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Embrace the spirit of the holiday.

February 17, 2012

Simply because we’re over 900 miles from the French Quarter doesn’t mean we can’t laissez les bons temps rouler this Mardi Gras! At Sunset Foods we have all the fixin’s to make your Fat Tuesday feast complete – whether you want to leave the cooking to us, or embrace the spirit of the holiday by whipping up something special in your own kitchen.

If you’re feeling chef-y, why not give these recipes a whirl?

Cajun Fried Okra

Emeril’s Big Easy Muffuletta Sandwich


Real New Orleans Prawleens



Cajun Fried Okra

Recipe courtesy of Paula Deen
6 c. oil, for frying
1/2 c. cornmeal
1 c. all-purpose flour
2 tsp House Seasoning (recipe follows)
¼ tsp Cajun Spice
2 lbs fresh okra, sliced ½-inch thick
½ c. buttermilk

Creamy Chili Sauce, to serve (recipe follows)

Heat oil in a large, heavy-bottomed skillet or Dutch Oven to 350° F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

Yield: 6-10 servings

House Seasoning

Recipe courtesy of Paula Deen

1 c. salt
¼ c. black pepper
¼ c. garlic powder

Mix ingredients together and store in an airtight ocntainer for up to 6 months.

Creamy Chili Sauce

Recipe courtesy of Paula Deen

1 c. mayonnaise
3 Tbs Thai sweet chili sauce
1 Tbs garlic chili pepper sauce
1/8 tsp ground red pepper

In a small bowl, combine all ingredients, stirring well. Cover and chill.

Emeril’s Big Easy Muffuletta Sandwich

Recipe courtesy of Emeril Lagasse

1 large sourdough bread round
¾ to 1 c. Creole Olive Salad (recipe below)
4 oz Mortadella, thinly sliced
4 oz Cappocolo, thinly sliced
4 oz Mozzarella, thinly sliced
4 oz Provolone, thinly sliced
Pickled pepperoncini, to garnish

Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1/4 cup of the olive salad and its oil on the bottom and top pieces of bread, spreading to saturate the bread with oil. Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste.

Cut into quarters and wrap tightly in butcher’s paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the oil to soak into the bread. Unwrap and place on a large serving plate with the pepperoncini. Serve.

Yield: 2-4 servings.

Creole Olive Salad

Recipe courtesy of Emeril Lagasse

½ c. pitted, brine-cured black olives, sliced
½ c. queen-size pimento-stuffed green olives, sliced
¼ c. Extra Virgin Olive Oil
1 Tbs minced Shallots
1 Tbs finely chopped celery
1 Tbs minced fresh flat-leaf parsley
1 tsp minced garlic
¾ tsp freshly ground black pepper

Combine all ingredients in a mixing bowl and stir well to combine.


Recipe adapted from Jimmy Bannos

2 lbs chicken thigh meat, diced
2 lbs Andouille sausage, sliced
1 gallon chicken stock
1 c. green peppers, diced
1 c. celery, diced
1 c. onions, diced
32 oz clam juice
1 c. + 4 oz tomato paste
¼ c. Cajun seasoning
1/8 c. cayenne pepper
¼ c. cornstarch
2 c. cut okra
2 c. frozen shrimp – medium

Sauté diced chicken in sauce pan. Bring chicken stock to a boil. Add green pepper, onion, celery, cooked chicken, and sliced sausage.

Stir in cajun seasoning, cayenne pepper, and tomato paste. Let simmer, then add clam juice. Simmer while stirring occasionally for 30 minutes.

Add okra and shrimp. Cook for another 10 minutes.

Dilute cornstarch in a small bowl with water, whisking well to remove lumps. Add to gumbo and bring to a boil. Boil at least two minutes to remove starchy flavor.

Serve over rice with hot corn muffins.

Real New Orleans Prawleens

Recipe courtesy of Shirley Corriher

1 ¼ c. pecans, toasted
1 ½ c. almond slivers, toasted
2 Tbs + 2 Tbs butter
¼ tsp salt
1 c. packed light brown sugar
1 c. sugar
½ c. evaporated milk
1 tsp vanilla extract or rum

Preheat oven to 350° F.

Line a baking sheet with foil. Generously butter foil.

Arrange nuts on a second sheet pan and toast in oven until fragrant – about 8 minutes. Stir 2 Tbs of butter into nuts while they are still warm, then sprinkle with salt.

Combine brown sugar, sugar, and evaporated milk in a pan and cook until a digital or candy thermometer registers 236° F. Remove from heat and allow to rest, undisturbed, for 4 minutes. Add buttered, salted nuts and vanilla or rum; beat with a wooden spoon until mixture starts to thicken. Drop spoonfuls of mixture onto buttered foil-lined baking sheet, spacing 2 inches apart.

Allow to cool completely before serving. Store in an airtight container at room temperature.

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