Main Course

Course: 
  • 4 tablespoons olive oil
  • 2 tablespoons sliced garlic
  • 4 tablespoons minced shallots
  • 1 teaspoons chile flakes
  • 2 teaspoons fresh chopped sage
  • 1/4 cup chopped Andouille sausage
  • 1/2 cup Louisiana crawfish tails
  • 1/4 cup chicken stock
  • 1/2 cup smoked tomato puree
  • 1/4 cup heavy cream
  • 5 cups pasta of your choice, cooked al dente
  • 1 tablespoons butter
  • salt and freshly ground black pepper to taste

Smoked Andouille and Louisiana Crawfish over Pasta

Smoked Andouille and Louisiana Crawfish over Pasta 

 

Course: 

 

Seafood Cannelloni

  • 1/4 pound medium (31-35 count) Gulf shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 1/4 pound jumbo lump Gulf crab meat, picked through
  • 1/4 pound fresh Gulf fish fillets (grouper, redfish or drum) cut into 1/2-inch pieces, skin and bones removed
  • 1 slice whole wheat bread, cut into 1/2-inch cubes
  • zest of 1/4 lemon
  • 2 dashes Tabasco sauce
  • 1/4 pound ricotta cheese
  • 1/4 pound burrata mozzarella
  • 1/2 Tbs kosher salt
  • 12 cooked cannelloni noodles
  • 1 cup fresh bread crumbs

 

Leek Fonduta

  • 2 Tbs olive oil
  • 2 yellow onions, roughly chopped
  • 1 rib celery, roughly chopped
  • 1 leek, white part only, roughly chopped plus 1 leek, cleaned and cut into thin strips
  • 1 clove garlic, roughly chopped
  • 1 fennel stalk, roughly chopped
  • 1 750 ml bottle dry vermouth
  • 1 1/2 cups clear fish broth
  • 1 quart heavy cream

 

Seafood Cannelloni with Leek Fonduta

Seafood Cannelloni  

Click for Video of Cooking Demonstration

Course: 

Shrimp

  • 1/4 cup raw smoked bacon, chopped
  • 2 large shallots, minced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
  • 1/4 cup warm water
  • 1 tablespoon fresh thyme
  • 1/4 cup sliced green onions
  • 1 cup roasted shiitake mushrooms
  • 1/2 stick butter, room temperature

Grits

  • 2 cups water
  • 2 cups whole milk
  • 1 stick salted butter
  • 1½ cups stone ground grits
  • salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.

 

Course: 

 

Flounder

  • 4 Gulf flounder fillets, about 1/4 pound each
  • 1/2 stick butter
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped yellow onion
  • 1 cup fresh Louisiana lump crabmeat
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon Louisiana Original Hot Sauce
  • 1/8 teaspoon Cajun Injector Cajun Shake
  • salt to taste
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1/3 cup bread crumbs
  • 1/4 teaspoon paprika
  • 2 teaspoons freshly chopped parsley 

Mornay Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk, heated but not boiled
  • 1/2 cup grated gruyere cheese
  • 2 egg yolks, slightly beaten
  • salt and pepper to taste
  • 1/4 teaspoon nutmeg 

Crabmeat Stuffed Gulf Flounder with Mornay Sauce

Crabmeat Stuffed Gulf Flounder

Click for Video of Cooking Demonstration

 

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