all served with an authentic Creole/Cajun flair

Pasta Dishes

Bouillabaisse

Pan Roasts

Steamed Clams

Freshly Shucked Oysters

Clams

Bourbon Street Jambalaya

Clam Chowder

Creole Gumbo

Cioppino

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare pasta

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp Cajun seasoning and a pinch of black pepper. Set aside.

Season shrimp

In a large heavy skillet or sauté pan over medium-high heat, add 1 tbsp olive oil. Add the sliced andouille and cook until browned on both sides, about 3–4 minutes. Remove sausage to a plate and leave rendered fat in the pan.

Brown sausage

Reduce heat to medium. Add 2 tbsp butter to the pan with the andouille fat. When butter melts, add diced onion, bell pepper, and celery. Sauté until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add smoked paprika, remaining 1 tsp Cajun seasoning, crushed red pepper flakes, and 1 tsp black pepper. Pour in 1 cup white wine (or broth) to deglaze the pan, scraping up browned bits. Let simmer 2–3 minutes to reduce slightly.

Build the sauce

Stir in 1 cup chicken broth and bring to a gentle simmer. Reduce heat to low and stir in 3 oz heavy cream. Simmer gently for 2–3 minutes to meld flavors. Taste and adjust salt; add up to 1 tsp salt if needed.

Add liquids

Return browned andouille to the pan. Add seasoned shrimp and cook 2–3 minutes per side until pink and opaque (shrimp cook quickly). Do not overcook.

Finish shrimp and sausage

Add drained pasta to the sauce and toss to coat. If the sauce seems thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached. Stir in grated Parmesan cheese until melted and sauce becomes glossy and slightly thickened.

Combine with pasta

Finish with lemon juice and chopped parsley. Taste and adjust seasoning with additional Cajun seasoning or salt/pepper if desired. Divide among 4 plates and serve immediately with extra Parmesan on the side.

Brighten and serve

dry pasta (fettuccine or linguine)

large shrimp (peeled, deveined, tails removed)

andouille sausage (sliced 1/4 inch)

unsalted butter

olive oil

yellow onion (medium, diced)

green bell pepper (diced)

celery stalks (diced)

garlic (cloves, minced)

creole or cajun seasoning

smoked paprika

crushed red pepper flakes

tomato paste

dry white wine (or low-sodium chicken broth)

low-sodium chicken broth

heavy cream

parmesan cheese (finely grated)

fresh parsley (chopped)

lemon (juiced)

salt

black pepper (freshly ground)

Rinse mussels and clams under cold water, discard any with broken shells or that do not close when tapped. Peel and devein shrimp if not done. Cut all fish into roughly 2-inch pieces and pat dry. Halve or quarter potatoes so pieces are uniform. Chop onion, leek, fennel, garlic, and parsley. If using fresh tomatoes, blanch, peel, seed and chop them.

Prepare seafood and vegetables

Heat olive oil and butter in a large heavy pot or Dutch oven over medium heat. Add the chopped onion, sliced leek, and sliced fennel. Season lightly with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Sweat aromatics

Stir in the tomato paste and cook 1 minute. Add the chopped tomatoes (or crushed canned tomatoes) and cook, stirring, for 3 minutes. Pour in the dry white wine to deglaze the pan, scraping any brown bits from the bottom. Let the wine reduce by about half, 3–4 minutes.

Deglaze and build flavors

Add the fish stock, orange zest, bay leaves, saffron threads, thyme sprigs, salt and black pepper. Bring the pot to a gentle simmer. Add the potatoes now so they can cook in the broth. Simmer uncovered for 15–20 minutes, until potatoes are nearly tender (check with a fork). Taste the broth and adjust seasoning.

Simmer the stock

Add the firm white fish and oily fish pieces to the simmering broth. Simmer gently (do not boil vigorously) for 4–6 minutes, depending on thickness, until the fish is opaque and nearly cooked through.

Cook the firmer fish

Add the shrimp, clams and mussels to the pot. Cover and cook for 4–6 minutes, until shrimp are pink and opaque and the mussels and clams have opened. Discard any shellfish that remain closed. Stir in chopped fresh tomatoes (if using) and roughly half of the chopped parsley.

Add shellfish

Remove and discard thyme sprigs and bay leaves. Taste the broth and adjust salt, pepper or a squeeze of lemon if desired. If the broth seems thin and you'd like a richer mouthfeel, stir in 1 tablespoon more tomato paste or a knob of butter off heat.

Rest and adjust

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, crushed saffron, paprika, cayenne, and salt. Thin with a teaspoon of olive oil if needed to reach a spreadable consistency. Refrigerate until ready to serve.

Ladle the bouillabaisse into warmed shallow bowls, making sure each portion gets a mix of broth, fish and shellfish and some potatoes. Place toasted baguette slices on the side or float a slice topped with rouille on each bowl. Sprinkle with remaining chopped parsley and garnish with orange or lemon slices if using.

firm white fish (cod, haddock, sea bass), cut into 2-inch pieces

oily fish (salmon or mackerel), cut into 2-inch pieces

large shrimp, peeled and deveined (tails optional)

mussels, scrubbed and debearded

clams, scrubbed

extra-virgin olive oil

onion, medium, finely chopped

leek (white and light green), cleaned and thinly sliced

fennel bulb, trimmed and thinly sliced

garlic cloves, minced

ripe tomatoes, peeled, seeded and chopped (or canned crushed)

fish stock (preferably homemade) or low-sodium seafood or chicken stock

dry white wine

orange zest (from 1 orange)

bay leaves

saffron threads

black pepper, freshly ground

fresh thyme (sprigs)

fresh parsley, chopped (for garnish)

orange or lemon slices (optional, for garnish)

small potatoes (Yukon or fingerling), halved or quartered so pieces are uniform

small ripe tomatoes, halved (if using fresh in addition to canned)

mayonnaise (or lightly emulsified egg yolk and oil)

fresh lemon juice

saffron threads, lightly crushed

sweet or smoked paprika

hot red pepper flakes or cayenne

extra-virgin olive oil (to thin, if needed)

crusty baguette, sliced and lightly toasted

extra parsley for sprinkling

Pat the chicken thighs dry with paper towels. Evenly season both sides with kosher salt, black pepper, and smoked paprika. Let sit at room temperature while you prepare the other ingredients (10–15 minutes).

Prep and season

Preheat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add olive oil and 1 tablespoon of butter. When the fat is shimmering and the pan is hot, place the chicken thighs skin-side down, pressing lightly so skin makes full contact. Sear without moving for 6–8 minutes, until skin is deep golden brown and releases easily. Flip and sear the other side 3 minutes. Transfer the chicken to a plate, skin-side up; reserve rendered fat in the pan.

Heat pan and sear

Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan if needed. Add the diced onion and sauté 4–5 minutes until translucent. Add the sliced mushrooms and cook 5–6 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Sweat aromatics and mushrooms

Pour in the white wine (or vermouth) to deglaze the pan, scraping up brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes over medium heat.

Deglaze

Add the chicken stock and Dijon mustard to the pan, stirring to combine. Bring the mixture to a gentle simmer and let reduce 4–6 minutes until slightly thickened.

Reduce heat to low and stir in the heavy cream and thyme. Return the seared chicken thighs to the skillet, nestling them into the sauce skin-side up. Spoon some sauce and mushrooms over the sides, but keep the skin exposed so it remains crisp.

Finish the sauce

Transfer the skillet to a preheated 375°F (190°C) oven and roast until the chicken reaches an internal temperature of 165°F (74°C), about 12–18 minutes depending on thickness. If you prefer, you can finish on the stovetop covered and cook until done, but oven roasting yields the most even result.

Bake to finish

Remove skillet from oven. Taste the sauce and adjust seasoning with a pinch of salt and pepper if needed. Stir in chopped parsley and lemon zest (if using) to brighten the sauce. Spoon sauce and mushrooms over the chicken and serve hot.

Final season and serve

boneless skin-on chicken thighs

kosher salt

freshly ground black pepper

yellow onion, finely diced

garlic, minced

baby bella (cremini) mushrooms, sliced

dry white wine or dry vermouth

low-sodium chicken stock

Dijon mustard

fresh thyme leaves

fresh parsley, chopped

lemon, zested (optional)

Rinse the clams under cold running water. Discard any clams with cracked shells or that remain open when tapped (they are likely dead).

Inspect and discard

In a large bowl, dissolve 2 tablespoons kosher salt in 4 cups cold water. Add 2 teaspoons cornmeal if using (it encourages clams to expel grit). Submerge the clams and let them soak in the refrigerator or at cool room temperature for 20–30 minutes. After soaking, lift clams out (do not pour the bowl through a colander—grit will resettle). Give clams a final quick rinse under cold water.

Purge sand and grit

In a wide, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter melts and begins to foam.

Prepare aromatics

Add the finely chopped shallot and minced garlic to the pot. Sauté for 1–2 minutes until fragrant and softened but not browned.

Soften shallot and garlic

Pour in 3 tablespoons dry white wine to deglaze the pan, scraping any bits from the bottom. Let the wine simmer for 30–45 seconds to burn off the raw alcohol. Add 1 cup low-sodium stock, 1 teaspoon red pepper flakes, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Stir to combine and bring the liquid to a gentle simmer.

Deglaze and build broth

Increase heat to medium-high. Add the cleaned clams to the pot in a single layer if possible, then cover with the lid. Steam the clams until they open, about 5–8 minutes. Shake the pot gently once or twice during cooking to redistribute heat. Check after 5 minutes and continue until most clams have opened. Discard any clams that remain tightly closed after 8 minutes.

Steam the clams

Once the clams are open, remove the pot from heat. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley. Taste the broth and adjust seasoning with additional salt or pepper if needed.

Finish with lemon and herbs

Transfer clams and broth to a large shallow bowl or serve directly from the pot. Sprinkle with extra chopped parsley. Serve immediately with lemon wedges and crusty bread for dipping into the flavorful broth. Estimated to serve while hot.

fresh littleneck or Manila clams

cold water (for soaking)

coarse kosher salt (for soaking)

cornmeal (optional, for drawing grit)

garlic cloves, thinly sliced or minced

shallot, finely chopped (or 1/4 small onion)

dry white wine (e.g., Sauvignon Blanc)

low-sodium chicken or vegetable stock

fresh flat-leaf parsley, chopped

red pepper flakes

lemon wedges

crusty bread or baguette, for dipping

extra parsley, chopped (for garnish)

Combine the red wine vinegar, very finely minced shallot, cracked black pepper, granulated sugar, and sea salt in a small bowl. Stir until the sugar and salt dissolve. Taste and adjust balance: add a little more vinegar if you want brighter acidity or a pinch more sugar if too sharp. Refrigerate while you shuck the oysters; flavors meld best after 15–30 minutes.

Make the mignonette

Rinse the oysters under cold running water, scrubbing the shells with a stiff brush to remove dirt and barnacles. Discard any oysters with cracked shells or with shells that do not close when tapped (they may be dead).

Clean the shells

Place a thick kitchen towel folded on a stable work surface. Have an oyster knife, a bowl for shells, and a towel or glove to hold the oyster. Prepare a large tray with crushed ice and a thin layer of rock salt (if using) to stabilize shells for serving.

Set up shucking station

Hold an oyster with the hinge (pointed end) facing you, palm protected by the towel or glove. Insert the tip of the oyster knife into the hinge and twist gently until you feel it pop. Slide the blade along the top shell to cut the adductor muscle and open the top shell. Discard the top shell. Run the knife gently under the oyster to free it from the bottom shell but keep the oyster level so its liquor (briny liquid) remains in the shell. Repeat for all oysters.

Shuck the oysters

If you see sand or broken shell fragments on an oyster, gently rinse the oyster in a small bowl of cold, salted water (1 tsp salt per cup water) and return it to its shell. Avoid excessive rinsing to preserve flavorful liquor.

Remove grit

Nestle each shucked oyster, cup-side down so the liquor pools, into the crushed ice/rock-salt bed on the serving tray. Space them evenly so guests can access each shell easily.

Arrange for service

Cut the lemon into wedges and place on the tray. Spoon the chilled mignonette into a small serving dish or distribute in tiny spoons for single bites. Place cocktail sauce, horseradish, and hot sauce in small bowls alongside if using.

To serve, grind a little black pepper over oysters if desired, sprinkle a pinch of chopped parsley on a few for color, and provide a small fork or pick. Instruct guests to tip each oyster into their mouth or loosen it with the fork and eat with its liquor. Add a squeeze of lemon or a small spoonful of mignonette or cocktail sauce as preferred.

Leftovers: keep unused shucked oysters covered on ice and refrigerate; consume within 24 hours. Discard any oysters with off smell or that appear slimy or overly dry.

fresh oysters (in shell)

lemon

fresh parsley (finely chopped)

red wine vinegar

shallot (very finely minced)

cracked black pepper

granulated sugar

sea salt

cocktail sauce

horseradish (prepared)

hot sauce (e.g., Tabasco)

crushed ice

rock salt (optional, to stabilize oysters)

Place the cleaned clams in a large bowl. Dissolve 2 tbs kosher salt into 6 cups cold water to make a rough seawater brine. Submerge clams in the brine and refrigerate for 20–30 minutes to allow them to expel sand. After purging, lift clams from the water (do not pour clams through the sandy liquid) and rinse under cold running water. Discard any clams with cracked shells or that do not close when tapped.

Purge sand

Heat a large wide skillet or shallow pot with a tight-fitting lid over medium heat. Add 1 tbs olive oil and 2 tbs butter. When butter foams, add the minced shallot and cook, stirring, until softened and translucent about 2–3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to brown it.

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Increase heat to medium-high and let the wine reduce by about half, approximately 3–4 minutes. Add 1 cup low-sodium chicken or fish stock and bring to a simmer.

Deglaze and build the broth

Add the drained clams to the pot in a single layer if possible. Sprinkle 1 tsp fresh thyme (if using), 1/4 tsp red pepper flakes (if using), 1/2 tsp freshly ground black pepper, and 1/2 tsp sea salt over the clams. Cover with the lid and increase heat to high; steam for 5–7 minutes, shaking the pan gently after 3 minutes to redistribute heat. Check: clams are done when shells open. Discard any that remain closed after 7–8 minutes.

Remove the lid and reduce heat to medium. Add the remaining 1 tbs butter and the juice of 1 lemon. Stir gently to melt butter and incorporate flavors, simmering 1 minute more. Taste the broth and adjust seasoning with a pinch more salt or pepper if needed. Stir in 3 tbs chopped fresh parsley.

Transfer clams and their cooking liquid to a warmed shallow serving bowl or leave in the pot. Serve immediately with crusty bread or toasted baguette slices to soak up the broth. Offer lemon wedges alongside and, if desired, smear toasted bread with the optional 1 tbs butter before serving.

fresh littleneck or Manila clams (cleaned)

cold water

kosher salt (for purging)

shallot (finely minced)

garlic (finely minced)

low-sodium chicken or fish stock

lemon (juice)

fresh thyme leaves (optional)

red pepper flakes (optional)

crusty bread or toasted baguette slices

unsalted butter (optional, for bread)

Cut chicken thighs into 1-inch bite-sized pieces. Slice andouille sausage into 1/4-inch coins. Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Trim and chop proteins

Peel and finely dice the onion. Core and dice the bell pepper. Trim and finely dice the celery. Mince the garlic. Rinse rice under cold water until the water runs mostly clear and drain.