Main Course

Course: 
  • 10 gallons water
  • 3 dozen live Louisiana crabs
  • 1 8-ounce bottle Zatarain’s liquid crab boil
  • 1 cup iodized salt
  • 3 pounds Zatarain’s Pro Boil
  • 1 cup cayenne pepper
  • 2 cups lemon juice
  • 6 lemons, halved
  • 6 oranges, halved
  • 4 large yellow onions, halved
  • 2 pounds small red bliss potatoes
  • 3 heads garlic, tops cut off to expose toes
  • 1 pound fresh button mushrooms
  • 2 pounds smoked sausage, cut into 1-inch pieces
  • 6 ears fresh or frozen corn, snapped in half
  • 10 pounds  Louisiana shrimp
  • 1 5-pound bag of ice

Louisiana Seafood Boil

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Course: 
  • 1¼ lb (625 g) boneless, skinless chicken breasts 
  • 2 teaspoons canola oil 
  • 2 teaspoons ground cumin 
  • 2 teaspoons chili powder 
  • 1/2 teaspoon kosher salt 
  • 6 oz (185 g) corn tortilla chips 
  • black beans, as desired
  • 6 oz (185 g) Monterey Jack cheese, shredded
  • 2 ripe tomatoes, diced 
  • 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
  • pickled jalapeños, to taste
  • 1/2 cup sour cream

Chicken Taco Nachos

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Course: 
  • ½ small red onion, thinly sliced
  • ¾ teaspoon balsamic vinegar 
  • Olive oil 
  • Kosher salt and freshly ground pepper 
  • shredded fresh basil, for garnish
  • FOR THE MINI MEATBALLS: 
  • ¼ lb (125 g) each ground pork and beef 1 clove garlic, minced 
  • 2 tablespoons grated Parmesan cheese 
  • your favorite pizza dough
  • 1 cup (8 fl oz/250 ml) your favorite tomato sauce (thick)
  • 1¼ cups (5 oz/155 g) shredded low-moisture mozzarella cheese 
  • ¼ cup (1 oz/30 g) grated Parmesan cheese

Mini Meatball and Red Onion Pizza

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Course: 
  • Kosher salt and freshly ground pepper 
  • 1 bunch broccolini, about½ lb (250 g), tough ends removed 
  • 12 oz (375 g) orzo 
  • 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon olive oil 
  • 2 cloves garlic, minced 
  • 1 lb (500 g) medium shrimp, peeled and deveined 
  • ½ cup (2 ozJ60 g) freshly grated 
  • Parmesan cheese 
  • 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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Basic Seasoned Beans:

  • 1 pound dried beans, soaked overnight
  • 1½ to 2 cups total, chopped onions, celery, and bell peppers
  • minced garlic to taste
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • cayenne pepper to taste

 

Huevos Rancheros

  • 2 corn tortillas
  • ½ cup your favorite salsa
  • ½ cup cooked black beans
  • 1 teaspoon ground cumin
  • 2 eggs
  • chopped cilantro, crumbled Mexican cheese, for garnish
  • salt and pepper to taste

Huevos Rancheros

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Course: 
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/2 cup butter
  • 2 10-ounce cans tomatoes with chilies
  • 2 10-ounce cans tomato sauce
  • 1 cup chopped celery
  • salt, black pepper, and cayenne pepper, to taste
  • 1 pound peeled shrimp, ground
  • 1 pound peeled crawfish tails, ground
  • 1 onion, grated
  • 1 bell pepper, minced
  • salt and cayenne pepper to taste

Paste Recipe Title Here

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  • 4 eggs
  • 1 cup beer
  • 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
  • 1¼ cups all purpose flour
  • 2 tablespoons baking powder
  • 48 large raw shrimp, peeled and deveined
  • 1½ to 2 cups shredded coconut, fresh or bagged
  • vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

  • 2 cups orange marmalade
  • 1/4 cup Creole or Dijon mustard
  • 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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