Mar 20, 2012 8:43 AM by Cecilia Stevenson

Rouses' Chef David A. Absbire La Seafood Recipes

Rouses' Chef David. A Abshire

Creole Remoulade

1/4 cup Red Onions (Fine Diced)
1/4 cup Celery (Fine Diced)
1/4 cup Worcestershire (Lea & Perrins)
1/4 cup Frank's Wing Sauce
1/2 ea. Lime (Juice & Membrane Only)
4 cups Mayo
1/2 cup Creole Mustard
1/2 cup Dijon Mustard

*** Kosher Salt, Black Pepper and Red Pepper Flakes to Taste **

Yields: 1/2 Gallon

1. Cut and measure all ingredients.
2. Add to large Mixing Bowl, then whisk until fully incorporated.
3. Place in Storage container, and set aside until needed.


Fontina Cheese Grits

8oz. Lobster Base
2lbs. Grits
2lbs. Fontina Cheese
1/2lbs. Butter (Unsalted)
1 cup Heavy Cream
1/2Gal Water

*** Kosher Salt, Black Pepper and Red Pepper Flakes to Taste **

1. Bring water to a boil.
2. Add Grits and cook until 3/4's finished.
3. Add Heavy Cream and Lobster Base.
4. Season to taste.
5. Stir in Fontina Cheese until thoroughly incorporated and serve.



Crab Cakes

2lbs Jumbo Lump/Lump Crab Meat
1cup Mayo
1/4cup Dijon Mustard
1/4cup Creole Mustard
1/4cup Celery (Fine Dice)
1/4cup Shallots (Fine Dice)
1/8cup Green & Red Bell Pepper Mix (Fine Dice)
4cups Panko Bread Crumbs
(3 cups for the Batch, 1 cup for rolling)

1. Cut and measure all ingredients.
2. Add all liquid ingredients and vegetables into a large mixing bowl and stir until thoroughly incorporated.
3. Fold in Panko Breadcrumbs, and compact until dense enough to form them.
4. Form them into 1" tall x 3" Wide crab cake, then roll in extra panko.
5. Place aside until you need to pan saute them.



Crab Cakes Benedict


1ea. Crab Cake (Chef David's Recipe)
2ea. Portabella Slices (Baked)
2oz. Prosciutto (Shredded/Julienned)
1ea. Egg (Cooked to your Liking)
1oz. Creole Remoulade (Chef David's Recipe)

***Garnish with Green Onions cut on a 40 degrees Bias***

1. Gather All ingredients.
2. Cook off and Brown your Crab Cake.
3. Top with slices of Portabella.
4. Top Portabella slices with your shredded Prosciutto.
5. Cook an Egg to the temperature that you prefer, and place on top of the already stacked items.
6. Use a spoon of ladle,top the Napoleon with the Creole Remoulade, then garnish with Green Onions and Serve.



Crawfish Etoufee

2lbs Crawfish Tails (Louisiana)
2cups Shallots (Fine Dice)
1cup Bell Peppers (Fine Dice)
1 1/2cups Celery (Fine Dice)
1/4cup Garlic(Minced)
1 cup Olive Oil Blend
1/4cup Lobster Base (Better than Bouillion)
2oz Flour Slurry (Flour and Water)

***Kosher Salt, Ground Black Pepper & Red Pepper Flakes to taste***

1. Add Olive Oil Blend to Large Braising pan, and Heat until oil sizles.
2. Add in all vegetables and cook until translucent.
3. Add in Lobster base ad stir unhtil fully incoroprated.
4. Add all Crawfish into pan and let cook until it is hot and the Sauce has completely turned bright orange.
5. Next ass in Slurry, and stir until completely incorporated. Make sre the flour has cooked into the sauce, ans it is of the right consistancy (it should oat the bak of the spoon).
6. Add water and let reduce untill it is thick enough to coat the back of the spoon AGAIN (this allows all the ingrediants to mesh).
7. Finally, season to taste and serve.




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