Courtesy of LA Cote Brasserie, New Orleans Wine and Food Experience / Photo Credit: George Long .
- 1/2 cup sweet potatoes baked and pureed
- 2 Tbsp. Louisiana brown sugar
- 2 tsp. black pepper fresh ground
- 2 tsp. baking powder
- 1 tsp. butter
- 1/4 cup milk
- 1/2 cup flour
- 1 dash salt
- 1 tsp. Cajun seasoning
- 12 Louisiana oysters shucked
- 2 lbs. Louisiana crawfish tail meat
- 2 lbs. Louisiana shrimp
- 2 Tbsp. salad oil
- 1/4 cup onion, small dice
- 1/4 cup red bell pepper, small dice
- 1 Tbsp. garlic, minced
- 1/2 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
Sweet Potato Black Pepper Biscuits
1.) Preheat oven to 350 degrees.
2.) 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.
3.) Slowly add the milk.
4.) Butter a baking sheet and pan lightly.
5.) Using a small soup or tsp., spoon a little of the mixture approximately 2 tbsp. worth onto the baking sheet. Continue until all the mix is gone.
6.) Bake for 12 to 15 minutes.
7.) Keep warm.
1.) Heat a large sauté skillet over high heat. When it is hot add the oil, onions, bell peppers and garlic.
2.) Sauté for 2 minutes.
3.) Add the shrimp, oysters, Cajun seasoning and mirliton.
4.) Continue to cook until the shrimp are half way cooked.
5.) Deglaze with the Abita Beer and reduce by half.
6.) Add the shrimp stock, Tabasco, Worcestershire sauce and crawfish tail meat.
7.) Season to taste.
1.) Place the biscuits into the bottom of a soup bowl.
2.) Ladle the Louisiana Seafood Stew over the biscuit and serve.