For the Meuniere Sauce

• 1 cup white wine
• ¾ cup veal demi glace
• 4 tablespoons chopped shallots
• 1 tablespoon heavy whipping cream
• 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
• 1 pound unsalted butter (4 sticks) cut into 8 cubes
• ½ cup lemon juice

For the Crab Reduction

• 2 tablespoons unsalted butter
• 2 shallots, very finely sliced
• 1 carrot, peeled, finely chopped
• 1 pound gumbo crabs
• 4 ounces Jazzmen rice flour
• 2 tablespoons Cognac
• 1/2 cup white wine
• 1 1/2 cups fish stock
• 1 bay leaf
• 1 sprig thyme
• 2 teaspoon tomato paste
• pinch paprika
• pinch cayenne pepper
• ½ cups heavy cream
• salt and freshly ground black pepper, to taste

For the Squash Sauté

• 2 small to medium local zucchini
• 2 small to medium  yellow squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste

To Finish the Dish

• Jazzmen rice flour, for dredging
• kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 8 ounces chopped chives, in all
• 8 ounces chopped parsley, in all
• 8 ounces chopped garlic, in all
• 8 ounces clarified butter, in all
• 4 4-ounce portions puppy drum
• 8 10/15 count Louisiana shrimp, peeled and butterflied
• 6 ounces  Meunière Sauce (recipe follows)
• 6 ounces Crab Reduction (recipe follows)
• 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
• Squash Saute (recipe follows)
• micro greens for garnish (optional)
• edible flowers for garnish (optional)

• 6 tablespoons salted butter
• ¼ cup flour
• 1 cup onion, chopped
• ½ cup green pepper, chopped
• ½ cup celery, chopped
• 1 tablespoon garlic, minced
• 1½ cup shrimp medium size, peeled and deveined
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ceyenne
• 1 teaspoon fresh lemon juice
• ⅓ cup scallions, thinly sliced
• 1 tablespoon parsley, minced
• boiled rice

Shrimp Etouffée

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• 1/2 cup (1 stick) salt butter
• 10 cooked artichoke hearts
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons lemon juice
• 1 tablespoon green pepper, finely chopped
• 1 lb large shrimp, fresh, peeled, deveined
• 1/8 teaspoon paprika

Shrimp and Artichoke Hearts

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• 1 lb medium shrimp (about 36), shelled, deveined, shells reserved
• 2 teaspoons Tabasco pepper sauce
• 1 tablespoon ketchup
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• pinch white pepper
• 4 tablespoons olive oil
• 1 green pepper, cut into 1/2 inch cubes
• 1 red pepper, cut into 1/2 inch cubes
• 4 garlic cloves, minced
• 1 onion, diced (need 1/2 cup)
• 1 tablespoon white wine

Hot Kick Shrimp

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• 8 large or 12 small mirlitons
• 1/4 lb lean sliced bacon
• 1 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 3 tablespoons celery, chopped
• 1 tablespoon garlic, minced
• 1 cup creole tomatoe, coarsely chopped
• 1/2 cup shallots, chopped
• 1 1/2 teaspoon salt
• 1/2 teaspoon black peeper
• 3/4 teaspoon thyme
• 2 whole bay leaves
• 3 tablespoons parsly, minced
• 1/8 teaspoon cayeene
• 1 lb shrimp, peeled, deveined and cut into 1/2 inch pieces
• 1/2 cup slighly dampened crumbled white bread, crust removed

Stuffed Mirlitons

• 4 or 5 gumbo crabs, cut in half
• Shells from 2+ pounds of shrimp, heads included
• 2 stalks of celery cut into 1” pieces, leafy tops included
• 1 large onion, chunked
• 2 bay leaves
• 1 Tablespoon coarse black pepper
• 1 gallon of water

 Basic Seafood Stock

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• oil for frying
• 2 dozen large Louisiana shrimp, peeled
• salt and freshly ground pepper
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 cup buttermilk wekk shaken with 2 teaspoons Creole mustard

Southern Fried Shrimp

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Roux

• 3/4 cup flour
• 3/4 cup vegetable oil

Gumbo 

• 2 medium yellow onions, diced
• 1 green pepper, diced
• 1 bunch thinly sliced green onions
• 2-3 tablespoons minced fresh garlic
• 2 large ripe tomatoes, diced
• 2 tablespoons minced fresh parsley
• 1 pound Andouille or smoked sausage, sliced into 1/4 inch rounds
• 2 pounds (after cleaning) Louisiana shrimp, divided
• 4 gumbo crabs, cleaned 
• 2 pounds fresh okra, sliced
• 2 quarts seafood stock, or as needed (recipe here)
• 1/2 pound crab meat, picked over

Seasonings

• three bay leaves
• 2 teaspoon thyme
• 4 teaspoon salt
• 2 teaspoon pepper
• 1 teaspoon cayenne
• 1 tablespoon lemon juice
• 10 whole allspice
• 8 cloves
• 1/4 teaspoon mace

Seafood Gumbo

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• Extra virgin olive oil
• 1/4 cup sweet onion, finely diced
• 1/4 cup celery, finely diced
• 1/2 Jerusalem artichoke, chopped
• Salt and pepper
• 2 large avocados
• Juice of 1/2 lemon
• 1 lb large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
• 1 English cucumber, chopped
• 1 cup grape tomatoes, cut in half lengthwise
• 1 tablespoon sweet marjoram
• 1 tablespoon parsley
• 1 tablespoon lemon balm
• 1 tablespoon chives
• Balsamic vinegar
• Lettuce leaves

Shrimp Salad with Avocado

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• 24 large Louisiana shrimp, preferably shell on
• 2 1/2 cups flour
• 2 tablespoons Creole seasoning
• 2 large eggs, beaten
• 1 cup milk
• 1 cup sliced or finely chopped almonds
• Oil for frying

Note: finely chopped pecans can be substituted for almonds for a slightly different flavor.