Lamb Ribs

• 2 (1 1/4 pound each) lamb spare rib racks
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 4 sprigs fresh rosemary
• 1/4 cup chicken stock
• 1 cup Chile Glaze, recipe follows
• 1/4 cup Mint Oil, recipe follows
• 2 teaspoons toasted sesame seeds
• 2 teaspoons toasted black sesame seeds

Emeril's Tomato Chile-Glazed Lamb Spare Ribs

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• 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
• ​1 tablespoon cooking oil
• ​2 (14½ ounce) cans stewed tomatoes
• 1 (8-ounce) can whole kernel corn, drained
• ​1 (8-ounce) can red kidney beans, drained
• ​1/2 cup long grain rice
• 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
• ​1/4 teaspoon salt
• ​Hot pepper sauce (to taste)

Mexicali Pork Chops

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• 1 cup Béchamel Sauce
• 3 cups Hollandaise Sauce
• 1/2 gallon water
• 1/2 cup red wine vinegar
• 6 5-ounce trout fillets
• 3 tablespoons butter
• 24 large Gulf shrimp, peeled deveined and roughly chopped
• 8 ounces button mushrooms (about 2 cups), sliced
• salt and pepper to taste

Galatoire's Trout Marguery

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• 3 tablespoons vegetable oil
• 3 cups chopped onions
• 1¼ tablespoons fresh minced garlic
• ​1/2 cup chopped green bell pepper
• ​3/4 cup chopped celery
• ​1 (10-ounce) can diced tomatoes with green chiles such as Ro-tel
• ​1/2 cup dark roux (jarred, or see recipe here)
• ​4 cups seafood stock from a carton, or see recipe here
• ​8 cups water or additional stock
• ​2 bay leaves
• ​1 cup sliced okra (optional; see note)
• ​1 pound Louisiana lump crabmeat, picked over for shells
• ​3 pounds Louisiana shrimp, peeled and deveined
• ​1 pound gumbo crabs, cracked (optional)
• ​1/2 cup chopped green onions
• ​salt and pepper to taste
• hot cooked rice for serving
• hot buttered French bread for serving

Mike Anderson's Seafood Gumbo

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• 1/2 stick butter
• ​1 medium onion, chopped
• ​1/2 green bell pepper, chopped
• ​2 stalks celery, chopped
• ​3 cups corn kernels (fresh or frozen)
• ​2 cloves garlic, minced
• ​salt, pepper, and Cajun or Creole seasoning to taste
• 1 (10-ounce) can chopped tomatoes with green chiles (such as Ro-tel)
• 1/2 cup chicken broth
• 1½ cups heavy cream or half and half
• 3 cups Louisiana crawfish tails (about 1 pound, peeled)
• 2 tablespoons chopped parsley
• 1/4 cup thinly sliced green onions

​As Shown: served over fried eggplant; click for a recipe.

Crawfish Macque Choux 

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• 3 tablespoons extra-virgin olive oil
• ​1/2 cup fresh chorizo sausage, casing removed
• ​1 cup minced onions
• 3 cloves garlic, thinly sliced
• ​1/2 teaspoon dried marjoram
• ​1/4 teaspoon cumin
• ​1/2 teaspoon dried oregano
• ​1 1/2 teaspoons smoked paprika
• ​1/4 teaspoon hot sauce
• ​1 1/2 cups chicken broth
• ​3/4 cup 1/4-inch diced sweet potatoes
• ​1 tablespoon masa harina (available in specialty and Hispanic markets)*
• 1 cup water
• 1 cup cooked hominy
• ​1/4 cup 1/4-inch diced yellow bell pepper
• ​1/4 cup 1/4-inch diced red bell pepper
• ​3 tablespoons tomato purée
• ​1 teaspoon fresh chopped parsley
• ​salt and pepper to taste
• ​Shrimp in Brown Butter Vinaigrette (recipe follows)
• ​zest of 2 oranges

*NOTE: As a substitute, grind stale or dry corn tortillas in a food processor until a fine powder is achieved.

​Shrimp in Brown-Butter Vinaigrette

• 12 jumbo Louisiana shrimp
• 1 stick unsalted butter
• 1/2 cup diced shallots
• 1 tablespoon fresh chopped rosemary
• 1/2 teaspoon dried oregano
• 1 1/2 tablespoons smoked paprika
• 1/2 cup sherry vinegar
• juice of 2 oranges
• 2 tablespoons lime juice
• 2 tablespoons honey
• salt, black pepper, and cayenne to taste

Pan-Roasted Shrimp with Brown-Butter Vinaigrette and Chorizo-Hominy Stew

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• 4 each 8 ounce skin-on Rainbow Trout Filets
• 1 Pound Washed Stemless Spinach
• 8 Ounces  Stemmed and Sliced Shiitake Mushrooms
• 1 Pint plus 1/4 cup Freshly Shucked Gulf Oysters
• 2  Ounces Julienned Tasso
• 4 Ounces Cold Butter, sliced
• Olive Oil
• Lobster Butter
• Salt and Pepper

GW  Fins Rainbow Trout

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• 1/2 lb Carrots, Chopped
• 1/2 Cup Tomato Paste
• 1/2 lb Celery Ribs, Chopped
• 1 Gallon Shrimp or Fish Stock
• 1/2 lb Onions, Chopped
• 2 Cups Tomatoes, Chopped
• 1/2 Fennel
• 1/8 ounce Saffron
• 1/2 Green Peppers, Chopped
• Salt to Taste
• 1/2 Cup Olive Oil
• White Pepper to Taste
• 1 tablespoon Garlic, Chopped
• 3 Bay Leaves
• 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

• 1 lb Raw Shrimp, peeled, deveined,
• 1/2 lb Fresh Fish, Trout, Pompano
• 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
• 1/2 lb lump crabmeat
• 1/2 lb Raw Scallops
• 1/2 lb Peeled Crawfish Tail Meat
• 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

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• sufficient salted water for cooking pasta
• ​1 pound penne pasta
• 30 extra-large shrimp, peeled and deveined, with tails left on
• 1 tablespoon minced fresh garlic
• 8 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon crushed red pepper
• 1 cup thinly sliced green onions, green parts only
• 3/4 cup finely chopped sweet red peppers
• 3/4 cup finely chopped sweet green peppers 
• ​3/4 cup crumbled feta cheese
• 1/2 cup rice vinegar
• 6 ounces (8 cups, not packed) mixed salad greens
• 3/4 cup Feta Cheese Dressing
• 1 cup very finely julienned red onions, about 1/16 inch wide and 2 inches long, for garnish

Roasted-Shrimp and Penne Pasta Salad

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• 2 tablespoons Old Bay seasoning
• ​1 pound medium shrimp, peeled
• ​1/2 teaspoon celery seeds
• ​1/4 teaspoon allspice berries
• ​1/2 teaspoon dried red pepper flakes 
• 1 tablespoon sea salt
• ​1 cup extra-virgin olive oil
• ​1/3 cup freshly squeezed lemon juice
• ​2 garlic cloves, minced
• 6 fresh bay leaves or 12 dry
• ​1/4 cup fresh flat-leaf parsley, minced
• ​1/2 medium Spanish onion, thinly sliced

Pickled Shrimp

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