The Big Easy!

 

Our take on the robust dishes from 
the state of Louisiana and the city of New Orleans

                                                         

 

Crayfish and seafood boil
Serves 6 - 8

4 L water
4 bay leaves
1 large bouquet garni (thyme, parsley)
2 large onions
3 sticks celery
1 tsp salt
6 cobs of sweet corn, washed well, husk on
6 small potatoes, washed carefully, skin on
2 kg whole flower crab, washed and scrubbed clean
500 g fresh white clams
500 g fresh large glass prawns, rinsed, deveined, shell on
3 Tbsp Cajun dry spices (generally cayenne pepper, paprika, pepper, garlic and onion)*
100 g chopped flat leaf or curly parsley

 

 

1. In a large stockpot, bring water, bay leaves, bouquet garni, onions, celery and salt to the boil.

2. Add corn and potatoes, boil for 15 - 20 minutes and remove from stock.

3. Bring stock back to a boil.

4. Add crab and clams and boil for about 5 minutes before adding prawns. When prawns are pink and cooked, remove them from the stock.

5. Add corn and potatoes. Cook for 2 more minutes.

6. Remove all seafood and place in centre of paper lined table or plate.

7. Dust seafood pile with plenty of Cajun spices and chopped parsley.

8. Serve with fresh lemon wedges and melted butter if desired.

* Bottled Cajun spices sometimes have additional salt so be aware when you are generous with this spice

 

 

Blackened Redfish & soused salad
Serves 2

 

For Salad
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
1/2 onion, thinly sliced
1 Japanese cucumber, sliced
2 ripe tomatoes, diced
1 1/2 tbsp olive oil
1/2 tbsp white wine vinegar
1/4 tsp white pepper
Large pinch of sea salt

 

 

For Fish
1 medium red or white snapper fillet, skin on
1/2 bsp butter, melted
1 Tbsp dried Cajun spices
1/2 lemon, cut into wedges

 

1. For the salad, combine all vegetables, olive oil and vinegar in a large mixing bowl with salt and pepper.

2. To prepare the fish, heat a non-stick pan over medium-high heat for 5 minutes. While waiting for pan to heat up, rub fish with melted butter and Cajun spices.

3.Place fish skin side down in pan and cook for 4-5 minutes without turning. Using fish slice, turn fish carefully and cook for a further 2-3 minutes.

4. Serve fish with the salad and lemon wedges for a speedy and tasty meal.