• 1 teaspoon liquid crab boil 
• 2 pounds small Louisiana shrimp
• 1 pound bacon, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 large yellow onion, chopped
• 1/2 tablespoon black pepper
• 1/4 pound salted butter
• 1/4 cup Italian Seasoning
• 1/2 tablespoon chopped garlic
• 1 pound lump crabmeat
• 1 cups seasoned bread crumbs
• 2 cups grated parmesan cheese
• 1/2 cup chopped green onions
• Fresh shucked oysters, well drained

Oysters Vincent

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• 1/2 cup butter
• 2 bunches green onions, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, pressed
• 2 14 oz. cans artichoke hearts, washed, drained and cut
• 3 tablespoons flour
• 1 1/2 to 2 quarts chicken stock
• cayenne to taste (we like 1 teaspoon)
• 1 teaspoon salt
• 1/2 teaspoon fennel seed
• 1/2 teaspoon fresh thyme
• 1 cup parsley, chopped
• 1 quart Louisiana oysters, chopped (reserve liquid)

Oyster and Artichoke Soup

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Pasta

• 1 pound of penne pasta or pasta of your choice
• 1 cup yellow onion, chopped
• 1/2 cup green onions, chopped
• 6 tablespoons unsalted butter
• 5 cloves of garlic, minced
• 1/4 cup of dry white wine
• 2½ tablespoons of a Cajun seasoning
• 2 cups of heavy cream
• 1/2 cup of grated pepper jack cheese
• 1 cup of grated Parmesan cheese
• Juice of 1/2 of a lemon
• 20 fresh Louisiana oysters

Oyster Coating

• Combine 1 cup of cornflower fish fry (any), ¾ cup of corn meal, and 1/2 teaspoon of Creole Seasoning

O’Henry’s Oysters Acadiana

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• 2 dozen freshly shucked Louisiana oysters on the half shell
• 1 cup bacon, cooked and chopped (approx. 8 slices)
• 3 whole jalapeño peppers, seeded and finely chopped
• 1 pound shredded pepper jack cheese
• 1 cup liquid garlic butter in a squeeze bottle
• Rock salt if broiling in oven

DON'S Seafood Jacked Up Oysters

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For the barbecue sauce

• 1/4 cup plus 2 tablespoons mild-flavored Louisiana pepper sauce, such as Crystal brand
• 1 tablespoon clover honey
• 6 tablespoons clarified butter

For the oysters

• canola oil, for deep frying
• 2 cups seasoned flour
• 36 medium-to-large oysters,* drained
• 1 cup blue-cheese dipping sauce or salad dressing

Red Fish Grill Barbecue Oysters

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• 1/2 cup pure olive oil
• 1/2 cup chopped white onion
• 1/4 cup minced garlic
• 1 tablespoon chopped celery
• 1 tablespoon chopped green onion
• 3 cups freshly shucked oysters, water reserved
• 1/2 cup white wine
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1 teaspoon Worcestershire sauce
• 1 cup unseasoned breadcrumbs
• 1/2 cup grated Romano cheese
• Extra-virgin olive oil
• Grated Parmesan cheese
• Fresh Italian parsley for garnish

Oysters Radosta

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• 2 tablespoons vegetable oil
• 1/4 cup onion, diced
• 1/4 cup red bell pepper, diced
• 1 tablespoons garlic, minced
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup mirliton, diced
• 1/2 cup Abita Amber beer
• 1 tablespoon Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• Kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew

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• 2 tablespoons plus 1/2 teaspoon salt
• 1 teaspoon black peppercorns
• 3 bay leaves
• 2 large artichokes, 1 to 1 1/4 lb each
• 1 lemon, halved
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup yellow onion, chopped
• 3 tablespoons celery, finely chopped
• 3 tablespoons carrots, peeled and finely chopped
• 1/2 teaspoon garlic, minced
• 1½ teaspoons fresh parsley, chopped
• 1/4 teaspoon fresh thyme, chopped
• 1½ tablespoons all-purpose flour
• 2 cups chicken stock (canned low sodium chicken broth)
• 1 pint oysters with their liquor
• 1/4 cup dry vermouth
• 2 tablespoons dry white wine
• 2 tablespoons half-and-half, more as needed
• 1½ teaspoons Worcestershire
• 1½ teaspoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cayenne

Emeril's Oyster Artichoke Soup

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• 3/4 Cup melted unsalted butter
• 2 Pound cornbread
• 5 Tablespoon unsalted butter
• 2 Cup chopped onions
• 1 1/2 Cup chopped celery
• 2 Cloves garlic finely minced
• 6 Ounce finely diced country ham, the saltier the better
• 2 Tablespoon fresh sage
• 2 Teaspoon fresh thyme
• 1 1/2 Teaspoon sea salt
• 1 Teaspoon black pepper
• 1/2 Teaspoon nutmeg
• About 18 - 20 fresh shucked oysters, rough chopped
• Liquid from the oysters
• 1 Cup chicken broth
• 3/4 Cup milk
• 3 Large eggs, lightly beaten
• A few more teaspoons of butter
• 15 roasted chestnuts, peeled and rough chopped

Cornbread Oyster Stuffing

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• 1 pint Gulf oysters
• 1 stick unsalted butter
• 4 tablespoons flour
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cups half and half
• 2 teaspoons fresh chopped parsley (1 teaspoon dried)
• salt and pepper
• hot buttered French bread

Cream of Oyster Soup

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