Tag Archives: new orleans

Breakfast of Champions

In honor of the New Orleans Saints being in the Super Bowl, I made Shrimp and Grits for breakfast. It’s fairly easy to make and if you want, you could even make the grits in advance (slow cooker) and it will be ready for you in the morning.


Serves 6

  • 2 tablespoons olive oil
  • 30 jumbo shrimp, head on, preferably from Louisiana, peeled and deveined
  • Coarse salt and freshly ground pepper
  • Prepared Creole seasoning, such as Zatarain’s
  • 6 tablespoons finely chopped andouille sausage
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 2 tablespoons finely chopped piquillo peppers
  • 1 tablespoon chopped fresh thyme
  • 4 cups Basic Shrimp Stock
  • 2 tablespoons unsalted butter
  • 1 teaspoon freshly squeezed lemon juice
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 tablespoon chopped fresh chives
  • Grits
  • 1/2 cup fresh chervil sprigs
  1. In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.
  2. Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.
  3. Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
  4. To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.

From The Martha Stewart Show, March 2009


King Cake!!!

I made this during the start of Mardi Gras. It took a long time to rise (which is why I am scared to bake with yeast) but I was very pleased with the results. It tasted like a fluffy cinnamon roll. Too bad king cake season is over!

Source: wwl-tv.com

1/3 cup granulated sugar
1 teaspoon salt
1/2 cup all purpose shortening
2 large eggs
1 cup liquid milk (at room temperature)
2 packs active dry yeast
1 teaspoon flavor (lemon, orange, vanilla or butter)
4 cups all-purpose flour
1 small plastic baby, optional

Cream sugar, salt and shortening well. Add eggs and continue creaming. Dissolve and add milk, yeast and flavor. Add flour and mix until smooth.

Knead by hand until dough is smooth and pliable. Dough temperature out of the mixer at 80 degrees F. Allow dough to rest for approximately 1 1/2 hours.

Roll out in an oblong piece. Paint with vegetable oil. Add heavy cinnamon sugar; fold to hold sugar in. Cut into three strips; plait (braid). Let rest until it can be stretched easily and made into a circle. DOUBLE IN SIZE.

Mix colored sugar (purple, gold and green) using granulated sugar and paste color. Put on cake just before it goes into oven. Bake at 370 degrees F for approximately 12 to 15 minutes.