Let's be upfront about this dish before you decide to tackle it. First there are several components so it is kind of a production, but you can prepare them separately so it isn't to difficult. But it will take some time and attention. Second, it is very very rich and I would guess one of the higher caloric recipes on this site and that's saying something. But hey if you wanted health food you wouldn't be here, right? Just look around.
Louisiana Ooh La La is the signature dish at Henry's Louisiana Grill located in Acworth, Ga just northwest of Atlanta. This nationally acclaimed dish has been featured on several news and media outlets for the stir that it has created in Acworth. Or so I am told. It is uniquely delicious with the combination of fried shrimp, fried oysters and fried crawfish. We only do shrimp in this recipe but by all means use all three if you can. Chef Henry then adds tasso, spinach and roasted garlic into a Cajun alfredo cream sauce. Tasso is hard to come by here in Florida so I substituted andouille sausage with excellent results. I can't really say how close to the original ooh la la I came, since I haven't made it to Acworth, but I did shout ooh la la after the first bite.
for the cajun alfredo sauce
- 2 tablespoon olive oil
- 3 cloves garlic roasted and crushed
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup grated Parmesan or Asiago
- 2 tablespoons Tony Chachere's Creole seasoning, or to taste
for everything else
- 1 lb small shrimp, peeled and deveined with no tail
- 1 head garlic
- 2 tablespoons olive oil
- enough canola oil to deep fry
- 2/3 cup chopped andouille sausage
- 10 oz spinach frozen leaves, thawed and chopped
- 6 cups cooked angel hair pasta (about half of a box)
- 1 pint half and half
- 2 cups Zatarain's Wonderful Fish Fry, or 1 cup corn flour and 1 cup all purpose flour
- 2 tablespoons Tony Chachere's Creole seasoning
- lemon wedges
Cook the pasta and set aside. Roast the garlic and set aside.
for the cajun alfredo sauce
Melt the butter in a sauté pan over medium heat. Add the olive oil, garlic and the cream. Stir and heat for about 5 minutes, then add the cheese and the Tony's and whisk until the cheese is fully incorporated. Set the sauce aside.
for everything else.
Heat the canola oil in a heavy bottomed pot to 350°F. Add the shrimp to the pint of half and half, then toss them in the Zatarain's Fish Fry to coat. Shake off any excess for 2 - 3 minutes until golden brown. Drain on a bakers rack over paper towels. Dust lightly with a little more of the Tony's and set aside. Heat a sauté pan over medium high heat. Add the olive oil, then the andouille and cook for 2 - 3 minutes. Next add the spinach and the Cajun alfredo sauce and stir. Finally add the fried shrimp and gently toss to coat. Plate over cooked angel hair pasta. Garnish with paprika and a fresh lemon wedge. Whala!