Aramark Executive Chef Louis Ferretti served this traditional Louisiana seafood dish in the Olympic Village in 1996 to give the athletes a taste of Cajun-style cuisine.
Mix flour into margarine to make roux. Heat over low heat until mixture begins to bubble. Cook 5-10 minutes or until roux is golden brown. Set aside.
In large pot sauté vegetables in margarine until tender. Add tomato products and seasonings. Cook 10 minutes. Add shrimp and crab. Simmer 5 minutes more.
Add water and return to a boil. Thicken as needed with browned roux. Simmer until no floury taste remains. Serve over hot cooked rice if desired.
A favorite recipe of Chef Louis Ferretti, Aramark's Senior Executive Chef for the 1996 Atlanta Olympic Games, which comes straight from his cookbook "Entertaining with Chef Louis Ferretti." This recipe was created on a sailing ship in the Abbaco islands in honor of his friends sailing vessel, the Tontine.
Sauté onion and garlic in olive oil until onion is tender. Add pepperoni, olives, anchovies and cook stirring occasionally until anchovies dissolve into a paste.
Add mushrooms and cook until limp. Add tomatoes, tomato sauce, red pepper, oregano and black pepper. Bring to a boil. Reduce heat, simmer 10 minutes. Add shrimp and heat through.
Cook penne pasta in boiling water until al dente; drain. Place pasta in a serving bowl. Pour sauce over top. Toss gently. Garnish with fresh parsley.
Aramark uses firm, fresh, Monk fish to create this popular Moroccan dish. It features a very spicy Moroccan sauce over a sautéed vegetable medley.
Combine all sauce ingredients in blender or food processor. Blend until smooth.
Sauté carrots, onion and green pepper in oil until tender. Place in the bottom of 13 x 9" baking dish. Place fillets on top of vegetables . Top with parsley, cilantro, tomato slices, lemon slices and sauce. Cover with foil.
Bake 30 minutes. Remove foil. Bake additional 15 minutes or until fish flakes easily when tested with a fork.
This page originally published as a FoodDay article in 1997.
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This page modified February 2007
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