Saturday, May 12, 2012

Dutch Oven Cooking Recipes (Seafood)

Lobster Chouder

1 lg onion, chopped             1 tomato, seeded, peeled &
3 green leeks,slivered          2 med carots, peeled, diced
2 c clam juce                   4 tbs flour
5 tbs butter                    1 c oysters
1 c shreaded lobster            3 c lobster shells & tails,
broken up

Saut 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

Shrimp Etoufee
3/4 lb butter                   5 c diced onion (or equil
volume to meat)
1 c parsley, chopped            3 tbs salt
1 tbs Louisianna Hot Sauce      2 tbs lemon juice
4 lb peeled shrimp              2 tbs Worcetershire Sauce

Cook onion in butter until clear. Add parsley, salt, lemon juice,
hot sauce and Worcetershire sauce and simmer 5 min. Add shrimp,
cover and simmer until shrimp turns pink and are done.

Fish Court Bouillon

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 carot                1 tbs minced garlic
2 tbs lemon juice               1 tbs soy sauce
2 tbs Worcetershire Sauce       1 tbs Louisianna 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 carot in and saut until onion starts to
turn clear. Add garlic and lemon juice and stirr and simmer some
more. Add remaining ingredients except water, and stirr and
simmer some more. Pour just enough water to cover mixture. Bring
to boil, reduce heat and cover. Simmer for about 30 min.

Catfish Etoufee

2 c court bouillon              4 tbs brown rue
1 c onions, chopped             1 c scallions, chopped (including
1/2 c celery, chopped             some of the green topps)
1/2 c bell pepper               1 tsp minced garlic
1 can (1 lb) tomatoes, drained  4 c cooked rice
  and coarsely chopped          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
parsly, stirr gently to poisten fish evenly. Simmer partially
covered and without stirring, 10 min. Taste for seasoning. Serve

Scallop Gumbo

2 lb small scallops             2 lb fresh ocra, sliced 1/4"
2 med onions, chopped           2 med bell peppers, chopped
1/2 c celery, chopped           4 tbs cooking oil
3 tbs flour                     3 med 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 waer. Add salt and pepper to taste. Add cut-up
tomatoes, ocra and celery. Cover and cook about 30 min, until
vedetables are done. Add scallops and simmer an additional 6 min.