Third Coast Cuisine

1/2 cup shrimp, sautéed
1/2 cup crab claw meat, sautéed
1/2 lb smoked sausage, diced and browned
1 med onion, diced
5 oz can black olives
1 can diced tomatoes
8 oz Mozzarella cheese, grated
8 oz tomato sauce
8 oz Alfredo sauce
2 tablespoon crab and shrimp boil or 3 tablespoon crawfish stock

Combine crab and shrimp boil, tomato, and Alfredo sauces in a pan and heat through. First layer- pasta, shrimp, crab, tomatoes, onion, sauce, and cheese. Second layer- pasta, sausage, olives, sauce and cheese. Top layer- pasta, sauce, any remaining seafood or sausage and remaining cheese. Bake covered with foil for about 30-35 minutes at 375 degrees. Remove foil and bake 15 minutes more. Let cool 15 minutes before serving.

Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.


Everyone loves fajitas. Everyone loves blackened shrimp. Well why not just slam 'em together? I did.

Blackened Shrimp Fajitas
1 pound shrimp, shelled
1/2 cup sliced onions
1/2 cup sliced red & green bell peppers
1/2 cup rough chopped mushrooms
1/2 cup blackening seasoning
1/4 cup clarified butter
1/2 cup salsa Verde
1/4 cup crème fraiche
8 oz. shredded white cheddar cheese
6 flour tortillas

Pour Mexi-Creole blackening seasoning, shrimp onions, peppers and mushrooms into a zip lock bag and shake to completely coat the shrimp. Heat a large skillet to high heat and add half the butter and half the shrimp and cook until done on each side. Set aside to drain and repeat with remaining shrimp and butter. Heat the tortillas by placing them in a large plastic bag and then into a microwave oven for 10 to 15 seconds. Serve shrimp and tortillas with remaining ingredients as toppings. May also be served with Cajun rice on the side or as another topping.

Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.


One of my favorite sandwiches is a fried soft shell crab Po Boy.  Come to think of it, I love soft shell crab just about any way you do it even sitting atop of crispy tostado with plenty of spice.  You can buy tostados that are pre-made AND pre-cooked.  I really like the ones made with Chipotle in the meal.
 
Soft Shell Crab Tostados
4 Soft shell crabs, dressed
1/2 cup cornmeal
1 tablespoon Cajun seasoning
4 tablespoons Cajun rice
8 ounces shredded Pepper Jack cheese
1 cup Salsa Verde
1 pinch salt
vegetable oil
Tostados

Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.

Most city's have a signature sandwich. In New York it's the Ruben, Philly has their cheese steak and Maine is famous for the lobster roll. In San Diego they treasure the fish taco. Fresh fish, shredded cabbage, salsa and a white sauce in a corn tortilla, with a slice of lime. The fish is usually fried in a thick batter but also shows up grilled. I prefer the grilled but both are worth their weight in gold. But these Cajun style fish tacos may be worth their weight in whatever is worth more than gold.

Cajun Fish Tacos
1 pound redfish (or other white fish) filets
1/2 cup fresh salsa
1/2 pound crumbled Queso Fresco
Juice of 2 limes
1/4 cup Cajun seasoning
Tabasco sauce to taste
1 cup shredded purple cabbage
1/2 cup roasted garlic
12 flour tortillas
3/4 cup Crème fraiche

Coat the Redfish filets completely with Cajun seasoning then grill, basting with limejuice after each turn. Just before the fish is done heat each tortilla on the grill slightly then place under a towel to keep warm. Build the tacos by first spreading a teaspoon of roast garlic on the tortilla then adding in order the redfish, Tabasco sauce, Queso Fresco, cabbage, salsa, and finally Crème fraiche.

Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.

I saw an episode of Emeril Live years ago, one of those on-location specials from Florida and Chef Legasse was making Cowboy Ribeyes, 22 ounces of bone-in beefy goodness. As a "garnish" Emeril fried up a dozen oysters and topped the steaks with them. At the time I thought it a wonderful display of showmanship but little more. That is until I was dining at Felix's Fish Camp on the Causeway in Mobile, AL and there on the menu was a 10 ounces fillet topped with fried oysters. I had to.

That first bite of grilled bovine and fried bivalve was a life changing experience, very few things compliment each other so well. To this day it is the only steak sauce I will tolerate. So I got to thinking if oysters and beef go so well together why not try it as a burger. After all burgers are good and Po'Boys are good, why not combine the flavors? They do have unifying components like bread, mayo, ketchup and pickles. It should work, right?

The Beach Burger
1 pound 85/15 Certified Black Angus ground chuck
1 tablespoon of Old Bay Seasoning
3 standard hamburger buns or Keyser rolls
Salt & pepper to taste
1 dozen Gulf oysters
1 cup butter milk
1 egg
2/3 cup cornmeal
1/3 cup masa harina
1 tablespoon Cajun seasoning
Cooking oil
Beach Burger Rémoulade (recipe follows)

In a large bowl combine the chuck with the Old Bay and mix thoroughly. Divide into three equal sized balls and form into patties adding salt and pepper to taste. Set aside while your grill comes to temperature. When grill is ready cook burgers as normal.

While the burgers are cooking combine in a paper bag the cornmeal, masa & Cajun seasoning. Set aside. Whisk the egg with the buttermilk in a bowl to make an egg wash adding salt and pepper to taste. Drain the liquid from the oysters and drop them into the egg wash. Bring cooking oil to 375 degrees in a pot or deep fryer. Once you have removed the burgers to rest toast the buns and move oysters from the wash to the dredge (shaking off excess of both) and into the hot oil. Fry for roughly 2 minutes, turning as necessary.

To assemble place a patty on the bottom of a toasted bun, then three oysters, a drizzle of Beach Burger Rémoulade and finally slather a healthy dollop of Beach Burger Rémoulade on the top bun. Serve with favorite burger condiments. The burger in the picture is served with a cheese grits timbale, salt & pepper fries and a lemon wedge garnish.

Beach Burger Rémoulade
2/3 cup tarter sauce
1/3 cup cocktail sauce
1 teaspoon Old Bay Seasoning
1 dash Worcestershire sauce