Sorry so late…but here are 7 stellar Mardi Gras recipes so even if you are not in the Big Easy today…you can eat like you are.
Smoked Duck & Andouille Gumbo
Servings: Serves a crowd
2 smoked Long Island ducklings
1 pound andouille
2 cups roux
2 cups chopped onion
2 cups chopped celery
2 cups chopped bell peppers
¼ cup minced garlic
1 quart Chicken Stock
2 quarts Duck Stock
Seasoning salt, to taste
Hot sauce, to taste
1 cup green onions
½ cup parsley
Debone smoked ducks, discard the skin, and place duck carcass in 2 gallons of water along with
onion and celery trimmings. Cook for 1 hour to make duck stock. Strain and set aside stock. Heat
roux in black iron pot and add onions, celery, peppers, and garlic until wilted, being careful not
to burn the roux. Slowly add chicken and duck stock until you get the right consistency. Bring to
a boil and simmer for at least two hours, stirring often. Chop the duck and andouille and add to
stock with seasoning salt and hot sauce. Simmer for a half hour until duck pieces are tender. Add
green onions. Serve over steamed rice with parsley garnish
Louisiana Seafood Mixed Grill
Chef Tory McPhail
Grilled Black Drum, Wild Shrimp and Blue Crab over Sliced Creole Tomatoes, Basil and Grilled
Makes 8 servings
1 pound Black Drum fillets
1/3 pound, 10/12 count White Shrimp – head on, or 4 whole shrimp
½ pound Jumbo Lump Blue Crab, picked over for shells and cartilage
1 ½ teaspoons Creole Seasoning
Salt and White Pepper, to taste
1 teaspoon Vegetable oil
3 ounces Butter
1 Shallot, peeled and brunoise
4 ears Sweet Corn (you may use three ears and supplement with baby corn if available)
2 ounces Jack Daniels
2 ounces Cream
1 teaspoon fresh Thyme, picked from stem
Salt and White Pepper to taste
2 large ripe Creole or Heirloom Tomatoes, sliced thinly (you may choose to peel the tomatoes
ahead of time)
Salt and freshly ground black pepper to taste
1 ounce Basil leaves, chiffonade
1 ounce Basil Oil
¼ ounce Chili Oil
¼ ounce Herbs or Micro Sprouts, as garnish
Preheat a gas grill, charcoal grill or grill pan to medium heat.
Method for the corn:
Remove the husk and silk from the ears of corn and lightly season with salt and white pepper.
Place on the grill and cook on all sides for 5 minutes or until the corn is cooked with a light
golden brown color. Remove from the grill and place into a medium salad bowl. When the corn
is cool enough to handle, cut the kernels from the cob using a serrated knife. Using the back of
the knife, scrape the corn milk from the cobs into the bowl with the kernels and set to the side.
Discard the cobs.
Place a medium sauté pan on the stove over medium high heat for 3 minutes. Add one of the
three ounces of butter to the pan and swirl. Add the shallots and continue to swirl for 30 seconds.
Add the corn and corn milk and season with salt and white pepper. Cook for 1 minute. Remove
the pan from the heat, deglaze with Jack Daniels, return to the heat and flambé. When flames
subside, add the cream and reduce to sauce consistency. Fold in the jumbo lump blue crab, add
the thyme and cook for 1 more minute. Swirl in the last 2 ounces of butter, check the seasoning
and set aside to keep warm.
Method for the Tomatoes:
Choose two ripe Creole or heirloom tomatoes for this dish. You can remove the skin if you
choose but it’s not necessary. Slice each tomato into 6 even slices, discarding the core and the
ends, and shingle them out onto a cookie sheet. Season both sides of the tomato with salt, pepper,
and fresh lemon juice. Chiffonade the basil leaves and sprinkle across the top of the tomatoes.
Method for the Seafood:
Portion the drum into 4 equal pieces, ensuring there is no skin, scales, or bones on the fillets.
Season on both sides and reserve. Remove the shells from the shrimp, leaving the heads and tails
on but exposing the meat in the middle. Using a sharp paring knife, devein and rinse the body of
all impurities, then season and set to the side.
Place the drum and the shrimp on the grill and cook for 2 ½ to 3 minutes on each side or until
just cooked. Take extra care to never overcook the seafood.
To finish the dish:
Spread out 4 hot entrée plates that have been pre warmed in an oven. To each plate, fan out 3
slices of tomato. Place one piece of drum on top of that. Add one shrimp to the top of the drum.
Remove the large pieces of jumbo lump crab from the pan and place it over the top of the shrimp.
Spoon the remainder of the sauce over the shrimp and around the outside of the plate. Drizzle on
the basil and hot chili oil and garnish the plates with the picked fresh herbs or micro sprouts.
LOUISIANA SEAFOOD GUMBO
Compliments of Chef Patrick Mould
1/4 cup oil
1/3 cup flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons minced garlic
One 14-ounce can diced tomato
1 teaspoon Cajun seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
4 cups water
3 cups chicken broth
2 bay leaves
1/2 teaspoon hot sauce
1/2 pound peeled shrimp
1/2 pound white crabmeat
12 shucked oysters
1/4 cup chopped green onions
1/4 cup minced parsley
1. In a medium size stockpot, heat oil, add flour and cook until dark roux forms. Add half of
onion, celery and bell pepper, cook for 5 minutes. Stir in garlic garlic, continue to cook for 5
2. Stir in diced tomato, Cajun seasoning, onion powder, garlic powder, dried thyme and simmer
for 10 minutes.
3. Stir in water, chicken broth, bay leaves and hot sauce, bring to boil, lower fire to medium and
simmer for 45 minutes.
4. Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5
5. Stir in green onions and parsley.
6. Serve with steamed rice.
Yields 4-6 servings.
DUCK, FRESH SAUSAGE & MIRILTON GUMBO
Compliments of Chef Patrick Mould
This is a hunter’s dream; if you don’t have a hunter in the family, a domestic duck works fine.
The mirliton, which are also referred to as vegetable pears or chayote squash, make a nice
addition to the gumbo, whose flavor they take on.
One 5 to 6 lb. domestic duckling*, cut up 8 ways
2 tablespoons Worcestershire sauce
4 teaspoons Tony Chachere’s Creole Seasoning
1one-half teaspoon hot sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 quarts of chicken broth*
1 cup chopped onion
one-half cup chopped celery
one-half cup chopped bell pepper
one-half cup Savoies Dark Roux
3 bay leaves
1 pound raw pork sausage
2 large mirlitons, peeled & cut into medium cubes
one quarter teaspoon salt
one quarter cup sliced green onions
8 cups cooked Toro Rice
1. Season duckling with Worcestershire sauce, 3 teaspoons of Creole seasoning, 1 teaspoon hot
sauce, granulated garlic and granulated onion. Marinate overnight in refrigerator.
2. Place duck on baking pan and roast in a 400 F. oven for 45 minutes. Remove duck from pan
and discard fat.
3. In a large saucepot combine chicken broth, half of onion, celery and bell pepper, roux,
remaining hot sauce, bay leaf, unsliced fresh sausage and roasted duckling. Bring to boil, lower
fire, cover pot and simmer for 30 minutes*.
4. Remove cooked sausage, cool and cut into slices. Set aside. Add remaining onion, celery, bell
pepper and garlic. Cover and simmer for an additional 30 minutes.
5. Add sausage, mirliton and salt. Continue to simmer uncovered for 15 minutes. Cover and cook
for 15 more minutes. Stir in green onions and serve over rice.
Yields 6-8 servings.
* If you are using wild ducks, cook the ducks longer to tenderize, the length of time will depend
upon the toughness of the ducks. You will also have to increase the chicken broth by 1/2 quart.
Crabmeat Stuffed Artichoke Bottoms
1. Issue date: January, 2010
Servings: Makes approximately 24
1 bunch of green onions, chopped
1/3 bunch or parsley, chopped
4 cloves of garlic, chopped
1 pound of crabmeat
1 teaspoon of salt
1/4 teaspoon of black pepper
1/8 teaspoon cayenne
6 tablespoons of imported Parmesan cheese
4 tablespoons of unseasoned breadcrumbs
6 tablespoons of extra virgin olive oil
4 cans (13.75 ounces) of artichoke bottoms
Cajun Seafood Gumbo
Servings: Serves 10 to 12
6 cups cooked Mahatma or WaterMaid white rice
2 tablespoons flour
3 tablespoons shortening
1 cup diced celery
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
½ can tomato paste
1 quart water
2 quarts chicken broth
1 can clam chowder
1 bay leaf
1 teaspoon thyme
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 pound link sausage, sliced
1 package frozen perch fillets, cut in squares
1 package frozen okra (1-1/2 cups)
1 pound shrimp, cooked
2 sprigs parsley (optional)
1 teaspoon gumbo filé
Make roux by browning flour in melted shortening; add celery and onions and cook slowly
until clear. Add other ingredients with exception of shrimp, filé and parsley. Simmer for
at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving, add filé
and parsley. Serve over hot, cooked Mahatma or WaterMaid rice.
Issue date: October, 2002
Courtesy of Broussard’s Restaurant
Published in Louisiana Cookin’, October 2002
Servings: Serves 6
½ cup olive oil
½ pound chopped carrots
½ pound chopped celery
½ pound chopped fennel
½ pound chopped onions
½ pound chopped green bell peppers
1 tablespoon minced fresh garlic
¼ cup chopped shallots
½ cup brandy
1 cup white wine
½ cup tomato paste
1 gallon shrimp or fish stock, preferably lukewarm
2 cups chopped tomatoes (canned or peeled fresh), crushed and drained
½ teaspoon saffron steeped in ¼ cup herbsaint
3 bay leaves
Salt and white pepper to taste
1 pound shrimp, peeled and deveined
1 cup oysters, drained
½ pound jumbo lump crabmeat, picked over to remove shell and cartilage
½ pound crawfish tails
½ pound firm white fish, cut into 1-inch cubes
½ pound scallops
Heat the oil in a large stock pot over medium-low heat. Add the carrots, celery and fennel and
sauté until the celery is fairly soft and the carrots are about half cooked. Add the onions, bell
peppers, garlic and shallots, and cook until the vegetables are thoroughly heated. Add the brandy
and flame, then add the wine to extinguish the fire. Stir in the tomato paste and cook, stirring
frequently, for 10 minutes. Add the stock, tomatoes, saffron, bay leaves, salt and white pepper.
Bring to a full boil, then add the remaining ingredients. Bring to a simmer, adjusting the heat as
necessary to keep the soup from returning to a rapid boil, and cook just until the seafood is
cooked but not overdone, about 5 minutes.