• 1 stick butter
• 10 large onions, thinly sliced
• 2 cups dry white wine
• 1 gallon rich stock (turkey, vegetable, beef, or chicken)
• 3 bay leaves
• 1 tablespoon dried thyme
• 1/4 cup worcestershire sauce (or more to taste)
• Creole seasoning
• 1 French baguette, sliced into rounds, toasted
• 1 pound gruyere cheese, shredded

French Onion Soup au Gratin

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• 2 tablespoons butter
• 1/2 bunch celery, finely chopped
• 1/2 onion, finely chopped
• 1/8 cup garlic, minced
• 1 bay leaf
• Pinch of dried tarragon
• Pinch thyme
• Pinch of paprika, white pepper and cayenne
• 1 cup white wine
• 1 lb shrimp 36/40 count, peeled and deveined
• 1/2 cup flour
• 1/2 jar shrimp base
• 1 quart heavy cream
• 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
• 2 oz cream sherry
• 1 lb roasted sweet potato pulp (canned)
• 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

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• 1½ cups turkey, diced
• 1 quart chicken or turkey broth
• 1 cup light cream
• 4 tablespoons flour
• 4 tablespoon butter
• 1/4 teaspoon salt (approx.)
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg or mace
• 1 tablespoon parsley or chives, minced
• 1/2 cup cooked carrots, diced (optional)
• 1/2 cup cooked potatoes, diced (optional)

Cream of Turkey Soup

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The broth

• 1 small whole chicken
• 8-12 cups water
• 1 onion, quartered with skin on
• 2 stalks celery
• 10 peppercorns
• 1 clove garlic, lightly crushed
• 2 bay leaves
• 1 tablespoon salt

The soup

• 2 tablespoons chicken fat
• 1 cup onion, diced
• 1/2 cup  celery, diced
• 1 cup carrots, diced
• 1/4 cup white wine
• 1/4 cup parsley chopped
• 1/4 cup fresh chives, chopped
• 1 teaspoon Louisiana-style red pepper sauce

Old Fashioned Chicken Soup

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• 1 pint Gulf oysters
• 1 stick unsalted butter
• 4 tablespoons flour
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups half and half
• 2 teaspoons fresh chopped parsley (1 teaspoon dried)
• salt and pepper
• hot buttered French bread

Cream of Oyster Soup

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• 1 cup onions, chopped
• 1 cup green pepper, chopped
• 1 tablespoon garlic, minced
• 1 lb dried white beans, picked over
• 1 pound tasso ham, cut into large chunks, preferably Poche's brand
• 1 bay leaf
• 1 tablespoon chopped fresh rosemary
• 4 cups chicken broth
• 4 cups water
• kosher salt, black pepper
• red pepper flakes to taste

White Bean and Tasso Soup

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• 3 (5-pound) roasting chickens
• 3 large yellow onuions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Homemade Chicken Stock

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• 3 tablespoons vegetable oil
• 3 cups chopped onions
• 1¼ tablespoons fresh minced garlic
• ​1/2 cup chopped green bell pepper
• ​3/4 cup chopped celery
• ​1 (10-ounce) can diced tomatoes with green chiles such as Ro-tel
• ​1/2 cup dark roux (jarred, or see recipe here)
• ​4 cups seafood stock from a carton, or see recipe here
• ​8 cups water or additional stock
• ​2 bay leaves
• ​1 cup sliced okra (optional; see note)
• ​1 pound Louisiana lump crabmeat, picked over for shells
• ​3 pounds Louisiana shrimp, peeled and deveined
• ​1 pound gumbo crabs, cracked (optional)
• ​1/2 cup chopped green onions
• ​salt and pepper to taste
• hot cooked rice for serving
• hot buttered French bread for serving

Mike Anderson's Seafood Gumbo

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• 1/2 lb Carrots, Chopped
• 1/2 Cup Tomato Paste
• 1/2 lb Celery Ribs, Chopped
• 1 Gallon Shrimp or Fish Stock
• 1/2 lb Onions, Chopped
• 2 Cups Tomatoes, Chopped
• 1/2 Fennel
• 1/8 ounce Saffron
• 1/2 Green Peppers, Chopped
• Salt to Taste
• 1/2 Cup Olive Oil
• White Pepper to Taste
• 1 tablespoon Garlic, Chopped
• 3 Bay Leaves
• 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

• 1 lb Raw Shrimp, peeled, deveined,
• 1/2 lb Fresh Fish, Trout, Pompano
• 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
• 1/2 lb lump crabmeat
• 1/2 lb Raw Scallops
• 1/2 lb Peeled Crawfish Tail Meat
• 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

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• 6 ears of  corn, shucked (4 cups frozen may be substituted)
• ​1 cup heavy cream
• ​2 slices of bacon, minced
• ​1 1/4 cup onion, minced
• ​1 cup red bell pepper, minced
• ​1/2 cup celery, minced
• ​1/2 teaspoon garlic, minced
• ​6 cups chicken broth
• ​3 cups yellow or white potatoes, diced
• ​3 cups tomatoes, peeled, seeded and chopped
• ​One 4 ounce can green chilis, drained and chopped
• ​1 cup Monterey Jack cheese, grated
• ​salt and freshly ground black pepper
• ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

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