• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1/4 teaspoon chipotle chili flakes or red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• 1/2 cup canned tomato purée
• 1/2 teaspoon salt
• 1 andouille sausage (about 1/4 pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium Louisiana shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces of meaty white Gulf fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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• 1 gallon vegetable or peanut oil
• 2 cups piquillo peppers, canned or packed in oil
• 2 cups mayonnaise
• 1 cup rice flour, plus extra for dredging shrimp
• 1½ cups soda water
• 1 egg
• 2 dozen large Louisiana shrimp, cleaned, tail on
• fresh hergs or greens for garnisn (such as basil, mint, cilantro, mizuna, and/or arugula)
• white wine vinegar, for dressing
• Tabasco
• salt and freshly ground black pepper

John Besh's Crunchy Shrimp Salad

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• 1 sleeve saltine crackers, finely crushed
• 1 cup plain flour
• salt, black pepper, and cayenne pepper
• 2/3 cup buttermilk
• 1 egg
• 1 pound cleaned small shrimp
• cooking oil, for frying

Buttermilk-Battered Popcorn Shrimp

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• 6 tablespoons olive oil
• ½ pound medium shrimp, peeled, deveined, and cut into ½ inch pieces
• salt to taste
• 1 pound squid, cleaned and cut into rings ½ inch wide (about 1/2 pound cleaned)
• 3 large cloves garlic, lightly crushed
• ½ cup chopped fresh flat-leaf parsley
• red pepper flakes to taste
• 1 pound small hard-shell clams, soaked in cool water for 30 minutes and well scrubbed
• 1 pound ripe cherry tomatoes, halved, or plum tomatoes, seeded and chopped
• 1 pound spaghetti or linguine

Pirate Spaghetti

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• 2 large cloves garlic, finely chopped
• 3 tablesoons chopped fres parsley
• 6 tablespoons olive oil
• 1/2 pound cleaned shrimp, cut into bite-sized pieces
• salt and pepper to taste
• 6 cups chicken or fish stock
• 1 yellow onion, finely chopped
• 2 cups medium-grain rice 
• 1/2 cup dry white wine
• 2 tomatoes, peeled, seeded, and choppet
• (about 1 cup)
• 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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• 1½ pounds octopus
• 1 quart water
• 1 cup Anson Mills Piccolo farro
• 2 tablespoons unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves fresh garlic, minced
• 1¼ tablespoon red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup peeled and diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine that you would want to drink
• 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
• 1 quart chicken stock
• 3 tablespoon salt
• 1/4 teaspoon freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil
• 1/4 cup parsley
• 1 lemon
• 1/2 thinly sliced baguette
• 1 tablespoon olive oil

Seafood Stew With Farro

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• 1 tablespoon pure olive oil
• 2 tablespoons unbleached all-purpose flour
• 1 sweet onion, chopped
• 1 stalk celery, diced
• 1 small green bell pepper, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
• 1 lb large shrimp (21/25 count), shelled and deveined
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Coarse kosher salt and freshly ground black pepper
• Cooked long grain white or jasmine brown rice, for accompaniment
• 2 green onions, trimmed and chopped

Smoky Seafood Étoufée

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• Five-Pepper Jelly (recipe follows) 
• 1 (2-ounce) slab tasso* 
• ½ cup all-purpose flour
• ¾ teaspoon Creole seasoning
• 12 whole pickled okras
• 24 jumbo shrimp
• ½ cup vegetable oil
• Crystal Hot Sauce Beurre Blanc (recipe follows)

Five-Pepper Jelly

• 1½ cups light corn syrup
• 1¼ cups white wine vinegar
• ½   teaspoon Kosher salt
• ½  teaspoon red pepper flakes
• ¼  teaspoon black pepper
• 3 large bell peppers (1 each: red, yellow & green)
• 4 jalapeño peppers

Crystal Hot Sauce Beurre Blanc

• 1 small shallot, minced
• 6 cloves garlic, minced
• ⅓  cup Crystal Hot Sauce
• ¼ cup heavy cream
• 6 tablespoons cold butter, chopped
• salt and pepper 

Shrimp & Tasso Henican

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• 15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) 
• 12 ounces cream cheese, softened, divided
• ½ cup chicken broth, divided
• 2 cups spinach, coarsely chopped
• 2 cups Louisiana lump crabmeat
• 2 cups cooked shrimp, chopped
• 1½ teaspoons dried basil
• 1 jar (25-26 ounces) good marinara sauce
• 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
• ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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• 6 center-cut bacon slices, chopped 
• 1 cup chopped onion 
• 1/2 cup chopped celery 
• 1 teaspoon chopped fresh thyme 
• 1 garlic clove, minced 
• 4 cups fresh or frozen corn kernels, thawed
• 2 cups chicken broth
• 3/4 pound peeled and deveined medium shrimp
• 1/3 cup half & half 
• salt and pepper salt

Shrimp, Corn and Bacon Chowder

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