green and gold sugar or sprinkles

Spray counter lightly with non-stick cooking spray. Roll combined rolls or loaf into a 10x18-inch rectangle. Cover with plastic wrap and let rest. In a bowl, combine the cheese and powdered sugar. Add the lemon extract and zest and mix well. Remove wrap from dough and spread filling over all but 1/2-inch along all edges. Brush one long edge with egg. Roll up lengthwise starting with the long edge that has not been brushed with egg. Pinch seam to seal. Form into a ring and pinch ends together to seal. Place on large sprayed baking sheet and cover with sprayed plastic wrap. Let rise 45-60 minutes. Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 15 minutes, if necessary, to prevent over-browning. Cool completely and cut a slit into the bottom of cake with a knife and hide token inside.

Add all glaze ingredients to a bowl and stir well. Ice with glaze. Decorate with sugar, sprinkles or color icing with gold, purple and green and glaze cake.

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