Mardi Gras recipes: Crawfish spring rolls, corn relish, more

Chef Haley Bittermann, from the Ralph Brennan Restaurant Group, shares Cajun cooking recipes straight from New Orleans for an authentic Mardi Gras bash.

Roasted corn relish
Servings:

Serves 6

Ingredients

    • 3 ears corn in the husk, each 7 to 9 inches long
    • Water
    • 1 large fresh jalapeño pepper, stemmed
    • 1/2 cup red sweet peppers, finely chopped
    • 1/4 cup red onion, finely chopped
    • 1/4 cup green onions, finely sliced
    • 3 tablespoons fresh Italian flat-leaf parsley leaves, chopped
    • 1 tablespoon minced garlic
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon mild-flavored honey, such as clover honey
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon apple cider vinegar
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground

Preparation

Baking Directions:

Chile-garlic sauce

Ingredients

    • 1/2 cup rice vinegar
    • 3 tablespoons rice vinegar
    • 1/4 cup mild-flavored honey, such as clover honey
    • 2 1/2 tablespoon minced garlic
    • 2 1/2 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 1/2 teaspoons vegetable oil
    • 2 teaspoons green onions (green parts only), thinly sliced
    • 1/2 teaspoon crushed red pepper

Preparation

Baking Directions:

Cajun Andouille corn fritters with creole honey mustard

Ingredients

  • For the fritters:

    • 1 pound Andouille sausage
    • 1/4 cup all-purpose flour
    • 10 ounces corn flour
    • 1/4 cup sugar
    • 1/4 cup cornmeal
    • 1 tablespoon dry mustard
    • 1/4 teaspoon cayenne
    • 1/3 tablespoon onion powder
    • 1/3 tablespoon garlic powder
    • 1 1/2 tablespoons cane vinegar
    • 2 21/2 dashes Tabasco hot sauce
    • 2 1/4 teaspoons salt
    • 1/4 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 2 eggs
    • 1 1/2 cups buttermilk
    • 1 bunch green onions, chopped
    • Canola oil for frying
  • For the creole honey mustard:

    • 3 tablespoons creole mustard
    • 1/2 cup mayonnaise
    • 2 1/2 teaspoons lemon juice
    • 3 tablespoons honey
    • 3 pinches sea salt

Preparation

Baking Directions:

Spring rolls

Ingredients

    • 1 teaspoon vegetable oil
    • 1 cup onions, finely chopped
    • 8 ounces crawfish tails, peeled
    • 1 teaspoon minced garlic
    • 1 tablespoon soy sauce
    • .5 teaspoon kosher salt, plus more to taste
    • .5 teaspoon black pepper, plus more to taste
    • 3 cups napa cabbage, finely shredded
    • 1 cup carrots, peeled and coarsely shredded
    • 1 1/2 tablespoons fresh cilantro leaves, minced
    • 1 egg white
    • 12 egg-roll wrappers, 6 3/4 inches square
    • Oil for frying
    • 6 ounces mixed baby-lettuce greens

Preparation

Baking Directions:

Who dat lemonade

Ingredients

    • 2 ounces simple syrup
    • 1 ounce lemon juice, fresh squeezed
    • 1 1/2 ounces bourbon
    • 1 ounce Triple Sec
    • 1 splash soda water
    • 1 lemon wedge

Preparation

Baking Directions:

Bananas foster mini cupcakes

Ingredients

  • For cupcakes:

    • 1 1/2 cups ripe banana
    • 1 cup sugar
    • 1 cup flour
    • 1 teaspoon cinnamon
    • 3/4 cup vegetable oil
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 2 eggs
  • For icing:

    • 1 cup powdered sugar
    • 1/4 cup light brown sugar
    • 1/2 cup butter, room temperature
    • 1/4 teaspoon imitation rum extract
    • 1/16 teaspoon imitation banana extract

Preparation

Baking Directions:

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