Farmers Market Creole Seafood Dressing
Market Chef Maggie Perkins of From Maggie’s Farm
1 sesame seed whole wheat baguette, sliced (Texas French Bread)
extra virgin olive oil (Texas Olive Company)
1 package Belle Vie Farm pork sausage links
1 pint piopinno mushrooms, trimmed and sliced (HiFi Mycology)
1 bunch arugula, chopped fine (Bouldin Food Forest)
1 bunch carrots, sliced (JBG Organic)
1 bunch garlic greens, sliced (approximately 2 tablespoons, or 2 cloves, minced, as substitute) (JBG Organic)
1/2 pint duck bone broth (Belle Vie Farm)
1/2 cup prepared pesto (Kala’s Kuisine)
1 bunch scallions, sliced (JBG Organic)
1 pint oysters, liquid reserved (K&S Seafood)
1 tablespoon liquid crab boil
1 pound shrimp (K&S Seafood)
1 cup water
Seasoning salt, to taste
Brush baguette slices with olive oil and toast in over under a broiler, turning to brown both sides well. Remove and when cool enough to handle, tear or cut bread into small cubes. Transfer to a larger mixing bowl.
Meanwhile, in a large, heavy skillet over medium heat, warm a tablespoon of olive oil until shimmering. Brown sausage, turning frequently, on all sides. Remove from skillet and allow to cool. When easy to handle, slice, then chop sausage. Add to mixing bowl of cubed toast.
Meanwhile, add additional fat if necessary, then mushrooms, arugula, carrots, and garlic greens, sautéing until softened. Add duck broth and pesto and increase heat to medium high, stirring frequently, cooking until carrots are crisp-tender. Transfer mixture to mixing bowl with toasted bread. Add sliced scallions to mix. Set aside.
Wipe out skillet, drain oyster liquor into skillet. Add crab boil and 1 cup water. Bring to a boil. Add drained oysters and shrimp. Return to a boil, then turn off, cover and allow shrimp to cook through until completely opaque.
With a slotted spoon, transfer seafood to dressing bowl. Toss completely, adding seafood boiling liquid as needed to moisten mixture.
Dressing is fully cooked and ready to eat, however if you like a crispier surface, grease a baking dish with butter, transfer dressing to dish, bake in a hot oven (preheated 425) covered with foil for about 15 minutes, then uncover, turn on broiler, and allow to heat until surface is crisped, about 5 minutes.