Mardi Gras Meal

It’s the eve of Mardi Gras and Susan Ritts is helping us celebrate with a meal that will get you ready for the party!

Check out Susan’s Instagram page where she’s celebrating today’s visit with us in the studio with a fun giveaway! Enter to win some of her crazy good dressing and her cookbook.

Follow Susan on Instagram here.

Recipes:

Lightened up Shrimp Po’ Boy
SERVES 6

Ingredients:

2 pounds uncooked large shrimp, shelled and deveined
1/2 cup chopped cilantro or dill
1/2 cup chopped red onion
Approximately 1/3 cup CGD Seasoned Olive oil or extra virgin olive oil
Juice from 3 limes and 2 tablespoons lime zest
Garlic salt & pepper
1/3 to 1/2 cup light mayonnaise
6 sub rolls (I prefer sub rolls, but top-split rolls can be used. If using do not butter or grill)
Approximately 4 tablespoons butter, for sub rolls

Rinse shrimp and place in large bowl. Add enough CGD Seasoned olive oil to coat shrimp and mix well. Add lime juice and lime zest. Mix well. Let shrimp mixture sit for 1 hour. Heat a large, heavy skillet on high heat for about 3 minutes. Add shrimp in an even layer. Do not overcrowd the skillet as it will prohibit even cooking. Cook shrimp approximately 2-3 minutes and flip each shrimp to cook other side another minute. Remove from pan, add additional shrimp and repeat the process until all shrimp are cooked. DO NOT overcook. Shrimp will continue cooking when removed from heat. NOTE: Add additional CGD or plain olive oil directly to skillet if needed.

Cool shrimp to room temperature. In large bowl, combine cooked shrimp, chopped onion, cilantro and 1/3 cup mayonnaise and mix well. Add additional mayonnaise if desired. Salt and pepper to taste and set aside. When ready to serve, heat a heavy pan (cast iron grill pan works best, but any pan – or grill will work) until slightly smoking. Brush both cut sides of sub rolls with melted butter and place, buttered side down, on pan. Grill for 3-5 minutes, or until rolls are toasted brown. Removed from heat, spoon shrimp mixture into toasted rolls and serve! Really good…..think I will make some for dinner tonight.

 

Jambalaya
SERVES 6

2 tablespoons cooking oil, divided
2 tablespoons Cajun seasoning – or more to taste
3-4 andouille sausages, sliced into rounds
1 pound (500 g) boneless skinless chicken thighs, cut into 1 inch pieces
1 onion diced
1 green pepper, diced
1 red pepper, diced
2 celery ribs, chopped (optional)
3 cloves garlic, minced
14 ounce can crushed tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon each dried thyme and dried oregano
1 teaspoon red pepper flakes 1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 1/2 cups uncooked brown rice
3 cups chicken broth
1 pound (500 g) raw large shrimp, peeled and deveined
Sliced green onions for topping

• Heat 1 tablespoon of oil in a large pot over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning. Brown sausage in the hot oil; remove set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside. Sauté the onion and pepper until onion is soft and transparent. Add the garlic and cook another minute or so.
• Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes, hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. the chicken and sausage. Cook for 5 minutes, while stirring occasionally. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked. Stir occasionally. Add the shrimp and stir until combined. Cover and simmer, stirring occasionally, until the shrimp are cooked through. About 5 minutes if shrimp are large. A bit shorter if using medium or small shrimp. Season with a little extra salt and pepper if needed and remove from heat. Taste and adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and enjoy!

 

Cucumber Hurricane

Ingredients:

1 cup Vodka
1/4 cup Midori (Melon Liquor)
7up or Sprite (to top each cocktail)
Juice of 1 large lime
1 cucumber, very thinly sliced, lengthwise
Ice

In a cocktail shaker, add ice, Vodka, Midori and lime juice. Shake well and strain into 4 iced glasses. Top with Sprite. Garnish with cucumber slices and enjoy!!!!