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Fleur de Lolly: It’s fun to replicate restaurant recipes

Laura Tolbert
Laura Tolbert
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Posted: May. 30, 2019 1:08 pm

Part of the fun of dining in new restaurants while on vacation is finding that dish that you think about long after the meal ends. Here are two that became family favorites after I experimented with making my versions at home.


CRAWFISH PEPPERJACK SOUP

The Plaid Rhino in Hattiesburg, Mississippi serves a wide variety of dishes including burgers, sandwiches, salads and soups. After ordering and taking the first bite of this soup, I was determined to duplicate this one, and I think I came very close!
• 2 tablespoons olive oil
• 1 leek, thoroughly washed and thinly sliced (use the white part and some of the green)
• 1 medium yellow onion, diced
• 2 jalapeno peppers, seeds, and membranes removed, diced
• 2 ribs celery, diced
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 to 2 teaspoons Creole seasoning
• 2 Roma tomatoes, seeded, pulp removed and diced
• 1 pound crawfish tails, chopped
• 1 cup heavy cream
• 16 oz. block pepper jack cheese, shredded
• Chopped fresh parsley
Heat the olive oil over medium-high heat in a 5-quart Dutch oven. Add leeks, onions, jalapeños and celery. Cook for 5 to 6 minutes, stirring frequently. Add garlic, salt and pepper. Stir to combine and cook another minute or two.
Lower heat to medium and sprinkle in flour, and cook for 1 minute, stirring constantly. Add chicken stock, one cup at a time, stirring to incorporate the stock into the vegetable mixture thoroughly. Now’s the time to add the Creole seasoning and diced Roma tomatoes.
\Lower heat to a gentle simmer and let cook 25 to 30 minutes, stirring frequently.
Add crawfish tails and heavy cream. After the cream is added, do NOT allow mixture to boil.
Slowly add cheese a little bit a time to allow to melt and blend into the soup. Taste and add additional Creole seasoning and salt and pepper, if needed.
Remove from heat and serve immediately. Serve with toasted garlic bread. Garnish with chopped parsley.

SHRIMP MAGAZINE

The famous Joey K’s Restaurant located on Magazine Street in the Garden District is one of the “don’t miss” places if you visit New Orleans. The restaurant features New Orleans cuisine including Red Beans and Rice, Trout Tchoupitoulas and Creole Jambalaya.
This dish, which includes ham, artichoke hearts and shrimp served over angel hair pasta, was a favorite of several diners at our table. I couldn’t wait to attempt this one in my kitchen.

Here’s my version.

• 1 tablespoon olive oil
• 8 oz. finely diced ham
• 1 14 oz. can artichoke hearts, quartered, drained well
• 1 medium bunch of green onions, washed, thinly sliced diagonally
• 1 teaspoon red pepper flakes
• 1 tablespoon Creole seasoning
• 2 tablespoons butter
• 12 oz. chicken broth or dry white wine
• 1 teaspoon Worcestershire Sauce
• 1 pound large shrimp, peeled, deveined and butterflied
• 12 oz. angel hair pasta, cooked according to package directions
• Chopped fresh parsley
• Freshly grated Parmesan cheese
In a large skillet, add olive oil and heat over medium heat. Add ham and cook until lightly browned, stirring occasionally. Next, toss in the artichoke hearts and green onions, and mix well. When vegetables have softened, sprinkle in red pepper flakes and Creole seasoning. Stir and let cook for another minute or so. Add butter and allow to melt. Pour in chicken broth or wine with the Worcestershire sauce, and bring to a boil. Reduce heat and let simmer until liquid reduces by half. Add shrimp and cook only until pink and opaque. Season with salt and pepper.
Place drained pasta in a large bowl and pour the ham/shrimp mixture over and mix well. Top with chopped parsley and Parmesan cheese. Serve immediately with toasted garlic bread.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com

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