Laissez Les Bons Temps Rouler!! Lawson's Mardi Gras Dinner

I have not been able to splurge very much lately with the new diet. However, everyone has to enjoy the decadence that is Mardi Gras! A friend of mind posted on her Facebook wall the other day about what should she make for dinner on Fat Tuesday? I immediately got to thinking about how I could do a little twist on some cajun cooking. Here is what’s for dinner tonight:


Cajun Shrimp Hushpuppies with a Green Tabasco Cream Sauce for dipping

  • 1 cup yellow cornmeal

  • 3/4 cup self-rising flour

  • 1 teaspoon kosher salt

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon smoked paprika

  • 1/2 small onion, grated

  • 1/4 cup chives, chopped

  • 1/2 pound cooked shrimp, cleaned and tails removed, chopped

  • 1 cup buttermilk

  • 1 egg, beaten

  • 1/4 cup cheddar cheese, grated

  • Peanut oil, for frying

Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.

Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip.

Green Tabasco Cream Sauce

1 cup whole cream

1/4 cup green tabasco

1 shallot thinly diced

1 garlic clove thinly diced

salt and papper to taste

combine all ingredients in sauce pan and let reduce by 50% cool and serve.


Stuffed Breast of Chicken with Pepper Jack, Boursin and Country Ham with Habanero Hollandaise


4 boneless breast of chicken

1 block of pepper jack cheese

1 container of herb boursin cheese

1/4 pound of country  ham

flatten out chicken breast and place country ham first spread boursin on top then thinly slice the pepper jack cheese. roll together and fasten with 2 or 3 toothpicks. Bake in oven at 375 degrees  for 25-30 minutes.

  • Habanero Hollandaise


  • 4 egg yolks

  • 3 1/2 tablespoons lemon juice

  • 1 pinch ground white pepper

  • 1/8 teaspoon Worcestershire sauce

  • 1 habanero pepper finely diced.

  • 1 tablespoon water

  • 1 cup butter, melted

  • 1/4 teaspoon salt

  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. add in diced pepper. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.



Blackened Asparagus:

1 lb fresh asparagus spears, trimmed

4 cloves garlic, minced 1/2 tbsp ground cumin 1/2 tbsp fresh basil, finely chopped 1/4 tbsp crushed red pepper 2 tbsp olive oil Heat oil in a skillet over medium heat. Add minced garlic; saute for 1 minute. Add asparagus spears; stir to coat with olive oil. Continue to stir fry for 7 minutes. Add cumin, basil, and crushed red pepper; stir fry for an additional minute.


Bayou Wild Rice:


  • cooking spray

  • 1/2 cup butter

  • 1 cup uncooked wild rice

  • 3/4 cup uncooked brown rice

  • 6 green onions, chopped

  • 1 (8 ounce) package sliced mushrooms

  • 1 (2.25 ounce) package slivered almonds

  • 1 (10.5 ounce) can condensed French onion soup

  • 1 (10.5 ounce) can beef consomme

  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 2 quart stove top and oven-safe baking dish with nonstick cooking spray.

  2. Melt butter in the baking dish over medium heat. Stir in the wild rice and brown rice. Cook and stir for 5 minutes. Stir in the onions; cook for 5 additional minutes. Remove from heat. Stir in the mushrooms and almonds. Pour onion soup and consomme over the rice mixture. Cover with lid or aluminum foil that has been coated with nonstick cooking spray.

  3. Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.


Home Made Bananas Foster:


  • 1/4 cup butter

  • 2/3 cup dark brown sugar

  • 3 1/2 tablespoons rum

  • 1 1/2 teaspoons vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 3 bananas, peeled and sliced lengthwise and crosswise

  • 1/4 cup coarsely chopped walnuts

  • 1 pint vanilla ice cream

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.


Now, I will not tell you this is entirely healthy! Actually, it is quite the opposite and decadent. However, 

this  will certainly be a crowd pleaser! Bon Appetite and Happy Mardi Gras!



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