Indulge in a great seafood menu. All recipes serve 4.
For those of us who love a good seafood selection, there’s never enough recipes for our cookbooks. Enjoy this luscious seafood brunch reminiscent of New Orleans.
New Orleans BBQ Shrimp
3 lbs. large shrimp, peeled and deveined
8 Tbsp. butterÂ
½ cup oil
1 cup minced onion
½ cup each minced celery and sweet pepper
2 Tbsp. minced garlic
6 Tbsp. Worcestershire sauce
2 Tbsp. lemon juiceÂ
1 Tbsp. Louisiana or other hot sauce
1½ Tbsp. Creole seasoning
2 tsp. each pepper and saltÂ
2 bay leaves
½ lemon, sliced thin
4-8 slices warm crusty bread, for serving
Preheat oven to 350 degrees Fahrenheit. Place shrimp in a baking dish. Melt butter and oil in a skillet over medium heat. Add onion, celery, pepper, and garlic, and cook, stirring occasionally, until the vegetables have softened, about 4-6 minutes. Add Worcestershire, lemon, hot sauce, Creole seasoning, pepper, salt, bay leaves, and lemon, stirring well. Pour the butter mixture over the shrimp. Transfer to the oven and cook 5-8 minutes until shrimp is just cooked. Serve warm, with bread.Â
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NOLA Peach Tea
8 oz. bourbon
4 oz. peach purée
3 oz. lemon juice
12 oz. unsweetened iced teaÂ
4 peach slices or lemon slices
4 fresh mint sprigs (optional)
In a cocktail shaker, combine bourbon, peach purée, lemon juice, and iced tea. Add ice and shake vigorously until well-chilled. Strain the cocktail into four ice-filled tall glasses, and garnish with fruit slices and mint sprigs. (mocktail substitute below)
Gullah Crab Rice
2-3 strips thick-cut bacon, diced
½ cup each diced celery, sweet pepper, and onion
1 lb. cooked crab meat
3 cups cooked rice
½ tsp. each garlic and onion powder
¼ tsp. each salt and pepperÂ
In a skillet, fry bacon at medium-low heat for 3-5 minutes until bacon is crispy. Remove bacon pieces and set aside. Add celery, peppers, and onion to the bacon fat in the skillet and sauté on medium heat for 5 minutes to soften. Add crab meat, rice, and bacon to vegetables in the skillet and sauté 5-8 minutes until rice begins to crisp. Season with garlic and onion powder, salt and pepper. Serve warm.Â
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Mardi Gras Slaw
4 cups purple* cabbage, thinly sliced
½ cup poppy seed dressing (recipe below)
½ tsp. each salt and pepper
3 cups orange segments (fresh or canned)Â
¼ cup toasted pecans, choppedÂ
2 Tbsp. scallion and parsley, each chopped
½ tsp. each salt and pepperÂ
Poppy Seed Dressing:
2 tsp. lime juice
½ cup vinegar (no balsamic)
1 cup oil
1 Tbsp. mustard
2 Tbsp. soy sauce
2 Tbsp. poppy seeds
½ cup honey
Whisk dressing ingredients well.Â
Toss the cabbage with dressing, salt, and pepper. Arrange cabbage on a platter. Top with orange slices, pecans, and parsley.Â
*Purple, gold, and green are classic Mardi Gras colors, but white cabbage works too.
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Bananas Foster Pain Perdu
 2 cups half and half
3 large eggs, beaten
¼ tsp. vanilla extract
3 Tbsp. sugar
1 tsp. ground cinnamon
8 slices brioche, challah, or other bread
8 Tbsp. butter
4 ripe bananas, sliced in ¼-inch rounds
1 cup raisins soaked in rum for one hour
½ pint whipped creamÂ
Combine half and half, eggs, and vanilla in a large bowl, mixing well. In a smaller bowl, mix sugar and cinnamon. Melt 2 tablespoons of butter in a skillet on medium-high. When butter is hot, add as many pieces of bread as will fit easily in the pan and sprinkle with a little cinnamon sugar. Cook 2-3 minutes until bottom is golden. Flip and sprinkle bread with cinnamon sugar cooking 2-3 minutes until done. Repeat with remaining slices and cinnamon sugar. Set cooked toasts aside and keep warm in the oven or cover lightly with foil. Heat 6 tablespoons of butter in a skillet. Sprinkle bananas with remaining cinnamon sugar and add to the pan, cooking until bananas are golden and slightly caramelized. Add raisins and rum, and cook 1 minute longer. Place slices of french toast on a platter and drizzle with banana/raisin mixture. Top with whipped cream and serve.Â
-by Lori Ross
FAQ - New Orleans Recipes
Q: What makes New Orleans BBQ shrimp different?
A: Unlike traditional BBQ, it’s sautéed in butter, garlic, Worcestershire, and hot sauce for bold flavor.
Q: What is Gullah crab rice?
A: A Lowcountry dish made with crab, rice, bacon, and vegetables, rooted in West African traditions.
Q: Can I make the peach tea cocktail without bourbon?
A: Yes! Substitute iced green tea or ginger ale for a refreshing mocktail.
