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1. Louisiana Seafood Pasta

2. Carpetbagger Steak

Book Description

Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time - that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate. Prior to the disaster, Tom was just putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food gathered and developed over more than 30 years spent reporting eating in the Big Easy. In addition to his weekly restaurant review column, published continuously for 33 years, Fitzmorris is known for his radio program, "The Food Show", aired every afternoon on WSMB. A portion of the profits from this book will be donated to Habitat for Humanity to aid in New Orleans recovery efforts.

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Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home

Authors: Tom Fitzmorris

Date: February 2006

ISBN: 1584795247

Publisher: Stewart, Tabori and Chang

Paperback

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Here's my take on the very rich, Creole-seasoned, chock-full-of-seafood pasta dish that became popular in the early 1980s, and remains so today. When crawfish are in season, use them instead of the scallops.

Makes 8 servings

• 2 tablespoons butter

• 1/2 cup chopped green onions

• 1 tablespoon chopped shallots

• 1/4 cup dry white wine

• 2 cups heavy cream

• Pinch saffron threads

• 1/2 teaspoon salt

• 1/4 teaspoon ground

• white pepper

• Pinch cayenne

• Pinch ground ginger

• 1 pound sea scallops, halved crosswise

• 1 pound medium (20-25 count) shrimp, peeled and deveined

• 2 dozen fresh, shucked oysters

• 1/2 teaspoon fresh tarragon (or 1/4 teaspoon dried)

• 1 pound lump crabmeat

• 2 pounds farfalle pasta, cooked al dente

1. Melt the butter in a large skillet over medium heat. Add the green onions and shallots and cook until they're limp.

2. Add the wine and reduce until most of the liquid is gone.

3. Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil. (Also add tarragon at this point if using dried.)

4. Add the scallops and shrimp and cook for 4 minutes.

5. Add the oysters and fresh tarragon. Cook until edges of oysters are curly, then add the crabmeat. Throughout the process, shake the skillet to slosh the sauce over the seafood.

6. Taste the sauce and add salt if necessary. You can also spice it up with a bit of Tabasco or crushed red pepper. Remove from the heat. Add the cooked and drained pasta and toss until well combined.

More From This Book:

1. Louisiana Seafood Pasta

2. Carpetbagger Steak

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