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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 ½ 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 ½ 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: Sauté 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. Sauté 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.