Recipe of the Day Categories:
Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Have a heart
for Acadiana
 
Chef Paul Prudhomme's Louisiana Tastes:
Exciting Flavors from the State That Cooks
Pirates Alley
by Night
Giclee Print
Millsap, Diane
Buy at AllPosters.com
Wine.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
French Quarter Magic
Diane Millsap
Buy This at Allposters.com
Bienville
Stuffing
 
Chef Prudhomme's
Louisiana Kitchen
by Paul Prudhomme, 1984,
William Morrow and Co., Inc.
Makes
about 4 cups
“This stuffing is excellent in many dishes…or use it to stuff
seafood
such
as trout. You can use leftover stuffing in Bienville
Sauce to serve
over
the stuffed seafood.”
[We find this works well as a side dish just as it stands for a
variety
of roasted or
grilled meats, fish and seafood.]
Seasoning mix:
1 1/2 teaspoons salt
1 1/2 teaspoons sweet paprika
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper
(preferably cayenne)
1/4 teaspoon black pepper
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/3 pound bacon, cut into 1-inch pieces,
about 1 cup
1/2 cup very finely chopped tasso (preferred)
or other smoked ham
(preferably Cure 81)
1 cup very finely chopped onions
1 cup very finely chopped celery
1/2 cup very finely chopped green bell peppers
2 cups thinly sliced mushrooms
1/2 pound peeled shrimp, cut into 1/4-inch pieces
6 small to medium oysters in their liquor,
about 3 ounces
1 1/2 cups Basic Seafood Stock (see below)
1 teaspoon minced garlic
1/4 pound (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup heavy cream, plus additional cream
if making the stuffing into a sauce
1/2 cup very finely chopped green onions,
plus additional green onions
if
making the stuffing into a sauce
Combine the seasoning mix ingredients in a small bowl and set
aside.
In a large skillet fry the bacon until crisp. Add the tasso to the bacon
and
sauté over low heat until the tasso is crisp, about 4 minutes, stir-
ring
occasionally. Drain off all but about 1 tablespoon drippings. Add
the
onions, celery and bell peppers. Sauté over medium heat about 7
minutes,
stirring constantly. Add the mushrooms and continue cooking
and stirring
for
about 3 minutes. Add the shrimp and oysters with their
liquor and
simmer
about 2 minutes, stirring constantly. Stir in the stock,
garlic and
seasoning
mix. Bring to a boil; reduce heat and simmer for
about 6
minutes,
stirring occasionally.
Meanwhile, in a small bowl combine the melted butter with the flour.
After
the shrimp and oyster mixture has simmered about 6 minutes,
stir
the butter
mixture into it. Reduce heat to low and simmer about
7 minutes,
stirring
occasionally and scraping the pan bottom. Stir in
the cream. Remove from heat and stir in the green onions. Let cool.
Refrigerate until
ready to use..
To make the Bienville Sauce, heat 1/2 cup stuffing over medium
heat.
Stir
in 1 cup cream and 3 tablespoons green onions. Simmer
over low
heat,
whisking constantly, until sauce is smooth and
thickened, about 7
minutes.
Makes about 1 1/2 cups.
Basic Seafood Stock
To
Make 1 Quart of Basic Stock:
About 2 quarts cold water
Vegetable trimmings from the recipe(s)
you are serving, or
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery
…shells or carcasses from seafood used
in the recipe(s) you’re cooking, or
For Seafood Stock: 1 1/2 to 2 pounds rinsed shrimp heads and/or
shells,
or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts),
or
rinsed
fish carcasses (heads and gills removed), or oyster liquor or
any
combination of these
Note:
If desired, you can first roast meat bones and vegetables at 350 degrees
F until thoroughly browned. Then use them to make your basic stock.
(When
you brown bones and vegetables, the natural sugar in both caramelizes
on
the surface, which gives the stock a fuller taste and adds color when it
dis-
solves in the stock water.)
Always start with cold water – enough to cover the other stock
ingre-
dients. Place all ingredients in a stock pot or a large saucepan. Bring
to
a boil over
high heat, then gently simmer at least 4 hours, preferably 8
(unless otherwise directed in a recipe), replenishing the water as needed
to
keep about
1 quart of liquid in the pan. The pot may be uncovered or
set a
lid on it
askew. Strain, cool, and refrigerate until ready to use.
(Note:
Remember
that if you are short on time, using a stock simmered
20 to 30
minutes
is far better than using just water in any recipe.)
Featured Archive Recipes:
Eggplant, Shrimp and
Rice Dressing
Louisiana Dirty Rice
Louisiana Thanksgiving Feast
Paul Prudhomme's
Eggplant Bayou Teche
Paul Prudhomme's Seafood Dirty Rice
Paul Prudhomme's Seafood-Smothered Potatoes
Southern
Oyster Casserole
Stuffed Mirlitons
Index - Side Dish Recipe
Archives
Do you know what it means
to miss New Orelans?
Daily Recipe
Index
Recipe Archives Index
Recipe Search
|
