As you may know, my husband is a Southern Gentleman from New Orleans, so when I told him I wanted to have a dinner party for a work friend visiting from out of town, he suggested this Cajun menu. That means, except for the Salad and Beignets, I became his Sous Chef. I have to admit that the Salad is a little more Californian, but it’s a great complement to the spicy Southern food.
AppetizersWe set out:
Blue Cheese Stuffed Olives and a variety of Olives from Verni Farms
Smoked Gouda
Assorted Roasted, Salted Nuts
Whole Grain Crackers
Whole Grain Crackers
Shrimp with Cocktail Sauce and Remoulade Sauce
Remoulade Sauce1/3 cup Hot Mustard
3 Tablespoons Horseradish
1 Tablespoon Worcestershire Sauce
1 Tablespoon Paprika
1 1/2 cup White Onion, Finely chopped
1/4 cup Vegetable Oil
Blend all ingredients with an immersion blender until thoroughly combined.
Seafood Gumbo
This recipe comes from River Road Recipes II which was published by the Junior League of Baton Rouge in 1976. It was submitted by Mrs. R. Boatner Howell, Jr. (Note: the original recipe calls for Oysters which we omitted, but if you like, you can add 1 pint during the last 5 minutes of cooking).
Make a very dark Roux in a large heavy pot with:
1/2 cup Vegetable Oil
1/2 cup Flour
Stir in:
3 cloves Garlic, minced
1 large White Onion, chopped
Cook slowly until Onions are transparent
Add:
1 pound can chopped Tomatoes, undrained
and cook over low heat until oil rises to the top (about 30 minutes), stirring frequently.
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| Okra – rinsed and ready to fry |
In a separate skillet, fry over moderately high heat:
Enough Oil to coat the pan
1 1/2 pounds Okra (fresh, or frozen thawed)
Stir constantly until Okra is no longer stringy.
Add the Okra to the other mixture, stir and simmer about 10 minutes.
Add:
2 quarts Hot Water
3 1/2 Tablespoons Salt
3/4 teaspoon Red Pepper
1 Bay Leaf
Simmer, partially covered, for an hour, then stir in:
2 pounds Raw Shrimp, cleaned with tails removed
Cook for 15 minutes, then stir in:
1 pound Crab Meat
and cook for an additional 15 minutes.
Taste for seasoning, and adjust to your preference.
Serve in deep bowls, spooned over Cooked Rice.
Garnish with Fresh Minced Parsley and chopped Green Onions, if desired.
Pear, Gorgonzola, and Toasted Walnut Salad
Pre-heat the oven to 350 degrees and line a baking sheet with foil.
Scatter 1 cup of Walnuts onto it, then bake for 8 minutes. Toasting the nuts makes them crisp and deepens their flavor.
In the meantime, toss in a large bowl:
Spring Greens and shredded Romaine Lettuce
Just before serving the salad, thinly slice 2 Pears (I happened to have Red ones on-hand), and lay them on top of the lettuce. Then scatter the nuts and Gorgonzola Cheese (about 3/4 cup) on top of the Pears. I served the Vinaigrette on the side.
Vanilla Fig Vinaigrette
In a 1-cup Pyrex measuring cup, mix:
2/3 cup Olive Oil
1/3 cup Vanilla Fig Balsamic Vinegar
1/2 teaspoon finely ground Herbes de Provence
1/2 teaspoon fresh cracked Pepper
1/4 teaspoon Salt
1/2 teaspoon Honey (this helps bond the dressing so it doesn’t stay separated)
John doubled his regular recipe which is studded with Cajun Sausage, Smoked Sausage, and chicken. Cooking the rice in the sauce gives it a wonderful sticky texture and imbues it with flavor.
Beignets
This classic Southern Dessert was easy to make and the warm yeasty pastry was a perfect accompaniment to the Chocolate Ice Cream. Southern Living Magazine offers a wonderful step-by-step slideshow.
Although my readers will attest to the fact that I’m a choc-o-holic, Chocolate Ice Cream has never been a favorite of mine – until now! Part of the delightful experience of Chocolate is its texture – so I’ve never liked Chocolate-flavored things, but only Chocolate itself. I prefer dark, but enjoy milk as well.
When we decided to make Chocolate Ice Cream to accompany the Beignets, we turned to The Perfect Scoop because every recipe we’ve made from this book has been wonderful. The Chocolate is no exception – it’s like eating Dark Chocolate Mousse! And, it’s creaminess is perfect. I can no longer say that I don’t like Chocolate Ice Cream.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Wow, what a feast, I assume my invite was lost by USPS? That looks awesome and I dont get nearly enough Southern food, I have an Italian dinner for 8 on Saturday, eek we’ll see how that goes.
Take care..
Whata feast! Your guests must have been thrilled with your meal. Everything looks wonderful. Have a great day. Blessings…Mary
Wow, what a feast! You really went all out and everything looks wonderful! I only wish I could have been a guest at this fabulous party!
Susan, Wow…I love Gumbo! This truly is a feast! And it all looks so absolutely wonderful! I love your antique ice cream dishes…lovely! I’m sure your party was a success.
Wow! I’m going to keep this post in mind for a possible dinner party. Everything looks amazing! Gorgeous flowers, delicious food…how I’d love to have joined you 🙂
Ok, this is an amazing spread and your decorations are just gorgeous! I know your guests loved this.
I’m so excited about your new design and can’t wait to see it!! I’m so glad you found Designer Blogs– I was so happy with my layout and hope you enjoy your experience with them too!