Restaurant Revolution

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
The Back Story

LOUISIANA-STYLE CRAWFISH ÉTOUFFÉE

Recipe Provided by Restaurant Revolution

Prep Time: 1 Hour

Yields: 6 Servings

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

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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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