2 squid
8 shrimp with heads and shell
1 whole lobster tail
12 mussels
1 garlic clove, minced
1/2 red sweet pepper, diced
2 ripe tomatoes, blanch peel, remove core and seeds
1 teaspoon sweet paprika
pinch of saffron
2 cups Bomba rice
8 cups seafood stock
5 tablespoons extra virgin olive oil

Cut the garlic clove into halves and use one half to rub the bottom of the paella pan. Add oil to the center of the pan, switch on low-medium heat. Add lobsters to the pan, saute on medium heat on each side for 2-3 minutes total. Add shrimp to the center and take the lobsters off the pan. Saute shrimp on medium heat on each side for 2-3 minutes. Add the squid to the center of the pan, take off the shrimp, saute on medium heat for 1-2 minutes.

Take squid off the pan. Add bell pepper, saute for 5 minutes. Add garlic, saute on low heat for 30 seconds. Add smoked paprika. Add tomato flesh and saute on low heat for 5 minutes. On low heat add rice to the center of the pan. Distribute the rice evenly all over the pan. Add the stock and saffron. When the stock starts boiling add the mussels. Keep on high heat boiling for 4-6 minutes until you can see the rice grains through the stock.

Lower the heat when the rice is al dente. Increase the heat until medium heat for 20-40 seconds. Then turn the heat off and cover the pan with a kitchen towel and steam for 5
minutes.

From the Kitchen of Brett Broussard

1 tablespoon olive oil
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 llb lump crabmeat
1/2 tablespoon Creole seasoning
1/4 cup thinly sliced green onions
1/4 cup chopped parsley
2 tablespoons Tiger sauce
2 cups heavy cream
1 teaspoon chicken base
1 tablespoon granulated garlic
1/4 cup all purpose flour
1/2 stick melted butter
panko bread crumbs for dredging
2 eggs
1 cup milk

Heat the olive oil in a large saute pan over medium heat.

Add onion, bell pepper, and celery and saute until wilted and slightly caramelized. Add garlic and saute 1 minute.

Transfer to a deep baking dish capable of holding 2 1/2 quarts. Add crabmeat, Creole
seasoning, green onions, parsley, and tiger sauce. Toss with a rubber spatula to mix well.
Set aside. Combine cream, chicken base, granulated garlic, in a large saucepan and bring
to a boil. In a bowl combine flour and melted butter to make a white roux by cooking over medium heat for 2-3 minutes. Once cream has come to a boil, lower the heat and add the roux. Whisk until the very thick sauce begins to pull away from the sides of the pot. Pour the bechamel cream sauce into the crabmeat mixture and fold until the crabmeat is well distributed. Chill overnight, uncovered. Divide and shape into 16 cakes all about the same size. Blend eggs into the milk. Dust the cakes with flour. Dip into the egg and milk wash, then dredge into the panko. Heat the butter over medium-high heat with enough butter into a pan to come upabout half-way to the cake. Saute four crabcakes at a time until golden brown. Turn cakes, lower the heat and saute bottoms until are golden brown.

Serve with remoulade or tarter sauce.

From the Kitchen of Brett Broussard

3/4 cup neutral oil (canola,vegetable, or avocado)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 juice of one lime
1 bunch cilantro, large stems discarded, finely chopped
1/2 bunch Italian parsley, large stems discarded, finely chopped
3 scallions, finely chopped
2 Hatch chiles, already roasted and peeled, finely chopped
1 medium shallot, finely chopped
salt and pepper to taste

Combine the olive oil, red wine vinegar, and lime juice in a bowl. Drizzle in the vegetable oil in a steady stream and whisk with a fork to incorporate. Once it's blended, add the
cilantro, parsley, scallions, hatch chiles, and shallots. Stir gently to incorporate all of the flavors. Season with salt and pepper to taste. Let the chimichurri sauce rest for about
45-60 minutes to allow flavor development. This can rest at room temperature instead of the fridge if serving within a few hours. Otherwise store in fridge.

From the Kitchen of Brett Broussard

1 Medium red onion (chopped fine)
1 pound fresh lump crabmeat
4 Ounces of Wesson oil
3 Ounces apple cider vinegar
4 Ounces cup ice water
1 Tablespoon Chopped Jalapeno
1/2 Cup of Roasted Corn
Salt and pepper

Mix oil, vinegar, and ice water together and pour over lump crabmeatl. Season with salt and pepper and cover and marinate 2-12 hours. Toss lightly before serving.

Notes: This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of
good repute. The longer it marinates the better. The recipe sounds simple, but the results are incredibly delicious.

From the Kitchen of Brett Broussard

2 cans white beans, rinsed and drained
4 cups low sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
3/4 cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
1/4 cup fresh chopped cilantro

In a food processor, blend 1/2 of the beans with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans. Add the oil to a large pot or Dutch
oven and heat it over medium-high heat.

Add the onions, jalapeno pepper and poblano peppers and cook, stirring frequently until soft 4-5 minutes. Add the garlic and cook for
one minute more. Add the cumin, coriander, and ancho chili power and continue to cook, stirring frequently for one minute more to toast the spices. Add the chicken broth, pureed beans and 1/2 teaspoon of salt, bring to a boil. Reduce the heat to low and simmer uncovered for about 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy- that's how it is supposed to be. It thickens the longer it sits). Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.