• 3 cups tomato juice
• 2 large tomatoes, peeled, seeded and chopped
• 1 medium bell pepper, chopped
• 1 cucumber, peeled, seeded and chopped
• 1 medium red onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, minced
• 1/2 cup Tony Chachere's Roasted Garlic and
• Herb Marinade
• 1 tablespoon Tony Chachere's Creole
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup chopped flat leaf parsley

This recipe was credited to Donald Link accidentally; it is actually a recipe developed by Marcelle Vienvenue's mother. Per Marcelle: 

This is a classic etouffee (etouffee means to smother in French) from south Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and flour) that’s added to thicken it up a bit.  My mother was of the opinion that if you used a roux, then it became a roux. This is her recipe.

• 1/4 pound (1 stick) unsalted butter
• 2 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 2 pounds peeled crawfish tails
• 1 tablespoon flour or cornstarch dissolved in 1/2 cup water
• Salt and cayenne to taste
• 2 tablespoons chopped green onions
• 1 tablespoon fresh parsley leaves, chopped
• salt and cayenne pepper to taste
• Cooked long-grain rice

Chef's note: This is a classic etouffee from South Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit. 

Crawfish Stew-Fay (Etouffee)

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Yellow Gazpacho:

• 2 yellow tomatoes
• 1 pinch cumin
• 1 teaspoon fresh cilantro, chopped
• 1 cup tomato juice
• 2 tablespoons champagne vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon sugar

Red Gazpacho:

• 2 ripe red tomatoes
• 1 cup tomato juice
• 1/2 teaspoon ground coriander
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sugar

Avocado Ice Cream:

• 2 ripe avocados
• 2 cups heavy cream
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar
• 1/2 cup sour cream

• 1 red onion, chopped
• 1/2 cup chopped celery
• 1/2 teaspoon minced garlic
• 1 green bell pepper, seeded and chopped
• 2 cups diced sweet potatoes (Louisiana yams)
• 1 (16-ounce) bag frozen corn
• 1 (14 3/4-ounce) can cream style corn
• 1 (10-ounce) can chopped tomatoes and green chilies
• 1 (6-ounce) can tomato paste
• 4 cups canned fat-free chicken broth
• 1½ pounds peeled medium shrimp
• Salt and pepper to taste
• Chopped green onions (scallions), optional

Shrimp Corn and Sweet Potato Soup

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• 3 cups vegetable oil
• 3½ cups flour
• 1½ cups onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/4 cup garlic, minced
• 1½ lbs lean, smoked andouille sausage, diced
• 3 quarts chicken stock
• 1 quart shrimp stock
• 3 pounds fresh okra, cut and washed
• 3 cups canned tomatoes, diced
• 1/2 cup green onion diced
• 1/8 cup parsley, chopped
• 2 lbs 40 to 50 count shrimp, peeled and deveined
• Creole seasoning, to taste
• Louisiana hot pepper sauce, to taste
• Worcestershire sauce, to taste
• 1 ounce gumbo filé

Traditional Shrimp and Okra Gumbo 

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Bouillabaisse Seafood Ingredients 

• 1 lb peeled, de-veined, raw shrimp
• 1/2 lb fresh fish, trout, pompano etc., cut into 1 inch cubes
• 1 cup raw oysters
• 1/2 lb lump crabmeat
• 1/2 lb raw scallops
• 1/2 lb peeled crawfish tail meat 
• 18 fresh mussels

Other ingredients

• 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 oz saffron
• 1/2 green peppers, chopped
• salt to taste, white pepper to taste
• 1/2 cup olive oil
• 1 tablespoon garlic, chopped
• 3 bay leaves
• 1/4 cup shallots, chopped

Broussard's Bouillabaisse

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• 1 acorn squash, halved lengthwise
• 1 butternut squash, halved lengthwise
• 2 sweet potatoes, pierced with a fork
• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 garlic cloves, diced
• 6 cups chicken stock
• Kosher salt
• Black pepper, freshly ground
• Cooked, crumbled bacon, as garnish
• Blanched, diced Yukon gold potatoes, as garnish
• Blanched, diced sweet potatoes, as garnish

Butternut and Acorn Squash Chowder

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• 1 tablespoon butter
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1/2 cup carrot, chopped
• 1/2 cup Scallions
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon salt
• 2 cups tomatoes, chopped
• 5 whole shrimp cut up with shells on
• 1 pint shrimp stock
• 1 pint Water
• 1/4 cup rice
• 1 sprig Tarragon
• dash of Brandy and Herbsaint
• 2 teaspoons salt
• 1/2 cup heavy cream
• 1 tablespoon butter

Shrimp Bisque

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• 8 oz butter (2 sticks)
• 3 cups onions, diced
• 1 cup bell pepper, diced
• 1 cup celery, diced
• 2 tablespoons fresh garlic, chopped
• 1 quart rich shrimp stock
• 1 tablespoon red pepper 
• 1 teaspoon black pepper
• 2 tablespoon Randol's all purpose seasoning
• 12 oz blonde roux (6 oz clarified butter + 6 oz flour)
• 2 lbs crawfish, peeled
• 1/2 cup thinly sliced green onions

Note: This recipe won the 2008 Etouffee cook-off.

Crawfish Etouffee

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