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Bienville
Stuffing
 
Chef Paul Prudhomme's Louisiana Kitchen
by Paul Prudhomme, 1984, William Morrow and Co., Inc.
Makes
about 4 cups
“This stuffing is excellent in many dishes…or use it to stuff seafood such
as trout. You can use leftover stuffing in Bienville Sauce to serve over the
stuffed seafood.”
[We find this works well as a side dish just as it stands for a
variety of roasted or
grilled meats, fish and seafood.]
Seasoning mix:
1 1/2 teaspoons salt
1 1/2 teaspoons sweet paprika
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/4 teaspoon black pepper
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/3 pound bacon, cut into 1-inch pieces, about 1 cup
1/2 cup very finely chopped tasso (preferred) or other smoked ham
(preferably Cure 81)
1 cup very finely chopped onions
1 cup very finely chopped celery
1/2 cup very finely chopped green bell peppers
2 cups thinly sliced mushrooms
1/2 pound peeled shrimp, cut into 1/4-inch pieces
6 small to medium oysters in their liquor, about 3 ounces
1 1/2 cups Basic Seafood Stock (see below)
1 teaspoon minced garlic
1/4 pound (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup heavy cream, plus additional cream
if making the stuffing into a sauce
1/2 cup very finely chopped green onions, plus additional green onions
if making the stuffing into a sauce
Combine the seasoning mix ingredients in a small bowl and set
aside.
In a large skillet fry the bacon until crisp. Add the tasso to the bacon
and
sauté over low heat until the tasso is crisp, about 4 minutes, stirring
occasionally. Drain off all but about 1 tablespoon drippings. Add the
onions, celery and bell peppers. Sauté over medium heat about 7 minutes,
stirring constantly. Add the mushrooms and continue cooking and stirring
for
about 3 minutes. Add the shrimp and oysters with their liquor and
simmer
about 2 minutes, stirring constantly. Stir in the stock, garlic and
seasoning
mix. Bring to a boil; reduce heat and simmer for about 6
minutes,
stirring occasionally.
Meanwhile, in a small bowl combine the melted butter with the flour. After
the shrimp and oyster mixture has simmered about 6 minutes, stir the butter
mixture into it. Reduce heat to low and simmer about 7 minutes, stirring
occasionally and scraping the pan bottom. Stir in the cream. Remove from
heat and stir in the green onions. Let cool. Refrigerate until ready to use.
To make the Bienville Sauce, heat 1/2 cup stuffing over medium heat.
Stir
in 1 cup cream and 3 tablespoons green onions. Simmer over low heat,
whisking constantly, until sauce is smooth and thickened, about 7 minutes.
Makes about 1 1/2 cups.
Basic Seafood Stock
To
Make 1 Quart of Basic Stock:
About 2 quarts cold water
Vegetable trimmings from the recipe(s) you are serving, or
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery
…shells or carcasses from seafood used in the recipe(s) you’re cooking, or
For Seafood Stock: 1 1/2 to 2 pounds rinsed shrimp heads and/or shells,
or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts), or
rinsed
fish carcasses (heads and gills removed), or oyster liquor or any
combination of these
Note: If desired, you can first roast meat bones and vegetables at 350
degrees F until thoroughly browned. Then use them to make your basic stock.
(When you brown bones and vegetables, the natural sugar in both caramelizes
on the surface, which gives the stock a fuller taste and adds color when it
dissolves in the stock water.)
Always start with cold water – enough to cover the other stock
ingredients. Place all ingredients in a stock pot or a large saucepan. Bring
to a boil over high heat, then gently simmer at least 4 hours, preferably 8
(unless otherwise directed in a recipe), replenishing the water as needed to
keep about 1 quart of liquid in the pan. The pot may be uncovered or set a
lid on it askew. Strain, cool, and refrigerate until ready to use. (Note:
Remember that if you are short on time, using a stock simmered 20 to 30
minutes is far better than using just water in any recipe.)
Featured Archive Recipes:
Eggplant, Shrimp and
Rice Dressing
Louisiana Dirty Rice
Paul Prudhomme's Seafood Dirty Rice
Southern
Oyster Casserole
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