A Taste of Louisiana
offered by
Chef Kevin McIntosh
of Ray's Bull Pen Restaurant
Click here to view Ray's menu.

Louisiana Gumbo's Northshore Restaurant Guides Recipe of  The Month

 


Preparation
Grill catfish filets approximately 3 minutes on each side.  Keep warm while making sauce. 
SAUCE:  Sauté shrimp in chopped garlic and butter for 2 minutes.  Add crawfish, fresh mushrooms sliced, chopped green onions and brandy.  Sauté for 1 minute.  Add blackened seasoning, cream, seafood stock, oysters, and crab meat.  Simmer until slightly thickened.  Place one filet on each plate.  Top with seafood sauce and garnish with boiled shrimp and crawfish unpeeled.

 

A Taste of Louisiana Recipe Serves 4 


Ingredients

4 each CATFISH FILETS
4 oz CRAWFISH TAILS
12 each 26/30 PEELED SHRIMP
2 oz CRAB MEAT
8 each OYSTERS
4 each MUSHROOMS
2 each GREEN ONIONS
4 cups HEAVY CREAM
1/2 cup  BRANDY
4 tsp. SEAFOOD STOCK
4 tsp. GARLIC
2 tsp. BLACKENED SEASONING

Recipe of the Month is produced by Louisiana Gumbo.  We welcome your comments and suggestions; contact us at: recipe@lagumbo.com

 
 


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