Relaxed, southern charm is the hallmark of the Dixie Landings/Port Orleans resort. Here along the "lazy river" you'll find smooth jazz and spicy heat.
Recipes include:
* Bayou Crawfish Pasta
* BBQ Shrimp Orleans
* Key Lime Pie
* Beignets
Bayou Crawfish Pasta
Yield = 6 Entree Portions
I
1-1/2 lbs. 
Linguine
Linguine2 cups Crawfish Tail Meat (Cooked)
Crawfish Tail Meat (Cooked)2 cups Andouille Sausage, Julienne
Andouille Sausage, Julienne1-1/3 cupsParmesan Cheese, Grated
Parmesan Cheese, Grated3 to 4 tbs.Cajun Blackening Seasoning**
Cajun Blackening Seasoning**2 tbs. Butter, Unsalted
Butter, Unsalted1/2 cup Green Onion, 1/4 inch slices
Green Onion, 1/4 inch slices3 cups Half & Half
Half & Half**Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.
Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.Method:
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning. Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.
Note: Cajun Blackening seasonings vary in heat and intensity. Adjust the seasoning to the desired spiciness... This is a spicy dish. Add the spice slowly, you can always add but you can't take it out.
Source: Susan Harman - Exec Sous Chef, DxL & PO
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BBQ Shrimp Orleans
Yield = 4 Servings
Ingredients
AmountIngredient
Ingredient20 ea.Shrimp - 16/20 Count - Peeled with shells reserved.
Shrimp - 16/20 Count - Peeled with shells reserved.1 tbs.Cajun Seasoning
Cajun Seasoning1/2 tsp.Cracked Black Pepper
Cracked Black Pepper1 lb.Cooked Rice
Cooked RiceSauce
2 cupsWater
Water1 tsp.Olive Oil
Olive Oil1/2 cupWorcestershire Sauce
Worcestershire Sauce1 tsp.Cajun Seasoning
Cajun Seasoning1/4 cupWhite Wine
White Wine1/4 cupOnions, Chopped
Onions, Chopped1/4 cup Salt
Salt2 cupsHeavy Cream
Heavy Cream3 ea.Lemons, sliced
Lemons, sliced1/3 cupButter
Butter3 ea.Bay Leaves
Bay Leaves1/4 cupCracked Black Pepper
Cracked Black Pepper2 ea.Cloves Garlic (Minced)
Cloves Garlic (Minced)1/4 cup Chopped Parsley
Chopped ParsleyMethod:
1.) Peel and de-vein the shrimp leaving the tails on. Reserve the shells for the sauce. Sprinkle Cajun seasoning on the shrimp and next the black pepper. Rub this seasoning thoroughly over the shrimp. Refrigerate the shrimp while you are making the sauce.
2.) Heat oil in large pot over high heat. When Oil is hot, add onions and garlic, sauté for one minute. Add the shrimp shells, Cajun seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, cracked black pepper. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and allow to cool. Strain into a small sauce pot. Place over high heat. Bring to a boil and allow to cook until thick and syrupy, and dark brown. About 15 minutes.
3.) Heat oil in large skillet over high heat. When Oil is Hot, add the seasoned shrimp and sauté them for about 2 minutes. Add the cream and all the BBQ sauce. Stir and simmer for 3-5 minutes. Remove shrimp to a warm plate, over warmed Rice. Wisk the butter into the sauce. Remove from the heat. Ladle over shrimp and on front of plate.
4.) Toast garlic bread and cut in half to accompany shrimp. Top with chopped parsley. Serve Hot.
Source: Susan Harman - Exec Sous Chef, DxL & PO
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Key Lime Pie
Yield = 1 - 9" Pie
1- 14oz CanCondensed Milk
Condensed Milk4 Egg Yolks
Egg Yolks3- 4oz Key Lime Juice (depends on taste)
Key Lime Juice (depends on taste)4 oz. Heavy Cream
Heavy Cream1 9" Graham Cracker Pie Shell
9" Graham Cracker Pie Shell1 ea. Lime (sliced thin)
Lime (sliced thin)1 pt. Whipped Cream
Method:
1.) Combine condensed milk and egg yolks in mixer and blend well. Add Key Lime juice and blend well.
2.) Add heavy cream and mix well.
3.) Pour into Graham Cracker Shell.
4.) Bake at 350 degrees for 10 to 15 minutes. Remove from oven, cool.
5.) Top with whipped cream & lime slices
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Beignets
Port Orleans Food Court
1 pk Dry yeast
1/2 c Sugar
2 Eggs
7 c Flour
1 1/2 c Warm water
1 ts Salt
1 c Undiluted evaporated milk
1/4 c Soft shortening
Oil; for frying
Confectioner's sugar
In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. . Cover and chill overnight. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occassionally.
