Featured Recipes from A Taste of New OrleansFeatured Recipes from A Taste of New OrleansAndouille Stuffed Mirliton

Dirty Mudbugs

Strawberry Romanoff and SablesRed Fire Grille Hurricane

NOLA Shrimp

PreJean’s Famous Crawfi sh Enchiladas

Executive Chef Christian Mailloux - Red Fire Grille

Chef Simon Webster - Sabor a Pasion Estate & Vineyard

Chef Jackson YorkLakeview Methodist Conference Center

Chef Carmen Santone - Switch Brick Oven Pizza and Wine Bar

Michele Merryman - Cooking Instructor/Private Caterer

Ingredients:• 2 Chayote Squash (also known as Alligator Squash) • 2 T. unsalted butter• 1 T. fresh chopped garlic • 1/2 lb. andouille sausage, skin removed, chopped small • 1 small onion, chopped small• 1 rib celery, chopped small• 1/2 tsp. dried thyme• 1/2 tsp. dried oregano• 2 T. mild hot sauce (If us-ing hot, use 1 T.)• salt & pepper to taste• 1 lemon, zest & juice• 1 fresh bolillo processed into crumbs (or 1 C. Panko) • 1/4 C. grated parmesan Optional: green onions and Italian parsley, chopped

Ingredients:• 2 tablespoons vegetable oil• 1/2 pound ground pork• 1/2 pound chicken livers, puréed• 1 1/2 cups chicken broth, divided• 1/2 cup chopped onion• 1/2 cup chopped greenbell pepper• 1/2 cup chopped celery• 3 cloves garlic, minced• 1 teaspoon salt• 1/2 teaspoon ground black pepper• 1/4 teaspoon cayenne pepper• 6 cups cooked long-grain rice• 1 can (eight ounce) chopped tomatoes, drained

Ingredients:• 2 pounds 21-25 count shrimp• 3 cucumbers• 1 tablespoon grapeseed oil (canola substitute)For Blackening Rub:• 1 Cup Paprika• 1 teaspoon garlic powder• 1 teaspoon onion powder• ½ teaspoon ground cay-enne pepper• 2 teaspoons freshly ground black pepper• ½ teaspoon dried leaf thyme• ½ teaspoon oregano• ½ teaspoon turmericFor Remoulade:• 1 cup mayonnaise• 2 tablespoons Dijon or Creole mustard

Ingredients:• 1/2 cup butter• 1 cup diced onions• 1/2 cup diced bell pepper• 1/4 canned Rotel tomatoes• 1 teaspoon cayenne pepper• 1/2 teaspoon black pepper• 1 teaspoons salt• 2 Tablespoons granulated garlic•1 teaspoon chili-powder•1 pound crawfi sh tails • 3 cups heavy cream• 2 Tablespoon Blonde Roux • 8 ounces Velveeta cheese, shredded• 20 6 inch fl our tortillas• 8 Ounces Cheddar cheese, shreddedSauce Ingredients:• 1/2 cup plus 2 tbls butter• 1 1/4 cups fi nely diced onion• 3/4 cup fi nely diced bell pepper• 1 cup undrained Rotel tomatoes• 1/2 teaspoon cayenne pepper• 1/2 teaspoon black pepper • 2 tablespoons granulated garlic• 1/2 teaspoon chili powder

Directions:• Place the squash in a pot with enough cold water to cover, bring to a steady simmer and cook for 90 minutes. Drain water and allow squash to cool. Cut the squash in half length-wise, remove and discard the seed. Carefully scoop out the fl esh to create the shell for the stuffi ng. Rough chop the fl esh and set aside.• In a large skillet, melt the butter, add the garlic and sausage and cook until fragrant. Add the onions, celery, thyme, oregano, hot sauce, reserved chopped squash and simmer until tender. Season with salt and pepper.• Remove from heat and add the lemon zest, lemon juice, parmesan cheese and bread crumbs. (Optional: add fresh chopped parsley and green onions)• Use a scoop to fi ll the squash shells with the stuffi ng. Place on a baking sheet. Bake in a 425° oven until lightly golden brown and serve hot.**Note: This recipe can be made several days in advance or frozen for future use. In place of andouille, use chopped shrimp, crawfi sh tails or any combination of the three.Makes 4 servings

Directions:• In a large Dutch oven, heat oil over medium-high heat.• Add pork, and chicken liver; cook until browned and crisp. • Add 1/2 cup chicken broth, scrape up browned bits from the pan, and cook until liquid evaporates.• Add another 1/2 cup broth, onion, bell pepper, and celery, and cook until vegetables are softened.• Add garlic, and cook for an additional minute.• Add salt, black pepper, cayenne, cooked rice, tomatoes, crawfi sh and remaining 1/2 cup broth. Stir to combine well and cook over low heat until all ingredients are warmed through.• Garnish with green onion and parsley, if desired.

Romanoff Ingredients:• 2 cups Sour cream• 1 cup Brown sugar(+or -) for the sweetness• 1 tbsp. gr. Cinnamon• 1 tsp. nutmeg• 1 shot Grand Marnier• ½ shot brandy

Sables Ingredients:• 2 ½ sticks (10 oz ) salted butter room temp• 1 1/3 c sugar• 2 lg egg whites• 2 c + 2 tbsp fl our

Romanoff Ingredients:• 2 cups Sour cream• 1 cup Brown sugar(+or -) for the sweetness• 1 tbsp. gr. Cinnamon• 1 tsp. nutmeg• 1 shot Grand Marnier• ½ shot brandy

Sables Ingredients:• 2 ½ sticks (10 oz ) salted butter room temp• 1 1/3 c sugar• 2 lg egg whites• 2 c + 2 tbsp fl our

Romanoff Directions:• Mix well and serve over fresh strawber-ries or a great fruit dip for a fruit display. **Also use these in crepes, dust with pow-der sugar. garnish with mint leaves.

Sables Directions:• Cream the butter, add sugar and mix until both are creamy• Whip the egg white to break-up the strands add to sugar mixture• Add the fl our, blend until all is mixed.• Divide the dough in ½‘s and wrap in plastic wrap in shape of logs.• Refrigerate 2 or more hrs.• Cut ¼ inch thick place on cookie sheet pan and bake 350 degrees 15-17 min cool on cookie sheet• Transfer to wire racks to cool completely **When cool you can leave plain and enjoy or dip ½ chocolate and enjoy even more!

Directions:• Tiger stripe cucumber and slice into ¼” to ½” disks. • Place 7-8 cucumbers on plate, topping each with dol-lop of remoulade.• Combine blackening dry rub and set aside. Place shal-lot and garlic in food proces-

Directions:• In a skillet over high heat melt butter. Add onions and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well.• Add crawfi sh and simmer 3 min-utes. Add cream and roux. Stir con-tinuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely.• Preheat oven to 400 degree. • Fill crawfi sh mixture into tortillas and roll. Place in a greased baking pan and top with Cheddar cheese. Bake 7 minutes or until golden brown.

Ingredients Continued:1 tablespoon chopped parsley1 small shallot2 cloves garlic1 tablespoon white vinegar1 teaspoon lemon juice1 teaspoon hot sauce2 teaspoons paprika¼ teaspoon cayenne pepper¼ teaspoon garlic powderSalt, if any, to taste

Sauce Ingredients:• 5 cups crawfi sh tails, cooked• 1 quart heavy cream • 1/2 cup very concentrated Basic Chicken Stock• 1/2 cup Blonde Roux• 1 pound Velveeta cheese, cut into small cubes• 1 1/2 teaspoons salt

sor and pulse until minced. Pull all ingredients together and whisk.• Place grapeseed oil and 1 Tablespoon blackening rub into small bowl and whisk. Place 7-8 shrimp in blacken-ing oil.• Heat skillet over high heat until blazing hot.• Place shrimp in skillet and cook for no more than 90 seconds. Turn shrimp and turn heat off, allowing shrimp to fi nish for 30 to 60 seconds.• Place shrimp atop each cucumber wedge and serve.

Ingredients Continued:• 1 pound crawfi sh tailmeat, cooked (available at Brookshire’s)Garnish: green onions & parsley

Sauce Directions:• Heat butter on high heat until almost melted. Add onion and bell pepper and sauté until onions begin to brown and moisture is gone.• Add undrained Rotel tomatoes to deglaze pan, stir well and bring to simmer. Add cayenne, black pepper, granulated garlic, chili powder, and crawfi sh tails and stir well. Bring to a hot simmer. Allow mixture to brown a little on the bottom of the pot by not stirring too much. Add cream to deglaze pan, stirring well. Bring to simmer. Reduce heat to a medium simmer: stirring occasionally.• Add stock and simmer 10 minutes, stirring occasionally. Thicken sauce as desired with roux. (You may or may not use all the roux to reach desired texture.) Allow for some thickening to occur when cheese is added. Simmer over medium heat. Add cheese and salt, a little at a time, stirring until completely blended.

Hurricane Ingredients:• 1 1/2 oz. spiced dark rum • 1 1/2 oz. white rum• 1 oz. passion fruit syrup• 1 T. fresh lime juice• dash of grenadine

Hurricane Directions:• Mix rums, syrup and lime juice over cracked ice in a cocktail shaker.• Strain into a chilledcocktail glass.• Add a dash of grenadine for a layered effect.

Makes one serving.

Grenadine Ingredients:• 1 C. Pomegranate juice• 1/4 C. sugar• Lemon juice

Grenadine Directions:• Mix pomegranate juice and sugar in a shallow skillet. • Bring to a boil.• Boil for 5 minutes.• Cool.• Add a splash of fresh lemon juice.• Store in a clean bottle.