RECIPES: Best Super Bowl gridiron grub
New Orleans Gumbo, shrimp étouffée and Hurricanes
HAMPDEN - The Ravens and the 49ers have hit the Big Easy and there’s only one thing you need to know before you set the menu for your Super Bowl party – what’s for dinner?
The first thing to prepare to get you closer to Crescent City is gumbo.
“It’s important to have team spirit while you’re making your gumbo. We’ve got our purple Ravens mixing spoon over here. It’s that extra little bit of love,”
The Creole and Cajun infused dish mixes some of the best cultures and flavors around the Gulf Coast.
“You can do sausage, shrimp but you can also for a Chicken gumbo, beef, pork. If you’re a vegetarian you can throw tofu in there. Tempe and vegetables. Frozen or fresh, whatever you have you can throw in a gumbo,” said Chef Egg.
But along with that New Orleans feel, Chef Egg always uses some of Charm City’s local craft beers.
“When you’re making your gumbo you gotta add a National Bohemian beer my friend,” Chef Egg said.
Top Baltimore Beers for Gumbo
“The darker the beer the more complex flavor you get for your gumbo,” added Chef Egg.
While your adding a little “spirit” to your gumbo, don’t forget to mix up a beverage for your guests.
“If you’re going to make a hurricane you’re going to need light rum,” said Chef Egg. “Garnish it with an orange slice and you are good to go.”
Chef Egg’s Live Cooking Eggsperience
Emeril's ESSENCE Creole Seasoning
- 2.5 tbsp. Paprika
- 2 tbsp. Salt
- 2 tbsp. Garlic Powder
- 1 tbsp. Black Pepper
- 1 tbsp. Onion Powder
- 1 tbsp. Cayenne Pepper
- 1 tbsp. Dried Oregano
- 1 tbsp. Dried Thyme
Place the ingredients into a bowl and mix to combine. Store the seasoning in an airtight container
- 1.5 C Lukewarm water
- 1/2 C Sugar
- 1 Active Dry Yeast, Envelope
- 2 Eggs, Slightly Beaten
- 1.25 tspn.Salt
- 1 C Evaporated Milk
- 7 C Bread Flour
- 1/4 C Shortening
- Nonstick spray
- 1 qt.Oil, for deep-frying
- 1 C Confectioners' Sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then sprinkle with confectioners’ sugar.
1 lb.Andoullie Sausage
1 lb.Chicken thighs, Boneless, Skinless, Chopped
1 tbsp. Salt and Pepper
1 C Oil
1 C Flour
2C Onion, Chopped
2C Pepper, Chopped
2C Celery, Chopped
2 T Garlic, Minced
2qts Chicken Stock
3 Bay Leaf
3 tbsp. Bayou Seasoning
1 lb Shrimp, Peeled and Deveined
1 tbsp. Worcestershire Sauce
1 tbsp. Tabasco Sauce
In a large cast iron pot, heat the oil on medium heat. Brown the sausage and remove from the pot. Brown the chicken and remove. Set the meat aside and chop into small pieces, reserving all of the juices. On low heat, add the flour and oil to the pot and mix until incorporated. Slowly cook this “roux” for 20 minutes until it is the color of peanut butter. Do not burn this mixture. Be patient as this is a slow process. Add the chopped vegetables to the roux and sauté for 10 minutes. Slowly whisk in the broth so that no lumps form. Add the bay leaf, thyme and okra and bring to a simmer. Cook for 2 hours skimming of any fat that floats to the top. Add the Worcestershire and seasoning and mix. Add the shrimp and simmer for 15 minutes. Season the gumbo with salt and pepper and serve with a bowl of white rice. Garnish with parsley and green onions.
2 oz. Light Rum
2 oz. Dark Rum
2 oz. Passion Fruit Juice
1 oz. Pineapple Juice
1 oz. Grenadine
1 oz. Orange Liqueur
Mix all ingredients together in a pitcher then pour into a tall glass with ice. Garnish with a cherry and an orange slice.
Chef Egg’s Etouffee
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 tablespoons minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons Essence, recipe follows
- 1 C White Wine
- 3 C Seafood Stock
- 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
- 1/4 cup chopped parsley leaves
- Steamed white rice, for serving
- 1/2 cup thinly sliced green onion tops, for garnish
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, about 60 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Serve immediately over steamed white rice and garnish with sliced green onion tops.
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