Kathy G's Pepper Place Demo

Mini Crawfish - Shrimp Cake over Creole Succotash with Andouille Sausage

Creole Succotash

4 oz Bacon Medium diced

1 Tsp Olive Oil

8 oz Andouille Sausage medium diced

1 Cup Onion

1 Green Bell Pepper chopped

4 Cloves Garlic minced

2 Cups Corn Kernels, cut fresh from corn cob

2 Cups Frozen Lima Beans

4 Cups Fresh Vine Ripened Tomatoes medium diced

1 Cup of Chicken stock

4 Cups of Fresh Okra cut into ½ inch slices

1 Tsp Sea Salt

½ Tsp fresh cracked pepper

½ Tsp Paprika

Directions

Heat Olive oil in a large stock pot over medium heat and brown the sausage and bacon for about 5 minutes. Add the onions and bell pepper and sauté until soft or about 8 to 10 minutes, stirring often. Add the garlic and stir well. Add the corn, lima beans, chicken stock and okra. Bring to a boil, cover and turn heat down to a low simmer for 15 minutes or until lima beans and okra is tender. Stir occasionally. Add salt, pepper and paprika and season to taste. Serve with Crawfish & Shrimp cakes with parsley garnish.  Serves 6

Crawfish & Shrimp Cake

6 oz. 90/110 Ct. Shrimp (Puds) pulse in food processor until almost smooth

1 lb bag Cooked Crawfish Tail Meat chopped fine

3 oz Mayonnaise

2 Whole Eggs- whisked together

Season with:

1 T kosher salt

1 T melted butter

1 Tsp garlic powder

1 Tsp paprika

1 T fresh chopped parsley

½ Tsp dry mustard

2 T lemon juice

2 T chopped shallots

Directions

For cake mixture, mix all ingredients in medium size bowl and add breadcrumbs (Panko) to bind. Make a breading station with egg wash (3 eggs whisked together), Panko (Japanese breadcrumbs). Scoop the shrimp cake mix in a small 1 oz balls, dip into the egg wash and then the Panko breadcrumbs. Form it into a small cake shape and sauté on olive oil in sauté pan for 3 to 4 minutes on each side until golden brown on the outside. Cook in the oven set on 350 for 6 minutes and serve.

Noon Cooking - July 20, 2012