Louisiana Feast

With the Mardi Gras season upon us again and I will leave the Great Chili Confrontation for a while and focus on the exciting food of South Louisiana. Several years ago, I was at the New Orleans Jazz and Heritage Festival. I was enjoying the live Zydeco music and watching a couple in the crowd next to me. The danced and sang to almost every song in the local Cajun French. I remarked to him that "Y'all really know how to have a good time." He looked at me like I had said something totally outrageous and replied; "We decide what kine time we gon have before we leave da house!" No wonder they have such a good time. Their food and the music reflect their spirit. Enjoy!

Before you get started, dig out some old Neville Bros. or Professor Longhair and start cookin'. Or ....

http://www.youtube.com/watch?v=XNM_jCM4CGk&feature=related fess w/every day I have the blues
http://www.youtube.com/watch?v=KXub_y9kvjE&feature=relatedhttp://www.youtube.com/watch?v=KXub_y9kvjE&feature=related

I am a big fan of New Orleans food and music. I particularly like the idea of the "pot dinners" influenced by the Cajun and the Creole folks. They are not afraid to toss in a little of dis and dat, no.


One of my most favorite ways to fix shrimp is the New Orleans Barbecue Shrimp. The barbecue reference is misleading as it has nothing to do with a grill or coals of fire. You can prepare this delightfully sinful and messy dish in the comfort of your own kitchen, and it be easy and good fo you too. Fust, you makes a rue, no, forget that. That's the opening line of many Creole recipes but this one is much easier than that. Some people like knives and forks, but it is perfectly good form to eat this gloriously messy dish with your hands and a hunk of a baguette to sop up any sauce left in the bowl. To be really authentic and dramatic, you'll want really large shrimp with the head on dem. But last time I looked, Missouri is not near any of the three coasts. Headless whole shrimp work perfectly. To minimize some of the mess when eating, peal the raw shrimp first, leaving the tails on.

Serve in deep dishes or bowls with lots of Crusty French Bread, roasted potatoes and a Wop Side Salad. Lots of napkins and bibs might be a good idea too. Figure one half pound of shrimp per person. Ladle the remaining sauce over the shrimp. "AIEEE! Look like we gon pass a good time, yeah, Cher! Laissez Les Bons Temps Rouler!"

1 cup real butter, (2 sticks)

2 lb. large raw shrimp, (thaw the frozen ones completely, the size of your social finger.)

1/4 cup dry white wine

2 tsp. minced garlic

4 whole bay leaves

2 tsp. crushed dried rosemary or better yet, several sprigs of fresh

1/2 tsp. each of salt, cayenne

1 Tbs. paprika

2 Tbs. Worcestershire sauce

1 Tbs. lemon juice, serve the rest of the lemon on the side.

1 newly-purchased 4 oz. can of black pepper. This is the secret ingredient, Note: do not use the whole can. Just be sure to use plenty.

In a large heavy sauté pan melt the butter, then add all the other ingredients except the shrimp and black pepper and cook over medium heat, stirring constantly, until the sauce begins to boil. reduce the heat to low and simmer for 7 or 8 minutes. Add the shrimp to the sauce, make sure that you have enough sauce to drown the shrimp, add more butter if necessary. Mix thoroughly and then completely cover the shrimp with a light coat of black pepper. You mus be bold wit dis, truss me. It be almost impossible to use too much black pepper, no. Put it back on the burner and cook for a few more minutes until the tails turn pink, then put them into a pre-heated 450 degree oven and bake for 10 minutes.
Roasted Red Potatoes:

This is easy, wash the spuds and poke out their eyes, cut into fork size pieces, douse with evoo, and dump in a package of onion soup mix. This can be done the day before and kept in a zip bag in the frig until needed. Stir to coat and dump on to a cookie sheet and pop into a heated oven, 350 f. After 20 min. or so, check on them and toss and rearrange. Roast for about 25 more minutes or until they start to brown and are fork tender. Now salt and pepper to taste, fresh ground pepper and sprinkle with Kosher salt.

Wop Salad:

I mean no disrespect, that is what it is called on the menu in several Italian owned restraints in New Orleans, but Political Correctness has been slow to catch on in that part of the world, People still are able to laugh and joke and have a good old time and no one gets their panties in a wad.

This is a very basic iceberg lettuce salad with celery, scallions, a little shredded carrot and tomato, topped with a Italian vinegar and oil dressing. The salad is usually a little wilted but always tart and tasty.