Louisiana’s Abita Brewing Company is a bit hit!
This is the place where Louisiana’s Abita Brewing Company began. Since 1994 it has moved to a larger location, growing to more than a local and then regional beer; it now has national presence. Examples of Abita beer: Winter Warmer, a delicate spice taste; Amber Light; Wheat, a summer brew; English Bitter, which has a bite to it; Cask Condition Double Bock, a non-filtered, self-carbonated, hand-pumped, English-style bock; Purple Haze; Turbo Dog and many others. The names as are colorful as the Louisiana people. They also make some great non-alcoholic root beer.
This full service 100 table restaurant in Abita Springs, Louisiana (near Baton Rouge) still retains the original brewing equipment of the brewery’s humble beginnings. Abita Beer can be viewed by diners making special small batch brews for the restaurant.
Martin and Vula Essaied have owned the Abita Brew Pub since 1998. Vula is a native of Greece and Martin is from Tunisia. They met while working in a restaurant in Canada. They say they use beer in 75% of their recipes at the pub.
It didn’t take long for this couple new to Louisiana to start giving Louisianans what they love: seafood and meat dripping in sauces and marinades. They chose to promote locally brewed Louisiana Abita beer. Here are three of their most popular dishes. When you visit south Louisiana, make sure to come by this Abita Brew Pub (985 - 892 – 5837) and the Abita Brewing Company’s site nearby for an enjoyable visit!
Brewers’ Crab Fingers
Yield: Serves 4 to 6 as an appetizer
From: Martin and Vula Eaasied, Abita Brew Pub, Abita Springs, Louisiana
4 Tablespoons butter, softened
2 ounces Worcestershire sauce
4 sprigs fresh rosemary
3 cloves garlic, chopped
Salt, black pepper, Creole seasoning, Tabasco sauce to taste
1 pound crab fingers
8 ounces Abita Amber beer
Directions: Combine all ingredients except the crab fingers and the beer.
Heat sauté pan and add butter mixture. Saute crab fingers in butter.
Add beer and let simmer no more than 4 minutes. Serve with hot French bread.
Doorstop Pork Chops
Cornbread (1 pan of your favorite cornbread recipe)
4 to 6 double-cut (thick) pork chops
Salt, black pepper, Creole seasoning, oregano, thyme to taste
2 green bell peppers, diced
1 large onion, diced
4 stalks celery, diced
½ pound andouille sausage, diced
6 Tablespoons butter or oil
Root Beer Glaze (recipe follows)
Directions: Prepare a pan of your favorite cornbread recipe. Break up cornbread into small pieces.
Combine salt, black pepper, Creole seasoning, oregano and thyme and rub on pork chops. Grill chops and set aside.
Dice peppers, onion, celery and sausage. Sauté in butter or oil until soft.
Combine vegetable sausage mixture with cornbread pieces.
Place a mound of cornbread mixture on plate; top with a grilled pork chop and spoon Root Beer Glaze over chop. Serves 4 to 6.
Root Beer Glaze
3 cups Abita Root Beer
A few sprigs rosemary
Directions: Place root beer and rosemary sprigs in saucepan on simmer. Reduce until you have a thick glaze. It’s ready when it coats a spoon.
Yield: Serves 6.
3 racks baby-back ribs
1 ounce whole black peppercorns
¼ cup Zatarain’s Crab Boil
Salt and black pepper to taste
Abita Purple Haze beer, enough to cover ribs
16 ounces Brewmaster’s BBQ Sauce or your own favorite barbecue sauce recipe
6 ounces Abita Golden Beer
1 bell pepper, diced
½ onion, diced
1 stalk celery, diced
Combine ribs, peppercorns, crab boil, salt and pepper in a baking pan. Add ribs and enough Abita Purple Haze Beer to cover ribs. Bake in a 350° F. oven for 2 hours or until tender.
Meanwhile, sauté diced vegetables in enough vegetable oil to coat bottom of pan (about 2 tablespoons) until tender. Add barbecue sauce and Abita Golden Beer. Let simmer until mixture thickens.
Grill baked ribs, basting with vegetable-barbecue sauce mixture, until warmed through. Fall-off-the-bone good! Serves 6.
Note: For other recipes visit my other fun blog -
Romancing The Chocolate