01 April 2010

Awesome Sauces 4 Spring and Summer Seafood



Boiled crawfish photo by adie reed @ flickr


From Denny: Spring is here in Louisiana and summer will be on its heels. The crawfish are in season and the shrimp, well, Gulf Shrimp are awesome any time from Louisiana to Mississippi to Florida. We prefer to eat local and are proud of our seafood. We are especially proud of our oysters for which we developed the pasteurization process to kill off potential dangerous bacteria. Because of this relatively new pasteurization process you can dine on raw oysters year round - if they are certified Louisiana oysters.

Compiled here are a number of simple seafood sauce recipes to enjoy on your seafood this spring and summer, whether you like raw oysters, boiled, fried, baked or broiled shrimp and crawfish. Remoulade, Creole and Cocktail sauces are very popular here. We will even take the last recipe of Beurre Creole sauce and layer it over a perfectly grilled steak. Lump crabmeat sauces are often combined with steak in our restaurants.


Recipes Featured:

Red Remoulade Sauce
Cajun Style Remoulade Sauce
Cajun Hot Sauce
Louisiana Traditional Creole Sauce
Louisiana Spicy Creole Sauce
Oysters Rockefeller Sauce
Shrimp Cocktail Sauce
Cocktail Sauce for large group
Cocktail Sauce
Beurre Creole






RED RÉMOULADE SAUCE

From: wafb.com (TV station)

Prep Time: 15 Minutes

Yields: 2 Cups

This Creole-style rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.

INGREDIENTS:

1 cup olive oil
¼ cup red wine vinegar
¾ cup Creole mustard
½ cup sliced green onions
¼ cup chopped parsley
¼ cup minced celery
1 tbsp minced garlic
1 tbsp paprika
salt to taste
Louisiana hot sauce to taste


DIRECTIONS:

In a large ceramic mixing bowl, combine olive oil, vinegar and Creole mustard. Whisk until well blended. Mix in green onions, parsley, celery and garlic. Add paprika for color. Continue mixing until well blended. Season with salt and hot sauce. Cover with plastic wrap, place in refrigerator and allow to sit overnight.







Shrimp Remoulade at Tujaques, photo by gary j wood @ flickr


CAJUN STYLE REMOULADE SAUCE

From: Wayne Allen @ Cooks.com

INGREDIENTS:

1/4 of a large red pepper
1/2 stalk of celery
1 green onion (including all the green)
1/4 cup of fresh parsley leaves
3/4 cup of mayonnaise
2 tbs of Dijon mustard
2 tbs of ketchup
2 tbs of horseradish
a couple shakes of worcestershire sauce (Lea and Perrins brand is best)
a couple shakes of Tobasco bramd hot sauce
2 tsp of paprika
1/4 tsp cayenne pepper


DIRECTIONS:

Puree in food processor or blender until smooth.





CAJUN HOT SAUCE

From: Cooks.com

INGREDIENTS:

FOR 2 1/2 CUPS SAUCE:

2 tbsp. unsalted butter
1 1/2 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
1 green raw jalapeno pepper with seeds, minced
1 clove garlic, minced

SEASONING MIX:

1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. white pepper
1 tsp. red (cayenne) pepper
1 c. fresh tomatoes, peeled and chopped
1/2 c. tomato sauce
1 bay leaf
1 1/4 c. seafood stock or shrimp stock
3/4 c. brown sugar, packed

DIRECTIONS:

Melt butter in a saucepan over medium high heat. Add onion, celery, bell pepper, jalapeno and garlic and cook about 3 minutes. Add the seasoning mix and stir well. Add tomatoes, tomato sauce and bay leaf, cover, and bring to a boil. Add the stock and brown sugar and return to a boil. Reduce to a simmer and cook about 15 to 20 minutes.

Use this sauce for a shrimp and rice dish: Add the 1 lb. raw medium shrimp, peeled and deveined shrimp and bring the mixture back to a boil. Cover, cook about 5 minutes, and remove from heat. Serve the shrimp on top of a mound of rice surrounded with sauce. Serve with lots of cold beer.





LOUISIANA TRADITIONAL CREOLE SAUCE

Yield: 2 cups

INGREDIENTS:

2 tbsp. chopped green onion
2 tbsp. chopped green pepper
1/4 c. sliced fresh mushrooms
1 tbsp. oil
1/2 tsp. pepper
1 tsp. dried sweet basil
16 oz. can low sodium tomatoes, undrained

DIRECTIONS:

Saute onion, green pepper and mushrooms in oil over low heat 5 minutes. Add remaining ingredients and simmer 20 minutes. Serve with fish, chicken or beef.





LOUISIANA SPICY CREOLE SAUCE

For: Fish or roasted meat

From: Cooks.com

INGREDIENTS:

3 tsp. melted butter
2 bell peppers, chopped fine
1 finely chopped onion
1 garlic clove
1 (#2 1/2) can tomatoes with puree
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
4 diced chili peppers

DIRECTIONS:

Boil 45 minutes to 1 hour, stirring with wooden spoon. Sauce is placed over meat in a flat dish in refrigerator overnight. Then, when ready, cook meat as desired.





COCKTAIL SAUCE for boiled shrimp

YIELD: 4 1/2 cups - for serving a large group.

INGREDIENTS:

2 c. ketchup
2 c. chili sauce
1/4-1/2 c. prepared horseradish (we like the cream variety at our house)
2 Tablespoons Worcestershire sauce
1/4 c. cider vinegar (we prefer fresh lemon juice)
6 drops Tabasco sauce (we like Louisiana Hot Sauce brand, less vinegary, and we use more since it is not as hot as Tobasco - about 2 Tablespoons)
1/4 c. finely minced celery
1/4 c. finely minced onion


DIRECTIONS:

Mix together and refrigerate. Use for all seafood cocktails.





SMALLER VERSION COCKTAIL SAUCE - or used as a BLOODY MARY DRINK MIX

SHRIMP COCKTAIL SAUCE

INGREDIENTS:

1/2 c ketchup
1/4 c. lemon juice (or less)
1 tbsp. Worcestershire sauce
2 tsp. horseradish
6 tbsp. minced celery
3 tbsp. grated onion (or less)
1/4 tsp. salt

DIRECTIONS:

Chill. Yields 1 1/2 cups sauce. 1 cup sauce will serve 4 to 6 cocktails.





SHRIMP COCKTAIL SAUCE - tomato sauce version

INGREDIENTS:

1 small can tomato sauce
Dab of Worcestershire sauce
1 tbsp. brown sugar
Dab of Garlic salt
1/2 bottle cocktail sauce
Picante sauce to taste
Creamy horseradish to taste

DIRECTIONS: Mix all together.





Oysters Rockefeller Sauce

PREP TIME: 1 hour

SERVES: 6

This, the most famous of all oyster dishes in Cajun country, was first developed at Antoine’s Restaurant, by Jules Alciatore in 1899. Named Rockefeller because of its incredible rich flavor, the original recipe included no spinach.

INGREDIENTS:

1 dozen shucked oysters with liquid
1/4 pound butter
1/4 cup diced onions
1/4 cup diced celery
½ cup chopped green onions
2 tbsps diced garlic
1 cup cooked frozen spinach (thawed)
1 tbsp flour
1 pint heavy whipping cream
½ ounce Pernod or Herbsaint
1 tsp sugar
1 tbsp Worcestershire sauce
1 tsp Louisiana Gold Pepper Sauce
salt and cracked black pepper to taste

DIRECTIONS:

In a two quart sauce pan, melt butter over medium high heat. Sauté onions, celery, green onions and garlic, approximately three to five minutes or until seasonings are wilted. Add cooked spinach, and using a metal spoon, chop well into the vegetable mixture. Cook until spinach is hot and well incorporated into seasonings. Add flour and blend well into mixture, being sure to remove all lumps. Add whipping cream and oyster liquid, stirring constantly until sauce is thick and bubbly. Add Pernod, sugar, Worcestershire and Louisiana Gold. Continue stirring until all is well blended. Season to taste using salt and pepper. To ensure a sauce-like consistency, additional cream or water may be added. Continue to cook approximately 10 minutes, add oysters and cook 5 minutes. Pour the contents of the sauce pan into a blender and puree on high speed. Serve 2-ounces of the Oysters Rockefeller Sauce with your favorite trout, chicken or veal dish.





Beurre Creole

PREP TIME: 15 Minutes

YIELDS: 1 Cup

This sauce is excellent over broiled or sautéed fish or grilled shrimp.


INGREDIENTS:

8 ounces unsalted butter, chipped
½ cup dry white wine
2 tbsps lemon juice
2 thin lemon slices
¼ cup jumbo lump crabmeat
¼ cup diced tomatoes
1 clove garlic, minced
1 tbsp sliced green onions
8–10 whole peppercorns
1 whole bay leaf
3 whole basil leaves
1 tsp tomato sauce
dash of Louisiana hot sauce
salt and cayenne pepper to taste


DIRECTIONS:

In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat. Sauté approximately 3 minutes or until juices are rendered into the pan. Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots may develop and butter will separate. Season to taste using hot sauce, salt and pepper. Serve as is, or strain if desired.




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