Upgrade: Gulf Fish Pontchartrain Recipe
Jumbo Lump Crabmeat, J&J Shrimp, Crispy Louisiana Oysters, Parmesan Mushroom Rice, Brennan’s Creole Butter
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Ingredients
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Seafood
Rice
Sauce
Method
Preparation
- 1
Prepare the Parmesan Mushroom Rice
In a pot, heat 1 tablespoon of creole butter over medium heat. Add sliced mushrooms and garlic, sauté until soft. Add white rice, stir for 1 minute, then pour in chicken broth. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Once done, fluff with a fork and mix in the grated Parmesan cheese.
- 2
Cook the Seafood
In a large skillet, melt 1/2 cup of creole butter over medium heat. Add the shrimp and cook until they turn pink (about 3-4 minutes). Add the crabmeat gently to warm it through, then season with lemon juice, cayenne pepper, salt, and black pepper.
- 3
Prepare the Crispy Louisiana Oysters
In a separate pan, heat oil for frying. Dredge oysters in seasoned flour and fry until golden and crispy. Drain on paper towels.
Assembly
- 4
Assemble the Dish
On a plate, spoon a generous portion of the Parmesan mushroom rice. Top with the shrimp and crab mixture. Arrange crispy oysters on top. Drizzle with additional Creole butter if desired. Serve hot.