For the shrimp

• 2 quarts water
• 4 tablespoons liquid crab boil
• 2 pounds large raw Gulf shrimp

For the dressing

• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1 teaspoon sugar (or stevia)
• 1 cup extra virgin olive oil (more if needed)
• Kosher salt
• Freshly ground black pepper

For the assembly

• 1 lb jumbo lump, Louisiana blue crab meat
• 2 cups spring mix lettuce greens
• 2 cups spinach leaves, stems removed
• 2 cups chopped iceberg lettuce
• 1 cup thinly julienned carrots
• 1 cup cherry tomatoes
• 1 lb packaged Louisiana crawfish tails
• 1 lb Louisiana blue crab claws, cooked and shelled
• 2 lemons, quartered

Louisiana Seafood Salad

Image courtesy of George Graham and AcadianaTable.com 

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• 1 dozen freshly shucked Louisiana oysters
• 1 cup seasoned seafood breading (fish fry)
• Oil, for frying
• 1 cup fresh baby spinach
• 4 slices Provolone cheese
• 4 slices ripe tomato
• 6 slices crisply fried thick cut bacon
• 4 slices wheat bread, lightly toasted
• 1/4 cup each mayonnaise and Creole mustard, combined

Gattuso's Fried Oyster Club Sandwich

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Filling

• 2½ cups shredded cooked turkey
• 1 cup Creamy Curried Dressing
• 4 flour tortillas (6-inch)
• 1 large papaya, peeled, seeded and sliced
• 3 kiwifruit, peeled, cut lengthwise in half and sliced crosswise
• 1/4 cup blanched slivered almonds, toasted
• Fresh spinach leaves, stemmed, washed and dried

Creamy Curried Dressing

• 1/2 cup chutney
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/3 cup plain nonfat yogurt

Curried Turkey Wraps

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• 1 tablespoon olive oil
• ​2 tablespoons pancetta or 1 slice bacon, diced
• ​1 anchovy fillet, chopped
• ​1/4 cup yellow onion, minced
• ​1 tablespoon garlic, minced
• ​8 cups spinach leaves, wash thoroughly
• ​salt and pepper
• ​2 tablespoons raisins, dark or golden
• ​1 tablespoon pine nuts

Sicilian Spinach With Raisins and Pine Nuts

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• 4 each 8 ounce skin-on Rainbow Trout Filets
• 1 Pound Washed Stemless Spinach
• 8 Ounces  Stemmed and Sliced Shiitake Mushrooms
• 1 Pint plus 1/4 cup Freshly Shucked Gulf Oysters
• 2  Ounces Julienned Tasso
• 4 Ounces Cold Butter, sliced
• Olive Oil
• Lobster Butter
• Salt and Pepper

GW  Fins Rainbow Trout

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For the Spinach Gnudi

• 2½ pounds spinach, stems removed and cleaned
• 1 egg
• 1/2 cup all purpose flour, plus more for dusting
• 1/2 cup grated Parmigano Reggiano cheese
• 1/2 cup plain dried bread crumbs
• 1/4 teaspoon freshly grated nutmeg

For the Coal-Roasted Eggplant Fonduta

• 1 large eggplant
• 1 tablespoon Tahini (Middle Eastern sesame paste)
• 1 teaspoon  kosher salt
• 3/4 cup heavy cream, warm
• 1/2 clove garlic
• 1 teaspoon lemon juice

To assemble the dish

• About 40 of the Spinach Gnudi
• 3 tablespoons unsalted butter
• 1/2 cup almonds, sliced
• Salt to taste
• 1 cup of the warm eggplant fonduta

Chef Alon Shaya

• 1 stick unsalted butter
• 1/2 cup finely chopped onions
• 1 package frozen spinach, thawed and drained
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 3/4 cup freshly grated Parmesan cheese
• 1 jar marinated artichokes, chopped into bite size pieces
• red pepper flakes to taste
• 8 ounces grated Monterrey jack cheese
• tortilla chips or toasted bread cubes, for serving

Artichoke and Spinach Dip

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1 oz fresh spinach, stems removed
1 oz watercress, stems removed
1/2 tablespoon parsley, stems removed
1/2 tablespoon tarragon, stems removed
1 garlic clove, mashed
2 oz olive oil
6 oz homemade or good quality mayonnaise
1/2 tablespoon mustard
salt, to taste
pepper, to taste
lemon juice

• 3/4 cup chopped fennel (bulb only)
• 1/4 cup chopped leeks (green and white parts)
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped scallions (green and white parts)
• 1/4 cup chopped celery
• 1/4 cup ketchup
• 2 1/2 cups chopped frozen spinach (cooked and drained)
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground anise
• 2 teaspoons Worcestershire sauce
• 1/4 cup Herbsaint or Pernod liqueur 
• 1 cup melted salted butter
• 1/2 cup seasoned dried breadcrumbs
• 1 cup heavy whipping cream

Note: Oysters Rockefeller without the oysters. Spinach Rockefeller, AKA "Rock Spinach," at Galatoire's, can be baked in a large dish, as suggested here, or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.

Galatoire's Spinach Rockefeller

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• 8 to 10 dozen raw shucked Louisiana oysters with their liquor
• 2½ sticks salted butter
• 1 large yellow onion, diced
• 6 ribs of celery, diced
• 4 cloves garlic, minced
• 1 cup all-purpose flour
• 1 quart whole milk
• 2 tablespoon salt
• 3 tablespoons freshly ground black pepper
• 1 tablespoon Worstershire sauce
• 2 dashes Louisiana style hot sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup chopped fresh parsley
• 1 pound fresh spinach, washed (2 bags)
• 1 small wheel Brie cheese, with or without rind, diced

Oyster Stew with Brie and Spinach