This River Road Recipes cookbook will delight people everywhere who want to lower fat and calories, but still want to enjoy great Louisiana food. All recipes have been modified and analyzed by a registered dietitian and are annotated with fat, caloric, and nutritional information. The famous Spinach Madeline is only one of several fat-modified River Road Recipes classics. Seasoned liberally with full-color photos and vignettes from South Louisiana, with a special section featuring recipes of well-known Louisiana chefs. How-to section on low-fat cooking techniques. Hard cover. Spiral bound.
341 Triple Tested Recipes. 286 Pages.
"We are pleased to have this third Baton Rouge Junior League book among our (National) winners. Undoubtedly it will eventually join the other volumes in the Hall of Fame..."
- Paul C.P. McIlhanny, Vice President, McIlhenny Company
Ingredients:
7 cups fish stock, OR reduced sodium fish bouillon
1/2 cup vegetable oil
3/4 cup flour
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped bell pepper
3 cloves finely chopped garlic
1/4 cup chopped parsley
1/2 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon Tabasco sauce
One 10-ounce package of frozen okra
1/2 pound reduced fat smoked turkey sausage, chopped
in 1/2-inch chunks 1 pound medium shrimp 1 pound crabmeat
4 cups cooked rice
Dissolve fish bouillon in boiling water. Set aside.
Make a roux by heating oil very hot, and slowly adding flour, whisking in an iron skillet and being careful not to let it burn. Keep whisking until the roux is the color of a candy bar. Next, stir in onion, celery, bell pepper, and garlic. Mix thoroughly with roux.
Add to boiling fish stock a spoonful at a time, stirring constantly. Add all dry seasonings. Add Tabasco sauce, okra and sausage. Simmer covered for 45 minutes. Next add shrimp and simmer for 10 minutes. Remove from heat, add crabmeat and let sit for 15 minutes. Adjust seasonings.
Serve with rice. Serves 12.
