How This Restaurateur is Making Philanthropy a Priority

Ultimate Cajun Seafood and Grits Recipe

In this episode of Chef AF, I chat with chef and restaurateur, Ebony Austin of Nouveau Bar and Grill an Atlanta-based restaurant and she currently has locations in both College Park and Jonesboro. The restaurant is themed after Austin’s Chicago upbringing and is a hot spot in Atlanta's lounge and dining scene which can be partly attributed to Ultimate Cajun Seafood and Grits dish on the menu. It has chargrilled shrimp, salmon and crab meat served over stone ground grits and topped over cajun cream sauce.

Before Austin got into the restaurant business she said, after college, she worked for Campbell’s, Godiva in business management and then 1 800 Flowers. After starting her own real estate company, Austin missed the day-to-day interaction with people. She said she thought and prayed to think of something that she absolutely loved and thought about morning and night, for her that was food and people.

Austin’s next move was to open a restaurant. She took what she learned from her past experience, her passion and her love for food and put that energy into a restaurant. She attributes her success to a combination of those things.

I asked Austin if there was one piece of advice she wished someone had given her about getting into the restaurant industry. She shares, if someone would have given me advice, I would have liked for them to say, You got this, you can do it. It's possible. Even when it doesn't look possible, it's possible. I think those words of encouragement are what really helps.”

Austin learned as a child that it is better to give than receive and attributes that to her strong belief in philanthropy. She makes giving back to her community a priority, including giving a portion of the profits from her Nouveau Creations line of stone-grounds grits to charitable initiatives throughout Metro Atlanta.

To hear Austin’s top 3 tips for opening a restaurant and more about her philanthropic efforts check out this episode of Chef AF, plus you can get Austin’s Ultimate Cajun Seafood and Grits recipe!

RECIPE

From Ebony Austin, Nouveau Bar & Grill
Cook Time: 30-25
Servings: 2

For Stone Washed Grits

Ingredients:

• 1/2 cup of cooking white wine

• 2 cups of water

• Teaspoon of salt

• 1 cup of grits

• 4 tablespoons of butter

1. Pour two cups of water into a small pot.

2. Bring pot to a boil.

3. When the water starts to boil in the pot, pour in white wine (the wine will instantly give the water an added flavor)

4. Pour in grits and salt

5. Let cook on low heat for 18-20 minutes

6. Stir occasionally every 2-3 minutes (this is important so grits do not get lumpy. Once lumpy, it’s hard to get the texture back)

Salmon

1. Season two pieces of salmon to your liking (recommended: salt, pepper, cajun seasoning, lemon and butter).

2. Pre-heat oven to 325°

3. Place salmon in over for 26 minutes.

This can cook simultaneously with the grits.

Seafood Medley/Topping

Ingredients:

• Half of green bell pepper

• Half of red pepper, cut thin

• 1/2 of sweet onion, cut thin

• 1 cup of crab meat

• 6 large shrimp

• 1/2 cup fresh of salmon chopped

• Cajun seasoning

• 1 cup of homemade sauce throughout Martini glass

1. Place two tablespoons of olive oil in a skillet.

2. Once hot, place your cut green pepper, red pepper and onion in the skillet and let fry for two minutes.

3. Put salmon in the skillet with pepper and onions.

4. Season crab meat with Cajun seasoning and place crab meat in the skillet for 1 minute.

5. Put shrimp inside the skillet and cook for two minutes.

6. Once done, place grits inside martini glass.

7. Put seafood medley on top

8. Top with homemade sauce, more Cajun seasoning and parsley.

9. Homemade sauce can have a butter, pesto or tomato base – while seasoning to your liking.

10. Serve.