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Showing only recipes by “Jamie Shannon.”

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1627
new-orleans-style-barbecue-shrimp

New Orleans-Style Barbecue Shrimp

When you want a quick dish full of lusty New Orleans flavor, barbecue shrimp is worth every messy drip. Three tips: Don't overcook the s...

1628
creole-seafood-seasoning

Creole Seafood Seasoning

If there is any “magic” to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth ...

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1630
gulf-coast-summer-bouillabaisse

Gulf Coast Summer Bouillabaisse

This seafood bouillabaisse, thick with vegetables and seafood, is one of our light summer entrees. With vine-ripened tomatoes and the ab...

1631
fish-or-seafood-stock

Fish or Seafood Stock

Good stock in the box is like money in the bank,” Chef Jamie likes to say. Forget the shortcuts. Stock is a strained liquid that h...

1632
chicken-stock

Chicken Stock

The true test of a serious cook—professional or home—is a crystal-clear, intensely flavorful consommé. You can't get ...

1633
oyster-chowder

Oyster Chowder

While clams in chowder can sometimes become a bit tough, fresh oysters stay plump and salty-sweet, and rendered salt pork adds a depth of...

1636
seafood-jambalaya

Seafood Jambalaya

Jambalaya rivals gumbo as Louisiana's quintessential Creole dish. All you need is a tangy green salad, some garlic bread, and a feisty S...

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