Makes about 4 cups
This stuffing is excellent in many dishes such as Fried Oysters Bayou Teche or use it to stuff soft-shell crawfish or other seafood such as trout. You can use any leftover stuffing in Bienville Sauce and serve it over the stuffed seafood.
1 tablespoon + 2 teaspoons Chef Paul Prudhomme's Seafood Magic®
⅓ pound bacon, cut into 1-inch pieces (about 1 cup)
½ 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
½ cup very finely chopped green bell peppers
2 cups thinly sliced mushrooms
½ pound peeled shrimp (cut into ½-inch pieces)
½ dozen small to medium oysters in their liquor (about 3 ounces)
1½ cups basic seafood stock
1 teaspoon minced garlic
¼ pound (1 stick) unsalted butter, melted
½ cup all-purpose flour
¼ cup heavy cream plus additional cream if making the stuffing into a sauce
½ cup very finely chopped green onions plus additional green onions if making the stuffing into a sauce
how to prepare
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 undrained oysters and simmer about 2 minutes, stirring constantly. Stir in the stock, garlic and Seafood Magic®. 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 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 ½ 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 1½ cups.
Copyright © 1984 by Paul Prudhomme