• 1 tablespoon pure olive oil 
• 2 tablespoons unbleached all-purpose flour 
• 1 sweet onion, chopped 
• 1 stalk celery, diced 
• 1 small green bell pepper, diced 
• 3 cloves garlic, finely chopped 
• 1 tablespoon tomato paste 
• ¾ cup homemade chicken stock or reduced-fat, low-sodium chicken broth 
• 1 pound large shrimp (21/25 count), shelled and deveined 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1/2 teaspoon smoked paprika 
• ¼ teaspoon cayenne pepper or to taste
• Coarse kosher salt and freshly ground black pepper 
• Cooked long grain white or jasmine brown rice, for accompaniment 
• 2 green onions, trimmed and chopped 

Smoky Seafood Etouffee

Click image to enlarge

Stock & Beans:

• 8 ounces dried kidney beans, red or white
• 3 teaspoons salt plus more to taste
• 1 smoked pork shank
• 1 large onion, quartered
• 2 celery ribs, coarsely chopped
• 1 medium carrot,  coarsely chopped
• 4 cloves garlic, smashed
• 1 tablespoon peppercorns
• 2 bay leaves
• 1 sprig rosemary
• several parsley sprigs
• salt to taste
•  
• Base:

• 4 ounces pancetta, ¼ inch dice
• olive oil as needed
• 1 cup minced onion
• ¾ cup diced carrot
• 2 celery stalks, diced
• salt to taste
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 1 14½-ounce can diced tomatoes in juice
• Parmesan rind, if desired
• 1 tablespoon minced rosemary
• black pepper to taste

To finish:

• 3 cups, cut into pieces similar in size to the cooked beans, any mixture of your favorite vegetables: zucchini, yellow squash, green beans, broccoli, cauliflower, etc.
• 1 cup small pasta such as ditalini or elbow macaroni
• ½ cup chopped parsley
• red wine vinegar to taste
• grated Parmesan, for serving

Weekend Minestrone

Click image to enlarge

• 1 pound smoked sausage, sliced crosswise
• ½ cup vegetable oil, or as needed
• ½ cup flour
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 pounds peeled and deveined shrimp
• 1 to 2 cups water
• salt, black pepper, and cayenne pepper to taste
• ¼ cup chopped parsley
• ¼ cup sliced green onion tops
• hot cooked rice for serving

Old Fashioned Shrimp Stew

Click image to enlarge

• 2 pounds russet potatoes, peeled and cut into rough 1-inch chunks
• 2 quarts peanut, vegetable, or canola oil
• 2 teaspoons kosher salt
• Flavor additions such as Creole seasoning, Italian seasoning, granulated onion and/or garlic, etc. if desired
• 1 tablespoon cornstarch or potato starch
• ½ teaspoon granulated sugar
• freshly ground black pepper to taste
  
  
  
  Toppings of Choice: Sour cream, bacon, cheddar, and green onions pictured here; try crawfish in cream sauce; crawfish étouffée; any kind of queso; your favorite chile; etc.

Loaded Tater Tots

Click image to enlarge

• 1 medium onion, finely chopped or grated
• 1/2 bell pepper, finely chopped
• 4 tablespoons butter
• 5 tablespoons flour
• 1 cup cold milk or chicken stock
• salt and pepper to taste
• 1 tablespoons Lea & Perrins
• juice of 1/2 lemon
• 2 cups chopped or ground cooked chicken
• cooking oil for frying
• 1 egg beaten with 2 tablespoons cold water
• bread or cracker crumbs
• lemon wedges for serving

Chicken Croquettes

Click image to enlarge

• 8 cups Fritos® original corn chips 
• 8 cups warm West Texas Chili (link here) or your favorite chili
• 2 cups (8 oz.) shredded sharp Cheddar 
• 1/2 cup diced white onion 
• Toppings: sour cream, sliced fresh jalapeño peppers

Frito Pie

Click image to enlarge

For the Soup Base 

• 2 quarts water 
• One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid 
• 1½ cups dry white wine 
• 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups)
• 2 medium carrots, trimmed and sliced thick 
• 1 large onion, cut into thick slices 
• 10 sprigs fresh thyme 
• Zest of ½ lemon, removed in wide strips with a vegetable peeler
• ½ teaspoon loosely packed saffron threads 
• ¼ cup extra-virgin olive oil 
• Salt 

To Prepare the Soup 

• ¼ cup extra-virgin olive oil 
• 8 cloves garlic, peeled 
• 2 small leeks, white parts only, trimmed, cleaned, and sliced ¼ inch thick (about 2 cups)
• 1 large onion, sliced thin 
• 4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½ inch rings
• 18 medium sea scallops (about ½ pound)
• 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces 
• 2 cups cooked cannellini beans (optional)
• 24 mussels, preferably cultivated, cleaned 
• 12 large shrimp, peeled and deveined (about ½ pound)
• ¼ cup fresh Italian parsley 
• Salt and freshly ground black pepper 
• Garlic bread, for serving

Savory Seafood Stew

Click image to enlarge

Seasoning Mix

• 1½ teaspoons garlic powder
• 1½ teaspoons dried oregano leaves 1 teaspoon dried basil leaves
• 1teaspoon cayenne
• 1teaspoon ground coriander
• 1 teaspoon ground fennel seeds
• 1 teaspoon onion powder
• 1 teaspoon ground dried arbol chile peppers (hot)
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves
• ¾ teaspoon black pepper
• ½ teaspoon white pepper

Shrimp

• 4 tablespoons unsalted butter
• 1 cup chopped green bell peppers
• 1 cup chopped red bell peppers
• 1 cup chopped yellow bell peppers
• 2 cups chopped onions
• 1 cup chopped celery
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 3 finely diced medium fresh jalapeño chile peppers (about 5 tablespoons)
• 1 (6-ounce) can tomato paste
• 1 cup shrimp stock
• 2 (14½-ounce) cans diced tomatoes
• 1 pound peeled shrimp

Pepper Tomato Shrimp

Click image to enlarge

• 1 pound of potatoes, peeled
• 2 tablespoons melted butter
• ¼ cup milk or as needed
• Salt and pepper to taste

For the bechamel sauce:

• 2 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• pinch of salt and pepper

For the seafood filling:

• 16 medium sized shrimp, peeled and deveined
• 16 small scallops
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• salt and pepper to taste
• ¼ cup white wine
• handful freshly chopped parsley

For assembling:

• ¾ cup shredded mozzarella cheese or gruyère

Coquilles st. Jacques

Click image to enlarge

• 6 large lamb, pork, or veal shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Slow-Braised Lamb Shanks

Click image to enlarge