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OYSTER
BOUDIN
Ingredients:
3
ounces tasso
3 ounces bacon fat
1 onion
3 stalks celery
2 bell peppers
2 fresh chili peppers
2 teaspoons dried thyme
1 tablespoon garlic
2 cups rice
1 cup oyster liquor
2 cups veal stock
Salt, white and cayenne pepper
1 bunch green onions
1/2 bunch parsley
4 dozen fresh Louisiana oysters
Bread crumbs to thicken
Red chili cilantro for garnish
Chef: Arnaud's Restaurant
Serves: 25
1. Render tasso in bacon fat. Add onions, celery, bell peppers and
saute' until translucent. 2. Add chili peppers, thyme, garlic and
sauté until garlic is blonde. 3. Add rice and deglaze with
oyster liquor. Add veal stock, and seasonings. 4. Return to a boil,
reduce heat and simmer. Add green onions, parsley and oysters. 5.
Cover and simmer, stirring occasionally until rice is well cooked.
Adjust seasonings - it should be spicy. Add bread crumbs (approximately
3 ounces) to thicken. 6. Let mixture cool and pace through a grinder
using a small die. Form into cakes approximately 2 ounces each, similar
to crab cakes. 7. Lightly flour and saute'. Serve with Creole mustard
cream sauce and garnish with red chili cilantro and fried oysters.
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| Crab |
| Crawfish |
| Fish |
Oyster
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| Shrimp |
| Other |
