Baked Stuffed Fish

• 2 onions, chopped
• 4 stalks of celery, chopped
• 1 bell pepper, chopped
• ½ cup butter
• 2 10-ounce cans of tomatoes with chilies
• 1 8-ounce can of tomato sauce
• salt, pepper, cayenne, to taste
• ¼ cup chopped parsley
• ¼ cup chopped green onion tops
• 1 5-pound whole fish, cleaned and head removed
• Shrimp and Crab Stuffing (recipe follows)

Shrimp and Crab Stuffing

• 1 onion, chopped
• ½ bell pepper, chopped
• ¼ cup of oil
• ½ pound of peeled and deveined shrimp
• ½ pound of crab meat
• salt, black pepper, and cayenne pepper to taste
• ¼ cup of water

Baked Stuffed Fish

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• 1½ pounds jumbo or extra-large shrimp
• ½ cup (2½ oz/75 g) all-purpose flour
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil, plus more as needed
• 12 tablespoons unsalted butter
• 3 cloves garlic,minced
• ¼ cup  dry white wine
• Finely grated zest from 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped fresh parsley
• Lemon wedges for serving

Garlicky Shrimp Scampi

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• 11 tbsp. unsalted butter, melted
• Kosher salt, to taste
• 12 oz. pasta, such as rigatoni
• 2 slices crustless white bread
• 2 tsp. minced fresh thyme
• 1 small onion, minced
• ½ cup flour
• 3 cups milk
• 2 cups heavy cream
• 12 oz. grated sharp cheddar cheese
• 8 oz. cooked ham (any variety will do), roughly chopped
• 3 oz. blue cheese, crumbled
• ½ cup minced flat-leaf parsley
• ¼ tsp. hot sauce, such as Tabasco
• 4 scallions, minced
• ¼ tsp. freshly ground black pepper
• ⅛ tsp. freshly ground nutmeg

Creamy Mac & Cheese

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• 2 lb. dried butter (lima) beans, soaked overnight in cold water at least  twice the depth of the beans
• 2 c. chopped onion
• 2 tsp. finely minced celery leaves
• 2 Tbs. finely minced fresh parsley
• 1 Tbs. finely minced garlic
• 1 lb. slab bacon, cut into ¾-inch cubes
• 1 lb. seasoning (baked) ham, cut into 1-inch cubes
• 4¾ tsp. salt
• 1 tsp. freshly ground black pepper
• ⅛ tsp. cayenne
• 3 whole bay leaves, broken into quarters
• ¾ tsp. dried thyme
• ⅛ tsp. dried marjoram
• ⅛ tsp. mace
• 2½ qt. cold water, approximately
• hot cooked rice, for serving

Old Fashioned Lima Beans with Ham

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• 5 pounds 10-15 count Royal Red shrimp
• 3 tablespoons kosher salt
• 1 tablespoon black pepper
• 4 tablespoons butter, cubed
• 2 tablespoons extra virgin olive oil
• ½ cup onion, minced
• ½ cup celery, minced
• ½ cup carrot, minced
• ¼ cup garlic, minced
• ½ teaspoon red chili flakes
• 1 tablespoon tomato paste
• 1 cup dry white wine
• ½ tablespoon kosher salt
• ½ tablespoon sugar
• 1 tablespoon oregano, chopped
• 3 tablespoons olive oil

Shrimp Muddy Waters

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Per serving:

• 12 gnocchi per serving (recipe follows)
• ¼ cup citrus cream (recipe follows)
• 2 ounces jumbo lump crab
• fresh mint chiffonade for garnish

Gnocchi

• 3 Yukon gold potatoes,  boiled and peeled
• 1 fresh egg
• 1 cup all purpose flour
• 1 tablespoon kosher salt

Citrus Cream        

• 1 quart heavy cream
• ½ cup lemon juice
• ½ cup lime juice
• ½ cup orange juice

Crab Gnocchi

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• 4 quarts water
• 1 lemon, sliced
• 5 pounds unpeeled fresh shrimp
• 2 cups vegetable oil
• ¼ cup Tabasco sauce
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1½ teaspoon salt
• 1½ teaspoon seafood seasoning
• 1½ teaspoon dried basil
• 1½ teaspoon dried oregano
• 1½ teaspoon dried thyme
• 1½ teaspoon minced fresh parsley

Cajun Chilled Shrimp

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• 3 large eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups half & half
• 1 (1-pound) loaf soft French bread
• 3 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• ¼ pound tasso or seasoned ham, coarsely chopped
• 1 pound crawfish tail meat with fat, coarsely chopped
• 3 green onions, sliced
• fresh basil, for garnish (optional)

Crawfish Bread Pudding

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• 1 pound linguine
• Table salt for cooking pasta
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
• 4 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine
• 1 (8-ounce) bottle clam juice
• 3 tablespoons lemon juice
• 3 tablespoons capers, rinsed
• ⅓ cup chopped fresh parsley
• 4 tablespoons unsalted butter, softened

Shrimp Piccata Pasta

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• 2½ pounds boneless chuck, trimmed of excess fat and cut into 2-inch cubes

The Marinade:

• 1 onion, sliced
• 2 carrots, scrubbed and sliced 4 garlic cloves, chopped
• 1 celery rib, chopped
• 1 cup full-bodied red wine
• 1 tablespoon sugar
• 1 tablespoon dried thyme leaves
• 2 bay leaves

The Meat Braise:

• flour for dredging
• salt and freshly ground pepper to taste
• 1 2-inch piece of beef suet (or 2 tablespoons butter and 1tablespoon cooking oil)
• 1½ cups full-bodied red wine
• 3 cups homemade or condensed canned ( undiluted) beef broth
• 1 cup V-8 tomato cocktail (not spicy)

The Vegetables:

• 6 medium new potatoes, peeled and
• halved
• 6 carrots, quartered, or 18 ready-to­-cook carrots
• 12 small white boiling onions, peeled

Classic American Beef Stew

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