For the Seafood Stew:

• 1 recipe Slow-Cooked Onions and Tomatoes (recipe follows)
• 2 tablespoons vegetable oil
• 5 pounds 16/20 count shrimp, preferably with heads on, peeled and deveined; reserve shells heads for seafood broth
• 2 yellow onions, cut into small dice
• 2 carrots, cut into small dice
• 5 celery ribs, cut into small dice
• 2 tablespoons tomato paste
• 1 ripe tomato, cut into medium dice
• Leaves from 1 bunch fresh flat-leaf parsley, chopped; reserve stems for seafood broth
• 1 whole snapper (2 to 3 pounds), scaled, gutted, and fillets removed; reserve head and bones for seafood broth
• 4 quarts cold water 
• 3 bay leaves
• 3 dried chiles, such as chili arbol 
• 1 recipe Roasted Garlic and Jalapeño Aioli (recipe follows)
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 5 pounds mussels, scrubbed and debearded (discard any that won’t close)
• Wood chips, soaked 
• 1 pound jumbo lump crabmeat, picked over for shells and cartilage
• 1 bunch green onions, thinly sliced 
• Toasted slices French bread 
• Hot sauce to taste

For the Slow-Cooked Onions and Tomatoes:

• 1/4 cup olive oil
• 1 pound slab bacon, cut into medium dice
• 3 yellow onions, cut into small dice 
• 2 ripe tomatoes, cut into small dice
• 1 head garlic, cloves peeled and minced
• 2 jalapeño chiles, seeded and minced

For the Roasted Garlic and Jalapeño Aioli:

• 10 garlic cloves, peeled 
• 3/4 cup vegetable oil
• I jalapeño chile, seeded and diced 
• 1 tablespoon fresh lemon juice
• 1 large egg yolk
• 1 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper

Grilled Cast Iron Seafood Stew

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• 2 pounds whole kernel corn, fresh or frozen 
• 2 carrots, peeled and sliced thin
• 2 russet potatoes, peeled and chopped 
• 1 red bell pepper, seeded and chopped 
• 3 cups lseafood or chicken stock 
• 1 (8-ounce) bottle clam juice
• 1/2 cup dry white wine or additional broth
• 1 bay leaf
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 pound small shrimp, peeled and deveined
• 1/2 cup heavy cream, room temperature 
• sliced green onions
• cooked crumbled bacon
• hot sauce

Shrimp and Corn Chowder with Bacon

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• 4 pounds medium shrimp, in the shell
• 1 cup unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, crushed through a garlic press
• 2 tablespoons black pepper, finely cracked
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 bay leaf, broken in half
• 1/2 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• dash of ground nutmeg
• 2 teaspoons minced fresh basil

Acadian Pepper Shrimp

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• 1 tablespoon canola oil 
• 4 skinless, bone-in chicken thighs (about 1½ pounds)
• coarse kosher salt and freshly ground black pepper
• 6 ounces andouille sausage, sliced
• 1 tablespoon Cajun or Creole seasoning
• 1 medium sweet onion, chopped 
• 1 celery rib, chopped 
• ½ red bell pepper, seeded and chopped
• 1 garlic clove, very finely chopped 
• 1½ cups raw long-grain rice 
• 1 (8-ounce) can tomato sauce 
• 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water
• 1 bay leaf, preferably fresh 
• 1 pound large (21/25 count) shrimp, peeled and deveined

Virginia Willis' Seafood and Chicken Jambalaya

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• 1/3 cup flour
• 1/3 cup vegetable oil
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1 rib celery, chopped
• 2 cloves garlic, minced
• 2½ cups water
• 2 teaspoons seafood stock base
• salt, freshly ground black pepper,
• and cayenne
• 1 pound Gulf shrimp, cleaned
• and deveined
• 1/2 cup sliced green onions
• hot cooked rice for serving

Karlos Knott's Cajun Shrimp Stew

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• 6 flour tortillas
• 1/4 teaspoon chili powder
• 1/2 cup butter
• Salt and black pepper to taste
• 6 cloves garlic, minced
• Granulated garlic to taste
• 1½ pounds (21- to 25-count) shrimp, peeled, deveined
• 3/4 cup sour cream 
• 3/4 cup prepared guacamole
• 1 tablespoon cumin
• 3/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• 3 cups shredded lettuce

Grilled Garlic Shrimp Fajitas

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• 2/3 cup olive oil
• 1/2 cup white balsamic vinegar 
• 1 tablespoon chopped fresh cilantro
• 2 tablespoon grated lemon rind
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon  hot sauce
• 1½ lb. peeled, large cooked shrimp 
• Romaine lettuce heart leaves

Shrimp Shooters

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• 3 pounds fresh headless Louisiana shrimp 
• 3 lemons
• salt, black pepper and crab boil
• 3 cups cane vinegar
• ¾  cup sugar
• 2 teaspoons crushed red pepper flakes
• ¼ cup fresh chopped parsley
• ¼ cup fresh chopped basil
• 4 teaspoons ground celery seed
• 2 cups olive oil
• 1 red onion, sliced 
• 3 bell peppers, large dice (red, yellow &/or green)
• 4 jalapeño peppers, sliced 
• 2 small cucumbers, sliced
• 3 garlic cloves, sliced
• 10 pickled pearl onions, in juice
• 2 tablespoons capers
• 10 allspice berries
• 4 fresh bay leaves

Scott Varnedoe's Pickled Shrimp

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• 2 tablespoons olive oil
• 1½ cups leeks, finely chopped
• 3/4 teaspoon dried oregano
• 1 pound red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)
• 3/4 cup quinoa, rinsed by swishing in a bowl and drained
• 4 cups fresh or frozen (defrosted) corn kernels
• 1/2 pound peeled and deveined, small shrimp
• 1¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, thinly sliced
• 1 to 2 tablespoons freshly squeezed lime juice
• Popcorn for garnish, plus more for passing at the table(optional)

Quinoa Corn Chowder with Shrimp

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• 4 pounds fresh Gulf shrimp, head-on
• 2 pounds (6 fillets) fresh speckled trout, cut into chunks
• 1 gallon water
• 2 tablespoons unsalted butter
• 1 cup diced yellow onions
• 1 cup diced celery
• 1 cup diced mild smoked pork sausage
• 1 tablespoon minced garlic
• 1/2 cup chopped parsley
• 1½ cups diced green onions tops, divided
• 3 tablespoons all-purpose flour
• 1/4 cup white wine
• 2 cups whole milk
• 2 cups cooked red potatoes
• 1 cup yellow corn
• Kosher salt
• Freshly ground black pepper
• Louisiana hot sauce

Shrimp & Speckled Trout Chowder

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Image courtesy of George Graham