Chef Willie Gaspard's Mexi-Cajun Shrimp and Grits

Chef Willie Gaspard has spent more than two decades in the kitchens at Cypress Bayou Casino, climbing from roundsman to Executive Chef and collecting over 100 medals competing across the Gulf Coast along the way. This is his Mexi-Cajun shrimp and grits — a crab and grits quesadilla under Gulf shrimp, with crispy fried shallots on top.

"I love to recreate classical Cajun dishes with different cuisines from around the world."

About Chef Gaspard

Born in Abbeville and raised in New Iberia, Chef Gaspard graduated from Delcambre High School before attending the Culinary Arts Institute of Louisiana. While in school he worked at Juban's Restaurant in Baton Rouge, gaining valuable hands-on experience.

After graduation he returned home to work at Rip Van Winkle Gardens in Jefferson Island, where he was promoted to Executive Chef in 1999 and remained until the restaurant closed in 2001. That same year he joined Cypress Bayou Casino as a roundsman at Café Bayou. He advanced to Banquet Chef in 2002, Restaurant Chef in 2004, Executive Sous Chef in 2012, and Executive Chef in 2018.

Throughout his career at Cypress Bayou Casino he has competed in culinary events across the Gulf Coast, earning more than 100 medals and numerous awards. He enjoys the diversity of the property's dining venues and working alongside the talented team members who help create exceptional guest experiences. His goal is to keep the restaurants fresh, exciting, and welcoming for every guest.

Outside the kitchen, he enjoys spending time with family and friends, fishing, hunting, and enjoying the outdoors in Louisiana.

Ingredients

• 10 flour street taco tortillas
• 1 pound jumbo lump crab meat
• 1 pound cooked yellow stone ground grits
• 1 cup roasted corn
• 1 package Boursin cheese
• 1 cup shredded pepper jack/cheddar
• 25 U-10 Gulf shrimp
• 1 bottle beer
• 3 cloves garlic
• 1 tablespoon Worcestershire sauce
• 1 sprig rosemary
• 1 lemon
• ¼ pound butter
• 1 pound asparagus
• 4 shallots
• 1 cup buttermilk
• 4 cups flour
• ½ gallon cooking oil
• 4 tablespoons Tony's seasoning
• 1 quart cream

Directions

1. Begin by preparing the stone ground grits in a pot with water and cream. Cook on medium heat for 30–40 minutes.
2. When the grits are tender, add the roasted corn and cheese and season to taste. Set aside for later.
3. Build the quesadillas by placing Boursin cheese on the tortillas. Add crabmeat, then grits, followed by more crabmeat and the cheddar/jack blend.
4. Grill the quesadillas until golden brown and set aside for plating.
5. Sauté the shrimp with butter and garlic. Deglaze with beer and reduce down à sec, then add the Worcestershire sauce, rosemary sprig, and the juice of one lemon.
6. Mount the butter and set aside for service.
7. Slice the shallots and place in buttermilk, then in seasoned flour, and fry.
8. Plate by cutting the quesadilla, placing the shrimp on top, arranging the asparagus and sauce around the plate, and topping with the crispy fried shallots.

Recipe by Chef Willie Gaspard, Executive Chef at Mr. Lester's, Cypress Bayou Casino & Hotel.