Biscuits

• 3/4 cup baked, pureed, Louisiana sweet potatoes
• 2 tablespoons brown sugar
• 1/2 stick butter (4 tablespoons)
• 4 teaspoons baking powder
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Seafood Stew

• 2 tablespoons vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tablespoons minced garlic
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup diced mirliton
• 1/2 cup Abita Amber beer
• 1 tablespoons Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew with Sweet Potato Biscuits

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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

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• 1 dozen fresh Gulf oysters, shucked, liquor and bottom shells reserved
• 2 cups rock salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 strips bacon, cut unto 1-inch pieces

Broiled Gulf Oysters

Video of Cooking Demonstration Available

• 1 pint plus 1/4 cup shucked Gulf oysters
• 1 stick cold butter, cubed
• 4 8-ounce skinless black drum fillets
• salt and freshly ground black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon room temperature butter
• 8 ounces shiitake mushroom, stemmed and sliced
• 2 ounces tasso, julienned
• 1 pound spinach, washed, stems removed

Sauteed Black Drum Filet with
Spinach, Oysters, Shiitakes and Tasso

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Oysters

• 1 bag ZAPP'S Crawtator Chips 
• 2 cups instant potato flakes
• 1/8 cup Creole seasoning
• 1 cup Panko bread crumbs
• 25 Gulf oysters (shucked and picked free of shells)
• Oil for frying
• salt and pepper to taste 

Red Bean Gravy

• 1 stick butter
• 4 pieces sliced bacon, cut into small strips
• 1 onion, diced
• 2 garlic cloves, minced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 2 cups half and half
• 2 cups chicken stock
• 2 cups cooked red beans
• 1/4 tablespoon fresh thyme, chopped
• 1/4 tablespoon fresh oregano, chopped
• 1 tablespoon Louisiana-style hot sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• salt and pepper to taste

 Crawtator Crusted Gulf Oysters with Red Bean Gravy

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