3216 N. Sheffield Ave.
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Conch 'n' Crab Quiche
1 pastry shell (9 inch), partially baked
1 Tablespoon butter
4 medium shallots minced
3/4 cup crabmeat, minced
1/4 cup conch meat, minced
1 1/2 cups Gruyere cheese, shredded/divided
1 cup half and half
1/2 teaspoon salt
dash white pepper
1 teaspoon freshly grated nutmeg
Have a 9-inch pastry shell partially baked.
Saute shallots in butter until tender, add crab and conch meat with flour, brown and set aside. Beat eggs, cream, salt, pepper, nutmeg; fold in conch/crab mixture. Pour into shell.
Bake for 25 to 30 minutes at 350 degrees.
Chicken and Andouille Sausage Gumbo
1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 teaspoon ground red pepper
4 cloves of garlic, minced
1/4 teaspoon black pepper
1 14 1/2 oz. can of chicken broth, heated
1 1/4 cups water, heated
1 1/2 cups chopped cooked chicken
8 oz. Andouille sausage, halved lengthwise and cut into 1/2 inch slices
1 1/2 cups sliced fresh okra
2 bay leaves
3 cups hot cooked rice
For roux, in a large heavy pot combine flour and oil until smooth. Cook over medium - high heat for 5 minutes, stirring constantly. reduce heat to medium. Cook and stir for 10 to 15 minutes more or until the roux is dark reddish brown.
Stir in onion, celery, green pepper, garlic, black pepper and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just tender yet still crisp ( don't let em' get mushy ), stirring often.
Gradually stir in hot chicken broth, hot water, chicken, sausage, okra and bay leaves. Bring to boiling; reduce heat. Cover and simmer for about 15 minutes making sure okra becomes tender ( again, not mushy ).
Stir in 3 teaspoons of file' powder and let sit 10 minutes.
Ladle the gumbo into a shallow bowl and add a scoop o' rice to the center.