Recipes

Crispy egg rolls stuffed with crawfish tails, sesame-dressed cabbage slaw, and aromatic vegetables, served with a dry mustard drizzle.

A classic New Orleans-style gratin of crawfish tails, wilted trinity vegetables, and Creole mustard mayo topped with seasoned bread crumbs and baked until bubbly.

A traditional Cajun recipe for Crawfish Jambalaya.

Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.

A rich, golden quiche in a from-scratch cayenne-spiced crust, filled with crawfish tails, sauteed trinity, heavy cream custard, and a blend of three cheeses.

A traditional Cajun recipe for Crayfish Etouffee.

A traditional Cajun recipe for Creole Baked Fish.

A traditional Cajun recipe for Creole Seafood Gumbo.

Whole blue crabs boiled in a spiced court-bouillon, served chilled with a silky green onion and chicken stock dipping sauce.

Shrimp cooked in a spiced court-bouillon with crab boil, served with a classic New Orleans remoulade sauce of mustard, horseradish, and celery.

Whole flounder filleted and pan-fried, then the crispy fried carcass serves as the dramatic presentation platter under the fillets in a mushroom-chicken stock sauce.

A low-carb Atkins recipe for Crispy Snapper and Shrimp Balls.

Bluefin tuna logs brushed with wasabi paste and wrapped in thread-like potato curls, pan-fried to a golden crisp, served with sesame oil and caviar.