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Louisiana Seafood Etouffee

Louis Ferretti

Aramark Executive Chef Louis Ferretti served this traditional Louisiana seafood dish in the Olympic Village in 1996 to give the athletes a taste of Cajun-style cuisine.

Brown roux

  • 2 tablespoons margarine
  • 2 tablespoons all purpose flour
  • 1 stalk celery, chopped 1/4"
  • 1 small onion, chopped 1/4"
  • 1/2 green pepper, chopped 1/4"
  • 2 tablespoons margarine
  • 1 cup diced tomatoes in juice
  • 3/4 cup tomato sauce
  • 1 teaspoon salt
  • 3/4 teaspoon seafood seasoning
  • 1/4 teaspoon thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • dash white pepper
  • 8 ounces small shrimp
  • 8 ounces crab meat
  • 1-1/2 cups water

Mix flour into margarine to make roux. Heat over low heat until mixture begins to bubble. Cook 5-10 minutes or until roux is golden brown. Set aside.

In large pot sauté vegetables in margarine until tender. Add tomato products and seasonings. Cook 10 minutes. Add shrimp and crab. Simmer 5 minutes more.

Add water and return to a boil. Thicken as needed with browned roux. Simmer until no floury taste remains. Serve over hot cooked rice if desired.

 

Sauce Tontine with Shrimp Over Penne

A favorite recipe of Chef Louis Ferretti, Aramark's Senior Executive Chef for the 1996 Atlanta Olympic Games, which comes straight from his cookbook "Entertaining with Chef Louis Ferretti." This recipe was created on a sailing ship in the Abbaco islands in honor of his friends sailing vessel, the Tontine.

pasta
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 ounce pepperoni, cut into julienne strips
  • 1/4 cup chipped ripe olives
  • 1/4 cup anchovy fillets, drained
  • 1/4 pound mushrooms, sliced
  • 1 (14-ounce) can whole peeled tomatoes, chopped
  • 1 (8-ounce) can tomato sauce
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground pepper
  • 3/4 pound small cooked shrimp
  • 2 tablespoons chopped fresh parsley
  • 12 ounces Penne pasta, uncooked

Sauté onion and garlic in olive oil until onion is tender. Add pepperoni, olives, anchovies and cook stirring occasionally until anchovies dissolve into a paste.

Add mushrooms and cook until limp. Add tomatoes, tomato sauce, red pepper, oregano and black pepper. Bring to a boil. Reduce heat, simmer 10 minutes. Add shrimp and heat through.

Cook penne pasta in boiling water until al dente; drain. Place pasta in a serving bowl. Pour sauce over top. Toss gently. Garnish with fresh parsley.

Serves four.

  • Nutrition Information Per Serving:
  • Calories—566
  • Total Fat—12g
  • Saturated Fat—2g
  • Cholesterol—171 mg
  • Sodium —973 mg
 

Moroccan Fish Tageen (Tagine)

Aramark uses firm, fresh, Monk fish to create this popular Moroccan dish. It features a very spicy Moroccan sauce over a sautéed vegetable medley.

Sauce

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1-1/4 teaspoon lemon juice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • dash nutmeg

Combine all sauce ingredients in blender or food processor. Blend until smooth.

  • 1 carrot, chopped 1/4"
  • 1 small onion, chopped 1/4"
  • 1/2 green pepper, chopped 1/2"
  • 1 tablespoon vegetable oil
  • 6 monk fish fillets, about 5 ounces each
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 1 tomato, thinly sliced
  • 1 lemon, thinly sliced

Sauté carrots, onion and green pepper in oil until tender. Place in the bottom of 13 x 9" baking dish. Place fillets on top of vegetables . Top with parsley, cilantro, tomato slices, lemon slices and sauce. Cover with foil.

Bake 30 minutes. Remove foil. Bake additional 15 minutes or until fish flakes easily when tested with a fork.

Serves six

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified February 2007


 


 
 

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