Wednesday, February 29, 2012

Mardi Gras: Dirty, Dirty Rice and Shrimp!

Good afternoon bloggers. Welcome to another Mardi Gras themed entry to Everyday Meals! I'm your hostess, Mandie. If you are just joining us, have fun and enjoy your stay. If you are coming back, we're pleased to see you again. Now, I know I've been a bit lax on the entries posted lately. I'm sincerely sorry for that. Life has a way of sweeping people away. I'm here to make it up to you with a couple of amazing recipes that are appropriate for Mardi Gras. They are both very common in Louisiana. In fact, I love both of these recipes (minus a few ingredients)... But fear not, they will find their place on your diningroom table, and they will shine. Now, grab those silly Mardi Gras hats and your aprons, and let's get cooking!

Andouille Sausage and Shrimp

You will need:

  • 1 pound large shrimp, uncooked, deviened, peeled
  • 1 tablespoon Creole or Cajun seasoning
  • 2 tablespoons vegetable oil, divided
  • 1 pound andouille sausage, cut crosswise on diagonal into 3/4 inch thick pieces
  • 1 large onion, halved, thinly sliced
  • 1 large red bell pepper, cut into 1/3 inch wide strips
  • 1 tablespoon chopped fresh thyme
  • 1 cup chicken broth
  • 5 tablespoons Creole mustard
  • 2 teaspoons red wine vinegar


  1. Toss the shrimp with Creole seasoning in medium bowl to coat. 
  2. Heat 1 tablespoon oil in a large skillet over high heat. 
  3. Add the sausage pieces, cut side down. 
  4. Cook until browned on both sides, about 5 minutes. Transfer the sausage to a bowl. 
  5. Add the shrimp to the skillet, then cook until browned and just opaque in center, about 3 minutes. 
  6. Transfer to the bowl with the sausage. 
  7. Add the remaining 1 tablespoon oil, onion, bell pepper, and thyme to the skillet. 
  8. Sauté until the vegetables begin to soften, about 5 minutes. 
  9. Add the broth, mustard, and vinegar. 
  10. Stir until the sauce thickens, about 2 minutes. 
  11. Return the sausage and shrimp to the skillet. 
  12. Simmer until heated through, stirring occasionally, about 1 minute. 
  13. Season with salt and pepper.
  14. Enjoy!

Ready for our next recipe?

Smoked Sausage and Okra Dirty Rice

You will need:

  • 4.25 cups water
  • 2.5 cups long-grain white rice
  • 1.5 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 pound smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2 inch pieces
  • 1/2 pound okra, trimmed and thinly sliced crosswise
  • 2 medium onions, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 large garlic cloves, finely chopped
  • 1.75 cups chicken broth
  • 1/2 teaspoon black pepper
  • 6 scallions, thinly sliced

  1. Bring 4 cups of water to a boil in a 4 quart heavy saucepan, then add the rice and 1/2 teaspoon salt.
  2. Cook, covered tightly, over low heat until the water is absorbed and the rice is tender, about 20 minutes. 
  3. Remove the rice from the heat and let stand, covered and undisturbed for 10 minutes. 
  4. Fluff the rice with a fork and keep covered.
  5. Heat 1 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking. 
  6. Sauté the sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch. 
  7. Transfer the sausage with a slotted spoon to a bowl. 
  8. Add the okra to the skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. 
  9. Transfer to another bowl.
  10. Heat the remaining tablespoon oil in a skillet over moderately high heat until hot but not smoking.
  11. Sauté the onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. 
  12. Add the garlic and sauté, stirring, for 1 minute. 
  13. Combine the okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt, then simmer, uncovered, stirring occasionally, until slightly thickened and, 10 to 15 minutes. 
  14. Stir in the sausage.
  15. Toss the sausage mixture with the rice and scallions.
  16. Season to taste with salt and pepper.
  17. Enjoy!

The combination of these two recipes makes for one happy family. I hope you enjoy the rest of your day and I will catch you on the flip side. Happy blogging to all, and Happy Mardi Gras! <3