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Boudreaux's - Shrimp & Crab Au Gratin Crepes

3 years 4 months 2 weeks ago June 05, 2013 Jun 5, 2013 Wednesday, June 05 2013 June 05, 2013 8:03 AM in Recipes

2une In is kicking off the summer with a Baton Rouge staple. Boudreaux's on Government St. in Baton Rouge will joins us throughout the month of June whipping up some of their specialty dishes.


1 ½ cups milk
3 eggs
1 ¼ cups flour
2 tsp sugar
¼ tsp salt
1 tbs clarified butter


2 tbs clarified butter
1 cup chopped green onions
¼ cup chopped bell pepper
¼ cup chopped celery
¼ cup chopped parsley
season: pinch salt and pepper
2 cups scalded whole milk
2 cups scalded heavy cream
thicken with white roux:
1 cup water
½ cup flour
(use as needed)
cook at least 10 minutes on low heat
remove from head and add:
1 cup grated Swiss cheese
1 cup grated Monterrey jack cheese
salt and Tabasco sauce as needed


1 lb. medium shrimp, peeled and diveined
1 lb. jumbo lump crab meat

season shrimp:
salt, red pepper, lemon juice, paprika
set aside to marinate
check crab meat for shell, taking care not to damage whole lumps
cook shrimp in lightly browned clarified butter, don't overcook
gently fold cooked shrimp and crab meat together
fill crepes with about 3 tablespoons of seafood roll and set


1.  Saute 1 pint drained oysters in lightly browned clarified butter
cook on medium fire until oysters curl
add half of remaining au gratin sauce
cook on medium heat, stirring often until oysters shrink to about ½ size
add 1 tsp grated lemon zest
season with Tabasco sauce to taste
additional tickening may be necessary

2.  Add 1 tablespoon (or as needed) tomato paste to remaining au gratin sauce





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