Mar-Apr2016_Final-FlipBook

SEAFOOD BOILS

Bisque Quick!

O n the rare occasion that you have leftover crawfish, Poppy Tooker’s Crawfish Bisque recipe is a great way to repurpose them. The cookbook author and producer and host of Louisiana Eats (Rouses is a sponsor), makes her roux the old fashioned way, but for a quick cooking version of Tooker’s recipe, you can use Karen Rouse’s microwave roux and store bought lobster, shrimp or seafood stock. Crawfish Bisque Makes 8 servings WHAT YOU WILL NEED 12 pounds boiled crawfish ¼ cup flour for roux 4 tablespoons oil ½ large onion, finely chopped ½ large bell pepper, finely chopped 1 stalk celery, finely chopped 1 small can tomato paste 1 teaspoon thyme ¼ teaspoon black pepper ½ teaspoon cayenne pepper 1 teaspoon salt ½ cup plain bread crumbs 1 cup chopped crawfish tails 1 tablespoon fresh parsley, chopped 1 stick butter ½ cup flour for rolling heads HOW TO PREP Make a dark roux with the flour and oil. Add onions, then bell pepper and celery and cook until tender. Add tomato paste and chopped tails. Add seasonings and simmer on low flame 10 to 15 minutes. Add breadcrumbs, crawfish, parsley and butter. Fill each head with stuffing. Roll in flour and bake for 15 minutes in a 300-degree oven. Set aside.

Bisque WHAT YOU WILL NEED ½ cup flour ½ cup oil ½ onion, finely chopped ½ bell pepper, finely chopped 2 stalks celery, finely chopped 1½ quarts crawfish stock* ¾ teaspoon cayenne pepper 2 teaspoons salt 2 bay leaves 2 tablespoons thyme ½ cup tomato sauce 2 cloves garlic finely chopped 2 cups crawfish tails 1½ tablespoon chopped parsley HOW TO PREP

Local Love: Don’s Seafood We love local, especially family business. After all, we’re local and family, too. Don’s Seafood Hut in Lafayette, Louisiana, was a family business from the very beginning. In 1934, 24-year old Don Landry took a $400 loan from his uncle to open Don’s Beer Parlor. Don was an avid fisherman and focused his menu on fresh catches from the Atchafalaya Basin or the Gulf. Prohibition had just ended, and the Parlor was a hit. Don’s brother Ashby joined him at the Parlor in 1939. In 1952, the two brothers merged their business with a third’s business, a corner grocery owned by Willie Landry. The trio opened the first Don’s Seafood and Steakhouse (the restaurant with its neon sign is known as Don’s Downtown). More Landry family members joined the company and helped open more Don’s Seafood and Steakhouses. But it was Don himself, and his two sons, Donny and Tracy, along with two friends, who would ultimately introduce the Landry’s food to fans across Louisiana. In 1973, the five opened a small po-boy shop in Lafayette, which became known as Don’s Seafood Hut. Word spread and so did the restaurant concept. Today in addition to the Lafayette original there are Don’s Seafoods in Denham Springs, Baton Rouge, Gonzales, Hammond, Covington, Metairie and Lafayette on Johnston Street.

Make a dark roux with the oil and flour. Add onion, the bell pepper and celery and cook until tender. Add stock, seasonings, tomato sauce and garlic and simmer for 40 minutes. Add crawfish tails and stuffed heads and simmer another 20 minutes. Add parsley. *To make stock, boil shells from at least three pounds crawfish along with trimmings from onions and other vegetables. Cover with water two inches over the shells and boil for 15 to 20 minutes. Strain. Karen Rouse’s

Microwave Roux WHAT YOU WILL NEED ¾ cup Rouses vegetable oil 1 cup all purpose flour HOW TO PREP

In a large, deep microwaveable dish, whisk together ingredients until smooth. Microwave on high for four minutes, remove and stir.*

(Be careful, dish will be very hot). Microwave for another three minutes, remove and stir. Microwave for another two minutes, remove and stir. Microwave for another one minute, remove and stir. At this point your roux should be a nice caramel color. *Since microwaves all heat at various temperatures, you might want to start with 3 minutes until you know how powerful your microwave is.

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