Tasty FAT Tuesday With Chef Mara And The Foodie School

CHARLOTTE N.C. – Chef Mara from The Foodie School joining the Rising crew for Fat Tuesday as she teaches us how to make Shrimp & Andouille Sausage Étouffée and Bacon Wrapped Jalapeños.

 

Bacon Wrapped Cajun Jalapenos Recipe

Ingredients

·         8 large jalapeno peppers

·         1 package (8 ounces) cream cheese, softened

·         1 cup finely shredded cheddar cheese

·         1 teaspoon Cajun seasoning

·         2 Tbsp. celery, minced

·         2 Tbsp. roasted red pepper, minced

·         2 Tbsp. scallion, minced

·         2 cloves garlic, minced

·         8 bacon strips

 

Directions 

1.      Cut jalapenos in half lengthwise; remove seeds and membranes. In a small bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1-1/2 teaspoons into each pepper half.

 

2.      Cut bacon strips in half widthwise. Wrap a bacon piece around each pepper; secure with a toothpick.

 

3.      Place on a wire rack in a ½ sheet pan. Bake, uncovered, at 400° for 15 minutes or until bacon is crisp. Serve immediately

 

Prep/Equipment

·         Prep Ahead:  trim bacon to size, Par Cook Bacon, shred cheese

·         Cutting Board

·         Knife

·         Melon Ballers

·         Sheet pan/Foil + cooling rack

·         Toothpicks

 

 

Shrimp & Andouille Sausage Étouffée

Ingredients

·         1 stick unsalted butter

·         ½ cup flour

·         1 yellow onion, chopped

·         1 celery rib, chopped

·         3 cloves garlic, peeled, minced

·         ¼ cup chopped red bell pepper

·         ¼ cup chopped yellow bell pepper

·         1 ¼ cup chicken stock

·         1 ½ lb shrimp, peeled, tail-off, deveined

·         1 ¼ teaspoon sea salt

·         1 ½ teaspoon Tabasco

·         ⅓ teaspoon black pepper

·         2 green onions, chopped

·         1 lb cooked Andouille sausage, cubed

·         2 Tbsp. heavy cream

·         ¼ cup Italian parsley, chopped

 

Directions

1.      Prepare the roux. Melt butter in large pot over medium-low heat. Add flour. Cook mixture for 10-15 minutes, stirring frequently. The foam should cook away leaving a golden brown mixture. Be careful not to burn your roux.

2.      Add onion, celery and garlic to roux. Cook for about 15 minutes, stirring frequently. The mixture will turn golden with the vegetables turning soft.

3.      Add peppers and cook for 5 minutes, stirring occasionally. Add the sausage and cook until edges brown slightly. Add chicken stock, stir and blend until the mixture thickens.

4.      Add shrimp and stir to mix. Cook 7 minutes or until the shrimp are cooked and have turned pink. Add salt, pepper, and Tabasco and cook for 7 more minutes.

5.      Add green onions, parsley and cream. Stir. Cover and reduce heat to a simmer. Simmer for 5 minutes. Remove from heat and let it settle for five more minutes.

 

Prep/Equipment 

·         Prep Ahead: Chop onions, garlic, peppers, celery, parsley, scallions

Straight sided sauté