New Orleans Recipes
From the 2024 Food & Wine Classic in Aspen
"The Next Generation Innovating a Culinary Legacy"
Below, find recipes from Chef Edgar “Dook” Chase IV of Chapter IV, Meg Bickford of Commander’s Palace, and Neal Bodenheimer of CURE.
HURRICANE
Neal Bodenheimer, CURE
Recipe for One Full-Sized Hurricane Portion
- 1.5oz Strawberry-infused Cheramie Rum (1lb of strawberries per bottle)
- .5oz Cheramie Aged Rum
- .75oz Cocktail & Sons Fassionola
- .75oz Fresh-Pressed Lemon Juice
- .25oz Demerara Syrup
- Paint top with 4 Dashes Peychaud’s Bitters
- garnish with strawberry
DOOKY CHASE'S FAMOUS CREOLE GUMBO
Creole Gumbo Ingredients
- ½ lb. Creole Hot sausage, cut in bite-size pieces
- ½ lb. smoked sausage, cut in bite-size pieces
- ½ lb. veal stew meat
- ½ cup vegetable oil
- 4 tbsp. flour
- 1 cup chopped onion
- 4 qt. water
- ½ lb. boneless skinless chicken breast, cubed
- ½ lb. smoked ham, cubed
- 1 lb. shrimp, peeled and deveined
- 1 tbsp. paprika
- 1 tsp. salt
- 3 Cloves garlic, finely chopped
- 1 tsp. ground thyme
- 1 tbsp. File powder
- Cooked rice
Steps:
Put crabs, veal stew meat, smoked sausage, and onions in 6-qt. pot over a medium fire. In a separate skillet, cook hot sausage and let cook in their own fat for 20 minutes. Remove hot sausage from skillet and place in pot with other ingredients. Add vegetable oil. Add flour to skillet with remaining hot sausage fat and let brown for about 10 min (making a roux). Then add roux to pot. Slowly add water (or chicken stock if you prefer), stirring constantly. Add chicken, ham, shrimp, paprika, salt, garlic, and thyme. Let simmer over a low fire for 40 minutes. Add file powder and remove from heat.
FISH & GRITS WITH CRAWFISH & ANDOUILLE CORN MAQUE CHOUX
Edgar “Dook” Chase IV, Chapter IV
Creole Grits Ingredients:
- ½ stick of butter cut into 4 cubes
- 2 cloves garlic
- ½ cup grated cheddar cheese
- ¼ cup grated parmesan cheese
- 2 cups milk
- 1 cup heavy cream
- 1 cup water
- ¼ cup chicken stock
- 1 cup of ground grits
- 1 tbs Salt
- 1 tbs White pepper.
Steps:
Add two cubes of butter and melt on low heat. Sauté garlic briefly for 2 minutes. Add water, milk. Bring to a simmer. Add grits and stir with a whisk to avoid clumps. Let cook for 15 minutes. Add heavy cream, chicken stock, white pepper and salt. Let cook for 5 minutes. Add cheese, remainder butter. Let cook low for 3 more minutes.
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Fried Trout Ingredients:
- 4 Trout fillet
- 1 tbs salt
- 1 tbs black pepper
- 4 cups corn flour ( or corn meal)
- 2 cups vegetable oil
Steps:
Season each side of fillet with salt and pepper. Heat oil on medium heat. If you have a thermometer, look for 325 degrees. Dredge fish in corn flour on each side. Be sure to cover. Add fish to oil and cook on each side for 4 minutes. Watching the color rise on the side. Remove from oil and place on paper towel to drain the oil.
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Crawfish & Andouille Corn Maque Choux Ingredients:
Serves 4 to 6
- 1/4 cup unsalted butter
- 1/4 pound diced andouille sausage
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 teaspoon minced garlic
- 3 cups fresh white corn (use frozen corn if not available)
- 1/4 pound Louisiana crawfish tails
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grape tomatoes cut in half
- 1/4 cup bias-cut green onions
Steps:
In large skillet, melt butter over medium heat. Add sausage and sauté for approximately 2 minutes. Add onions and bell pepper and cook until soft. Add garlic and cook until fragrant. Add corn, crawfish tails, salt and peppers and cook down for approximately 5 minutes. Finally, add grape tomatoes and green onions. Cook for about 2 minutes.
SOFT SHELL CRAB BISQUE WITH CRAB FAT WHIPPED CREAM
Meg Bickford, Commander’s Palace
Makes 4 quarts, enough for 16 appetizers or 8 entree servings
Ingredients:
- 2½ pounds soft shell crabs (cleaned; gills, face and belly removed)
- 1 tbsp fresh thyme chopped
- 2 medium onions, 1 coarsely chopped, 1 in small dice
- 6 stalks celery, 3 coarsely chopped, 3 in small dice
- 1 small head of garlic, cloves peeled and minced
- 1 red bell pepper coarsely chopped
- 1 leek stalk, julienne (white to pale green section only)
- 1 bulb fennel, julienne (stem removed)
- Juice of 1 lemon
- 1 tsp Calabrian chili flakes
- 1 tsp saffron
- ½ c tomato paste
- 2oz brandy
- 2 teaspoons Commander’s Seafood Seasoning (or your favorite Creole seasoning)
- 12 tbsp (1½ sticks) butter
- ¾ cup all-purpose flour
- 2 qt heavy cream
- ⅛ teaspoon hot sauce or to taste
- 1 tbsp Crushed Dehydrated Satsuma Peel (or grapefruit/orange/lemon if satsuma not available)
- ½ c Satsuma juice
- 1 stalk Basil leaves, stem removed
- 1 tsp Fish Sauce
- Kosher salt and freshly ground black pepper to taste
Crab Fat Whipped Cream:
- ¼ cup Louisiana blue crab fat & roe
- ½ cup Creole cream cheese whey
- ½ cup heavy cream
- 1 tsp kosher salt
Steps:
In a large, heavy pot over medium heat, add soybean oil and bring to smoke point, add crabs stir to combine and allow to caramelize undisturbed for 2-3 minutes. Flip and caramelize other side then thoroughly smash into small pieces along sides of pan. Add brandy, lower heat and flambe. Allow flames to burn off while carefully stirring crabs. Add butter and vegetables and bring to a simmer. Sauté until vegetables are tender and translucent, add chili flake, saffron and tomato paste, stir to combine.
Cook for five minutes scraping bottom to incorporate fond and prevent scorch. Add flour, whisk to thoroughly combine and cook again for five minutes scraping bottom to incorporate fond and prevent scorch. Add cream and saffron. Stir with both spoon and whisk to combine and bring to a simmer over medium heat. Once at a simmer, adjust heat to low and cook for one hour. Stir every ten minutes making sure to scrape the bottom. Remove from heat, add salt, fish sauce, citrus, basil. Blitz on high with immersion stick for 10 minutes. Pass through China cap, reserving any pulp. Take reserved pulp and blend with passed soup in blender on high and pass again through China cap. Adjust seasoning to taste with additional salt, white pepper, brandy and fish sauce.
Puree the crab fat and roe with Creole Cream Cheese whey in the food processor until completely smooth. Once all whey and crab fat are smooth, pass through a fine mesh sieve. Combine heavy cream and crab fat puree base. Whip heavy cream in a mixing bowl until stiff peaks form.
Ladle soup into a bowl. Top with a dollop of Crab Fat whipped Cream and sprinkle with green onions.
CURRIED BREAUX BRIDGE CRAWFISH & BURNT END ROTI
Meg Bickford, Commander’s Palace
Makes 6 entree servings
Curried Crawfish Burnt End Sauce Ingredients:
Yields 2 quarts
- 2 cup Shallot, small dice
- ½ cup Garlic, minced
- ¼ cup Ginger, small dice
- 1 cups Lemon Grass, small dice (middle section only)
- 1 lb. Boiled Crawfish Bodies
- 1 cups Pork Fat + ½ cup to finish sauce
- 1.5 oz. Braised Pork Belly, small dice
- 2 Tbsp Garam Masala
- 1 quart Tomato Paste
- ¼ ea. #10 can Diced Tomato
- ¼ ea. #10can Tomato Puree
- 1 quart Coconut Milk
- 1 quart Chicken Stock + 1 quart to finish sauce
- 1 quart Pork Stock
- 1 tsp Salt
- 1 tsp House Sambal
- 2 Tbsp Bourbon Barrel Soy Sauce
- 2 Tbsp fish sauce
- 1 tsp Toasted & Ground Dried Criolla Stella peppers (no stem)
Steps:
In batches blitz together shallot, garlic, ginger and lemongrass in Robot Coupe. Allow machine to run two minutes per batch, scraping sides after one minute. Repeat process with all boiled crawfish bodies.
Turn rondeau on to 260 degrees. Add pork fat, belly, shallot, garlic, ginger and lemongrass paste. Using wooden spoon, stir gently to combine. Every three minutes stir to scrape any caramelized fond from bottom of rondeau. Allow mixture to cook for at least 5 minutes until lightly caramelized and quite aromatic. Add blitzed crawfish bodies and garam masala. Stir to combine. Stir every three minutes scraping any caramelized fond from bottom of rondeau. Again, cook for at least 5 minutes until quite aromatic and mixture has formed into a paste. Add tomato paste and repeat above process for 5 minutes. Add diced tomato, tomato puree, coconut milk, chicken stock and pork stock. Scrape bottom and stir to combine. Adjust to 300 degrees and bring to a simmer. Simmer for at least 20 minutes stirring and scraping every ten minutes. Add salt, sambal, bourbon barrel soy, fish sauce, ground Criolla pepper and pork fat/chicken stock. Stir to combine. Strain through fine mesh sieve and adjust seasoning to taste with last aromatics.
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Cast Iron Seared Gulf Shrimp Ingredients:
- 24 each Wild Louisiana White Shrimp, peeled, de-veined, tail on
- 2 Tbsp Commander’s Creole Seasoning
- 2 Tbsp garlic, minced
- 3 Tbsp vegetable oil to season shrimp
- 2 Tbsp vegetable oil to cook shrimp
- 3oz Korbel brandy
Steps:
Toss shrimp, garlic, oil, and Creole seasoning together in a mixing bowl. Heat cast iron or carbon steel skillets to high-medium heat, before smoking point. Add cooking oil to pan and sear shrimp in even layer in pan to medium-well, deglazing with brandy.
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Mango-Mirliton Slaw Ingredients:
- 1 each mirliton (chayote squash)
- 1 each mango
- ¼ head purple cabbage
- 2 stalks green onions
- 1 stem basil
- 1 stem mint
- ¼ c Lemongrass Vinaigrette
Steps:
Cut mirliton in half to remove seed pod. Using a mandolin with julienne teeth blades, julienne mirliton. Thinly shave purple cabbage. Peel mango. If firm, use a mandolin with julienne teeth blades, julienne mangos. If too ripe, slice and julienne mangos. Cut green onions on a very hard bias all the way to white ends, discarding the root. Remove Basil leaves from stem and rip basil leaves. Remove mint leaves from stem and rip mint leaves. Mix all slaw ingredients together and dress with Lemongrass vinaigrette.
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Lemongrass Vinaigrette Ingredients:
Yield: 1 cup
- ½ Shallot, small dice
- 1 tbsp/1 stalk lemon grass small dice
- 1oz. Jalapeno with seeds, small diced
- 1.5 oz. lime juice
- 1.5 .oz lemon juice
- 1 oz. fish sauce
- 1 oz. agave nectar
- ½ oz bourbon barrel soy sauce
Steps:
Blend all lemongrass vinaigrette ingredients on high for 3 minutes and refrigerate.
Ladle ½ cup hot Curried Crawfish Burnt End Sauce on base of plate. Place Mango-Mirliton Slaw dressed with Lemongrass Vinaigrette over sauce. Arrange 4 hot Cast iron seared Gulf shrimp against slaw.