Mardi Gras Recipes

Blackened Grilled Oysters

Recipe: Jean Heimann

Ingredients

  • 1 dozen deep bellied oysters, shucked
  • 4 oz. butter, softened
  • 3 Tbs. Blackened Cajun Seasoning
  • 1 Tbs. hot sauce
  • 1 tsp. Worcestershire
  • 2 Tbs. lemon juice

Method

  1. Blend together the butter, seasoning, Worcestershire, hot sauce, and lemon juice.
  2. Heat a grill to the highest setting. Add 2 teaspoons compound butter on top of the shucked oyster.  Place on the grill, cover and cook for 2 minutes.
  3. Serve immediately.

Chicken & Sausage Jambalaya

Recipe: Renan Lopes

Ingredients

  • 1 lbs. Chicken Breast, cubed
  • 1 lbs. Andouille Sausage, sliced
  • 1 Tomato, sliced
  • 1 Red Onion, diced
  • 1 heart Celery, sliced
  • 1 Green Bell Pepper, diced
  • 3 Tbs. Blackened Cajun Seasoning
  • 2 cups Long Grain Rice
  • 4 cups Chicken Stock

Method

  1. Add 1 Tbs. of Cajun seasoning to the cubed chicken
  2. Sauté chicken and sausage until browned. Set aside.
  3. Add onion, pepper and celery and sauté until onion softens.
  4. Add tomato, remaining seasoning and bay leaves.
  5. Add chicken, sausage, rice and stock and bring to a boil.
  6. Reduce to low and cover for 25 minutes.

Brûléed Toast with Chicory Coffee Ice Cream

Recipe: Renan Lopes

Ingredients

Chicory Coffee Ice Cream

Method

  • 454 g. Milk
  • 454 g. Heavy Cream
  • 4 large Eggs
  • 99 g. Sugar
  • 10 g. Chicory Coffee

Chicory Coffee Ice Cream

  1. Bring milk, cream and coffee to a boil in a large saucepan.
  2. Cream the egg, sugar together in a large bowl.
  3. Temper the egg mixture by slowly adding some of the milk mixture into the bowl while stirring. When warmed, add egg mixture back into the pan.
  4. Heat, while stirring, until thickened to a custard texture (175°F).
  5. Refrigerate overnight, and then churn in a ice cream machine.

Ingredients

Brûléed Toast

  • 1 thick slices of Brioche
  • 40 g. Butter, softened
  • 20 g. Brown Sugar
  • 20 g. LifeSpice Cinnamon Beignets seasoning (or substitute for 20 g. more Brown Sugar and 1 tsp. of Cinnamon)
  • 20 g. Honey
  • Maldon Salt for finishing
  • Powdered Sugar for finishing

Method

Brûléed Toast

  1. Pre-heat a oven to 350°F.
  2. Mix sugar, seasoning, butter and honey until fully combined.
  3. Spread mixture on all sides of brioche, including edges.
  4. Bake at 350°F for 18 minutes, flipping halfway.
  5. Remove from oven and cool for 5 minutes.
  6. Plate toast and top with chicory coffee ice cream, Maldon salt, and powdered sugar.

Reach out for Seasoning Samples

Interested in making these recipes at home? Reach out today about samples of our Blackened Cajun Seasoning or our Cinnamon Beignets seasoning!

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