Serves 4

Main Ingredients:                            
8 each – Rice Paper Wrappers   
8 oz. – Snow Crab Meat 
3 bunches – Frisee, cleaned  �
1 each – Carrot, peeled, julienne�
1 Stalk – Celery, julienne�
1 each – Cucumber, seeded, julienne�
Toasted Black and White Sesame Seed
Garnish – Daikon Sprout
1 oz. – Whitefish Caviar
1 Recipe – Vietnamese Dipping Sauce
8 oz. – Mae Ploy Sweet Chili Sauce

Vietnamese Dipping Sauce
Fish Sauce – 3 fl oz.
Water – 3 fl oz.
Sugar – 4 oz.
Cilantro, chopped – 2 Tbls
Peanuts, toasted, chopped – 4 Tbls
Limes, juiced – 2 each
Soy Sauce – 1 fl oz.
 
To assemble the spring rolls:
Soak the rice paper wraps in warm water one at a time. You will have to assemble these rolls one at a time. Once the rice paper is re-hydrated, transfer onto a clean food prep surface. Blot off excess moisture on top. To assemble, start layering ingredients on wrapper in one thin line. The items should be in the middle of the wrapper running from left to right. Start with the snow crab, carrots, celery, cucumber, frisee and Daikon sprout. Drizzle with a little of the Vietnamese Dipping Sauce and toasted sesame seed. Then, roll everything; start with the end closest to you. Try and make the roll as tight as possible, this will hold all inside ingredients in place and make cutting in pieces must easier.

To finish the plate:
Two spring rolls make one order. Cut into 1” length pieces and display in row. Place a small amount of the caviar on top of each cut piece. Serve the two dipping sauce on the side. ENJOY!

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:
12 oz Lump Crab Meat
1.5oz Mayonnaise
Zest of one lemon
Juice of one fresh lemon
1 Shallot finely diced
1 oz Panko Crumb
1.5oz Sesame Seed
1 Whole Egg
1oz Italian Parsley finely chopped
Salt and Pepper to Taste
Oil for frying

Preparation Method:
Break crab meat into small pieces. Mix remaining ingredients together, add crab meat and mix gently. Adjust seasoning and form mixture into 1.5 oz size cakes. Roll in sesame seed. Heat oil in fry pan and fry crab cake in oil until brown on both sides.

Ingredients:

½ Cups + 2 Tablespoons Vegetable/ Canola Oil
1 Pound Andouille Sausage – Sliced
2 Large Onion, chopped
1 Medium Green Pepper, seeded, chopped
4 Medium Celery – Chopped
4 Cloves Garlic – Minced
½ Cup All Purpose Flour
2 ½ Cups Water
1 Pound Okra – Sliced (can omit if you do not like Okra)
1 Can Pastene Ground Tomatoes
1 Tablespoon Valbon Tomato Paste
3 ½ Cups Perfect Addition Chicken Stock
2 Teaspoon Dried Thyme Leaves
1 Teaspoon Crushed Red Pepper Flakes
3 Whole Bay Leaves
1 Teaspoon Kosher Salt (Or more to taste)
1 Teaspoon Black Pepper (Or more to taste)
1 Pound Poulet Rouge Chicken (Poach Chicken. Remove from bone. Cut up into
pieces)
2 Cups Corn (Fresh or Frozen)
1 Pound Crab Meat (Picked over to remove cartilage)
1 Pound Medium Shrimp (Peeled and Deveined)
2 Cups Oysters (Shucked) about 18
4 Teaspoons Zaterains Gumbo File

Preparation:

In a large pot, heat 2 tablespoons of your oil over medium heat. Add the Andouille Sausage, and the “Holy Trinity”, your onion, bell pepper, celery, and garlic. Cook, and stir as not to burn, until tender, about 8 – 10 minutes. Remove the sausage mixture with a slotted spoon into a bowl.

Add the remaining ½ cup of oil into the same pot. Gradually stir in the flour, and lower the heat to medium. Cook, stirring constantly, until the mixture (your Roux), is a light brown, about 5 – 7 minutes. Remember, do not let it burn!

Gradually stir in the water. Add the reserved sausage and vegetable mixture, the Okra (if you are using), tomatoes, tomato paste, chicken broth, thyme, red pepper flakes, bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring mixture to a boil over high heat. Once boiling, reduce heat to medium low and cook, half covered, for about 45 minutes to 1 hour.

Now it’s time to add the star’s of the show!

Add the chicken and corn, and cook for about 15 minutes. Add the crab meat, shrimp, and oysters (if using), and cook until the shrimp are pink and firm, about 3 to 4 minutes. Remove from the heat.

You are ready to serve!

Spoon your rice (if using), into individual soup bowls. Ladle the Pot of Gumbo over the rice. Sprinkle a bit of Gumbo File Power over the top. Enjoy!

Purchase items in BOLD in-store at Surfas or online at Culinary District!