Fat Tuesday Recipes

Bring the legendary Cajun and Creole flavors of the Big Easy right to your dinner table this Mardi Gras with our Cajun Shrimp Creole and Creole Chili. Two recipes that are loaded with the spicy, smoky and fresh flavors of New Orleans cuisine. Add them to your menu Tuesday February 17th!

Cajun Shrimp Creole

  • Our Shrimp Creole is complimented by Raspberry Salsa that adds sweet and savory notes to this Louisiana classic!

Cajun Shrimp Creole

Ingredients

4 lbs. Raw shrimp, cleaned
2 medium Onions, sliced
1 Green pepper, sliced
1/3 cup Extra-virgin olive oil
2 (27 oz.) cans Tomatoes
1 jar Robert Rothschild Farm Raspberry Salsa
1/2 cup Water
1/8 tsp. Garlic Powder
1 Bay leaf
2 tsp. Salt
2 tsp. Sugar
4 tsp. Chili powder
2 pkgs. Peas, frozen

 

Instructions

Place shrimp in boiling salted water to cover and simmer, covered 5 minutes; drain. In dutch oven, sauté onions and pepper in oil until tender. Add next 9 ingredients and simmer 30 minutes. Add shrimp. Cook peas according to package directions; drain. Just before serving, add peas. Serve over rice.

 

Creole Chili

  • This easy chili recipe is made with turkey, veggies and Andouille sausage for a spicy Cajun twist!

Creole-Chili-Lemonsforlulu

Ingredients

3 strips Bacon, chopped
1 lb. Andouille sausage, chopped and halved
1 lb. Turkey, ground
1 (15 oz.) can Kidney beans, drained
1 (15 oz.) can Tomatoes, crushed
2 cups Chicken broth
1 cup Mirepoix (onions, celery, green peppers) mix, frozen
2 cloves Garlic, minced
1/2 tsp. Salt
1 tsp. Oregano, dried
1/2 tsp. Thyme, dried
1/2 cup Robert Rothschild Farm White Wine Creole Sauce
1 Bay leaf

 

Instructions

In a stockpot, cook bacon until it just begins to crisp. Remove and set aside. Add sausage to drippings. Cook sausage until fully cooked, remove and set aside. Add ground turkey. Cook until crumbled and no longer pink. Remove and set aside. Add frozen vegetables to the stockpot and cook until they begin to soften, about 3 minutes. Add garlic, salt, dried oregano and thyme. Cook an additional minute. Stir in tomatoes, broth and White Wine Creole Sauce. Stir in beans, meats and bay leaf. Reduce heat to low and simmer for 30 minutes.

Recipe created by Tanya Schroeder at www.lemonsforlulu.com.

 

What is your favorite Mardi Gras dish?

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About Robert Rothschild Farm

Quality foods really do look, feel, and taste different. At Robert Rothschild Farm, we’ve spent over 30 years studying, refining, and perfecting the way we make our fresh, insanely flavorful, truly exceptional products. Each one is made from scratch and guaranteed to make even the everyday taste like gourmet.
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