Just because you aren't in the Big Easy doesn't mean you can't throw together a Mardi Gras menu. Chef Tariq Hanna of New Orleans' restaurant Sucre, shares is recipes for classics like jambalaya, fried oyster po-boys and beignets.
Recipe: Chicken, tasso and andouille jambalaya (on this page) Recipe: Fried oyster po-boy (on this page) Recipe: Banana beignets with rum caramel (on this page)Combine the first 3 ingredients in a small bowl to make the seasoning mix.
Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook, stirring frequently, until the meat starts to brown, about 3 minutes. Add the chicken and continue cooking, stirring frequently and scraping the pan bottom well, until the chicken is browned, about 3 to 5 minutes. Stir in the seasoning mix, add the onions, celery, and bell peppers, and the garlic.
Continue to cook the mixture, stirring almost constantly and scraping the pan bottom as needed, until the vegetables start to get tender, about 5 to 8 minutes. Stir in the tomato sauce and cook, stirring often, for 1 minute. Add the stock and bring to a boil. Add rice, stir well to mix everything evenly, then reduce heat to low. Cover and simmer until the stock is absorbed and the rice is cooked, about 20 minutes. Let sit for 5 minutes before serving. Sprinkle on chopped green onions or scallions. Sauce piquant works well as a sauce served underneath the jambalaya.
Quickly dredge oyster in cornmeal, flour and Creole seasoning till evenly but lightly coated.
Deep fry at 350 F till golden brown (about 2-3 minutes).
As soon as they come from the fryer, sprinkle with salt and pepper.
In a split 12-inch French bread roll, smear some mayonnaise, add shredded lettuce, sliced tomatoes and fill with fried oysters.
Suggested to serve with hot sauce.
Mix all beignet ingredients together in electric mixer, about 8 minutes till smooth and elastic.
Cover bowl till double in size. Flatten dough out on floured surface and roll to 1/8" thick.
Cut with 3" cutter and pair 2 per serving. Fill 1 disc with a teaspoon full of fresh cut bananas, and place 2nd disk on top and press edges to seal.
Place on tray and allow to double in size.
Fry @ 350*F for 2 minutes each side. Allow to cool slightly and serve with rum caramel.
For rum caramel:
Cook sugars till brown and evenly melted. Carefully add cream and butter, then scraped vanilla bean and rum. Stir till smooth, and serve warm or room temperature.
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