Sunday night supper club: New Orleans.

This month's supper club was hosted by Aaron and Josie.  The theme - New Orleans to celebrate Mardi Gras.  I think this might have been one of the tastier months. 

Tracy showing off her delicious hurricane made by Kurty.

 Sam's red beans and rice.  

Sweat the following in a large pot with oil and butter:  1/2 cup each celery, onion, and green pepper.  Add garlic, bay leaves, red beans (soaked overnight), ham shanks, andouille sausage and approx 8 cups of water.  Cook for 3 hours or until thickened.

 Alex and Tracy's Cajun Corn Maque Choux

Saute 1 small chopped onion and 1/4 cup green bell pepper in 1-2 tbsp olive oil over med heat 8 min or until tender.  Add 3 cups frozen shoepeg corn (thawed), 2 diced plum tomatoes, and 1/4 pound diced andouille sausage.  Cook, stirring often, 15 min.  Stir in 1/4 cup chopped green onion tops.  Season with salt and pepper and cook 5 more minutes.

Lise's pressure cooked okra and tomatoes

Sanford's shrimp and grits

 I think Jack might have eaten about 1/4 of this!  Kurt's Chicken Picante.

Make a rub with 2 tsp onion powder, 2 tsp garlic powder, 1 tbsp black pepper, 2 tsp cayenne, ad 1 tsp thyme.  Rub it along with 1 tsp salt onto 10 chicken thighs (cut into 20 pieces).    Dredge in one cup of flour (keep remaining flour).  Brown in 1 stick of butter and remove.  Add 2 chopped bell peppers, 5 chopped celery ribs, 1 diced onion, and 5 minced garlic cloves.  Saute.  Add remaining flour and stir.  Add 1 can 28oz diced tomatoes and 1 14 oz can of tomato sauce, along with 14 oz chicken stock.  Add chicken back to pan and simmer for 45 min or until chicken is done.

 Jennifer's bread pudding.  Recipe can be found at:  http://www.browneyedbaker.com/2012/02/17/bourbon-bread-pudding-recipe/

 Dri's delicious Jambalaya.

 Josie and Aaron's cornbread.

 And their tasty shrimp and grits

 Ellen and Katie's Muffaletta

 My first taste of King Cake, made by Dri.  I think she should be bring it to all of the brunches!

Mary Beth and Pete's jalepeno's stuffed with andouille and battered and fried.  Need I say more.

 Pam made shrimp etouffe, one of my favorites  

Make a roux by combining 1/4 c unsalted butter, 1/2 c all purpose flour, and 1/4 c peanut oil and cook over low heat until a dark caramel color, about 15 minutes.  Add 1 chopped onion, 4 chopped celery ribs, 1 chopped green pepper, 4 tbsp minced garlic and cook until soft.  Add 2 bay leaves, 1/2 tsp dried thyme, 3 tbsp worcestershire sauce, and 1/4 tsp cayenne pepper.  Slowly whisk in 4 cup chicken stock.  Cover over low heat and simmer 1 hour.  Add 2 lbs shrimp, peeled and deveined and 3 tbsp heavy whipping cream.  Mix.  Season with salt and pepper and dashes of tobasco sauce and cook another 5 minutes.  Serve over rice and garnish with scallions.

 And this Bourbon pecan pie

Crust:  In food processor, process 2 1/2 cup flour, 1 tsp salt and 1 tbsp sugar until combined.  Add 1/2 cup chilled veg shortening and process about 10 seconds.  Scatter 1/2 cup cold unsalted butter (cut into 1/4 inch pieces) and process with 1 second pulses (about 10).  Sprinkle 6 tbsp ice water over mixture.  Use a rubber spatula and fold to mix.  Add 2 more tbsp as needed.  Form into a disk and cover in plastic wrap and put in refrigerator at least 30 min.  Then roll out as required.  (This makes 2 pie crusts)

Filling:   Whisk 3 large eggs.  Add 1/2 cup white sugar, 1 cup dark karo syrup, 1/4 cup melted butter, 1 tsp vanilla, 1 1/2 cup pecans (a mix of halves and pieces) and 1/4 tsp salt.  Mix. 

Pie:  Preheat oven to 450 degrees.  Pour filling into unbaked pie crust.  Bake 15 minutes.  Turn oven down to 350 degrees and bake for another 40 minutes.  When removed from oven, immediately cover pie with aluminum foil to avoid a hard top crust.  (From Pam's Grandma Baker. 1964)

I apologize for not knowing who made the deviled eggs with shrimp.

The next supper club will be March 10th.  Place and country to be determined.  Remind me to take more people pictures next time.