• 8 large or 12 small mirlitons
• 1/4 lb lean sliced bacon
• 1 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 3 tablespoons celery, chopped
• 1 tablespoon garlic, minced
• 1 cup creole tomatoe, coarsely chopped
• 1/2 cup shallots, chopped
• 1 1/2 teaspoon salt
• 1/2 teaspoon black peeper
• 3/4 teaspoon thyme
• 2 whole bay leaves
• 3 tablespoons parsly, minced
• 1/8 teaspoon cayeene
• 1 lb shrimp, peeled, deveined and cut into 1/2 inch pieces
• 1/2 cup slighly dampened crumbled white bread, crust removed

Stuffed Mirlitons

• 4 or 5 gumbo crabs, cut in half
• Shells from 2+ pounds of shrimp, heads included
• 2 stalks of celery cut into 1” pieces, leafy tops included
• 1 large onion, chunked
• 2 bay leaves
• 1 Tablespoon coarse black pepper
• 1 gallon of water

 Basic Seafood Stock

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• oil for frying
• 2 dozen large Louisiana shrimp, peeled
• salt and freshly ground pepper
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 cup buttermilk wekk shaken with 2 teaspoons Creole mustard

Southern Fried Shrimp

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Roux

• 3/4 cup flour
• 3/4 cup vegetable oil

Gumbo 

• 2 medium yellow onions, diced
• 1 green pepper, diced
• 1 bunch thinly sliced green onions
• 2-3 tablespoons minced fresh garlic
• 2 large ripe tomatoes, diced
• 2 tablespoons minced fresh parsley
• 1 pound Andouille or smoked sausage, sliced into 1/4 inch rounds
• 2 pounds (after cleaning) Louisiana shrimp, divided
• 4 gumbo crabs, cleaned 
• 2 pounds fresh okra, sliced
• 2 quarts seafood stock, or as needed (recipe here)
• 1/2 pound crab meat, picked over

Seasonings

• three bay leaves
• 2 teaspoon thyme
• 4 teaspoon salt
• 2 teaspoon pepper
• 1 teaspoon cayenne
• 1 tablespoon lemon juice
• 10 whole allspice
• 8 cloves
• 1/4 teaspoon mace

Seafood Gumbo

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• Extra virgin olive oil
• 1/4 cup sweet onion, finely diced
• 1/4 cup celery, finely diced
• 1/2 Jerusalem artichoke, chopped
• Salt and pepper
• 2 large avocados
• Juice of 1/2 lemon
• 1 lb large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
• 1 English cucumber, chopped
• 1 cup grape tomatoes, cut in half lengthwise
• 1 tablespoon sweet marjoram
• 1 tablespoon parsley
• 1 tablespoon lemon balm
• 1 tablespoon chives
• Balsamic vinegar
• Lettuce leaves

Shrimp Salad with Avocado

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• 24 large Louisiana shrimp, preferably shell on
• 2 1/2 cups flour
• 2 tablespoons Creole seasoning
• 2 large eggs, beaten
• 1 cup milk
• 1 cup sliced or finely chopped almonds
• Oil for frying

Note: finely chopped pecans can be substituted for almonds for a slightly different flavor.

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 3 tablespoons canola or extra virgin olive oil
• 1 medium sweet onion, chopped
• 1 rib celery, chopped
• 1 cup fresh tomatoes, chopped
• 1 cup tomato sauce
• 1 teaspoon sugar
• 1 bell pepper chopped
• 1 bay leaf, preferably fresh 
• salt and cayenne pepper (or pepper sauce) to taste
• 2 Tablespoons fresh parsley, chopped
• 2 Tablespoons green onions, chopped

Note: Scoop of rice may be added.

Easy Shrimp Creole

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• 1 med yellow onion, chopped coarse
• 1 med red pepper, chopped coarse
• 1 bunch green onions, chopped coarse
• 3 stalks celery, chopped coarse
• 6 cloves garlic, sliced 
• 2 Tbsp Paul Prudhomme Just Plain Seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper
• 1/4 tsp cayenne
• 2 Tbsp gumbo file
• Stir together and cook 5- 10 minutes on medium heat.
• 2 qts filtered water
• 1/2 can fire-roasted tomatoes
• 1 lb frozen cut okra
• 1 lb 70/90 frozen shrimp (thawed)

 Note: This “roux-less” version of a New Orleans favorite is full of succulent shrimp and okra, seasoned Vitality-style, served with a heaping scoop of brown rice.

Caption

Video of Cooking Demonstration Available

• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons worcestershire sauce
• 1 1⁄2 tablespoons coarsely ground black pepper**
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon, use half seeded
• 1⁄4 pound (1 stick) cold, unsalted butter cut into 1⁄2-inch cubes warm
• crusty French bread, for serving

*If colossal shrimp are not available, use the largest you can find.
**To coarse-grind the peppercorns, use a blender or pepper mill. The grind is important to the taste of the finished dish.

Note: This dish is prepared only two servings at a time because increasing the number of shrimp beyond 12 would require increasing the dish’s amount of sauce. Reducing the larger amount of sauce would require more cooking time, resulting in over-cooked shrimp

Italian Barbecue Shrimp 

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• 4 cups okra 
• 1 1/4 cup oil 
• 3/4 cup flour 
• 1 cup onion 
• 3/4 cup bell pepper 
• 1/4 cup celery 
• 4 quarts water 
• salt & pepper 
• 2 lbs. Louisiana Shrimp 
• 1/2 cup green onion

Shrimp Okra Gumbo

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