New Orleans native John Besh is the owner and executive chef of the Besh Restaurant Group, overseeing six restaurants in New Orleans. On "The Early Show," Besh shared some of his authentic Louisiana cuisine.
1 cup mayonnaise
4 tablespoons Dijon mustard
4 tablespoons horseradish
2 tablespoons minced chives
juice of 2 lemons
2 tablespoons cayenne pepper
.5 tablespoon kosher salt
1 pinch white pepper
1 pound jumbo lump crabmeat, picked for shells
In a bowl, use a whisk to mix together the mayonnaise, mustard, horseradish, chives, lemon juice, cayenne, salt, and pepper. Gently fold in crabmeat.
Slow-Cooked Louisiana Shrimp and Andouille Sausage over Grits
For the grits:
1 cup White stone ground organic grits (McEwens)
2 tablespoons Butter
1/2 cup Mascarpone cheese
1 teaspoon Salt
For the shrimp:
2 tablespoons Olive oil
36 jumbo Louisiana shrimp, peeled and deveined
.33 cup Andouille sausage, diced
2 cloves Garlic, minced
1 each Shallot,minced
2 each Piquillo peppers
1 tablespoon Thyme leaves, chopped
2 cups Shrimp Stock
2 tablespoons Butter
1 teaspoons Lemon juice, freshly squeezed
2 cups Tomatoes, cut and canned
1 tablespoons Chives, chopped
1/4 cup Chervil sprigs, fresh
Salt, pepper and Creole Spices to taste
1. For the grits, bring 4 cups of water with the salt to a boil in a medium-size saucepan over high heat. Slowly pour the grits into the boiling water, stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer the grits until all of the water has been absorbed and they become soft, about 20 minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the grits in the pot to keep a crust from forming.
2. For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they begin to brown but not cook all the way through. Remove the shrimp as they cook and side aside.
3. In the same skillet, sauté the andouille, garlic, shallot, Piquillo peppers, and thyme until they become aromatic, about 5 minutes. Add in the shrimp stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes.
4. Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes and chives.
5. Spoon a heaping 1/4 cup of the grits into the center of each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.