• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon Creole mustard or any course, grainy brown mustard
• 1 teaspoon fresh lemon juice
• 1 cup vegetable oil
• 1/4 cup nonpareil capers, drained
• 1/4 cup chopped scallions (green and white parts)
• 1 tablespoon chopped curly parsley
• salt and freshly ground white pepper to taste
• 1 pound jumbo lump crawfish
• 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
• 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

Click image to enlarge.

• 1 head romaine lettuce
• 1 bunch of fresh asparagus
• 6 strips of bacon
• 2 tomatoes
• 1 cup smoked Gouda cheese, shredded
• 1 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon celery seeds
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 teaspoon grated onion

Tomato and Asparagus Salad

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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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• 5 lbs beef shortribs
• 3 stalks celery, chopped
• 2 medium onions, chopped
• 2 carrots, chopped
• 3 cloves garlic
• 2 sprigs thyme
• 1 sprig rosemary
• 2 tablespoons tomato paste
• 1¼ cup flour
• 2 cups canned tomatoes, chopped
• 1 cup red wine
• 2 tablespoons canola oil 
• 4 cups chicken stock
• 3 tablespoons cane vinegar
• 2 tablespoons cane syrup
• 1 cup sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon louisiana hot sauce
• 1 large Yukon Gold potato
• 1 tablespoon chopped fresh thyme
• salt and pepper

Cane Braised Beef Shortribs

Click image to enlarge

Note: This image is a generic braised shortrib, yours will vary as the bone is left here and served on mashed potato.

• 6 tablespoons butter
• ½ cup chopped yellow onion
• ½ cup chopped celery
• 1 large bell pepper, cut into strips
• 1 teaspoon minced garlic
• ½ pound medium-size shrimp, peeled and deveined
• ½ pound boiled ham, coarsely chopped
• ½ pound smoked sausage, sliced
• 1 (1 lb.) can whole tomatoes, mashed with their liquid
• 2 bay leaves
• 1 cup chicken broth
• 1 cup Mahatma or WaterMaid rice
• Salt and cayenne pepper to taste
• ¼ cup chopped green onion (green part only)

Traditional "Mahatma Rice" Jambalaya

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• 4 pounds large shrimp, head on
• 2 sticks (1cup) sweet, unsalted butter
• 1 cup peeled, diced carrots
• 1 cup chopped onion
• 1/4 cup chopped French shallots
• 2 tablespoons chopped, flat leaf, Italian parsley
• 1 teaspoon dried tarragon
• 1/2 cup brandy
• 5 cups shrimp stock 
• 2/3 cup white wine
• 1/4 cup Madeira
• 1/4 cup flour
• 4 cups heavy cream
• 1/2 cup Italian plum tomatoes
• cayenne pepper, to taste
• Crystal hot sauce, to taste
• Salt, to taste

 Louisiana Shrimp Bisque

Click image to enlarge

• 1 pound (21-25 count) shrimp, peeled and deveined
• 1 pound jumbo lump crabmeat
• 1 pint select oysters in liquid
• 1 pound redfish, cubed
• 1/2 cup oil
• 1/2 cup flour
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced bell peppers
• 2 tablespoons minced garlic
• 1 8-ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon minced jalapeños
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1 1/2 quarts fish stock
• 1 cup sliced green onions
• 1 cup chopped parsley
• salt and cracked black pepper to taste

Louisiana Seafood Sauce Piquant

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• 1 pound peeled boiled shrimp
• 6 Creole tomatoes, chilled
• ½ cup diced cucumbers
• ½ cup diced celery
• ¼ cup diced onion
• ¼ cup diced bell pepper
• ½ teaspoon diced garlic
• ½ cup cottage cheese
• ¼ cup Parmesan cheese
• 2 boiled eggs, diced
• Salt and black pepper to taste
• Granulated garlic to taste
• 2 tablespoons Italian dressing
• ½ teaspoon chopped basil

Shrimp Stuffed Creole Tomato Salad

Click image for better view

Broth:

• 1/2 pound blue crab bodies, rinsed and dried
• 4 tablespoons vegetable oil
• 1 cup tomatoes, coarsely chopped
• 1 carrot, peeled and medium diced
• 2 large yellow onions, medium diced
• 2 celery stalks, medium diced
• 2 whole bay leaves
• 15 whole black peppercorns
• 1 ounce fresh thyme, tied with twine

Vegetables:

• 1 quart prepared crab broth (from preceding recipe)
• 3 ounces seasonal greens, chopped small
• 1 tablespoon vegetable oil
• 1/2 cup mirlitons, small dice
• 1/2 cup sweet red bell pepper, peeled and diced small
• 2 cups ripe heirloom tomatoes, concassé
• 1/2 pound Louisiana jumbo lump crabmeat, picked for shells
• salt, to taste
• white pepper, to taste
• extra-virgin olive oil, to taste
• 1/2 cup fresh herbs, picked and left whole

Blue Crab and Summer Vegetable Soup

Click image to enlarge

• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage
• 1/2 bunch green onions, minced
• 3 tablespoons nonpareil capers
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon lemon juice
• freshly ground black pepper, to taste
• 4 large ripe Creole tomatoes, tops cut off and all pulp removed

Creole Tomatoes Stuffed with Crabmeat Salad

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Click image to enlarge.