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Seafood Cassoulette




Source of Recipe


WKRG
Seafood Cassoulette

Ingredients
Quantity - 10 serv.
Preparation Steps
Heirloom Beans cooked 20oz
Red onions chopped 1/3 c
Bacon chopped � c
Trio peppers chopped 1/3 c
Savoy cabbage chopped 1/3 c
Shallots minced 1 T
Garlic minced 2 tsp
S&P TT
Lobster Sausage � ea 5ea
Shrimp 31-40 30ea
Scallops 20-30 cut in half 10ea
Crawfish tail meat 20ea
Crab meat 6oz
Shallots minced 2T
Brandy 2oz
Cajun seasoning 1 tsp
Lobster stock (thickened with corn starch) 8oz
Jambalaya sauce puree 8oz
Lemon thyme chopped 2 tsp
S&P TT

Garnish

Crawfish garnish 10ea
Bruniose peppers 2oz
Lemon thyme sprig 10ea
Micro greens 1 c
Herbs 1 oz

Preparation:
1. Beans: Saut� bacon until light golden brown, then add onions, garlic, cabbage & beans for 1-2 min. Add in peppers then deglaze with wine. Season to taste. Place into pan.
2. Saut� all seafood with shallots till done add in Cajun seasoning, thyme deglaze with brandy, stock and jambalaya puree. Bring to a simmer and. Salt and pepper to taste.
3. Place seafood ragout over beans and garnish with remaining ingredients.