“I love to feast on these two southern classic staples before Lent. Not only are they simple to recreate for those looking to celebrate Fat Tuesday at home, but they have been long-time favorites in both my personal and professional kitchens.” – Chef Eric Gburksi of Estelle’s
The best (read: fattest) part about Fat Tuesday’s celebrations is undoubtedly the food. The spicy and tasty Cajun-inspired fare keeps the party going in both New Orleans and Boston.
But if you’re not planning to hit up one the colorful celebrations in Boston, you may want to plan a special Mardi Gras feast right at home. The over-indulgent holiday calls for plenty of French rustic cuisine accompanied with various spices.
Fortunately, we recruited Chef Eric Gburski of Estelle’s restaurant in the South End to share with us his favorite Cajun recipes. Try these at home tonight and – as they say in “N’awlins” – Laisser les bons temps rouler!
Black Eye Pea -Tasso Ham Dumplings with Sriracha Maple Syrup
Yield 20 dumplings (serves 4)
20 Dumpling Wrappers
Filling
1 cup cooked Black Eye Peas
1/2 cup Chopped Tasso Ham
1/4 cup Grated Cheddar Cheese
2 Tbsp Bread Crumbs
Salt & Pepper to taste
1. Combine all ingredients in bowl.
2. Mix well to incorporate thoroughly.
3. Place a small amount of filling in each wrapper and using a press form into dumplings.
Sauce
1/4 cup Maple Syrup
1 – 3 tsp Sriracha hot sauce (depending on how hot you like)
1. Combine Syrup and Sriracha
Grilled Jumbo Gulf White Shrimp
Serves 4
16 EA Jumbo (U12) Gulf White Shrimp (Shell on), Peeled and Deveined, reserve Shells
2 Cups PBR or similar lager beer
2 Cups Worcestershire Sauce
1/2ea Lemon, cut in half
1/2ea Orange, cut in half
1/2ea Lime, cut in half
3ea Garlic Cloves
2 Tbsp Blacken Spice (Recipe follows)
1/2 Cup Heavy Cream
Blacken Spice
Yield 1 Cup
3 Tbsp Paprika
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 Tbsp Thyme
2 Tbsp Black Pepper, Ground
2 Tbsp Cayenne Pepper
2 Tbsp Basil
2 Tbsp Oregano
1 Tbsp Salt
Combine all spices and mix thoroughly
For The Shrimp
Rub cleaned shrimp with blacken spice (approximately Ľ Cup, the more the spicier)
Grill on Med High fire for about 2-3 mins on each side or until firm not dry
For The Sauce
Combine Beer, Worcestershire Sauce, Lemon, Lime, Orange, Garlic, Shells from Shrimp, and 2Tbsp
Blacken Spice in a medium size Sauce pan
Bring to a boil, reduce heat and simmer for approximately 10 mins
Remove from heat and strain
Return the strained sauce back to the pan bring back to a simmer
Add the heavy cream and simmer for 1 min
Remove from heat and pour over grilled shrimp.
Enjoy!
