– a col le ction of Louisiana recip es –
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you’re in Louisiana.
eat like it.
You can access all recipes and more at LouisianaSeafood.com.
T
he holiday season is here and it is a great time to welcome back friends, old and new, to your dinner tables and share a meal. Seafood has been known to grace our holiday menus in casseroles, bakes, side dishes, and stews. Getting together with family and friends is so much about food and tradition. When we decided to make this collection, we chose recipes that speak to so many Louisianans and their own traditions. This is a great assortment that highlights fun and interesting dishes. So enjoy this season, share your traditions with the ones you love and feed your soul with delicious Louisiana Seafood .
www.LouisianaSeafood.com
Louisiana Oyster and Brown Rice Bisque Ingredients • • • • • • • • • • • •
1¼ lbs. Louisiana Oysters, shucked, rinsed clean, chopped 1 Tbsp. Canola oil ½ lb. Spanish or white onions, chopped 1 tsp. Liquid Smoke 2 cups Clam juice 1½ 2% milk ½ cup Fat-free half-and-half 2 Tbsp. Cornstarch 1½ cups Brown rice, cooked 1½ Tbsp. Original TABASCO® brand Pepper Sauce 2 Tbsp. Flat leaf parsley, chopped 1 Tbsp. Smoked paprika
Directions
In a pot over medium-low heat, add oil, onions and liquid smoke; cover and cook until onions are translucent, 3-4 minutes. Add 2 cups of the clam juice, plus the milk and half-and-half, and bring to a simmer. Into a bowl with the cornstarch, ladle 3 oz. of the liquid and stir until cornstarch is blended. Then add this mixture back to the saucepan with the rest of the simmering liquid. Stir over medium-low heat until the liquid thickens slightly. Add the Louisiana Oysters, brown rice and TABASCO®; cook until the oysters are fully cooked, 3-4 minutes. Ladle equal amounts into soup bowls. Garnish with parsley, smoked paprika.
All these recipes and more can be found at www.LouisianaSeafood.com
West Indies Salad Ingredients SALAD • • • • • • • • • • • • • •
1/2 yellow onion, finely diced 1 pound Louisiana jumbo lump crabmeat, picked for shells 1 teaspoon white pepper 1 teaspoon Kosher salt 1 cup extra-virgin olive oil 1 cup ice water 3/4 cup white vinegar 1 bunch lolla rosa or butter lettuce 1 bunch red oak lettuce 1 bunch arugula 1 mango, sliced into thin ribbons 1 papaya, diced 1 heart of palm, julienne dressing, to taste (recipe follows)
DRESSING • • • • •
1/2 cup cane molasses 1/4 cup Louisiana cane vinegar 1/2 cup olive oil blend cayenne pepper, to taste salt, to taste
Chef ’s Note: You may garnish with sweet potato chips (peel sweet potato and fry at 300ºF until crispy), plantain chips (same as sweet potato chips), or coconut chips (slice fresh coconut very thin and bake at 225ºF until crispy).
Directions SALAD
Layer half the onions in a small plastic container, place crabmeat on top, and layer remaining onions. Sprinkle with salt and pepper. Slowly pour ice water, then vinegar on top. Do not mix! Marinate 24 hours. Drain and mix the crab and onion before serving on top of the lolla rosa or butter lettuce, red oak, arugula, mango, papaya, and heart of palm.
DRESSING
In a blender or food processor, pour the molasses and vinegar in first. With the machine running slowly, drizzle in the olive oil, emulsifying the oil into everything else, adjust seasonings to taste.
Garlicy Shrimp Alfredo Bake Ingredients • • • • • • • • • • • • •
12 oz. penne 3 tbsp. butter, divided 3 cloves garlic, minced 1 lb. raw medium or large shrimp, peeled and deveined 2 tbsp. freshly chopped parsley, plus more for garnish Kosher salt 2 tbsp. all-purpose flour 3/4 c. whole milk 1/4 c. low-sodium chicken broth 1 c. shredded mozzarella, divided 1/4 c. plus 2 tbsp. freshly grated Parmesan, divided Freshly ground black pepper 1 c. chopped tomatoes
Directions
1. Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain. 2. Meanwhile, in a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add garlic, shrimp, and parsley and season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.) 3. Add remaining 2 tablespoons butter to skillet and let melt, then stir in flour and cook 1 minute. Add milk and broth and bring to a simmer. Stir in 3/4 cup of mozzarella and 1/4 cup of Parmesan and season with salt and pepper. 4. Add shrimp, tomatoes, and cooked penne and toss until combined. (Add another splash of milk if mixture is too thick.) 5. Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and bake until melty, 5 to 7 minutes. 6. Garnish with parsley before serving.
All these recipes and more can be found at www.LouisianaSeafood.com
Crawfish Mac & Cheese Ingredients • • • • • • • • • • • • • •
1 lb. cavatappi pasta 1/4 c. butter 1/4 c. all-purpose flour 2 1/2 c. whole milk Pinch nutmeg (optional) Kosher salt Freshly ground black pepper 1 1/2 c. shredded white cheddar 1 c. shredded Fontina 3/4 c. freshly grated Parmesan, divided 1 lb. crawfish tail meat, roughly chopped 1/2 c. Panko breadcrumbs 1 tbsp. extra-virgin olive oil 1/4 c. freshly chopped parsley, for garnish
Directions
1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside. 2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes. 3. Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and crawfish tails and transfer into a 9”-x-13” baking dish. 4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.
All these recipes and more can be found at www.LouisianaSeafood.com
Hot Crab and Potato Bake Ingredients • • • • • • • • • • • • • •
3 cups frozen potato tots (about 60 tots) (from 1 [28-ounce] pkg.) 1 3/4 teaspoons Old Bay seasoning, divided 2 tablespoons unsalted butter 2 medium shallots, finely chopped (1/2 cup) 1 large celery stalk, finely chopped (1/3 cup) 2 tablespoons (1 ounce) dry vermouth 6 ounces (3/4 cup) cream cheese, softened ½ cup finely chopped fresh chives ¼ cup mayonnaise ¼ cup sour cream 1 teaspoon hot sauce (such as Tabasco) 1 teaspoon Worcestershire sauce 1 teaspoon grated lemon zest (from 1 lemon) 1 pound fresh lump crabmeat, drained and picked over
Directions
Preheat oven to 425°F. Arrange tots in a single layer on a rimmed baking sheet lined with aluminum foil. Bake in preheated oven until crisp, about 20 minutes. Transfer to a medium bowl; toss with 1/2 teaspoon of the Old Bay. Do not turn oven off. While tots bake, melt butter in a medium skillet over medium. Add shallots and celery; cook, stirring often, until softened, 5 to 6 minutes. Add vermouth; cook, stirring constantly, until mostly evaporated, about 30 seconds. Remove from heat. Stir together cream cheese, chives, mayonnaise, sour cream, hot sauce, Worcestershire sauce, lemon zest, and remaining 1 1/4 teaspoons Old Bay in a large bowl. Fold in crabmeat and shallot mixture. Spread mixture in a 1-quart gratin baking dish. Top evenly with tots. Bake at 425°F until crab mixture bubbles around the edges, about 15 minutes. Let cool 5 minutes.
All these recipes and more can be found at www.LouisianaSeafood.com
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captain. Buy local to support local fishing families and the good work they do to bring the freshest, best and most diverse seafood to our kitchens.
LouisianaSeafood.com for an abundance of world-class seafood, recipes and more right at your fingertips.
Old Tyme Cajun Cornbread Casserole Ingredients • • • • • • • • • • • • • • • •
2 packages Pioneer Yellow Cornbread Mix 1/2 cup unsalted butter 1/2 cup green onions, tops and bottoms, chopped 1/2 cup celery, chopped 1/2 cup bell pepper, chopped 1/2 pound boiled and chopped hot sausage 1 pound Louisiana wild-caught shrimp,peeled and de-veined (16– 20 count) 1 pound Louisiana crawfish tails, chopped 1 pound Louisiana Blue Crab claw meat 1/2 cup whole milk 1 11-ounce can cream-style corn 1/2 cup rich chicken or seafood broth (if needed) 2 whole eggs, beaten 1 cup mild cheddar cheese, shredded 1/4 cup Italian flat-leaf parsley, minced Frank Davis Sprinkling Spice or other Cajun seasoning
Directions
1. First thing you do is bake the cornbread as directed per the package instructions. Don’t shut your oven off. Next, allow the cornbread to cool, and then crumble it with your hands into a large mixing bowl. 2. Melt the butter in a large sauté pan (I’m thinking maybe a 14-incher), then add the onions, celery, and bell pepper, and simmer the mixture down until the onions clear. 3. When all that’s done, drop in the hot sausage and add in the shrimp, the crawfish tails, and the crab claw meat. Toss completely, and cook the mixture for about 5 minutes, stirring often. 4. Then add the milk and creamed corn, and stir until that mixture is fully blended.
5. If at this point you notice that the casserole is a tad on the dry side, stir in about 1/2 cup rich chicken or seafood broth. 6. Finish the casserole by folding all these ingredients into your bowl of crumbled-up cornbread. 7. Fold in the beaten eggs, the shredded Cheddar cheese, and the minced Italian flat-leaf parsley. Season the mixture with either a little Frank Davis Sprinkling Spice or Tony Chachere’s Creole Seasoning to taste. 8. Then transfer the concoction to an 11x14-inch baking dish and bake it at 350ºF for right about 45 minutes until deep golden brown. 9. Enjoy any time you get a hankering for eating something good!
Chef ’s note: If you can’t find Pioneer Cornbread Mix where you shop, then substitute the mix in your store that has the lowest sugar content. You don’t want this rich seafood-flavored casserole tasting overly sweet.
Seafood and Mirliton Casserole Ingredients • • • • • • • • • • • • • • •
6 to 8 mirlitons 2 sticks butter 2 medium onions, finely chopped 2 medium bell peppers, finely chopped ½ stalk celery, finely chopped 1 bunch green onions, finely chopped 1 quart chicken stock or chicken broth 1 tablespoon whole thyme leaves 1 tablespoon parsley flakes 1 tablespoon oregano leaves 1 tablespoon sweet basil Salt (to taste) 1 pound of Louisiana lump crabmeat 2 pounds (91/110) Louisiana shrimp 4 ½ cups Italian bread crumbs
Directions 1. 2. 3. 4. 5. 6.
Boil mirlitons for about one hour or until tender. Let cool and peel off skin. Chop finely. Add butter to pot and all onions, bell peppers, celery, green onions. Simmer until butter is melted. Add 1 quart of chicken stock or chicken broth. Cook until seasonings are translucent or for about 15 minutes. Add shrimp and cook until pink. Add mirlitons, all dry seasoning, and salt to taste. Cook for about 45 minutes on a low fire while stirring occasionally. Turn off fire and fold in crabmeat and Italian bread crumbs. Put into casserole dish, sprinkle top with bread crumbs and bake for 20 minutes at 350˚ degrees.
All these recipes and more can be found at www.LouisianaSeafood.com
Crab Imperial
Ingredients • • • • • • • • • • • • •
2 tablespoons butter 2 cups cream ¼ cup tri-colored peppers (diced) 1 tsp. minced garlic 1 Tbsp. minced green onions (shallots) 1 tsp. fine herbs ½ tsp. salt ½ tsp. dry mustard 1 tsp. hot sauce ½ tsp. Worcestershire sauce 2 Tbsp. lemon aioli 1 bay leaf 1 pound Louisiana crabmeat
Directions
1. Melt the butter. Add peppers, garlic, shallot and bay leaf and sauté until translucent. Add cream and bring to a simmer. Stirring, add salt, mustard, vinegar, hot sauce, and Worcestershire sauce; cook until thickened. 2. Cool. Add lemon aioli to sauce. Add the crab meat to the sauce mixture. Be careful not to break crab meat up. 3. Spoon into ramekins and lightly spread aioli on top. 4. Bake at 350° for 15 minutes until golden brown.
All these recipes and more can be found at www.LouisianaSeafood.com
Crab and Spinach Bisque Ingredients • • • • • • • • •
4 – 10oz bags of fresh spinach 1 lb. butter 3/8 cup flour ¾ cup cream cheese 1 cup milk 2 pints whipping cream 1 lb. crabmeat ½ can chicken stock or 1 can chicken bouillon Pinch of white pepper
Directions
1. Chop spinach fine, if using a food processor, do not puree. Set aside with its juice. 2. Melt butter in a large pot, then add flour and stir until smooth, making sure there are no lumps. 3. Add cream, crabmeat and chicken broth or bouillon. Add spinach and simmer. 4. Melt cream cheese on a slow fire until smooth. Add milk and stir. Add to soup and let cook for 5 minutes. 5. Slowly add water until the bisque reaches desired consistency.
All these recipes and more can be found at www.LouisianaSeafood.com
Crawfish and Green Onion Bread Pudding Ingredients • • • • • • • •
2 cups heavy whipping cream 3 large egg yolks 1 large egg 8 cups cubed day-old French bread (about 8 ounces) 1 lb. Louisiana crawfish tails 2 cups sliced green onion 2 tsp. Sriracha sauce 2 tsp. salt
Directions
1. Spray a 2-quart baking dish with cooking spray. 2. In a large bowl, whisk together the cream, egg yolks and egg. Add bread, crawfish, green onion, Sriracha, and salt; fold together. Pour into prepared baking dish, let stand at room temperature for 30 minutes, or cover and refrigerate overnight. 3. Preheat oven to 325°. Bake for one hour or until center is firm and a knife inserted in the center comes out clean.
All these recipes and more can be found at www.LouisianaSeafood.com
Oyster and Cornbread Dressing Ingredients • • • • • • • • • • •
1 1/2 sticks unsalted butter 1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 cups chopped bell pepper 2 8.5-ounce packs Jiffy cornbread mix, cooked according to package directions, cooled salt and freshly ground black pepper, to taste 2 cups raw chopped Louisiana oysters 2 eggs, beaten Creole seasoning, to taste 1 12-ounce can chicken broth 2 tablespoons chopped parsley
Directions
1. Preheat oven to 350 degrees. 2. Melt the butter in a pan set over medium-high heat. Add the onion, celery, and bell pepper and saute until tender, about 8 minutes. 3. Scrape the vegetables into a large mixing bowl and crumble in the cornbread. Add the salt, pepper, oysters, eggs, Creole seasoning, chicken broth, and parsley. Mix until thoroughly blended. 4. Pour into a buttered casserole dish and bake until hot and golden, about 30 minutes.
All these recipes and more can be found at www.LouisianaSeafood.com
You’re in
Louisiana. eat like it. You can access all recipes and more at LouisianaSeafood.com.