• 1 cup vegetable oil
• 1½ cups all-purpose flour
• 2½ cups finely chopped onion
• 1/4 cup minced garlic (about 12 cloves)
• 10 cups rich shrimp stock
• 2 bay leaves
• 1¼ teaspoons freshly ground black pepper
• 3/4 teaspoon cayenne
• 2 teaspoons chopped fresh thyme leaves
• 1½ tablespoons kosher salt
• 3 large baking potatoes (2½ to 3 pounds), peeled and cut into 2-inch pieces
• 2 pounds small or medium shrimp, peeled and deveined
• 1/4 cup chopped green onion, green part only
• 2 tablespoons chopped fresh parsley leaves
• Steamed long-grain white rice, for serving

Cajun Shrimp Stew

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• 4 medium potatoes, about 1¼ lbs
• 2 tablespoons olive oil, more as needed
• 2 medium onions, coarsely chopped
• 2 cups cooked turkey, diced
• 1 cup tangy barbecue sauce
• 4 large eggs
• salt and freshly ground black pepper

Barbecued Turkey Hash

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• 4 medium-large Yukon Gold potatoes, peeled and sliced longways (so they fit into the food processor)
• 1 medium onion, peeled and sliced to fit into the food processor
• 2 tablespoons parsley, finely minced
• 2 tablespoons green onion,finely minced
• 2 eggs, beaten
• 2 tablespoons all purpose flour or matzoh meal or leftover mashed potatoes
• coarse sea salt and freshly ground black pepper
• grapeseed oil for frying

Traditional Potato Latkes

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• 3 pounds russet potatoes, peeled and cut into 1-inch chunks
• kosher salt
• 8 cloves garlic, peeled and quartered
• 1 stick unsalted butter, sliced into tablespoons, plus more to butter baking pan
• 8 ounce package cream cheese, cubed, at room temperature
• 1 cup sour cream, at room temperature
• up to 2/3 cup whole milk, at room temperature
• salt and pepper, to taste
• paprika, optional

Best-Ever Mashed Potatoes

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• 2 tablespoons unsalted butter
• 2 small onions, halved, sliced
• 2 teaspoons all-purpose flour
• 2 small potatoes (12 ounces), peeled and diced
• 1 cup chicken stock
• 4 cups milk
• 1/4 teaspoon celery seed
• 1/2 teaspoon English dry mustard
• 1/2 teaspoon Hungaarian hot paprika
• 1½ cups sharp cheddar, freshly grated
• salt and pepper to taste

Sharp Cheddar Chowder

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• 1 large onion, chopped
• 1 lb red potatoes, cut into 1/2-inch pieces
• 14 oz can cream style corn
• 2 cups chicken broth
• 1 cup half-and-half
• 1 pound medium shrimp, peeled and deveined
• 2 tabelspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped

Louisiana Shrimp and Corn Chowder

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• 2 quarts of water
• 2 tablespoons powdered chicken base or shrimp base if you can find it
• 1 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 2 cups potatoes, diced 1/2-inch
• 1 lb shrimp, peeled and deveined
• 1/2 cup cornstarch
• pepper to taste

Shrimp And Potato Soup

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• 2 tablespoons butter
• 4 cups butternut squash, peeled and cubed
• 3 cups baking potatoes, peeled and cubed
• 4 cups chicken broth or stock
• 1 cup milk
• salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• cayenne just a dash

Cream of Potato and Butternut Squash Soup

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• 4 tablespoons butter
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 cup  all-purpose flour
• 2 cups milk
• 8 ounce bottle clam juice
• 1/2 teaspoon dry basil
• 1/2 teaspoon dry thyme
• 1/2 teaspoon salt
• 1/2 teaspoon Tabasco pepper sauce
• 1 lb flounder fillets, cut into 1-inch pieces
• 2 cups cooked potatoes, cubed and peeled
• 17 ounce can whole-kernal corn, undrained

Vermilion Bay Fish Chowder

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• 1 cup mayonnaise
• 3 tablespoons tarragon vinegar or white wine vinegar
• 3 green onions, chopped
• 3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste (optional)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 pounds cooked small (2-inch) red boiling potatoes, cooled to room temperature and quartered

Green Goddess Potato Salad

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