Third Coast Cuisine

For the first time in their 42 year history the New Orleans Saints are going to the Super Bowl.  The Super Bowl will be played two days before Mardi Gras Day.  Their opponent will be the Indianapolis Colts lead by New Orleans native Peyton Manning.  Peyton's father is one of the most popular Saints of all time, Archie Manning.  Clearly we all need to bookmark a site that features a Bourbon Street web cam cuz if the Saints pull this thing off there's libel to be some Sodom and Gomorrah-like partying going on.  To top it off Super Bowl XLIV well be played in Miami.  It's truly a Third Coast Super Bowl!

Until then, we've got Super Bowl party menus to plan.  Several times during the next two weeks I'll be dropping a few of my Coastal recipes on you so you can party like it's Mardi Gras come Super Bowl Sunday.  Like this party favorite, Gumbo Cakes - fried rice cakes with the flavors of seafood Gumbo.

Gumbo Cakes
2 cups long grain rice
4 ounces shrimp, chopped
4 ounces crab claw meat
3 ½ cups fish stock or water with fish bullion
2 whole bay leaves
1/4 cup chopped okra
1/2 onion, diced
1/2 bell pepper, diced
1 stalk celery diced
1 clove garlic, crushed
2 teaspoons Louisiana hot sauce
1/2 cup rice flour, may substitute AP flour
2 tablespoons butter
2 eggs
Cooking oil
Cajun seasoning
1/2 cup of your favorite Remoulade

In a large saucepan add rice, fish stock, bay leaves, and hot sauce and cook until rice is done.  In a sauté pan melt the butter and sauté onion, pepper, and celery for 2 ½ to 3 minutes then add the garlic and resume sautéing until everything is soft, roughly 3 more minutes.  Season veggie mixture with Cajun Seasoning and set aside to chill.  Turn rice out onto a cookie sheet and spread flat.  Place the cookie sheet in the freezer until rice is completely cooled.  In a large bowl combine rice, veggie mix, shrimp, crab, okra, and eggs.

Do not over work. Form mixture into equal size patties.  Dredge the Gumbo Cakes in the flour seasoned with Cajun Seasoning and place onto the cookie sheet.  Refrigerate for 15 minutes.  Heat a skillet to medium high and add enough cooking oil to cover the Gumbo Cakes halfway and fry the cakes until golden brown, roughly 7 minutes on each side.  Season cakes with Cajun Seasoning immediately.  Serve with Remoulade for dipping.


Until next time, laissez les bons temps rouler!