One of the most photographed buildings in Louisiana is Oak Alley. With its quarter mile stretch of oak trees, this plantation on River road is easily recognizable. It’s a great place to visit within an hour’s drive from New Orleans.
They do have a restaurant on the grounds to feed the visitors. Here, you can find some classic dishes, two of which I will share with you today. The first needs no introduction, Shrimp Creole. The second one is a great way to start your day, Bananas Foster French Toast. So gather your ingredients, and Let’s head to the kitchen!
Shrimp Creole
Of course, Oak Alley has a recipe for this classic South Louisiana dish. It’s not something that would have been cooked often for the plantation owners due to the distance from New Orleans and the availability of tomatoes. Now, there are easily found in cans.
2 pounds headless jumbo shrimp
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
2 celery rib, chopped
1 bell pepper, chopped
4 garlic cloves, minced
1 (6 ounce can) tomato paste
1 (14 ounce can) diced tomatoes
1 (16 ounce can) sliced mushrooms, drained
1 1/2 teaspoons Creole seasoning
1 tablespoon minced parsley
1 teaspoon dried basil
1 lemon, juiced
1 /2 tablespoons sugar (optional)
1/2 teaspoon hot sauce
Hot cooked rice
Peel shrimp, leaving tails intact; devein if desired. Chill peeled shrimp until needed. Place shells in a saucepan; add four cups of water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes. Drain through a fine-mesh wire strainer into a bowl while pushing down on shells with back of a spoon; discard shells.
Wipe saucepan clean; add strainer broth and return to a boil over medium heat and simmer until liquid has reduced to 1 1/2 cups. Set aside.
Heat oil in a Dutch oven over medium heat. Slowly add flour while stirring until smooth; cook roux about 10 minutes, while stirring constantly until it’s a peanut butter color. Add onion, celery, and bell pepper: cook about five minutes, stirring constantly. Add garlic and tomato paste; cook three minutes, stirring constantly. Add diced tomatoes (plus liquid), mushrooms, Creole seasoning, parsley, basil, lemon juice, sugar (optional), hot sauce and reserved 1 1/2 cups shrimp broth; stir well.
Bring to a low boil over medium heat; reduce heat to low and simmer 20 to 30 minutes or until thick, skimming away any foam or fat that appears on surface.
Add shrimp and simmer about five minutes or until fully cooked. Serve over rice.
Bananas Foster French Toast
Here’s a great way to wake up to New Orleans flavors. Bananas Foster was invented in Brennan’s restaurant. Many dishes borrow the flavors to take them away from dessert. This French toast is a perfect example.
Bananas Foster Syrup
1 1/2 cups good-quality maple syrup
2 tablespoons butter
4 bananas, peeled, halved, and sliced lengthwise
1 teaspoon rum extract
In a small saucepan, heat syrup over medium heat. Add butter and stir until melted and syrup is bubbling. Add bananas and heat thoroughly.
Remove from heat and add rum extract. Return to slow heat and keep warm.
French Toast
6 large eggs
2 teaspoons vanilla
1/2 cup heavy cream
6 tablespoons butter
8 slices French bread (preferably a few days old)
To make batter, whisk eggs, then add vanilla. Pour in cream and whisk until well blended.
In a large skillet, melt 1-2 tablespoons of butter over medium-high heat.
Dip slices of bread into batter and soak thoroughly. Place two slices at a time in skillet and cook on each side until golden brown. Repeat with remaining slices.
Serve slices with warm syrup and bananas.
If you are in New Orleans for a few days, take a trip to see some of the plantations. Their beauty and Southern charm will transport you back to olden times. If you just want to taste some of the deliciousness from the grounds, these recipes are sure to please.
Next up, I will share with you some recipes to honor my mother-in-law for Mother’s Day.
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