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41st Annual Holiday…

Dec 10 - 11, 2016
Preservation Resource Center invites you to tour eight private historic homes… more

Allstate Sugar Bowl…

Dec 10 - 10, 2016
After running or walking a beautiful 2-mile course through City Park,… more

Art is the Driving…

Dec 10 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Backyard Grooves

Dec 10, 2016 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Celebration in the…

Dec 10, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas in The…

Dec 10 - 31, 2016
Christmas in the Crevasse is now open featuring hayrides on 5 acres of farm… more

Christmas New Orleans…

Dec 10 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Christmas on Da Bayou…

Dec 10 - 10, 2016
The annual boat parade takes place on the waters surrounding Bayou Gauche… more

Christmas with…

Dec 10 - 10, 2016
Krewe du Voix Chamber Choir, New Orleans' newest a cappella vocal ensemble,… more

Clarence John…

Dec 10, 2016 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Court of Two Sisters…

Dec 10 - 10, 2016
Join us for the  Jazz Brunch with Santa! There will be  both the Jazz… more

Deanie‚Äôs Holiday Kids…

Dec 10 - 18, 2016
Join us for the fourth annual Deanie's Seafood's Holiday Kids Sing-Along… more

Double Dose

Dec 10, 2016 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Exhibition to feature…

Dec 10, 2016 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Festival of the…

Dec 10 - 11, 2016
Enjoy great food, live entertainment, crafts, Santa's Very Merry Forest and… more

Free Photos with…

Dec 10 - 17, 2016
Enjoy cocoa, cookies, and free photos with Santa. The former site of the D.H.… more

Historic New Orleans…

Dec 10, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Holiday Gingerbread…

Dec 10 - 10, 2016
Reserve Seats to Red Fish Grill's Annual Gingerbread House Building Workshops… more

Holiday Home and…

Dec 10 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

Jefferson Performance…

Dec 10 - 11, 2016
The Ultimate Christmas Show (Abridged) is a fast paced, hysterical, whimsical… more

41st Annual Holiday…

Dec 10 - 11, 2016
Preservation Resource Center invites you to tour eight private historic homes… 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.