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.

Get the latest from TODAY

Sign up for our newsletter
SUBSCRIBE
/ Source: TODAY
By Michael Gulotta

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.

If you like those Southern-style recipes, you should also try these:

Truffled Crawfish Gnocchi