• 1 stick butter
• 1 small onion, chopped
• 4 green onions, chopped
• 2 ribs celery, chopped
• 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/2 cups half-and-half
• 1 tablespoons minced fresh parsley plus additional for garnish
• salt and freshly ground black pepper to taste
• 16 ounces pasta of choice, cooked al dente, drained
• 1/2 cup grated Parmesan cheese

Pasta with Shrimp or Crawfish

Shrimp

• 24 colossal (U-10) Gulf shrimp, peeled and deveined
• 1 cup Shrimp Base (recipe follows)
• 1 cup heavy cream
• 2 sticks butter
• 2 tablespoons freshly ground black pepper
• hot French bread

Shrimp Base

• 2 tablespoons olive oil
• 1 cup shrimp peelings (heads, shells)
• 1 cup oyster liquor
• 1 cup Worcestershire sauce
• 1½ tablespoons cracked black pepper
• 1½ tablespoons Creole seasoning
• 1 whole clove garlic
• 1 bay leaf
• 2 tablespoons lemon juice

Click for Video of Cooking Demonstration

Biscuits

• 3/4 cup baked, pureed, Louisiana sweet potatoes
• 2 tablespoons brown sugar
• 1/2 stick butter (4 tablespoons)
• 4 teaspoons baking powder
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Seafood Stew

• 2 tablespoons vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tablespoons minced garlic
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup diced mirliton
• 1/2 cup Abita Amber beer
• 1 tablespoons Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew with Sweet Potato Biscuits

Click for Video of Cooking Demonstration

• 16 4 to 5-inch bamboo skewers
• 16 large Gulf shrimp, peeled and deveined, tails intact
• 1 tablespoon vegetable oil
• zest and juice of 3 limes
• 2 teaspoons chopped garlic
• 1/2 teaspoon red chile flakes
• 2 teaspoons Carribbean jerk seasoning
• 1 fresh pineapple
• 2 ounces Carribbean dark rum
• 2 ounces Carribbean coconut rum
• 1/2 cup cilantro leaves, washed and finely chopped

Carribbean Grilled Shrimp "Pinchos"

Shrimp

• 4 colossal (U-10 count) Gulf shrimp, peeled and deveined
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil

Couscous

• 2 tablespoons cooked black beans
• 2 tablespoons julienned sun dried tomatoes
• 6 tablespoons cooked Israeli couscous
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped green onions
• salt and fresly ground black pepper to taste

Coulis

• 2 ounces guava paste
• 2 ounces water
• 1 teaspoon Sriracha hot sauce

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 

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• 6 large puff pastry shells, cooked according to package directions
• salt and freshly ground black pepper to taste
• 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
• 4 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked Spanish paprika
• 1 tablespoon fresh lemon juice
• 4 tablespoons sherry
• 2 tablespoons chopped fresh flat-leaf parsley
• Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration

Shrimp

• 3 cups Louisiana satsuma juice or freshly squeezed orange juice, in all
• 1 pound extra large (16-20 count) Gulf shrimp, peeled and deveined
• 2 bulbs fennel, thinly shaved
• 2 teaspoons chile flakes
• salt and freshly ground black pepper to taste

Mignonette

• 1 cup Louisiana satsuma or freshly squeezed orange juice
• 4 shallots, minced
• 1 bunch chives, minced
• 1/2 cup white balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons sugar
• 1/2 teaspoon freshly ground black pepper

Citrus-Poached Gulf Shrimp 
over Shaved Fennel Salad 

Click for Video of Cooking Demonstration

Seafood Cannelloni

• 1/4 pound medium (31-35 count) Gulf shrimp, peeled, deveined and cut into 1/2-inch pieces
• 1/4 pound jumbo lump Gulf crab meat, picked through
• 1/4 pound fresh Gulf fish fillets (grouper, redfish or drum) cut into 1/2-inch pieces, skin and bones removed
• 1 slice whole wheat bread, cut into 1/2-inch cubes
• zest of 1/4 lemon
• 2 dashes Tabasco sauce
• 1/4 pound ricotta cheese
• 1/4 pound burrata mozzarella
• 1/2 Tbs kosher salt
• 12 cooked cannelloni noodles
• 1 cup fresh bread crumbs

Leek Fonduta

• 2 Tbs olive oil
• 2 yellow onions, roughly chopped
• 1 rib celery, roughly chopped
• 1 leek, white part only, roughly chopped plus 1 leek, cleaned and cut into thin strips
• 1 clove garlic, roughly chopped
• 1 fennel stalk, roughly chopped
• 1 750 ml bottle dry vermouth
• 1 1/2 cups clear fish broth
• 1 quart heavy cream

Seafood Cannelloni with Leek Fonduta

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Shrimp

• 1/4 cup raw smoked bacon, chopped
• 2 large shallots, minced
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
• 1/4 cup warm water
• 1 tablespoon fresh thyme
• 1/4 cup sliced green onions
• 1 cup roasted shiitake mushrooms
• 1/2 stick butter, room temperature

Grits

• 2 cups water
• 2 cups whole milk
• 1 stick salted butter
• 1½ cups stone ground grits
• salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.