Yield - 45 - 50 Buffet Servings
1 LB unsalted butter
1 LB onion (chopped)
1/4 LB Green bell pepper (chopped)
1/4 LB RED bell pepper (chopped)
1/2 LB celery (chopped)
2 (10-ounce) cans Ro-tel tomatoes (drained)
2 tBSP fresh minced garlic
1/4 LB chicken Base
1 1/2 tBSP RED pepper FLAKES
2 TSP White Pepper
2 cups fume blanc wine (see Chef Notes below)
2 cups heavy Whipping cream
1/4 lb brown sugar
2 # 10 cans corn kernels (Drained)
Use a large brazier and melt the butter over medium heat. DO NOT BROWN BUTTER. Then add onions, peppers, celery, tomatoes, garlic, chicken base, peppers and wine; slow cook until onions are clear about 15 minutes. Note that the liquids will slightly reduce; at this point the dish can be refrigerated and used later as need for catering purposes.
When ready for serving, return vegetables to heat, add cream and sugar. Bring the dish to a bubble; add corn. Fold the corn into the cooked vegetables and liquids. ensure that all of the corn kernels are coated with the sauce. when the corn is warmed , SERVE. Do not over cook.
2 LBS TASSO (1/2 in cubes)
3 LBS Louisiana crawfish tail meat (with fat)
4 lbs 16 - 20 count shrimp (peeled)
This side dish can easily be converted to an entree by simply heating and folding in the above meats and seafood. Simmer until shrimp turn pink, do not over cook. Use a 4 inch hotel pan for service.
For main recipe, use a 2 inch hotel pan and chaffer for buffet service. Serve with Louisiana Hot Sauce.
Note the alternate method, this recipe can be a life saver for an off-site caterer. It can be both used as a side dish and an entree. It is quick and ease to use if you cook the vegetables in advance, refrigerate and hold as needed.
I like to use a fume blanc in this recipe because it gives a slight
smoke flavor, but any hearty white wine will do.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.