Shrimp and Grits. One of the quintessential low country dishes great for breakfast, brunch, or in my home, the perfect after work snack. Low country cooking is unpretentious, yet flavorful. It is representative of true American flavors! Low country refers … Continue reading
This is a quick and easy recipe using all fresh ingredients! This is a perfect appetizer to accompany your Valentine’s Day meal. You can serve these mussels in the shell or removed from the shells and over a bed of fresh pasta. Make sure you have fresh crusty bread on hand to sop-up the flavorful broth. Please note, when choosing a white wine, do not buy a “cooking wine” from off of the shelf. Do not cook with a wine that you won’t drink. I suggest buying an inexpensive dry wine that you enjoy and cooking with it. This rule applies to white and red wines.
4 lbs mussels debearded and cleaned
4 tablespoons (1/4 cup) salted butter
4 tablespoons olive oil
1 red onion quartered and sliced thinly
5 cloves garlic peeled and sliced
5 sprigs fresh thyme
3 roma tomatoes chopped
2 fennel bulbs sliced thinly
2 cups good quality dry white wine (i.e. chardonnay)
1 tablespoon salt
If possible, buy mussels fresh, the day in which you plan to use them. If you are unable to do so, remove mussels from plastic bag and place in the back of your refrigerator with a damp paper towel covering them, for one to two days. This will allow the mussels, which are alive, to breathe.
When ready to prepare, place mussels in a bowl and fill with cool water. Allow mussels to sit for 20 minutes to allow them to expel the sand and dirt inside. Begin to debeard and clean mussels. For tips on debearding mussels please visit this site. Any mussels that are opened, do not close when tapped, or chipped, discard (they are not viable/they’re dead). Once mussels are clean place them in another bowl. Do not simply pour cleaned mussels and water into another bowl, for the sand and dirt that was expelled will transfer to clean bowl. You may use a slotted spoon to transfer mussels.
Meanwhile, in a large heavy pot heat olive oil and butter over medium heat. Add slice garlic, red onion and fennel. Cook for 5 minutes over medium heat, stirring often. Add tomatoes, thyme, and salt. Cook an additional 5 minutes. Pour in two cups of wine and increase heat to medium high. Add mussels on top of vegetables. Place cover on pot.
Allow mussels to cook covered on medium high for 10 minutes. Remove cover and stir so that vegetables are no longer at the bottom of the pot.
Cook mussels an additional 5-10 minutes. Remove/discard any mussels that are unopened.
Serve mussels w some of the liquid in bowl with crusty bread. Provide guests with a plate/bowl for discarded shells.
If serving mussels over pasta, remove mussels from shells and continue to cook in liquid for an additional 5 minutes. Remove all of thyme stems. Pour mussels w sauce/liquid over cooked pasta.
Ebullient Enterprises Catering Menu
Enjoy our delicious soups, main dishes, sides, desserts, and beverages for your next meeting, party or special occasion. Our menu reflects our most common requests. If there’s an item that you’re interested in but it doesn’t appear on the menu, please inquire with one of our ebullient consultants. We offer delivery for a fee, and will return to retrieve the dishes.
All soups require a 2 quart minimum purchase.
2 quarts (serves 4-6) $35
4 quarts (serves 7-8) $60
Country Turkey Noodle
Oaxaca White Chicken Chili
Loaded Baked Potato
Cream of Broccoli
Butternut Squash Bisque
Mom’s Beef Stew
Abuela’s Chicken and Dumplings
Okra Gumbo (Chicken and Sausage)
Seafood Gumbo +$15
Meats and Main Dishes
Choice of 2 meats and 2 sides base price $20 per person. 2 person minimum. Pricing a la cart available upon request.
Additional meat + $3 / Additional side + $2
Pork Chops (fried, smothered, or w chutney)
Meatloaf (turkey or beef)
Chicken (Herb roasted, Mojo, Smothered, Curried, Jerk, or BBQ)
Beef Short Ribs (Braised or BBQ)
BBQ Pork Ribs (Regular or Peach Tamarind BBQ sauce)
Pork Shoulder (Traditional Mojo or BBQ)
Salmon (Ginger Glazed or Jerked) + $3 per person
Shrimp (Etouffe, Curried or Grilled) + $3 per person
Jambalaya (Chicken, Andouille or Turkey Sausage, and Shrimp) + $3 per person
Stuffed Bell Peppers (Ham, Sausage, and Shrimp OR Crab and Shrimp) + $3 per person
Lasagna (Beef, Turkey, Eggplant, Cheese, or Seafood)
Bourbon Baked Spiral Ham Market Price
2 quarts (serves 4-6) $20
4 quarts (serves 7-8) $40
Greens (mustard, kale, collard, or mixed)
Braised Kale and Cabbage
Cabbage (smothered and fried)
Roasted butter or sweet potatoes
Broccoli (steamed or roasted w or w/o parmesan)
Vegetarian Red beans and Rice (white or brown)
Vegetarian Black beans and Rice (white or brown)
Arroz con Gandules (contains pork)
Vegetarian Curry Chana and Aloo
Jasmine, Basmati or Vegetable Fried Rice (white or brown)
Dressing (Sausage +$5)
Homestyle or Baked Macaroni and Cheese
BBQ Baked Beans (Sausage + $5)
Corn Bread or Muffins (Regular or Jalapeño Cheese)
Quiche (various combinations available) $23- $43
Breakfast Hash (Ham, Pork Sausage, or Turkey Sausage) $15 per quart
Cheese Grits $15 per quart
Salmon Croquetts w Remoulade $2 per piece
Chicken or Tuna Salad (Fruit, Curried, or Plain) w/ an array of crackers and breads $25 per quart
Kale Salad with Homemade Vinaigrette or Salad Dressing $15
Sauces and Accompaniments
Peach Tamarind BBQ Sauce All $10 per pint
Habanero Hot Pepper Sauce
Seasonal Fruit Salsa
Grilled Cheese Croutons
Croissant Bread Pudding w Rum Sauce $30
Banana Pudding $25
Praline Cake $25
Flavored Lemonade (Mango, Passion Fruit, Watermelon, or Peach) $20 per gallon
Sangria (White or Red) $50 per gallon
Sorrel with Rum $40 per gallon
My grandmother was known for creating large elaborate meals when given short notice that company was coming or when guests would simply “stop by.” Mother White would call this “throwing together a little la-la.” “La la” could be anything from a rib eye steak cooked atop the stove, a pot of red beans, and of course a pot of gumbo. Why gumbo? Gumbo is a great meal for a large crowd. Now, when most people make a pot of gumbo, they might do chicken and sausage OR shrimp and crab. My grandmother’s gumbo was usually all seafood, but boy was it delicious! Gumbo crab, lump crab, shrimp, and oysters all fresh from the gulf coast.
A pot of gumbo is not complete on its own. Oh no! When preparing a pot of gumbo one must also prepare side dishes of steamed rice AND potato salad, and of course dried parsley and gumbo file powder (sassafras leaves used for thickening) sprinkled over the gumbo before serving. I’m not posting a potato salad recipe, because everyone thinks that their mother makes the best. LOL I suggest using Blue Plate mayonnaise, a little bell pepper, a little green onion, a little creole mustard, a little sweet relish… you get the idea. But use Blue Plate mayo (found in New Orleans), it’s the best!
Often, people are hesitant about making gumbo because of the first major step, which involves making a roux. The roux is what thickens the gumbo and adds a necessary depth, which simply thickening with okra will not accomplish. Roux is often made with butter and flour, but for gumbo use vegetable oil. A large stock pot full of gumbo requires approximately 2 cups of roux, which is made from 3 cups of vegetable oil and 5 cups of all purpose flour. I will show you how to make roux below, but for now I’ll tell you that roux can be various colors from light brown similar to apple sauce to dark brown like chocolate. The color simply depends on the length of time that you cook it, I like my roux somewhere between a rich peanut buttery color to a milk chocolaty brown. In many families, mine included, the rule is that the color of the roux should be the same shade of the cooker’s back hand side (smile).
The second aspect of gumbo making that often scares people away is not knowing what to add. With most Creole cooking you always start with the trinity: bell pepper, celery, and onions. So, gumbo starts with the trinity with a few additions such as garlic, bay leaves, homemade (or purchased) shrimp/chicken stock, among other seasonings and meats such as andouille sausage, chicken, shrimp, oysters, and crabs depending on what type of gumbo you’re making. I usually add okra ti my gumbo no matter if it’s seafood or chicken because I love okra.
The final thing that you should know about gumbo is that like any other soup or stew, it tastes much better as it continues to cook and of course tastes amazing on the second, third, or fourth day (if you can wait that long lol).
*Please find my “recipe” for gumbo below. Now, full disclosure- this is not a typical recipe like the others you’ll find on this blog. You see, every single time that I make gumbo I make it differently. Also, like many of my other recipes I don’t measure. If I was to create a “standard recipe” for this it would not be correct because sometimes the roux is too thick and may require more stock. Sometimes the gumbo may taste like flour so you may need to increase the cook time. Therefore, what you’ll find below is simply a recipe guide. This “recipe” serves 10-15 people.
3 cups prepared roux
2 whole yellow onions diced
5 stalks celery peeled and diced
2 green bell peppers seeded and diced
5 cloves garlic minced
2 lbs okra cut into 1/4 inch slices (ends and tops discarded)
4-6 chicken thighs (skin removed)
2 lbs andouille sausage cut into 1/4 inch circles
2 lbs lump crab claw meat
3 lbs gumbo crabs (found on the gulf coast)
1 lb oysters in their “liquor”
2 lbs shrimp (heads and shells removed and saved, deveined)
20 cups (5 quarts) of chicken AND/OR shrimp (seafood stock) – to make a stock boil 20 cups of water with shrimp heads or raw chicken pieces (1 whole chicken cut up) and 1 whole onion quartered, 4 stalks celery coarsely cut, 1 tablespoon of salt. Boil for 10 minutes, then simmer for 3-4 hours without top on pot. Strain. Allow it to cool and if using chicken skim fat off of surface.
1 tablespoon Worcestershire sauce
5 bay leaves
1 tablespoon chopped fresh thyme
2 tablespoon dried parsley
1.5 tablespoons Creole seasoning such as Tony’s or Slap Your Momma
1 teaspoon Cayenne pepper
Prepare your roux by placing a heavy pot over medium heat. Add 3 cups of oil and heat until almost smoking. Whisk in by the 1/2 cup full the flour. Whisk to fully incorporate each 1/2 cup before adding next cup. The roux will become smooth and thick. Keep whisking constantly. Once all flour has been added, use a spoon to continue stirring over medium low heat. Cook until roux is the desired color. Cook light brown color cook for an hour or so. For dark chocolate colored roux cook for almost two hours. Please note, times will vary based upon your stove.
Remove 3 cups of roux and add to large heavy stock pot. Heat over medium high heat. Roux will be thick. Add diced yellow onions, celery, and bell pepper (the trinity). Stir to incorporate seasonings and cook for 5 minutes. Add the garlic and cook another minute. Slowly pour in 15 cups or 4 quarts of stock, whisking as you add. This will prevent lumps from forming in your roux.
In a separate pan, brown sausage. Remove sausage using spotted spoon and add to roux/stock mixture. Stir. Ass bay leaves, Worcestershire sauce, and other seasonings.
Bring pot to a boil for 5 minutes, stirring constantly scraping the bottom of pot.
Meanwhile, in the same pot where sausage was cooked, add 2 lbs of sliced okra (fresh or frozen) over medium heat. Okra will be slimy, which is alright because slime will cook off once added to roux/gumbo pot. Too reduce slime, dice up one tomato and add to okra. The acid will reduce the slime. Once okra is tender add to pot with roux and other ingredients.
After 5 minutes reduce pot from boil to simmer. Cook on low with top off of pot for at least one hour. Taste it. If it still tastes like flour continue to simmer and add remaining 4 cups/1 quart of stock (liquid). Cook another 30 minutes. It should no longer taste like flour.
In separate heavy pot brown chicken thighs in a little oil with skin removed. Once brown, remove chicken thighs and set aside to cool. Once cool, shred chicken meat from bones. Add shredded cooked chicken to gumbo pot. Stir. Add all crab meats, oysters, parsley, and thyme. Stir. Add more Creole seasoning if needed.
Lastly, add shrimp. Cook until shrimp turn pink. Taste. If more seasoning is needed it, add it. Gumbo should look like a medium thick gravy. This is how I like my gumbo, not soupy.
Place gumbo in bowls. Sprinkle with extra dried parsley and file powder. Serve with rice and or potato salad.
I recently lost my 90 year old grandmother in New Orleans. She was a beautiful woman whose personality and food was renown all over New Orleans. When I first relocated to New Orleans, she was living on St. Denis Street, directly across from Dillard University, awaiting the rebuilding of her home in the lower 9th ward which Hurricane Katrina all but destroyed. It was on St. Denis Street that I began to take an interest in developing my cooking style. I could cook “well” prior to moving to New Orleans, but Mother White (my grandmother), taught me how to elevate my food to the maximum level. It is in New Orleans that food became my way of showing love. Together, we would prepare stuffed bell peppers for Thanksgiving and Christmas dinners. It’s important to note that in New Orleans, the preparation of stuffed bell peppers varies based upon the neighborhood. Typically, those in the 7th ward would use tomatoes and/or tomato sauce in their stuffed bell peppers and rice. Another way to prepare this recipe is to omit the beef and sausage and instead add fresh crab meat with the shrimp. Mother White said that, “[my] food will get you a husband and keep him.” We’ll see.
Serve with baked macaroni (and cheese) and a green vegetable such as green beans.
8 medium sized red bell peppers, tops and seeds removed and cut in half lengthwise
2 tablespoons extra virgin olive oil
2 tablespoons Creole Seasoning (a mixture of salt, cayenne pepper, garlic powder, onion powder, etc)
1 medium yellow onion diced
4 stalks celery, peeled and diced
1 bell pepper, cleaned and chopped
1 teaspoon minced garlic
2 tablespoons dried parsley flakes
1/2 pan prepared cornbread crumbled or 1 1/2 cup bread stuffing/dressing mix
1 cup breadcrumbs
1 lb ground chuck
1 lb cooked ham finely chopped OR 1lb smoked sausage/andouille sausage chopped into small cubes
1 lb medium or large sized fresh (gulf if available) shrimp heads removed, peeled, and deveined; each cut in half
2 cups chicken or beef stock
In large pot place olive oil and add diced bell peppers, onions, garlic, and celery. Cook over medium heat.
Once vegetables are translucent, add ham/sausage and ground beef. Cook until beef is no longer pink. Add shrimp. Cook until shrimp is pink. Be careful not to over cook, shrimp will become rubbery.
To same pot add crumbled cornbread or stuffing mix and bread crumbs. Mix with vegetables and meat. Add chicken or beef stock by the 1/2 cup full to moisten while incorporating with vegetables and meat. Season to taste with creole seasoning. If too thick/dry add more stock.
Cut 6 bell peppers in half lengthwise. Remove seeds and membrane. Spoon dressing (bread, meat, and vegetable mixture) into each half. Place on lightly oiled baking sheet.
Bake at 350 degree F oven for 30-45 minutes or until peppers are softened. FYI to cut cooking time down, blanch peppers in hot water for 5 minutes after cutting in half.
This recipe for jambalya is one created by my best friend and , as a quick meal for our boyfriends, while in college. Although it is easy, it is also flavorful and can be “jazzed up” for more discerning tastes. I can’t say that this is “better than your momma’s” but if you brought this to your “momma and n’em” they’d enjoy it just the same. Recipe can be made with brown rice or without rice at all, and served over pasta.
1 tablespoon EVOO
1 pound skinless chicken breasts (boneless or bone in ok)
1 package andouille or smoked sausage (sliced into half-size rounds)
2 pounds fresh shrimp (heads removed and saved, deveined)
3 celery stalks
2 onions (1 cut in half, the other diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
4 cloves garlic (minced)
1 16 oz can/tube tomato paste
1 teaspoon crushed red pepper flakes or cayenne pepper
2 teaspoon Creole Seasoning (such as Tony Chachere seasoning)
1 teaspoon salt
5 cups water
2 cups long grained rice (uncooked)
In large pot bring to boil 5 cups water, chicken breasts, shrimp heads, 1 onion (which was sliced in half), 3 celery stalks, and 1 teaspoon salt.
Cook until chicken appears done (10-15 minutes). Remove chicken from pot and cool on cutting board. Once cooled, shred chicken using two fork method.
Drain liquid chicken was cooked in and set aside (save in order to cook rice).
In dutch oven or heavy cooking pot add EVOO. Once heated add diced onion, diced bell peppers, and garlic and sautee over medium heat until tender.
Once vegetables are tender, add chopped sausage, cleaned shrimp, and shredded chicken to cooked vegetables. Cook until shrimp turns pink (5-10 minutes), on low.
Stir in tomato paste and all dry seasoning. Add additional cayenne pepper if not spicy enough.
Once thoroughly mixed with vegetable and meat mixture, add 4 cups of chicken/shrimp stock (which was set aside), and two cups of uncooked rice.
Bring to a rapid boil for 2 minutes. Then turn all the way down to low and cover. Do NOT remove lid for 20 minutes. Once water is completely absorbed, lightly fluff rice mixture with fork. DO NOT STIR!
Serve with sweet corn bread (see recipe).