CHEF JEFF'S RECIPE: Louisiana Bouillabaisse with Seafood & Andouille Sausage

CHEF JEFF'S RECIPE: Louisiana Bouillabaisse with Seafood & Andouille Sausage

Louisiana Bouillabaisse with Seafood & Andouille Sausage


* 2 tablespoons olive oil

* 1 cup diced chicken Andouille sausage

* 3 cloves smashed fresh garlic

* 1 bay leaf

* 6 jumbo shrimp, peeled, deveined and butterflied-tail on

* 1 filet of drum, skin off, cut into 6 pieces

* 6 crab fingers

* 4 oz Jumbo lump crab meat

* Creole seasoning to taste

* 1 large diced Creole tomato

* 1 bunch of flat leaf parsley

Bouillabaisse Method


In a large braising pot, bring to medium/high heat; add olive oil and Andouille sausages and sauté until halfway caramelized. Add smashed garlic, bay leaf and sauté until garlic fragrance is released.


Season all seafood with creole seasoning; add seafood and sauté until seafood is partially cooked, 3-5 minutes.


Add gumbo file (made in advance),and let seafood simmer for 5 minutes. Adjust broth flavor to desired taste with Creole seasoning

File Broth


* 1 tablespoon olive oil

* ½ yellow diced onions

* 2 diced celery ribs

* ½ large green bell pepper, diced

* 1 bay leaf

* 4 ½ cups low-sodium chicken stock

* 1 tablespoon gumbo file

File Method


In a medium braising pot, bring heat to medium/high, add olive oil and vegetables, sauté until soft for 3-5 minuets.


Add bay leaf, chicken stock and gumbo file. Let simmer for 20-30 minutes, adjust flavor with kosher salt and black pepper. Remove and set aside

CHEF JEFF NOTES- This is an amazing year around dish you can enjoy. Play with it, change the seafood to your desired taste. You can substitute file broth with shrimp stock as well. Serve with a side of rice or with my favorite New Orleans French bread.