• 1lb jumbo lump crab meat, cleaned
• 2 creole tomatoes, diced small
• 2 ears corn roasted on the cobb then removed from cobb
• 2Tbs chiffonade basil
• kosher salt, 1 pinch or to taste
• black pepper, 1 pinch or to taste

• 4 chicken breasts (6 to 8 ounces each)
• 1/2 cup torn romaine lettuce leaves
• oil, to taste
• vinegar, to taste

Seasoning

• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon paprika

 Blackened Chicken Salad

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Lemon Pepper Vinaigrette (Makes 1 cup)

• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon roasted peppercorns
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 3/4 cup olive oil

Salad

• 1 cup lemon pepper vinaigrette
• 16 large shrimp, peeled except for the tails
• 2 teaspoons Emeril's Creole seasoning
• 4 cups assorted greens
  (Bibb, mache, frisée, arugula, watercress, radicchio, or other salad greens)
• 16 spears large fresh asparagus, peeled and blanched

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

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• 3 tablespoons fresh blueberries
• 3 tablespoons blueberry vinegar
• 2 tablespoons honey
• 1 teaspoon sea salt
• 1/2 cup extra virgin olive oil

Salad

• 4 cups baby spinach leaves
• 1 red onion, thinly sliced in rings
• 2 cups romaine lettuce leaves (use the small inner leaves)
• 1 large avocado, sliced
• 1 cup almonds, sliced (pumpkin seeds are alternative)
• 1 cup fresh blueberries

Note: Shown with pumpkin seed but almonds used in our recipe - either is great.

Spinach Avocado Salad with Blueberry Vinaigrette 

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• 1 ½ pounds baby lettuce (such as oak leaf, arugula, frisée or romaine)
• 1 cup toasted pecan pieces
• 6 ounces sugarcane vinaigrette (recipe follows)
• Salt and pepper, to taste

Sugarcane Vinaigrette (Makes 6 Ounces)

• 1/8 cup Creole mustard
• 1/8 cup Steen’s cane syrup
• ¼ cup sugarcane vinegar
• 1 tablespoon fresh chopped garlic
• 1 cup good olive oil
• 1 tablespoon chopped parsley
• Salt and pepper, to taste

• 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

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• 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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• Three-Pepper Vinaigrette (recipe follows)
• 1 large or 2 small mirliton, peeled and cut into matchsticks
• 1-1/2 pounds (21 to 25-count) boiled Gulf shrimp (prepared with liquid or dry crab boil)
• 2 small ripe avocados
• 2 cups spring mix (about 3 ounces) or other mixed baby lettuces
• Small red onion, sliced very thinly and separated into rings, for garnish
• Finely diced red, green and yellow peppers, for garnish

Three-Pepper Vinaigrette, Yield: About 1-1/2 cups

• 1 large egg yolk
• 1/4 cup fresh lemon juice
• 1 cup extra virgin olive oil
• 1/4 cup vinegar
• 1/2 teaspoon very finely chopped shallot
• 1/4 teaspoon very finely chopped garlic
• 8 medium leaves basil, finely chopped
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon Kosher or sea salt
• 2 tablespoons each finely chopped red, green and yellow bell pepper

Arnaud's Gulf Shrimp Salad

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• 2 cups orzo pasta
• 2 cups diced, rotisserie, skinless white chicken
• 1 cups frozen peas, thawed, or shelled edamame
• 1/2 cup chopped green onions
• 1/2 cup crumbled reduced-fat feta cheese
• 1 cucumber, peeled and chopped
• 8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
• 2 teaspoons dried dill weed
• 1 tablespoon lemon juice
• 2 tablespoons Nakano roasted garlic seasoned rice vinegar
• 2 tablespoons olive oil
• salt and pepper to taste

Note:To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft. This image shows the Greek version (no chicken and whole tomatoes) otherwise yours should look much the same.

Chicken Salad with Orzo

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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

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