Serves 8-10

6 boneless chicken thighs, trimmed of fat and cut into 3 pieces each
1 lb large raw shrimp, peeled and cleaned
salt and pepper
1 orange, zested
1 tbl Spanish paprika
Olive oil, as needed
1/2 lb Spanish-style chorizo, sliced
1 white onion, diced
1/2 cup white wine
1 28-oz can diced tomatoes
large pinch crumbled saffron threads
3 1/2 cups short grain rice, (like Arborrio)
6-8 cups chicken stock
1 cup frozen peas, defrosted

*** Preparation ****

1. Toss the trimmed chicken and shrimp with salt, pepper, orange zest, paprika and enough olive oil to lightly coat. Divide the shrimp from the chicken and set both aside for 1 hour to overnight.
2. Heat a large skillet or paella pan over medium-high heat. Add olive oil to lightly coat the bottom of the pan. Add the chicken and brown on both sides and remove from pan.
3. Add the chorizo and onions and sauté until onions are softened. Add the wine and scrape the bits from the bottom of the pan. Add the tomatoes and saffron. Cook for about 2 minutes.
4. Add the rice and stir to combine evenly. Add stock to cover the rice by about 1 inch and nestle the chicken into the rice.
5. Stir gently to be sure the rice isn’t sticking. Cover loosely with foil and simmer for about 15 minutes without stirring.
6. Check the rice — it should be just tender and not mushy. If it needs longer, add a bit more stock and cover and cook for 5 more minutes.
7. When rice is tender, place the shrimp and peas on top of the rice and sprinkle with a bit more stock. Cover tightly with foil. Cook for 5-10 minutes until shrimp begin to turn pink. Increase heat and cook for about 2-3 minutes until you can smell the rice toast.

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Makes about 20 tacos.

2 tablespoons olive oil
2 pounds large shrimp — cleaned, shelled and cut into large pieces
1 pound tomatillos
1 large (3-inches) white onion
6 cloves garlic
1 or 2 fresh green jalapeño or serrano chiles
1 large, ripe Hass avocado
1/2 cup coarsely chopped cilantro
1 tablespoon agave syrup
1/2 teaspoon sea or kosher salt 

1. Heat olive oil in a large skillet. Cook shrimp until almost, but not quite, done. Remove to a plate.
2. Peel off the papery husks from the tomatillos. Place the tomatillos on a hot griddle and toast until black spots appear all over. Quarter the onion and toast. Toast the garlic and whole chiles.
3. Stem one chile and coarsely chop (include seeds). Peel the onion and cut off the root end. Put the onion and chile in a blender or processor and blend about 15 seconds with a little water, if necessary. Add the tomatillos and blend again.
4. Cut the avocado open, remove pit and spoon the flesh into the blender. Add the cilantro, agave syrup and salt. Purée about 10 seconds. Taste, and adjust seasoning. Add more finely chopped chile if desired you like spice.
5. Stir in the cooked shrimp, heat through, and pile onto warm corn tortillas (click through to Nancy’s recipe for corn tortillas).

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Serves 6 to 8

3 pounds assorted fish or seafood cut into 2-inch chunks – shrimp, sand dabs, scallops
6 tablespoons olive oil
6 garlic cloves, chopped
1 fennel bulb, chopped
1 onion, chopped
1 bouquet garni – 2 sprigs fresh thyme, a small bunch of parsley and a bay leaf tied with a string
1-2 inch strip of orange zest
2 medium leeks, white parts only, finely chopped
8 ripe tomatoes, chopped
2 cups canned plum tomatoes
8 cups fish stock, or water mixed with clam juice or chicken broth
½ teaspoon saffron threads, soaked in 1 tablespoon water
1 cup white wine
1 cup parsley, chopped
salt and pepper
                      �
1. Heat the olive oil in heavy large pot over medium heat.
2. Add onion, garlic, fennel, leeks, orange zest and bouquet garni. Cook, stirring occasionally, for about 10 minutes. Add salt and pepper to taste.
3. Add the tomatoes, white wine, fish stock and saffron and simmer until slightly thickened, about 30 minutes.
4. Add seafood and simmer about 3 minutes.  Remove the orange zest and bouquet garni.  Taste, adjust seasoning, add chopped parsley and serve with a mixed green salad and French baguette.  

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Ingredients:

21-30 shrimp
1 package Pappardelle or Fettuccine
3 tbsp of extra virgin olive oil
4 shallots, minced
4 cloves garlic, minced
1 cup pancetta, cubed or chopped
1 orange peel
1 teaspoon of hot pepper flakes
1/2 cup white wine
3-4 jars of prepared quality marinara sauce or 32 oz. of your favorite personal recipe
salt and pepper to taste
1/2 cup of cream

Preparation:
Heat the oil in a heavy bottom pot. Sweat the shallots, garlic, hot pepper, and pancetta over medium heat until soft. Deglaze with wine for 1-2 minutes and add the tomato sauce while stirring. Cook over low heat stirring frequently until thick. Season with salt and pepper. Cook pasta in salted water while boiling rapidly for 8-10 minutes. Pasta should be al dente. Add cream to sauce and mix well. Sauce should have an orange-pink hue. Add the drained pasta to a saucepan with the sauce and finish cooking the pasta in the sauce for about 1 minute over medium low heat.

For shrimp: Wash and peel, devein and toss with salt and pepper. Sear in hot olive oil over high heat. Finish with 1 tbsp zest of orange. Reserve and place over pasta.
Place the shrimp on top and garnish with leafy Italian parsley.

Serves 4

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Ingredients:

1/2 lb Farfalle Pasta                                                                                                  
1/2 Lb Fresh Shrimps peeled Head off tail off           �
1 Tsp Garlic Minced                   
1 Tbsp Evoo                   
Salt & Pepper To Taste
1/2 Tsp Fresh Dill                                                                                                       �
1/2 Cup Heavy Whipping Cream              
1 Cup Dry White Wine                                                                                                         
1 Pinch Fresh Marjoram                     �
4 Oz Artichoke Heart Sauce                                                                                                                                                                      

Preparation:

In a frypan with the evoo sauté shrimps and garlic, wet with white wine allow to evaporate, join the heavy cream.

Adjust the Salt & Pepper then add the herbs and the Menu Artichoke Heart Sauce, simmer for 1 min then add the pasta previously cooked “al Dente” in abundant hot salted water.

Dress all together and serve.

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Ingredients:

½ Cups + 2 Tablespoons Vegetable/ Canola Oil
1 Pound Andouille Sausage – Sliced
2 Large Onion, chopped
1 Medium Green Pepper, seeded, chopped
4 Medium Celery – Chopped
4 Cloves Garlic – Minced
½ Cup All Purpose Flour
2 ½ Cups Water
1 Pound Okra – Sliced (can omit if you do not like Okra)
1 Can Pastene Ground Tomatoes
1 Tablespoon Valbon Tomato Paste
3 ½ Cups Perfect Addition Chicken Stock
2 Teaspoon Dried Thyme Leaves
1 Teaspoon Crushed Red Pepper Flakes
3 Whole Bay Leaves
1 Teaspoon Kosher Salt (Or more to taste)
1 Teaspoon Black Pepper (Or more to taste)
1 Pound Poulet Rouge Chicken (Poach Chicken. Remove from bone. Cut up into
pieces)
2 Cups Corn (Fresh or Frozen)
1 Pound Crab Meat (Picked over to remove cartilage)
1 Pound Medium Shrimp (Peeled and Deveined)
2 Cups Oysters (Shucked) about 18
4 Teaspoons Zaterains Gumbo File

Preparation:

In a large pot, heat 2 tablespoons of your oil over medium heat. Add the Andouille Sausage, and the “Holy Trinity”, your onion, bell pepper, celery, and garlic. Cook, and stir as not to burn, until tender, about 8 – 10 minutes. Remove the sausage mixture with a slotted spoon into a bowl.

Add the remaining ½ cup of oil into the same pot. Gradually stir in the flour, and lower the heat to medium. Cook, stirring constantly, until the mixture (your Roux), is a light brown, about 5 – 7 minutes. Remember, do not let it burn!

Gradually stir in the water. Add the reserved sausage and vegetable mixture, the Okra (if you are using), tomatoes, tomato paste, chicken broth, thyme, red pepper flakes, bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring mixture to a boil over high heat. Once boiling, reduce heat to medium low and cook, half covered, for about 45 minutes to 1 hour.

Now it’s time to add the star’s of the show!

Add the chicken and corn, and cook for about 15 minutes. Add the crab meat, shrimp, and oysters (if using), and cook until the shrimp are pink and firm, about 3 to 4 minutes. Remove from the heat.

You are ready to serve!

Spoon your rice (if using), into individual soup bowls. Ladle the Pot of Gumbo over the rice. Sprinkle a bit of Gumbo File Power over the top. Enjoy!

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