Chef John Folse

Instructions

Method

-      In a 2-gallon saucepot, melt butter over medium-high heat

-      Add onions, celery, bell peppers, minced garlic, tomatoes and bay leaves

-      Sauté 3 to 5 minutes or until vegetables are wilted

-      Whisk in flour and cook, stirring constantly until a white roux is achieved

-       Blend crawfish tails and tomato sauce into mixture

-      Cook 5 minutes, stirring to prevent tomato sauce from scorching

-      Slowly add stock or water until a sauce-like consistency is achieved

-      Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally

-      Additional stock may be needed to retain consistency

-      Remove and discard bay leaves

-      Stir in sherry, green onions and parsley

-      Cook 5 minutes then season to taste with salt, cayenne and granulated garlic

-      Serve over steamed white rice with a few dashes of hot sauce

Ingredients
  • 2 pounds crawfish tails, cleaned
  • ¼ pound butter
  • 1 cup diced onions
  • ½ cup diced celery
  • ½ cup diced green bell peppers
  • ½ cup diced red bell peppers
  • 2 tbsps minced garlic
  • ½ cup diced tomatoes
  • 2 bay leaves
  • 1 cup flour
  • ½ cup tomato sauce
  • 2 quarts water or shellfish stock
  • 1 ounce sherry
  • 1 cup sliced green onions
  • ½ cup chopped parsley
  • salt and cayenne pepper to taste
  • granulated garlic to taste
  • Louisiana hot sauce to taste
Instructions
LOUISIANA SEAFOOD GUMBO
Recipe Provided by Restaurant Revolution
 
Method
  •  In a 7-quart Dutch oven, heat oil over medium-high heat
  •  Whisk in flour, stirring constantly until a brown roux is achieved
  •  Add onions, celery, bell peppers and minced garlic and sauté 3 to 5 minutes or until vegetables are wilted
  •  Stir in andouille and sauté an additional 3 to 5 minutes
  •  Stir in _ cup of shrimp, claw crabmeat and okra
  •  Slowly add hot shellfish stock, one ladle at a time, stirring constantly
  •  Bring mixture to a low boil, reduce to simmer and cook 30 to 45 minutes
  •  Additional stock may be needed to retain volume
  •  Add green onions and parsley
  •  Season to taste using salt, cayenne pepper, granulated garlic and hot sauce
  •  Fold in remaining shrimp, lump crabmeat, oysters and reserved oyster liquid
  •  Return to a low boil and cook approximately 5 minutes
  •  Adjust seasonings if necessary
  •  Serve over cooked rice
 
Ingredients
  • 1 pound (35-count) shrimp, peeled, deveined and divided
  • 1 pound jumbo lump crabmeat
  • 2 dozen shucked oysters, liquid reserved
  • 1 pound claw crabmeat
  • 1 cup sliced frozen okra
  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups (¼-inch) diced onions
  • 1 cup (¼-inch) diced celery
  • 1 cup (¼-inch) diced bell peppers
  • ¼ cup minced garlic
  • ½ pound sliced andouille sausage
  • 3 quarts hot shellfish stock
  • 2 cups sliced green onions
  • ½ cup chopped parsley
  • salt and cayenne pepper to taste
  • granulated garlic to taste
  • Louisiana hot sauce to taste
Instructions

Method

-      Sautee the shrimp for 3 to 4 minutes in a hot cast iron skillet with butter and garlic

-      Add a pinch of Cajun spice and the Crystal hot sauce

-      Cook for 1 more minute and serve with a garnish or fresh parsley

 

Ingredients
  • 4 jumbo shrimp, cleaned and deveined
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 pinch Cajun spice
  • 2/3 cup Crystal hot sauce
  • Salt and pepper
  • 2 sprigs parsley
Subscribe to RSS - Chef John Folse