• ¼ cup salt 
• 2 pounds shell-on jumbo shrimp (16 to 20 per pound) 
• 4 tablespoons unsalted butter, melted 
• ¼ cup extra-virgin olive oil 
• 6 garlic cloves, minced 
• 1 teaspoon anise seeds 
• ½ teaspoon red pepper flakes 
• ¼ teaspoon pepper 
• 2 tablespoons minced fresh parsley 
• Lemon wedges

Garlicky Roasted Shrimp with Parsley and Anise

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• 1 pound of peeled crawfish tails 
• 1 pound of shrimp, peeled and deveined 
• ½ cup of oil 
• 1 large bell pepper
  
• 1 small onion
• 1 rib of celery celery 
• 1 teaspoon of cayenne pepper 
• Salt and black pepper, to taste 
• 2 eggs 
• 1 cup of bread crumbs , or 3 or 4 slices of bread, cubed 
• 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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• ¼ cup diced yellow onion 
• ¼ cup diced bell pepper (red and/ or green) 
• Olive oil or butter for sautéing and coating the baking dish 
• 4 cups cooked white rice 
• ¾ cup mayonnaise 
• ½ cup tomato sauce 
• 12 ounces peeled and deveined medium shrimp 
• 1 pound crabmeat, picked over to remove shells 
• 2 tablespoons seafood boil spice 
• 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

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• 3 lb. unpeeled, large raw shrimp, peeled and deveined 
• 1 to 3 Tbsp. Shrimp Seasoning (recipe follows) 
• 6 Tbsp. butter, softened and divided 
• 2 cups chopped onion 
• 1 cup chopped green bell pepper 
• 1 cup chopped celery 
• 3 garlic cloves, minced 
• 1 (28-oz.) can diced tomatoes
• 2 bay leaves
• 1 Tbsp. Worcestershire sauce
• Hot sauce
• 2 Tbsp. all-purpose flour
• Garnishes: chopped green onions, chopped fresh parsley

Shrimp Seasoning: combine the following

• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground red pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Shrimp Creole

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• ½ cup of chopped onions
• ½ cup of chopped celery
• ¼ cup of butter 
• 2 eggplants, diced or sliced
• 1 cup of bread crumbs plus more for topping
• 1 pound of boiled shrimp, peeled and chopped
• ½ pound of crab meat
• 2 eggs, beaten 
• ¼ cup of chopped green onion tops
• ¼ cup of chopped parsley
• salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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• 1½ cups (3 sticks) butter 
• 3 cups chopped onions 
• 2 cups chopped green bell peppers 
• 1 cup chopped celery 
• ½ cup all-purpose flour 
• ½ cup chopped fresh parsley 
• 1½ pounds medium shrimp, peeled and deveined 
• 1½ pounds peeled crawfish tails 
• 2 cups half-and-half 
• 1 pound Velveeta or American cheese, cubed 
• 2 tablespoons chopped pickled jalapeño peppers 
• 2 teaspoons chopped garlic 
• salt 
• cayenne pepper 
• 1 pound fettuccine, cooked according to the package directions and drained 
• 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

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• 3/4 cup top-quality mayonnaise
• 1 teaspoon salt, or to taste
• 2 teaspoons dry mustard
• 6 green onions, diced
• 1 cup finely diced red and green peppers
• 1 teaspoon paprika
• hot sauce to taste
• 2 pounds boiled peeled shrimp
• 6 medium tomatoes
• lettuce leaves, parsley, for garnish

Creamy Shrimp Salad

Photo M.Studio

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Seasoning mix:

• 2 teaspoons salt
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried sweet basil leaves
• ½ teaspoon dry mustard
• ½ teaspoon white pepper
• ½ teaspoon dried thyme leaves
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cayenne

• ---

  1 pound medium peeled shrimp

• 1 (12-ounce) can evaporated skim milk
• ½ cup nonfat cream cheese

• ¾ cup chopped onions
• ¾ cup chopped red bell peppers, in all
• ¾ cup chopped yellow bell peppers, in all
• ¾ cup chopped green bell peppers, in all
• ½ cup defatted seafood stock
• 1 ½ cups apple juice, in all
• ½ teaspoon minced fresh garlic
• 6 tablespoons nonfat dry milk
• ¼ cup nonfat mayonnaise
• 3 cups cooked rice or 6 cups cooked pasta shells

Sweet Pepper Cream Shrimp

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• 10 gallons water
• 3 dozen live Louisiana crabs
• 1 8-ounce bottle Zatarain’s liquid crab boil
• 1 cup iodized salt
• 3 pounds Zatarain’s Pro Boil
• 1 cup cayenne pepper
• 2 cups lemon juice
• 6 lemons, halved
• 6 oranges, halved
• 4 large yellow onions, halved
• 2 pounds small red bliss potatoes
• 3 heads garlic, tops cut off to expose toes
• 1 pound fresh button mushrooms
• 2 pounds smoked sausage, cut into 1-inch pieces
• 6 ears fresh or frozen corn, snapped in half
• 10 pounds  Louisiana shrimp
• 1 5-pound bag of ice

Louisiana Seafood Boil

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