recipes of the day 04/29/04......tribute to the roux....

Discussion in 'Recipes' started by snorton938, Apr 28, 2004.

  1. snorton938

    snorton938 Freshman

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    8
    River Road Shrimp Stew
    SERVES: 6

    this recipe and the next several are from chef john folse.

    COMMENT:
    This is the most popular of all shrimp dishes cooked in Bayou country. It is easy to prepare and is a must on every table during the Lenten season. Crawfish may be substituted as well. It is easy to prepare and, although similar to crawfish bisque, this dish may be completed in half the time.

    INGREDIENTS:

    2 pounds (80-90 count) shrimp, peeled and deveined
    1 cup vegetable oil
    1 cup flour
    2 cups onions, minced
    1 cup celery, minced
    1 cup bell pepper, minced
    2 tbsps garlic, diced
    1/4 cup tomato sauce
    1 quart shrimp stock or water
    1 cup green onions, minced
    1 cup parsley, chopped
    salt and cayenne pepper to taste
    Louisiana Gold Pepper Sauce to taste

    METHOD:
    A rich shrimp stock will certainly make this dish a winner. Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a 2-gallon stock pot, heat oil over medium-high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved. When brown, add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3-5 minutes. Add shrimp and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add shrimp stock stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper. When done, serve over white rice with a few dashes of Louisiana Gold Pepper Sauce.
     
  2. snorton938

    snorton938 Freshman

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    8
    Judge Porter's Cane River Seafood Soup
    SERVES: 6

    COMMENT:
    Typical fish soups in this part of the country often begin with a brown roux and are flavored with tomatoes and spices such as our redfish courtbouillon. This recipe is a much needed twist from the original because it's easier to make and has a unique flavor.

    INGREDIENTS:

    12 (21-25 count) shrimp, head on
    2 pounds redfish, 1-inch cubed
    1 dozen oysters
    1/2 pound crawfish tails
    6 gumbo crabs, cleaned and halved
    1/4 cup butter
    1 cup onions, diced
    1 cup celery, diced
    1/2 cup red bell pepper, diced
    1 tbsp garlic, minced
    1 cup carrots, diced
    3 tbsps flour
    2 quarts oyster liquor
    1/2 cup tomatoes, diced
    1 cup mushrooms, sliced
    2 (8-ounce) cans tomato sauce
    1 bay leaf
    1 tbsp fresh thyme, chopped
    1 tsp fresh tarragon, chopped
    1/4 cup green onions, sliced
    1/4 cup parsley, chopped
    salt and black pepper to taste
    hot sauce to taste

    METHOD:
    In a cast iron Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and carrots. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and, using a wire whisk, stir constantly until white roux is achieved. Add oyster liquor, bring to a rolling boil and reduce to simmer. Cook soup 10-15 minutes or until carrots are al dente. Add tomatoes, mushrooms, tomato sauce, bay leaf, thyme and tarragon. Continue to cook 5 additional minutes, stirring occasionally. Add crabs and shrimp and cook for 2 minutes then add fish. Take care when stirring the soup since the tender fish will break apart easily. Add oysters and crawfish and cook an additional 2 minutes or until oysters begin to plump up. Add green onions, parsley and season to taste using salt, pepper and hot sauce. To serve, place an equal portion of the seafood in each bowl and top with broth. Serve with French bread.
     
  3. snorton938

    snorton938 Freshman

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    8
    She-Crab Soup
    SERVES: 6


    COMMENT:
    This creamy seafood soup, chock-full of crab meat and finished with a touch of sherry, paprika and crab roe, is a traditional dish from the coast of Carolina to the Florida panhandle. You'll need about 8 or 9 large crabs to get enough meat to serve 6. Of course y'all, they have to be female, because after all, that's where the roe comes from. Naturally, you could always buy the crab meat and roe from the seafood supplier, should you not be up to the task of boiling and cleaning crabs.

    INGREDIENTS:

    1 pound jumbo lump crab meat
    ½ cup crab roe
    1/4 cup melted butter
    ½ cup minced onions
    1/4 cup minced celery
    1/4 cup minced red bell pepper
    1 tbsp. minced garlic
    2 tbsps. flour
    3 cups milk
    2 cups heavy whipping cream
    ½ tsp. ground mace
    1 tsp. grated lemon peel
    salt and pepper to taste
    1/4 cup dry sherry
    1 tsp. paprika
    2 tbsps. chopped parsley

    METHOD:
    Pick the crab meat well to remove any shells or cartilage. Chop the roe and set aside. In a dutch oven, heat butter over medium high heat. Add onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Sprinkle in flour, blending well into the vegetable mixture. Add milk, heavy whipping cream and season with mace, lemon peel, salt and pepper. Bring to a low boil, reduce to simmer and add half of the crab meat. Cook, stirring occasionally, 10 to 15 minutes. When ready to serve, adjust salt and pepper if necessary, then add remaining crab meat, crab roe and sherry. Return to a low boil to heat crab meat thoroughly. When serving, garnish with a pinch of paprika and chopped parsley.
     
  4. snorton938

    snorton938 Freshman

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    8
    Brown Oyster Stew
    SERVES: 8


    COMMENT:
    The Creoles of New Orleans created a butter and cream-based oyster soup that was so rich it was referred to as oyster stew. The Cajuns, looking to adapt the dish to their bayou style incorporated the dark brown roux and oyster liquid in place of the butter and cream. Personally, I prefer the bayou version.

    INGREDIENTS:

    3 pints oysters, reserve liquid
    1/2 cup oil
    1/2 cup flour
    1 cup onions, diced
    1/2 cup celery, diced
    1/4 cup bell peppers, diced
    1/4 cup garlic, minced
    1 1/2 quarts oyster liquid or chicken stock
    1/4 cup green onions, sliced
    1/4 cup parsley, chopped
    salt and cracked black pepper to taste
    dash of hot sauce

    METHOD:
    Ask your seafood supplier to reserve one and a half quarts of fresh shucked oyster liquid for this recipe. If oyster liquid is not available, simply substitute either clam juice or chicken stock. In a heavy-bottomed dutch oven, heat liquid over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Do not scorch. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add one pint of oysters and oyster liquid from 2 containers. Add the oyster or chicken stock, a little at a time, to achieve a stew-like consistency. Bring to a rolling boil, reduce to simmer and cook 25-30 minutes. Season with salt, pepper and hot sauce. Add green onions and parsley. Add remaining 2 pints of oysters and adjust seasonings if necessary. Cook 5 additional minutes and serve over rice or puff pastry shells.
     
  5. snorton938

    snorton938 Freshman

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    8
    Crawfish and Mirliton Bisque
    SERVES: 12

    COMMENT:
    Mirliton, or chayote squash, was a gift from the Canary Islanders to the Creoles back in 1765. It is hard to imagine any bayou garden being complete without a mirliton vine growing over an arbor. It is truly one of Louisiana’s most versatile vegetables.

    INGREDIENTS:

    6 mirliton
    1 pound crawfish tails
    1/2 pound tasso, julienned
    1 cup butter
    1 cup onions, diced
    1 cup celery, diced
    ½ cup red bell peppers, diced
    1/4 cup garlic, minced
    ½ tsp nutmeg
    1 tbsp fresh tarragon
    1 cup flour
    2 1/2 quarts shellfish stock or water
    1 pint heavy whipping cream
    1 cup green onions, sliced
    1 cup parsley, chopped
    salt and white pepper to taste

    METHOD:
    Split mirliton lengthwise through the center and poach in lightly salted water for approximately 45 minutes or until tender. The mirliton will be perfectly cooked when a fork can be inserted easily into the pulp. Remove and cool. Once cool, scoop the meat from the mirliton using a teaspoon, discarding the seed and shell. Drain and set aside. In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and tasso. Sauté 3-5 minutes or until vegetables are wilted. Add nutmeg, tarragon and flour and using a wire whisk, stir until white roux is achieved. Do not brown. Add crawfish and shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Add mirliton, blending well into the mixture. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, green onions and parsley. Allow to cook an additional 5 minutes. Season to taste using salt and white pepper.
     
  6. snorton938

    snorton938 Freshman

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    Cream of Louisiana Oyster and Fleur-de-Lis Soup
    SERVES: 10-12


    COMMENT:
    Other than New Orleans Oyster Soup, the famous Oyster and Brie Cheese Soup stands out as one of the most sought after bisque recipes. Here in south Louisiana, we have taken the liberty to incorporate the Fleur-de-Lis triple cream cheese of Bittersweet Plantation Dairy to create a soup that is sure to rival either recipe.

    INGREDIENTS:

    1 quart P&J oysters w/liquid
    ¼ pound butter
    1 cup minced onions
    1 cup minced celery
    ¼ cup minced green bell pepper
    1 tbsp minced garlic
    ¾ cup flour
    1 quart chicken stock
    1 quart heavy cream
    2 (8-ounce) rounds Bittersweet Plantation Dairy Fleur-de-Lis fromage triple cream
    ¼ cup minced red bell pepper
    salt and pepper to taste
    ¼ cup chopped parsley
    ¼ cup sliced green onions

    METHOD:
    Drain oysters and reserve oyster liquid. In heavy sauce pan, melt butter over medium-high heat. Sauté onions, celery, green bell pepper and garlic until vegetables are tender, approximately 3-5 minutes. Add flour and blend well into the vegetable mixture. Add chicken stock and oyster liquid, whisking well into the roux. Slowly add heavy whipping cream until all is well blended. Bring to a rolling boil, reduce to simmer, and cook approximately 10 minutes, stirring occasionally. Cut wheels of Fleur-de-Lis into 8 pieces. Add cheese including rind into the soup, stirring constantly until cheese has melted. Cook 5 additional minutes. Strain the soup through a china cap or strainer to remove seasonings and any unmelted rind. Add oysters and red bell pepper. Season to taste using salt and pepper. Garnish with parsley and green onions. Once oysters are curled and puffy but not overcooked, the soup is ready to serve.
     
  7. snorton938

    snorton938 Freshman

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    8
    Veloute of Boiled Crawfish, Corn and Potatoes
    SERVES: 12

    COMMENT:
    One Saturday afternoon immediately following a crawfish boil, I noticed a table still piled with boiled crawfish, corn and potatoes. With the help of a few friends, we peeled the crawfish and, using the shells, made a boiled crawfish stock. I guess the rest of the story is obvious. This wonderful soup was created!

    INGREDIENTS:

    2 pounds boiled crawfish tails
    1 cup shoepeg corn
    6 small potatoes, cubed
    1 cup melted butter
    1 cup onions, chopped
    1 cup celery, chopped
    1/2 cup red bell pepper, chopped
    1/4 cup garlic, chopped
    1 cup flour
    2 1/2 quarts crawfish stock
    1 pint heavy whipping cream
    1 cup green onions, sliced
    1 cup parsley, chopped
    salt and white pepper to taste
    Louisiana Gold Pepper Sauce to taste

    METHOD:
    In a 1-gallon stock pot, place the shells of the boiled crawfish along with any remaining onions, lemons, etc. Add 3 quarts of cold water, bring to a low boil and cook for 30 minutes. This will impart a concentrated boiled crawfish flavor into the water. If you do not have boiled crawfish, simply boil the corn and potatoes in water lightly seasoned with crab boil for the same effect, or use chicken stock. Once stock is flavorful, strain and reserve 3 quarts of liquid. Once the stock pot has been cleaned, place over medium-high heat, add butter and sauté the onions, celery, bell pepper and garlic until wilted. Add the corn and continue to cook another 3-5 minutes. Sprinkle in flour and stir until well blended. Slowly pour in the crawfish stock, stirring constantly until the consistency of a creamy soup is achieved. Bring to a low boil then add 1/2 of the crawfish and all the potatoes. Cook until potatoes are tender, but not mushy. Add remaining crawfish, heavy whipping cream, green onions and parsley. Season to taste using salt and pepper. You may wish to add a bit more of the crawfish stock to retain the desired consistency of the soup.
     
  8. snorton938

    snorton938 Freshman

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    8
    Smoked Duck, Oyster and Andouille Gumbo
    SERVES: 6

    COMMENT:
    During the Christmas season in Cajun Country, a hot bowl of gumbo awaits visitors at every home on Christmas Eve. The tradition of serving Louisiana's premier soup as the entree after midnight Mass dates back more than 200 years.

    INGREDIENTS:

    2 Long Island ducks, smoked and cut into serving pieces
    1 pint oysters
    1 pound sliced andouille
    1 cup vegetable oil
    1 1/4 cups flour
    2 cups chopped onions
    2 cups chopped celery
    1 cup chopped bell pepper
    1/4 cup diced garlic
    1 pint oyster liquor
    3 quarts chicken stock
    2 cups sliced green onions
    1 cup chopped parsley
    salt to taste
    cracked pepper to taste
    Louisiana Gold Pepper Sauce to taste

    METHOD:
    In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic. Sauté three to five minutes or until vegetables are wilted. Add duck and andouille, blending into vegetable mixture. Add chicken stock and oyster liquor, one ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately two hours. When duck is tender, add oysters and cook an additional ten minutes. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Serve over steamed white rice.
     
  9. snorton938

    snorton938 Freshman

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    Fleur-de-Lis Seafood Pastalaya
    SERVES: 6

    COMMENT:
    Jambalaya is one of the oldest rice dishes in Louisiana. The dish traces its roots back to paella, that great Mediterranean rice dish. With the heavy Italian influence in South Louisiana, it is quite easy to understand how the ingredients of seafood jambalaya made their way onto the pasta platter.

    INGREDIENTS:

    2 dozen (21-25 count) shrimp, peeled and deveined
    1 pound cooked crawfish tails
    1 pound jumbo lump crabmeat
    12 ounces uncooked Penne pasta
    1/4 cup olive oil
    1/2 cup diced onions
    1/4 cup diced red bell pepper
    1/4 cup diced yellow bell pepper
    1/4 cup garlic, minced
    3/4 cup julienned andouille sausage
    1/2 cup diced Creole tomatoes
    2 tbsps flour
    1 quart shellfish stock
    1 tbsp chopped fresh thyme
    2 tbsps chopped fresh basil
    1/4 cup chopped green onions
    Salt and black pepper to taste
    Creole seasoning to taste
    12 whole mussels
    6 (21-25 count) shrimp, head-on

    METHOD:
    In a large cast iron dutch oven, heat olive oil over medium-high heat. Add onions, bell peppers, garlic and andouille sausage. Saute 3-5 minutes or until vegetables are wilted. Add tomatoes and blend well into the vegetable mixture. Sprinkle in flour and, using a wire whisk, stir constantly until white roux is achieved. Add shellfish stock, 1 ladle at a time, until all has been incorporated. Add thyme, basil and season to taste using salt, pepper and Creole seasoning. Bring mixture to a rolling boil, reduce to simmer and cook 5 minutes. Add peeled shrimp, crawfish and lump crabmeat. Gently blend seafoods into the simmering liquid. Add green onions then fold in pasta. Reduce heat to low, cover and cook pastalaya 20-25 minutes or until pasta is al dente and liquid has been absorbed. Prior to serving, line mussels and head-on shrimp across the top of the pasta, cover pot and cook until mussels open and shrimp are pink and curled, approximately 7-10 minutes. When ready to serve, transfer pasta to a decorative platter and arrange mussels and head-on shrimp across the top as garnishes.
     
  10. snorton938

    snorton938 Freshman

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    Crawfish Michaela
    SERVES: 6

    INGREDIENTS:

    1/4 pound butter
    1 tbsp garlic, chopped
    1/4 cup green onions, chopped
    1/4 cup mushrooms, sliced
    1/2 cup tomatoes, diced
    1/2 cup andouille, diced
    1 pound cooked crawfish tails
    1 tbsp flour
    1 ounce dry white wine
    1 tbsp lemon juice
    1/4 cup tomato sauce
    2 cups heavy whipping cream
    1/4 cup red bell pepper, diced
    1 tbsp parsley, chopped
    1 tsp basil, chopped
    1 tsp tarragon, chopped
    salt and cracked black pepper to taste
    4 cups cooked rotini pasta

    METHOD:
    In a 2-quart heavy sauce pan, melt butter over medium-high heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Sauté 3 to 5 minutes, or until vegetables are wilted. Add 1/2 of the crawfish and cook for 2 minutes. Sprinkle in flour and blend well into the mixture. Deglaze pan with white wine and lemon juice. Add tomato sauce, stirring well to incorporate. Add heavy whipping cream, stirring constantly. Cook until cream is thick and of a sauce-like consistency, approximately 5 minutes. Add bell pepper, parsley, basil, tarragon and remaining crawfish. Season to taste using salt and pepper. Gently fold in cooked rotini pasta and serve. May be chilled and served as a cold pasta salad.
     

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