Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten by Japanese sumo wrestlers in training, it is hearty...
Author: Rhoda Boone
Serve over rice or pasta, or plain as appetizer. Lucille's Bloody Mary Mix® is a dry spice used for cooking or added to tomato juice to create a Bloody Mary.
Author: LUCILLES BLOODY MARY MIX
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
I made up this recipe during my bartending days. I am not a huge fan of oysters but my customers sure loved it!
Author: Lindsay
Cooked shrimp marinated in oil and vinegar, hot sauce, onion and celery seed. Makes a wonderful appetizer for a party or just before dinner.
Author: sal
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop...
Author: thedailygourmet
This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you don't have a grill basket, thread shrimp onto metal or soaked wooden skewers. When...
Author: Anonymous
These spicy lobster tails are so easy to make. Just a note on the lobster tails in supermarkets: if they're not frozen, they've been frozen and then thawed. So, bypass the 'fresh' for the frozen, which...
Author: Chef John
Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!
Author: PONYGIRL64
Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns...
This Mediterranean shrimp is one of our favorites! Great over garlic couscous or with Parmesan grits or crusty bread.
Author: Mary
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a...
Author: Chef John
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Our lobster season starts May 1 in the Chaleur Bay region of New Brunswick, Canada. I know it seems a shame to put lobster meat in a casserole, but this is so delicious, and because we often buy 10-20...
Author: Judy Nic
Squid ink pasta with a delicious, light, white wine butter cream sauce. Just made this tonight and had to share. We all loved it, even my husband who hates squid, and my 3-year-old asked for seconds!
Author: Sarah Adamson
Boulettes is French for 'little balls.' These combine the naturally sweet taste of crawfish tails with the Cajun 'Trinity' of onions, bell peppers, and celery, with an extra kick from the Cajun seasoning....
Author: Chef Bayou
This recipe is great for 'creamy pasta' lovers. Fettuccine noodles can easily be substituted with angel hair pasta.
Author: Jessica
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz