• 1 cup coarsely ground grits
• 2 cups water
• 2 teaspoons salt
• 2 cups whole milk
• 2 pounds uncooked shrimp, peeled and deveined
• Salt to taste
• 1 pinch cayenne pepper, or to taste
• 1 lemon, juiced
• 1 pound andouille sausage
• ¼ lb country ham (or cured ham or bacon) cut into small cubes
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup chopped onion
• 1 teaspoon minced garlic
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 cup shredded sharp Cheddar cheese

 Directions

• 1½-2 lbs haddock or other firm white fish
• 8-10 large scallops
• 12-15 medium/large shrimp
• 1 cup milk
• 2 Tablespoon butter
• 2 Tablespoon canola/vegetable oil (not olive oil)
• 1 cup cider  (you can replace the cider with 1 cup white wine or 1/3 cup sherry or calvados and 2/3 cup water)
• ¼ cup flour
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 bay leaves
• 1 cup sour cream or creme fraiche
• 1/2 teaspoon Dijon mustard
• A dash of nutmeg

For the topping:

• 3 lbs potatoes
• ½ cup sour cream
• 2 Tablespoons of butter
• 2 egg yolks

Directions

1. For the potatoes: boil and mash the potatoes, adding the sour cream and butter but not the yolks just yet. Add the yolks just before you top the pie with the potatoes.
2. For the pie: Place the haddock in a large pan. Add milk, bay leaf, salt and pepper.  Bring to a  and simmer.  Cover and cook on a low heat for 4 minutes. Let the fish cool enough to handle. Strain the milk into a bowl and reserve. Flake the fish coarsely, discarding the skin.
3. Wash the scallops and remove any gristle. Slice each scallop into 2 discs. Peel and devein the shrimp. Set the scallops and shrimp aside. Melt the butter in a pan, add the flour and let it cook for a minute or until lightly browned. Work in the cider until the mixture is smooth. Next, add the strained milk, sour cream and mustard. Bring to the boil, stirring, and simmer for 10 minutes, stirring.  Remove the mixture from the heat.  Gently fold in the fish, scallops, and shrimp. Turn into a shallow dish and spoon the mashed potatoes on the top. Bake at 350º for 40 minutes until golden.

• 2 lbs. peeled and deveined shrimp or mixed seafood (frozen shrimp or seafood may be substituted but it should be thoroughly thawed and drained)
• 2 Tablespoons butter
• 1 Tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 ribs of celery, finely chopped
• 1 small green pepper, finely chopped
• 2 Tablespoons Creole Seasoning
• 2 Tablespoons tomato paste
• 2 1/2 cups fresh tomatoes (or 1 28 oz, can crushed tomatoes)
• ½ cup dry white wine
• 2 c (16 oz) seafood broth (or clam juice)
• 2 Tablespoons garlic, minced
• 2 bay leaves
• Cayenne pepper to taste
• Kosher salt to taste
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 Tablespoon dried thyme  (or 1 bunch fresh)
• 2 Tablespoons Tabasco (to taste.  You may choose to use none at all)
• 1 Tablespoon Worcestershire Sauce
• 1/8 Cup flat leaf parsley, minced

 Directions

1. Melt the butter in a deep pot with the vegetable oil over medium high heat. When the butter begins to froth add ½ cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tablespoon Creole Seasoning and a pinch of salt. Sweat the vegetables until soft.
2. Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another pinch of  salt to help the tomatoes break down.
3. When the tomatoes start to break down into liquid add the white wine and turn the heat to high until most of the alcohol burns off. Add the clam juice or stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and thyme. Bring to a boil then reduce to a low simmer. Simmer for 45 minutes.
4. Add the Worcestershire Sauce and season to taste with salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning.
5. To serve, bring the sauce to a boil then turn the heat off.  Add the seafood or shrimp ande cover.  Allow to sit for 20 minutes before serving over long grain or jasmine rice.