1 tablespoon olive oil
1 pound shrimp shells and heads
2 stalks celery, chopped
1 fresh bay leaf
1 small leek, chopped
1 small onion, chopped
A few black peppercorns
1 small bundle fresh parsley and thyme
4 cups chicken stock
A fat pinch saffron
1 egg yolk
1 clove garlic, smashed to a paste
1 teaspoon Dijon mustard
Juice of 1/2 lemon
2/3 to 3/4 cup grapeseed oil
Salt and pepper
Hot sauce, such as Tabasco
2 tablespoons olive oil
1 to 2 links andouille sausage, sliced on the bias
2 to 3 cloves garlic, grated or minced
2 stalks celery, diced
1 onion, diced
1/2 small bulb fennel, sliced, fronds reserved
1/2 green bell pepper, diced
2 plum or beefsteak tomatoes, grated
6 ounces beer, such as Abita
3 ounces redfish, cut into chunks
12 shrimp, peeled and deveined, tails on
2 to 3 ounces fresh crabmeat
Old Bay seasoning
Hot sauce, such as Tabasco
4 slices baguette, toasted
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