Mardi Gras Time! Crawfish and Andouille-Stuffed Bread paired with Alexandria Nicole 2010 Washington State Rhone-Style White Wine Blend~2011 Winery of the Year
Jambalaya,an a crawfish pie an a file gumbo,cause tonight
I’m gonna see my ma cher amio
Son of a gun, we gonna have big fun on the bayou!!!
It’s THAT time of year again! Even though we did not live in New Orleans,my family and friends always celebrated Mardi Gras in a big way in North Louisiana. Schools even gave us a week off!
Well,it’s TIME to slip on your Haute Hostess Mardi Gras Apron,sip on a delicious glass of wine and while eating your crawfish bread.
Have you seen these luxurious aprons? Elizabeth Scokin,a successful event planner and entrepreneur located right here in Nashville,Tennessee,is the designer of these popular designer aprons making every occasion in your life extra-special. She is located here in Nashville but reaches markets all around the country with these chic designer gems. These make very special gifts for birthdays,wedding showers and holidays. Think Valentine’s and Mardi Gras. My daughter has had the opportunity to photograph some of Elizabeth’s aprons for publication. More to come on that!
Check out her website to see where you can purchase a Haute Hostess Apron in your area:
www.hautehostessaprons.com and www.elizabethscokinproductions.com
THE WINE GLASS:
Pour yourself a lovely glass of Washington State Wine. Celebrate your special occasion with glasses from IBEZA Fine Gifts located at 4231 Harding Road Nashville ,TN in the Stanford Square in Belle Meade.
This exquisite handmade Italian Wine Flute by Arte Italica was so graciously provided by IBEZA. Vetro Gold Flute $84.
Enhance any special occasion.
THANK YOU TO ELIZABETH AND JOYCE!
2010 Shepard’s Mark $20
Alexandria Nicole Rhone style White Wine ALEXANDRIA NICOLE CELLARS of Horse Haven Hills located in Washington State.
2011 Winery of the Year
The Grapes: Roussanne,Viognier and Marsanne ~ A Classic Rhone White Wine Blend
From the first sip to the last drop,you will experience a clean,crisp,dry medium-bodied wine. The flavors of tropical fruits such as fresh pineapple and lemon and floral notes of honeysuckle and lavender are typical of these Rhone varietals.
The rocky soils of Horse Haven Hills lend a sense of terroir.
A wine should taste like where it comes from and do I believe Alexandria Nicole Wines have accomplished this. THANK YOU, Jarrod Boyle for bringing your wines to the Nashville market. I enjoyed meeting you and discussing your wines and vines and the terroir of which they are grown.
The crispness,fruit and floral character of 2010 Shepard’s Mark pairs well with Spicy Crawfish and Andouille Bread. You must try it with your seafood celebrations!
These great wines of Washington State have been introduced to Nashville by Jeanne and Larry of Boonedocks a local wine distributor specializing in unique and boutique wines.
Crawfish Bread ~ My Version of this JAZZ FEST and MARDI GRAS TREAT!
Crawfish and Andouille Sausage filling
Warm and Spicy Crawfish and Andouille Sausage Bread
This New Orleans original is hugely popular especially during the Jazz Fest. There are many versions of the original recipe that were first served. This version is made with Pillsbury Simply Rustic Bread dough stuffed full of spicy crawfish étouffée and lots of warm and gooey melted cheeses.
A great recipe for Mardi Celebrations or anytime you want!
½ cup butter , softened
½ cup chopped onion
1 cup chopped bell pepper;tricolor bell pepper medley from Publix
¼ cup chopped celery
1 cup chicken broth
1⁄4 to 1/2 cup of flour
1⁄8 teaspoon dried thyme
1⁄8 teaspoon sweet basil
2 tablespoons minced garlic
1 link Savoie’s Andouille Sausage sliced into bite-sized pieces
1 pound Louisiana crawfish tails
1⁄3 cup sliced green onion
½ teaspoon or MORE of Tony Chachere’s seasoning
8 ounces shredded colby and monterey jack cheese blend
8 ounces shredded mozzarella
2 cans Pillsbury SIMPLY RUSTIC French Bread
flour for rolling the dough
egg wash (1 egg lightly beaten with 1 tablespoonful of water)
In a large heavy skillet,brown the andouille. Remove from pan.
To the skillet,add butter,chopped onions,bell pepper,garlic and celery. Sauté until somewhat caramelized.
Sprinkle the flour over the sautéing veggies and stir until slightly browned.
Return the andouille to the skillet.
Next add the broth and let the mixture thicken. Note,it will be thicker than what you would have for an étouffée.
Add thyme,basil,Tony’s Seasoning and Tobasco.
At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
Now add the crawfish tails.
When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until thickened and warmed thoroughly.
Set the mixture aside to cool.
Sprinkle surface area lightly with flour.
Open the cans of bread dough. Cut in fourths. Roll into 4 balls with your hands.
Using a rolling pin,roll each dough ball into a circle. Use flour as needed for the surface and rolling pin.
You will have 8 dough circles.
Doesn’t have to be perfect. It’s Rustic.
On one end of each circle,spoon about 1/4 cup or more of the crawfish mixture.
Sprinkle liberally with cheeses,may use up to 1/4 cup.
Bring the other side over and seal with a fork.
Brush the top with the egg wash and sprinkle with sesame seeds.
Bake at 350 degrees til golden brown.
Cheese and Chopped vegetables all purchased pre-chopped from Publix Produce Dept.
Crawfish tails and andouille
Pillsbury Simply Rustic French Bread Dough
Cut into four equal portions
Roll each piece into a ball
Using a rolling pin,roll into a circle
Fill the dough with heaping spoonfuls of crawfish mixture.Fold the other side over the filling.
Don’t worry if its not perfect. It’s not supposed to be.
Bake until crispy and browned. The melted cheese will ooze out. So delicious!