This Week in Louisiana Agriculture

Blog

More behind the stories

 

Field to Feast: Crawfish Rice Cakes & Red Snapper with Pumpkin Beurre Blanc

It’s the most wonderful time of the year!  In this installment of “Field to Feast,” TWILA’s Jennifer Finley takes us to Houmas House where Chef Jeremy Langlois is going to help us prepare the perfect Christmas dish for our holiday table!  

Crawfish Rice Cakes 

Serves 6

Ingredients:

  • 1½ pounds crawfish tails, chopped -- drain and save liquid to use.

  • 2 cups cooked rice

  • 1 bunch green onion, sliced

  • 1 pound grated parmesan cheese

  • 1 tablespoon chopped parsley

  • 1 cup mayonnaise

  • ½ teaspoon Tabasco sauce

  • ½ cup olive oil

Directions:

  1. In a mixing bowl combine all ingredients except to bread crumbs. 

  2. Dust in enough breadcrumbs to hold the mixture together and pick up most of the moisture. 

  3. Form the mixture into round patties, approximately one half inch thick and two and a half inches in diameter. 

  4. Coat the outside of each cake lightly with remaining bread crumbs and pan fry on each side until golden brown. 

  5. Serve with Chipotle Remoulade Sauce.  

Chipotle Remoulade Sauce

Ingredients:

  • 1 cups mayonnaise

  • ¼ cup Creole mustard

  • ½ tbsp lemon juice

  • 2 tbsp chipotle paste

  • Salt and black pepper to taste

Directions:

  1. To make chipotle paste purée 1 can of chipotle peppers in a blender.  

  2. In a mixing bowl, combine all ingredients, whisking well to incorporate the seasonings.  

Red Snapper with Pumpkin Beurre Blanc 

Serves 4

Ingredients For Red Snapper:

  • 8 (6 ounce) red snapper

  • ¼ cup all-purpose flour for dusting

  • 6 tablespoons butter

  • Salt to taste

Directions for Red Snapper:

  1. Melt butter in a large skillet over medium-high heat. 

  2. Cook fish in melted butter until golden brown on each side. 

  3. Transfer the fish to a serving dish, and drizzle with pumpkin beurre blanc

Pumpkin Beurre Blanc

Ingredients For Pumpkin Beurre Blanc:

  • 1/4 cup dry white wine

  • 3 small shallots, chopped

  • 1 bay leaf

  • 1/4 cup canned mashed pumpkin

  • 1 pint whipping cream

  • 1/2 cup butter, softened

  • 1 tablespoon lemon juice

  • 2 teaspoons chopped fresh dill

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

Directions for Pumpkin Beurre Blanc:

  1. Bring the wine, shallots, and bay leaf to a boil in a large saucepan. 

  2. Reduce heat, and simmer until reduced by half. Remove and discard bay leaf. 

  3. Stir in mashed pumpkin. 

  4. Process white wine mixture in a blender until smooth, stopping to scrape down sides. 

  5. Return mixture to saucepan, and whisk in whipping cream. 

  6. Cook sauce over medium heat, whisking occasionally, 5 minutes. 

  7. Whisk in butter and remaining ingredients.

Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram.

Field to FeastMonica Velasquezrice, crawfish