• 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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• 2 sticks melted butter
• 4 lemons
• dash Worcestershire sauce
• 5 pounds Louisiana speckled trout fillets
• salt, and cayenne and black pepper to taste

Barbecue Speckled Trout Fillets

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• 3½ to 4-pound chicken, roasted
• 2 medium onions, 1 quartered, 1 diced small
• 1 tablespoon canola oil
• 1 pound smoked sausage, diced
• 2 tablespoons butter
• 1 green bell pepper, cored, seeded and diced
• 1 red bell pepper, cored, seeded and diced
• 2 small jalapeño peppers, seeded and minced
• 1 bunch scallions (white and light green parts), thinly sliced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon Donnie’s Spice Mix (recipe follows)
• 2 teaspoons salt
• 5 bay leaves
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 2½ cups long-grain rice, rinsed

Donnie’s Spice Mix Makes scant 1 cup

• 2 tablespoons cayenne pepper
• 2 tablespoons paprika
• 1 tablespoon ground white pepper
• 1 tablespoon ground black pepper
• 4 tablespoons chili powder
• 1 tablespoon garlic powder

Original Chicken and Sausage Jambalaya

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• 1 3 1⁄2–5 lb. fully trimmed beef tenderloin, butt end left intact
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• 3 tablespoons Dijon mustard
• 3 tablespoons cracked black peppercorns
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 1⁄2 cups sour cream
• 3 tablespoons prepared horseradish

Note: Easy, decadent and impressive. The meat can be seasoned and refrigerated, wrapped in plastic, for up to 24 hours. Just bring it to room temperature before roasting.

 Herb Crusted Beef Tenderloin

• 3 cups fresh broccoli florets or 2 10-ounce packages frozen broccoli florets, cooked, drained, and cooled
• 3 boneless, skinless chicken breasts, cooked and diced
• 3 cups Cauliflower Purée (recipe follows), heated
• Creole seasoning to taste
• 1½ cups shredded Cheddar or Parmesan cheese
• 1/2 cup seasoned breadcrumbs

Cauliflower Purée

• 1 large head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter or low-fat butter substitute
• 1/2 to 3/4 cup milk, cream, half-and-half, or fat free half-and-half, heated
• salt and freshly ground pepper to taste

Chicken Divan with Cauliflower Purée

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Fish

• 4 5-ounce amberjack filets
• 2 tablespoons Tony Chachere's Herbs and Spices Seasoning
• kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Crawfish Vinaigrette

• 1 tablespoon butter
• 1/2 pound Louisiana crawfish tails
• 1/2 teaspoon Tony Chachere's More Spice seasoning
• 1 tablespoon Creole mustard
• 1/4 cup rice wine vinegar
• 1/2 cup olive oil
• 2 cups washed greens or lettuces of choice
• 4 small red radishes, thinly sliced

Pan Seared Amberjack with Local Greens and Warm Crawfish Vinaigrette

Video of Cooking Demonstration Available

• 1 stick butter
• 1 small onion, chopped
• 4 green onions, chopped
• 2 ribs celery, chopped
• 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/2 cups half-and-half
• 1 tablespoons minced fresh parsley plus additional for garnish
• salt and freshly ground black pepper to taste
• 16 ounces pasta of choice, cooked al dente, drained
• 1/2 cup grated Parmesan cheese

Pasta with Shrimp or Crawfish