Video Recipe: Cajun Fish Tacos
Mike and Stu join the gang at Studio 10 to talk about their new show Sip & Chew with Mike and Stu and to make Cajun Fish Tacos with Mardi Gras Slaw.
- 1 head red cabbage
- 1 small yellow bell pepper, diced
- 1 jalapeño, diced
- Balsamic vinaigrette
- 8 catfish filets
- Cajun seasoning to taste
- 8 flour tortillas
- Crema or sour cream
- Queso fresco or low sodium Feta
- To make “Mardi Gras Slaw,” first shred cabbage. In a bowl, combine cabbage with bell pepper, jalapeno and balsamic vinaigrette. Cover and set aside.
- Heat a skillet to medium high heat.
- Season catfish liberally with Cajun seasoning then cook in pan with a little oil until done.
- Heat tortillas just enough to make them pliable in a warm skillet or microwave oven.
- Assemble tacos with catfish, slaw, cheese and a drizzle of cream.
Recipe: Shrimp Etoufee
For most people there is no difference between Cajun and Creole food. But there is a difference. Though it is subtle in taste it is quite evident in the kitchen. Cajun food is simple food – whatever is available all in one big pot (gumbos and jambalayas). Creole takes the same ingredients and adds them to the traditional techniques of French cooking (etoufees and bisques). While Cajun food is usually hot, Creole food isn’t nearly as spicy.
This recipe is rustic enough for a Mardi Gras picnic or tailgate party yet fancy enough to make for your Valentine. Enjoy!
| Shrimp Etoufee |
- 1/2 cup butter
- 1/2 cup flour
- 1 yellow onion, finely diced
- 2 bell peppers, finely diced
- 3 stalks celery, finely diced
- 2 cloves garlic, crushed
- 2 cups shrimp stock or chicken stock
- 2 pounds fresh shrimp
- 1 teaspoon cayenne pepper
- 1 Bay leaf
- salt and white pepper to taste
- Combine butter and flour in a hot deep skillet over medium-high heat and stir frequently until you have a smooth peanut butter-colored roux, about 7-10 minutes.
- Add the onions, bell pepper and celery to the roux and cook roughly 5 minutes.
- Add the garlic and cook another 5 minutes.
- Slowly pour in the stock bring the liquid to a bowl and add the bay leaf. Lower to a simmer.
- Stir frequently and reduce to a thick consistency.
- Add the shrimp and season to taste with cayenne, salt and white pepper. Cook enough to cook the shrimp, about 5 minutes.
- Serve over hot rice.
Remember to remove the Bay leaf.
Substitute crawfish tails for shrimp to make crawfish etoufee.
I like to serve mine with a little cracklin’ cornbread but a loaf of crusty French bread is always welcome.
Rather than dicing the vegetables I sometimes like to pulverize them in the food processor.
King Cake History
Mardi Gras was first celebrated in the New World in Mobile, AL in 1703. A half century later residents of the newly established settlement on the Mississippi River called New Orleans wanted to adopt this American style of carnival. Being neighborly members of Mobile’s Cowbellion de’ Rankin Society ventured west to help out the newcomers. Le reste appartient à l’histoire. Today N’Awlins is famous for its Fat Tuesday celebration but other cities along the Third Coast have a century or more a parading under their belts as well like Biloxi, MS, Pensacola, FL and of course Mobile is still home to the oldest Fat Tuesday celebration in the country.
Many uniquely American customs are part of Mardi Gras lore like secret societies, floats and throws. Also a key element is the legendary King Cake. The King Cake is the heart of many a Mardi Gras party.
Little more than a Danish decorated with colorful purple, green and gold icing the King Cake has something to separate it from the average paczki, a baby. Each cake has a tiny plastic baby stashed inside. The tradition being that whomever gets the piece with the baby is the King of the party. The tradition, like Fat Tuesday itself, predates Christianity in Europe. That original Pagan ritual ended with the “winner” being sacrificed.
For the longest time King Cake, in a word, sucked. It was dry and virtually tasteless but of late Third Coast bakers have begun adding flavor to their King Cakes. Cream cheese is a popular ingredient now which adds both flavor and moisture. Fruits and fruit compotes are also en vogue. Even those with special diets can enjoy King Cake with recipes for sugar-free and gluten-free cakes now in abundance.
Laissez les bon temps rouler!
Going Coastal Recipe: Mardi Gras Slaw
I have never been a fan of traditional mayonnaise-based Cole slaw. I have never been able to figure out why either? I like mayo, I like cabbage, I dig carrots but not all in the same little shredded goo. I am not alone either, for every person I know that likes Cole slaw I know a dozen that share my dislike for it.
I have found that I am a fan of vinegar-based slaws like curtido from Central America and the slaws found at many Jewish delicatessens. When I make a slaw I usually toss it with a dressing of some sort like an Asian ginger-sesame vinaigrette. I developed a slaw at one restaurant we called Mardi Gras Slaw because it contained the three colors of carnival: purple, green and gold. Purple was easy, purple cabbage instead of green. Green came from finely diced jalapeño. The gold was from golden raisins. It’s perfect for a Mardi Gras themed party, a Fourth of July cook-out or just as a colorful addition to most any meal. Here’s the recipe:
Mardi Gras Slaw
1 head purple cabbage, shredded
2 jalapeños, seeds and membrane removed then finely diced
1/3 cup golden raisins
1/2 teaspoon onion powder or 1 tablespoon finely diced green onion
1/2 teaspoon celery salt
2/3 cup Roasted Garlic Balsamic Vinaigrette (recipe follows)
In a large bowl toss the cabbage with the celery salt, mixing thoroughly. Add the jalapeño, raisins and onion powder (or green onion) then toss. Incorporate the vinaigrette thoroughly and refrigerate for at least one hour.
Roasted Garlic Balsamic Vinaigrette
1 cup balsamic vinegar
1 cup garlic infused oil*
1 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Creole or other whole grain mustard
1/4 cup sugar
In a small sauce pan, mix the balsamic and the sugar. Heat on low to reduce by half. Once cool, pour the reduction into a blender and add mustard, salt and pepper then blend (don’t forget the lid). Remove the blender’s small cap slowly pour in the oil in a thin steady stream. Once all oil is in, put the cap back on and blend on high for one minute.
*Making garlic infused oil is easy. Break down a head of garlic so that all of the cloves are separated and their paper (peel) removed. Place a small sauce pan over medium heat and add a cup of canola oil. When the oil is hot, drop the garlic into the oil and basically fry it until it is a deep caramel color, roughly 20 minutes. Allow the oil to cool before using. With a fork mash the fried garlic cloves and spread on toasted French bread because it is tastilicious.
