Mardi Gras Cajun Cook-Off is underway

AM Show
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

ST. LOUIS, MO (KTVI) – It’s Mardi Gras time, and Chef Mike Johnson from Sugarfire Smoke House is cooking us up a Cajun dish that is sure to get everyone ready for the occasion. The big Cajun Cook-off is set for Saturday, January 23.  Popular chefs from the St. Louis area will compete against each other for the chance to win a cash prize.

The event is today from 12:00-4:00 P.M. at the Bud Light Party Centre in Soulard Market Park.  Advance tickets are $35/tickets at the door $45.

 

New Orleans BBQ Shrimp

Yield: 4 servings

Ingredients

  • 3 pounds large Gulf shrimp, in their shells
  • 2 tablespoons Cajun seasoning, recipe follows
  • Cracked black pepper
  • 2 tablespoons olive oil
  • ¼ cup chopped onions
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 3 lemons, peeled & sectioned
  • 2 cups water
  • ½ cup Worcestershire sauce
  • ¼ cup dry white wine
  • ¼ teaspoon salt
  • 2 cups heavy cream
  • 2 tablespoons butter
  • Traditional southern biscuits
  • 1 tablespoon chopped chives

 

Sugarfire Cajun Seasoning

  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Peel the shrimp, leaving only their tails attached.  Reserve the shells and set aside.  Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings.  Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat.  When the oil is hot, add the onions and garlic and saute for 1 minute.  Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper.  Stir well and bring to a boil.  Reduce the heat and simmer for 30 minutes.  Remove from the heat, allow to cool for about 15 minutes.  Strain into a small saucepan.  There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick.

FOX 2 Newsletters

Sign up for a newsletter from FOX 2 to get updates about news and weather. We offer daily headlines, breaking news, severe weather, and forecast emails.

Popular

Latest News

More News