Chef Colt Patin with Crawfish Town USA, Breaux Bridge

Seafood Pasta & Fried Green Tomato & Seafood Stuffing and Cream sauce

Seafood Stuffing

• ¼ lb butter
• 1 ½ c diced onion
• ½ c diced celery
• ½ c diced bell peppers (red, yellow & green)
• 2 cloves garlic, minced
• 1 lb crawfish
• 1 lb shrimp
• 1 lb crab meat
• ¼ cup white wine
• 2 tsp Cajun Seasoning
• 6 dashes hot sauce
• ½ tsp dried basil
• ½ tsp dried thyme
• ½ tsp dried oregano
• 2 c bread crumb

Method:
Melt butter in pot and sauté vegetables until tender, then add seafood and cook 4-5 minutes. Next add wine, seasoning, and hot sauce, let mixture cook for Another couple of minutes. Once all seafood is cooked let cool, then add bread crumbs. Now it is ready to use

Seafood Cream Sauce:

• ¼ lb butter
• 1 ½ c diced onion
• ½ c diced celery
• ½ c diced bell peppers (red, yellow & green)
• 2 cloves garlic, minced
• 1 lb crawfish
• 1 lb shrimp
• 1 lb crab meat
• ¼ cup white wine
• 2 tsp Cajun Seasoning
• 6 dashes hot sauce
• ½ tsp dried basil
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 qt heavy cream

Method:
Melt butter in pot and sauté vegetables until tender, then add seafood and cook 4-5 minutes. Next add wine, seasoning, and hot sauce, let mixture cook for another Couple of minutes. Once all seafood is cooked add heavy cream. Let the cream cook for few minutes on medium low heat.

Fried Green Tomato

• 1 green tomato
• 1 c seasoned egg wash
• 1 c breadcrumbs
• 1 c of seafood cream sauce

Method:
Slice 1 green tomato into 3 pieces, then batter in seasoned flour, egg wash, and then breadcrumbs. Deep fry the tomato slices for 3-4 minutes until golden brown. Use seafood cream sauce as a topping.

Seafood Pasta

• 8 oz cooked pasta
• 10 oz seafood cream sauce
• 3 scallops
• Parmesan cheese for topping

Method:
In a skilled sear the scallops 2-3 minutes until almost cooked. Next add seafood cream sauce and let it come to a simmer. Add the cooked pasta and it is ready to serve.

Enjoy!