Louisiana Seafood Stew & Sunset Sweet Potato Black Pepper Biscuit
La Cote Brasserie used this recipe to win a Gold medal at the 2010 New Orleans Wine and Food Experience's Soup, Stews and Gumbo category.
Serves 4 to 6 people
For the Sweet Potato Black Pepper Biscuits:
½ cup Sweet Potatoes (Baked and Pureed)
2 tbsp Louisiana Brown Sugar
2 tsp Black Pepper (fresh ground)
2 tsp Baking Powder
1 tsp Butter
¼ cup Milk
½ cup flour
1 dash Salt
1 tsp Cajun Seasoning
For the Seafood Stew:
12 ea Louisiana Oysters (shucked)
2 lb Louisiana Crawfish Tail Meat
2 lb Louisiana Shrimp 21/25
2 tbsp Salad Oil
¼ cup Onion (small dice)
¼ cup Red Bell Pepper (small dice)
1 tbsp Garlic (minced)
½ cup Mirliton (small dice)
2 tbsp Kosher Salt
2 tbsp Cajun Seasoning
1 tbsp Tabasco Hot Sauce
1 tbsp Worcestershire Sauce
4 oz Abita Amber Beer
4 oz Shrimp Stock
4 oz Heavy Cream
To Prepare the Sweet Potato Black Pepper Biscuits:
Preheat and over to 350 degrees.
In a large bowl mix the sweet potatoes and the butter together. In a separate bowl sift the baking soda, sugar, flour, black pepper, Cajun seasoning and the salt together. Mix the two bowls together in a small kitchen mixer with the dough hook attachment.
Slowly add the milk.
Butter a baking sheet / pan lightly.
Using a small soup or teaspoon, spoon a little of the mixture (approx 2 tbsp worth) onto the baking sheet. Continue until all the mix is gone.
Bake for 12 to 15 minutes.
To Prepare the Seafood Stew:
Heat a large sauté skillet over high heat. When it is hot add the oil, onions, bell peppers and garlic.
Sauté for 2 minutes. Add the shrimp, oysters, Cajun seasoning and mirliton.
Continue to cook until the shrimp are half way cooked. Deglaze with the Abita Beer and reduce by half.
Add the shrimp stock, Tabasco, Worcestershire sauce and crawfish tail meat.
Season to taste.
Place the biscuits into the bottom of a soup bowl.
Ladle the Louisiana Seafood Stew over the biscuit and serve.