How To make Catfish In Oyster Andouille Butter
6 ea 5-8 oz catfish fillets
3/4 c Vegetable oil
1 c Eggwash (1 egg, 1/2 cup
Water, 1/2 cup milk) 1/2 c Unseasoned flour
1/4 c Julienned andouille sausage
1 ts Garlic
1/2 c Sliced mushrooms
1/2 c Chopped green onions
24 ea Fresh shucked oysters
1/2 c Dry white wine
1 1/2 c Heavy whipping cream
Salt and white pepper to Taste 4 sl Cold butter
In a ten inch heavy bottom saute pan, heat oil over medium high heat. Blend eggwash to ensure that egg, milk and water are well mixed. Dip catfish fillets into eggwash and then into flour, coating evenly on all sides. Saute fish, three fillets at a time, until golden brown, approximately three to five minutes on each side. Once cooked, remove and keep warm. In the same saute pan, add andouille, garlic, mushrooms and green onions and saute until vegetables are wilted, approximately three to five minutes. Add oysters and saute until their edges are curly. Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened. Season to taste using salt and white pepper. Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated. The butter will finish the sauce to a nice sheen. Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet. Garnish with four cooked oysters per serving.
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5 Mega SANDWICHES in One Day!! ???????? Best NEW ORLEANS PO'BOYS You Have To Try!!
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NEW ORLEANS - One of the the best New Orleans foods to eat for a quick meal is a po’ boy, one of the signature style sandwiches in New Orleans Louisiana. Before going to New Orleans, I thought a po’ boy (or poor boy, po’boy) was a fried shrimp sandwich New Orleans, but I learned it’s not only shrimp, but you could have deli meats, roast beef, oyster, grilled shrimp, or even cheese and turkey. There are many types of po’ boys and in this ultimate Po’ Boy tour we’ll be eating at five places and trying five different types of po’ boys.
Thanks to Derek Robinson, my brother in law for featuring in this video. He roasts amazing coffee:
Here are the po' boys:
1. Guy's Po-Boys ( Price - around $13 per po-boy - We started off at Guy's Po-Boys and I think it’s one of the best places in all of New Orleans for po’boys. We tried both the grilled shrimp, fried shrimp, and the fried catfish. They were all three spectacular, though I think the best was the grilled shrimp.
2. Domilise's Po-Boy & Bar ( - Shrimp po’ boy - $15 - One of the oldest and most historical places to eat at sandwich in New Orleans in Domilise's Po-Boy & Bar. I tried the fried shrimp and the roast beef, both of which were delicious. So much character at this neighborhood favorite.
3. R & O Restaurant and Catering ( - Roast beef po’ boy - $10.30 - Next up on this po’boy tour in New Orleans, we went to R & O Restaurant and Catering specifically for their famous roast beef poor boy. It was huge and loaded with roast beef, and totally unique sandwich eating experience.
4. Liuzza's by the Track ( - BBQ shrimp po’ boy - $15.95 - Next we tried Liuzza's by the Track for their New Orleans grilled shrimp po’boy. I wasn’t sure exactly how to eat it, but it was tasty and that was an extremely addictive sauce.
5. Parkway Bakery & Tavern ( - Oyster po’ boy - $18.49 - Finally to complete this New Orleans food tour, we tried the oyster po’boy from Parkway Bakery & Tavern, which is one of the most famous restaurants in New Orleans. The oysters were tasty, especially with a lot of Louisiana hot sauce.
And that completes this iconic tour of the best Po’ boys in New Orleans!
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How to make Oysters Bienville with Chef Gert Rausch, Aqua Grille, Cape Cod MA
Aqua Grille chef, Gert Rausch, shows how he prepares a classic New Orleans dish, Oysters Bienville. The Aqua Grille is located next to the Cape Cod Canal in Sandwich, MA and features an oyster festival each September. See aquagrille.com for menus and directions.
Shrimp and Andouille Cheesecake Appetizer
Emeril Lagasse is one of the preeminent young chefs in New Orleans. Hes one of maybe twenty chefs across the country who show up regularly in the food press as well as prestigious national culinary events. John Mariani in Esquire named Emerils the Restaurant of the Year in 1990. The renovated warehouse offers some of the most exciting food in the city. He leads off with a knockout appetizer Shrimp and Andouille Cheesecake.
Seafood Gumbo | CHEF CARMEN ATL
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Cold weather in Louisiana, Sight Fishing & Crawfish Bisque
Things we like to do when the temperature drops in South Louisiana: find the winter inshore fishing spots to catch beautiful redfish, and make rice and gravy for supper. In this episode, Capt. Chad Billiot, The Marsh Rat, takes Franklin and Sean out to Catfish Lake and the surrounding marshes to sight fish in inches of water. Then, we head to the kitchen where Marissa makes the ultimate Cajun comfort food - a traditional Crawfish Bisque.
TheOutdoorKitchenShow.com
How to cook Jambalaya during a hurricane
Check out my #tiktok video on #howtocook #jambalaya during a #hurricane We all know how crazy the year #2020 has been and #Louisiana has been hit with hurricanes all year.
We were impacted by hurricane zeta and didn’t have power for 4 days. So we had to get creative to eat good! We made so much we fed the neighbors too!
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