File Gumbo / Chez Helene by Amos Miller

The late Chef Austin Leslie left a brilliant legacy of Creole dishes and he helped form my approach to the cuisine of NOLA. I follow no other recipe than the one he left me. When a dish is perfect, why stray? Fresh ingredients will tell the tale. Now, as my mentor Paula Wolfert admonishes: "Relax and follow the recipe"!

Citrus Scallops by Robyn Savoie

The bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor.

Torte di granchio ( Crab Cakes) by J. Gino Genovesi

Crab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab meat and can be fried or baked. Crab cakes can be made ahead of time and later reheated to sweeten the appetite. Ideal for picnics and outings. Try making sandwiches topped with…

Blackened Shrimp with Coconut Cilantro Chutney by BearNakedBaker

Lobster Mac & Cheese by Chef Smith

Caribbean Shrimp by Chef Smith

Citrus Scallops by Tanya Noyes

A fun summer tasting way to dress up your scallops!

Grilled Lime Shrimp Tacos w/Roasted Tomatillo Salsa by Baking Barrister

Succulent shrimp, crunchy slaw and tangy salsa make these tacos amazing.

grilled shrimp and mushrooms by maeghan

good with hot cooked rice or green noodles(spoon remaining sauce over,if desired) steamed vegetables in season and a spinach salad

crab and cream cheese enchiladas by dp

Crab and cream cheese enchiladas are a soft, warm ,creamy ,delicious ,and spicy variation to a beef enchiladas recipe that i make quite often and it turned out to be amazing enjoy. Let me know what you think Thank you