Mon Pirogue Recipe

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Mon Pirogue

Chef Scott

By
@sclaalcs

Mon Pirogue, roughly translated “My Boat or Canoe”, is a small flat bottom boat designed particularly for fishing shallow rivers, bayous and marshes. Early inhabitants of Louisiana used Pirogues for their livelihood. Pirogues were used for traveling and food gathering. Pirogue owners of LA would bring back catfish, crawfish, shrimp, crabs, oysters, and yes, alligators. In our garden, eggplants are plentiful, so we cut an inch thick slice of eggplant (cut long ways) into the shape of a Pirogue. We add carefully prepared crawfish etouffe, scampi, alligator and catfish to compliment the Pirogue.


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Serves:

6

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

CRAWFISH ETOUFFEE

1 lb
crawfish tails
1/4 c
olive oil
1 stick
butter
1 medium
onion
2 clove
garlic
1 Tbsp
green onions
1/2 small
bell pepper
1 tsp
parsley
1 tsp
cornstarch
1/4 c
white wine
1/2 c
half and half
1 large
bay leaf
1 pinch
white pepper
1 pinch
black pepper
1 pinch
cayenne pepper
2 dash(es)
tony chachere's creole seasoning

SHRIMP SCAMPI

1 lb
shrimp, peeled and deveined
1/2 stick
butter
1 Tbsp
olive oil
2 clove
garlic
1 tsp
parsley
1/4 c
fresh mushrooms
1/2 Tbsp
cornstarch
1/4 c
sherry
1/2 tsp
oregano, fresh
1 pinch
basil, dried
1 pinch
cayenne pepper
1 pinch
tony chachere's creole seasoning to taste

SMOTHERED ALLIGATOR IN CREAM SAUCE

1 lb
fresh alligator tail steak
1/2 stick
butter
1/2 c
vegetable oil
1 Tbsp
sugar
2 clove
garlic minched
1/4 c
green onion tops
1/2 c
onions
1/4 c
parsley
1/2 c
white wine
2 Tbsp
flour
1/2 c
half and half
1 pinch
white pepper
1 pinch
black pepper
1 pinch
cayenne pepper
1/2 tsp
nutmeg
1 pinch
tony chachere's creole seasoning to taste

EGGPLANTS (THE PIROGUES)

2 large
eggplants
1 gal
oil for deep frying
1 c
flour
3 large
eggs
1 pinch
white pepper
1 pinch
black pepper
1 pinch
tony charchere's creole seasoning
1 c
bread crumbs, seasoned

GRILLED CATFISH

6 medium
whole catfish
1/2 stick
butter
1/4 c
vegetable oil
1/2 c
italian dressing
2 clove
minced garlic
1 pinch
paprika
1 pinch
tony chachere's creole seasoning to taste

Directions Step-By-Step

1
Crawfish Etouffee

In a skillet, sauté onions, bell pepper, green onions, bay leaf, garlic, and parsley in butter and olive oil for 5 minutes. Add cornstarch and thicken for about a minute. Add crawfish tails, white wine, 1 cup of water and stir. Add white pepper, black pepper, cayenne pepper, and Tony. Cook on low for about 15 minutes. Add half and half then cook on very low for 5 more minutes. Set aside and keep warm.
2
Shrimp Scampi

Melt butter in a skillet. Add garlic and olive oil. Let sauté for a couple of minutes (do not brown garlic). Add shrimp and sauté lightly. Add chopped mushrooms, oregano, basil, parsley, Tony and cayenne pepper. Stir for one minute then pour in sherry, and sprinkle in cornstarch. Saute for 3 minutes.
3
Smothered Alligator in Cream Sauce

In a skillet, heat vegetable oil until it begins to smoke slightly. Add sugar in center of hot oil until sugar turns dark brown (could be black in some spots). Immediately add alligator meat into hot sugar oil. All pieces should be coated with the sugar and oil. Stir slightly. Add flour, onions, parsley, onion tops, garlic, peppers, Tony, and nutmeg. Stir a few times until the bottom of skillet turns brown. This is the seasoning roux. Pour in white wine and a 1 1/2 cup of water. Cover and smother for 15 minutes on low, stiring occasionally. Gravy will become thick, add half and half, butter and simmer for 5 minutes on very low. Set aside.
4
Eggplants (The Pirogues)

Heat oil in a deep fryer at 375 to 400 degrees. Mix flour, Tony, black pepper, and white pepper in a flat dish. Wash, then dry eggplants. Cut eggplants long ways from the middle about ½ inch thick. You should get about three slices from each eggplant. Dip each slice one at a time into the flour mixture, then the eggs, then flour, then eggs, then seasoned bread crumbs. Press the bread crumbs into each eggplant making sure all sides are well coated. Deep fry the eggplants (Pirogues) until golden brown about 3 minutes. Set aside.
5
Grilled Catfish

Coat each catfish with Italian dressing. Rub with garlic, paprika and Tony. Oil a section of a hot grill for 6 catfish. Add butter then grill each catfish on both sides until brown. About 2 minutes each side.
6
How to Serve

Place each fried eggplant in the middle of a serving plate. Put a grilled catfish on top of each fried eggplant. Top each grilled catfish with crawfish etouffee. Put shrimp scampi (about 4 to 6 shrimp) on one side of your Pirogue and smothered alligator on the other. Sprinke with fresh chopped parsley. Voila! Taste Wonderful. Only hot garlic toast and a glass of Riesling could make this better.

Chef Scott

About this Recipe

Course/Dish: Fish, Other Main Dishes