Crab Cakes

• 1 cup panko breadcrumbs
• 1/2 yellow onion, finely diced
• 1 tablespoon butter
• 2 green onions, green parts only, chopped
• 1/3 cup Bechamel Sauce (recipe follows)
• 1/2 cup finely grated Parmesean cheese
• 1/2 teaspoon celery salt
• 1/2 teaspoon cayenne
• 1 tablespoon dry mustard
• 1/2 teaspoon gralic powder
• salt and freshly ground black pepper to taste
• 1 pound jumbo lump Gulf crabmeat, picked over
• 1/4 cup vegetable oil
• Soy Bean Succotash (recipe follows)
• Spicy Aioli (recipe follows)

Bechamel Sauce

• 1 stick butter, cubed
• 1/4 cup all-purpose flour
• 1 cup milk, heated but not boiled
• salt and freshly gound black pepper to taste

Soy Bean Succotash

• 4 strips thick-cut bacon
• 1 small onion, finely diced
• 1 small red bell pepper, finely diced
• 2 ears fresh corn, shucked, grilled and cut off the cob
  (reserve cobs for making Corn Infused Cream)
• 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
• 1 tablespoon fresh chopped basil
• 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

• 2 corn cobs, kernels removed
• 1/2 cup heavy cream
• 1 teaspoon white pepper
• 1 tablespoon kosher salt

Spicy Aioli

• 1 tablespoon finely chopped garlic
• 1 egg yolk
• 1 whole egg
• 1 1/2 cups grapeseed oil
• juice of 1 lemon
• 1 tablespoon Sambal chile paste
• salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Click for Video of Cooking Demonstration 

• 6 large puff pastry shells, cooked according to package directions
• salt and freshly ground black pepper to taste
• 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
• 4 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked Spanish paprika
• 1 tablespoon fresh lemon juice
• 4 tablespoons sherry
• 2 tablespoons chopped fresh flat-leaf parsley
• Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration

Snapper

• 4 tablespoons paprika
• 4 teaspoons cayenne pepper
• 3 teaspoons ground white pepper
• 3 teaspoons freshly ground black pepper
• 2 tablespoons salt
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 3 sticks unsalted butter, melted
• 8 6 oz fillets Fresh-caught Gulf red snapper

Leeks

• 1 1/2 sticks butter, cut into pieces
• 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
• 5 leeks, chopped, white and pale green parts only (about 4 cups)
• salt and freshly ground black pepper to taste
• 1 tablespoons finely chopped chives

Grits

• 3 cups water
• 1 cup heavy cream
• 1 cup stone ground grits
• 1 tablespoons butter
• 4 ounces soft goat cheese (chevre)
• 2 tablespoons chopped flat-leaf parsley
• 2 leaves fresh basil, cut in a chiffonade
• 1/4 teaspoon coarsely ground black pepper
• salt

Blackened Snapper with Goat Cheese
and Fresh Herb Grits, 
Topped with Melted Leeks and Wild Mushrooms

Click for Video of Cooking Demonstration

Redfish

• 1 egg
• 1 cup milk
• 1 tablespoons Creole seasoning
• 1 cup all-purpose flour
• 4 4-ounce skinless redfish fillets
• salt and freshly ground black pepper to taste
• 1 1/2 cups Pistachio Breading (recipe follows)
• 8 asparagus spears, trimmed
• 1/4 cup olive oil
• 2 extra-large Louisiana strawberries, stems and leaves intact, halved
• 1 cup Strawberry Beurre Blanc (recipe follows) 

Pistachio Breading

• 1/2 cup coarsely ground pistachios
• 1 cup Panko breadcrumbs
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper

Strawberry Beurre Blanc

• 1 shallot, finely minced
• 1 teaspoon minced garlic
• 1/2 cup dry white wine
• juice of 1 lemon
• 2 tablespoons heavy cream
• 3 tablespoons cold Strawberry Butter (recipe follows)
• salt and freshly ground black pepper to taste

Strawberry Butter

• 1/2 stick unsalted butter, at room temperature
• 1/2 cup ripe, sliced Louisiana strawberries at room temperature
• 1 tablespoon sugar

Pistachio Crusted Redfish over Fire Roasted Asparagus

with Strawberry Beurre Blanc

Tuna

• 2 pounds highest quality Gulf tuna steaks
• salt and freshly ground black pepper to taste
• 4 tablespoons pimenton de la vera (Spanish smoked paprika)
• 1 tablespoon pomace olive oil, or as needed

Artichoke and Ham

• 1 tablespoon pomace olive oil
• 1 red onion, halved and cut into thin slices
• 3 cloves garlic, thinly sliced
• 6 slices Serrano ham cut into 1/8-inch jullienne strips
• 12 small baby artichokes, trimmed and quartered 
• juice and zest of 1 lemon
• 3 tablespoons chopped flat-leaf parsley

Garnishes

• 4 tablespoons extra virgin olive oil
• 4 tablespoons chopped flat-leaf parsley

Pimenton Dusted Gulf Tuna with

Braised Artichokes and Serrano Ham

Video of Cooking Demonstration Available

• 1 pint plus 1/4 cup shucked Gulf oysters
• 1 stick cold butter, cubed
• 4 8-ounce skinless black drum fillets
• salt and freshly ground black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon room temperature butter
• 8 ounces shiitake mushroom, stemmed and sliced
• 2 ounces tasso, julienned
• 1 pound spinach, washed, stems removed

Sauteed Black Drum Filet with
Spinach, Oysters, Shiitakes and Tasso

Click for Video of Cooking Demonstration 

• 4 tablespoons olive oil
• 2 tablespoons sliced garlic
• 4 tablespoons minced shallots
• 1 teaspoons chile flakes
• 2 teaspoons fresh chopped sage
• 1/4 cup chopped Andouille sausage
• 1/2 cup Louisiana crawfish tails
• 1/4 cup chicken stock
• 1/2 cup tomato puree
• 1/4 cup heavy cream
• 5 cups pasta of your choice, cooked al dente
• 1 tablespoons butter
• salt and freshly ground black pepper to taste

Smoked Andouille and Louisiana Crawfish over Pasta

Photo by Matthew Noel for Louisiana Kitchen & Culture

Seafood Cannelloni

• 1/4 pound medium (31-35 count) Gulf shrimp, peeled, deveined and cut into 1/2-inch pieces
• 1/4 pound jumbo lump Gulf crab meat, picked through
• 1/4 pound fresh Gulf fish fillets (grouper, redfish or drum) cut into 1/2-inch pieces, skin and bones removed
• 1 slice whole wheat bread, cut into 1/2-inch cubes
• zest of 1/4 lemon
• 2 dashes Tabasco sauce
• 1/4 pound ricotta cheese
• 1/4 pound burrata mozzarella
• 1/2 Tbs kosher salt
• 12 cooked cannelloni noodles
• 1 cup fresh bread crumbs

Leek Fonduta

• 2 Tbs olive oil
• 2 yellow onions, roughly chopped
• 1 rib celery, roughly chopped
• 1 leek, white part only, roughly chopped plus 1 leek, cleaned and cut into thin strips
• 1 clove garlic, roughly chopped
• 1 fennel stalk, roughly chopped
• 1 750 ml bottle dry vermouth
• 1 1/2 cups clear fish broth
• 1 quart heavy cream

Seafood Cannelloni with Leek Fonduta

Click for Video of Cooking Demonstration

Shrimp

• 1/4 cup raw smoked bacon, chopped
• 2 large shallots, minced
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
• 1/4 cup warm water
• 1 tablespoon fresh thyme
• 1/4 cup sliced green onions
• 1 cup roasted shiitake mushrooms
• 1/2 stick butter, room temperature

Grits

• 2 cups water
• 2 cups whole milk
• 1 stick salted butter
• 1½ cups stone ground grits
• salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.

Flounder

• 4 Gulf flounder fillets, about 1/4 pound each
• 1/2 stick butter
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped yellow onion
• 1 cup fresh Louisiana lump crabmeat
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon Louisiana Original Hot Sauce
• 1/8 teaspoon Cajun Injector Cajun Shake
• salt to taste
• 1 egg
• 1 tablespoon mayonnaise
• 1/3 cup bread crumbs
• 1/4 teaspoon paprika
• 2 teaspoons freshly chopped parsley 

Mornay Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk, heated but not boiled
• 1/2 cup grated gruyere cheese
• 2 egg yolks, slightly beaten
• salt and pepper to taste
• 1/4 teaspoon nutmeg 

Crabmeat Stuffed Gulf Flounder with Mornay Sauce

Click for Video of Cooking Demonstration