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Showing only recipes by “Ti Adelaide Martin.”

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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 of flavor in...

by Ti Adelaide Martin and Jamie Shannon

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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...

by Ti Adelaide Martin and Jamie Shannon

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 has had...

by Ti Adelaide Martin and Jamie Shannon

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 one without a good ...

by Ti Adelaide Martin and Jamie Shannon

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...

by Ti Adelaide Martin and Jamie Shannon

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...

by Ti Adelaide Martin and Jamie Shannon

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...

by Ti Adelaide Martin and Jamie Shannon

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