Ingredients:
2 lbs Louisiana shrimp, peeled and deveined
3 tablespoons olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons black pepper
1 teaspoon cayenne pepper (optional)
3/4 cup buffalo sauce or hot sauce
1 stick butter, melted
salt, to taste

Method:
Preheat broiler.
In a large mixing bowl, combine the shrimp, olive oil, garlic powder, onion powder, black pepper and cayenne pepper, if using. Toss to coat thoroughly.

Spread half the shrimp on a rimmed cookie sheet and broil on the second rack for 4 minutes. Turn the shrimp over and broil until cooked through; be careful not to overcook. Remove to a bowl.

Wipe off the cookie sheet, add the remaining shrimp, and broil as directed above; add to bowl.

Combine the buffalo or hot sauce and butter. Pour about 1/2 cup over the shrimp and toss; add more sauce if necessary to coat thoroughly. Serve with sliced celery sticks and blue cheese dip, or use the shrimp to stuff a po’boy. Serve any remaining sauce on the side.

Ingredients:
4 pounds medium Louisiana shrimp, in the shell
1 cup unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
4 cloves garlic, crushed through a garlic press
2 tablespoons black pepper, finely cracked
2 teaspoons dried basil
1 teaspoon dried oregano
1 bay leaf, broken in half
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
dash of ground nutmeg
2 teaspoons minced fresh basil

Method:
Rinse the shrimp and pat dry with paper towels.

In a large, deep nonreactive skillet, over medium heat, melt the butter. Stir in the lemon juice, Worcestershire sauce, garlic, cracked pepper, basil, oregano, bay leaf, salt, cayenne and nutmeg. Cook, stirring often, until the butter turns almost chestnut brown, 10-15 minutes.

Increase the heat to high, add the shrimp and sauté until the shrimp turn pink and the interiors are opaque throughout, 8-10 minutes. Remove from the heat. Remove and discard the bay leaf and stir in the fresh basil until well blended.

Working quickly and using tongs, arrange the hot shrimp in a spiral pattern on a large round serving platter, leaving space in the center for a small ramekin. Drizzle some of the butter sauce over the shrimp and pour the remaining sauce in the ramekin. Serve hot.

Serves 4

Recipe courtesy of

Ingredients:
4 tablespoons butter, in all
1 pound Louisiana shrimp
5 cups chicken broth
2 tablespoons extra-virgin olive oil
1/4 cup finely minced onion
2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
1/2 pound lump Louisiana crabmeat
salt to taste

Method:
Melt 1 tablespoon butter in a small saucepan; add green onion bottoms and sauté until softened. Add shrimp and green onion tops (reserve a few for garnish) and sauté until shrimp are pink and just cooked through; set aside.

Place chicken broth in a saucepan over medium heat; bring to a low simmer, reduce heat, and keep hot.

Place 1 tablespoon butter and olive oil in a wide heavy pan; place over medium heat. Add minced onion and cook, stirring, until onions are translucent, about 10 minutes; do not brown. Add Arborio rice and cook, stirring constantly, for 3 to 4 minutes; rice will begin to become translucent. Quickly add 1/2 cup hot broth, stirring constantly until liquid is completely evaporated. Repeat process, 1/2 cup broth at a time, for about 20 minutes or until all liquid is incorporated and rice is just cooked through; it will be firm, but not crunchy in the center. (If you need more liquid, use very hot water.)

Stir in the reserved shrimp mixture, remaining 2 tablespoons butter, cheese, and crabmeat; remove from heat when cheese melts. Taste and add salt if desired. Serve hot, garnish with green onions if desired.

Serves 6

Ingredients:

Ingredients:

2 tablespoons unsalted butter
1/4 cup diced yellow onion
1/2 red bell pepper, seeded and diced
2 jalapeños, seeded and diced
2 cloves garlic, minced
1 cup lager
1 cup water
8 ounces cream cheese, at room temperature
1 pound white American cheese, shredded
1 pound Louisiana lump crabmeat
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice, plus 1 teaspoon grated lime zest
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
Tortilla chips, for serving

Method:

In a medium saucepan, melt the butter over medium-low heat. Add the onion, bell pepper, and jalapeños and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 30 seconds longer. Add the lager, water, cream cheese, and American cheese. Turn down the heat to low and cook, stirring, until the cheese has melted. Reserve 1/4 cup of crabmeat for garnish and stir in the remaining crab with the cilantro, lime juice, salt, and cayenne. Cook until the crabmeat is warm, a couple of minutes.

Taste and adjust the seasonings, if you like. Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Sprinkle with the lime zest, spoon guacamole onto the center of the queso, and top with the reserved crab. Serve warm with tortilla chips.

Ingredients:

Shrimp Boil:
2 quarts water
1 tablespoon peppercorns
1 tablespoon celery seeds
6 bay leaves, shredded
1/2 cup kosher salt
3 tablespoons ground cayenne pepper

Method:

Ingredients:

oil for frying
1 c. all-purpose or corn flour
1 tbsp. salt
1 tbsp. black pepper
1 tsp. dried oregano
1 tsp. cumin, toasted if time permits
cayenne pepper to taste
1 lb. firm white Louisiana fish fillets, cut into strips 1 c. dark beer
corn or flour tortillas, warmed

Method:

Pour oil to a depth of two inches in a deep, heavy skillet or Dutch oven, and set it over medium-high heat to 350°F.
Preheat oven to 200°F. Line a large baking sheet with paper towels and top towels with wire cooling racks; place in the oven. Whisk together flour, salt, pepper, oregano, cumin and cayenne pepper; taste, and adjust. Slowly whisk beer into flour mixture, stirring until no lumps remain, and set it aside for 10 minutes.

Working in batches, dip fish strips into batter, allowing excess to drop back into bowl, and slip into hot oil. Fry, turning occasionally, until golden and crispy, about three minutes total. Drain on prepared baking sheet, keeping fish warm while frying remaining fish. Serve hot, allowing guests to assemble as desired.

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

1 cup mayonnaise
1 tablespoon minced green onion, white and light green parts only
1 tablespoon finely chopped dill pickles
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh dill
1 teaspoon chopped capers
vegetable oil, for frying

Method:

Combine mayonnaise, green onion, pickles, mint, dill, and capers; cover and refrigerate until ready to serve. Pour oil to a depth of 3 inches in a large, heavy pot over medium heat; heat to 375°F. Combine 1/4 cup flour and 1/2 cup cornstarch in a large shallow dish. Whisk remaining flour, cornstarch, baking powder, and salt in a large bowl. Stir in club soda until mixture is the consistency of pancake batter.

1-1/4 cups all purpose flour, divided 1/2 cup cornstarch, divided
1 teaspoon baking powder
1 teaspoon seasoned slat

1-1/2 to 2 cups club soda
4 (6-ounce) fresh flounder fillets 4 sandwich buns
lettuce leaves, for garnish

Dredge fish fillets in flour/cornstarch mixture, tapping
off excess. Working in batches of 2, dip fillets in batter, then carefully lower into oil. Fry 2 to 4 minutes per side, until golden. Transfer to a wire rack set over paper towels to drain; repeat with remaining fillets.

To serve, spread buns generously with tartar sauce, layer with lettuce, and top with fish fillets. Serve hot. 

Recipe courtesy of Chef Emeril Lagasse, Emeril's Homebase, New Orleans, LA and Louisiana Kitchen & Culture

Ingredients:

Burger Mix:
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup very finely diced onion
2 tablespoons very finely diced red bell pepper
2 tablespoons very finely diced yellow bell pepper
3/4 teaspoon salt, in all
1/4 teaspoon cayenne pepper, in all
1 1/2 teaspoons Emeril’s Original Essence, in all
2 lbs Louisiana crawfish tails, peeled in all
2 tablespoons chopped green onion tops
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic

Method:

In a sauté pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add the crawfish tails and continue to sauté for 2 minutes. Add the green onions, garlic and parsley. Sauté for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the 1 egg, 1/2 of the bread crumbs and cheese and mix well. Set aside.

Season the flour, egg wash and remaining 1 cup bread crumbs with Essence. Form the crawfish mixture into 4 individual cakes, about 1-inch thick. First, dredge the cakes in