Relish:

• 1/4 cup fresh or frozen corn
• 1 cup tomatoes, coarsely chopped
• 1 avocado, cubed
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 2 limes (one for garnish, one for juicing)
• 1/2 teaspoon salt

Blackened Red Snapper:

• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon organic cornstarch or arrowroot
• 4 red snapper fillets, patted dry
• cooking oil

Blackened Red Snapper with Corn Relish

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• olive oil
• 1 small yellow onion, diced
• 5 large cloves garlic, thinly sliced
• 1 pint grape tomatoes, halved
• salt and pepper, to taste
• 1 tablespoon tomato paste
• splash of red wine
• 2 cups mixed vegetables, bite-sized pieces, such as lima beans, artichoke hearts, swiss chard, zucchini, summer squash, asparagus, broccoli, edamame
• 2 tablespoons chopped fresh oregano
• handful fresh basil, sliced
• 1/2 pound penne pasta, cooked al dente
• 1 pound mild or hot Italian sausage links, grilled or roasted
• Freshly grated Parmesan, Reggiano, or Asiago cheese, for garnish
• Hot pepper flakes, optional

Summer Pasta with Vegetables and Sausage

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• 1/4 cup olive oil
• 4 large cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• salt and pepper, to taste
• chopped fresh Italian parsley, for garnish

Sautéed Garlic Shrimp

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• 1 pound boneless, skinless, chicken cut lengthwise into 1 inch-thick strips, 10 - 15 in all
• 3/4 cup all purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons cooking oil

Optional:

• 2 eggs
• 3/4 cup Panko bread crumbs
• 1/2 cup prepared marinara sauce
• 1/2 cup freshly shredded mozzarella
• 2 tablespoons freshly grated Parmesan
• wooden skewers
• ketchup; yellow, brown, and/or honey mustards; barbecue sauce; for serving

Chicken Tenders 4 Ways

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• 1 store-bought rotisserie chicken
• 1 large head Romaine lettuce, cored, torn into bite-sized pieces
• 2 carrots, peeled, sliced very thin
• 1 rib celery, sliced very thin
• 1/4 pound tasso or smoked ham, chopped
• 1/4 cup chopped green onion
• Fresh Creole Tomato Vinaigrette (recipe here)
• 4 ounces white Cheddar cheese, finely cubed
• 4 large hard-boiled eggs, peeled and quartered
• black pepper
• Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

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Self-Basting Grilled Shrimp

• 36 jumbo Louisiana headless shrimp (about 3 pounds)
• Cajun Butter (recipe follows )
• 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

• 2 sticks butter, at room temperature
• 1 teaspoon salt
• 1 pinch each black pepper and ground red pepper or cayenne
• 1 tablespoon chopped fresh chives
• 1 tablespooon chopped fresh parsley
• 1 small lemon, zested and juiced
• 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter

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• 1 orange
• 6 tablespoons unsalted butter
• 2 tablespoons white onion, finely chopped
• 2 cloves garlic
• 16 large Louisiana shrimp, peeled and deveined with tails intact
• 1 chile chipotle en adobo or 2 serrano or cayenne chiles, finely chopped
• 1/4 cup tequila reposado
• 3 tablespoons fresh cilantro, minced
• salt, to taste

Shrimp with Orange and Tequila

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• 4 boneless, skinless chicken breasts
• 12 sage leaves, or as needed
• 8 pieces prosciutto
• salt, to taste
• freshly ground black pepper, to taste
• flour, for dredging
• olive oil, as needed

Chicken with Prosciutto and Sage

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• 1 cup heavy cream
• 1/2 pound Tasso, cut into bite-sized pieces
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 teaspoons fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
• 1 pound Vermilion Bay Sweet Shrimp, peeled and deveined
• Olive oil, as needed
• 6 cups of cooked penne pasta
• 1/2 cup green onion, chopped
• 1/2 cup parsley, chopped

Vermilion Bay Sweet Shrimp and Tasso Pasta

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• 1/4 cup soy sauce
• 12 cups water
• 3 pounds andouille sausage, sliced 1/8" thick

Filling

• 1/2 lb shrimp, peeled and deveined
• 1/2 teaspoon ground white pepper
• 1 teaspoon fine sea salt
• 1 teaspoon chopped fresh ginger
• 1 teaspoon toasted sesame oil
• 1/4 cup loosely packed cilantro leaves, chopped
• 2 bunches green onions (about 14 stems) white and green parts, thinly sliced
• 12-ounce package wonton wrappers
• 1 lb shiitake mushrooms, stems removed and reserved for another use, caps sliced
• 2 carrots, peeled and julienned

Shrimp Ravioli in Andouille Broth

Photographed by Ed Anderson

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