Breakfast Strata is a wonderfully savory bake that is steeped overnight in a cheesy custard, keeping prep in the morning to a minimum. Nigella says if the amount of butter appalls you, of course you can use less – however, this enthusiastic buttering not only imparts its glorious flavor as the strata bakes but makes both releasing it and washing up the dish much easier.

Serves 6

ocado.com – Also, watch the video.

INGREDIENTS
500g (18oz) Frozen Whole Leaf Spinach
30g (1oz) unsalted butter, softened, for the dish
6 eggs, large
250ml (8.5oz) whole milk
½ tsp fine sea salt
2 tsp Grey Poupon Dijon Mustard
1 tsp Lea & Perrins Worcestershire Sauce
50g (2oz) Grated Parmigiano Reggiano, plus 3tbsp
150g (5-6oz) Italian Mozzarella, drained
175g (less than 8oz) sturdy bread, torn into generous chunks
290g (10oz) Roasted Red Peppers, drained
1 tsp dried thyme
2 Salad Onions, trimmed and finely sliced
1 bunch Chives, chopped, to scatter (optional)

INSTRUCTIONS

A couple of hours before you want to assemble the strata for overnight steeping, arrange the frozen spinach on a shallow baking tray or large plate and let it thaw.

Generously butter a 23cm-9in-square, 6cm-2in-deep ovenproof dish or similar.

Crack the eggs into a measuring jug (or bowl), then pour in the milk. Spoon in the salt, dijon mustard and worcestershire sauce and, just with a fork, whisk gently but thoroughly to break up the eggs and mix all the ingredients together. Once it seems relatively smooth, add 50g of grated parmesan (reserving the 3tbsp to sprinkle over in the morning) and whisk again quickly to mix.

Squeeze any excess water out of the thawed spinach with your hands and then, with your poor frostbitten fingers, layer it nice and evenly on the bottom of your buttered dish.

Tear half the mozzarella ball into small pieces over the dish, letting the pieces fall as evenly as possible over the spinach layer.

Tumble in the bread pieces to make another layer, then tear the drained peppers over the dish. Arrange them so they’re evenly distributed over the cheese, ensuring every bite is wonderful.

Sprinkle over the dried thyme, followed by the salad onions and the remaining mozzarella (as before), then pour over your egg and milk mixture. Press the bread down into the liquid to submerge it with the implement of your choice, or just use your hands (which I prefer). Cover and chill overnight.

The following day, take the dish out of the fridge and leave it uncovered for 1 hr. Then, 15 mins before time’s up, heat the oven to 200°C/180°C fan/gas 6.

Just before the strata goes in the oven, press down on the bread again, to make sure it has enough eggy coverage, then sprinkle over the remaining 3tbsp grated parmesan. Bake for about 50 mins (check it after 40), by which time the top will be dark gold and puffed up. To check it’s ready, use a regular knife of the sort you eat with to cut into the centre top about 2cm down; if no runny custard remains, it’s cooked! Let it stand for 10 mins and, if wished (and I do wish), scatter the chopped chives over the top.

Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks (chicken and vegetables and rice) in one fell swoop.

Serves 6-8

saveur.com

INGREDIENTS
1 whole chicken (3 lb.), cut into pieces
1 tsp. kosher salt, plus more to taste
½ tsp. cayenne
4 large cloves garlic, peeled; 2 whole and 2 minced
4–5 Tbsp. vegetable oil
1 cup finely chopped onion
½ cup finely chopped green bell pepper
2 bay leaves
1½ cups long-grain white rice, uncooked
1 lb. Cajun andouille, sliced ¼ inch thick
3 cups homemade or store-bought chicken stock, hot
¼ cup finely chopped scallions
¼ cup finely chopped flat-leaf parsley

INSTRUCTIONS
Season the chicken with salt and cayenne. Smash the whole garlic cloves with the flat side of a knife. Rub onto the chicken, then discard the garlic. In a large, heavy pot over medium heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until browned, 8 minutes per batch, adding more oil as needed; set aside.

In the same pot, add the onion, bell pepper, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10 minutes. Add the rice and andouille; cook, stirring frequently, until lightly browned, 15–20 minutes. Return the chicken to the pot, add the stock, and bring to a simmer. Reduce the heat to low, cover, and cook until stock is absorbed, about 30 minutes.

Fluff rice with a fork and season with salt. Just before serving, stir in the scallions and parsley.

Cajun Shrimp and Sausage Pasta is a spice lover’s dream! Plump, Cajun-seasoned shrimp are seared and tossed with Andouille sausage and fettuccine in a simple sauce and topped with green onion. Perfect for weeknights, Mardi Gras celebrations, and anytime in between!

Serves 6

sipandfeast.com

INGREDIENTS
1 pound fettuccine or linguine, spaghetti, etc
2 pounds shrimp cleaned and deveined
2 tablespoons Cajun spice seasoning divided, plus more to taste
½ teaspoon baking soda
12 ounces Andouille sausage thin sliced
3 tablespoons olive oil
2 large bell peppers diced
1 medium onion diced
3 ribs celery diced
2 cups low sodium chicken stock
1 ½ tablespoons Worcestershire sauce
¾ cup heavy cream
5 green onions sliced
2 cups reserved pasta water will most likely not need it all

INSTRUCTIONS
Bring a large pot of salted water (2 tablespoons kosher salt) to boil. In a bowl mix shrimp with baking soda and 1 tablespoon of Cajun seasoning and wait 10 minutes before cooking.

Heat your largest pan to medium heat and sear the shrimp in olive oil until cooked through (about 3-4 minutes). Place the shrimp on a plate and tent with foil.

Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage with a slotted spoon and place it on the same plate as the shrimp and keep tented with foil.

Add the onions, peppers, and celery to the pan and saute for about 10-12 minutes or until they take on some color and soften considerably. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 2-3 minutes less than al dente.

Once the peppers are soft add in the chicken stock and Worcestershire sauce and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.

Add the cream and bring to a simmer. Once the sauce starts to thicken (about 2-3 minutes) add the pasta and continue to simmer while stirring frequently. Add some of the reserved pasta water to keep everything moist while the pasta cooks.

Add the sausage and shrimp about 1 minute before the pasta reaches al dente then turn off the heat. Add the green onions and taste test. Add more of the Cajun seasoning to taste. Note: It’s best to wait to add more of the seasoning due to the spicy nature of the Andouille.

If the pasta dries out before serving just add a bit of reserved pasta water to thin it out.

Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 “New York”

Serves 6

patijinich.com

INGREDIENTS
For enchiladas:
1 1/2 pounds medium shrimp
5 sprigs fresh parsley
2 garlic cloves peeled
3 to 4 bay leaves
1 teaspoon kosher or sea salt divided, or to taste
1 1/2 pounds ripe tomatoes
1 to 2 serrano or jalapeño chiles to taste
4 scallions trimmed and coarsely chopped
1/2 teaspoon grated nutmeg
3 tablespoons canola or safflower oil divided
1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
12 Corn tortillas
2 tablespoons unsalted butter

For garnish:
4 scallions trimmed and light green and white parts thinly sliced
1 ripe avocado halved, pitted, meat scooped out and sliced
2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

INSTRUCTIONS
Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.

In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.

Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.

Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).

Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.

Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.

To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.

Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.

Chicken, Sausage, and Shrimp Gumbo is a Cajun-style stew that’s loaded with a variety of flavors and textures. A dark roux forms the foundation to which onion, celery, and green bell pepper are added along with chicken, andouille sausage, and shrimp. Served over rice and topped with green onion and a sprinkle of filé powder, this gumbo is sure to be a favorite in your home!

Serves 6

sipandfeast.com

INGREDIENTS
11 tablespoons vegetable oil divided
11 tablespoons flour
1 medium onion diced
2 ribs celery diced
1 large green pepper diced
3 cloves garlic minced
1 pound boneless skinless chicken thighs
¾ pound large shrimp deveined and shells/tails removed
¾ pound Andouille sausage sliced
5 cups low sodium chicken stock plus more if too thick
¼ cup flat leaf parsley minced
2 large bay leaves
1 teaspoon filé powder for serving, optional
1 tablespoon Cajun seasoning divided, plus more to taste
salt and pepper to taste
5 green onions sliced

INSTRUCTIONS
Heat a large Dutch oven or heavy pot to a touch less than medium. Add 9 tablespoons of vegetable oil. Slowly whisk the flour into the oil and cook, stirring frequently, until the roux reaches a dark brown color (about 40-45 minutes). Make sure to watch the roux the whole time and stir frequently to avoid burning.

Meanwhile, heat a large pan to medium heat. Pat the chicken thighs dry then season with a ½ tablespoon of Cajun seasoning on all sides.

Add the remaining 2 tablespoons of vegetable oil to the pan and add the chicken thighs. Sear for 4-5 minutes per side or until well browned. Remove the thighs to a cutting board and when cool enough to handle chop into bite-size pieces.

Add the Andouille sausage to the same pan and sear until browned (about 4-5 minutes total) then set aside on a plate. Add the low-sodium chicken stock to the pan and with a wooden spoon scrape up all of the brown bits. Turn the heat down to low.

Once the roux is dark brown, add the onions, pepper, and celery and cook in the roux until soft (about 7-10 minutes). Add the garlic and cook for another 2-3 minutes or until fragrant.

Add the chopped chicken, Andouille sausage, chicken stock, bay leaves, and remaining Cajun seasoning to the pot and bring to a boil. Scrape up any brown bits with a wooden spoon. Once boiling turn the heat down and simmer uncovered for 45 minutes.

After 45 minutes stir in the shrimp along with the parsley. Cook for 3-4 minutes or until the shrimp are fully cooked then remove the pot from the heat.

Taste test and adjust salt and pepper and Cajun seasoning to taste if required. Serve the gumbo with white rice, a sprinkle of green onion and parsley, and filé powder.

Burnt Spring Onion Risotto is a rich and creamy vegetarian dish that is brightened and cut with fiery sweetness and smoky flavors, thanks to charred spring onions and a fresh tomato salsa.

Serves 4

deliciousmagazine.co.uk

INGREDIENTS
Vegetable oil to fry
20g unsalted butter
5 garlic cloves
2 bunches spring onions
300g risotto rice
200ml white wine
700ml vegetable stock, warmed
100g cherry tomatoes
½ red chilli
½ red onion, separated into petals (see tips)
100g mascarpone
Juice ¼ lime
½ tsp sugar
1 tsp red wine vinegar

INSTRUCTIONS
Heat a dash of oil and the butter in a medium saucepan. Finely slice 4 of the garlic cloves (leave the remaining one unpeeled) and half the spring onions. Add both to the pan and cook over a medium heat for 5 minutes.

Add the risotto rice to the pan, stir for 1 minute, then pour in the wine and simmer until all the liquid has evaporated/been absorbed by the rice. Add a ladle of warm stock, letting the rice absorb the stock before adding another and stirring regularly throughout.

Meanwhile, put a large frying pan over a high heat and add the second bunch of spring onions (halved to fit in the pan if needed) with a tiny drizzle of oil. Leave to fry undisturbed until charred black on one side. Turn them over and char on the other side, then set aside to cool. Add the cherry tomatoes, chilli, remaining unpeeled garlic clove and onion petals to the pan, then cook until blackened all over.

Roughly chop the charred spring onions and put in a blender or food processor with the mascarpone. Whizz until combined and quite smooth. Once the risotto is cooked, season with salt, pepper and the lime juice, then gently stir in the mascarpone. Put a lid on the pan and leave to sit for 5 minutes.

Peel the charred garlic clove, then whizz it up with the charred tomatoes, red onion petals, sugar and vinegar. Divide the risotto among bowls, adding a dollop of the smoky tomato salsa on top.

Note:
– To separate an onion into petals, you’ll need your half onion to be halved through the root. You then chop off the tip, peel the onion and separate the petal-like layers.

A hearty bowl of Hoppin’ John has been the way that many Southern households ring in the New Year. Served alongside a side of collard greens and cornbread, this meal signifies a year filled with good fortune and security.

Serves 4-6

INGREDIENTS
2 Tbsp. vegetable oil (if using ham hock)
1 smoked ham hock or 8 oz. slab bacon, cut into ¼” pieces
1 small onion, finely chopped
½ green bell pepper, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1¼ cups dried black-eyed peas, soaked overnight, drained
1 Tbsp. Cajun seasoning
2 tsp. dried thyme
1 bay leaf
4 cups low-sodium chicken broth or water
½ tsp. freshly ground black pepper
Kosher salt
Cooked long-grain rice (such as Carolina)
thinly sliced scallions (for serving)

INSTRUCTIONS
If using ham hock, heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium-high. If using bacon, cook in a medium Dutch oven or other heavy pot over medium-low, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Carefully pour out all but 2 Tbsp. fat from pot.

Add onion, bell pepper, and celery to pot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute.

Add black-eyed peas, Cajun seasoning, dried thyme, bay leaf, and ham hock (if using), then pour in broth. Bring to a rolling boil, then reduce heat and cover pot. Simmer until peas are tender but not mushy, 1–1½ hours.

Drain pea mixture in a fine-mesh sieve; discard cooking liquid and bay leaf. Return pea mixture to pot, add pepper. If using bacon, return to pot and stir to combine. If using ham hock, remove from pot and let cool slightly. Pull meat from bone and return to pot; discard bone. Taste and season with salt.

Divide rice among bowls and top with a ladleful of peas. Scatter scallions over.