Moore’s Mardi Gras Menu
Mardi Gras weekend calls for some Cajun fun and flavor! Though the origins of this annual celebration can be traced back to medieval Europe, New Orleans lays claim to the largest celebration and Mobile is known to have hosted the first-ever celebration. This weekend through Fat Tuesday, revelers will unite across the world to parade, eat, drink and celebrate in preparation for the Lenten season.
Like many celebrations, food is certainly an essential part of Mardi Gras. Whether you’re attending a parade or celebration this weekend or not, join in on the fun by enjoying some traditional, Cajun-style dishes. Complete with Moore’s Gumbo, Shrimp and Grits, Delicious Crab Cakes and Moore’s Bloody Mary, this Moore’s Mardi Gras menu will bring a taste of New Orleans right to your kitchen table. Check out the recipes below. Oh, and don’t forget the King Cake! Try this recipe
from our friends at Yummy Healthy Easy. Laissez les bons temps rouler!
3 tbsp. vegetable oil
1 pound smoked Conecuh Sausage, or other smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
4 tbsp. butter
1 onion, chopped
3 tbsp. garlic, minced
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
4 cups hot water
3 beef bouillon cubes
1/4 cup Moore’s Original Marinade
1 Rotisserie Chicken, skin and bones removed, meat shredded
1/2-pound small shrimp, peeled, deveined and cooked
2 cups okra, sliced
1 (14-ounce can) stewed tomatoes with juice
2 bay leaves
Salt and pepper to taste
Heat the oil in a large pot over medium heat. Add the sausage and cook until browned. Remove sausage and set aside.
Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let cool.
Return to low heat and melt the remaining 2 tablespoons of butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
Add Moore’s Original Marinade, bay leaves and salt and pepper, to taste. Stir frequently for 10 minutes.
Add hot water and bouillon cubes, constantly whisking.
Add the chicken and sausage and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
Add tomatoes and okra. Cover and simmer for 1 hour.
Add shrimp and cook for 10 minutes.
Remove bay leaves and ladle into bowls. Enjoy!
1 cup quick-cooking grits
2 T sugar
2 T butter
1 ½ lbs. wild Georgia shrimp, peeled and deveined, tails on
2 T Cajun seasoning
1 T paprika
1 T dried Italian seasoning
Fresh ground black pepper and salt, to taste
Extra Virgin Olive Oil
3 ½ oz. extra sharp cheddar cheese, shredded
1 T minced garlic
1 onion, chopped
1 bell pepper, chopped
¼ cup Moore's Original Marinade
3 T all-purpose flour
1 cup chicken stock
½ cup heavy whipping cream
½ t hot sauce
Prepare the grits according to package instructions. Finish by adding sugar, 2 tablespoons of butter, and shredded cheese.
In a bowl, season the shrimp with Cajun seasoning, paprika, Italian seasoning, salt, and pepper. Coat shrimp well and set aside.
Heat a tablespoon of oil in a large sauté pan (use a sauce pot if you do not have a sauté pan large enough) over medium high heat. Add shrimp and sauté while tossing occasionally for 1-2 minutes, then remove from pan.
Add another tablespoon of oil, garlic, onion and bell pepper. Cook until fragrant.
Add Moore's Original Marinade, chicken stock, cream, flour, hot sauce, and butter. Stir well to combine and bring to a boil.
Simmer the sauce about 20-30 minutes.
Add shrimp and toss to coat.
Pour grits onto a plate and top with shrimp. Serve immediately.
4 oz. Moore's Original Marinade
1-¼ cups sour cream
1 cup green onions chopped
1 cup fresh breadcrumbs grated
1 lb. cooked crab meat 2 6-ounce cans crab meat, drained & rinsed
2 egg whites lightly beaten
1 tbsp. fresh lemon juice
2 tsp minced fresh dill
Marinate crab meat for 30 minutes.
In large bowl, blend crab, egg whites, ¼ cup sour cream, ½ cup green onions and lemon juice.
Form mixture into 3" diameter patties.
Combine breadcrumbs and dill.
Roll cakes in crumb mixture.
Place on large baking sheet and bake in preheated 375° oven 10 to 15 minutes.
In a small bowl, combine remaining sour cream and green onions.
Serve cakes garnished with lemon wedges and parsley and pass the sour cream mixture to accent cakes.
1 tsp Horseradish
1/2 teaspoon Siracha
1 teaspoon Moore's Original Marinade
1 teaspoon black pepper
1 teaspoon celery salt
6 oz. clamato/tomato juice
2 oz. vodka
cucumber slices, beef jerky, pickled okra and green beans to garnish, optional
1. Combine all ingredients except garnish.
2. Shake over ice.
3. Add desired garnishes and serve.