• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium-size red bell pepper, cut into thin strips
• 1 medium-size green bell pepper, cut into thin strips
• 2 shallots, chopped
• 1 tablespoon minced garlic
• 36 large shrimp, peeled and deveined
• 1/2 cup shrimp or chicken stock
• 2/3 cups heavy cream
• 1 pound angel hair pasta, cooked and drained
• 1 cup chopped fresh basil leaves (optional)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped pecans
• 1/2 cup freshly grated Parmesan cheese

Vegetable, Pecan and Shrimp Pasta

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• 1/2 cup salted butter (do not substitute margarine)
• 4 cloves finely minced garlic
• 1 bunch green onions, washed  and chopped, in all
• 2 pounds (31-35 count) peeled and deveined Louisiana  shrimp
• 2 (or more) tablespoons dry white wine
• 1 teaspoon dill weed 
• juice of one lemon
• 1/2 teaspoon white pepper
• salt, to taste 
• cooked angel hair pasta (for 6 to 8)

Shrimp With Pasta

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• 3 tablespoons unsalted butter, melted
• 4 boneless catfish filets (4½-ounce fish fillets each) or other firm-fleshed fish, about ½ inch thick at thickest part, well chilled     
• About 1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic, or            
• Blackened Redfish Magic, or Meat Magic, or Barbecue Magic, or Fajita   
• Magic or Magic Seasoning Salt or Magic Salt-Free Seasoning

Note:  Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple.  You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.  (You can purchase a surface thermometer, or pyrometer, to measure dry temperature of griddle or aluminum skillet.)  If you omit butter stages, bronzing produces delicious reduced-fat meat and fish dishes.  Just spray griddle or skillet surfaces with nonstick cooking spray just before adding meat.

Bronzed Catfish

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• 3 plump fryers, each about 3 pounds, cut in half
• 2 tablespoons Creole seasoning mix
• 2 sticks margarine
• 1 6-ounce bottle hot sauce

Slow Cooked Barbecue Chicken

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• 1 stick unsalted butter
• 1 cup finely chopped onions
• 1 cup canned green chiles, chopped
• 3/4 cup green bell peppers, finely chopped
• 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic 
• 1/2 teaspoon minced garlic
• 3 cups heavy cream
• 1 cup dairy sour cream
• 8 cups grated Monterey Jack cheese
• 2 pounds peeled crawfish tails
• 2/3 cup green onions, finely chopped
• 1/2 cup cooking oil
• 20 6-inch corn tortillas

Crawfish Enchiladas Con Queso

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• 1 pound (21-25 count) shrimp, peeled and deveined
• 1 pound jumbo lump crabmeat
• 1 pint select oysters in liquid
• 1 pound redfish, cubed
• 1/2 cup oil
• 1/2 cup flour
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced bell peppers
• 2 tablespoons minced garlic
• 1 8-ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon minced jalapeños
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1 1/2 quarts fish stock
• 1 cup sliced green onions
• 1 cup chopped parsley
• salt and cracked black pepper to taste

Louisiana Seafood Sauce Piquant

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• 1 pound Black Drum fillets
• 1/3 pound, 10/12 count White Shrimp – head on, or 4 whole shrimp
• 1/2 pound Jumbo Lump Blue Crab, picked over for shells and cartilage
• 1 1/2 teaspoons Creole Seasoning
• Salt and White Pepper, to taste
• 1 teaspoon Vegetable oil
• 3 ounces butter
• 1 Shallot, peeled and brunoise
• 4 ears Sweet Corn (you may use three ears and supplement with baby corn if available)
• 2 ounces Jack Daniels
• 2 ounces Cream
• 1 teaspoon fresh Thyme, picked from stem
• Salt and White Pepper to taste
• 2 large ripe Creole or Heirloom Tomatoes, sliced thinly (you may choose to peel the tomatoes ahead of time)
• Salt and freshly ground black pepper to taste
• 1 ounce Basil leaves, chiffonade
• 1 Lemon
• 1 ounce Basil Oil
• 1/4 ounce Chili Oil
• 1/4 ounce Herbs or Micro Sprouts, as garnish

Louisiana Seafood Mixed Grill

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White Grits

• 4 cups water
• 1 teaspoon salt
• 1 cup Anson Mill white stone-ground organic grits
• 1/2 cup Mascarpone cheese
• 2 tablespoons butter

Crawfish Stock

• 1 rib celery, quartered
• 1 carrot, peeled and quartered
• 1 onion, peeled and quartered
• 1 sprig thyme
• 1 head garlic, split in half
• 2 pounds Louisiana crawfish shells
• 1 gallon water (or just enough to cover shells)

Sautéed Crawfish and Sauce

• 2 tablespoons extra virgin olive oil
• 30 large Louisiana crawfish tails
• Creole spice, to taste
• salt, to taste
• 6 tablespoons Jacob’s Andouille sausage, diced small
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 2 tablespoons small diced Piquillo pepper
• 1 tablespoon chopped thyme
• 1 quart crawfish stock
• 2 tablespoons unsalted butter
• 2 cups diced tomatoes
• 1 tablespoon chopped chives
• 1 teaspoon fresh lemon juice
• 1/2 cup chervil pluches (small 3-leafed sprigs of chervil), for garnish

Crawfish and Andouille Grits

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• 4 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 cup chopped green onions
• 1/4 cup chopped garlic
• Cajun seasoning to taste
• 1 pound (41–50 count) wild-caught Louisiana shrimp, peeled and deveined
• cooked angel hair pasta

Note: The photo on the right shows the Pan Sautéed Shrimp but with fish instead of pasta. The shrimp in the photo should look similar to these as they were prepared with this recipe.

Pan Sautéed Shrimp

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