• Tommy Centola

The Guitreau from Mike Andersons

When I first heard of Mike Anderson's, this is the dish that was suggested. It is named after Bo Guitreau, the famous restaurant repairman. When I tasted, I understood why it's there most popular dish.


9 cups chopped yellow onions

8 sticks butter, melted, divided

2 1/2 teaspoons salt

1/4 cup granulated garlic

3/4 teaspoon white pepper

1/2 teaspoon paprika

1 1/2 pounds fresh peeled 90-110 count shrimp

1 1/2 pounds crawfish tails

30 button mushrooms

1/2 cup chopped green onions

6-8 (8-ounce) fresh fish fillets

1/4 cup dry white wine


Serves 6 to 8 people


In a large saucepan, sauté yellow onions in 3 sticks butter. Cover and simmer 20 to 30 minutes over low heat. Stir frequently. Add salt, garlic and white pepper. Add remaining 5 sticks butter, wine, and paprika. Cook over low heat until creamy. Add shrimp, Cook until shrimp are done. Add crawfish and mushrooms. Cook over low heat until hot. Add green onions before serving. Grill fish fillets until done. Spoon sauce over grilled fish fillets and serve.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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