Great Eats - Louisiana Seafood's December Collection of Recipes

– 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.

C

hristmas is just around the corner!

When we get together in Louisiana around the holidays, we gather around great food and friends. This month’s collection of Louisiana Seafood recipes are all of our “greatest hits” from 2021. Louisiana has the most unique seafood in the world and I invite you try one of our recipes during the holidays. I hope this year you get to spend quality time with your loved ones around the table, dining on Louisiana’s best cuisine.

Wishing you a Merry Christmas and always remember to “Feed Your Soul” with delicious Louisiana seafood!

www.LouisianaSeafood.com

Hot Crab Dip Cook/Prep Time: 25 Minutes

Ingredients • • • • • • •

8 oz. ea. / 3 ea. low fat cream cheese ¾ cup Worcestershire sauce 3 cups green onions, chopped 3 tbsp. garlic, chopped 1¼ cups low-sodium soy sauce 2¼ lb. Louisiana blue crabs 6 cups artichoke hearts, chopped

TO ASSEMBLE: • red bell pepper sticks • green bell pepper sticks • tortilla chips

Directions

Blend cream cheese with Worcestershire sauce, green onions, garlic and soy sauce. Fold in Louisiana Blue Crab and artichoke hearts, divide into 3 ovenproof dishes and hold until needed. Place ovenproof dishes in 425°F oven and heat until bubbly, 12-15 minutes. Remove.

Place ovenproof dishes on serving platters, surround each platter with celery, red pepper and green pepper sticks and tortilla chips.

All these recipes and more can be found at www.LouisianaSeafood.com

Cheesy Garlic Crawfish Bread This recipe is a great way to use up those leftovers from the crawfish boil! (This family favorite mixture even freezes well without the crawfish, so plan ahead!)

Recipe provided by Chef Amy Sins of Langlois in New Orleans

Ingredients • • • • • • • • • •

1 loaf French bread, cut in half 1 stick of butter, sliced-room temp 1 –2 heads of garlic, reserved from the boil ½ onion, reserved from the boil 1 cup parmesan cheese, grated ½ cup mozzarella cheese, shredded 1 cup crawfish tails, peeled green onion or herbs, to garnish olive oil, as needed salt and pepper to taste

Directions

Preheat oven to 375*. In a food processor pulse garlic, onion room temp butter until creamy and soft. Pulse in grated parmesan cheese. If the mixture is too thick, drizzle in some olive oil.

Place the French bread on a baking sheet lined with parchment paper. On each piece of French Bread, spoon and smear the garlic butter mixture. Top with crawfish tails and sprinkle with mozzarella cheese and green onion. Bake 10-12 minutes until toasted and melted.

All these recipes and more can be found at www.LouisianaSeafood.com

Crawfish and Goat Cheese King Cake Winner of the 12th Annual Louisiana Seafood Cook-Off, the Crawfish and Goat Cheese King Cake features Cream Cheese Pepper Jelly, Crab Fat, Sugar, and Cajun Caviar! Chef Nathan Richard

Ingredients

DOUGH: • 2 (8-ounce) cans Pillsbury Crescent dough sheets FILLING: • ½ cup minced shallot • ½ cup goat cheese (room temperature) • ½ cup cream cheese (room temperature) • 2 tablespoons minced chives • 2½ teaspoons Tabasco • 12-ounce crawfish tails, drained GLAZE: • 8 ounces cream cheese (soften) • 2 ounces pepper jelly • 2 tablespoons powder sugar OPTIONAL GARNISH: • Cajun Caviar Green onions • Dehydrated crab fat

Directions

FILLING: In a medium bowl, combine shallot, cream cheese, goat cheese, chives, and 2 teaspoons tabasco; gently fold in crawfish. Cover and let set at room temperature, so it will be easier to spread.

GLAZE: Mix well till smooth TO ASSEMBLE: Open a dough sheet package and unroll both sheets. Spread the filling evenly and place dollops of crawfish. Drape outside edges over filling and continue rolling outside inward until filling is covered, widening inner hole as needed, until dough covers the seam. Transfer to a baking sheet lined with parchment paper; cover with plastic wrap and let stand for 10 minutes. Preheat oven to 350°. Uncover cake, and bake until golden brown, about 30 – 40 minutes. Let cool completely.

With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with hydrated crab fat and diced green onion tops.

Serve on the baking tray by slicing the king cake into portions and topping it with Louisiana Cajun Caviar.

Crabmeat Maison Crostini Ingredients • • • • • • • • • • • • •

24 (1/2-inch slices) French Bread (from 1 loaf ) 1 Tbsp. vegetable oil 1 tsp. kosher salt, divided 1 lb. fresh jumbo lump crabmeat, picked free of shells 3/4 cup chopped celery 1/3 cup mayonnaise 1/4 cup whole grain Dijon mustard 3 Tbsp. chopped capers 2 Tbsp. Champagne vinegar 2 Tbsp. chopped parsley 1 tsp. lemon zest 1/2 tsp. ground black pepper Garnish: micro arugula

Directions

Preheat oven to 350°. Line 2 rimmed baking sheets with aluminum foil.

Lay bread slices evenly on prepared pans. Drizzle oil over bread, and sprinkle evenly with 1/2 tsp. salt. Bake until lightly golden and crispy, about 15 minutes. Let cool to room temperature. Store in an airtight container up to 3 days.

In a large bowl, gently combine crabmeat, celery, mayonnaise, mustard, capers, vinegar, parsley, zest, remaining 1/2 tsp. salt, and pepper. Cover, and refrigerate up to 2 days. Spoon 1 Tbsp. crab mixture on each crostini.

Top with micro arugula, if desired. Toss with buffalo sauce and serve with blue cheese dressing for dipping.

All these recipes and more can be found at www.LouisianaSeafood.com

Buffalo Gator Ingredients • • • • • • • • • • •

1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon paprika​ 1/4 teaspoon cayenne pepper 1 large egg 1/4 cup milk 1 lb pack of tenderized alligator 1/2 cup of your favorite buffalo sauce blue cheese dressing for serving olive oil spray

Directions

1. Combine first 5 ingredients in a medium bowl and stir to mix. Set aside.

2. Whisk together egg and milk in a second bowl. Set aside.

3. Cut gator into bite-sized (1-inch) pieces. Coat in egg mixture and then toss to coat in flour mixture. Works best if you only coat 3 to 4 pieces at a time. Place coated gator pieces on a plate.

4. Refrigerate coated gator for 20 minutes.

Note: you can skip this step but I find it helps the flour brown up better.

5. Spray both sides of chicken with olive oil.

6. Set air fryer to 370 degrees for 14 minutes. Let preheat for 2 minutes.

When timer says 12 minutes, place gator in Air Fryer basket. Do not crowd. You will probably want to cook them in 2 batches.

7. Air Fry for the remaining 12 minutes, shaking basket halfway through.

8. Toss with buffalo sauce and serve with blue cheese dressing for dipping.

All these recipes and more can be found at www.LouisianaSeafood.com

Tastes good.

Does

good.

Buy local and bring home something good for your family and for the greater good of our state, lending support to fishing families, reviving the industry, and impacting the economy.

LouisianaSeafood.com for an abundance of world-class seafood, recipes and more right at your fingertips.

Red Snapper, Crawfish Sofrito

By Chef Robert Vasquez

Butter Sauce Ingredients:

Louisiana Red Snapper Ingredients: • • • •

4 red snapper filets (6oz) 2 tbsp canola oil ¼ tsp kosher salt ¼ tsp course black pepper

Directions:

In a sauté pan add oil and heat over medium heat. Dust both sides ofsnapper evenly with seasoning. Sear snapper skin side down for 4 minutes. Turn and sear flesh side down for five minutes.

Crawfish Sofrito Ingredients: • • • • • • • •

5oz crawfish tails, clean 2 yellow peppers, diced 1 poblano pepper, diced 1 small white onion, diced 3 Roma tomatoes, diced 2 garlic cloves, chopped 1 tsp kosher salt ¼ cup canola oil

Directions:

Add canola oil to sauce pan. Heat on medium heat. Add all diced vegetables and chopped garlic. Braise for 10 minutes, stirring frequently until gold brown. Finish with salt. Remove pan from heat.

Add crawfish tails. Stir mixture evenly.

• • • • • • • • • • • • •

1 tbsp canola oil 1 oz yellow onion, diced 2 oz carrots, sliced 2 garlic cloves, whole 1 sprig of thyme 2 bay leaves ¼ tsp black pepper ¼ cup white wine 1 tbsp lemon juice 1 tsp red wine vinegar ¼ cup heavy cream 12 oz butter, cubed 1 tsp kosher salt

Directions:

Add canola oil to sauce pot. Heat over medium heat.

Add onion, carrots, garlic, thyme, bay leaves, and black pepper. Cook for three minutes, stirring frequently. Add white wine,lemon juice, red wine vinegar, and heavy cream. Continue to cook until liquid is reduced by half.

Lower heat. Slowly incorporate soft butter, whisking evenly until all butter is added. Pour sauce through a fine sieve into a bowl or sauce pot. Keep warm.

Turnip Puree

Ingredients: • • •

3 turnips 3 oz mascarpone cheese pinch of kosher salt

Directions:

Dice turnips to ¼” cubes. Place turnips in a steamer and cook for 12 minutes or until soft in the center. Place hot turnips into mixing bowl. Add mascarpone and salt.

Whisk all ingredients until a smooth, mash texture.

BBQd Louisiana Shrimp Poboy Ingredients

SHRIMP: • 3 bottles Abita Turbo dog • 1/2 cup lemon juice • 1/4 cup Worcestershire • 1/2 cup seafood stock • 1 tbsp coarse ground black pepper • 1 tbsp dried whole thyme • 1 tbsp sugar • 1 stick unsalted butter • 1 loaf toasted French bread • 1 lb of 21/25 peeled shrimp BLACKENED AVOCADO CREMA: • 1 avo • 1 cup mayo • 1/4 cup lime juice • 1 tbsp Paul prudhomme redfish magic

Directions

Blend crema ingredients until smooth and put aside.

Combine all ingredients for the shrimp except butter and reduce until thick.

Think molasses. Add shrimp and cook until shrimp are done. Add cold butter a little at a time and stir until butter is fully incorporated.

Slightly toast French bread. Spread crema on the bread and dress with lettuce and tomato. Spoon on shrimp and sauce. Drizzle with more crema.

All these recipes and more can be found at www.LouisianaSeafood.com

Ingredients • • • • • • • • • •

Crabmeat Salad

1 pound lump crabmeat, picked over for shells and cartilage 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 dashes Louisiana-style hot sauce 3 tablespoons finely chopped celery 1 tablespoon finely chopped green onions 1 tablespoon capers 3 teaspoons finely chopped fresh parsley leaves 1/4 cup mayonnaise 2 teaspoons Creole mustard

Directions

Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least 1 hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’oeuvre, with crackers or toast points.

Louisiana Crawfish Maque Choux Ingredients • • • • • • • • • • • • • •

6 tablespoons unsalted butter, in all 3/4 cup finely diced red pepper 3/4 cup finely diced green pepper 3/4 cup finely diced celery 1 bunch green onions (tops and bottom separate) 1 cup finely diced purple onions 2 quarts fresh sweet corn 2 tablespoons salt 2 tablespoons sugar 1/4 tablespoon black pepper 2 teaspoons cayenne pepper 1/2 cup heavy cream 1/4 cup minced fresh thyme 3/4 to 1 pound Louisiana crawfish tails

Directions

1. Melt 4 tablespoons butter in sauté pan and add red and green bell peppers, celery, purple onions, and green onion bottoms and cook gently until softened.

2. Add corn, salt, sugar, and black and cayenne peppers to pan and continue to cook gently for 5 more minutes.

3. Pour in heavy cream and bring to a simmer for 4 minutes. Remove from heat and add green onion tops and thyme. Stir to incorporate. This is the base for the macque choux. The vegetable base may be cooled and heated later.

4. To serve, melt 2 tablespoons of unsalted butter in a medium to large pot, add crawfish tails, and sauté for 2 minutes.

5. Stir vegetable base into sautéed crawfish and butter, along with 1/4 cup of water or stock, and allow to cook together for 5 to 8 minutes to allow all flavors to combine and liquid to evaporate. Serve at once.

P&J’s Oysters Joseph This recipe continues to be the one most often served when the current generation of the widespread Sunseri family gets together for a feast. Their father, the late Sal Sunseri, Sr. was the powerhouse who moved P&Js Oysters forward, making it what it is today. He created Oysters Joseph, which was always his favorite dish.

YIELD: 10 to 12 servings

Ingredients • • • • • • • • •

1/2 gallon shucked oysters strained oyster liquor 1 stick unsalted butter or margarine 8 toes garlic, minced 3 green onions, finely chopped 3 cups seasoned Italian breadcrumbs 3 lemons 1/2 cup extra virgin olive oil 1 cup fresh grated Parmigiano-Reggiano cheese

Directions Preheat the oven to Broil.

Strain the oyster liquor to remove grit. Set aside. In large heavy bottomed skillet, melt butter or margarine over a low heat. Saut� minced garlic in until soft and translucent, about 2 to 3 minutes. Add oysters and liquor. Cook oysters with sauted garlic for about 3-5 minutes until the oysters plump and edges begin to curl.

Using a 9”-13” Pyrex dish or similar sized casserole dish, spread 1 cup of breadcrumbs evenly on the bottom of the dish. Spoon a layer of oysters and sautéed garlic mixture with 1/3 of the uncooked green onions top of the breadcrumbs.

Add the second 1 cup layer of breadcrumbs and sprinkle a 1/3 cup layer of Romano cheese over them. Drizzle olive oil on top of breadcrumbs and cheese then add the zest of one lemon as well as the juice of the lemon. On top of the layer spoon the remaining oysters and sautéed garlic mixture and the remaining uncooked green onions. Add the last layer of breadcrumbs and sprinkle a 2/3 cup layer of Parmigiano-Reggiano cheese.

Cut 1 lemon in 1/8 inch slices and place on top of the cheese and breadcrumbs. Broil on the oven’s middle rack until cheese is golden brown and the dish is heated through, 4 to 5 minutes. Watch carefully.

Squeeze the juice of the last lemon on top of the casserole before serving.

The amount of ingredients can be reduced incrementally to produce a smaller quantity.

Instant Pot Shrimp Etouffee Ingredients • • • • • • • • • • • • • • • • • • •

2 lbs shrimp - peeled and deveined 1 Tbsp Creole seasoning - divided 4 Tbsp butter 1/4 cup all-purpose flour 1 cup onions - diced 1 cup bell peppers - green, diced 1 cup celery - diced 1 Tbsp garlic - minced 1/4 tsp white pepper 1/2 tsp black pepper powder 1/2 tsp dried thyme 1/4 tsp salt - optional 2 cups seafood stock 1 tsp worcestershire sauce 1 tsp lemon juice 1 cup tomatoes - chopped 1 Tbsp tomato puree - optional 2 Tbsp green onions - green parts only, sliced thinly 1/4 cup parsley - chopped – to garnish

Directions

1. Rub shrimp with 1 tsp of Creole seasoning and set aside.

2. Select Saute and when Instant Pot has heated, melt butter in the inner pot of Instant Pot. 3. Add all-purpose flour to inner pot and cook butter and flour until the mixture resembles a light caramel color, stirring frequently, and being careful not to burn.

This will take about 5 minutes. * 4. Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.

5. Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.

6. Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.

7. Add seafood stock, worcestershire sauce, lemon juice, and stir.

8. Add tomatoes and tomato puree (if using) and gently push down with a spatula; don’t stir.

9. Close Instant Pot and pressure cook on High Pressure for 10 minutes.

10. Do a 10-minute natural release and open the Instant Pot. 11. Immediately stir in the shrimp and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.

12. Open the Instant Pot again and gently stir the shrimp.

13. Serve Instant Pot Shrimp Étouffée over rice of your choice.

14. Sprinkle the shrimp étouffée with green onions and parsley.

Shrimp and Black-eyed Pea Cakes Ingredients

CAKES: • 2 packages jalapeño hush puppy mix • 1 pound small cooked shrimp, roughly chopped • 3 tablespoons pickled jalapeño peppers diced • 2 cans black-eyed peas with juice • 4 strips fried bacon roughly chopped • Salt and pepper to taste • Louisiana-style hot pepper sauce, to taste REMOULADE SAUCE: • 1 cup mayonnaise • 2 tablespoons chopped celery • 1 teaspoon minced garlic • 2 tablespoons chopped green onions • 3 tablespoons ketchup • 3 tablespoons Creole mustard • 1 teaspoon hot pepper sauce • salt and pepper, to taste

Directions

CAKES: Mix all ingredients until smooth. Refrigerate at least 2 hours to make forming cakes easier. Form into 2x2-inch flat cakes and place into 350ºF oil.

Deep-fry or pan-fry approximately 3 to 4 minutes or until golden brown. Serve with remoulade sauce.

REMOULADE SAUCE: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 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.