• 8 oz butter (2 sticks)
• 3 cups onions, diced
• 1 cup bell pepper, diced
• 1 cup celery, diced
• 2 tablespoons fresh garlic, chopped
• 1 quart rich shrimp stock
• 1 tablespoon red pepper 
• 1 teaspoon black pepper
• 2 tablespoon Randol's all purpose seasoning
• 12 oz blonde roux (6 oz clarified butter + 6 oz flour)
• 2 lbs crawfish, peeled
• 1/2 cup thinly sliced green onions

Note: This recipe won the 2008 Etouffee cook-off.

Crawfish Etouffee

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• 4 pounds large shrimp, head on
• 2 sticks (1cup) sweet, unsalted butter
• 1 cup peeled, diced carrots
• 1 cup chopped onion
• 1/4 cup chopped French shallots
• 2 tablespoons chopped, flat leaf, Italian parsley
• 1 teaspoon dried tarragon
• 1/2 cup brandy
• 5 cups shrimp stock 
• 2/3 cup white wine
• 1/4 cup Madeira
• 1/4 cup flour
• 4 cups heavy cream
• 1/2 cup Italian plum tomatoes
• cayenne pepper, to taste
• Crystal hot sauce, to taste
• Salt, to taste

 Louisiana Shrimp Bisque

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• 1 tablespoon unsalted butter
• 8 medium-sized garlic cloves, minced
• 1 large onion, cored and chopped fine
• 2 celery stalks, chopped fine
• 2 medium-sized green sweet peppers, chopped fine
• 6 medium-sized Creole tomatoes, chopped fine
• 2 1/2 cups fish fumet* Leaves from
• 5 sprigs of Italian (flat-leaf) parsley, chopped fine
• Leaves from 4 sprigs of thyme, chopped fine
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon plus ¼ teaspoon fresh-ground black pepper, divided
• 2 pounds redfish fillets, cut into 4-ounce pieces

*Note: Fumet frequently refers to concentrated mushroom or fish stock, in our recipe, fish stock.

Redfish Court-Bouillon

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• 2 packs of boneless, skinless chicken tenders
• 6 cups of water
• ½ teaspoons fajita seasoning
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 large red onion, chopped
• 3 - 4 large cloves of minced garlic
• Juice of 1 lime
• 3 32-ounce boxes of Swanson’s Chicken Broth
• 4 chicken bouillon cubes
• 1 15-ounce can sweet whole kernel corn
• 1 15- ounce can light kidney beans
• 1 15- ounce can pinto beans
• 1 15- ounce can black beans, rinsed and drained
• 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
• 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
• 1 ¼ teaspoons Mexene chili powder
• 1 ¼ teaspoons cumin
• 1 teaspoon dried basil
• 3 teaspoons mexican oregano
• 3 tablespoons dried parsley flakes
• Cayenne pepper & salt, to taste
• ¼ cup uncooked long grain rice

Tortilla Chicken Soup

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• 4 slices bacon, cut into 1/2" pieces
• 1 cup yellow onions, diced small
• 1/2 cup celery, diced small
• 1/2 cup green pepper, diced small
• 1 tablespoon garlic, minced
• 1/2 pound ham, cut into 1/2-inch pieces
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
• 2 cans white beans, drained, liquid reserved
• 1 can black beans, drained, liquid reserved
• 6 cups low sodium chicken broth
• 1 can Rotel tomatoes
• 1 teaspoon cumin
• 1 teaspoon black pepper
• cayenne pepper to taste
• salt to taste
• hot sauce to pass at the table

Hearty White Bean Soup With Ham and Tasso

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• 6 cups cooked white rice (Jazzmen brand is local Louisiana)
• 2 tablespoons flour
• 3 tablespoons shortening
• 1 cup celery, diced
• 1 large onion, diced
• 1 large bell pepper, diced
• 2 cloves garlic, minced
• 1/2 can tomato paste
• 1 quart water
• 2 quarts chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound link sausage, sliced
• 1 package frozen okra (1-1/2 cups)
• 1 pound shrimp
• 2 sprigs parsley (optional)
• 1 teaspoon gumbo filé

Creole Seafood Gumbo

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Broth:

• 1/2 pound blue crab bodies, rinsed and dried
• 4 tablespoons vegetable oil
• 1 cup tomatoes, coarsely chopped
• 1 carrot, peeled and medium diced
• 2 large yellow onions, medium diced
• 2 celery stalks, medium diced
• 2 whole bay leaves
• 15 whole black peppercorns
• 1 ounce fresh thyme, tied with twine

Vegetables:

• 1 quart prepared crab broth (from preceding recipe)
• 3 ounces seasonal greens, chopped small
• 1 tablespoon vegetable oil
• 1/2 cup mirlitons, small dice
• 1/2 cup sweet red bell pepper, peeled and diced small
• 2 cups ripe heirloom tomatoes, concassé
• 1/2 pound Louisiana jumbo lump crabmeat, picked for shells
• salt, to taste
• white pepper, to taste
• extra-virgin olive oil, to taste
• 1/2 cup fresh herbs, picked and left whole

Blue Crab and Summer Vegetable Soup

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Soup

• 3 slices bacon cut into small pieces
• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 3 cups diced Yukon gold or baking potatoes
• 1 quart chicken stock
• 2 teaspoons salt
• pinch cayenne pepper
• 1 cup heavy cream
• liquor drained from 1 pint Gulf oysters
• fresh herbs - thyme, chives, parsley - of choice

Oysters

• 1 quart oil for frying 
• 1 pint Gulf oysters, drained, liquor reserved
• Louisiana style hot sauce
• pre-packaged fish fry of choice

Golden Potato Soup with Fried Gulf Oysters

Click for Video of Cooking Demonstration

Bisque

• 1/4 cup olive oil
• 5 pounds Louisiana gumbo crabs
• 2 yellow onions, chopped
• 2 fennel bulbs, chopped and washed
• 1 tablespoon tomato paste
• 2 tablespoons turmeric
• 1 tablespoon paprika
• 1 teaspoon red chile flakes
• 2 bay leaves
• 1/2 cup brandy
• 2 gallons water
• 1 1/2 cups Blonde Roux (recipe follows)
• 2 cups heavy cream
• salt and white pepper to taste
• Tabasco sauce to taste
• Gulf crab claws or jumbo lump crabmeat, for garnish

Blonde Roux

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour

Louisiana Blue Crab Bisque