• 1 16-ounce package frozen field peas with snaps
• 1 10-ounce package frozen vegetable gumbo mix, thawed
• 1 16-ounce package frozen baby gold and white whole kernel corn, thawed
• 2 teaspoons chicken bouillon granules
• 4 teaspoons Creole seasoning, divided
• 1½ teaspoons paprika
• 6 skinned, bone-in chicken thighs (about 2½ pounds)

Creole Chicken with Field Pea Succotash

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• Salt and pepper
• 2 pounds shell-on jumbo shrimp (16 to 20 per
• pound)
• 3 scallions
• 2 garlic cloves
• 3 oranges
• ½ small head napa cabbage (12 ounces)
• Fresh basil
• 10 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon fennel seeds
• ½ teaspoon red pepper flakes

Garlicky Roasted Shrimp with Napa Cabbage and Orange Salad

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• 3 ounces blue cheese
• 1 garlic clove, minced
• ¾ cup plain yogurt
• 1 teaspoon red wine vinegar
• Salt and pepper
• 1 ½ pounds sirloin steak tips
• 4 slices bacon, cooked and crumbled, fat reserved)
• 1 head iceberg lettuce (9 ounces)
• 10 ounces cherry tomatoes
• Fresh chives or green onions

Wedge Salad with Steak Tips

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Avocado-Mango Topping

• 1 mango
• 1 clove garlic, finely chopped
• 1 shallot, finely chopped
• 6 sprigs fresh cilantro
• 6 sprigs fresh mint
• Juice of 1 lime
• 1 teaspoon (5 ml) rice vinegar
• 1 teaspoon (5 ml) simple syrup 
• 1 avocado, diced
• 1 tomato, diced
• ¼ cup (35 g) pine nuts, toasted
• Sriracha sauce (optional, to taste)

Crab Cakes

• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (13 g) leek (the white part only), finely chopped
• 1 tablespoon (15 ml) olive oil
• 1 pound ( 455 g) crab meat, chopped
• Juice of 1 lemon
• 1 tablespoon (11 g) Dijon mustard
• ½ cup (60 g) bread crumbs (panko preferably), divided
• 1 egg, lightly beaten
• ¼ cup (60 g) aioli or mayonnaise
• Salt and pepper
• 2 tablespoons (28 g) unsalted butter

Tropically-Topped Crab Cakes

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• ½ cup mayonnaise
• 1 ½ teaspoons sweet pickle relish
• 1 teaspoon capers, rinsed and minced
• 1 teaspoon lemon juice, plus lemon wedges for serving
• ½ teaspoon Dijon mustard
• 4 (6-to 8-ounce) skin-on red snapper fillets,¾ inch thick
• 5 teaspoons Cajun-Style Rub
• 2 tablespoons vegetable oil

Cajun Rub

• 2 tablespoons coriander seeds
• ¼ cup celery salt
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• ½ teaspoon ground cinnamon

Blackened Red Snapper with Remoulade

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• 4 bone-in, skin-on chicken thighs
• salt and pepper to taste
• 1 tablespoon butter
• 1 teaspoon pressed garlic
• 1 teaspoon dried herbs: Rosemary, oregano, thyme, etc.
• ½ pound baby potatoes, halved if large
• 1 small onion, peeled, halved lengthwise, and sliced ½ inch thick crosswise
• 1 cup grape tomatoes, halved
• 1 tablespoon garlic, chopped
• 1 tablespoon olive oil

Slow-Roasted Chicken Thighs

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• 4 tablespoons (2 fl oz/60 ml) olive oil 
• 8 ounces (250 g) white or brown mushrooms, brushed clean and sliced 
• kosher salt and freshly ground pepper 
• 10 ounces (315 g) spinach leaves, tough stems removed 
• 4 boneless, skinless chicken breasts, about 2 pounds (1 kg) total 
• ½ cup (2½ ounces/75 g) all-purpose flour
• 1 cup (4 oz/125 g) plain dried bread crumbs 
• 2 large eggs 
• 3½ cups (28 oz/875 g) prepared 
• marinara sauce 
• 8 oz (250 g) fresh mozzarella cheese, 
• preferably buffalo, thinly sliced 
• 6 tablespoons (1 ½ oz/45 g) freshly grated Parmesan cheese

Chicken Parmesan with Sautéed Mushrooms and Spinach

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• 4 6- to 8-ounce thick-cut pork loin chops
• Salt and pepper to taste
• 2 tablespoons butter
• 2 large onions, peeled, halved lengthwise, and cut crosswise into ¼ inch slices
• 4 cloves garlic, thinly sliced
• ½ cup flour
• 2 tablespoons vegetable oil
• 1 cup chicken stock, or as needed

Caramelized Onion-Smothered Pork Chops

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• 8 (5-to 7-ounce) bone-in chicken thighs, trimmed 
• Salt and pepper 
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling 
• 2 ounces pancetta, chopped fine 
• 5 garlic cloves, peeled and smashed 
• 2 (15-ounce) cans cannellini beans, rinsed 
• ½ cup water 
• 2 sprigs fresh rosemary 
• 1 tablespoon chopped fresh parsley

   

Braised Chicken Thighs with White Beans

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• 1 tablespoon pure olive oil 
• 2 tablespoons unbleached all-purpose flour 
• 1 sweet onion, chopped 
• 1 stalk celery, diced 
• 1 small green bell pepper, diced 
• 3 cloves garlic, finely chopped 
• 1 tablespoon tomato paste 
• ¾ cup homemade chicken stock or reduced-fat, low-sodium chicken broth 
• 1 pound large shrimp (21/25 count), shelled and deveined 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1/2 teaspoon smoked paprika 
• ¼ teaspoon cayenne pepper or to taste
• Coarse kosher salt and freshly ground black pepper 
• Cooked long grain white or jasmine brown rice, for accompaniment 
• 2 green onions, trimmed and chopped 

Smoky Seafood Etouffee

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