Crab and Shrimp Stew

This recipe was shown to me when I spent my summers in Loxley, Alabama as a youngster. I always looked forward to going to the Bay to set out Crab traps and dragging a Shrimp net. The reason I call this a stew and not a gumbo is the lack of okra or file’. The owner of the boat we went out on was born in Norway and this was basically his recipe. I changed some of the spices as he gained the knowledge of making a roux and using the trinity from the Southern Coast. I am so glad that he took the time to teach the art of catching and cleaning the bounties the Bay.

1 dozen crabs, scalded

1 1/2 pounds large shrimp, peeled and deveined (heads and shells reserved)

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 1/4 cup chopped onions

1/2 cup chopped bell peppers

3/4 cup chopped celery

2 bay leaves

Salt and cayenne to taste

1 pound lump crabmeat, picked over for shells and cartilage

2 tablespoons finely chopped fresh parsley

1/2 stick butter

1/2 cup cream

Cooked rice for serving

To scald the crabs wash them in clean running water. Drop in boiling water. You don’t want to leave them in the hot water too long — just until they start to turn light pink, since all you want to do is keep them from biting you as you process them.

Pull the backs off the crabs, and clean out the dead man fingers, lungs and centers of the crabs. If there is any fat in the crabs, scoop it out with your fingers and put in a small bowl. Crack the claws, but do not remove the shells. Break the crab bodies in half. Set aside.

Peel and devein the shrimp. Put the heads and shells in a large pot with enough water to cover. Bring to a boil and then reduce the heat to medium-low and simmer for about 1 hour.

Meanwhile, combine the oil and flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a dark brown roux. Add the onions, bell peppers and celery, and cook, stirring, until soft, about 8 minutes. Add the bay leaves.

Strain the shrimp stock. You should have 4 to 5 cups of stock. Add enough water to make 6 cups. Add to the roux mixture and stir to blend. Season the stock with salt and cayenne. Bring the mixture to a boil, and then reduce the heat to medium-low and simmer, uncovered, for about 1 ½ hours, stirring occasionally.

Add the reserved crab bodies (and any reserved crab fat) and simmer for 20 minutes, then add the lump crabmeat, shrimp, butter and cream. Cook for 10 minutes longer. Remove from the heat and add the parsley stir well and taste for seasoning. If you needed to add more seasoning, return to low for about 5 min. so the flavors can marry.  

 Serve hot with rice in bowls.

Boudin Sausage

2 pounds pork meat, about 30% fat

     1 1/2 pounds pork liver

     2 tsp. salt

     2 tsp. black pepper

    1 large onion cut up

     3 bunches green onions cut up, divided

     1 tsp ground fennel seed

     1 tsp ground sage

     12 cups cooked rice

     1 tablespoon chopped parsley, divided
     1 tablespoon favorite Cajun spice mix

     1 lot sausage casing

Cook meat, liver, salt, ground fennel, sage,and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice, Cajun spice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming or added to Gumbo's,or soups to precook before grilling as this adds a little more flavor. Do not fry or microwave without some water as it will shrink and burst the casing.

Sea Trout Almondine

This can be done with fresh water Trout or any other white flesh fish.

8 tablespoons butter

1/2 cup slivered almonds

1 cup buttermilk

2 teaspoons black pepper

1 1/2 teaspoons garlic powder

Salt, to taste

4 fresh sea trout fillets, 5 to 6 ounces each shopping list

All-purpose flour, as needed

Juice of 1 lemon

2 tablespoons fresh parsley

In a skillet over medium heat, melt 1 1/2 tablespoons butter. Sauté the almonds in butter until golden brown. Remove and set aside.

Season the buttermilk with salt, pepper, and garlic powder. Dip fish in buttermilk, then roll in flour, coating both sides. Shake excess flour from fillets.

Melt 5 tablespoons of butter in a skillet and sauté fillets until golden brown. Remove fish. Place on warm serving plates and keep hot.

In the same skillet, add the lemon juice, 1 1/2 tablespoons butter, and toasted almonds. Sauté for 1 minute until hot. Pour over fish, sprinkle with parsley and serve.