Posts Tagged ‘Mardi Gras’

Creole Black Beans 'n' Sausage

Creole Black Beans ‘n’ Sausage

2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups each chopped onions, celery and green peppers
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice

In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves.

Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.

Recipe found here: Creole Black Beans ‘n’ Sausage

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Mardi Gras king cake with cream cheese and apple fillings

Servings: 12 to 16

Note: For better flavor, rehydrate the raisins in a small saucepan, covered with spiced rum, over low heat just until plump and tender.

3/4 cup milk, divided

1 package (2½ teaspoons) active dry yeast

2/3 cup sugar, divided

3 eggs, divided

1 cup (2 sticks) butter, divided

3½ cups bread flour, plus more for dusting

1 teaspoon salt, divided

2 large tart apples, such as Granny Smith, peeled, cored, quartered and sliced crosswise into 1/4-inch slices

1 tablespoon dark brown sugar

1/4 teaspoon cinnamon

1/2 cup toasted pecan pieces

1/4 cup raisins, rehydrated

10 ounces (1¼ boxes) cream cheese, divided

1 teaspoon vanilla, divided

3/4 cup powdered sugar, sifted

Purple, green and yellow colored sugars for decorating

1. In a small pan, heat one-half cup plus 2 tablespoons milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon sugar, then set aside until the yeast is activated and the milk is foamy, about 10 minutes.

2. Whisk two of the eggs in the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and one-third cup sugar until fully incorporated.

3. If using a stand mixer, switch to the paddle attachment. With the mixer running, add 10 tablespoons butter, 1 tablespoon at a time, until incorporated.

4. In a medium bowl, whisk together the flour and one-half teaspoon salt. With the mixer running, add the flour, one spoonful at a time, until fully incorporated.

5. Remove the dough to a lightly floured surface and knead until it is soft and elastic with a silky texture, 5 to 7 minutes. Place the dough in a large, oiled bowl and lightly cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1½ hours.

6. While the dough is rising, make the fillings. To make the apple filling, melt 2 tablespoons butter in a large skillet over medium heat. Stir in the apple slices, brown sugar, cinnamon and one-eighth teaspoon salt and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes (the slices should still be crisp). Remove from heat and stir in the toasted pecans and raisins. Spread the apple mixture onto a baking sheet to stop the cooking process and allow the apples to cool quickly.

7. To make the cream cheese filling, whisk together 8 ounces (1 package) cream cheese with three-fourths teaspoon vanilla, one-fourth teaspoon salt and the remaining sugar. In a small bowl, whisk the remaining egg. Add half of the egg to the cream cheese mixture and whisk to combine; reserve the remaining half for the egg wash.

8. When the dough is doubled, punch it down and roll it out onto a lightly floured surface into a 10-by-28 inch rectangle. Lightly score the dough lengthwise to divide the dough into 2 equal halves.

9. Make an egg wash: Combine the remaining beaten half egg with the remaining 2 tablespoons milk.

10. Spoon the apple filling down the length of one side, leaving a 1½-inch border on the top, bottom and sides. Repeat with the cream cheese filling down the other side of the dough, leaving a 1½-inch border on the top, bottom and each side. Lightly brush the edges and center of the dough (along the score) with the egg wash to moisten. Gently and carefully pull the dough over the cream cheese filling, sealing the edge of the dough along the score mark. Repeat with the apple filling. Press the sealed edges making sure they are secure (otherwise the fillings could spill out while the cake bakes).

11. Gently twist the length of the dough to form a braid. Wrap the dough so it forms an oval wreath and gently press the edges together. Carefully transfer the wreath to a parchment lined baking sheet.

12. Brush the top of the wreath lightly with egg wash and cover loosely with plastic wrap. Let the dough rise until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1hour before baking for the dough to come to room temperature.

13. Heat the oven to 375 degrees. Lightly brush the wreath with any remaining egg wash and place the sheet in the oven.

14. Bake the king cake until golden brown on top and a toothpick inserted in the center comes out clean (the toothpick will remain moist if it hits the cream cheese filling), about 30 minutes. Rotate the pan halfway through baking for even coloring.

15. While the king cake is baking, make the glaze. In the bowl of a stand mixer (or in a medium bowl with a hand mixer), whisk together the remaining 2 ounces cream cheese, the remaining 4 tablespoons butter, the remaining one-fourth teaspoon vanilla and remaining one-eighth teaspoon salt. With the mixer running add the sifted powdered sugar, one spoonful at a time, until it is fully incorporated.

16. Allow the cake to cool slightly before it is frosted (if too hot, the glaze will run off the cake and not adhere). Drizzle the glaze evenly over the cake, then lightly sprinkle over the colored sugars. Serve the cake warm or at room temperature.

Recipe found here: Mardi Gras king cake with cream cheese and apple fillings

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“This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.”


2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
1/2 cup butter, melted
5 egg yolks
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest

1 (8 ounce) package cream cheese
1/2 cup confectioners’ sugar

2 cups confectioners’ sugar
1/4 cup lemon juice
2 tablespoons milk
1 tablespoon multicolored candy sprinkles


In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.

Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.

In a small bowl, combine the cream cheese and 1/2 cup confectioners’ sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners’ sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.

Turn the dough out onto a floured surface. Roll the dough out into a 6×30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

Recipe found here: King Cake

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Corn oil, for frying, or another oil with high smoke point, such as safflower or peanut
3 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
4 eggs, lightly beaten
1/3 cup canola oil
1/3 cup milk
1/2 cup powdered sugar, for serving


Fill a large, heavy-bottomed, wide-mouthed pot halfway with corn oil and heat over a medium-high flame until oil reaches a temperature of 360 degrees F.

While the oil is heating, sift together the flour, baking powder and salt. In another large bowl whisk together sugar and eggs. Stir canola oil and milk into sugar-egg mixture. Stir dry ingredients into egg mixture until a biscuit-like dough forms.

Lightly flour a work surface and turn out the dough. Sprinkle dough lightly with flour and, using a rolling pin, gently roll the dough out to a thickness of 1/8-inch. Using a sharp knife or dough scraper, cut into 2-inch squares. You will have scraps leftover but do not try to remix these as that will cause tough dough; just fry as are.

Use the dough scraper to lift dough squares off the work surface. Fry the beignets in small batches about 4 minutes, or until golden, turning several times to color evenly. Using a slotted spoon gently remove the beignets and drain thoroughly on paper towels. Place powdered sugar in a sieve and shake over the beignets to cover with powdered sugar and serve immediately.

Recipe found here: Sweet Beignets

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1 oz. Bacardi 151 Proof Rum
1 oz. White rum
1 oz. Dark rum
½ oz. Grenadine
3 oz. Orange juice
3 oz. Pineapple juice
Crushed Ice

Serve in a Hurricane Glass filled with Crushed Ice, garnish with Orange slice and cherry

There is another popular way to make Hurricanes, and this is with the official Pat O Brien’s Hurricane mix. Pat O Brien’s bar is located in the heart of the New Orleans French Quarter and is responsible for creating the delicious and intoxicating Hurricane recipe. A Hurricane from Pat O Brien’s is a must do on any visitor’s checklist in New Orleans.

Recipe found here: Hurricane

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Mardi Gras is February 21st this year!


1 cup all-purpose flour
3/4 cup bacon drippings

1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
1/2 teaspoon Cajun seasoning blend (such as Tony Chachere’s®), or to taste
4 bay leaves
1/2 teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 teaspoons gumbo file powder

2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder


Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Recipe found here: Good New Orleans Creole Gumbo

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