• 1 cup vegetable oil
• 1 cup white all-purpose flour
• 8 cups water
• 1 large onion, diced medium
• 2 bunches green onions, chopped
• 3 stalks celery, chopped
• Two 1½-ounce bags dried shrimp, reconstituted in hot water
• 3 dried bay leaves
• 2 generous tablespoons dried parsley
• 2 tablespoons Creole seasoning-spice mix
• 1 tablespoon each salt and black pepper
• 2 tablespoons Kitchen Bouquet
• 15 chicken wings, each cut into three pieces at joints
• 1 pound chicken gizzards (optional)
• 2 ½ pounds Louisiana smoked sausage, sliced
• ½ pound Louisiana andouille sausage, sliced
• 2 pounds gumbo crabs, rinsed, cleaned, broken apart
• 3 tablespoons file powder, in all
• 2½ cups 60-70 count cleaned, headless shrimp

Optional accompaniments:

• Fluffy cooked white rice
• File powder
• Louisiana hot sauce

 Celestine Dunbar's Kitchen Sink Gumbo

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• 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
• 1/2 bunch green onions, minced
• 1/2 cup minced celery
• 1/2 cup red pepper, cut into strips
• 1/2 cup lettuce, cut into strips
• 4 hard-boiled eggs, finely chopped
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon fresh lemon juice
• freshly ground black pepper, to taste
• 8 large iceberg or Boston lettuce leaves

• 2 sticks unsalted butter
• 1 medium onion, minced
• 3 ounces Tasso, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups seafood stock
• 1 cup heavy cream
• Creole seasoning to taste
• 3 pounds 16-20 count Louisiana shrimp, peeled and deveined

Note: On a diet? Look elsewhere? Ready to indulge? Here you go. This is obscenely good, just mind-bogglingly so. It is also really, really easy and fast.
Serve it over stuffed fish, vegetables, omelets, pasta or add 1 additional cup seafood stock and 1 additional cup heavy cream, call it a soup, and eat it with bread and a spoon.
Life is good.

Louisiana Shrimp and Tasso with Creamsauce

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• 3/4 cup chopped celery
• 3/4 cup chopped scallions (white and green parts)
• 1/2 cup chopped parsley
• 1 cup chopped yellow onion
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1/2 cup Creole mustard or any coarse, grainy brown mustard
• 2 tablespoons prepared horseradish or to taste
• 1/4 cup red wine vinegar
• 2 tablespoons paprika
• 1 teaspoon Worcestershire sauce
• 1/2 cup salad oil
• 48 jumbo shrimp, peeled, boiled and chilled 
• 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Galatoire's Shrimp Remoulade 

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• 2 cups Ruby Port (500 ml)
• 1/2 cup superfine granulated sugar
• 1½ teaspoons whole black peppercorns
• 2 fresh Rosemary Sprigs

For the Stilton Butter

• 1 lb. unsalted sweet cream butter
• 1 cup Stilton Blue cheese, crumbled
• 1/2 cup crisp bacon, chopped fine
• 1 sprig Rosemary, chopped fine

For the Shrimp

• 4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
• 16 Wild Caught (10/15 Count) Louisiana Shrimp
• 1 tablespoon extra-virgin olive oil
• 6 oz Stilton Butter 
• 1 recipe Port Reduction

Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton

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Spice Blend

• 2 tablespoons sea salt
• 1-1/2 tablespoons  Spanish pakrika
• 1 teaspoons  cayenne Pepper
• 2 teaspoons  Coarse Ground Black Pepper
• 1/2 teaspoon Ground White Pepper
• 1/2 teaspoon  Powdered Ginger
• 1/2 teaspoon Dry Mustard
• 1 teaspoon  Celery Seed
• 3 teaspoons  Ground Cardamom

For the shrimp

• 4 lbs large Louisiana shrimp, heads and shells intact
• 3 cups melted butter (6 sticks)
• 1 head of garlic peeled and bruised
• 3 lemons
• 1 recipe BBQ  Spice Blend

Louisiana-Style Barbecue Shrimp 

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For the Meuniere Sauce

• 1 cup white wine
• ¾ cup veal demi glace
• 4 tablespoons chopped shallots
• 1 tablespoon heavy whipping cream
• 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
• 1 pound unsalted butter (4 sticks) cut into 8 cubes
• ½ cup lemon juice

For the Crab Reduction

• 2 tablespoons unsalted butter
• 2 shallots, very finely sliced
• 1 carrot, peeled, finely chopped
• 1 pound gumbo crabs
• 4 ounces Jazzmen rice flour
• 2 tablespoons Cognac
• 1/2 cup white wine
• 1 1/2 cups fish stock
• 1 bay leaf
• 1 sprig thyme
• 2 teaspoon tomato paste
• pinch paprika
• pinch cayenne pepper
• ½ cups heavy cream
• salt and freshly ground black pepper, to taste

For the Squash Sauté

• 2 small to medium local zucchini
• 2 small to medium  yellow squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste

To Finish the Dish

• Jazzmen rice flour, for dredging
• kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 8 ounces chopped chives, in all
• 8 ounces chopped parsley, in all
• 8 ounces chopped garlic, in all
• 8 ounces clarified butter, in all
• 4 4-ounce portions puppy drum
• 8 10/15 count Louisiana shrimp, peeled and butterflied
• 6 ounces  Meunière Sauce (recipe follows)
• 6 ounces Crab Reduction (recipe follows)
• 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
• Squash Saute (recipe follows)
• micro greens for garnish (optional)
• edible flowers for garnish (optional)

• 6 tablespoons salted butter
• ¼ cup flour
• 1 cup onion, chopped
• ½ cup green pepper, chopped
• ½ cup celery, chopped
• 1 tablespoon garlic, minced
• 1½ cup shrimp medium size, peeled and deveined
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ceyenne
• 1 teaspoon fresh lemon juice
• ⅓ cup scallions, thinly sliced
• 1 tablespoon parsley, minced
• boiled rice

Shrimp Etouffée

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• 1/2 cup (1 stick) salt butter
• 10 cooked artichoke hearts
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons lemon juice
• 1 tablespoon green pepper, finely chopped
• 1 lb large shrimp, fresh, peeled, deveined
• 1/8 teaspoon paprika

Shrimp and Artichoke Hearts

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• 1 lb medium shrimp (about 36), shelled, deveined, shells reserved
• 2 teaspoons Tabasco pepper sauce
• 1 tablespoon ketchup
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• pinch white pepper
• 4 tablespoons olive oil
• 1 green pepper, cut into 1/2 inch cubes
• 1 red pepper, cut into 1/2 inch cubes
• 4 garlic cloves, minced
• 1 onion, diced (need 1/2 cup)
• 1 tablespoon white wine

Hot Kick Shrimp

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