• 3 tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• ½ cup minced red bell pepper
• 1 tablespoon minced garlic
• ¼ cup minced smoked ham
• 2 cups heavy cream
• 2 teaspoons freshly squeezed lemon juice
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 pound peeled cooked Louisiana crawfish tails, with fat
• 1 ½ teaspoons Emeril's Original Essence or Creole Seasoning (recipe follows)
• ¼ cup finely chopped green onion ½ cup finely grated Parmigiano­ Reggiano cheese
• 2 tablespoons minced fresh parsley leaves
• 1 pound fettuccine or linguine, cooked until al dente
• Red pepper flakes to taste
•  

Creole Seasoning: Combine:


• 2 ½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon freshly ground black pepper 1 tablespoon onion powder
• 1 tablespoon cayenne
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Fettuccine with Seafood Cream Sauce

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For the Soup Base 

• 2 quarts water 
• One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid 
• 1½ cups dry white wine 
• 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups)
• 2 medium carrots, trimmed and sliced thick 
• 1 large onion, cut into thick slices 
• 10 sprigs fresh thyme 
• Zest of ½ lemon, removed in wide strips with a vegetable peeler
• ½ teaspoon loosely packed saffron threads 
• ¼ cup extra-virgin olive oil 
• Salt 

To Prepare the Soup 

• ¼ cup extra-virgin olive oil 
• 8 cloves garlic, peeled 
• 2 small leeks, white parts only, trimmed, cleaned, and sliced ¼ inch thick (about 2 cups)
• 1 large onion, sliced thin 
• 4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½ inch rings
• 18 medium sea scallops (about ½ pound)
• 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces 
• 2 cups cooked cannellini beans (optional)
• 24 mussels, preferably cultivated, cleaned 
• 12 large shrimp, peeled and deveined (about ½ pound)
• ¼ cup fresh Italian parsley 
• Salt and freshly ground black pepper 
• Garlic bread, for serving

Savory Seafood Stew

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• zest of 1 lemon
• juice of 1 lemon
• 1 tablespoon "Meat Seasoning" (formula follows)
• 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
• 1 pound jumbo shrimp, peeled, deveined
• 1 tablespoon oil
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 jalapeno, chopped
• 8 garlic cloves, minced
• 1½ teaspoons dry oregano
• 1½ teaspoons dry thyme
• 1 tablespoon salt
• 1 ½ teaspoons black pepper
• 1 tablespoon sugar
• ¾ cup white wine
• 28 ounces diced tomatoes
• 1 quart seafood stock
• 1 bay leaf
• 8 basil leaves, chiffonade
• 1 bunch parsley, chopped

Meat Seasoning: Combine

• 3 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1½ teaspoons ground cumin

Gulf of Mexico Seafood Stew

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Peppers:

• 1 stick butter
• 1 small sweet onion, minced
• 1 small green bell pepper, minced
• 3 garlic cloves, minced
• 1 cup Louisiana crawfish tails, with fat
• 2 cups small, peeled Louisiana shrimp
• 1 cup Louisiana crabmeat, picked
• ¾ teaspoon salt
• ½ teaspoon cayenne

Crawfish Cream Sauce

• 2 tablespoons vegetable oil
• ¼ cup minced tasso
• 1 small sweet onion, minced
• 1 small red bell pepper, minced
• 2 teaspoons Italian seasoning
• 1 pound Louisiana Crawfish tails, with fat
• 1 quart heavy cream
• salt, pepper, and hot sauce to taste

Seafood Stuffed Peppers with Crawfish Cream Sauce

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Chopped Salad

• 8 cups romaine lettuce
• ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
• ¼ cup minced green onion
• ½ cup diced orange bell pepper
• ½ cup sliced grape tomatoes
• ½ cup diced cucumber
• ½ cup fresh sweet corn cut from the cob
• ¼ cup diced purple onion
• Pickled Green Tomato Vinaigrette (recipe follows)
• Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

• 1 cup drained pickled green tomato relish, reserve liquid
• ½ cup reserved liquid from pickled green tomato relish
• 3 tablespoons cane vinegar
• ⅓ cup extra-virgin olive oil

Fried Fish Croutons

• 1 pound firm white-fleshed fish fillets
• cornmeal-based fish fry (we used Louisiana Fish Fry)
• cooking oil for frying

Chopped Salad with Fried Fish Croutons

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• 1 pound Louisiana shrimp or crawfish
• 4 large bell peppers
• 2 tablespoons vegetable oil
• 1/2 pound andouille sausage, chopped
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 2½ cups crumbled cornbread
• 2/3 cup fresh grated Parmesan cheese
• 2 eggs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Seafood-Stuffed Bell Pepper

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