76 Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup Louisiana jumbo lump crabmeat
  • 1/2 teaspoon seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning)
  • 1/2 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
  • 2 cups blanched asparagus, sliced into 1/8-inch pieces
  • 8 asparagus tips, 2 inches long, sliced lengthwise
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon lemon juice
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons grated Parmesan
  • 1/2 cup fine French bread crumbs
  • 8 Louisiana oysters on the half shell
  • 4 tablespoons fine French bread crumbs
  • 2 tablespoons grated Parmesan
  • 4 tablespoons melted unsalted butter, divided
  • 3/4 teaspoon ground paprika
  • 3/4 cup diced yellow onion
  • 2 tablespoons minced shallots
  • 1 bay leaf
  • 2 tablespoons whole-leaf dried tarragon leaves
  • 1 teaspoon salt
  • 1 pinch ground white pepper
  • 1 pinch ground cayenne pepper
  • 1/2 cup crab stock
  • 2 tablespoons Dijon mustard
  • 2 cups whipping cream
  • 1/2 cup thinly sliced green onions
  • 1 pound Louisiana jumbo lump crabmeat
  • 1 egg yolk
  • 1 cup thinly sliced green onions
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons white vinegar
  • 1 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon Creole mustard (recommended: Zatarain's)
  • 1 tablespoon sweet paprika
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried whole-leaf oregano
  • 1 teaspoon granulated white sugar
  • 1 cup olive oil
  • 3 large cucumbers
  • 24 cracked Louisiana crab claws
  • 1 large fresh jalapeno pepper
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated white sugar
  • 3/4 teaspoon lemon juice
  • 3/4 teaspoon Creole mustard (recommended: Zatarain's)
  • 1/2 teaspoon dry mustard powder (recommended: Coleman's)
  • 1 tablespoon white vinegar
  • 1/4 teaspoon minced fresh garlic
  • 1/2 cup vegetable oil
  • 2 cups thinly sliced napa cabbage
  • 1/2 cup thinly sliced red cabbage
  • 1/4 cup grated carrot
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons chopped flat leaf parsley
  • 2 cups water
  • 1/2 lemon
  • 1/4 teaspoon salt
  • 8 large peeled Louisiana shrimp
  • 1/2 pound unsalted butter, softened
  • 1/2 cup shelled pistachios
  • 1/2 teaspoon salt
  • 1 teaspoon finely chopped lime zest
  • 1 tablespoon lime juice
  • 3 drops hot pepper sauce (recommended: Tabasco)
  • 8 (4-ounce) Louisiana Drum Fish fillets, about 1/2-inch thick
  • 8 to 10 teaspoons seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning)
  • 1/2 cup clarified butter
  • 4 tablespoons unsalted butter
  • 16 large peeled Louisiana shrimp
  • 1/2 cup shrimp stock
Nutrition
1869
93% daily value
8 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

259% 168

Saturated

281% 56

Trans

- 2

Monounsaturated

- 85

Polyunsaturated

- 18

Carbs

10% 30

Carbs (net)

- 25

Fiber

22% 5

Sugars

- 9

Sugars, added

- 1

Protein

131% 65

Cholesterol

162% 487

Sodium

89% 2126

Calcium

53% 529

Magnesium

42% 170

Potassium

44% 1557

Iron

50% 9

Zinc

107% 16

Phosphorus

136% 951

Vitamin A

98% 881

Vitamin C

69% 41

Thiamin (B1)

37% 1

Riboflavin (B2)

48% 1

Niacin (B3)

51% 10

Vitamin B6

54% 1

Folate equivalent (total)

49% 195

Folate (food)

- 181

Folic acid

- 8

Vitamin B12

319% 19

Vitamin D

0% 2

Vitamin E

101% 20

Vitamin K

198% 158
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