Laissez les bon temps rouler!
Fatten up your regular old Tuesday routine this Mardi Gras, March 4th.
Set a table with rich purples, golds and greens.
Throw some Mardi Gras beads in a glass vase or bowl. (I can always find a fine selection of broken beads in my kid’s toy chest!) Fold your napkins into this fleur-de-lis shape. Light candles and don some gold, green and purple lone Ranger masks! Voila!
Now for the Gras to your Mardi! Here is our menu fit for a King!
Thank you to Este for providing these delicious recipes!
Shrimp & Sausage Jambalaya
2 TBSP vegetable oil 2 cups chicken stock
1 large onion, chopped ½ tsp of hot sauce
3 cloves garlic, finely chopped ¼ tsp pepper
1 red sweet pepper, diced 1 tsp dried oregano
2 stalks of celery, sliced pinch of cayenne
1 LB Andouille or Hot Italian sausage, sliced ¼ pound peeled and cleaned shrimp
1 ½ cups of long grain rice 2 green onions chopped
½ cup tomato juice lemon slices for garnish
- Heat 1 tbsp of oil in large, flat oven proof casserole dish that can be used on th for 5 minutes
- Add peppers & celery, cooking a few minutes more. Transfer to a bowl, & Set aside.
- Heat remaining oil, & cook the sausage on medium high heat, browning on all sides.
- Return the veggies to the pan.
- Stir in tomatoes & rice, cook for 3 minutes
- In a bowl, combine the tomato juice, stock, hot sauce & seasonings, and stir into the rice mixture.
- Bring to a boil. Reduce heat, cover and bake in a preheated 350 degree oven for 20 minutes – until the liquid is absorbed & rice is tender. Add the shrimp to the casserole, and bake for 5 minutes longer.
- Garnish with chopped green onions & a squeeze of fresh lemon juice.
- Serve with Cajun Hot Sauce (I like Smack Your Mama!)
2 Tubes Refrigerated Crescent Rolls
4 oz cream cheese
½ cup brown sugar
½ teaspoon cinnamon
1 & ½ cup powdered sugar
4 Tbs Milk
1 Teaspoon Vanilla Extract
- Preheat oven to 350 F. Butter a baking pan.
- Blend cream cheese, brown sugar & cinnamon
- Unroll crescent roll dough & separate into triangles. Position triangles next to each other with the points toward the center, overlapping the long sides about ¼ forming a large round. Where the pieces overlap, press the seams together only center of each seam, leaving either ends of the seams unsealed so you can fold them up over the filling.
- Spread the filling around in a ring covering the center sealed seam of each triangle.
- Place a small plastic baby or dried bean somewhere in the filling. (The person who gets this piece will have good luck for the year.)
- Fold the short side of each triangle toward the center just to the edge of the filling to cover. Then pull the point end of the triangles toward the outer rim of the pan to fully enclose the filling, tucking under the points. Lightly press the seams.
- Bake 20 to 25 minutes until golden brown. Let cool to room temperature.
- Whisk together the confectioners’ sugar, milk or cream & vanilla until smooth. The consistency should be fairly thick, but still thin enough to slowly drip down the sides. Add more milk as necessary.
- Divide icing evenly in 3 bowls. Add 2 drops each of red and blue food coloring to the first bowl to make purple. Use 2 drops each of yellow & green in the remaining 2 bowls. Scrape each individual bowl into its own ziplock bag. Squeeze out all the air and seal. Snip off one corner of the bag and use as a pastry bag to pipe wide stripes of icing on the King Cake. The icing should firm up a bit in about an hour.
- Spoon the icing in a ring over the top of the King Cake and allow it to slowly drip down the sides.