the jamba single 1 ½ oz proof whisky • ½ oz lemon juice • ¼ teaspoon cajun seasoning • 3 dashes hot pepper sauce • 3 dashes Worcestershire sauce • 1/8 teaspoon dried thyme leaves • 1 teaspoon finely chopped celery • 1/8 teaspoon finely chopped garlic • 1 tablespoon chopped tomato • 5 oz tomato juice
Add all ingredients to a shaker filled with ice. To serve, rim a glass with lemon
and kosher salt, fill with ice and pour.
the jamba pitcher 8 oz proof whisky • 3 oz lemon juice • 1 ½
teaspoon Cajun seasoning • ½ teaspoon hot pepper sauce • ½ teaspoon Worcestershire sauce • 1 teaspoon dried
thyme leaves • 2 tablespoon finely chopped celery • 1 teaspoon finely
chopped garlic • ½ cup chopped tomato • 3 ½ cups tomato juice
Add all ingredients to a pitcher and stir. Make in advance
and store in fridge to allow flavours to combine. To serve, rim a glass with lemon and kosher salt, fill with
ice and pour.
Let the girls serve hot dogs and veggie trays at their party.
You, on the other hand, need to kick things up a notch, with some good ol’ stick to the ribs Cajun
fare.
cajun shrimp po’ boys
(makes 12 small, 6 manly-sized)
cajun mayo 1½ cups mayonnaise • 1 tbsp chopped fresh thyme • 1 tsp cayenne pepper slaw 1 cup finely shredded green cabbage • 1
small carrot, shredded • ¼ cup finely chopped sweet pickles shrimp 2 eggs • 3 tbsp water • 6 tbsp all-purpose flour • 1/3 cup cornmeal • ¼ tsp salt • ¼
tsp cayenne pepper • ¼ tsp baking powder • 24 medium shrimp,
peeled and deveined • 12 slider or other small soft buns • 4 - 8 cups
sunflower oil
mayo To make spicy mayo, combine mayonnaise, thyme, cayenne
and salt to taste in a small bowl. Cover and refrigerate for at least 2 hours
or for up to 1 day. slaw Combine cabbage, carrot, pickles and ½ cup (125 mL) of
the spicy mayo, tossing to coat. Cover and refrigerate until serving, up to 8
hours. shrimp in a bowl, whisk together eggs and water. Add flour,
cornmeal, salt, cayenne and baking powder and stir to make a smooth batter.
Allow to rest at room temperature for 30 minutes (it should be fairly thick but
not stiff; add a little water to thin if necessary). Pat shrimp dry and dip in
batter, letting excess drip off. Carefully drop into hot oil, frying about 4 at
a time, and fry for 2 to 3 minutes or until batter is golden brown and shrimp
has curled. Using a slotted spoon, remove from oil and place on lined baking
sheet in oven with fries. Repeat with remaining shrimp, adjusting heat as
necessary to maintain temperature. Spoon slaw onto bottoms of buns and top each with shrimp.
Spread spicy mayo on lids of buns and sandwich. You can sub out shrimp for scallops or chicken.
The best part about the next two recipes is that they are
both make-ahead. You can leave them in a kettle or pot and your guests can
serve themselves. The two recipes share a lot of the same ingredients, so you may want to chose one of the two and just double the batch, depending on the amount of guests you are feeding.
cajun seafood gumbo 3 slices bacon • ½ cup all-purpose flour • 1 sweet red pepper, diced • 1 medium
onion, diced • 1 large stalk celery, diced • 1 large garlic clove, minced • 1
can (796 mL) diced tomatoes • 1 box (900 mL) lower-salt chicken broth • 2 tsp chopped fresh thyme, or 1 tsp dried • 1 bay leaf • ¼ tsp cayenne • 1 pkg (200 g) frozen snow
crab • 8 oz (250 g) raw, 41 to 50 count, peeled and deveined shrimp,
defrosted • 1 cup corn kernels • ½ cup (125 mL) chopped
fresh parsley or 2 green onions, sliced • 3 cups hot cooked long-grain
rice
Cut bacon crosswise into ¼-inch (5-mm) pieces. Place in a
soup pot; cook over medium heat for 8 to 10 minutes until browned and crisp. Remove
from heat. Skim off bacon bits, leaving fat behind. Reserve bacon bits. Return pan to heat; sprinkle in flour. Cook, stirring almost
constantly for 5 minutes or until flour starts to turn golden. Then add pepper,
onion, celery and garlic; sauté 5 minutes or until vegetables begin to soften. Meanwhile, place tomatoes in a sieve over a bowl; let drain.
Mix tomato liquid with broth. When vegetables are cooked, add half of liquid
mixture; stir very rapidly until well mixed. Then add remaining liquid; add
thyme, bay leaf and cayenne. Bring to a boil, stirring frequently. Reduce heat, cover and
simmer 15 minutes, stirring occasionally. (If making ahead, soup can be cooled,
covered and refrigerated for up to a day. Reheat when needed.) Meanwhile, pick out some of the larger bits of crab; reserve
for garnish. Remove tails from defrosted shrimp; discard. When simmering time is up, stir in drained tomatoes, shrimp,
crab, corn and bacon bits. Increase heat to medium; cook 10 to 15 minutes,
stirring frequently, or until shrimp are pink and gumbo is very hot. Stir in
most of chopped parsley or green onions. If a thinner gumbo is desired, stir in
splashes of boiling water. Ladle into wide soup bowls. Add a scoop of rice; garnish
with a bit of crab. Scatter with remaining parsley and serve with corn muffins
or bread.
cajun jambalaya 3 tbsp vegetable oil • 4 boneless,
skinless chicken thighs, cut into 1 inch pieces • 8 oz cooked chorizo sausage, cut into ½ inch pieces • 1 large onion,
finely chopped • 2 stalks celery, finely chopped • 1 small sweet red
pepper, seeded and finely chopped • 4 cloves garlic, minced • 2 tsp chopped fresh thyme leaves • ½ tsp salt • ¼ tsp cayenne pepper • ¼ tsp freshly ground black pepper • 6 whole cloves
2 bay leaves • 2 cups long-grain rice • 1 can diced
tomatoes • 2 cups low-sodium chicken broth • ¼ cup tomato paste • 1 lb (500 g) large (31 to 40 count) shrimp, peeled and deveined
• 1/4 cup each finely chopped green onions and parsley • Hot
pepper sauce
Preheat the oven to 350ºF (180ºC). In a large flameproof
casserole or Dutch oven, heat 2 tbsp (25 mL) oil over medium-high heat. Cook
chicken and sausage in batches for 2 to 4 minutes until browned on all sides
(chicken won’t be completely cooked), removing to a plate as each batch browns.
Add remaining oil to pot; reduce heat to medium. Cook onion, celery and pepper
for 7 to 10 minutes, stirring often, until vegetables are softened but not
browned. Stir in garlic, thyme, salt, cayenne, black pepper, cloves and bay
leaves; cook, stirring, for 1 minute. Stir in rice; cook, stirring, for 1
minute until rice is coated with vegetable mixture. Stir in tomatoes (with
their juice), broth and tomato paste. Increase heat to high; bring to a boil,
stirring to scrape up any browned bits from bottom of pot. Return chicken and
sausage to pot, along with any juices that have accumulated on plate. Bring to
a boil; stir well. Cover with lid; transfer to oven. Bake for 35 to 40 minutes
until rice is tender and most of liquid has been absorbed. Gently stir in
shrimp. Replace lid; return to oven for 10 minutes, stirring after 5 minutes,
until shrimp are pink and just firm. Discard bay leaves. Season with salt,
cayenne and pepper to taste. Spoon jambalaya into a shallow serving dish;
sprinkle with green onions and parsley. Serve at once with hot pepper sauce on
the side.
We found some other great cajun and superbowl recipes at
Food & Wine
If you are throwing a Superbowl party, you may also want to
check out Sharp’s ‘How to Throw a Superbowl Party’ feature
Congratulations to Sabrina Greer for winning the bar10der tool! Your delicious drink,
the proof or dare, will be featured in an upcoming blog. Stay tuned!
the proof or dare, will be featured in an upcoming blog. Stay tuned!
Weekend Forecast
Saturday: Variable cloudiness and a high of -7 degrees
Sunday: Scattered flurries and a high of -3 degrees
