SHRIMP DRESSING NEW ORLEANS RECIPES

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it’s spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

Steps:

• Directions for the Cake:
• Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
• Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Make a well in the center and pour in the yeast mixture and milk. Add egg yolks and, using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
• Place ball of dough on a lightly floured surface and knead like bread. During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough, as needed. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
• Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1 1/2 hours, or until the dough doubles in volume.
• Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
• Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume.
• Preheat oven to 375 degrees.
• Brush top and sides of cake with the egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown.
• Remove cake from oven and place on a wire rack to cool. If desired, you can “hide“ the plastic baby in the cake. The one who finds the baby in the piece of the cake is responsible for bringing the King Cake to the next Mardi Gras party.
• Directions for Colored sugars:
• Squeeze a dot of green paste in palm of hand. Sprinkle 4 tablespoons sugar over the paste and rub together quickly. Set aside on wax paper and wash hands to remove color. Repeat process for other 2 colors.
• Directions for Icing:
• Combine sugar and water until smooth. If icing is too stiff, slowly add more water until spreadable. Spread icing over top of warm cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow. Cake is served in 2“ - 3“ pieces.