Jeaneaux’s Crab and Shrimp Lasagna
Servings: Serves 6 to 8
- 2 cups Parmesan cheese
- 2 cups mozzarella cheese
- 2 teaspoons Italian seasoning, divided
- 2 pounds small (51–60) Louisiana shrimp, peeled and deveined
- 2 cloves garlic
- 1 tablespoon butter
- 1/4 cup shrimp stock
- 2 teaspoons Paul Prudhomme’s Seafood Magic
- 1 pound Louisiana claw crabmeat, picked over for shells and cartilage
- 1 pound Louisiana jumbo lump crabmeat, picked over for shells and cartilage
- 1 tablespoon chopped parsley
- olive oil
- 9 lasagna noodles, cooked to package specifications
- Bechamel Sauce (recipe follows)
- Preheat oven to 350°F.
- Mix the cheeses with the Italian seasoning. Set aside.
- Sauté the shrimp and garlic in butter in a pan set over medium-high heat until shrimp begin to turn pink, about 2 minutes.
- Add the shrimp stock and Seafood Magic.
- Cook for an additional 3 minutes until the shrimp are firm.
- Set the mixture aside and cool down to room temperature.
- Add the crab meats and the parsley and gently fold the ingredients. Set aside.
- Drizzle olive oil in the bottom of a 9x12-inch casserole dish.
- Layer lasagna noodles, then a layer of Bechamel sauce, then a layer of seafood (shrimp and crabmeat), then a layer of the cheese mixture.
- Repeat the layers, then top with Bechamel sauce and cheese.
- Bake at 350°F for 40 minutes.
- 2 sticks unsalted butter
- 1/2 cup chopped onions
- 1 cup all-purpose flour
- 2 cups whole milk
- 2 teaspoons salt
- 1 teaspoon white pepper
- 2 bay leaves
- pinch ground nutmeg
- Melt the butter in a saucepan set over medium-high heat.
- Add the onions and sauté until clear, about 5 minutes.
- Add flour and stir to mix well. Add the milk, salt, white pepper, bay leaves, and nutmeg.
- Stir continuously with a whisk until the sauce is thickened.
- Strain out the onions and bay leaves. Cool.
A simple shrimp stock can be made by sautéing the shrimp shells in a tablespoon of olive oil then adding 2 cups water. Allow to come to a boil and reduce to a simmer for 30 minutes. Strain and use as needed.
Chef Stuart Knaps, Islamorda Fish Company, Denham Springs, LA