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

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  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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• Kosher salt and freshly ground pepper 
• 1 bunch broccolini, about½ lb (250 g), tough ends removed 
• 12 oz (375 g) orzo 
• 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
• 2 tablespoons unsalted butter 
• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 lb (500 g) medium shrimp, peeled and deveined 
• ½ cup (2 ozJ60 g) freshly grated 
• Parmesan cheese 
• 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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Cheese Grits

• 5 cups chicken stock
• 1½ cups grits
• 1 cup heavy cream
• 1 round gouda cheese
• salt

Shrimp

• 3 tablespoons unsalted butter
• 1 cup minced onion
• 1 cup minced green bell pepper
• 1 cup minced red bell pepper
• 1 tablespoon minced garlic
• 1½ pounds fresh Gulf shrimp
• 1 cup dry white wine
• 1 cup heavy cream
• salt and pepper to taste
• cayenne pepper, to taste
• 4 strips cooked bacon, crumbled
• green onions, minced
• paprika

Gibson Shrimp and Grits a Ya-Ya

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• 2 tablespoons oil
• 4 tablespoons flour
• ¾ cup finely chopped celery
• ½ cup finely chopped onions
• ¼ cup finely chopped bell pepper
• 4 ounces tomato sauce
• 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
• 5 cups chicken stock
• 1 pound cleaned Louisiana shrimp*
• 1 teaspoon salt
• ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

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• 1 large onion, chopped
• 1 bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 cup butter
• 2 10-ounce cans tomatoes with chilies
• 2 10-ounce cans tomato sauce
• 1 cup chopped celery
• salt, black pepper, and cayenne pepper, to taste
• 1 pound peeled shrimp, ground
• 1 pound peeled crawfish tails, ground
• 1 onion, grated
• 1 bell pepper, minced
• salt and cayenne pepper to taste

Seafood Boulettes in Tomato Gravy

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• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

• 2 cups orange marmalade
• 1/4 cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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• ½ cup chopped celery
• ½ cup chopped green onions with tops
• 1 clove garlic, minced
• ¾ cup butter, in all
• 1½ cups moistened unseasoned croutons
• ½ pound crabmeat
• 2 tablespoons chopped parsley
• ½ pound shrimp, boiled and chopped
• 1 egg, slightly beaten
• salt, pepper, and cayenne pepper to taste
• 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

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• 12 slices natural cured bacon
• 12 large peeled and deveined shrimp
• 4 fresh mushrooms, halved
• 1 bell pepper, cleaned and cut into 8 equal pieces
• 8 1-inch chunks fresh pineapple
• ½ cup olive oil
• ½ cup lemon juice
• ½ cup catsup
• ½ cup brown sugar

Shrimp Kebabs

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• 1/2 cup pineapple juice or water
• 1 cup hot pepper jelly
• vegetable oil
• 24 jumbo Louisiana shrimp  
• 2 large eggs 
• 1/2 cup cornstarch 
• Creole seasoning 
• 1 cup sweetened flaked coconut 
• 1 cup panko breadcrumbs

Coconut Shrimp

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