The Flavors of Fall
Now that
fall is upon as and the weather begins to cool, thoughts turn to the comfort
foods of slow braised meats and hearty stews.
At Landry's Seafood we are
celebrating the season with just such dishes. One dish is quickly becoming our
guest's favorite, our Bayou Fisherman's Stew. It's a tomato based seafood stew
that takes on a flavor of the Gulf coast.
The ingredients include many items
indigenous to the area and the method of preparation is similar in the way that
gumbo is prepared. I hope you enjoy the stew, I'm certain it's just what the
doctor ordered on a chilly fall evening.
Bayou Fisherman's Stew |
Ciao,
Chef Joe
Bayou Fisherman's Stew
2 Tbl. Extra Virgin Olive
Oil
1/2 lb. Andouille
Sausage, half moon bias cut 1/4" thick
1/4 cup Flour
1 Tbl. Minced Garlic
1/2 each Yellow Onion,
diced 1/4"
1 each Red Pepper, diced
1/4"
1 each Green Pepper,
diced 1/4"
1 1/4 tsp. Blackening
Spice
1 tsp. Dried Basil Leaves
1/2 tsp. Dried Oregano
1 cup Shrimp Stock (can
substitute bottled clam juice)
1 can San Marzano
Tomatoes with Juice, hand torn into
1" pieces
1/2 cup White Wine
1/2 tsp. Kosher Salt
Freshly Ground Black
Pepper
24 Black Mussels, cleaned
1 lb. Firm Flesh White
Fish (such as Mahi Mahi), cut into 1 1/2" pieces
12 Large Scallops
12 Large Shrimp
1/4 lb. Crawfish Tails
1 Tbl. butter
Steamed White Rice
Crusty French Bread
1) In a medium sauce pan, heat the olive oil over
medium heat. Add the andouille and cook until the sausage has rendered its fat,
approx. 4 minutes.
2) Add the flour and stir well to make a roux. Add the garlic and vegetables and stir
well. Cook for approx. 3-4 minutes,
stirring occasionally.
3) Add the spices, stir well and cook for one minute.
4) Add the tomatoes with juice, wine, and stock. Stir
well until smooth in consistency. Season with salt and pepper. Turn the heat to
low and simmer for 20 minuets while covered.
5) Add the mussels to the stew and cook for 4-5
minutes. When the mussels begin to open, add the remaining seafood, stir well,
cover and cook until the seafood is cooked through and firm to the touch,
approx. 5-6 minutes. Add the butter and stir until completely melted.
6) Divide the stew and seafood between 4 large soup
bowls. Serve with steamed white rice and crusty French bread for dipping.
Garnish with chopped chives.
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