For Thousand Island Dressing

• 2/3 cup mayonnaise
• 1/3 cup bottled chili sauce
• 2 tablespoons sweet green pickle relish
• Salt and freshly ground pepper

Salad

• 1 head iceberg lettuce, shredded (about 8 cups
• 1 cup English cucumber, thinly sliced
• 1/2 pound lump crab meat, picked over for cartilage and shell fragments
• 1/2 lb cooked tiny shrimp
• 1 ripe avocado, pitted, peeled, and sliced
• 2 hard-cooked eggs, cut into quarters
• 8 red or yellow cherry tomatoes
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, cut into wedges

Seafood Louis

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• 1 cup mayonnaise
• ​1/3 cup prepared chili sauce
• ​1/3 cup hot sauce
• 24 won ton skins
• ​24 colossal Louisiana shrimp, peeled and deveined, tails intact
• ​vegetable oil
• ​2 cups iceberg lettuce, chopped
• ​1/2 cup green onions, chopped

Regatta's Kubuki Shrimp

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• 1 medium head iceberg lettuce, washed, dried and torn into bite-sized pieces
• 2 large tomatoes, preferably Creole, cored and cut into large bite-sized pieces
• 1 pound jumbo lump crabmeat, cleaned
• 30 large Gulf shrimp, boiled and peeled
• 3 hard-boiled eggs, chopped
• 12 anchovy filets
• Creole Vinaigrette Dressing (click for recipe)

Galatoire's Godchaux Salad

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• 3/4 cup chopped celery
• 3/4 cup chopped scallions (white and green parts)
• 1/2 cup chopped parsley
• 1 cup chopped yellow onion
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1/2 cup Creole mustard or any coarse, grainy brown mustard
• 2 tablespoons prepared horseradish or to taste
• 1/4 cup red wine vinegar
• 2 tablespoons paprika
• 1 teaspoon Worcestershire sauce
• 1/2 cup salad oil
• 48 jumbo shrimp, peeled, boiled and chilled 
• 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Galatoire's Shrimp Remoulade 

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• 1 very crisp head iceberg lettuce
• 2 whole small skinless and boneless chicken breasts, trimmed of all fat
• 2 tablespoons Cajun seasoning mix
• 3/4 cup blue cheese dressing (store-bought or home-made)
• 1 tablespoon finely chopped parsley, for serving
• Lemon wedges, for serving

Shrimp as alternative

• 1 very crisp head of iceberg lettuce
• 1 pound 25/30 shrimp, peeled
• 1 tablespoon liquid crab boil (optional, if boiling shrimp)
• 4 tablespoons Kosher or sea salt
• 3/4 cup blue cheese dressing (store-bought or home-made)
• 1 tablespoon finely chopped parsley, for serving
• Lemon wedges, for serving

Note: This salad dish can be prepared with either shrimp or chicken - your choice. The ingredients are nearly the same.

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/2 cup very finely diced onion
• 2 tablespoons very finely diced red bell pepper
• 2 tablespoons very finely diced yellow bell pepper
• 3/4 teaspoon salt, in all
• 1/4 teaspoon cayenne pepper, in all
• 1 1/2 teaspoons Emeril’s Original Essence, in all
• 2 pounds peeled Louisiana crawfish tails, in all
• 2 tablespoons chopped green onion tops
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 large eggs, in all
• 3/4 cup breadcrumbs, in all
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/3 cup flour
• 2 tablespoons heavy cream
• 1/2 cup vegetable oil
• 4 onion rolls, halved and toasted
• Creole tartar sauce, for serving, optional (recipe here)
• 1/4 cup sliced hamburger pickles
• 1 small tomato, cored and thinly sliced
• 1 small yellow onion, peeled and thinly sliced
• 1 cup shredded iceberg lettuce

Emeril's Crawfish Burgers

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• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon Creole mustard or any course, grainy brown mustard
• 1 teaspoon fresh lemon juice
• 1 cup vegetable oil
• 1/4 cup nonpareil capers, drained
• 1/4 cup chopped scallions (green and white parts)
• 1 tablespoon chopped curly parsley
• salt and freshly ground white pepper to taste
• 1 pound jumbo lump crawfish
• 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
• 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

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