Five years ago Hurricane Katrina released its fury upon the Gulf Coast and devastated the citizens of New Orleans.  Some naysayers claimed that New Orleans wasn’t coming back but they failed to realize that New Orleans is a city with a waterproof soul and an unbreakable spirit. 

Although the work is far from over, New Orleans came back in a strong way.  The New Orleans Saints won their first Super Bowl Championship last year; tourists flocked to the Crescent City in record numbers; many people began rebuilding their lives; and new communities came to life with the help of celebrity support.  Then along came British Petroleum (BP)…

Because of the oil disaster (this was much more than a “spill” as media describes it); people have lost their

livelihood all across the Gulf.  Tourists have stayed away from any water-front community along the Gulf of Mexico and the Gulf seafood industry has suffered tremendously.  Indeed, the resolve of New Orleans citizens is being tested again. But take notice Katrina and BP…wake up and smell the gumbo.  New Orleans is one of our most beloved national treasures and it isn’t going anywhere but UP.

As we reflect on the last five years and the recent petroleum events, let’s continue to enjoy our New Orleans—the food, the music, the energy and the spirit of this great city.  We have created a few videos that showcase both the French Quarter and areas outside of the Quarter that may entice you to visit.  Our previous World Footprints broadcasts highlight international talents like Jeremy Davenport (currently seen on a commercial promoting the new Hawaii Five-O CBS series), Charmaine Neville, Ben Jaffe and Rockin’ Dopsie Jr. and you’ll get a sense of the energy in the city.

Of course, you can never have a conversation about New Orleans without talking about the food.  Umm…the food.  We could talk forever about the food—the gulf shrimp, the gulf oysters—both of which Government officials claim are safe for consumption now.  New Orleans cuisine offers a fantastic excuse to travel there.  For now, indulge in a sensory culinary experience at home and enjoy a traditional New Orleans dish from one of our favorite chefs, Chef John Besh.  Chef John shared a recipe on The Early Show for Shrimp and Grits and we are still craving that beautiful savory delight. Enjoy!!

 

Slow-Cooked Louisiana Shrimp and Andouille Sausage over Grits

For the grits:
1 cup White stone ground organic grits (McEwens)
2 tablespoons Butter
1/2 cup Mascarpone cheese
1 teaspoon Salt

For the shrimp:
2 tablespoons Olive oil
36 jumbo Louisiana shrimp, peeled and deveined
.33 cup Andouille sausage, diced
2 cloves Garlic, minced
1 each Shallot, minced
2 each Piquillo peppers
1 tablespoon Thyme leaves, chopped
2 cups Shrimp Stock
2 tablespoons Butter
1 teaspoons Lemon juice, freshly squeezed
2 cups Tomatoes, cut and canned
1 tablespoons Chives, chopped
1/4 cup Chervil sprigs, fresh

Salt, pepper and Creole Spices to taste

Procedure
1. For the grits, bring 4 cups of water with the salt to a boil in a medium-size saucepan over high heat. Slowly pour the grits into the boiling water, stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don’t stick to the bottom of the pot. Simmer the grits until all of the water has been absorbed and they become soft, about 20 minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the grits in the pot to keep a crust from forming.

2. For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they begin to brown but not cook all the way through. Remove the shrimp as they cook and side aside.

3. In the same skillet, sauté the andouille, garlic, shallot, Piquillo peppers, and thyme until they become aromatic, about 5 minutes. Add in the shrimp stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes.

4. Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes and chives.

5. Spoon a heaping 1/4 cup of the grits into the center of each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.

Tags: BP Oil Spill, British Petroleum, chef John Besh, Deep Water Horizon, Gulf of Mexico, Gulf seafood, Hurricane Katrina, Jazz Music, New Orleans, New Orleans food, Shrimp and Grits, The Early Show

Topics: Consumer & Industry Information, Culinary Travel, Today in History, Travel Tips, Traveler Health & Security, US Travel

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