BATON ROUGE - Our April Chef of the Month is Shucks! The Abbeville-based seafood restaurant recently opened its Baton Rouge location on Petroleum Drive just a few months ago. The restaurant is off of Highland Road between I-10 and Airline Highway. This morning on 2une In, Chef Joey Faciane cooked up some delicious seafood pasta.
2 cups diced onion
2 cups diced green bell pepper
1/2 cup sliced Mushrooms
1/2# rough chopped bacon
4oz. all purpose flour
1 quart half and half
1 quart of heavy cream
Shucks! Seasoning Blend
1.) Start by melting margarine, add onions, bell peppers, bacon cooking until vegetables are translucent.
2.) Add mushrooms and Shucks seasoning cooking until mushrooms soften.
3.) Add flour to form light roux.
4.) Stir in half and half, heavy cream and Italian seasonings.
5.) Allow to simmer, add cheese to finish to your taste.
2une In next Wednesday to see what Shucks! is serving up next.