Cajun | James & Everett

Creole Mustard Dipping Sauce

Christoph — Wed, 10 Dec 2014 16:59:10 +0000

Photo credit: LouLou Sucre

Sharp and tangy sauce with a nice kick. Perfect dipping sauce for fried foods and shrimp.

Creole Mustard Sauce

Sharp and tangy sauce with a nice kick. Perfect dipping sauce for fried foods and shrimp.

Course Appetizer, Sauce

Cuisine Cajun

Prep Time 15

Total Time 15

Servings 24

Ingredients

2 cups mayonnaise
1 stalk celery finely diced
1 roasted red pepper diced
1/2 cup Italian parsley chopped
1/2 cup scallion thinly sliced
4 Tablespoons stone-ground mustard
2 Tablespoons sherry vinegar
2 Tablespoons paprika
1 Tablespoon dry mustard
1 Tablespoon horseradish
1 - 2 teaspoons hot sauce to taste

Instructions

In a medium mixing bowl mix together all ingredients.
Store unused sauce in a sealed container in the fridge.

Serve

Great as a dipping sauce for onion rings, fries, fried pickles, fried green tomatoes, and shrimp. Also delicious as a burger or sandwich spread.

Notes

Photo credit: LouLou Sucre

The post Creole Mustard Dipping Sauce first appeared on James & Everett.

Squash Fritter Po’ boy

Christoph — Mon, 20 Aug 2012 14:30:52 +0000

With August being National Sandwich month, I have been a bit obsessed with celebrating this marvelous invention, and have been enjoying experimenting with some variations of my own. Then the other day I overheard someone talking about a soft-shell crab po’ boy. As I wiped the drool off my chin, I started thinking about making such a delight. Since the crabs are a bit hard to come by here in the mile high city, my imagination began working overtime. We don’t have seafood, but what we do have right now, is an over abundance of zucchini, so why not make a sandwich with squash, that would hope to satisfy my po’ boy craving. Well I have to say the results were pretty spectacular, and this one is a definite “must do again”.

Squash Fritter Po’ boy Sandwich

A New Orleans inspired sandwich, using seasoned squash fritters.

Course Main Course, Sandwiches

Cuisine Southern

Prep Time 15

Cook Time 20

Total Time 35

Servings 4

Author Christoph

Ingredients

3 medium-sized yellow or green squash grated
½ yellow onion grated
1 tablespoon salt
2 green onions finely sliced
¼ cup flour
1½ teaspoon Old Bay seasoning
1 teaspoon Cajun spice
1 egg slightly beaten
Hoagie style roll or French bread
pickle
tomato
lettuce
mayonnaise
Creole mustard

Instructions

Begin by grating the squash and onion into a large bowl. Add salt and mix well. Place grated squash and onions in a colander or strainer and allow to drain for 30 minutes (the salt will help to pull the liquid out). Squeeze out all remaining liquid using a potato ricer or by squeezing with paper towels.
Add the green onion, flour, and spices to the squash and mix well to coat. Add the egg and mix well to combine. The mixture should be somewhat thick.
Heat ½” of vegetable oil in a large skillet until shimmering.
Carefully spoon batter into the hot oil.
Using the back of the spoon slightly flatten the batter to make a “patty”. Fry until the edges are slightly golden, then carefully turn and cook until browned.
When golden brown, place on a wire rack over newspaper or a brown bag to drain.
To complete the sandwich, carefully split open the Hoagie (the traditional sandwich is served on a hinged roll) and spread a generous amount of mayonnaise on the bottom side of the roll. Add the pickle, lettuce, and tomato. Place the fritters in the sandwich and top with several dollops of creole mustard.
Enjoy!

Notes

Traditional Po’boy sandwiches are made with shrimp or soft shell crab. This vegetarian version is very tasty and will really hit the spot!

Creole Mustard recipe.

The post Squash Fritter Po’ boy first appeared on James & Everett.

Grilled Sausage and Dirty Rice

Christoph — Wed, 22 Feb 2012 15:30:10 +0000

In honor of Mardi Gras, last night I felt we should have something that was indicative of the Vieux Carré. So I threw together this quick and delicious dish of grilled sausages with dirty rice. It also gave me an excuse to fire up the grill, and enjoy and icy cold Abita.

Dirty Rice & Grilled Sausage

Dirty rice is a traditional Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper.

Course Main Course

Cuisine Cajun

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 8

Ingredients

2 tablespoons canola oil
4 ounces ground pork
1/2 cup chicken livers finely diced (optional)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 1/2 cups chicken broth
1 small onion finely chopped
2 celery stalks finely chopped
2 garlic cloves minced
1 jalapeño pepper stemmed, seeded, and finely chopped
1 tablespoon dried oregano
3 cups cooked rice
1/2 bunch scallions white and green parts, chopped
2 tablespoons chopped parsley
1 lb kielbasa or smoked sausage

Instructions

Heat the oil in a large skillet over high heat.
When the oil is hot, add the pork and chicken livers. Cook stirring often, until browned.
Add salt, black pepper, and chili powder and stir often, but not constantly: You want the meat to stick to the pan and get crusty.
Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again.
Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan.
Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley.
Stir until the liquid is absorbed and the rice is heated through.
Heat grill on high, brushing to clean.
Reduce heat to medium and grill sausage until some marks are formed.

Notes

Chicken livers are optional however they really give the dish the deep flavor and color needed.

The post Grilled Sausage and Dirty Rice first appeared on James & Everett.