Keep Mardi Gras flavors alive at home
The Mardi Gras festivities in New Orleans sadly have been canceled because of the pandemic. But even though Mardi Gras looks different this year, it’s a holiday that can be celebrated with your family with the delicious flavor of New Orleans.
I am grateful to work with Zatarain’s again to share a few of their recipes. These are authentically representative of Mardi Gras. Remember, next-day leftovers are just as delicious!
Zatarain’s shrimp boil with dipping sauce
Shrimp boils don’t have to be held outdoors. With a deep stockpot, you can bring the fun straight to your kitchen. The kids will love this recipe because they actually get to play with their food. The mini corn cobs are easy for them to hold and eat. And what fun in peeling the shrimp! I mixed up my own special dipping sauce to serve alongside. Adjust the seasonings to your family’s liking.
12 servings
■ 5 quarts water
■ 1 to 2 packages (4 ounces each) Zatarain’s Preseasoned Crab Boil
■ 1 package (14 ounces) Zatarain’s Cajun-Style Smoked Sausage, cut into 1- to 2-inch pieces
■ 8 to 12 new potatoes, whole, halved or quartered depending on size
■ 6 ribs celery, cut into 2- to 3-inch pieces
■ 3 medium yellow onions, peeled and halved
■ 2 heads garlic, halved crosswise
■ 4 to 6 lemons, halved
■ 2 pounds large (21 to 30 count) shrimp with shells
■ 6 ears frozen mini corn-onthe-cob
Mix water and crab boil in a large (10- to 12-quart) stockpot.
Bring to boil on high heat. Stir in sausage, potatoes, celery, onions and garlic
. Return to boil; cover. Boil 15 minutes.
Squeeze juice from lemons into the water and add lemons into the pot. Stir in shrimp. Return to boil; cover. Boil 1 minute and then turn off the heat. Stir in the corn and let stand for 5 minutes. Drain well and serve.
Lolly’s dipping sauce
I wanted to serve a dipping sauce alongside the shrimp boil and made this one up as I went along.
■ 1 cup mayonnaise
■ 1 cup Zatarain’s Creole Mustard
■ Zest and juice of one small lemon
■ 1 teaspoon Zatarain’s Hot Sauce
■ 1 teaspoon Zatarain’s Creole Seasoning
■ A few grinds of black pepper
■ 1 clove garlic, minced
■ 1 tablespoon finely chopped green onion
Mix all ingredients together in a medium bowl. Refrigerate until ready to serve.