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Louisiana
Recipes
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LAKE
DES ALLEMANDS CRAB CAKES |
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SEAFOOD
STUFFED TURBAN OF TROUT |
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LOUISIANA
SEAFOOD GUMBO |
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LUMP
CRABMEAT AUGRATIN |
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LAKE
DES ALLEMANDS CRAB CAKES
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COMMENT:
Lake Des Allemands was the
first home of the Cajuns, once they decided to move from the Mississippi
River into the swamplands of Louisiana. In addition to some of the
finest hunting and fishing, this lake is known for its blue crab harvest
each year. Though most often boiled with ears of corn and potatoes, pan
fried crab cakes can be a wonderful change from the norm.
INGREDIENTS:
1 pound jumbo lump crabmeat
1 pound claw crabmeat pinch of basil
1/4 cup finely diced onions
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
1 tbsp chopped garlic
1/2 cup mayonnaise
1/4 cup Creole mustard
1/4 cup chopped parsley
pinch of thyme
cracked black pepper to taste
salt to taste
Worcestershire sauce to taste
Louisiana Gold Pepper Sauce to taste
1 egg
2 cups bread crumbs
oil for pan frying
METHOD:
In a large black iron
skillet heat oil over medium high heat. In a mixing bowl combine claw
crabmeat, onions, celery, bell pepper, garlic, mayonnaise, mustard and
parsley. Using a mixing spoon blend all ingredients until well
incorporated. Add thyme, basil, pepper, salt, Worcestershire, Louisiana
Gold and egg, stirring well into the crabmeat mixture. Fold in lump
crabmeat, being careful not to break the lumps. Dust in enough bread
crumbs to hold the mixture together and pick up most of the moisture.
Form the crab mixture into round patties, approximately one half inch
thick and 2 1/2 inches in diameter. Coat the outside of each crab cake
lightly with remaining bread crumbs and pan fry on each side until
golden brown. Serve with remoulade, tartar or cocktail sauce.
PREP TIME: 1 Hour
SERVES: 8
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SEAFOOD STUFFED
TURBAN OF TROUT
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INGREDIENTS:
6 5-7 ounce trout or other
white fish fillets
2 cups seasoned Italian bread crumbs
2 lbs white or claw crabmeat
1/4 cup chopped parsley
3/4 cup melted butter
1 tbsp paprika
1 cup chopped onions
3/4 cup water
1 cup chopped celery
3/4 cup white wine
1 cup chopped green bell pepper
3/4 cup melted butter
1 cup chopped red bell pepper
salt and cracked pepper to taste
1/4 cup diced garlic
dash of Louisiana Gold Pepper Sauce
METHOD:
Preheat oven to 375 degrees
F. In a heavy bottom saute pan, melt butter over medium high heat. Add
onions, celery, bell peppers, and garlic. Saute until vegetables are
wilted, approximately three to five minutes. Add crabmeat and blend well
into vegetable mixture. Continue to cook until juices are rendered from
vegetables and crabmeat. Season to taste, using salt and pepper. Remove
from heat and sprinkle in bread crumbs, a little at a time, until proper
consistency is achieved. Stuffing should not be too dry. Adjust
seasonings if necessary. Place an equal amount of stuffing in each
catfish fillet. Roll fillets into turban shape and secure with
toothpicks. In another saute pan melt butter over medium high heat.
Place fish in baking pan then add water and wine. Sprinkle with paprika,
and season to taste using salt, pepper and Louisiana Gold. Bake for
fifteen minutes or until golden brown.
PREP TIME: 1 Hour
SERVES: 6
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LOUISIANA SEAFOOD
GUMBO
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COMMENT:
The premier soup of Cajun
country, seafood gumbo, is known worldwide as the dish to seek out when
visiting South Louisiana. There are as many recipes for this soup as
there are people who cook it. This, however, is my favorite.
INGREDIENTS:
1 pound 35 count shrimp,
peeled and deveined
1 cup chopped bell pepper
1/4 cup diced garlic
1 pound jumbo lump crabmeat
1/2 pound sliced andouille sausage
2 dozen shucked oysters, reserve liquid
1 pound claw crabmeat
3 quarts shellfish stock
1 cup vegetable oil
2 cups sliced green onions
1 1/2 cups flour
1/2 cup chopped parsley
2 cups chopped onions
salt and cayenne pepper to taste
1 cup chopped celery
dash of Louisiana Gold Pepper Sauce
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 brown roux is achieved. Do not allow
roux to scorch. Should black specks appear in roux, discard and begin
again. Once roux is golden brown, add onions, celery, bell pepper and
garlic. Saute approximately three to five minutes, or until vegetables
are wilted. Add andouille, blend well into vegetable mixture and saute
an additional two to three minutes. Add claw crabmeat and stir into
roux, as this will begin to add seafood flavor to the mixture. Slowly
add hot shellfish stock, one ladle at a time, stirring constantly until
all is incorporated. Bring to a low boil, reduce to simmer and cook
approximately thirty minutes. Add additional stock if necessary to
retain volume. Add green onions and parsley and season to taste using
salt, pepper and Louisiana Gold Pepper Sauce. Fold shrimp, lump
crabmeat, oysters and reserved liquid into soup. Return to a low boil
and cook approximately five minutes. Adjust seasonings and serve over
cooked rice.
PREP TIME: 1 Hour
SERVES: 12
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LUMP CRABMEAT
AUGRATIN
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COMMENT:
Remember for that next
cocktail party, this dish makes an excellent hors d'oeuvreand should be
served hot with garlic croutons or crackers.
INGREDIENTS:
1 lb jumbo lump crabmeat
3 1/2 cups hot whipping cream
1/4 lb butter
1 oz dry white wine
1/4 cup diced onions
1 tbsp lemon juice
1/4 cup diced celery
dash Louisiana Gold hot sauce
1/4 cup chopped red bell pepper
1/2 cup grated cheddar cheese
1/4 cup chopped yellow bell pepper
salt & cracked black pepper to taste
1/4 cup chopped green onions
1/4 cup chopped green bell pepper
1 tbsp diced garlic
1/4 cup chopped parsley
3 tbsps flour
METHOD:
Preheat oven to 375 degrees
F. In a heavy bottom two quart sauce pan, melt butter over medium high
heat. Add onions, celery, red and yellow bell peppers, green onions and
garlic. Saute three to five minutes or until vegetables are wilted. Be
careful not to brown vegetables. Sprinkle in flour, blending well into
mixture. Using a wire whip, wisk hot cream into sauce pan stirring
constantly until thick cream sauce is achieved. Reduce heat to simmer,
add white wine, lemon juice and hot sauce. Sprinkle in half of the
cheddar cheese stirring the mixture constantly. Season to taste using
salt and pepper. Add green bell pepper and parsley for color. If mixture
becomes too thick, add a small amount of hot water or whipping cream.
Place equal parts of jumbo lump crab in the bottom of six augratin
dishes, top with sauce and sprinkle with remaining cheddar cheese. Bake
for ten minutes or until cheese is bubbly.
PREP TIME: 45 minutes
SERVES: 6
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