Fat
Tuesday here at Westminster Place was all about fat and flavor. Guests
started their meal with a tropical mango-black bean salad followed by
shrimp gumbo made with a dark velvet roux. The first entrée
was blackened catfish etoufee (smothered) with dirty rice made with
crispy ground chicken livers and corn maque choux a Creole corn dish,
garnished with Boudin (blood sausage). The second entrée offered was
chicken and sausage jambalaya served with bacon braised green beans. We
served warm peach cobbler for dessert.
M A R D I G R A S
Westminster Place
SOUP
Shrimp Gumbo Holy Trinity | Dark Roux | Shrimp | Rice
| Okra
SALAD
Black Bean and Mango Salad Avocado | Spring Lettuce
ENTRÉE
Blackened Catfish Étouffée Fresh American Catfish |
Tomato Pepper Gravy | Dirty Rice | Creole Corn |
Cajun Boudin Sausage
Chicken and Sausage Jambalaya Simmered Chicken
Thighs | Kielbasa Sausage | Peppers | Onions |
Tomatoes | Bacon Braised Green Beans
DESSERT
Peach Cobbler
Christopher Moore | Morrison Community Living
Executive Chef | Westminster Place
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