Safety Recipe of the Week: Mardi Gras Party in Your Mouth

Article provided by Melanie Taylor.

This week’s recipe is yummy Bayou Bash Cocktail, Chicken and Andouille Jambalaya, Citrus Salad and Baguette with Green Herb Butter. Simply put, another sensational Mardi Gras party or just a delicious meal.
Don’t be afraid of Jambalaya, I was…its vegetables, meat, and rice – pretty benign right. I thought Jambalaya meant I’d have to eat weird things like crawfish, but you don’t, a perfect example of this delicious dish is to follow. So on with the yummy recipes. Oh, one more thing – no Mardi Gras party is complete without a King Cake. Enjoy!

Bayou Bash Cocktail
(from the Court of Two Sisters)

Fill a Collins glass with ice.
Pour the following ingredients:
1 ½ oz. Southern Comfort.
3 oz. Fresh fruit juice –
Pineapple juice
Orange juice
Cherry Juice
Grapefruit Juice
Or a combination of the above
Add 3 dashes of Grenadine.
Top with 1 oz. Cabernet Wine.
Garnish with an orange slice and cherry.

Chicken and Andouille Jambalaya

Note: this recipe was adapted for the Instant Pot DUO60 6 quart cooker, which is all the craze with my friends. If you do not have one, you could easily make it in a Dutch oven. Serves 6-8

1 tablespoon vegetable oil
8 oz. andouille sausage, sliced
2 boneless chicken thighs, cut into bit size pieces
1 boneless chicken breast, cut up into bit size pieces
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 teaspoon minced garlic
2 cups long grain rice
3 cups chicken broth
1 tablespoon Worcestershire sauce
1 table spook hot sauce
2 teaspoons Cajun seasoning
Garnish: chopped fresh parsley

1. Preheat multi cooker to sauté.
2. Add oil to the cooker, and let heat for 2 minutes. Add sausage, and cook stirring occasionally, until browned, 4-5 minutes. Remove sausage using a slotted spoon, and let it drain on a paper towel. Add chicken pieces and cook, stirring occasionally, until lightly browned, 4-5 minutes. Remove chicken pieces with a slotted spoon, and drain on paper towels. Note: depending on your cooler model, you may have to reset to sauté mode.
3. Add onion, celery, and bell pepper; cook, stirring frequently, until almost tender, 4-5- minutes. Add garlic and cook for 1 minute, stirring occasionally. Add rice, broth, Worcestershire, hot sauce, Cajun seasoning, and the reserved sausage, stirring to combine. Scatter chicken over the top.
4. Cover, and set the unit to rice cooker mode; cook until heated through, 15-20 minutes. (Cook time may vary by cooker model) Set the valve to release steam, and let rest for 10 minutes. Gently stir the mixture, and garnish with parsley.

Citrus Salad

3 oranges, segmented
2 grapefruit, segmented
4 satsumas or tangerines, segmented
2 avocados, sliced
2 heads endive leaves
2 heads frisée, chopped
2 stalks celery, sliced
¼ cup sliced toasted almonds
½ cup Creamy Champagne-Orange Vinaigrette, recipe follows
Garnish: micro celery and micro greens

1. In a large bowl, combine orange, grapefruit, satsuma, avocado, endive, frisée, celery, almonds. Drizzle with creamy Champagne-Orange Vinaigrette. Garnish with micro celery and micro greens, if desired.
Creamy Champagne- Orange Vinaigrette
½ cup sour cream
2 tablespoons Champagne vinegar
2 tablespoons fresh orange juice
2 teaspoons honey
1 teaspoon kosher salt
1. In a small bowl combine sour cream, vinegar, orange juice, honey, and salt. Cover, and refrigerate up to 3 days.

Baguette with Green Herb Butter

½ cup extra-virgin olive oil
2 cloves garlic
½ bunch fresh parsley
1½ teaspoons fresh rosemary leaves
1½ teaspoons fresh oregano leaves
1½ teaspoons fresh thyme leaves
1 cup butter, softened
1 tablespoon red wine vinegar
½ teaspoon salt
2 (18-inch) baguettes

1. Preheat oven to 350°.
2. In a small saucepan, add olive oil and garlic. Cook over medium-low heat until garlic is soft and golden, about 10 minutes. Transfer garlic to a clean dry paper towel, and let cool 10 minutes. Reserve oil for another use, if desired – one example would be oil for salad dressing.
3. In the work bowl of a food processor, combine garlic, parsley, rosemary, oregano, and thyme. Pulse 4 times; add butter, vinegar, and salt. Process until combined. Butter can be frozen up to 1 month; soften before using.
4. Slice baguettes, avoiding slicing through the bottom of the bread. Spread about 2 teaspoons butter between each bread slice. Bake until butter is melted and bread is golden about 10 minutes. Lightly brush any remaining butter over warm bread. Serve immediately.

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Edmonds, WA 98020
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