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Fat Tuesday Menu Ideas

post #1 of 9
Thread Starter 
I am crap at Cajun Food. Anyone have any ideas?

I thought a Gumbo with okra, chicken and andouille would be good but I sm lost as to side dishes and what not.

What is everybody making?
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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post #2 of 9
Depending on what looks good at the store, I may make either barbecued shrimp, or fried catfish fillets. The shrimp are called bbq, but really they are poached gently in olive oil flavored with garlic and rosemary and a lot of black pepper; serve them over linguine (the recipe comes from Mosca's, a resto near NO). If I make fish fillets, will do some remoulade sauce. Maybe some stuffed squash as a side (would like to make stuffed christophene -- pretty much the same as chayote, but not sure if the store I'm going to will have them), or some stewed eggplant.

If we hadn't had rice two nights in a row, I might make some red beans and rice, but with tasso ham. Then again, I might just, anyway. :lips:

If you make a nice gumbo, you don't really need much else besides rice, since the gumbo has lots of vegs already. Is this for home or work?
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 9
Check out the other mardi gras thread: http://www.cheftalk.com/forums/showthread.php?t=21395

Mredikop, other than rice, why do you need any sides with gumbo? But if you must, stuffed squash, as Suzanne suggests, will work fine. Maque Choux goes with any cajun food.

And, if you really want to celebrate, why not serve individual crawfish tarts as a starter?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 9
Thread Starter 
It's for home. I thought I might make some dirty rice and some blackened chicken too. I also thought about cat fish but I don't really like it (preference). I may make some crab tarts since there is like nowhere to get crawfish in Chicago I definitely want to make some apps but I am so lost. I am going to look on the recipe sites and pull it together.
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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post #5 of 9
No crawfish? :( Actually, crawfish meat is pretty generally available now, but it's frozen :eek: and mostly comes from China, not the bayous. ;)

I don't much like catfish either -- muddy-tasting bottom-feeder and all that -- so I didn't even look for it. I got shrimp and made the Mosca Barbecued Shrimp :lips: and served it over spaghetti. (Remember, there's a big Italian influence in NO, too -- in fact, there's a local pizza chain here called Two Boots, linking the shape of Louisiana and Italy.)

What did you end up doing?
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #6 of 9

Tomorrow, by-the-way, February 21, is "Fat Tuesday" this year. 

 

 

 

 

I'm just sayin'. 

post #7 of 9

I made some Andouille a while back. Still have some in the freezer. Have to consult with my friends and see what they want to eat.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 9

Laissez le Bon temp rouler

 

We're going to a friends, I've got dessert

I'm making Outrageous Brownies (can't go wrong with chocolate, right?)

post #9 of 9

At work I made a gumbo z'herbes and served it with (not traditional, but done in the style) polenta focaccia. Also a crawfish pie, hoppin john, and chow chow.  2 Sandwich specials, an oyster po' boy and a muffuletta. Didn't make, but do have a fondness for oysters rockefeller, corn maque choux,  and bananas foster.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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