• 1 pound (21-25 count) shrimp, peeled and deveined
• 1 pound jumbo lump crabmeat
• 1 pint select oysters in liquid
• 1 pound redfish, cubed
• 1/2 cup oil
• 1/2 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 8 ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon jalapeños, minced
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1½ quarts fish stock
• 1 cup green onions, sliced
• 1 cup parsley, chopped
• salt and cracked black pepper to taste

Seafood Sauce Piquant

Click image to enlarge.

Lemon Pepper Vinaigrette (Makes 1 cup)

• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon roasted peppercorns
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 3/4 cup olive oil

Salad

• 1 cup lemon pepper vinaigrette
• 16 large shrimp, peeled except for the tails
• 2 teaspoons Emeril's Creole seasoning
• 4 cups assorted greens
  (Bibb, mache, frisée, arugula, watercress, radicchio, or other salad greens)
• 16 spears large fresh asparagus, peeled and blanched

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

Click image to enlarge

• 1 red onion, chopped
• 1/2 cup chopped celery
• 1/2 teaspoon minced garlic
• 1 green bell pepper, seeded and chopped
• 2 cups diced sweet potatoes (Louisiana yams)
• 1 (16-ounce) bag frozen corn
• 1 (14 3/4-ounce) can cream style corn
• 1 (10-ounce) can chopped tomatoes and green chilies
• 1 (6-ounce) can tomato paste
• 4 cups canned fat-free chicken broth
• 1½ pounds peeled medium shrimp
• Salt and pepper to taste
• Chopped green onions (scallions), optional

Shrimp Corn and Sweet Potato Soup

Click image to enlarge

• 3 cups vegetable oil
• 3½ cups flour
• 1½ cups onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/4 cup garlic, minced
• 1½ lbs lean, smoked andouille sausage, diced
• 3 quarts chicken stock
• 1 quart shrimp stock
• 3 pounds fresh okra, cut and washed
• 3 cups canned tomatoes, diced
• 1/2 cup green onion diced
• 1/8 cup parsley, chopped
• 2 lbs 40 to 50 count shrimp, peeled and deveined
• Creole seasoning, to taste
• Louisiana hot pepper sauce, to taste
• Worcestershire sauce, to taste
• 1 ounce gumbo filé

Traditional Shrimp and Okra Gumbo 

Click image to enlarge

• 2 1/2 pounds fresh Louisiana shrimp, peeled and deveined
• 2 ounces tequila
• 1 cup fresh lime juice
• 1/4 cup red onion, very finely diced
• 1 red bell pepper, very finely diced
• 1 avocado, diced
• 1 bunch cilantro, chopped fine
• Sea salt, to taste
• 1 fresh jalapeño pepper
• 2 plantains
• 6 cups vegetable oil

 Tequila Lime Shrimp Ceviche

Click image to enlarge

• 5 ounces pepper jelly
• 2 tablespoons honey
• 1 1/2 tablespoons apple cider vinegar
• Pinch or two cayenne pepper
• 1/4 teaspoon granulated garlic
• 12 tablespoons butter, in all
• 15 (U-12 count) shrimp
• Cajun seasoning, to taste
• 6 tablespoons red onion, sliced thin
• 6 tablespoons red bell pepper, sliced thin
• 6 tablespoons green bell pepper, sliced thin

Bouillabaisse Seafood Ingredients 

• 1 lb peeled, de-veined, raw shrimp
• 1/2 lb fresh fish, trout, pompano etc., cut into 1 inch cubes
• 1 cup raw oysters
• 1/2 lb lump crabmeat
• 1/2 lb raw scallops
• 1/2 lb peeled crawfish tail meat 
• 18 fresh mussels

Other ingredients

• 1/2 lb carrots, chopped
• 1/2 cup tomato paste
• 1/2 lb celery ribs, chopped
• 1 gallon shrimp or fish stock
• 1/2 lb onions, chopped
• 2 cups tomatoes, chopped
• 1/2 fennel
• 1/8 oz saffron
• 1/2 green peppers, chopped
• salt to taste, white pepper to taste
• 1/2 cup olive oil
• 1 tablespoon garlic, chopped
• 3 bay leaves
• 1/4 cup shallots, chopped

Broussard's Bouillabaisse

Click image to enlarge.

Shrimp:

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced

Fried Creole Tomatoes:

• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying

• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1½ cups finely chopped onions
• 3/4 cup finely chopped green bell peppers
• 3/4 cup finely chopped celery
• 2 tablespoons minced garlic
• One 12-ounce bottle amber beer
• 6 cups shrimp stock*
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1/2 pound gumbo crabs* (about 2)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon salt
• 1/2 teaspoon cayenne pepper
• 1 pound medium shrimp, peeled and deveined
• 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
• 1 tablespoon Emeril's Original Essence
• 2 cups shucked oysters with their liquor
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped tender green onion tops
• Cooked white rice, for serving

Chef's note: Gumbo crabs are simply blue crabs that are used to flavor soups, stews, and gumbos in Louisiana. They are typically the smallest crabs in the catch, graded “gumbo crabs” because they are not large enough to command the highest price in a fisherman’s catch. That said, any fresh or frozen blue crabs can be substituted for gumbo crabs.

Emeril’s Classic Seafood Gumbo

Click image to enlarge

• 1 pound (21-25 count) shrimp, heads removed
• 5 teaspoons minced garlic
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Louisiana-style hot sauce
• 3/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 tablespoon unsalted butter
• French bread for serving

​New Orleans Barbecue Shrimp

Click image to enlarge