Seafood Gumbo

• vegetable oil
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 3/4 lb smoked sausage, sliced, Andoulle preferred
• 1/2 green bell pepper, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1 celery rib, finely chopped
• 3 tablespoons long grain rice
• 2 cups chicken stock
• 3/4 lb cooked ham steak, cut into 1/4x2-inch strips
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 tespoon cayenne pepper
• 3/4 lb medium shrimp, shelled and deveined
• 1/2 lb okra, trimmed and sliced

Biscuit Topping

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup cold unsalted butter plus 1 tablespoon melted butter
• 3/4 cup butter milk

New Iberia Biscuit Topped Seafood Gumbo Pie

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Broth

• 1 lb medium-sized shrimp, peeled, deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian parsley, flat leafed
• kosher salt
• 5 cups of water
• 4 tablespoons olive oil

Risotto

• 1 clove garlic, chopped
• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded and diced
• 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

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• 1 large onion, chopped
• 1 lb red potatoes, cut into 1/2-inch pieces
• 14 oz can cream style corn
• 2 cups chicken broth
• 1 cup half-and-half
• 1 pound medium shrimp, peeled and deveined
• 2 tabelspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped

Louisiana Shrimp and Corn Chowder

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• Flour tortillas

Suggested Fillings

• Various shredded or crumbled cheeses
• Refried beans
• Grilled flank steak (find a recipe here)
• Shredded roast chicken
• Boiled or grilled shrimp
• Pulled pork (find a method here; eliminate BBQ sauce)
• Minced green onions
• Minced cilantro
• Minced garlic
• Sauteed mushrooms
• Grilled onions
• Minced chilis

Quesadilla Bar

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• 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground black pepper
• 3 tablespoons Creole seasoning
• 1 tablespoon powdered garlic
• 1/3 cup olive oil
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Tabasco sauce
• 1 tablespoon Worcestershisre sauce
• 3/4 cup unsalted butter, cold, cut into small cubes
• 1/3 cup fresh chives, chopped
• Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

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• 2 quarts of water
• 2 tablespoons powdered chicken base or shrimp base if you can find it
• 1 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 2 cups potatoes, diced 1/2-inch
• 1 lb shrimp, peeled and deveined
• 1/2 cup cornstarch
• pepper to taste

Shrimp And Potato Soup

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• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

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• 1 lb linguine or spaghetti
• 1 lb large shrimp (26 to 30 count), peeled and deveined
• 6 tablespoons extra virgin olive oil
• 1/4 cup brandy or cognac
• 12 garlic cloves, minced
• 1 (28 ounce) can, diced tomatoes, drained
• 1 cup dry white wine
• 1/4 cup fresh Italian (flat leaf) parsley, minced
• salt
• 1 teaspoon red pepper flakes (more to taste)
• 1/2 teaspoon sugar

Shrimp Fra Deavolo With Linguine

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• 1 lb okra, sliced lengthwise
• 1 cup butter, divided
• 3 large garlic cloves, chopped
• 1 teaspoon ground hot red pepper
• 1-2 tablespoons fresh basil, marjoram, oregano and/or rosemary, chopped
• 2 lbs large shrimp, peeled and deveined
• salt and freshly ground black pepper
• 3 cups cooked rice

Shrimp And Okra In A Butter Sauce

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• 3 lbs shrimp (21 - 25 count), peeled and deveined
• 2 tablespoons vegetable or canola oil
• 1 large red bell pepper, sliced into very thin 1½ -inch long strips
• 4 green onions, thinly slices (white and green parts kept separate)
• 1/2 cup fresh cilantro, chopped
• 4 large garlic cloves, minced
• 1/2 teaspoon red pepper flakes, crushed
• 1 can (14.5 ounces) petite diced tomatoes, drained
• 1 can (14 ounces) light coconut milk
• 2 tablespoons fresh lime juice
• salt

Spicy Coconut Shrimp Stew

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