Alabama restaurateur Bob Baumhower and Executive Chef Steve Zucker have created a sophisticated dining experience on the 34th floor of the Trustmark Building, which once was Mobile’s renowned Bienville Club. The restaurant boasts incomparable views of Mobile Bay and the menu marries Baumhower’s love of the Caribbean with Chef Zucker’s deep Creole roots. Items such as Oysters Bienville, Kingston Rooster, and specials like Creole Beef Daube, and Lechon a la Cubano have won Dauphin’s and Chef Zucker several of Mobile’s top food awards including a nomination as Chef of the Year for Alabama.
Mobile Bay Stew (Serves 4-6)
Dauphin’s rich and hearty Mobile Bay Stew, loaded with fresh, gulf seafood, bacon, sausage, and potatoes, is one of their most-popular dishes and a most-requested recipe.
- 6 ounces Bill E’s small-batch bacon, diced small
- 6 ounces Conecuh sausage, diced small
- 1-2 large yellow onions, diced small (about 2 cups)
- 1 cup celery, diced small
- ½ cup green bell pepper, diced small
- ¼ cup garlic, minced
- 4 ounces unsalted butter
- 4 ounces all-purpose flour
- 3 tablespoons tomato paste
- 6 cups shrimp or seafood stock
- 2 large tomatoes, diced small
- 1 pound Yukon Gold potatoes, diced small
- 2 bay leaves
- 1 tablespoon red pepper flakes or to taste
- 2 tablespoons fresh thyme, minced
- 2 ounces Baumhower’s hot sauce
- 1 ounce Lea & Perrins or your favorite Worcestershire sauce
- 1 tablespoon ground black pepper
- 1 tablespoon Tony Chachere’s or your favorite Creole seasoning
- 12 large (21/25 count) Gulf shrimp
- 12 ounces flounder filets
- 4 eggs
- 12 fresh Gulf oysters
- 8 ounces lump crabmeat
- 1 tablespoon green onions, chopped, for garnish
Serves 4-6 depending on serving size A fan favorite. The key to this recipe is to prep everything in advance and to make sure the ingredients are all diced the same size to ensure even cooking.
Add the diced bacon and sausage to a 3-quart heavy-bottom pot over high heat. Once the bacon is crispy and the sausage is browned, add the onions, celery, bell pepper, and garlic.
Cook while stirring until the onions are translucent. Add the butter. Whisk in the flour and tomato paste, stirring often to make sure the bottom does not burn. Cook for 3 minutes, stirring constantly.
Add the shrimp stock, tomatoes, and diced potatoes. Stir well to make sure nothing is sticking to the bottom of the pot.
Add the bay leaves, red pepper flakes, thyme, hot sauce, Worcestershire, black pepper, and Creole seasoning. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes or until the potatoes are just cooked.
Place the shrimp and fish in the simmering stew.
One by one, gently crack the eggs into the simmering stew. Once the shrimp and fish are cooked and the eggs are poached but have a raw yolk, add the oysters and crabmeat. Boil for 10 seconds and ladle into large bowls, distributing the seafood and eggs evenly. Garnish with the chopped green onions.
DAUPHIN’S – 107 St Francis Street, Mobile, Alabama 36602 | 251-444-0200 | GoDauphins.com