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Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
Fish sauce and nutty palm oil flavor this luscious stew, undoubtedly a predecessor of Louisiana–style gumbo.
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye.
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise.
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.