Jack Oser, AKA Capt'n Jack, sells soups every week at the Gretna Farmers Market. He shared this rich, versatile sauce recipe that he uses for pasta, fried fish, fried or grilled eggplant, or steamed or grilled asparagus.
His suggestion for a special dinner: Find No. 1 softshell crabs, and make the sauce with a pint of lump crabmeat. Let the sauce sit about three minutes, then serve it over the fried softshells.
Makes 4 to 8 servings
1 stick butter
2 onions, chopped
1 bunch green onions, chopped
¼ cup minced celery
Garlic to taste
1 pound medium shrimp, peeled (or crawfish or lump crabmeat)
½ cup flour
1 quart whole milk
1 pint heavy cream
1 tablespoon Worcestershire sauce
1/3 cup dry white wine (optional)
½ bunch parsley, minced
Salt and white pepper
½ teaspoon cayenne (optional)
1 or 2 bay leaves
Chopped mushrooms (optional)
In a saucepan melt butter and add onions, green onions, celery and garlic. Add shrimp and cook until shrimp turn pink. Add flour and stir in completely. Add about half the whole milk and half the cream. Let simmer for about 10 to 15 minutes, stirring often. Add more milk and cream to desired thickness. Add Worcestershire, wine (if using), parsley, salt and white pepper to taste, cayenne if using, bay leaves, and chopped mushrooms if using. Let seasonings marry, over low heat, about 5 minutes. Stir well.
