Floogie’s Swamp Cafe

About 10 years ago (from April 1995 to May 1997), Floogie’s Swamp Cafe was a fleeting bright spot on San Francisco’s seafood restaurant scene, located on Market at Gough. I loved the place. The owner/chef was a guy named Jazz Boudreaux, who now sells real estate in and around Atlanta, GA. What follows are the only recipes from Floogie’s kitchen that I was ever able to find.

Shrimp Okra Gumbo
6 slices chopped bacon
1 large onion
1 tablespoon garlic
3 green onions
1 medium green bell pepper
1 medium red bell pepper
4 bay leaves
6 cups chopped okra
2 cups peeled (70-90) shrimp
2 teaspoons salt (or to taste)
1 teaspoon black pepper 1 quart chicken stock

Saute bacon. Add chopped onion to bacon & drippings. Saute for 5 minutes on medium heat. Add garlic, bell peppers, green onions, bay leaves, salt, and pepper. Saute for 10 minutes. Add okra. Saute for 20 minutes. Mash okra as they become tender. Mixture should begin to brown. Add shrimp. Saute 5 minutes. Add stock. Serve over rice.

Bayou Crab Cakes
2 lbs. crab meat
1 cup red bell pepper, finely diced
2 cups corn
1 large onion, minced
1 cup sour cream
4 teaspoons parsley, finely chopped
1 cup melted butter
2 teaspoon dill
2 teaspoon thyme
2 teaspoon salt (or to taste)
1/2 teaspoon cayenne pepper
2 eggs, beaten
2 teaspoon black pepper
2 cups bread crumbs

Saute onion in butter. Add bell pepper, green onions, parsley, dill thyme, salt, cayenne, and black pepper. Saute 5 minutes. Add crab meat, sour cream, eggs, and 1 cup bread crumbs. Mix well. Form into patties and coat with remaining bread crumbs. Pan fry in small amount of butter or olive oil on medium heat until brown.

Crawfish Etouffee
6 tablespoons salt butter
1/4 cup flour
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 tablespoon garlic, finely minced
1 1/2 cups crawfish tails (about 30 tails)
1/2 cup crawfish fat, kept refrigerated
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 teaspoon fresh lemon juice
1/3 cup thinly sliced green shallot (scallion) tops
1 tablespoon parsley, finely minced
1 cup cold water 2 cups hot water

Melt butter over low heat. Add flour gradually, stirring constantly. Cook over low heat until a medium brown roux is formed, 15-20 minutes. Add onion, green pepper, celery, and garlic. Stir and cook until vegetable are glazed and tender, about 20 minutes. Add crawfish tails, crawfish fat, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley. Mix well. Add cold water and bring to a boil, then lower heat and simmer for 12 minutes, or until the crawfish tails are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide the gravy. Serve over steamed rice.

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