Ingredients

1 gallon water
1/2 packet crab boil  (or more for extra spicy)
1 onion, quartered
1 lemon, cut in half
1 cup white wine
1 1/2 lbs red potatoes, small variety
3 ears sweet corn, cut in half
1 lb cajun sausage cut in 2' Lengths
2 lb shrimp 21/25 ct
2 lbs crab legs  snow or king
2 salmon steaks cut in half
2 lbs mussels

Instructions

1. In a very large stock pot ( 3-5 gallon) bring water, crab boil seasoning, onion, lemon, and white wine to a rapid boil.
2. Add potatoes & corn, cover and boil for 8-10 minutes.
3. Add sausage, shrimp and crab legs. Cover and boil 3-5 mins. Add salmon and mussels, cover.
4. Shut off heat, let stand 8 mins,  Serve with drawn butter and crust bread.

 
Ingredients 

1. Spray a sauté pan with pan spray or melt some butter,  grill slices of pound cake on both sides. Remove from pan and keep warm.
2. In same pan add butter, sugar, and pecans and stir well over moderate heat until deep golden brown in color. Ad peaches, stir well for 2 mins, add coffee and kahlua, stir well.
3. Top pound cake slices with ice cream, top with peaches and sauce and finish with whipped cream.

 
Ingredients
4-6 oz pieces of salmon, as thick as possible

1. Place an oven proof frying pan on a burner and pre-heat. Pre-heat oven to 375.
2. Baste fish fillets with oil and sprinkle with seasoning.
3. Place in hot fry pan and sauté 2 mins on each side.
4. Place fry pan with fish in oven, cook fish until done or it begins to fully flake. Remove fish  from fry pan to  warming dish.
5. Add oil to fry pan. Also add oil, garlic & onions and sauté over moderate heat until soft. Add broth and all sauces, bring to a rolling boil, simer 2-3 mins. Thicken slightly with cornstarch & water. Serve with fish. Great over rice. 

 

Ingredients

1/2 pound linguine pasta, cooked 
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1/2 cup white wine
1/2 cup chicken broth
3 roasted tomatoes, chopped (see note below)
1 small zucchini, julienne cut
1 small sumer squash julienne cut
2 tablespoons chopped fresh basil
Salt and pepper to taste
1/2 cup crumbled feta cheese

Instructions
1. Heat olive oil and garlic in a large fry pan or wok until sizzling, do not brown.
    Add shrimp and cook until pink on both sides, remove from pan.
2. Add both kinds of squash, saute briefly, add wine and broth, bring to a boil.
3. Add roasted tomatoes, basil, salt & pepper to taste, simmer 1-2 minutes.
4. Return shrimp & add pasta to pan, toss well, garnish with feta cheese and serve.

Note: To roast tomatoes, select ripe tomatoes, remove core, cut in half with knife (cut perpendicular to core not through the core)
         Squeeze each half to remove seeds, place in a mixing bowl. Toss halves in virgin olive oil seasoned with salt, pepper, garlic and fresh
         basil and oregano or Italian seasoning. Place on baking sheet or pie dish, bake at 375 for 15-20 mins.

 

Ingredients
4 tbls butter/margarine
1 small onion, chopped
1 bell pepper, chopped
1 fresh tomato, chopped, seeded
1/2 lb sliced Cajun smoked sausage
4 tbls. Flour
2 cups shrimp broth (see note)
1 tbls Creole seasoning
1 lb shrimp, peeled, de-veined, save peels


Instructions
1. In a dutch oven pan melt butter/margarine, add onion, pepper, tomato, and sausage and saute over moderate heat for 10 mins.
2.   Add flour, stir well cook 2-3 mins.
3.   Add shrimp broth, whisk well, bring to simmer. Add shrimp and creole seasoning, simmer-
       do not boil until shrimp are cooked.

Note:
To make shrimp broth place shrimp peels in a sauce pan with 1 qt. cold water. Add 1/2 onion chopped, 1 stalk celery, 1 carrot chopped, 1 tbls creole seasoning, juice of 1/2 lemon and 1/2 cup white wine or sherry and 2 sprigs fresh parsley. Bring to a boil and simmer 20 mins. Strain well through fine strainer, return to pot and boil until 2 cups broth remain. This can all be done 1-3 days ahead or whenever you have extra shrimp shells and broth may be frozen for later use. Chicken broth and/or clam juice may be substituted for shrimp broth.