Southern-style brunch recipes: Crab BLTs and Louisiana courtbouillon

Chef Michael Gulotta cooks up classic Louisiana courtbouillon with seafood and blue crab sandwiches with bacon.
/ Source: TODAY

Chef Michael Gulotta is stopping by the TODAY kitchen to share a few of his favorite New Orleans-inspired recipes. He shows us how to make blue crab and bacon sandwiches and courtbouillon, a Creole tomato and redfish soup.

Blue Crab, Bacon and Tomato Sandwiches

These are not your average sandwiches. The velvety ravigote sauce adds a bright, spicy and smoky flavor to the tender crabmeat. Plus, it's topped with crispy bacon and ripe tomato. It doesn't get better than that!

Redfish and Creole Tomato Courtbouillon

I love this recipe because it shows off the best of Louisiana's wonderful seafood. This hearty soup is packed with fresh shrimp, redfish, oysters and crabmeat.

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Truffled Crawfish Gnocchi