• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium-size red bell pepper, cut into thin strips
• 1 medium-size green bell pepper, cut into thin strips
• 2 shallots, chopped
• 1 tablespoon minced garlic
• 36 large shrimp, peeled and deveined
• 1/2 cup shrimp or chicken stock
• 2/3 cups heavy cream
• 1 pound angel hair pasta, cooked and drained
• 1 cup chopped fresh basil leaves (optional)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped pecans
• 1/2 cup freshly grated Parmesan cheese

Vegetable, Pecan and Shrimp Pasta

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• 1 stick unsalted butter
• 1 cup finely chopped onions
• 1 cup canned green chiles, chopped
• 3/4 cup green bell peppers, finely chopped
• 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic 
• 1/2 teaspoon minced garlic
• 3 cups heavy cream
• 1 cup dairy sour cream
• 8 cups grated Monterey Jack cheese
• 2 pounds peeled crawfish tails
• 2/3 cup green onions, finely chopped
• 1/2 cup cooking oil
• 20 6-inch corn tortillas

Crawfish Enchiladas Con Queso

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• 1/2 pound dates (preferably Medjools), pitted and coarsely chopped (about 1 1/4 cups)
• 1/2 cup water
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ cups all-purpose flour
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 recipe Toffee Sauce (follows)

Toffee Sauce

• 6 tablespoons unsalted butter (3/4 stick)
• 3/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
• 1/4 cup heavy cream

Sticky Toffee Pudding

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Shrimp

• 24 colossal (U-10) Gulf shrimp, peeled and deveined
• 1 cup Shrimp Base (recipe follows)
• 1 cup heavy cream
• 2 sticks butter
• 2 tablespoons freshly ground black pepper
• hot French bread

Shrimp Base

• 2 tablespoons olive oil
• 1 cup shrimp peelings (heads, shells)
• 1 cup oyster liquor
• 1 cup Worcestershire sauce
• 1½ tablespoons cracked black pepper
• 1½ tablespoons Creole seasoning
• 1 whole clove garlic
• 1 bay leaf
• 2 tablespoons lemon juice

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Chicken

• 4 boneless, skinless chicken breasts
• 1 cup tightly packed fresh spinach leaves, as needed
• 1 cup Louisiana crawfish tails, chopped
• 1 tablespoon blackening seasoning
• 1/4 teaspoon chopped fresh thyme
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Bayou Sauce (recipe follows)
• parsely for garnish

Bayou Sauce

• olive oil as needed
• 1 tablespoon chopped sun-dried tomato
• 1 teaspoon minced shallots
• 1 teaspoon minced capers
• 1/2 cup heavy cream
• 1/4 cup white wine
• juice of half a lemon
• 2 tablespoons unsalted butter
• 1 teaspoon chopped parsley
• salt and freshly ground black pepper to taste

Crawfish-Stuffed Bayou Chicken

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Soup

• 3 slices bacon cut into small pieces
• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 3 cups diced Yukon gold or baking potatoes
• 1 quart chicken stock
• 2 teaspoons salt
• pinch cayenne pepper
• 1 cup heavy cream
• liquor drained from 1 pint Gulf oysters
• fresh herbs - thyme, chives, parsley - of choice

Oysters

• 1 quart oil for frying 
• 1 pint Gulf oysters, drained, liquor reserved
• Louisiana style hot sauce
• pre-packaged fish fry of choice

Golden Potato Soup with Fried Gulf Oysters

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Bisque

• 1/4 cup olive oil
• 5 pounds Louisiana gumbo crabs
• 2 yellow onions, chopped
• 2 fennel bulbs, chopped and washed
• 1 tablespoon tomato paste
• 2 tablespoons turmeric
• 1 tablespoon paprika
• 1 teaspoon red chile flakes
• 2 bay leaves
• 1/2 cup brandy
• 2 gallons water
• 1 1/2 cups Blonde Roux (recipe follows)
• 2 cups heavy cream
• salt and white pepper to taste
• Tabasco sauce to taste
• Gulf crab claws or jumbo lump crabmeat, for garnish

Blonde Roux

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour

Louisiana Blue Crab Bisque

• 4 tablespoons olive oil
• 2 tablespoons sliced garlic
• 4 tablespoons minced shallots
• 1 teaspoons chile flakes
• 2 teaspoons fresh chopped sage
• 1/4 cup chopped Andouille sausage
• 1/2 cup Louisiana crawfish tails
• 1/4 cup chicken stock
• 1/2 cup tomato puree
• 1/4 cup heavy cream
• 5 cups pasta of your choice, cooked al dente
• 1 tablespoons butter
• salt and freshly ground black pepper to taste

Smoked Andouille and Louisiana Crawfish over Pasta

Photo by Matthew Noel for Louisiana Kitchen & Culture

Risotto

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 cups Arborio rice
• 1 cup white wine
• 2 (32-ounce) cartons low sodium chicken broth
• 1 large tomato, preferably Creole, chopped
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 lbjumbo lump Gulf crabmeat

Flounder

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 4 fresh Gulf flounder filets
• salt and freshly ground pepper to taste
• Chef Danie's House Seasoning (Capone's online store)
• 1/2 cup white wine
• 1 large tomato, preferably Creole, cut into 8 thin slices
• 1 bunch fresh basil leaves
• 2 balls fresh mozzarella cheese, each sliced into 4 even pieces

Garnishes

• micro greens
• Parmesan cheese curl

Gulf Flounder Caprese with Crab Risotto

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