Great Eats - Louisiana Seafood's September 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.

W

ith fall temperatures approaching here in Louisiana, it’s time to get out those cast iron pots and magnalite cookers!

There is no better feeling than a home filled with the scent of Louisiana flavors.

Whether you cook something hearty and spicy, like a stew for a fall tailgate party, or something light and bright, like a soup for your family at home, it’s all delicious. No matter what the recipe, make sure it’s using Louisiana Seafood! This month’s collection of one pot seafood stews and soups are sure to fill your families bellies to both warm and feed your soul.

www.LouisianaSeafood.com

Sweet Potato and Crab Soup Ingredients • • • • • • • • • • • •

4 tablespoons butter, divided 2 medium leeks (white portion only), finely chopped 3 garlic cloves, minced 4 cups cubed peeled sweet potatoes (about 1-1/2 pounds) 1 teaspoon salt, divided 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 5 cups vegetable stock 2 cups heavy whipping cream 4 teaspoons fresh thyme leaves, divided 12 ounces Louisiana lump crabmeat, drained Croutons, optional

Directions

1. In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes.

2. Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.

3. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

4. Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture and, if desired, croutons.

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

Shrimp Pad Thai Soup

Ingredients

• • • • • • • • • • • • •

1 tablespoon sesame oil 2 shallots, thinly sliced 1 Thai chili pepper or serrano pepper, seeded and finely chopped 1 can (28 ounces) no-salt-added crushed tomatoes 1/4 cup creamy peanut butter 2 tablespoons reduced-sodium soy sauce or fish sauce 6 cups reduced-sodium chicken broth 1 pound uncooked shrimp (31-40 per pound), peeled and deveined 6 ounces uncooked thick rice noodles 1 cup bean sprouts 4 green onions, sliced Optional: Chopped peanuts and additional chopped chili pepper Lime wedges

Directions

1. In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend.

2. Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.

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

Seafood Bisque

Ingredients

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• • • • • • • • • • • • • •

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 2-2/3 cups 2% milk 4 green onions, chopped 1/2 cup finely chopped celery 1 garlic clove, minced 1 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1-1/2 pounds uncooked medium shrimp, peeled and deveined 6 ounces lump crabmeat 1 jar (4-1/2 ounces) whole mushrooms, drained 3 tablespoons Madeira wine or chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper Thinly sliced green onions, optional

Directions

1. In a Dutch oven, combine the first 8 ingredients. Bring to a boil.

2. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes.

3. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

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

Split Pea Soup with Bacon and Crab

Ingredients

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8 thick-sliced bacon strips, chopped 2 medium onions, chopped 2 medium carrots, chopped 2 celery ribs, chopped 2 packages (16 ounces each) dried green split peas, rinsed 2 smoked ham hocks (about 1 pound) 2 bay leaves 3 cartons (32 ounces each ) chicken stock 1 cup water 1 cup heavy whipping cream 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups lump crabmeat

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

2. Add onions, carrots and celery to bacon drippings; cook and stir over medium-high heat 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves, chicken stock and water. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until split peas are tender, stirring occasionally.

3. Discard bay leaves; remove ham hocks from soup. When cool enough to handle, remove meat from bones and cut into small cubes; discard bones.

4. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan.

5. Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup.

Spicy Shrimp and Crab Bisque

Ingredients

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1/2 cup chopped onion 1/2 cup chopped celery 2 tablespoons butter 4 cups chicken broth 3 cups tomato juice 1 can (14-1/2 ounces) diced tomatoes, undrained 1 tablespoon Worcestershire sauce 1 teaspoon seafood seasoning 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon hot pepper sauce 1/4 teaspoon cayenne pepper 1 bay leaf 1/2 cup uncooked small shell pasta or elbow macaroni 1 pound uncooked medium shrimp, peeled and deveined 6 ounces lump crabmeat

Directions

1. In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

2. Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.

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

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Creamy Shrimp and Andouille Soup Ingredients • • • • • • • • • • • • • • • • • •

1/2 pound fully cooked andouille sausage links, thinly sliced 1 medium onion, chopped 2 celery ribs, thinly sliced 1 medium sweet red pepper, chopped 1 medium green pepper, chopped 1 jalapeno pepper, seeded and chopped 1/4 cup butter, cubed 3 garlic cloves, minced 2 cups fresh or frozen corn, thawed 4 plum tomatoes, chopped 1 cup vegetable broth 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 to 1/2 teaspoon cayenne pepper 1 pound uncooked medium shrimp, peeled and deveined 1 cup heavy whipping cream

Directions

1. In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

2. Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

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

Louisiana Alligator Creole Stew

Ingredients

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4 lb Louisiana Alligator, 1-inch cubes 3 Tbsp Canola oil 4 Tbsp Garlic, minced 2 cups Onions, medium dice 1 1/2 cups Green bell peppers, medium dice 1 cup Celery, medium dice 1 cup White wine 5 cups Chicken stock 48 oz Tomatoes, canned, diced 3 cups Potatoes, medium dice 2 Tbsp Thyme, dried 2 Tbsp Oregano, dried 2 ea Bay leaves 1/4 tsp Cayenne 2 tsp Original TABASCO® brand Pepper Sauce 1 tsp Worcestershire sauce Salt, to taste Pepper, to taste 1/4 lb Butter 2 cups Green onions, chopped 2 French baguette, sliced and toasted

Directions

1. Heat canola oil in 8-qt. stock pot over medium-high heat.

2. Add garlic, onions, green peppers and celery. Cook for 6-8 minutes, until onions are translucent and vegetables are tender.

3. Add white wine, chicken stock, canned tomatoes, potatoes, thyme, oregano, bay leaves, cayenne, TABASCO® and Worcestershire.

4. Season to taste with salt and pepper.

5. Bring to simmer and cook for 5 minutes.

6. Add Louisiana Alligator to stew.

7. Cover and simmer for 45 minutes.

8. Add butter and green onions to stew and stir until melted.

9. Remove bay leaves.

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

Ingredients • • • • • • • • •

Easy Oyster Stew

32 ounces Louisiana oysters with juice 5 cups half-and-half 4 ounces (8 tablespoons) unsalted butter 1 teaspoon Old Bay seasoning 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups oyster crackers Paprika, for garnish Hot sauce, optional

Directions

1. Combine all ingredients except oyster crackers, paprika, and hot sauce in a large saucepan.

2. Stirring often, bring to a near boil, but don’t allow the mixture to actually boil or you risk that the soup may curdle.

3. Reduce the heat and simmer gently for 10 minutes, stirring often. Serve with oyster cracker, a sprinkling of paprika, and hot sauce if desired.

Ingredients • • • • • • • • • • • •

Seafood Chowder

1/2 pound sliced bacon, diced 2 medium onions, chopped 6 cups cubed peeled potatoes 4 cups water 1 pound uncooked medium shrimp, peeled and deveined 1 pound redfish, cut into 1-inch pieces 1 pound flounder, cut into 1-inch pieces 1/2 cup butter, melted 4 teaspoons salt 4 teaspoons minced fresh parsley 1/2 teaspoon curry powder 2 quarts whole milk

Directions

1. In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil.

Cook for 10 minutes.

2. Add shrimp, redfish and flounder. Cook for 10 minutes or shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Crawfish Chowder Ingredients • • • • • • • • • • • • • •

1 stick butter 1 large onion, chopped 2 large stalks celery, chopped Green onions (1 or 2), chopped 1-pound pack frozen Louisiana crawfish, chopped 8 oz. cream cheese 1 quart half & half 1 can cream of mushroom soup 1 can cream of potato soup 1 can sliced mushrooms 1 can whole kernel corn Salt and pepper, to taste Tony Cachere’s Creole seasoning Hot Sauce

Directions

1. Sauté onions, celery and bell pepper in 1 stick of butter.

2. Add crawfish and cook for 10 minutes at low heat 3. Add cream cheese and stir until melted, then add remaining ingredients and cook over low heat.

4. Sprinkle in Tony Cachere’s and hot sauce if desired along with salt and pepper. Cook 30-45 min stirring frequently.

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

Crawfish Etouffee Ingredients • • • • • • • • • • • • • • • • •

1/4 cup butter 5 tablespoons all-purpose flour 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup chopped green onions 1 cup chicken broth 1/2 cup water 2 tablespoons minced fresh parsley 1 tablespoon tomato paste 1 bay leaf 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon Creole seasoning 1/8 teaspoon cayenne pepper 1 pound cooked Louisiana crawfish tail meat (thaw if frozen) Hot cooked rice, as needed

Directions

1. In a heavy skillet or Dutch oven, melt the butter and then stir in the flour. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel-colored paste.

2. Add the celery, pepper, and onions; stir until coated.

3. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder, Creole seasoning, and cayenne. Stir the pot well to make sure that the roux is well incorporated and there are no lumps. Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

4. Remove and discard the bay leaf. Add crawfish and heat through. Serve over rice.

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

Louisiana Seafood Gumbo Ingredients • • • • • • • • • • • • • • • • • • • • • • • •

1 cup vegetable oil 1 cup all-purpose flour 1½ cups chopped onion 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 cup chopped celery 3 tablespoons minced garlic 3 cups chopped okra 1½ cups beer, such as Abita Amber 6 cups seafood stock 2 tablespoons filé powder 2 bay leaves 2 teaspoons Cajun seasoning 1 (8-ounce) container crab claw meat, picked free of shells 3 teaspoons Worcestershire sauce 2 teaspoons kosher salt 1½ teaspoons cayenne pepper 1 pound medium fresh shrimp, peeled and deveined 1 pound red snapper fillets, chopped 2 (8-ounce) containers shucked oysters 1 (8-ounce) container jumbo lump crabmeat, picked free of shells ¼ cup chopped fresh parsley Hot cooked rice Garnish: chopped green onion

Directions

1. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.

2. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, filé, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.

3. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.

4. Serve with rice, and garnish with green onion, if desired.

You’re in

Louisiana. eat like it.

You can access all recipes and more at LouisianaSeafood.com.