Superlative Chefs Share Fall Soup & Stew Recipes - Food & Beverage Magazine

Superlative Chefs Share Fall Soup & Stew Recipes

As the leaves change and the temperature drops, some of New Orleans’ award-winning Chefs share their favorite at-home recipes to keep you warm and satisfied this Autumn season.
Caribbean Seafood Pepper Pot by Chef Nina Compton, Compère Lapin & Bywater American Bistro
A signature soup of her native St. Lucia, Chef Compton’s Caribbean seafood pepper pot is both warming and light. This flavorful dish features fresh seafood, butternut squash and an array of Caribbean herbs and spices including lemongrass, ginger, and fennel.

Cajun Bouillabaisse by Chef Mike Brewer, Copper Vine
Chef Brewer’s hearty Cajun bouillabaisse packs the right amount of Louisiana heat and features fresh redfish, crab, shrimp and vegetables cooked in a crab boil-based seafood stock.

Gulf Seafood Couvillion by Chef Isaac Toups, Toups Meatery & Toups South
Author of award-winning book Chasing the Gator: Isaac Toups and the New Cajun Cooking, Chef Toups adapts his Maw Maw’s (grandmother in Cajun) recipe for this seafood stew. Using whatever fresh seafood is available, this thick hearty dish is served with Isaac’s crab fat rice making it a filling meal on any cool night.

Duck Andouille Gumbo by Chef Brian Landry, Jack Rose & Marsh House
“It all starts with a roux,” says Chef Landry of his hearty duck andouille gumbo. Using roasted, pulled duck breast, Louisiana filé and an array of herbs and spices, this gumbo is certain to keep you warm all season long.

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