Print

Papa’s Bouillabaisse with Rouille

  • Author: Arthur J. Johnson, CEO, Lower 9th Ward Center for Sustainable Engagement & Development
  • Total Time: 1 hr
JUMP TO RECIPE

ABOUT THE DISH


This dish is a family favorite passed down several generations on my mother’s side of my roots in New Orleans. It represents some of my favorite memories of her and the way I always remember her and my grandmother. Some of my happiest times were when they were preparing this dish!

 

When I’m caught in a perplexed state of mind that “tries men’s souls,” I revert back to a time in the past and remember the smells, flavor and taste of my Mother’s Stuffed Shrimp with crab meat dish. Those memories bring me to a level of peace and allow me a greater vision to rise above my complicated state of confusion!

RECIPE


Ingredients

  • Author: Arthur J. Johnson, CEO, Lower 9th Ward Center for Sustainable Engagement & Development
  • Total Time: 1 hr
  • Ingredients

    • 1 lb. Louisiana crab meat (from dozen boiled crabs)

    • 24 shrimp (extra-large, raw)

    • 2 eggs

    • 1/2 tsp. mustard

    • 1/2 tsp. Old Bay Seasoning

    • 1/2 tsp. Worcestershire sauce

    • 1/2 cup mayonnaise

    • 1/2 tsp. garlic powder

    • 1/2 tsp. onion powder

    • 1cup Italian breadcrumbs

    • 1/2 tsp. fresh lemon juice

    • 1/2 tsp. season salt

    • 2 tsp. butter

    • 1/4 tsp. olive oil

    • Olive oil spray

    • Pinch of paprika

    Instructions

    1. Preheat oven to 375⁰F.

    2. Clean and pick boiled crabs to make about a pound of crab meat.

    3. Peel, devein and split raw shrimp in butterfly style. Let dry.

    4. In a large bowl combine and mix eggs, mustard, Old Bay, Worcestershire sauce, mayonnaise, garlic powder, onion powder, breadcrumbs, lemon juice, season salt, butter and olive oil.

    5. Add crab meat and mix gently.

    6. Put bowl in the refrigerator for 15 minutes.

    7. Spoon crab stuffing mixture on the butterfly shrimp on a baking pan.

    8. Spray top of shrimp lightly with olive oil spray. Add paprika on top of shrimp.

    9. Put baking pan in the oven for 15 minutes or until shrimp are golden brown.

    10. Remove shrimp and let cool for 2 minutes before eating. Serve with baked potato, salad and your favorite veggie.