You’ll find dishes with beans and seafood across the globe, and while this recipe is styled “Creole” a very similar Italian recipe uses diced tomatoes. You can use tomatoes in this as well, simply add them with the shrimp.
Put a pound of dried white beans (Navy, northern, or baby limas) in a heavy saucepan, add three cups of water, cover, and place in a 300 oven for about two hours, until cooked through A bay leaf or two is a nice touch. Sauté a large white onion, a cup of diced celery, and a diced ripe sweet pepper with a couple of minced cloves of garlic in olive oil. When the vegetables are soft, add a pound of peeled, medium-count shrimp and cook over medium heat until firm. Combine the shrimp and vegetables with the beans. Add the diced tomatoes, if you like. Season with dried basil and thyme, ground black pepper, chopped fresh parsley, and salt to taste. You can make this as soupy as you like by adding weak stock. Some people add diced smoked sausage or ham, and the dish is usually served over rice.
Don’t bring shrimp to a boil.; the water should sourer, “smile,” heated to that steamy, shimmering just-before-boiling point, the shrimp stirred to distribute the heat and cook thoroughly before draining and icing. If the shells are loose, the shrimp is over-cooked.
Nowadays most discussions—more often polemics—about culinary authenticity involve terms such as “the salience of ethnic identity” and “aligning broader socio-political representations”. These investigations certainly have their place in this global franchise we call a world, but when it comes to a specific restaurant recipe, we’re on less esoteric footing. We know that at some point in time, at this particular place, a recipe was formulated, prepared and served, a recipe that became an archetype for any that followed, and our best means of replicating such dishes is to find recipes written by people who are thoroughly familiar with the original and have the wherewithal to replicate it with authority.
Such is the case with Arnaud’s signature recipe for oysters Bienville in Bayou Cuisine that’s credited to Jackson restaurateur Paul Crechale. This recipe rings with authenticity and authority. Note the use of a beige roux to thicken, cream and egg yolks to enrich, mushrooms, shrimp and a hard dry cheese for substance.
Prepare the sauce by browning lightly in 3 tablespoons butter 2 minced onions. Stir in 3 tablespoons flour and cook, stirring constantly until the mixture is lightly browned. Be sure not to let it burn. Add gradually 1 ½ cups chicken consommé, ½ cup white wine, 1 cup minced raw mushrooms and 1 ½ cups chopped cooked shrimp. Cook slowly, stirring constantly, for 10 minutes. Open 3 dozen oysters and put them in their deep shells (my italics, jly) on individual baking dishes. Bake the oysters in their own juices in a moderate oven (350) for about 6 minutes. Thicken sauce with 2 egg yolks beaten with 2 tablespoons heavy cream and heat the sauce without boiling. Cover each oyster with some of the sauce and sprinkle lightly with equal parts of dry bread crumbs and grated Parmesan or Romano cheese. Return the oysters to the oven for about 10 minutes, until the topping is browned.
The cuisine for the fourth of July needs to be “hand grabbing” friendly. Hands, napkins and paper plates are mainly needed and maybe a plastic spoon for ice cream or potato salad but that’s it. Ribs, BBQ chicken, hot dawgs and hamburgers lead the charge but for those of us that like to throw and fish in the mix it’s going to be this recipe.
Fresh pink speckled trout filets deserve fancy sauces and toppings worthy of the catch but the Fourth of July holiday is a greenlight to” heat dat grease”. My summertime version for fried speckled trout revolves around a bright yellow citrus fruit that works so well with fish it was clearly ordained: the lemon. Folks just don’t like to get a piece of fish that tastes fishy and who can blame them? I’m not sure exactly how they can tell if it’s fishy or not because it looks like fried fish would taste exactly like ketchup based what I’ve witnessed.
Ceviche is a cooking method of raw fish using lemon and lime juices to chemically cook the meat. My recipe steals a little bit of this cooking technique to amplify the flavor of the lemon. First, I cut the fillets horizontally in half first then several times vertically to make finger sized portions. Then I place the speck fillets in a bowl with the juice of a couple of lemons and mix it up. Chill for thirty minutes while the oil is heating. A lemon-flavored fish fry mix at your local grocery provides the next layer of lemon.
The oil is heated to 325 degrees; I prefer Wesson oil to guarantee that light golden-brown color. The fillets are patted dry then dredged in the fish fry and safely lowered into the hot oil. Wait about 15 seconds or so before you stir the fillets loose from each other. Don’t walk off! It only takes about 3 minutes to fry these fillets or till they are floating. A big platter waiting in a warm oven is where you keep stacking this fried fish until it’s all cooked. The third and final layer of lemon comes once again from the lemon itself and making plenty of wedges available on the platter or table insures that this fried speckled trout a crunchy fresh lemon flavor. Have a fun Fourth and heat dat grease!