Seafood Main Dishes

Lobster Chowder
1 large onion, chopped
1 tomato, seeded, peeled & chopped
3 green leeks, slivered
2 medium carats, peeled, diced
2 c clam juice
4 tbs flour
5 tbs butter
1 c oysters
1 c shredded lobster
3 c lobster shells & tails, broken up
Sauté onion, tomato, leeks, and carrot in 1 tbs of butter until onion turns clear. Add oyster juice and
lobster shells. Bring to boil, reduce heat and simmer 40 to 45 min. Remove shells and discard. Remove
most of vegetables and set aside. Strain liquid to remove small bits of shell. Make a rue using 4 tbs butter
and 4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid back into oven, whisk well. Add rest of
liquid while stirring constantly. Bring to a boil stirring occasionally. Add vegetables, lobster meat and
oysters. Simmer 5 to 10 min. Variation: use clams instead of oysters, add celery or bell pepper.
Shrimp Etoufee
(Pronounced A-TO-FAY)
3/4 lb butter
5 c diced onion (or equal volume to meat)
1 c parsley, chopped
3 tbs salt
1 tbs Louisiana Hot Sauce
2 tbs lemon juice
4 lb peeled shrimp
2 tbs Worcestershire Sauce
Cook onion in butter until clear. Add parsley, salt, lemon juice, hot sauce and Worcestershire sauce and
simmer 5 min. Add shrimp, cover and simmer until shrimp turns pink and are done.
Catfish Etoufee
(Pronounced A-TO-FAY)
2 c court bouillon
4 tbs brown rue
1 c onions, chopped
1 c scallions, chopped (including some of the
green tops)
1/2 c celery, chopped
1/2 c bell pepper
1 tsp minced garlic
1 can (1 lb) antodm atoesc,o arselydrained
chopped
4 c cooked rice
2 lemon slices, 1/4" thick
1 tbs Worcestershire sauce
1 bay leaf
1/4 tsp thyme
1 tsp black pepper
2 tsp salt
2 lb catfish cut into 1" chunks
1/2 c parsley, chopped
If rue is not fresh, warm over low heat stirring frequently. Add onions, scallions, celery, green pepper and
garlic. Cook 5 min, stirring often, until soft but not brown. Add court bouillon stirring constantly. Add
tomatoes, lemon, and seasonings. Reduce heat and simmer, partially covered, 30 min. Add catfish and
The Dutch Oven Cookbook -- 24 -- Audleman & Lyver
parsley, stir gently to moisten fish evenly. Simmer partially covered and without stirring, 10 min. Taste for
seasoning. Serve immediately.
Scallop Gumbo
2 lb small scallops
2 lb fresh okra, sliced 1/4" slices
2 medium onions, chopped
2 medium bell peppers, chopped
1/2 c celery, chopped
4 tbs cooking oil
3 tbs flour
3 medium tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and
garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and
celery. Cover and cook about 30 min, until vegetables are done. Add scallops and simmer an additional 6
min.
Fish Court Boui
3 tbs olive oil
4 c diced onion
1 c celery, chopped
2 c parsley, chopped
3/4 c bell pepper, chopped
3 c green onion, chopped
1 c grated carrot
1 tbs minced garlic
2 tbs lemon juice
1 tbs soy sauce
2 tbs Worcestershire Sauce
1 tbs Louisiana Hot Sauce
2 c Chablis Wine
6 tbs salt
4 lb fish, chopped
12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley, green onion and grated carrot in and
sauté until onion starts to turn clear. Add garlic and lemon juice and stir and simmer some more. Add
remaining ingredients except water, and stir and simmer some more. Pour just enough water to cover
mixture. Bring to boil, reduce heat and cover. Simmer for about 30 min.