Azure seafood etouffee recipe

November 4, 8:53 PMDaytona Food ExaminerConnie Rice

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An award-winning hotel could only have the best of restaurants.

Azure

The most upscale resort in the Daytona Beach area, The Shores Resort and Spa, also has one of the most beautiful restaurants.  Azure features three meals a day and an incredible view of the resort pool and Atlantic ocean.  A new menu includes an expanded selection of sustainable food items – from fresh, local fish, free range chicken, hormone-free pork, and organic and hydroponic greens, to an extensive list of organic cocktails and wines, and Rainforest Alliance Certified coffees 

This recipe for seafood étouffée is the essence of Cajun Creole cuisine.  Because it came directly from the chef, the measurements are not what home cooks are accustomed to.  Just remember that one ounce equals approximately two tablespoons when you measure ingredients. 

Azure Seafood Etouffée

1 ounce Creole seasoning
1 ounce olive oil
.10 ounce garlic, chopped
1 ounce "trinity" (celery, bell peppers, and pearl onions) diced medium sized
3 cherry tomatoes, halved
1 ounce yellow tomatoes, julienned
1 ounce cut fish pieces
2 ounces rock shrimp
2 ounces crawfish
1 U10 scallop, split
3 ounces étouffée Sauce (See Recipe)
1 TBSP. fresh herbs (tarragon, chive, parsley, thyme)
4 ounces steamed jasmine rice
.20 ounce green pea tendrils, seasoned (optional garnish)

1. Season the seafood before cooking (with the Creole seasoning).
2. In a large sauté pan heat the oil and cook the garlic and fish pieces and cook until about ½ done.
3. Then add the rock shrimp and cook another 30 seconds.
4. Now add the crawfish, tomatoes (both), trinity and the sauce (recipe follows).
5. Remove from the heat and add fresh herbs. If the sauce is too thick, then add a little champagne to thin out.
6. Season with salt and pepper as needed.
7. Heat the rice and place in soup cup and then invert into center of the plate.

Etouffée Sauce recipe

24 ounces lobster stock
4 ounces brown roux
1 tsp Creole seasoning
1 dash Tabasco
1 dash Worchestershire sauce
To taste: kosher salt and ground black pepper
 

1. Bring lobster stock to a boil and then add roux, a little at a time.
2. Thicken to a soup consistency.
3. Season with salt, pepper, Tabasco, and Worchestershire to taste.

YIELD: Approx. 24 ounces of sauce

Yeah, I know this recipe is a little beyond the usual simplicity.  But doesn't it make you just want to go to Azure and have someone prepare it for you while you sip a cocktail and enjoy the view?