Soups & Stews

Course: 

Broth:

  • 1/2 pound blue crab bodies, rinsed and dried
  • 4 tablespoons vegetable oil
  • 1 cup tomatoes, coarsely chopped
  • 1 carrot, peeled and medium diced
  • 2 large yellow onions, medium diced
  • 2 celery stalks, medium diced
  • 2 whole bay leaves
  • 15 whole black peppercorns
  • 1 ounce fresh thyme, tied with twine

Vegetables:

  • 1 quart prepared crab broth (from preceding recipe)
  • 3 ounces seasonal greens, chopped small
  • 1 tablespoon vegetable oil
  • 1/2 cup mirlitons, small dice
  • 1/2 cup sweet red bell pepper, peeled and diced small
  • 2 cups ripe heirloom tomatoes, concassé
  • 1/2 pound Louisiana jumbo lump crabmeat, picked for shells
  • salt, to taste
  • white pepper, to taste
  • extra-virgin olive oil, to taste
  • 1/2 cup fresh herbs, picked and left whole

Blue Crab and Summer Vegetable Soup

Blue Crab and Summer Vegetable Soup

Click image to enlarge

Course: 

Soup

  • 3 slices bacon cut into small pieces
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 3 cups diced Yukon gold or baking potatoes
  • 1 quart chicken stock
  • 2 teaspoons salt
  • pinch cayenne pepper
  • 1 cup heavy cream
  • liquor drained from 1 pint Gulf oysters
  • fresh herbs - thyme, chives, parsley - of choice

 

Oysters

  • 1 quart oil for frying 
  • 1 pint Gulf oysters, drained, liquor reserved
  • Louisiana style hot sauce
  • pre-packaged fish fry of choice

Golden Potato Soup with Fried Gulf Oysters

Golden Potato Soup with Fried Gulf Oysters

Click for Video of Cooking Demonstration

Course: 

Bisque

  • 1/4 cup olive oil
  • 5 pounds Louisiana gumbo crabs
  • 2 yellow onions, chopped
  • 2 fennel bulbs, chopped and washed
  • 1 tablespoon tomato paste
  • 2 tablespoons turmeric
  • 1 tablespoon paprika
  • 1 teaspoon red chile flakes
  • 2 bay leaves
  • 1/2 cup brandy
  • 2 gallons water
  • 1 1/2 cups Blonde Roux (recipe follows)
  • 2 cups heavy cream
  • salt and white pepper to taste
  • Tabasco sauce to taste
  • Gulf crab claws or jumbo lump crabmeat, for garnish

Blonde Roux

  • 3/4 cup vegetable oil
  • 3/4 cup all-purpose flour

Louisiana Blue Crab Bisque

Louisiana Blue Crab Bisque

Click for Video of Cooking Demonstration

 

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