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The Blue bayou Recipes
KIDS MENU (for lunch and dinner) **
These menu items are intended for children aged 11 and younger. **
All Entrees include jello and your choice of beverage: Coke, Diet, Sprite, Milk, Mint Julep, Apple Juice, Lemonade. Long John's Special $6.99
- Mickey Chicken Nuggets, served with rice and corn cobette. Captain's Treasures $6.99
- Mini Corn Dogs, served with rice and corn cobette. Buccaneer's Bounty $6.99
- Mickey pasta with tomato sauce and Parmesan cheese, served with garlic bread.
Here's the recipe for the Jambalaya.
Choux Fritter Recipe
This recipe comes from guest courtesy cards, handed out to anyone who wanted to know the fritter recipe.
Ingredients:
1/2 c. butter or margarine
1 c. water, boiling
1/4 tsp. salt
1 3/4 c. all-purpose flour
4 eggs
4 cups vegetable oil
granulated sugar
Directions: Melt butter in boiling water, add salt and flour and beat vigorously. Remove from fire as soon as mixture leaves side of pan. Transfer to mixer bowl, cool slightly. Add eggs, one at a time, beating after each addition. Heat oil to 375 degrees, dip tablespoon first in oil, then in batter and drop batter on paper towels. Roll in granulated sugar and serve hot. Yield: 3 dozen.
Mint Julep Recipe:
Ingredients:
1 cup Sugar
3 tsp. Lime Juice Concentrate
3 cups Soda Water
6 tbsp. Creme DeMenthe (hard to find, but this is important)
6 oz. thawed Lemonade Concentrate
Directions:
Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil. Remove from heat and add Creme DeMenthe. Chill. To serve, combine 3 parts syrup to 5 parts water. Yield: Approx. 2/3 gallon. Mint Julep Concentrate.
Monte Cristo Recipe:
This recipe was distributed to Annual Passholders in a newsletter
BATTER
1 1/2 Cups - All-purpose flour, sifted
1/4 Teaspoon - Salt
1 Tablespoon - Baking powder
1 1/3 cups - Water
1 - Egg
Directions:
Sift flour, salt and baking powder together. Add water to beaten egg, then add to flour mixture and mix well. Set aside.
SANDWICH:
1 Ounce - Sliced white meat of turkey
1 Ounce - Sliced Swiss cheese
1 Ounce - Sliced ham
2 Slices - Egg Bread
Directions:
Make a sandwich using turkey first, then Swiss cheese, and then ham. Cut sandwich into quarters using toothpicks to hold sandwich together. Dip sandwich in egg batter and fry in 360 degrees canola oil until golden brown. Remove toothpicks and sprinkle with powdered sugar. Serve with raspberry jelly.
Blue Bayou Jambalaya
Ingredients:
1 pound boneless pork, fresh, diced into 1/2 inch cubes
3 tablespoons vegetable oil
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon thyme, dried
1/4 teaspoon garlic powder
1 16-ounce can tomatoes, crushed
4 cups water
1 1/4 cups rice, uncooked
2 chicken bouillon cubes
1 1/2 cups onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
3/4 cup zucchini, diced
1 teaspoon yellow chili pepper
1/4 cup scallions, chopped
1 tablespoon parsley, chopped
1 cup ham, diced
1 cup Polish sausage, cooked, diced
1 cup Italian sausage, cooked, diced
1 cup okra, frozen, cut
1 1/2 cups small shrimp, cooked
Directions:
In a large saucepan, sauté pork in oil over medium heat for 15 minutes, stirring occasionally. Add pepper, thyme, garlic powder, and tomatoes. Cover and cook for 15 minutes. Add water, ride, bouillon cubes, onion's, celery, green pepper, zucchini, chili peppers, scallions, and parsley. Bring to a boil. Stir to blend ingredients, cover and simmer for 10 to 15 minutes. Stir once or twice and add remaining meat ingredients. Cook for another 10 minutes and add okra and shrimp. Heat well and serve hot. Yields 6 to 8 servings.
Cafe Orleans Cajun Chicken
This recipe comes direct from the NOS chefs.
Ingredients:
Cajun Chicken:
1 lb. boneless skinless chicken breast
2 tbls butter
2 tbls Cajun seasoning
2 tbls flour
16 ounces of chicken broth
2 tomatoes
2 green bell peppers
2 red bell peppers
2 onions
2 stalks of celery
8 sliced mushrooms
Directions:
Make the Cajun seasoning first.
7 ounces of Spanish paprika
5.5 ounces of salt
2 ounces of onion powder
2 1/2 ounces of garlic powder
2 1/5 ounces of cayenne pepper
1 ounce of white pepper
2 ounces of black pepper
1/2 ounce of thyme
1/2 ounce of oregano
3 1/2 ounces of sugar.
These are all dry ingredients; just mix them well together
Take one pound of boneless skinless chicken breasts and cut up into cubes. Melt butter in a pot and sauté the chicken until brown. Add spice and mix. Add flour until chicken is coated. Then add broth and bring to a boil. After mix is boiling, add vegetables (must be chopped), stir, and let simmer for two hours. If it looks like you have too many vegetables for the liquid, don't worry because the vegetables will reduce during the cooking. Add corn starch to thicken if desired. Note: if you precook the chicken, you only need to simmer for 8-10 minutes. Makes five servings.
NOTICE: You can make same-day reservations at the Bayou by visiting the "Reservations Podium" at its entrance. This podium is staffed from Park opening, even if the restaurant itself doesn't open until later. They do have a phone, but I'm not going to give you the number because you can't use it to make reservations anyway. Is is worth it to make reservations? You bet. Run over there as soon as the Park opens and make yourself a reservation. If you forget to do so, don't panic: they keep a number of tables open for walk-ins, but the line moves slower because of reservations. Summer and Holiday Seasons The Bayou opens at 11:30 each day, regardless of season. During peak times, they usually close at 22:00, though sometimes it's much earlier, depending on business and budgets. In short, it's never a great idea to wait too long. Autumn, Winter, Spring: Weekdays Mostly, the Bayou will be open from 11:30 a.m. to 3 p.m., though again it could be shorter/longer or indeed not open at all. One dead giveaway: if Pirates is down for rehab, by definition so is the Bayou as well (you'll never get the chance to see Pirates drained that way). Autumn, Winter, Spring: Weekends Like summertime, but it really depends on which weekend you're talking about. Opening is 11:30 and the restaurant will generate some pretty big lines. I'd say: visit between 2:30 and 4:30 (depending on whether you want lunch or dinner).
