Coast Cooking

Try trout in cream sauce with shrimp and crab

Trout in a cream sauce with shrimp and crab meat.
Trout in a cream sauce with shrimp and crab meat. Special to the Sun Herald

I am blogging about local fish this week, and I would be remiss if I didn’t at least mention a Gulf Coast classic — filet of trout served in a cream sauce, loaded with shrimp and crab.

Chappy’s in Long Beach perfected this recipe with Chappy’s famous Trout Long Beach.

Of course the recipe is substantially more complicated than the four ingredients mentioned above, and I would never attempt to duplicate what Chappy used to do so well, but we can play with the idea.

If you want to try your version of this recipe, be prepared to experiment a bit. The basics are a sautéed filet of trout and a cream sauce that will have as its base as the Creole combination of the trinity (onions, bell pepper and celery). The seasonings are the real trick, but you might want to try (remembering to season in layers) salt, freshly ground white pepper, a Creole or Cajun seasoning and a pinch or so of cayenne. What kicks this recipe over the top is the copious amounts of sautéed mushrooms, crab meat and shrimp that are added to the sauce. Hitch up your britches, and give this recipe a try.

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