• 2 large cloves garlic, finely chopped
• 3 tablesoons chopped fres parsley
• 6 tablespoons olive oil
• 1/2 pound cleaned shrimp, cut into bite-sized pieces
• salt and pepper to taste
• 6 cups chicken or fish stock
• 1 yellow onion, finely chopped
• 2 cups medium-grain rice 
• 1/2 cup dry white wine
• 2 tomatoes, peeled, seeded, and choppet
• (about 1 cup)
• 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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• 1½ pounds octopus
• 1 quart water
• 1 cup Anson Mills Piccolo farro
• 2 tablespoons unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves fresh garlic, minced
• 1¼ tablespoon red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup peeled and diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine that you would want to drink
• 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
• 1 quart chicken stock
• 3 tablespoon salt
• 1/4 teaspoon freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil
• 1/4 cup parsley
• 1 lemon
• 1/2 thinly sliced baguette
• 1 tablespoon olive oil

Seafood Stew With Farro

Click image to enlarge. Image courtesy of All-Clad

• 1 tablespoon pure olive oil
• 2 tablespoons unbleached all-purpose flour
• 1 sweet onion, chopped
• 1 stalk celery, diced
• 1 small green bell pepper, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
• 1 lb large shrimp (21/25 count), shelled and deveined
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Coarse kosher salt and freshly ground black pepper
• Cooked long grain white or jasmine brown rice, for accompaniment
• 2 green onions, trimmed and chopped

Smoky Seafood Étoufée

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• Five-Pepper Jelly (recipe follows) 
• 1 (2-ounce) slab tasso* 
• ½ cup all-purpose flour
• ¾ teaspoon Creole seasoning
• 12 whole pickled okras
• 24 jumbo shrimp
• ½ cup vegetable oil
• Crystal Hot Sauce Beurre Blanc (recipe follows)

Five-Pepper Jelly

• 1½ cups light corn syrup
• 1¼ cups white wine vinegar
• ½   teaspoon Kosher salt
• ½  teaspoon red pepper flakes
• ¼  teaspoon black pepper
• 3 large bell peppers (1 each: red, yellow & green)
• 4 jalapeño peppers

Crystal Hot Sauce Beurre Blanc

• 1 small shallot, minced
• 6 cloves garlic, minced
• ⅓  cup Crystal Hot Sauce
• ¼ cup heavy cream
• 6 tablespoons cold butter, chopped
• salt and pepper 

Shrimp & Tasso Henican

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• 15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) 
• 12 ounces cream cheese, softened, divided
• ½ cup chicken broth, divided
• 2 cups spinach, coarsely chopped
• 2 cups Louisiana lump crabmeat
• 2 cups cooked shrimp, chopped
• 1½ teaspoons dried basil
• 1 jar (25-26 ounces) good marinara sauce
• 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
• ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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• 6 center-cut bacon slices, chopped 
• 1 cup chopped onion 
• 1/2 cup chopped celery 
• 1 teaspoon chopped fresh thyme 
• 1 garlic clove, minced 
• 4 cups fresh or frozen corn kernels, thawed
• 2 cups chicken broth
• 3/4 pound peeled and deveined medium shrimp
• 1/3 cup half & half 
• salt and pepper salt

Shrimp, Corn and Bacon Chowder

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• 1½ cups mayonnaise 
• 3 chiles chipotles en adobo, finely chopped, with 1 teaspoon adobo sauce
• 1 clove garlic, minced
• 1tablespoon fresh lime juice
• 1 tablespoon minced lime zest
• 12 medium-thick slices lean bacon, cut in half crosswise
• 24 large shrimp, peeled, deveined, and butterflied, with tails attached
• freshly ground pepper to taste
• 1½ cups shredded Manchego, Monterey Jack, or other good melting cheese 
• about 4 tablespoons olive oil

Cheese-Stuffed Shrimp Wrapped in Bacon

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• 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
• 1/4 lb butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/4 cup diced garlic
• 1/2 lb diced ham
• salt and pepper to taste
• pepper sauce to taste
• 1 cup chicken stock
• 1 cup shrimp, peeled and devained
• 1/4 cup chopped parsley
• 1½ cup italian bread crumbs
• 6 pats of butter

Shrimp and Ham Stuffed Mirliton

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• 3⁄4 cup canola oil
• 3⁄4 cup flour
• 2 large onions, chopped 
• 6 blue crabs, quartered 
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 3 quarts Shrimp or Shellfish Stock (Store bought is fine substitute) 
• 2 cups sliced okra
• 1 tablespoon fresh or dried thyme
• 2 bay leaves
• 1 pound smoked sausage, sliced 1⁄2 inch thick
• 4 green onions, chopped
• 2 tablespoons from My Creole Spice Jar (recipe follows)
• Salt and pepper
• Tabasco
• 1 pound medium wild American shrimp, peeled and deveined
• 1 pint shucked oysters and their liquor
• 1 cup crabmeat 
• 6 cups white rice

My Creole Spice Mix:

• 2 tablespoons celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• ½ teaspoon ground allspice
• 1 tablespoon sweet paprika
• 1 tablespoon coarse sea salt
• 1 tablespoon black pepper

Mama's Seafood Gumbo

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FOR THE BRINE:

• 3 cups water
• ½ cup kosher salt
• ½ cup packed brown sugar
• 3 bay leaves
• 2 tablespoons white peppercorns
• 8 giant shrimp, 3 to 4 ounces each

FOR CRAB CAKE STUFFING: 

• 1½ medium carrots, peeled and cut into ¼ inch dice 
• 1½ ribs celery, cut into ¼ inch dice 
• 1 medium onion, cut into ¼ inch dice 
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter 
• ¼ cup mayonnaise
• Zest of 4 lemons 
• 1 tablespoon chopped fresh thyme 
• ¼ cup freshly chopped fresh parsley 
• 2 teaspoons Old Bay Seasoning
• 1 cup panko or bread crumbs 
• 2 cups lump crabmeat 
• Kosher salt and freshly cracked black pepper, to taste

Colossal BBQ Shrimp with Crab Cake Stuffing

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