Mardi Gras cooking - WAOW - Newsline 9, Wausau News, Weather, Sports

Mardi Gras cooking

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Tuesday is Mardi Gras. Newsline 9 stopped by Christian's Bistro in Plover to find out how to make some Mardi Gras favorites. Chef Christian Czerwonka spent five years in New Orleans. He shared some of his top recipes.

Firecracker Shrimp

2 lb Shrimp – 16-20 ct

1 C Tomatoes

1 Tbs. Garlic

1 Tbs. Shallots

¼ C Green Onions

4 Tbs. Unsalted Butter

3 Tsp. Creole Seasoning

6 dash Hot Sauce

2 Tsp. Worcestershire

1 Tsp. Ground Bay Leaf

1 Tbs. Olive Oil

1 ea Lemon Juice

Method

Season shrimp with creole seasoning. In a medium sauce pot on high heat, add olive oil and sauté shrimp for 2 minutes on each side. Add tomatoes, garlic, shallots and green onions. Cook for another 2 minutes. Add remaining ingredients and cook for another minute. Serve with grilled French bread.


Chicken & Andouille Sausage Jambalaya

2 C Chicken – Cooked

1 C Andouille Sausage

1 C Tomatoes

¼ C Celery

¼ C Onions

¼ C Bell Peppers

¼ C Green Onions

1 Tbs. Garlic

4 C Rice – Cooked

1 Tbs. L&P Worcestershire Sauce

6 dash Crystal Hot Sauce

1 Tsp. Bay Leaf – Ground

2 Tsp. Creole Seasoning

1 Tsp. Vegetable Oil

Method

In a large sauce pot on medium-high heat add vegetable oil and Andouille sausage and cook for 2 minutes, rendering fat. Add the remaining ingredients (except for the rice) and cook for another 8-10 minutes. Add rice and mix thoroughly. Taste, Season, Taste.
 
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