Shrimp and Crawfish Corn Dogs

• 8 ounces medium shrimp, peeled and deveined
• ​1/2 teaspoon kosher salt
• 2 tablespoons heavy cream
• 1 egg
• ​2 dashes Worcestershire sauce
• ​1/2 teaspoon hot pepper sauce
• 3/4 teaspoon Cajun seasoning
• 4 cups crawfish tails
• 1/2 cup frozen corn, thawed
• 1/2 cup green onions, thinly sliced
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1 cup lager beer
• peanut for frying

Spicy Mustard

• 1/4 cup whole grain Dijon mustard
• 1 cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 2 dashes of Worcestershie sauce
• 2 dashes of hot pepper sauce
• 2 teaspoons dry mustard
• Salt and pepper to taste

Shrimp and Crawfish Corn Dogs with Spicy Mustard

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• 6 green onions, chopped keep white and green parts
• 1 fresh jalapeño, finely chopped, with seeds
• 1 large green bell pepper, coarsely chopped
• 3 tablespoons unsalted butter
• 1 lb tomatoes, coarsely chopped
• 3 cups corn (from 5 to 6 ears), frozen may be substituted
• 1/2 pound small fresh okra, trimmed, keeping stem end intact

Stewed Corn and Tomatoes with Okra

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• 1 cup whole milk
• 2 tablespoons unsalted butter, melted
• 2 large egg yolks
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 12 ounce package frozen creamed corn
• 2 tablespoons red bell pepper, finely chopped
• 2 tablespoons onion, finely chopped
• 1 teaspoon sage, chopped
• 2 large egg whites
• salt and pepper to taste

Corn and Red Pepper Pudding

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• 2 tablespoons unsalted butter
• 1 large green bell pepper, cored seeded finely chopped
• 3 scallions, finely chopped
• 2 garlic cloves, minced
• 4 cups thawed frozen corn kernals
• 3/4 cup heavy cream
• 1½ cups milk
• 5 large eggs beaten
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Tender Corn Pudding

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• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 tablespoons Creole mustard
• 2 tablespoons chives or green onions 
• 2 tablespoons chopped fresh parsley
• 2 pounds large shrimp, cooked in seasoned water, then peeled and deveined 
• 2 cups fresh corn kernels
• Salt and freshly ground black pepper, to taste

Marinated Shrimp and Corn

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• 4 tablespoons olive oil
• 1 carrot, diced (about 1 cup)
• 1 yellow onion, diced (about 1 cup)
• 1 bell pepper, diced (about 1 cup)
• 2 stalks celery, diced 
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 2 cans tomato sauce 
• 2 15-ounce cans crushed tomato
• 1/3 cup vinegar
• 1 cup shrimp stock or water
• salt, to taste
• pepper, to taste 
• thyme, to taste
• parsley

Grits

• 4 ears corn, roasted 
• 6 cups water
• 2 cups heavy cream
• 2 tablespoons salt
• 1/4 cup butter
• 2 cups grits
• 1/2 cup Parmesan

Shrimp

• 36 Louisiana shrimp (16–20 count)
• 4 tablespoons butter
• Parmesan cheese, for garnish
• green onions, for garnish

Creole Shrimp & Grits 

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• 1 cup olive oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 1/2 cup chopped garlic
• 1 cup flour
• 1 cup Steen’s cane syrup
• 1 teaspoon curry powder
• 2 quarts crawfish stock
• 14 oz. can of unsweetened pumpkin 
• 2 cups fresh corn kernels
• 1 lb. peeled Louisiana crawfish tails  
• 1 cup heavy cream
• Salt to taste
• Pepper to taste

Crawfish and Corn Bisque with Curried Pumpkin

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• 1 red onion, chopped
• 1/2 cup chopped celery
• 1/2 teaspoon minced garlic
• 1 green bell pepper, seeded and chopped
• 2 cups diced sweet potatoes (Louisiana yams)
• 1 (16-ounce) bag frozen corn
• 1 (14 3/4-ounce) can cream style corn
• 1 (10-ounce) can chopped tomatoes and green chilies
• 1 (6-ounce) can tomato paste
• 4 cups canned fat-free chicken broth
• 1½ pounds peeled medium shrimp
• Salt and pepper to taste
• Chopped green onions (scallions), optional

Shrimp Corn and Sweet Potato Soup

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• 4 tablespoons butter
• 1/2 cup onions, chopped
• 1/2 cup corn
• 1 jalapeño, chopped
• 3/4 cup broccoli, chopped
• 1/2 lb Louisiana crawfish tails, chopped
• 4 oz heavy cream
• 3/4 cup cottage cheese
• 2 eggs, beaten
• 2 1/4 cups corn meal 
• 3 tablespoons cheddar cheese, grated

Louisiana Crawfish Cornbread Muffins 

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• 2 tablespoons butter 
• 1 cup chopped yellow onions 
• 1/2 cup chopped celery 
• 1/2 cup chopped red bell peppers 
• 1 teaspoon minced garlic 
• 3 teaspoons Cajun seasoning 
• 8 ea fresh sweet yellow corn cobs
• 8 ounces cooked crawfish tails 
• 1/4 teaspoon salt
• 2/3 cup heavy cream 
• garnish: chopped green onions