Commanders Palace Creole Bouillabaisse Food

CREOLE BOUILLABAISSE

Creole Bouillabaisse image

Provided by old_magic1

Time 29m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound fresh fish fillets
1 pint fresh oysters
1 pound peeled deveined shrimp
1/4 cup vegetable oil or margarine
1/4 cup flour
1 cup chopped onions
1/2 cup chopped celery
2 cloves minced garlic
1/4 cup chopped fresh parsley
2 cans (13 ounce size) chicken broth
1 can (1.75 lb size) tomatoes, undrained, cut up
1 cup dry white wine
1 tablespoon fresh lemon juice
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

In large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onions, celery, garlic and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done.

COMMANDER'S PALACE CREOLE BOUILLABAISSE

Commander's Palace Creole Bouillabaisse image

The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.

Provided by Molly53

Categories Creole

Time 2h

Yield 8 serving(s)

Number Of Ingredients 31

Ingredients

1/2 cup olive oil
1/4 cup garlic, peeled and chopped
4 blue crabs (gumbo crabs)
1/2 lb shrimp shells (fresh, not frozen, plus heads)
1 jalapeno, minced and seeded
4 stalks celery, coarsely chopped (no leaves)
2 carrots, peeled and coarsely chopped
3 leeks, split, cleaned and coarsely chopped
3 red bell peppers, seeded and chopped
4 large onions, peeled and coarsely chopped
6 tomatoes
2 quarts fish stock (or 1 quart water plus 1 quart white wine)
2 fresh thyme sprigs
8 basil leaves, stemmed and chopped
1 pinch saffron
1/2 cup olive oil
3 tablespoons garlic, minced
24 mussels, scrubbed and de-bearded
8 slices seafood sausage (Commander's Seafood Sausage)
8 ounces fish fillets, cut into pieces (trout or sheepshead preferred)
3/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
24 oysters, shucked
2 leeks, split, cleaned and julienned
2 tomatoes, peeled and chopped
1 carrot, peeled and chopped
1 red pepper, seeded and julienned
8 baby new potatoes, quartered and blanched for five minutes
24 jumbo shrimp, peeled with tails left on
1 lb crabmeat
salt and pepper, to taste
fresh parsley, minced (for garnish)

Steps:

To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
Add the crab and shrimp shells; saute for ten minutes.
Add the rest of the vegetables and cook until tender, about 20 mintues.
Add stock or water and wine, herbs and saffron; simmer for an hour.
Puree in batches and strain.
To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
Add 8 cups of the broth and bring to a boil.
In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
Add oysters and crab meat to the broth and seafood mixture.
Add sauteed vegetables to the mixture and season to taste with salt and pepper.

Nutrition Facts : Calories 865.4, Fat 35.9, SaturatedFat 5.6, Cholesterol 244.2, Sodium 1729.5, Carbohydrate 68.9, Fiber 9.9, Sugar 14.2, Protein 63

COMMANDER'S SEAFOOD SAUSAGE

Commander's Seafood Sausage image

Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse.

Provided by Molly53

Categories Creole

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb crabmeat (or a combination of all of them) or 1 lb fish (or a combination of all of them)
1/4 cup onion, minced
2 tablespoons celery, minced
1 tablespoon bell pepper, minced
1/2 tablespoon garlic, minced
1/4 cup andouille sausage, chopped
3 tablespoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon dried red pepper flakes
1/2 teaspoon paprika
2 eggs
2 tablespoons water

Steps:

Chop the fish and/or shellfish into small cubes; place into mixing bowl.
Stir in the rest of the ingredients and mix very well.
Place a piece of cling wrap on the counter; place the seafood mixture on it and shape into a cylinder.
Roll the plastic around the cylinder very tightly and seal the ends.
Bring a large pan of water to simmer (about 180F), place sausage into water and cook for 20 to 30 minutes.
Remove from the water and let cool for ten minutes.
To serve, remove the plastic and slice.

Nutrition Facts : Calories 62.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 117.9, Sodium 2957, Carbohydrate 1.7, Fiber 0.3, Sugar 0.3, Protein 9.5

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