Thursday, April 9, 2009

New Orleans Food

My family came to visit me last year and it was their first real experience with the great food of New Orleans. We walked around the French Quarter and stopped at a little cafe where my Dad tried out Gumbo. It was a little spicy, but he liked it. I believe my Sister had a turkey sandwich. She is much less adventurous.

Last night, my Dad asked me for some of the recipes, so I am going to post them here and share them with all of you as well.


2 teaspoons olive oil
1 large onion - chopped
4 garlic cloves - chopped
1 bell pepper - seeded and chopped
1 cup rice
2 cups low sodium chicken broth
1 can Mexican style stewed tomatoes
2 bay leaves
1/2 pound boneless, skinless chicken breast - diced
1/4 teaspoon dried thyme
1/2 pound medium shrimp - peeled & deveined

Heat dutch oven over medium heat and add oil. Saute onion and garlic for 5 minutes. Add bell peppers and rice and saute until lightly browned, about 3-4 minutes. Add broth, tomatoes and bay leaves and bring to a boil. Reduce heat and simmer, covered, until rice is almost tender, about 35 minutes.

Add chicken and thyme. Cover and simmer for 5 minutes. Add shrimp and simmer, covered, until the shrimp are just opaque, the chicken is cooked through and the rice is tender, about 8-10 minutes. Remove from heat and keep covered to allow the rice to steam for 10 minutes. Remove bay leaves and fluff mixture with fork.

Fried Shrimp Poboys

2 pounds large, fresh shrimp - peeled and deveined
1 cup AP flour
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of sugar
1/4 teaspoon garlic powder
1 loaf French Bread
mayonnaise, lettuce, sliced tomato, pickles
vegetable oil

Cover the bottom of a large frying pan with about an inch of vegetable oil. Heat over medium heat for 15 minutes. Also, preheat oven to 300 degrees.

Meanwhile, beat egg. Mix with flour, salt, pepper, sugar and garlic powder. Mix in just enough cold water to make a mixture like pancake batter.

Peel and devein shrimp. Place in colander and run cold water over. Drain, then pour cold milk over them. Let drain. Dump shrimp into batter. When oil is warmed, use a fork to remove the shrimp from the batter and place into the hot oil. Cook about 4 minutes, then flip and cook for another 4 minutes.

While the shrimp are cooking, cut french bread in half and toast in the oven. Watch carefully - you only want to toast the bread so it has a little crunch. This takes about 5-10 minutes.

Drain the cooked shrimp on a paper towel and 'dress' your bread with mayonnaise, lettuce, tomatoes and pickles (or any combo that you like). Add cooked shrimp and enjoy!

Coming soon: Gumbo and New Orleans Bananas


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