• 2½ teaspoons kosher salt, plus more to taste
• 1 pound headless large shell-on shrimp
• 6 large eggs
• 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
• ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
• 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
• 2 teaspoons Dijon mustard Freshly ground black pepper
• 2 vine-ripened red tomatoes, cut into 8 slices total
• 4 leaves butter lettuce
• 4 top-loading hot-dog buns
• 2 scallions (white and green parts), finely sliced

Shrimp and Deviled Egg Salad Rolls

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• 2½ teaspoons kosher salt, plus more to taste
• 1 pound headless large shell-on shrimp
• 6 large eggs
• 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
• ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
• 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
• 2 teaspoons Dijon mustard Freshly ground black pepper
• 2 vine-ripened red tomatoes, cut into 8 slices total
• 4 leaves butter lettuce
• 4 top-loading hot-dog buns
• 2 scallions (white and green parts), finely sliced

Shrimp and Deviled Egg Salad Rolls

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• ½ cup mayonnaise
• ¼ cup stringed and finely diced celery
• 1 tablespoon finely diced roasted and peeled red pepper
• 1 lemon, juiced (about 2 tablespoons)
• 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
• ¼ teaspoon kosher salt
• 1 tablespoon chopped fresh parsley
• 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
• 4 large Sally Lunn Rolls or other soft roll
• 1 tablespoon butter (plus more, as needed)

Home Creole Seasoning

Combine:

• 3 tablespoons paprika
• 2 tablespoons table salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 2 teaspoons black pepper
• 2 teaspoons white pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme

Southern Shrimp Roll

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• 3 green tomatoes
• 1 tablespoon sugar
• 1½ teaspoons salt, divided
• ½ cup mayonnaise
• 2 teaspoons hot sauce
• 1½ cups all purpose flour
• 1½ cups panko bread crumbs
• 1 tablespoon Old Bay seasoning
• 4 large eggs
• 1½ cups vegetable oil for frying
• 4 large brioche sandwich rolls, split and toasted
• 12 slices cooked bacon, halved
• 2 cups shredded iceberg lettuce

Bacon, Lettuce, and Fried Green Tomato BLT

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• 2 pounds ground chuck
• 6 slices bacon, cooked and coarsely chopped
• 1 cup toasted breadcrumbs
• 1½ teaspoons salt
• ½ teaspoon black pepper
• burger buns, condiments, and garnish of choice
• Spicy Fries, Roasted Mushrooms and Onions, for serving

Bacon-Chuck Burgers

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• 4 pounds boneless pork butt, cubed
• salt and pepper to taste
• 1 teaspoon granulated onion
• ½ teaspoon granulated garlic
• 1 tablespoon cooking oil
• 1 large yellow (sweet) onion, halved lengthwise and thinly sliced crosswise
• 1 teaspoon smoked paprika
• 1 teaspoon hot paprika
• 1 tablespoon beef bouillon*
• ¼ cup molasses (not blackstrap)
•  

Pressure cooker: 

• ½ cup water
• ¼ cup cider vinegar

Slow-cooker:

• 2 cups water
• 1 cup cider vinegar

*If not using beef bouillon, substitute condensed beef broth for the water

Instant Pot or Slow Cooker Braised Pork Manwiches

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• 3 tablespoons mayonnaise
• 1 tablespoon Creole mustard
• 1/2 teaspoon Worcestershire sauce
• hot sauce to taste
• 1/4 cup thinly sliced green onion tops
• 2 slices sandwich bread
• 1 pound cooked and cleaned shrimp
• 2 large eggs, well beaten
• 4 tablespoons butter
• 1 tablespoon vegetable oil
• Creole tartar sauce
• soft buns, lettuce, tomato, etc. for serving

Shrimp Burger

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• ½ cup (1 stick) unsalted butter
• 2 tablespoons minced garlic
• 4 ciabatta rolls, split
• ⅔ cup whole-wheat flour
• ½ cup powdered milk
• ½ teaspoon cayenne
• 1½ teaspoons coarse salt
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh chives
• Freshly ground pepper
• 32 fresh large oysters, shucked and drained
• Neutral-tasting oil, such as safflower, for frying
• lettuce, washed well and drained
• 4 anchovy fillets, rinsed (optional)
• 2 lemons, cut into wedges

Oyster Po'Boy

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This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

• 24 peeled Louisiana shrimp, medium size
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons coarsely ground black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 3 tablespoons water, or as needed
• ½ lemon, seeded
• 1 stick butter cut into 6 to 8 pieces
• 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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• 4 cups yellow corn meal
• 1 teaspoon crushed red-pepper flakes ½ teaspoon cayenne
• Coarse salt and freshly ground pepper
• 12 catfish fillets (about 8 ounces each).
• cut in half crosswise
• 24 slices white sandwich bread
• Mayonnaise, for serving (optional)
• Pickle relish, for serving (optional)
• 1 Vidalia or other sweet onion, sliced into ¼-inch rounds

Fried Catfish Sandwiches

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