Louisiana Lagniappe

San Roc Cay - 27267 Perdido Beach Blvd. Ste. 201
Orange Beach, AL
334-981-2258
Chef Ruston Johnson

Corn and Crab Bisque, Shrimp Etouffee, Key Lime Pie

Corn and Crab Bisque

  • 1/4 lb. unsalted butter
  • 3 cups diced yellow onion
  • 1/2 cup diced celery
  • 1/4 cup diced green pepper
  • 1 1/2 tsp. granulated garlic
  • 1 1/2 tsp. dry thyme
  • 1/2 tsp. white pepper
  • 1/4 tsp. red pepper
  • 1/4 cup white wine
  • 2 Tbsp. chicken base
  • 3 qts. water
  • 2 sticks of unsalted butter
  • 1 1/2 cups all-purpose flour, sifted
  • 1 cup heavy cream
  • 1 cup half and half
  • 3 – 15 oz. cans whole kernel corn, drained
  • 1 oz. Worcestershire sauce
  • 1 lb. jumbo lump crabmeat (picked clean of shells)
  • Chives or green onions

Melt 1/4 lb. of unsalted butter in a 5 quart pot. Lightly sauté onion, celery, and green pepper. Add garlic, thyme, white pepper, red pepper, wine and chicken base. Lightly sauté ingredients over medium heat until soft and tender. After vegetables have cooked down, add water and bring to a steady simmer for 12-15 minutes. While soup is simmering, make a blond roux by melting 2 sticks of unsalted butter in a saucepan. Whisk in the all-purpose flour and cook for 5-6 minutes. Remove soup from heat to add hot roux. Return soup to heat and add heavy cream, half and half, corn and Worcestershire sauce. Cook soup for another 15-20 minutes until thick. Remove from heat and add crabmeat. Garnish with chives or green onions.

Serves 6-8

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Shrimp Etouffee

  • 1 lb. salted butter
  • 3 cups diced yellow onion
  • 2 tsp. granulated garlic
  • 2 tsp. white pepper
  • 1 tsp. red pepper
  • 1 tsp. salt
  • 2 tsp. chicken base
  • 3/4 cup flour, sifted
  • 1 qt. water
  • 1 lb. cooked shrimp (90-110 ct.)
  • Chopped green onions for garnish

Saute diced onion, garlic, white pepper, red pepper, salt, and chicken base in salted butter. Cook until onions are tender, then whisk in flour and cook until golden brown. Start adding water gradually and whisk constantly. Cook for another 20 minutes until thick, whisking every few minutes. Add cooked shrimp and toss to mix well. Cook for another 2 minutes to thoroughly heat shrimp. Serve immediately over hot rice and garnish with green onions.

Serves 6-8

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Key Lime Pie

Crust:

  • 1 stick melted margarine
  • 1/4 cup granulated sugar
  • 1 1/2 cups graham cracker crumbs

Melt margarine and mix with sugar and crumbs. Press crust on the bottom and up the sides of a 9 inch pie plate and bake for 5-7 minutes at 325 degrees.

Filling:

  • 2 cans sweet condensed milk
  • 1 egg
  • 8 oz. Roses lime juice (reduced to 1/2 cup)
  • Whipped cream
  • Lime wedge for garnish

Place condensed milk, egg and lime juice in a bowl and mix until smooth. Place filling in baked pie shell and bake 6-7 minutes at 325 degrees. Cool before serving. Top with whipped cream and lime wedge as a garnish.

Serves 8

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