John Hard (aka CaJohn) and Chef Steve Lawrence of CaJohn’s Flavor & Fire created a spectacular Mardi Gras feast for the North Market Chef Series Class last week. Attendees were treated to colorful decorations, Mardi Gras trivia (with beads tossed as prizes), sumptous Cajun foods and the engaging banter of CaJohn and Steve. The menu featured a stunning five courses of traditional New Orleans favorites. Since Mardi Gras is a mere week away I’ve reprinted the recipes from the dinner for you to create your own Mardi Gras repast. I’d go with the BBQ Shrimp for sure and then pick from among the gumbo, jambalaya and etouffe for a main course as most of us were rolling out of the Dispatch Kitchen last week after sampling all three!

Course one: Barbeque Shrimp on Mardi Gras Rice

1# Shrimp 20-25 ct.

1# butter

1 tsp. CaJohns Cajun Seasoning

1 Tbs. CaJohns Creole Seasoning

2 Tbs. minced garlic

1 tsp. Worcestershire sauce

1 Tbs. Lil’ Kick hot sauce

Peel shrimp, but leave the tail on and rinse in cold water. In a high wall skillet over medium-high heat melt the butter. Add the seasonings, garlic, Worcestershire sauce and hot sauce and stir until combined. Add the shrimp and shake until they are fully cooked, about 2 minutes. Lay on top of Mardi Gras Rice and drizzle with pan liquor.

Mardi Gras Rice: Prepare rice according to manufacturer’s instructions as to ratio of uncooked rice to water. Rule of thumb: 2 cups water per cup of rice. Add CaJohns Creole Seasoning to taste to water before cooking and stir (Chef Steve recommends 1-2 Tbs. per cup of rice). Cook rice, stirring occasionally. When rice is cooked stir once more to evenly distribute the seasoning.

Course two: Chicken & Sausage Gumbo

Chef Steve actually made this for the class with duck instead of chicken which made the dish even richer! Feel free to make up your own substitutes as well. It was also served with rice as were/are most of these recipes. It was all stick-to-your-ribs tasty!

1 C. vegetable oil

1 C. flour

1 1/2 C. onion, diced

1 C. celery, diced

1 C. bell pepper, diced

1# andouille sausage, 1/2″ slices

1 1/2 tsp. salt

1/4 tsp. cayenne pepper

3 bay leaves

6 C. chicken broth

1# boneless chicken, 1″ chunks

1 tsp. CaJohns Cajun Seasoning

1 tsp. CaJohns Creole Seasoning

1/2 c. green onion, chopped

1 Tbs. file powder

Combine the oil and flour in a large cast iron or enameled soup pot over medium heat. Slowly stir constantly for 20-25 minutes (Chef Steve recommends having a beer or two to keep you company) until the roux turns dark brown the color of chocolate (DON’T burn it, if you suspect you have, time to crack another beer and start over). Add the onions, celery and bell peppers and stir for 5 minutes or until the onions are opaque and the peppers and celery are wilted. Add the sausage, salt, cayenne and bay leaves. Continue to stir 3-4 minutes. Add the chicken broth. Stir until roux and broth are well combined. Bring to a boil, then reduce heat to medium. Cook uncovered, stirring occasionally for 1 hour. Season the chicken with the Cajun blend, add to the pot and simmer for 2 hours. Skim off any fat that rises to the surface. remove from heat. Stir in Creole Seasoning, green onions and file powder. Remove bay leaves and serve in deep bowls.

Course three: CaJohns Chicken & Sausage Jambalaya

3 # boneless chicken breast & thighs, chopped

2 # smoked sausage/andouille sliced

1/2 C. olive oil

2 C. onion, chopped fine

1 C. bell pepper, chopped

1/2 C. fresh parsley, chopped

1 C. green onion, chopped fine

3 C. uncooked rice’

8 C. chicken broth

1 Tbs, garlic, chopped

Salt to taste, 2 Tbs. Hot Spots/ Lil’ Kick (more if you like it HOT)

In large stock post or high-walled chicken fryer, brown the chicken in olive oil, stirring frequently so the chicken doesn’t stick to the pot. After the chicken has browned, remove from hot, but leave oil. Add onions, bell pepper, green onions and parsley. Saute until the onions are transparent. Add sausage, broth, garlic, chicken , rice, salt and Hot Spots. Cook until broth level falls just beneath the level of the rice. Reduce heat and cover with tight fitting lid. Simmer for 1 hour until rice is fully cooked. DON’T PEEK FOR 1 HOUR! Serve with a bottle of Hot Spots- Spark Hot Sauce to turn up the heat!

Course Four: Chicken Etouffee

4 # (total) boneless chicken breast & thighs

Salt

Garlic powder

Cayenne pepper

1 1/4 C. flour

Vegetable oil for frying

1/2 C. onion, finely chopped

1/2 C. celery, finely chopped

1/2 C. bell pepper, finely chopped

4 C. chicken broth

3 tsp. CaJohns Cajun Seasoning

1/2# butter

3/4 C. green onion, very finely chopped

Rub all sides of chicken pieces with a generous amount of salt, garlic powder and cayenne making sure it is evenly covered. Refrigerate 30 minutes. In plastic bag combine flour, 1/2 tsp. salt, 1/2 tsp. garlic powder and 1/2 tsp. cayenne. Add chicken pieces and shake until coated. Reserve excess flour.

Heat 1 1/2 inches of oil in a heavy high-walled skillet to 375 degrees. Fry the chicken pieces until browned and meat fully cooked (5-7 minutes per side). Drain on paper towels and set aside. Carefully pour oil into large glass measuring cup, leaving as much of the browned bits in the skillet as possible. Scrape bottom of skillet with spoon to dislodge stuck particles, and return 1/2 cup of oil to skillet.

Heat oil over high heat until it starts to smoke. Meanwhile, measure 3/4 cup of flour from chicken coating (add flour if needed to 3/4 cup). In a small bowl combine 1/4 cup of each of the “trinity”, onions, celery and bell peppers. When oil is hot, remove from heat and add flour. Use long handled metal whisk to stir until flour & oil are blended. Return to medium-high heat and whisk constantly until the roux is dark brown, being very careful not to burn the roux OR you! Immediately remove roux from heat and whisk in the trinity. Continue whisking until the roux stops turning darker, about 2-3 minutes.

Bring 3 1/2 cups of chicken broth to a rolling boil in a saucepan. Add the roux by spoonfuls, stirring until each spoonful is dissolved. Bring the finished mixture to a rolling boil, then reduce heat and simmer for 15 minutes, stirring almost constantly. When it becomes the consistency of thick gravy, set aside.

Melt 1/4# butter in large skillet. Add remaining trinity and saute over very low heat until the veggies are completely wilted (10-12 minutes). Add the roux and the seasoning and simmer for 15 minutes, stirring frequently.

Melt the remaining butter in a saucepan over medium heat, add the green onion and saute 2-3 minutes. Add the chicken and the roux mixture and bring to a boil over medium heat. Remove from heat and let rest 15 minutes. Skim off surface oil. Place back on medium burner and reheat. Place chicken on a bed of rice, cover with sauce and serve immediately.

There’s bread pudding for dessert, but you’ll have to wait until tomorrow for that recipe!