• 4 tablespoons butter, in all
• 1 pound Louisiana shrimp
• 5 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely minced onion
• 2 cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• ½ pound lump Louisiana crabmeat
• salt to taste

Shrimp and Crab Risotto

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• 28-ounce can whole San Marzano tomatoes 
• 2 large yellow onions
• 1 bunch green onions
• 1 green bell pepper
• 1 stalk celery
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried hot red pepper flakes 
• 4 large garlic cloves, finely chopped 
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1 roasted red pepper, finely chopped
• 1½ cups dry red wine
• 1 cup seafood stock or bottled clam juice
• 1 cup chicken broth
• salt and pepper to taste
• 3 Louisiana blue crabs, cleaned and halved 
• 18 clams
• 18 mussels
• 1 pound skinless mild Louisiana fin fish
• 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
• 12 scallops
• 1/2 pound cooked Louisiana crawfish tails
• finely chopped flat-leaf parsley and basil, for garnish
• garlic croutons, for serving 

Rouille, for serving (recipe follows)

Rouille

• 4 large cloves garlic
• 1 slice firm white bread, crusts removed
• 1 egg yolk
• ½ cup diced roasted red pepper
• 2 teaspoons lemon juice
• pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
• pinch cayenne pepper
• ¾ to1 cup olive oil
• salt and pepper to taste

Louisiana-Style Cioppino

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• 2 cups russet potato cubes, ⅓- to ½-inch dice
• 4 boneless, skin-on chicken breasts
• granulated garlic, granulated onion, and salt and pepper to taste
• 1 teaspoon cooking oil
• 4 tablespoons butter
• vegetable oil, for frying
• 4 cloves garlic, minced
• 1 cup diced onion
• 8 ounces button mushrooms, thinly sliced
• ½ teaspoon thyme
• 1 bunch green onion tops, thinly sliced
• 8 ounces ham, diced
• ¼ cup chicken broth
• 2 tablespoons chopped fresh parsley
• Béarnaise Sauce (recipe here)

Chicken Pontalba

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• 1 large lemon
• olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1½ cups cooked white beans
• 1/2 cup chopped roasted red pepper
• 1 tablespoon chopped rosemary
• salt and pepper to taste
• 1/2 cup chicken broth, or as needed

Lemon Rosemary Beans

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• 2 tablespoons vegetable oll
• 1 lb boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 3 carrots, peeled and sliced 1/4-inch thick
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/4-inch thick
• 1 onion, chopped fine
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 6 cups low-sodium chicken broth
• 6 (3-inch) strips lemon zest plus 2 tablespoons juice
• 2 cups cooked rice
• 4 large egg yolks
• 2 tablespoons minced fresh parsley or tarragon

Lemony Chicken And Rice Soup

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• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Garlic and Cauliflower Puree

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• 8 cups frozen corn, thawed
• 3 cups low-sodium chicken broth
• 8 ounces andouille sausage, cut into 1/4 inch pieces
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded and chopped fine
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1/2 teaspoon Cajun seasoning
• 1 lb red potatoes, cut into 1/2 inch pieces
• 1/2 cup heavy cream
• salt and pepper to taste

Cajun Corn Chowder

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• 2 tablespoons unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery 
• 1/4 cup chopped red bell pepper
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 1/2 cup dry white wine
• 3/4 teaspoon dried thyme
• 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
• 3½ cups heavy whipping cream
• 1 cup cooked corn
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1 pound lump crabmeat
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion
• 16 crab claws, optional for garnish

Louisiana Corn & Crab Bisque

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• 1 lb. thick-sliced bacon, diced
• 1 white onion, diced (2 cups)
• 1 cup minced celery
• 1 tablespoon garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups peeled and diced russet potatoes (2 lb.)
• 1 tablespoon dry mustard
• 2 teaspoons paprika
• 3 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 4 cups sharp Cheddar, shredded
• 2 cups half-and-half
• Salt, black pepper, and cayenne pepper to taste
• scallions, Minced for garnish

Cheese & Potato Soup

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