Louisiana Seafood Stew & Sunset Sweet Potato Black Pepper Biscuit

No votes yet

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.

Courtesy of: 
LA Cote Brasserie / New Orleans Wine and Food Experience / Photo Credit: George Long
Recipe Ingredients: 

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

Recipe Directions: 

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.
Keep warm.

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.

To Serve:
Place the biscuits into the bottom of a soup bowl.
Ladle the Louisiana Seafood Stew over the biscuit and serve.