Upcoming Events

|

"Organ & Labyrinth"-…

Oct 17 - 17, 2017
Normal 0 false false false EN-US X-NONE X-NONE … more

“Giants of Jazz: Art…

Oct 17 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 17, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Oct 17, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Oct 17 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

East of the…

Oct 17, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 17, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Houmas House Presents…

Oct 17 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Singer/Songerwriter…

Oct 17, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The Historic New…

Oct 17 - 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

Comedy Gold hosted by…

Oct 18 - Nov 1, 2017
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Dickie Brennan’s…

Oct 18 - 18, 2017
Due to popular demand, Dickie Brennan's Tableau Restaurant and The Historic New… more

The Fountain Lounge…

Oct 18 - Dec 27, 2017
Join us at the Fountain Lounge every Wednesday  to enjoy music from Tom… more

Heart of the House

Oct 19, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park

Oct 19 - Nov 2, 2017
Jazz in the Park returns this fall running from September 14th to November… more

Lilith in Loa…

Oct 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

The Fountain Lounge…

Oct 19 - Nov 18, 2017
Join us for Amanda Ducorbier at the Fountain Lounge in the Roosevelt Hotel.… more

22nd Annual Pasta &…

Oct 20 - 20, 2017
Join us for an unforgettable evening ..Paris, Montmare, Cabaret, Can Can, and… more

Boo at the Zoo

Oct 20 - 28, 2017
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Concerts in the…

Oct 20 - 20, 2017
The Historic New Orleans Collection's popular outdoor music series Concerts in… more

"Organ & Labyrinth"-…

Oct 17 - 17, 2017
Normal 0 false false false EN-US X-NONE X-NONE … more
OVG Guide Widget 1

Cochon's Shrimp and Deviled Egg Gumbo

This is a great recipe for a Super bowl Party. It uses two great party dishes gumbo and deviled eggs. By combining the tradition of the prairie Cajuns' adding hardboiled eggs and potato salad into one component the traditional becomes different and exciting.

Buy whole shrimp for the recipe and take the time to peel them, saving the shells for the stock. Roast the shells with a rough chopped onion, carrot and celery stalk, cover with water and simmer for 45 minutes for the shrimp stock. You could use chicken stock or water but the extra effort is incredibly rewarding.

Ingredients:
• 1 cup vegetable oil
• 1 cup flour
• 1 cup diced onion
• 1 cup diced green pepper
• 2/3 cup diced celery
• 4 oz dried Louisiana shrimp
• 4 pounds fresh whole Louisiana shrimp
   (use the heads and shells to make stock)
• 2 pounds okra cut into 1/2" rounds
• 3 quarts shrimp stock
• 1 tablespoon minced garlic
• 5 bay leaves
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 tablespoon dry thyme
• dash hotsauce

Method of Preparation:
In a heavy pot make a dark red-brown roux over medium high heat with the oil and flour stirring constantly. As soon as the right color is achieved add the vegetables to stop the cooking. Be careful not to splash on yourself. Add the dried shrimp, garlic, herbs and spices and mix.

Gradually add the shrimp stock and bring to a simmer stirring constantly. Skim off the fat that comes to the top and simmer for 1 hour.

Sear the okra over high heat in a large pan with vegetable oil until no longer "snotty." Add the fresh shrimp and okra and adjust the seasoning.

Serve in a bowl with a generous helping of rice and a deviled egg floated on top and a pinch of green onions. It is also good with potato salad or plain hard boiled eggs.

Deviled eggs:

Ingredients:
• 9 hard boiled eggs cut in half
• ½ small onion diced
• ½ cup mayo
• 1 Tablespoon Dijon mustard
• ½ pound boiled shrimp rough chopped
• dash cayenne pepper
• salt and pepper
• hotsauce

Combine the yolks, onion, mayo and mustard in a bowl and mash with a fork. Add the shrimp and seasonings adjusting to taste.