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Preheat oven to 425°F (220°C). Scrub potatoes well and pat dry. Use a fork to pierce each potato several times to allow steam to escape.

Preheat and prepare potatoes

Coat each potato with about 1/2 teaspoon olive oil and a light sprinkle of coarse salt and black pepper. Place potatoes directly on the oven rack with a foil-lined baking sheet on the rack below to catch drips.

Bake for 45–60 minutes, depending on size, until skin is crisp and a knife inserted into the center meets little resistance. Remove from oven and let rest 5 minutes before handling.

Trim any large fat pieces from the chicken tenders. In a medium bowl combine chicken with buttermilk and optional hot sauce. Cover and refrigerate for 15–30 minutes while potatoes begin to bake (or up to 2 hours if you have time).

Marinate chicken

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, salt, and black pepper until evenly combined.

Prepare dredge

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (1–1.5 cm). Heat over medium-high heat until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds.

Heat oil

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess and carefully place into hot oil without crowding. Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature is 165°F (74°C). Work in batches if needed.

Dredge and fry

Transfer fried tenders to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven while you finish remaining batches.

When potatoes are cool enough to handle, cut a lengthwise slit across the top of each and press the ends to open. Add 1/2 tablespoon butter to each potato interior and season inside with 1/8 teaspoon salt and a light crack of black pepper. Using a fork, fluff the potato flesh gently to create space for toppings.

Prepare filling

Place 1 fried chicken tender (or 2 small strips) on each baked potato. Sprinkle with about 1/4 cup shredded cheddar cheese per potato so it begins to melt. Top with crumbled bacon (about 1 slice's worth per potato), 2–3 teaspoons sour cream, and a scattering of sliced green onion.

Assemble

Optional: return assembled potatoes to the oven for 3–4 minutes at 350°F (175°C) if you want the cheese fully melted and potatoes hotter. Serve immediately.

russet potatoes (medium, about 10–12 oz / 280–340 g each)

olive oil

coarse salt

black pepper

boneless, skinless chicken tenders or strips

buttermilk

hot sauce (optional)

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

dried oregano

cayenne pepper

salt

vegetable oil (for frying)

sharp cheddar cheese, shredded

bacon, cooked crisp and crumbled

green onions, thinly sliced

sour cream

butter

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine or linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a teaspoon of olive oil to prevent sticking.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, 1 tsp salt and 1 tsp black pepper. Mix well to make the Cajun seasoning.

Pat the shrimp, scallops, and calamari dry with paper towels. Lightly dust the seafood with the 3 tablespoons flour (this helps a light crust form) then sprinkle the Cajun seasoning evenly over all pieces, tossing gently to coat.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and oil shimmers, add the seafood in a single layer without crowding. Sear shrimp 1–2 minutes per side until pink and just cooked through; scallops 1–2 minutes per side until golden crust forms and opaque inside; calamari 30–60 seconds per side until just opaque. Work in batches if needed. Transfer seared seafood to a plate and tent loosely with foil.

Reduce heat to medium and add the remaining 2 tablespoons butter to the same pan. Add the finely diced onion, bell pepper and celery (the 'holy trinity') and sauté 4–6 minutes until softened and beginning to brown, stirring occasionally.

Add the minced garlic and 1 tablespoon tomato paste and cook 30–45 seconds until fragrant, stirring to coat the vegetables.

Pour in 1 cup white wine and use a wooden spoon to scrape any browned bits from the bottom of the pan (deglaze). Let the wine reduce by about half, 2–3 minutes.

Add 1 cup chicken or seafood stock and bring to a gentle simmer. Stir in 1 cup heavy cream, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), and 1 tablespoon fresh lemon juice. Simmer gently 3–5 minutes until the sauce slightly thickens.

Stir in 1 cup grated Parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, loosen with reserved pasta water, 1–2 tablespoons at a time, until you reach a sauce that will coat the pasta (use up to the reserved 1 cup). Taste and adjust seasoning with salt and freshly ground black pepper.

Return the drained pasta to the pan with the sauce (or transfer sauce to a large skillet if needed). Toss to coat the pasta in the sauce over low heat.

Add the seared seafood to the pasta and gently fold to combine. Heat together for 1–2 minutes to warm the seafood through and marry flavors—do not overcook the seafood.

Turn off the heat. Stir in 1 teaspoon olive oil (finish) and sprinkle chopped parsley and sliced green onions over the pasta. Add freshly ground black pepper to taste and additional lemon juice if desired.

Serve immediately in shallow bowls, offering extra Parmesan and hot sauce at the table. Leftovers can be stored in the refrigerator for up to 2 days; reheat gently with a splash of cream or stock.

large shrimp, peeled and deveined

scallops, sea or bay (optional halved if large)

calamari rings (optional)

fettuccine or linguine

salt for pasta water

smoked paprika

dried thyme

all-purpose flour (for light dredge)

unsalted butter

yellow onion, finely diced

bell pepper (red or green), diced

celery, diced

garlic, minced

tomato paste

white wine or dry vermouth

chicken or seafood stock

heavy cream

Parmesan cheese, grated

Worcestershire sauce

lemon juice (fresh)

fresh parsley, chopped

green onions, sliced

olive oil (finish)

freshly ground black pepper

Rinse shrimp, scallops, calamari and mussels under cold water. Peel and devein shrimp if needed (leave tails on or off per preference). Pat all seafood thoroughly dry with paper towels to ensure good sear.

Clean and dry

If mussels are closed, discard any that do not close when tapped. Remove beards and scrub shells. Set seafood aside on a tray in a single layer.

In a large bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp paprika, 1/4 tsp crushed red pepper, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until emulsified.

Add shrimp, scallops and calamari to the bowl and toss to coat. Marinate for 10–15 minutes at room temperature (do not marinate longer than 30 minutes for delicate seafood). Reserve mussels separately (do not marinate).

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tbsp olive oil. When shimmering, add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate. In the same pan add another 1 tbsp oil if needed, add scallops spaced apart and sear 1.5–2 minutes per side until golden brown. Remove scallops. Add calamari rings and quickly sauté 1–2 minutes until just opaque; remove to plate. Work quickly so seafood does not overcook.

Sear shrimp, scallops & calamari

Wipe the pan lightly and return to medium heat. Add 120 ml dry white wine and 1 tbsp butter; bring to a simmer. Add mussels, cover tightly and steam 4–6 minutes, shaking pan occasionally, until mussels open (discard any unopened).

Steam mussels and assemble

Once mussels are open, return shrimp, scallops, and calamari to the pan with the mussels. Add remaining 1 tbsp butter and toss gently to coat and heat through for 1 minute. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Stir in chopped fresh parsley and a squeeze of lemon juice from the lemon wedges. Toss gently to combine so butter and juices form a light sauce.

Serve immediately in a shallow bowl or on a platter with lemon wedges on the side. Offer crusty bread to soak up juices or serve over rice/pasta if using an accompaniment.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently over low heat with a splash of water or wine to avoid overcooking.

shrimp

bay scallops

calamari rings

mussels (cleaned, debearded)

extra-virgin olive oil

lemon juice

garlic (minced)

crushed red pepper flakes

kosher salt

black pepper (freshly ground)

dry white wine

fresh parsley (chopped)

lemon wedges

crusty bread or cooked rice/pasta

Split the French rolls lengthwise without separating completely so they stay hinged. Lightly butter the cut sides with the softened butter. If you prefer, toast the buttered sides in a skillet over medium heat 1–2 minutes until lightly golden; set aside warm.

Prepare rolls

Spread about 2 tablespoons of the Cajun remoulade onto the bottom half of each roll (reserve remaining remoulade for serving). Layer pickles evenly across the bottom, then a bed of shredded lettuce and 3–4 tomato slices per sandwich. Keep warm while you fry and drain the shrimp.

If using hot sauce, drizzle lightly over assembled vegetables or add to the remoulade — to taste.

Place peeled and deveined shrimp in a bowl. Pour the buttermilk over the shrimp and add 1 teaspoon hot sauce. Stir gently to coat, cover, and refrigerate for 15–30 minutes. The buttermilk tenderizes and helps the flour adhere.

Marinate shrimp

In a shallow bowl or tray, whisk together the all-purpose flour, cornstarch, Cajun seasoning, paprika, garlic powder, onion powder, kosher salt, and black pepper until evenly combined.

Make dredge

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one small piece of shrimp: oil should bubble steadily around it.

Working in batches to avoid crowding, remove shrimp from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing the flour onto the shrimp for a good coating. Shake off excess and carefully lower into hot oil. Fry for 2–3 minutes per batch until golden brown and just cooked through (shrimp will be opaque and firm). Maintain oil temperature around 325–350°F; adjust heat as needed.

Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Season lightly with a pinch of kosher salt immediately after frying. Keep shrimp warm in a low oven (200°F / 95°C) if making multiple batches.

For an extra-crispy finish, double-dip: after first fry, drain 1–2 minutes, then fry a second time at 375°F (190°C) for 30–45 seconds until extra-crisp. This step is optional.

In a small bowl, combine 1/2 cup mayonnaise, Creole or Dijon mustard, prepared horseradish, lemon juice, 1/2 teaspoon Cajun seasoning, smoked paprika, minced garlic, and Worcestershire sauce. Whisk until smooth. Taste and adjust seasoning with hot sauce, salt, and pepper as desired. Refrigerate at least 10 minutes to let flavors meld.

Make remoulade

Reserve about 2 tablespoons per sandwich for spreading; keep remainder chilled for serving.

Divide the fried shrimp evenly between the two prepared rolls (about 12 shrimp per sandwich). Pile shrimp to create height and crisp texture in each sandwich.

Close the sandwiches and, if desired, press gently, slice in half on the diagonal, and serve immediately with extra remoulade and hot sauce on the side.

French rolls (6–8" long), slightly crusty

Unsalted butter, softened

Mayonnaise

Pickles, thinly sliced (dill)

Shredded iceberg lettuce

Tomato, ripe, thinly sliced

Hot sauce (optional), to taste

Large shrimp (16–20 count), peeled and deveined, tails on or off as preferred

Buttermilk

Hot sauce (for marinade)

All-purpose flour

Cornstarch

Cajun seasoning

Paprika (sweet or smoked)

Garlic powder

Onion powder

Kosher salt

Black pepper, freshly ground

Vegetable oil (for frying)

Creole or Dijon mustard

Prepared horseradish

Lemon juice, freshly squeezed

Cajun or Creole seasoning

Smoked paprika

Garlic, minced

Hot sauce (optional)

Salt and pepper

Place peeled and deveined shrimp in a medium bowl. Add buttermilk and 2 tablespoons hot sauce. Stir to combine, cover, and refrigerate for 20–30 minutes (this tenderizes and adds flavor).

In a shallow bowl or pie plate combine all-purpose flour, cornstarch, 2 teaspoons Creole seasoning, 1/2 teaspoon cayenne, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to evenly distribute spices.

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) or use a deep fryer. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles and browns in about 10 seconds.

Working in small batches, remove shrimp from buttermilk, letting excess drip off. Dredge shrimp thoroughly in the flour mixture, pressing lightly so coating adheres. Shake off excess. Fry shrimp in hot oil in a single layer for 1.5–2 minutes per side, until golden brown and cooked through (internal temp about 120–130°F for shrimp). Avoid overcrowding. Transfer fried shrimp to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F oven if making multiple batches.

If desired, toss a few drops of hot sauce over the drained shrimp or sprinkle an extra pinch of Creole seasoning to taste before assembling sandwiches.

Finish

Combine mayonnaise, 1 tablespoon Creole mustard, 1 teaspoon ketchup, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/2 teaspoon paprika, 1 teaspoon minced garlic, 1/4 teaspoon cayenne, 1/4 teaspoon salt, and 1 tablespoon minced parsley in a small bowl. Whisk until smooth. Taste and adjust heat or acidity, adding more hot sauce or lemon juice to preference. Refrigerate at least 15 minutes to allow flavors to meld.

Preheat oven to 350°F (175°C) if you want warm bread. Lightly butter the cut sides of each roll with softened butter, sprinkle with 1/4 teaspoon garlic powder and a pinch (1/8 tsp) salt. Place rolls cut-side up on a baking sheet and warm in the oven 5–7 minutes until slightly crisped but still soft inside. Alternatively, toast on a skillet.

Spread a generous layer (about 1–2 tablespoons) of the remoulade on both cut sides of each warmed roll. On the bottom half, layer shredded lettuce (about 1/2 cup per sandwich), sliced tomato (2–3 slices per sandwich), a portion of dill pickles and red onion to taste. Pile on fried shrimp (about 8–10 shrimp per sandwich for a hearty portion). Drizzle an additional teaspoon of remoulade over the shrimp or brush lightly with remaining hot sauce for extra heat. Close sandwich, press gently, and slice in half if desired.

Assemble sandwiches

Serve immediately while shrimp are hot and crisp. Provide extra remoulade and hot sauce on the side. Optionally serve with spicy fries.

Serve

Preheat oven to 425°F (220°C) if roasting. Toss cut potatoes with 2 tablespoons oil, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon cayenne. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping once, until golden and crisp. For deep frying, fry at 350°F (175°C) until golden, drain, then toss with seasoning while hot.