Chef Shares Recipes With A Big Easy Flair

NEW YORK (CBSNewYork) — Chef Margaret LaVetty of Gentilly Kitchen + Bar in the West Village stopped by the CBS2 studios to cook up some New Orleans-themed dishes and share some recipes.

Check out the segment in the video player above and the recipes below.


1/2 cup clean and boiled crayfish

16 jumbo shrimp

8 Jonah crab claws

2 teaspoons chopped fresh thyme

3 garlic cloves, minced

4 tablespoons olive oil

1 ½ cups diced onion

1 cup diced red or green bell pepper

½ cup diced celery

4 tablespoons all-purpose flour

1 tablespoon tomato paste

1 teaspoon paprika

¼ teaspoon cayenne

1 cup diced ripe tomato, fresh or canned

6 ounces smoked andouille sausage, in 1-inch-thick slices

8 cups shrimp broth

.5 cups chopped okra

1 tablespoon filé powder

½ cup chopped scallions cup for garnish

.75 stick Butter


Sauté all vegetables and sausage in butter

Add flour and cook golden brown

Add broth and tomato paste simmer slowly 20 min

Add seafood and thyme and seasonings

Simmer another 10 min

Serve with grilled French bread

* * * *


1st- CRAB MAISON (1 portion)


Baby arugula.   1 cup

Frisée   1/4 cup

Sherry vinaigrette 1oz

VINAIGRETTE – (4 portions)

Aged sherry vinegar 1.5 oz.

Pure olive oil 2.5 oz.

Shallot   1 (minced)

Salt and pepper 1 pinch

Emulsify in blender

CRAB TIMBAL (1 portion)

Lump crab meat.   2.5 oz.

Diced avocado      .5

Ruby grapefruit—4 supremes

Remoulade.   1Tblsp


In a small bowl combine all ingredients

For and press into a ring mold

Slide on top of salad

REMOULADE (4 portions)

Mayo 2 TBLSP

Grain mustard. 1 tsp

Ketchup 2 tsp

Finely diced mix of celery/garlic/ scallion.  1 TBLSP

Sriracha chili sauce 1 tsp

Paprika 2 pinches

Mix all ingredients with a whisk

* * * *


(Makes 20 beignets)

2 cups flour

2 cups water

6 oz. butter

.25 cup sugar

1 tsp vanilla

Pinch salt

7 eggs

Powdered sugar


-Heat water, butter, sugar, vanilla, salt until butter melts

-Whisk in flour and cook until dry

-Cool to room temperature

-Place mixture in mixer on low speed and in corporate eggs slowly

-refrigerate 1 hour

-GENTLY roll to 1/4 inch thick on a floured table

-Cut squares to desired size

-Fry at 325 until golden brown

-Be sure to check that center is cooked sprinkle generously with confectionery sugar.



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