Three years ago today, my cousin and I (pic above) made the trek to New Orleans for the great celebration of Mardi Gras. On our first full day there, we found a balcony along Bourbon that you could pay to be on for a few hours, so for anyone who hasn't been, the balcony's basically run the crowds so they are the place to be.
There were a few other people up there, one of who we ended up talking to and quickly learned his uncle owned the place - GOOD PERSON TO KNOW! We chatted for a while and he invited us back later that evening, so of course we came back and spent the night indulging in free beverages and the greatest entertainment of throwing beads at people (yes AT them, not necessarily TO them). Anyhow, to make a long story short, 3 years later I am now married to the guy who's uncle owned the business with the balcony we met on and Mardi Gras has special place in our hearts.
On to the food! I know I said I was going to post a Jambalaya recipe but I have to admit, it was less than I hoped for so I'm not posting the recipe. However, we have made Shrimp Etouffee on several occasions and while I haven't made it lately, I still have the recipe to post. I was amazed at how simple this one is and how good it came out, so I hope you enjoy it to!
1 lb shrimp, devined
1/4 lb butter
1 onion, diced
1 bell pepper, diced (I do red for color)
1 rib of celery, diced
2 tsp cornstarch
1/4 C water
1/4 C parsley, chopped
1/4 chives, chopped
Salt and pepper to taste
Creole or Cajun seasoning to taste (start with a tsp and go from there)
Cooked white rice
Saute onions, peppers, and celery in butter until soft. Stir in shrimp, seasoning, parsley, and chives and cook thoroughly.
Dissolve cornstarch in water and add to pan, stirring constantly. Let simmer for about 5 to 10 minutes, adding salt and pepper to taste. Serve over white rice.
***Note: water and cornstarch can be adjusted to create a thinner or thicker sauce depending on personal taste. Crawfish can be substituted for shrimp.