So the other week I mentioned that I had to do a Super Bowl food post because it was one of my oldest post themes. Other than bitching about my wife, chasing married women on AM, and not writing about sex there is only one thing I look forward to as much as my Super Bowl post and that is my oldest food-related theme, my -
Mardi Gras food post!
|Not the Bayou but they do know how to cook there!|
So after that first food post and after thinking about what food I'd like to write about only one cuisine came to mind, my favorite - Cajun/Creole! Yes, it's part of my heritage and I love it above all others. So that first (intentional) post was a little history, a little food, a joke, and a lot of useless information. But mostly it was fun and I've had fun each year since!
So today I bring to you Shrimp Gumbo Rice Balls. I know, I know; doesn't sound very appetizing does it? I assure you Gumbo balls is not something you get from a hooker on the corner of Dauphine and Beinville Streets on a Friday night in the Quarter! Maybe I better come up with a better, more appetizing name. Let's go with - Gumbo Rice Fritters. These are great center of the plate at dinner or as a conversation starting appetizer if you want to impress someone about your Cajun'ness or Creolarity!
Gumbo Rice Fritters
1 Qt Reduced Sodium Chicken Broth
1 Cup Chopped Leak
1 Small Onion
6 Tbs Butter, divided
2 Garlic Cloves, minced
1.5 Cups Arborio Rice (uncooked)
0.5 Cup Dry White Wine
2 tsp Kosher salt
0.5 tsp Black pepper
1 Green Bell Pepper, minced
1 Red Bell Pepper, minced
1# Lg (25-30 ct) Peeled, cooked, and de-veined shrimp
1.5 tsp Gumbo File powder
0.5 tsp Cajun seasoning
0.5 tsp Tabasco
3 Green onions, thinly sliced
1 Cup All Purpose Flour
4 Large Eggs, lightly beaten
3 Cups Panko bread crumbs
* Bring broth to a simmer in sauce-pan.
* Sautee chopped leek and sliced onions in 2 Tbs of butter in a Dutch oven on medium heat.
* After 10 minutes add garlic and rice and sautee for two minutes.
* Stir wine into mixture and cook for three minutes.
* Add one cup of broth into mixture stirring consistently until liquid is absorbed.
* Repeat, one cup at a time, until all broth absorbed into mixture.
* Stir in 2 Tbs butter, 1 tsp salt, and pepper and simmer for about 5 more minutes.
* Remove mixed rice, place onto baking sheet, and cool for 10 minutes.
* Saute bell peppers in 2 Tbs melted butter until soft.
* Add shrimp, gumbo file, cajun seasoning, hot sauce, and green onions to sautee.
* After 10 minutes remove sautee mixture and add to rice mixture.
* Form combined shrimp and rice mixture into 1.5 inch balls. Cover and chill for 1 hour.
* In a bowl stir together flour, 0.5 tsp salt, and 0.25 tsp pepper.
* Place eggs in a second bowl, bread crumbs in a third bowl.
* Dredge rice balls in flour mixture, then dip in eggs, and roll in bread crumbs.
* Chill floured balls for 10 minutes.
* Pour vegetable oil into Dutch oven to at least a 5 inch depth.
* Heat oil to 350 degrees on medium heat.
* Fry fritters in batches for 3 minutes or until desired crispness.
* Drain on paper towels after frying.
* Serve with spicy mayo.
* Spicy Mayo: mix 0.25 cups of mayo, 3 Tbs of Tabasco, and salt & pepper to taste.
So as I always say this time of year -
"Laissez les bon temps rouler!"* That's, let the good times roll or live with a certain "joie de vivre!" If you don't speak Cajun' or en Francaise. :)
Son of a gun, we'll have big fun on the Bayou!!!!