Today I head to New Orleans to celebrate my first ever Mardi Gras in the vibrant city. In honor of the occasion and Louisiana cuisine, this week’s Shabbat Roundup features some tasty Southern classics.
If you haven’t ever tasted a fried pickle – the time has come! I love fried pickles, and its not just cause I am pregnant currently. Crunchy, briny and fried all at the same time…this Beer Battered Fried Pickle recipe calls for serving with ranch dressing, but you can also serve with a spicy chipotle mayo dipping sauce.
Another great Southern classic is fried okra, and this recipe for Fried Pecan Okra takes an interesting twist on the dish by using a pecan coating.
But above all Louisiana is best known for Gumbo, and the Jew and the Carrot have thankfully already done the research and shared a kosher Gumbo recipe! No easy feat.
Two other great New Orleans-style dishes include Red Beans and Rice, and Stewed Okra and Tomatoes, both vegetarian and pretty easy to whip together.
Shabbat Shalom, happy cooking, and happy Mardi Gras!
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.