• 1 pound Louisiana jumbo lump crab meat, picked over
• Rémoulade Dressing (recipe here)
• salt and pepper
• 1 head iceberg lettuce, shredded
• Green Tomato Relish (recipe here)
• 1 cup snipped chives 

Crab Remoulade Salad

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• 1 store-bought rotisserie chicken
• 1 large head Romaine lettuce, cored, torn into bite-sized pieces
• 2 carrots, peeled, sliced very thin
• 1 rib celery, sliced very thin
• 1/4 pound tasso or smoked ham, chopped
• 1/4 cup chopped green onion
• Fresh Creole Tomato Vinaigrette (recipe here)
• 4 ounces white Cheddar cheese, finely cubed
• 4 large hard-boiled eggs, peeled and quartered
• black pepper
• Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

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For the shrimp

• 2 quarts water
• 4 tablespoons liquid crab boil
• 2 pounds large raw Gulf shrimp

For the dressing

• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1 teaspoon sugar (or stevia)
• 1 cup extra virgin olive oil (more if needed)
• Kosher salt
• Freshly ground black pepper

For the assembly

• 1 lb jumbo lump, Louisiana blue crab meat
• 2 cups spring mix lettuce greens
• 2 cups spinach leaves, stems removed
• 2 cups chopped iceberg lettuce
• 1 cup thinly julienned carrots
• 1 cup cherry tomatoes
• 1 lb packaged Louisiana crawfish tails
• 1 lb Louisiana blue crab claws, cooked and shelled
• 2 lemons, quartered

Louisiana Seafood Salad

Image courtesy of George Graham and AcadianaTable.com 

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• 1 cup mayonnaise
• 3 tablespoons tarragon vinegar or white wine vinegar
• 3 green onions, chopped
• 3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste (optional)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 pounds cooked small (2-inch) red boiling potatoes, cooled to room temperature and quartered

Green Goddess Potato Salad

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• 3 lbs Vermillion Bay Sweet Shrimp
• 1 bottle Abita Amber beer
  

Vinaigrette

• 12 oz. Olive oil                
• 3 oz. Cane vinegar            
• 2 tablespoons Dried Oregano
• 2 tablespoons Dried Thyme
• 2 tablespoons Dried Basil              
  
• 1 tablespoons Black Pepper
• 2 tablespoons Steen’s Syrup
• 1 tablespoons Garlic, Minced

Salad

• 1 lb spring mix, leafy lettuce
  
• 6-8 small tomatoes, quartered
• 8 oz. carrots, shredded

Beer Poached Vermilion Bay Sweet Shrimp over Mixed greens

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• 2 boneless, skinless chicken breasts
• Your favorite Cajun or Creole seasoning mix, to taste
• 2 tablespoons flour (optional)
• 1 tablespoon butter
• 1 tablespoon cooking oil

Spicy Sauteed Chicken

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• Supremes from 4 large oranges
• Supremes from 4 large ruby red grapefruits
• Seeds from 1 pomegranate
• 1/2 cup toasted pecans
• 1/2 cup shredded coconut

Louisiana Ambrosia

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2 pounds large Louisiana shrimp, heads removed

1 pound asparagus, trimmed, each cut into 4 pieces

1 large had Romaine lettuce, washed, cored, torn into bite sized pieces

1 7-ounce jar roasted red peppers, drained and chopped

3 anchovies from a tin, drained and chopped (optional)

1/2 cup chopped green onion

1 1/4 cups Olive Salad, jarred, or recipe here

1 cup shredded Parmesan

 Capparelli Salad

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• 2 2-inch slices fresh watermelon, trimmed, each cut into 2-inch squares
• 1/2 cup Champagne Vinaigrette (recipes follows)
• 3/4 cup crumbled feta cheese
• 1/3 cup Louisiana choupique caviar

Champagne Vinaigrette

• 1 cup Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon small diced shallot
• 5 mint leaves
• 2 cups vegetable oil

Grilled Watermelon with Champagne Vinaigrette, Caviar and Feta

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• 8 cups of mixed greens (12 oz)
• 1/2 cup red onion, chopped
• 1/2 cup dried cranberries
• 2 satsumas, peeled and separated
• 1/3 cup almonds, toasted & sliced
• Bottled poppy seed dressing
• 4 oz. Blue cheese
• salt and pepper

Satsuma Dried Cranberries and Blue Cheese Salad

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