• 2 lbs Italian sausage, sweet or hot
• 2 lbs shrimp, unpeeled threaded onto skewers
• 1/2 cup olive oil
• 3 baby eggplants, untrimmed, sliced lengthwise into quarters
• 3 medium zucchini, untrimmed, sliced lengthwise into quarters
• 3 yellow bell peppers, sliced lenghtwise into quarters
• 8 large plum tomatoes, halved lengthwise
• 1/2 cup black olives, e.g. kalamata
• 1 lemon
• 1 teaspoon oregano
• 1/4 cup feta cheese, crumbled

Grilled Antipasto Platter

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• 1 tablespoon butter
• 1 onion, monced
• 1 garlic clove, minced
• 1 green pepper, finely chopped
• 3 large tomatoes, peeled, seeded and chopped, juice reserved
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon Tabasco pepper sauce
• 3/4 teaspoon salt
• freshly ground black pepper to taste
• 1-1/2lbs (about 4 dozen) fresh okra, washed and trimmed

Okra Creole Style

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Relish:

• 1/4 cup fresh or frozen corn
• 1 cup tomatoes, coarsely chopped
• 1 avocado, cubed
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 2 limes (one for garnish, one for juicing)
• 1/2 teaspoon salt

Blackened Red Snapper:

• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon organic cornstarch or arrowroot
• 4 red snapper fillets, patted dry
• cooking oil

Blackened Red Snapper with Corn Relish

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• olive oil
• 1 small yellow onion, diced
• 5 large cloves garlic, thinly sliced
• 1 pint grape tomatoes, halved
• salt and pepper, to taste
• 1 tablespoon tomato paste
• splash of red wine
• 2 cups mixed vegetables, bite-sized pieces, such as lima beans, artichoke hearts, swiss chard, zucchini, summer squash, asparagus, broccoli, edamame
• 2 tablespoons chopped fresh oregano
• handful fresh basil, sliced
• 1/2 pound penne pasta, cooked al dente
• 1 pound mild or hot Italian sausage links, grilled or roasted
• Freshly grated Parmesan, Reggiano, or Asiago cheese, for garnish
• Hot pepper flakes, optional

Summer Pasta with Vegetables and Sausage

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• 6 large handfuls of fresh small okra
• 2 tablespoons baking soda
• 1/4 cup extra-virgin olive oil
• 6 large tomatoes, peeled and diced
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• Leaves from 1 sprig fresh oregano, chopped
• leaves from 1 sprig fresh basil, chopped
• freshly ground black pepper
• salt

Stewed Okra and Tomatoes

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• 1/4 cup vegetable oil
• 2 medium yellow onions, diced
• 3 stalks celery, thinly sliced
• 1 cup diced carrots
• 2 pounds lean beef stew meat, cut into bite-sized pieces
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups diced tomato
• 8 cups beef broth, in all, boxed or home made
• 1 soup bone (optional)
• 2 cups tomato juice or spicy V-8 juice
• salt*, to taste
• 10 cups total any combination of the following:
• shelled butter beans
• shelled peas
• sliced okra
• green beans (bite sized pieces)
• corn kernels
• diced squash (yellow and/or pattypan)
• sliced mushrooms

Home Made Vegetable Beef Soup

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• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 2 cups tomatoes, peeled, finely chopped (Creole tomatoes preferred)
• 1 small onion, finely minced
• 1⁄2 small bell pepper, finely minced 
• 2 cloves garlic, finely minced
• salt, pepper, Louisiana-style hot sauce

For the shrimp

• 2 quarts water
• 4 tablespoons liquid crab boil
• 2 pounds large raw Gulf shrimp

For the dressing

• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1 teaspoon sugar (or stevia)
• 1 cup extra virgin olive oil (more if needed)
• Kosher salt
• Freshly ground black pepper

For the assembly

• 1 lb jumbo lump, Louisiana blue crab meat
• 2 cups spring mix lettuce greens
• 2 cups spinach leaves, stems removed
• 2 cups chopped iceberg lettuce
• 1 cup thinly julienned carrots
• 1 cup cherry tomatoes
• 1 lb packaged Louisiana crawfish tails
• 1 lb Louisiana blue crab claws, cooked and shelled
• 2 lemons, quartered

Louisiana Seafood Salad

Image courtesy of George Graham and AcadianaTable.com 

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• 3 lbs Vermillion Bay Sweet Shrimp
• 1 bottle Abita Amber beer
  

Vinaigrette

• 12 oz. Olive oil                
• 3 oz. Cane vinegar            
• 2 tablespoons Dried Oregano
• 2 tablespoons Dried Thyme
• 2 tablespoons Dried Basil              
  
• 1 tablespoons Black Pepper
• 2 tablespoons Steen’s Syrup
• 1 tablespoons Garlic, Minced

Salad

• 1 lb spring mix, leafy lettuce
  
• 6-8 small tomatoes, quartered
• 8 oz. carrots, shredded

Beer Poached Vermilion Bay Sweet Shrimp over Mixed greens

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• 8 cups water
• 2 cups Stone Ground Yellow Grits
• 2 tablespoons butter
• 1 cup milk or heavy cream
• Cajun Seasoning

Shrimp Creole

• 1 tablespoon olive oil or butter
• 1 small yellow onion, small dice
• 1/2 small green bell pepper, small dice
• 2 ribs celery, small dice
• 6 cloves garlic, crushed
• 1 bay leaf
• 1 pinch thyme
• 2 pints fresh Creole tomatoes 
• 1 pint seafood stock or broth (water can be substituted)
• 2 pounds Vermilion Bay Sweet Shrimp
• 1 bunch parsley, chopped
• 1 bunch green onion, chopped
• Cajun Seasoning

Vermilion Bay Sweet Shrimp and Grits

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