"Classic Creole" cooking to mark Mardi Gras

Today's Mardi Gras -- or Fat Tuesday - traditionally a day of excess, fun and food in New Orleans.

"The Early Show" brought the festivities to New York in the person of Ann Cuiellette, author of the new book, "Classic Creole: A Celebration of Food and Family."

She prepared authentic Creole dishes, including her grandmother's jambalaya, shrimp Creole, traditional bread pudding and of course, the drink New Orleans is famous for, the Hurricane!

"Early Show" Recipes Galore!

Jambalaya

INGREDIENTS:

1 1/2 cups Uncooked Long Grain White Rice
2 pounds Raw Shrimp (peeled and deveined)
1/2 pound Beef Smoked Sausage (cut up in cubes)
1/2 pound Ham (cut up in cubes)
1/2 pound boneless, skinless chicken breast (cut up in cubes)
1 cup chopped onion
1 cup chopped green pepper
3 large Bay Leaves
1/4 cup chopped flat leaf parsley
1/4 cup chopped garlic
1/4 cup Olive Oil
1 cup tomato sauce
1 cup chicken broth
1 tablespoon ground black pepper
2 tablespoons Tony Chachere's Creole Seasoning

*To avoid stickiness, rinse rice grains in cool water before cooking.

METHOD:

Using a 11 inch skillet, on medium heat, Sauté sausage, ham and chicken in Olive Oil for about 10 minutes (just until the meat is lightly cooked on the outside). Add onions and green peppers and garlic and cook, stir frequently until they are soft (about 10 minutes). Add shrimp and cook until shrimp are lightly pink on both sides (about 10-15 minutes). Add Rice, tomato sauce, chicken broth and mix well. Add black pepper, Creole seasoning, bay leaves (also add a pinch of salt, but you don't need a lot since Creole seasoning contains salt) and parsley. Turn temperature to low, cover and let cook for about 15 minutes. The liquid should start to absorb the rice, if it looks too dry, add more chicken broth. Cook until the rice is tender (about another 20-25 minutes). Turn off heat and let stand for about 15 minutes.

Shrimp Creole

INGREDIENTS:

2 pounds shrimp (peeled and deveined)
(season raw shrimp with salt and pepper)
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 tablespoon finely chopped garlic
2 large bay leaves
2 (15 ounce cans) tomato sauce (4 cups)
1/3 cup water (or seafood stock)*
2 tablespoons Tony Chachere's Creole Seasoning
1 teaspoon ground black pepper
1/2 teaspoon Thyme
1/3 cup vegetable oil
1/4 cup plain flour
4 stalks chopped green onions (for finishing)
2 cups cooked white rice

METHOD:

Using a 12 inch skillet, saute onions, green peppers, celery and garlic in vegetable oil on medium-high heat for about 10-12 minutes (mixture should be soft and wilted). Add flour and stir frequently for about 5 minutes (until flour is fully incorporated). Add tomato sauce, water, bay leaves, Creole seasoning, pepper and thyme. Stir until mixture is fully incorporated. Cover and simmer on medium-low heat for about 30 minutes (stir occasionally to make sure nothing sticks). Add Shrimp and cover for another 15-20 minutes. Serve over white rice (garnish with green onions). Serves 4-6 people.

*To make seafood stock. After pealing shrimp, boil shells in a pot with 2 cups of water for about 15-20 minutes. Or use chicken stock.

New Orleans Bread Pudding

(Served with Creme Anglaise))

INGREDIENTS:

1 loaf of French bread
3 12 ounce Cans of Evaporated Milk
2 cups heavy whipping cream
1 15 ounce Can of Fruit Cocktail (in Heavy Syrup)*
8 eggs (lightly beaten)
1 1/4 cup Sugar
1 cup Raisins
1 cup Coconut
2 tablespoons Pure Vanilla Bean Paste
3 tablespoons Pure Vanilla Extract

METHOD:

Break French Bread in medium pieces and put into large bowl. Add Milk, Cream and stir until all incorporated. In a separate bowl, beat eggs and add vanilla. Add mixture to Bread and stir well. Add Fruit Cocktail (including syrup), sugar, raisins and coconut. Stir until fully incorporated (mixture will be lumpy). Pour mixture in a 10 X 14 casserole pan (greased with butter). Put casserole in pan of water (about 1 inch from the top) Bake at 350 degrees 1 hour 20 minutes (or until a knife comes out clean). Serves about 10-12.

*I usually take out the cherries.

Creme Anglaise

INGREDIENTS:

2 cups whole milk
1/4 cup granulated sugar
1 egg and 4 egg yokes
1 tablespoon pure vanilla bean paste

METHOD:

In a small sauce pan, on medium heat, cook milk for about 2 minutes (or until milk is hot). In a small glass bowl, whisk eggs and sugar until dissolved. Add ½ of hot milk to bowl and whisk gently, add this to hot milk mixture and continue to cook. Using a wooden spoon, continue to cook mixture for 5 to 8 minutes, stir constantly (mixture will start to thicken) or until mixture can coat the back of the spoon. Add vanilla paste and gently incorporate into the mixture. Remove from heat and place in glass bowl. Let cool for 1 minutes then cover with plastic wrap (be sure to cover the mixture so it doesn't form a skin on top of the bowl). Refrigerate until ready to use.

New Orleans "Hurricane"

INGREDIENTS:

2 ounces Light Rum
2 ounces Dark Rum
2 ounces Passion Fruit Juice
1 ounce Orange Juice
1 tablespoon freshly squeezed lime juice
1 tablespoon Simple Syrup
1 tablespoon Grenadine
Orange slice and Maraschino Cherry - for Garnish

METHOD:

Shake all ingredients in a cocktail shaker with ice. Stain and pour into a Hurricane Glass. Garnish with a cherry and orange slice (on a toothpick).

History of the Hurricane:

This drink was invented during World War II at Pat O'Brien's bar in New Orleans. It was named after the shape of a hurricane lamp, which was commonly used during that time.