Bairdi Crab Louie Louie Roll Recipe

Clean and prep seafood

Rinse mussels and clams under cold water, discard any with broken shells or that do not close when tapped. Pat fish, prawns, lobster tail, and calamari dry with paper towels. Slice sausage, halve potatoes if large, cut corn into thirds, chop onion and celery, mince garlic, and chop herbs. Zest and juice the lemon and set aside.

Measure and organize

Measure broth, wine, and seasonings so all ingredients are within reach. This dish cooks quickly once the broth is simmering.

In a large heavy-bottomed stockpot or Dutch oven over medium heat, melt 60 g (about 4 tbs) of the butter with 2 tbs olive oil. Add the sliced andouille sausage and sauté 4–5 minutes until browned and fragrant. Add onions and celery and cook 4 minutes until they begin to soften. Add garlic and cook 30–45 seconds until aromatic.

Stir in Duke's-style Creole seasoning (3 tbs), smoked paprika (1 tsp), cayenne (1 tsp), and half the chopped parsley and thyme. Toast the spices 30 seconds to bloom their flavors.

Deglaze the pot with the dry white wine (200 ml), scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Pour in the seafood stock (1200 ml) and add bay leaves, lemon zest, and the remaining herb sprigs. Bring the liquid to a gentle simmer, then reduce heat to low and let simmer 8–10 minutes to combine flavors. Taste and adjust salt and pepper as needed (start with the 1.5 tsp kosher salt and 1 tsp black pepper listed).

Add the halved potatoes and corn pieces to the simmering broth. Cook 10–12 minutes until potatoes are nearly tender when pierced with a fork. Remove and reserve the potatoes and corn in a warm bowl.

Using a slotted spoon, remove the sausage slices and lightly set aside with the potatoes and corn (they will finish cooking later). Reserve the broth for the seafood cooking step.

Increase the heat to bring the broth to a gentle boil. Add the lobster tail (shell side down) and simmer 3 minutes. Flip the tail and simmer another 2 minutes. Lobster should be opaque and firm.

Add the halibut, cod, and salmon pieces in a single layer. Gently simmer 3–4 minutes until fish is just opaque and flakes easily. Use a slotted spoon to transfer cooked fish and lobster to the reserved bowl with potatoes and corn.

Add prawns and calamari rings to the simmering broth and cook 1–2 minutes until prawns turn pink and calamari is just cooked through (opaque and tender). Remove and add to the reserved bowl.

Finally, add mussels and clams to the broth, cover the pot, and steam 3–4 minutes until shells open. Discard any that remain closed. Remove shellfish with a slotted spoon and add to the bowl with the rest of the seafood.

Skim a small amount of liquid into a heatproof bowl and whisk in the remaining 60 g butter until emulsified to create a glossy butter sauce. Stir lemon juice into the butter sauce and adjust seasoning with salt and pepper. (Reserve extra warm broth for guests who want more for dipping.)

Toss the cooked seafood, sausage, potatoes and corn gently with chopped parsley, chives, and the butter sauce so everything is lightly glazed. Arrange on a large platter or individual bowls. Spoon warm broth into bowls alongside or pour a ladle over the platter for presentation.

Garnish with lemon wedges and extra chopped herbs. Serve immediately with crusty bread or melted butter for dipping.