• 3/4 cup all-purpose white flour
• 3/4 cup yellow corn flour
• 3/4 cup yellow corn meal
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 cup granulated white sugar
• 2 tablespoons fresh jalapeño peppers, finely chopped
• 5 teaspoons salt, in all 
• 1½ cups green onions, thinly sliced, in all
• 2 eggs
• 6 tablespoons unsalted butter, melted
• 2 cups buttermilk
• 4 tablespoons unsalted butter
• 3 cups peeled, diced Louisiana shrimp (about 3 lbs whole shrimp)
• 1 teaspoon minced fresh garlic 
• 1/4 teaspoon ground cayenne pepper 

 Shrimp Cornbread

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• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.

• Three cups chicken broth
• pinch of saffron, crumbled
• olive oil
• 1½ lbs pork loin, cut into 1/2-inch cubes
• Kosher or sea salt
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, chopped
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper, or to taste
• 1½ cups Arborio rice
• 1 cup shelled edamame or baby lima beans
• 2 cups baby spinach
• 1/2 cup flat leaf parsley, chopped
• 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

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• 2 large ripe Creole tomatoes
• 2 tablespoons extra-virgin olive oil, in all
• salt, to taste
• freshly ground black pepper, to taste
• 1 pound Louisiana shrimp (21-25 count)
• 4 ounces arugula
• Preserved Lemon Vinaigrette, for serving
• (recipe follows)
• fresh soft herbs, for garnish, such as
• parsley, tarragon, or chives
•  

Preserved Lemon Vinaigrette
Makes about 1 1/4 cups dressing 

• 2 tablespoons Champagne vinegar
• 1 teaspoon minced preserved lemon
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon Louisiana honey
• 1/2 teaspoon minced shallot
• 1/8 teaspoon Dijon mustard
• 1 cup canola or vegetable oil
• Salt and freshly ground black pepper
• to taste

• 4 teaspoons cracked coriander
• 3 teaspoons minced garlic
• 3 teaspoons thyme
• 1/2 teaspoon black pepper
• Zest of 2 lemons
• 1/2 cup olive oil
• 4 pounds Louisiana brown shrimp, skewered
• Fresh Basil Pesto (recipe here)

Grilled Gulf Shrimp with Pesto

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• 1/2 carrot, finely chopped 
• 1/2 onion, finely chopped 
• 2 sprigs parsley 
• 1/2 bay leaf 
• Pinch thyme 
• 1 cup white wine 
• 24 whole raw medium shrimp, washed 
• 3/4 cup flour 
• 2 quarts chicken stock 
• 3 tablespoons cream 
• 2 tablespoons butter 
• 2 tablespoons brandy, sherry, or Madeira

Broussard's Shrimp Bisque

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• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 tablespoons Creole mustard
• 2 tablespoons chives or green onions 
• 2 tablespoons chopped fresh parsley
• 2 pounds large shrimp, cooked in seasoned water, then peeled and deveined 
• 2 cups fresh corn kernels
• Salt and freshly ground black pepper, to taste

Marinated Shrimp and Corn

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• 4 tablespoons olive oil
• 1 carrot, diced (about 1 cup)
• 1 yellow onion, diced (about 1 cup)
• 1 bell pepper, diced (about 1 cup)
• 2 stalks celery, diced 
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 2 cans tomato sauce 
• 2 15-ounce cans crushed tomato
• 1/3 cup vinegar
• 1 cup shrimp stock or water
• salt, to taste
• pepper, to taste 
• thyme, to taste
• parsley

Grits

• 4 ears corn, roasted 
• 6 cups water
• 2 cups heavy cream
• 2 tablespoons salt
• 1/4 cup butter
• 2 cups grits
• 1/2 cup Parmesan

Shrimp

• 36 Louisiana shrimp (16–20 count)
• 4 tablespoons butter
• Parmesan cheese, for garnish
• green onions, for garnish

Creole Shrimp & Grits 

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• 3 cups tomato juice
• 2 large tomatoes, peeled, seeded and chopped
• 1 medium bell pepper, chopped
• 1 cucumber, peeled, seeded and chopped
• 1 medium red onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, minced
• 1/2 cup Tony Chachere's Roasted Garlic and
• Herb Marinade
• 1 tablespoon Tony Chachere's Creole
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup chopped flat leaf parsley

• 3 tablespoons olive oil
• 1 pound andouille sausage (cut into ¼ inch pieces) – other smoked sausage or bacon can be substituted
• 1 sweet onion, diced
• 4 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon creole seasoning separated
• 1 teaspoon dry oregano
• 10 whole peeled canned roma tomatoes (approx. 28 oz can)
• 3 teaspoons worchestershire sauce
• 4 (15 oz can) white kidney/cannellini beans – other white beans can be substituted
• 3 cups low sodium chicken broth
• 4 lbsfresh head-on shrimp (16-20 count)
• 2 teaspoons fresh thyme
• 1 bunch green onions (chopped)
• 3 cups breadcrumbs (panko if possible)
• 1½ cups grated parmesan
• 3 tablespoons olive oil
• Salt/pepper

Louisiana Shrimp and Andouille Cassoulet 

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