Crispy Catfish Po Boys
by David Bonom
Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.
Serves four.
3 cups coleslaw mix
1/4 cup mayonnaise
1 Tbs. cider vinegar
2 tsp. granulated sugar
1 tsp. celery seed
2 large eggs
3/4 cup yellow cornmeal
Kosher salt and freshly ground black pepper
Four 4- to 5-oz. catfish fillets
4 long soft-crust Italian rolls, split
1-3/4 cups canola oil
8 sandwich-style dill pickle slices
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Creole Ham, Sausage, and Shrimp Jambalaya
by James Villas
Since Gonzales, a small Cajun town between New Orleans and Baton Rouge, Louisiana, proclaims itself "The Jambalaya Capital of the World" and sponsors a major festival and cooking competition every June, don't even suggest to any of the locals that this legendary rice dish is considered by many to be a hallmark of Creole cookery. What matters is that the name itself derives from the French jambon, and that some form of ham continues to be the main ingredient of jambalaya even when crawfish or shrimp, poultry, or even game is added to the elaborate dish. Cajuns will tell you that no jambalaya is authentic unless it contains tasso, a highly seasoned local ham rarely found outside Louisiana. Nor are you likely to encounter any jambalaya in the region that doesn't also boast a #, smoked pork sausage such as andouille or kielbasa. The best I can determine is that my jambalaya would be classified as Creole by virtue of the fact that it has no tomatoes.
Serves Six
2 oz. salt pork, cut into pieces
4 medium onions
2 celery ribs, chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, minced
1 lb. cooked ham, chopped
1/2 lb. # smoked sausage links, cut into 1/2-inch slices
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried thyme
1/4 tsp. cayenne pepper
2 bay leaves
2 1/2 cups uncooked long-grain rice
5 cups water
1 lb. fresh shrimp, shelled and deveined
Tabasco sauce
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Gumbo Ya Ya
by Jamie Shannon
Bone-in chicken gives the stew more flavor; the meat becomes so tender that it falls from the bone. If, however, you don’t feel like fishing out the bones later, you can use the same amount of boneless thighs; they will likely take less time to cook, so check for tenderness sooner. Serves eight as a main course or twelve as an appetizer.
Serves eight as a main course or twelve as an appetizer.
3 Tbs. plus 3/4 cup vegetable oil
2-1/2 lb. skinless chicken thighs, preferably bone-in
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 medium bunch celery, thinly sliced
4 large onions, diced
4 green or red bell peppers, diced
2 Tbs. minced garlic
1/2 to 1 tsp. cayenne or 5 fresh cayenne peppers, diced
3/4 tsp. dried oregano
3/4 tsp. dried basil
3/4 tsp. dried thyme
4 bay leaves
8 cups homemade or lower-salt chicken broth or water
1-1/2 lb. andouille sausage or other # smoked sausage, cut into 1/2-inch chunks
1 Tbs. filé powder
6 cups cooked white rice
Chopped scallions for garnish
Tabasco or other Louisiana-style hot sauce
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You don't have to parade down Bourbon Street to have an authentic Mardi Gras celebration. Tonight, turn up the music, break out the beads, and grab the hot sauce for a few Fat Tuesday favorites.
Crispy Catfish Po Boys
Creole Ham, Sausage, and Shrimp Jambalaya
Gumbo Ya Ya
