Southern Shrimp and Grits


  • 2 cups reduced-sodium chicken broth

  • 2 cups 2% milk

  • 1/3 cup butter, cubed

  • 3/4 teaspoon salt

  • 1/2 teaspoon pepper

  • 3/4 cup uncooked old-fashioned grits

  • 1 cup shredded cheddar cheese


  • 8 thick-sliced bacon strips, chopped

  • 1 pound uncooked medium shrimp, peeled and deveined

  • 3 garlic cloves, minced

  • 1 teaspoon Cajun or blackened seasoning

  • 4 green onions, chopped

  • In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Crawfish Etouffee


  • 1/2 cup butter, cubed

  • 1/2 cup plus 2 tablespoons all-purpose flour

  • 1-1/4 cups chopped celery

  • 1 cup chopped green pepper

  • 1/2 cup chopped green onions

  • 1 can (14-1/2 ounces) chicken broth

  • 1 cup water

  • 1/4 cup minced fresh parsley

  • 1 tablespoon tomato paste

  • 1 bay leaf

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon cayenne pepper

  • 2 pounds frozen cooked crawfish tail meat, thawed

  • Hot cooked rice

  • In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.

  • Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Rich Seafood Chowder


  • 2 tablespoons butter

  • 1 small onion, chopped

  • 1 celery rib, chopped

  • 1 medium carrot, shredded

  • 2 tablespoons all-purpose flour

  • 1/2 cup 2% milk

  • 3 cups seafood stock

  • 1 medium potato, peeled and diced

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined

  • 2 cans (6-1/2 ounces each) chopped clams, drained

  • 2 cans (6 ounces each) lump crabmeat, drained

  • 1 package (8 ounces) cream cheese, cubed

  • Minced fresh parsley

  • In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. 

  • Add stock, potatoes, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. 

  • Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Steamed Blue Crab


  • 36 live blue crabs

  • 1/2 cup seafood seasoning (such as Old Bay®)

  • 1/2 cup salt

  • 3 cups beer

  • 3 cups distilled white vinegar

  • 1/4 cup seafood seasoning (such as Old Bay®)

  • Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.

  • Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.

  • Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.

  • Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.