• 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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• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup mild beer
• 1/2 cup clam juice
• 2 pounds peeled and deveined shrimp
• 1/4 cup minced fresh cilantro
• 3 green onions, sliced thin
• 1/4 cup hot sauce
• salt and pepper

Hot and Spicy Shrimp

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• 1 cup good-quality olive oil
• 10 cloves garlic, thinly sliced
• 1 tablespoon Remove from heatred pepper flakes
• 1 pound large cleaned shrimp
• salt
• 1 pound fettuccini
• minced parsley or basil, for garnish
• freshly grated parmesan cheese, optional

Pepper-Garlic Shrimp over Fettuccini

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• 3 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 or 2 fresh serrano chili peppers, minced
• 1 green bell pepper, seeded and diced
• 4 large ripe tomatoes, peeled and chopped
• ¼ cup minced fresh cilantro
• 2 tablespoons drained capers
• 2 tablespoons pimiento-stuffed green olives, rinsed and sliced
• 2 pickled jalapeño chili peppers, minced
• ½ teaspoon dried oregano, crumbled
• ¼ cup white wine
• salt and freshly ground pepper
• 1 tablespoon butter
• 24 jumbo fresh shrimp, peeled and deveined

Shrimp Veracruz

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 Meat Loaf with Red Pepper Sauce

• 1 Pound ground lean beef (top or bottom round or sirloin)
• ½ Pound ground veal
• ½ Pound ground pork
• 2 tablespoons extra-virgin olive oil or vegetable oil
• 1 yellow onion, chopped
• 1 celery stalk, chopped
• ½ red bell pepper (capsicum), seeded and chopped 
• 1 teaspoon minced fresh oregano
• 3 or 4 slices French or Italian bread, preferably day old
• ⅓ cup milk
• 1 egg, lightly beaten
• 2 teaspoons salt
• Freshly ground pepper
• ¼ cup dry red wine, or as needed

Roasted Red Pepper Sauce

• 1½ pounds red bell peppers
• 2 tablespoons extra virgin olive oil
• 1 small white onion, finely diced
• ½ cup chicken stock or water
• ¼ teaspoon salt
• pinch red pepper flakes
• 1 teaspoon minced fresh marjoram

Meatloaf with Red Pepper Sauce

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• 12 jumbo Gulf shrimp, peeled, de-veined, butterflied, tails-on
• 1 tablespoon butter
• ½ medium onion, finely chopped
• ½ medium green pepper, finely chopped
• ½ cup finely chopped celery
• ½ tablespoon minced garlic
• ¼ cup finely chopped fresh parsley leaves
• 1 pound fresh Gulf crabmeat, shell and cartilage removed
• 1 cup seasoned breadcrumbs
• ⅓ cup sour cream
• 2 tablespoons Tabasco
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh lemon juice
• cayenne to taste
• 4 eggs, lightly beaten
• 1 tablespoon Creole seasoning
• 1 cup milk
• 3 cups flour seasoned with cayenne and Creole seasoning
• oil for frying
• lemon wedges, tartar sauce and French fries for serving

Classic Shreveport Creole Stuffed Shrimp

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• 16 (12–15 count) head-on shrimp, body peeled
• 4 tablespoons Worcestershire sauce
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons finely ground black pepper
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons minced garlic
• 2 teaspoons Creole seasoning
• 1 cup amber beer
• 1 whole lemon
• ½ pound unsalted butter
• 4 sprigs rosemary, for garnish

Pot O' Gold BBQ Shrimp

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• 5 slices white loaf bread, crusts removed 
• Milk
• 1 pound fresh shrimp, shelled, deveined, and finely ground
• 2 medium potatoes (about ½ pound), boiled and mashed
• ½ teaspoon powdered dried fennel 
• Salt and freshly ground black pepper to taste 
• Peanut oil for deep frying

Sassy Shrimp Puffs

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• 3 tablespoons Spanish olive oil
• 1 pound head-on jumbo shrimp, deheaded, peeled, and deveined, or 1/2 pound jumbo shrimp without heads, peeled and deveined
• 2½ teaspoons sweet pimenton (smoked Spanish paprika)
• 2 teaspoons salt
• 4 ounces firm Spanish chorizo, sliced into 1/4-inch half-moons
• 1 cup small-diced onion
• 1 cup small-diced red bell pepper
• 1 cup small-diced green bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons saffron threads, crumbled between your fingers
• 2 cups short-grain rice, such as Valenciano or California Pearl
• 5 cups Shrimp Stock, clam juice, or fish stock
• 1 pound manila clams, well scrubbed and purged 
• 1/2 cup fresh or frozen green peas
• 1 pound mussels, well scrubbed and debearded 3 tablespoons chopped fresh parsley

Emeril's Paella

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