• three dozen small to medium mussels, purged*
• 5 1/2 cups clam juice or seafood stock, as needed 
• 1/2 teaspoon crumbled saffron thread
• 3/4 pounds firm fleshed fish, such as snapper, grouper, and mahi mahi (feel free to mix several different varieties), skin off, cut into 1/2 inch pieces
• 1 pound small cleaned squid with tentacles, cut into 1/2 inch pieces (optional)
• 1 pound andouille, cut into quarters lengthwise and diced
• 18 large shrimp, peeled, deveined, tails left intact
• Salt, as needed
• 4 tablespoons minced garlic
• 1 1/2 tablespoons sweet smoked paprika
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried thyme
• olive or vegetable oil, as needed
• 1 medium yellow onion, diced to 1/4 inch
• 1 red pepper, diced to 1/4 inch
• 1 green pepper, diced to 1/4 inch
• 1 bunch small green onions, diced to 1/4 inch
• 1 medium tomato, diced to 1/4 inch
• 3 cups white rice, prefererably Arborio

*Tip: How to easily purge mollusks

Seafood Andouille Paella

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• 2 bunches fresh kale
• 3 cups chicken stock
• 1 onion, chopped
• 1 clove garlic, chopped
• 1½ lbs andouille sausage, cut into round slices
• 1 lb bacon
• 2 cups brown rice
• Creole Seasoning
• 1/2 cup plain bread crumbs
• 1/4 cup butter, melted

   

   

Kale Jambalaya

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• 1/2 cup Panang curry paste (or to taste)
• 2 tablespoons vegetable oil
• 1 medium onion, cut in strips
• 1/2 pound sliced shiitake mushrooms
• 4 cups coconut milk
• 4 boneless, skinless chicken breasts, cut in thin strips
• 2 tablespoons palm (or light brown) sugar, or to taste
• 2 tablespoons fish sauce (or to taste)
• 6 keffir lime leaves (or zest of 2 limes)
• 2 fresh, red chile peppers, sliced
• torn Thai basil leaves
• hot cooked white rice, for serving

Panang Curry with Chicken

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• 1 cup mayonnaise
• ​1/3 cup prepared chili sauce
• ​1/3 cup hot sauce
• 24 won ton skins
• ​24 colossal Louisiana shrimp, peeled and deveined, tails intact
• ​vegetable oil
• ​2 cups iceberg lettuce, chopped
• ​1/2 cup green onions, chopped

Regatta's Kubuki Shrimp

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• 8 ounces linguine
• 2 skinless, boneless chicken breast halves,cut in bite-sized pieces
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 red bell pepper, sliced 2-inch pieces
• 1 green bell pepper, sliced 2-inch pieces
• 6 fresh mushrooms, sliced
• 2 green onions, chopped
• 1 cup heavy cream
• ½ teaspoon dried basil, crushed
• ½ teaspoon lemon pepper
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ½ cup Parmesan cheese, freshly grated
• 8 ounces linguine, cooked according to package directions and drained

Cajun Chicken Pasta

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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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