CREVETTES AU PERNOD (SHRIMP) by BearNakedBaker

If you'd like a cream sauce simply add 1 tbsp flour when cooking veggies and add 1/4 cup heavy cream

Seafood & Andouille Paella by Ken Hulme

Roasted sweet red bell peppers, artichoke hearts, and andouille lend this paella an interesting array of flavors that show the Spanish origins of Creole Jambalaya. With a garlic baguette and a side salad it serves 6-8. Preparation time: 60-90 minutes

Summer Jambalaya with Chicken and Spicy Sausage by Dominick Chirichillo