Recipes from the chefs of “Acadia’s Cajuns”

Emeril Lagasse’s

Piri Piri Pasta

Note that Piri Piri sauce separates when it sits for any length of time. In this recipe, we take advantage of this by skimming the oil from ½ cup of the sauce and tossing the pasta in it. We then use the remaining thick sauce in the seafood broth. Talk about a marriage made in heaven!

1/2 cup Piri Piri Sauce, recipe below

One 1 1/2 pound Maine lobster

1 pound fresh fettuccine

1/2 cup grated Parmiggiano-Reggiano cheese

1/4 cup finely sliced basil leaves

2 teaspoons salt

1/4 teaspoon ground white pepper

12 medium (10-15 count) shrimp, peeled and deveined

1 tablespoon Emeril’s Original Essence or Creole Seasoning, recipe below

4 tablespoons olive oil

6 ounces chorizo sausage, removed from casings and coarsely chopped

3 tablespoons minced shallots

1 tablespoon minced garlic

1 cup coarsely chopped, peeled, seeded tomatoes

12 clams, scrubbed and rinsed in several changes of water

12 mussels, scrubbed, rinsed and debearded

3 cups Shrimp Stock, recipe below

12 freshly shucked oysters and their liquor

Instructions:

Place the Piri Piri sauce in a bowl and let sit at room temperature for several hours until the oil separates from the solids. Carefully skim 1/4 cup of the oil from the top and place in a separate container. Reserve the remaining solids.

Fill a medium stockpot three-fourths full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, for 7 minutes. Transfer with tongs to a large bowl filled with ice water to cool. When cool enough to handle, crack the shell, and remove the meat from the tail and claws. Discard the shells. Coarsely chop the meat and set aside.

Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, until firm but still retains a bite, about 5 minutes for fresh, and 10 minutes for dry pasta. Drain in a colander and return to the pot. Add the 1/4 cup reserved Piri Piri oil, 1/4 cup of the Parmiggiano-Reggiano cheese, 2 tablespoons of the basil, 1 teaspoon of the salt, and the white pepper. Toss well to coat evenly and cover to keep warm.

Season the shrimp with the Essence and remaining teaspoon of salt.

Heat the olive oil in a large skillet over high heat. Add the chorizo and cook, stirring occasionally, until brown, about 2 minutes. Add the shrimp and cook, stirring, for 1 minute. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the clams, mussels, tomatoes, the reserved solids from the Piri Piri sauce, and the shrimp stock. Cover and simmer until the clams and mussels open, about 4 minutes. Add the oysters and their liquor, and the chopped lobster. Cook, stirring, until the oysters start to curl around the edges, about 2 minutes. Discard any unopened clams or mussels.

To serve, swirl the pasta into the center of four large plates and arrange equal amounts of the seafood around the edges. Pour the broth over the pasta, garnish with the remaining cheese and basil, and serve immediately.

Makes 4 servings

Emeril’s Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Instructions:

Combine all ingredients thoroughly.

Makes 2/3 cup

Piri Piri Sauce

This spicy Portuguese sauce makes an excellent condiment to soups and other pasta dishes. It should be made one week in advance to allow the flavors to marry.

3/4 cup olive oil

2 fresh jalapeno peppers, coarsely chopped (stems and seeds as well)

1 fresh poblano pepper, coarsely chopped (stems and seeds as well)

1 1/2 teaspoons crushed red pepper

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons minced garlic

Instructions:

Combine all of the ingredients except the garlic in a medium, heavy saucepan over high heat. Cook, stirring, for 4 minutes. Add the garlic, remove from heat, and cool to room temperature.

Pour into a food processor or blender and pulse until smooth. Strain through a fine-mesh strainer and refrigerate in an airtight container for 7 days before using. (Piri Piri Sauce will keep for up to one month refrigerated in an airtight container. Bring to room temperature before using.)

Makes about 1 1/2 cups

Shrimp Stock

1 pound shrimp shells and/or heads

1 cup coarsely chopped yellow onions

1/2 cup coarsely chopped celery

1/2 cup coarsely chopped carrots

3 garlic cloves, smashed with the side of a heavy knife

3 bay leaves

2 teaspoons salt

1 teaspoon whole black peppercorns

1 teaspoon dried thyme

Instructions:

Rinse the shrimp shells and heads in a large colander under cold running water.

Put all the ingredients in a heavy medium stockpot. Add enough water to cover by 1 inch. Bring to a boil over high heat, skimming from time to time to remove the foam that forms on the surface. Reduce the heat to medium-low. Simmer for 45 minutes.

Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)

Makes 3 quarts

Recipe from Emeril’s New Orleans Fish House

Paul  Prudhomme’s

Lobster Anthony

This recipe is a favorite of the chefs at K-Paul. It works not only as a flavorful entrée but also, when prepared with lobster knuckle meat, a terrific topping for bronzed fish, pork chops, or steak.

Anthony Sauce (Makes about ¾ cup)

3 tablespoons unsalted butter, in all

2 tablespoons finely diced shallots

1 tablespoon capers

1 tablespoon finely julienned sun dried tomatoes

1 teaspoon Chef Paul Prudhomme’s Meat Magic®

1 teaspoon Chef Paul Prudhomme’s Seafood Magic®

¼ cup chicken stock

½ cup heavy cream

¼ teaspoon lemon juice

Instructions:

Melt 2 tablespoons of the butter in a small skillet over medium heat. When the butter begins to sizzle add the shallots, capers, and sun-dried tomatoes. Cook, stirring until the shallots are translucent, about 2 minutes. Add the Seafood Magic and Meat Magic. Stir briefly, then add the chicken stock and lemon juice. Bring to a simmer and cook, stirring, until the liquid has reduced by half. Add the cream. Bring to a full simmer, stirring. Remove from heat, add the remaining 1 tablespoon butter and incorporate by shaking the pan gently back and forth until the butter is fully melted and combined with the sauce.

Lobster

4 small lobster tails, about 4 ounces each or

1 cup lobster knuckle meat

1 teaspoon Chef Paul Prudhomme’s Seafood Magic®

2 tablespoons unsalted butter

Instructions:

Peel the lobster tails by cutting slits in the underside of the tails and removing the shells. Season the lobster evenly with the Seafood Magic.

Heat the butter in a skillet over medium heat. Add the lobster tails and sautée until done, about 5 minutes, turning several times until evenly cooked.

Serve immediately, drizzled with the Anthony Sauce.

Makes two servings.
Copyright © 2010 by Paul Prudhomme

Michael Ruoss’s

Green Onion Hushpuppies with Creole Tomato Glaze

This is a really fun recipe because it is very versatile. To the hushpuppy mix you can add cooked seafood of your choice, cheddar cheese, or green chili. After deep-frying to a golden brown, serve with a drizzle of the spicy tomato syrup and DIG IN.

Hushpuppies

4 cups flour

4 cups cornmeal

3 tablespoons baking powder

3 tablespoons salt

3 tablespoons sugar

3 bunches green onion, chopped

2 large onions, pureed with 1 cup water

Instructions:

Mix all and deep fry at 350 degrees Fahrenheit for an est. 3-4 min until golden brown. Check center to be fully cooked.

Creole Tomato Glaze

1 quart sugar

3 cups crystal hot sauce

1 cup cider vinegar

1 cup tomato paste

2 tablespoons chopped garlic

1 cup creole mustard

2 tablespoons ground black pepper

1 tablespoon celery salt

8 bay leaves

1 tablespoon kosher salt

2 tablespoons mustard seeds

Instructions:

Simmer to 160 degrees Fahrenheit until sugar is completely melted and syrup is thick.