Monday, October 5, 2015

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

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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