Shrimp & crabmeat étouffée with grits

Active: 1 hour; Total: 1 hour; Yield: 8 servings 

Chicken stock or water	12 cups
Grits, uncooked	2 cups
Salt, kosher	1 teaspoon + 1 ½ teaspoons
Oil, vegetable or olive	¼ cup
Butter, unsalted	3 tablespoons
Onion, white; chopped	2 cups
Celery; finely chopped	1 cup
Bell pepper, red; finely chopped	1 cup
Garlic, finely chopped	1 tablespoon
Flour, all-purpose	½ cup
Clam juice, fish  or chicken stock	3 cups
Dry sherry	½ cup
Worcestershire sauce	¼ cup
Sage, dried; rubbed	2 tablespoons
Thyme; finely chopped	1 tablespoon
Cayenne pepper	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Tomato paste	1 tablespoon
Pepper, freshly ground	½ teaspoon
Shrimp, raw, jumbo; peeled, butterflied, tail on	1 ½ pounds
Crabmeat, lump jumbo; drained, picked clean	1 ½ pounds

1. Stir together the stock, grits, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. 
2. Reduce heat to low, cover, and cook, stirring occasionally, until tender, about 45 minutes. 
3. Combine the oil and butter in a large Dutch oven over medium heat; cook until the butter is melted. 
4. Add the onion, celery, bell pepper, and garlic; cook, stirring often, until the onion is translucent and the vegetables are softened, about 10 minutes. 
5. Add the flour, and stir briskly. 
6. Cook, stirring constantly, until the mixture becomes brown, being careful not to burn it, 20 to 25 minutes. 
7. Stir in the 3-cups juice/stock, sherry, Worcestershire, sage, thyme, cayenne, and nutmeg. 
8. Increase the heat to medium-high, and bring to a simmer, stirring constantly. 
9. Stir in the tomato paste, salt, and pepper; reduce the heat to medium, and simmer, stirring often, until creamy and thick, about 15 minutes. 
10. Add the shrimp, and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. 
11. Reduce the heat to medium-low. 
12. Gently fold in the crabmeat, and cook, undisturbed, until heated through, 1 to 2 minutes. 
13. Remove from heat; season to taste. 
14. Plate the grits, and then properly smother them with the gravy. 

Recipe mildly adapted from Food & Wine Annual 2025.

Asparagus & leek bisque

Butter, unsalted	4 tablespoons
Leeks, cleaned, white parts thinly sliced	1 cup
Asparagus, tough ends discarded, cut into 1-inch pieces	3 pounds
Pepper, white, freshly ground	¼ teaspoon
Flour, all-purpose	3 tablespoons
Chicken stock, low sodium	1 quart
Sherry	½ cup
Cream, heavy	2 cups
Crab, lump (optional)	1 pound
Salt

1. In a heavy saucepan, melt the butter over medium heat. 
2. Add the leeks, and sauté until softened, about 4 minutes. 
3. Add the asparagus and pepper; sauté 4 minutes. 
4. Add flour; sauté until the mixture begins to bubble and starts to brown slightly. 
5. Gradually stir in stock, and then add the sherry. 
6. Simmer until the asparagus is tender, about 20 to 25 minutes. 
7. Remove the pan from the heat, and purée with a stand blender or hand-held immersion blender. 
8. Return the pan to heat, add the cream and crab, and stir until heated; do not boil. 
9. Season with salt, and serve immediately.

Crab cakes & escarole salad

Eggs	2
Mayonnaise	1 tablespoon + 1/3 cup
Crabmeat, cooked, picked over for shell fragments, squeeze to remove excess water	1 pound
Bread crumbs, fresh fine white	½ cup
Salt	2 teaspoons
Pepper, freshly ground	½ teaspoon + ¼ teaspoon
Green onions, white and green parts finely chopped	4
Dijon mustard	2 teaspoons
Lemon juice	1
Butter, unsalted	2 tablespoons
Escarole, torn into bite-sized pieces	2 heads

1. In a bowl, lightly beat the eggs. 
2. Add 1 tablespoon mayonnaise, crab, bread crumbs, salt, ½ teaspoon pepper, and green onions. 
3. Stir with a fork until well mixed. 
4. Divide the mixture into eight equal portions, and gently form each portion into a small patty. 
5. In a small bowl, whisk together 1/3 cup mayonnaise, mustard, juice, and ¼ teaspoon pepper until smooth. 
6. In a large frying pan, melt the butter over medium-low heat. 
7. Working in batches if necessary, add the crab cakes, and cook without moving until golden brown on the first side, about 4 minutes. 
8. Turn, and cook until golden brown on the second side, about 3 to 4 minutes. 
9. Arrange the escarole on plates, and place the crab cakes on top. 
10. Drizzle with the dressing, and serve. 

Yield: 4
Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan

Spicy seafood & sausage gumbo

Canola oil	8 tablespoons
Okra, trimmed, cut into ½-inch pieces	½ pound
Flour, all purpose	6 tablespoons
Onion, chopped	1
Bell pepper, chopped	1 green + 1 red
Garlic, minced	3 cloves
Tomatoes, diced	14 ½ ounces
Fish broth	5 cups
Bay leaves	2
Creole seasonings	2 ½ tablespoons
Salt
Pepper, freshly ground
Andouille sausage, cut into 1-inch pieces	½ pound
Shrimp, shelled, deveined	1 pound
Crab claws	1 pound
Filé powder	1 teaspoon
Parsley, finely chopped	2 tablespoons

1. In a large heavy pot, warm 2 tablespoons oil over medium heat. 
2. Add the okra, and sauté, stirring occasionally, until softened and browned, about 15 minutes; transfer to a bowl. 
3. In the same pot, warm the remaining oil over medium heat for 2 minutes. 
4. Whisk in the flour until incorporated. 
5. Cook, stirring occasionally, until dark brown, about 4 minutes. 
6. Add the onion, bell peppers, and garlic, and sauté until softened, about 8 to 10 minutes. 
7. Add the okra, tomatoes and their juices, broth, bay leaves, Creole seasonings, salt, and pepper. 
8. Bring to a boil over medium-high heat, and then reduce to medium-low; simmer for 30 minutes. 
9. Stir in the sausage, shrimp, and crab; cook until the sausage is heated through and the shrimp are pink, about 3 minutes. 
10. Sprinkle in the filé powder, and stir for 30 seconds. 
11. Remove from the heat, and discard the bay leaves. 
12. Serve garnished with the parsley. 

Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.