MON PIROGUE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mon Pirogue image

Mon Pirogue, roughly translated "My Boat or Canoe", is a small flat bottom boat designed particularly for fishing shallow rivers, bayous and marshes. Early inhabitants of Louisiana used Pirogues for their livelihood. Pirogues were used for traveling and food gathering. Pirogue owners of LA would bring back catfish, crawfish,...

Provided by Chef Scott

Categories     Other Main Dishes

Time 1h45m

Number Of Ingredients 64

CRAWFISH ETOUFFEE
1 lb crawfish tails
1/4 c olive oil
1 stick butter
1 medium onion
2 clove garlic
1 Tbsp green onions
1/2 small bell pepper
1 tsp parsley
1 tsp cornstarch
1/4 c white wine
1/2 c half and half
1 large bay leaf
1 pinch white pepper
1 pinch black pepper
1 pinch cayenne pepper
2 dash(es) tony chachere's creole seasoning
SHRIMP SCAMPI
1 lb shrimp, peeled and deveined
1/2 stick butter
1 Tbsp olive oil
2 clove garlic
1 tsp parsley
1/4 c fresh mushrooms
1/2 Tbsp cornstarch
1/4 c sherry
1/2 tsp oregano, fresh
1 pinch basil, dried
1 pinch cayenne pepper
1 pinch tony chachere's creole seasoning to taste
SMOTHERED ALLIGATOR IN CREAM SAUCE
1 lb fresh alligator tail steak
1/2 stick butter
1/2 c vegetable oil
1 Tbsp sugar
2 clove garlic minched
1/4 c green onion tops
1/2 c onions
1/4 c parsley
1/2 c white wine
2 Tbsp flour
1/2 c half and half
1 pinch white pepper
1 pinch black pepper
1 pinch cayenne pepper
1/2 tsp nutmeg
1 pinch tony chachere's creole seasoning to taste
EGGPLANTS (THE PIROGUES)
2 large eggplants
1 gal oil for deep frying
1 c flour
3 large eggs
1 pinch white pepper
1 pinch black pepper
1 pinch tony charchere's creole seasoning
1 c bread crumbs, seasoned
GRILLED CATFISH
6 medium whole catfish
1/2 stick butter
1/4 c vegetable oil
1/2 c italian dressing
2 clove minced garlic
1 pinch paprika
1 pinch tony chachere's creole seasoning to taste

Steps:

  • 1. Crawfish Etouffee In a skillet, sauté onions, bell pepper, green onions, bay leaf, garlic, and parsley in butter and olive oil for 5 minutes. Add cornstarch and thicken for about a minute. Add crawfish tails, white wine, 1 cup of water and stir. Add white pepper, black pepper, cayenne pepper, and Tony. Cook on low for about 15 minutes. Add half and half then cook on very low for 5 more minutes. Set aside and keep warm.
  • 2. Shrimp Scampi Melt butter in a skillet. Add garlic and olive oil. Let sauté for a couple of minutes (do not brown garlic). Add shrimp and sauté lightly. Add chopped mushrooms, oregano, basil, parsley, Tony and cayenne pepper. Stir for one minute then pour in sherry, and sprinkle in cornstarch. Saute for 3 minutes.
  • 3. Smothered Alligator in Cream Sauce In a skillet, heat vegetable oil until it begins to smoke slightly. Add sugar in center of hot oil until sugar turns dark brown (could be black in some spots). Immediately add alligator meat into hot sugar oil. All pieces should be coated with the sugar and oil. Stir slightly. Add flour, onions, parsley, onion tops, garlic, peppers, Tony, and nutmeg. Stir a few times until the bottom of skillet turns brown. This is the seasoning roux. Pour in white wine and a 1 1/2 cup of water. Cover and smother for 15 minutes on low, stiring occasionally. Gravy will become thick, add half and half, butter and simmer for 5 minutes on very low. Set aside.
  • 4. Eggplants (The Pirogues) Heat oil in a deep fryer at 375 to 400 degrees. Mix flour, Tony, black pepper, and white pepper in a flat dish. Wash, then dry eggplants. Cut eggplants long ways from the middle about ½ inch thick. You should get about three slices from each eggplant. Dip each slice one at a time into the flour mixture, then the eggs, then flour, then eggs, then seasoned bread crumbs. Press the bread crumbs into each eggplant making sure all sides are well coated. Deep fry the eggplants (Pirogues) until golden brown about 3 minutes. Set aside.
  • 5. Grilled Catfish Coat each catfish with Italian dressing. Rub with garlic, paprika and Tony. Oil a section of a hot grill for 6 catfish. Add butter then grill each catfish on both sides until brown. About 2 minutes each side.
  • 6. How to Serve Place each fried eggplant in the middle of a serving plate. Put a grilled catfish on top of each fried eggplant. Top each grilled catfish with crawfish etouffee. Put shrimp scampi (about 4 to 6 shrimp) on one side of your Pirogue and smothered alligator on the other. Sprinke with fresh chopped parsley. Voila! Taste Wonderful. Only hot garlic toast and a glass of Riesling could make this better. Chef Scott

There are no comments yet!