Broussard Sauce Recipes
MOM'S BRUSSELS SPROUTS
A slightly sweet sauce with walnuts will even have children asking for more.
Provided by Paula Bellingar Gonzalez
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 7
Number Of Ingredients 8
Steps:
- In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
- In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 16.6 g, Cholesterol 17.4 mg, Fat 28.1 g, Fiber 5.3 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 140.2 mg, Sugar 6.5 g
BROUSSARD'S SAUCE FOR STRAWBERRIES (SLIGHTLY ALTERED)
A sweet creamy sauce/dressing for use on strawberries. I've used this over bananas, fruit salads, and blueberries. I believe this recipe is from the Best of Louisiana cookbook. I've added almond extract and sherry to this just for my personal taste but it's yummy without it. The cook and prep time are estimates only. Takes just a couple of minutes to mix together.
Provided by Monique in LA
Categories Sauces
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cream softened cream cheese and sugar with mixer.
- Add the flavoring and half and half, along with the sherry if using it. Mix well.
- Chill at least a couple of hours and serve over cut up berries or fruit.
Nutrition Facts : Calories 182.2, Fat 8.9, SaturatedFat 5.6, Cholesterol 28.2, Sodium 64.5, Carbohydrate 22.6, Sugar 21.3, Protein 2
BROUSSARD'S SHRIMP CHANDELEUR
Broussard's--at 819 Conti Street in the French Quarter of New Orleans--may be the most romantic place to eat dinner in all of the United States--especially on a lovely night when you're eating in the courtyard. And this shrimp dish, rich yet elegant, is typical of Broussard fare.
Provided by Chef Kate
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- First, make the cream sauce.
- Melt the butter in a small sauce pan, stir in the flour, and cook over medium low heat for about two minutes.
- Whick in the milk and cook another three to four minutes, blending thoroughly.
- Add the heavy cream, salt and pepper and cook another half minute.
- Set aside.
- Make the Shrimp.
- In a saute pan large enough to hold all the shrimp, melt the butter.
- Saute the green onion, mushrooms and prosciutto over medium-high heat for about five minutes.
- Add the shrimp, lower the heat and cook another five minutes.
- Continuing over low heat, blend in the cream sauce, the sherry and the paprika and cook for about ten minutes.
- Either serve immediately or place in individual ramekins and keep warm till you are ready to serve.
Nutrition Facts : Calories 372.8, Fat 26.3, SaturatedFat 15.8, Cholesterol 219.7, Sodium 1072.6, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 19.5
BROUSSARD SAUCE
From America's Best Recipes. This simple sauce can be served with fresh fruit. Cooking time is chilling time.
Provided by CulinaryQueen
Categories Dessert
Time 1h5m
Yield 2 Cups
Number Of Ingredients 5
Steps:
- Place all ingredients in food processor and process until smooth.
- Chill sauce at least an hour or until serving time.
- Serve with fresh fruit such as strawberries, bananas, melon, apple, etc.
Nutrition Facts : Calories 1000.3, Fat 45.8, SaturatedFat 28.8, Cholesterol 144.5, Sodium 349.6, Carbohydrate 132.1, Fiber 0.2, Sugar 128, Protein 9.4
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