A summertime classic shrimp boil that everyone loves. Serve with lemon wedges and hot sauce!

INGREDIENTS

2 12-oz bottles lager or ale beer
1 3-oz package Zatarain’s Crawfish, Shrimp & Crab Boil
4 tbsp. Louisiana style hot sauce
1 large, sweet onion, quartered
1 lemon, halved
1 head garlic, halved
1 bay leaf
1 pound baby red potatoes
3 ears corn, cut crosswise into 3 pieces
1 12-oz package andouille or kielbasa sausage,  cut into 1 1/2-inch pieces
2 pounds unpeeled large shrimp

BUTTER MIXTURE
½ cup unsalted butter
1 tbsp. Louisiana style hot sauce
1 ¼ tsp. Old Bay seasoning

INSTRUCTIONS

Combine 10 cups water, beer, Zatarain’s Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic and bay leaf in a large stockpot or 9-qt Dutch oven over medium heat.

Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

Stir in potatoes; reduce heat and simmer for 10 minutes.

Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes. Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well. Serve immediately with butter mixture.

BUTTER MIXTURE

In a small saucepan over medium heat, combine butter, hot sauce and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

This easy Cajun hush puppy recipe has just a few ingredients and will be ready in minutes. Lively spices, onion and peppers make them amazing to go with your Shrimp Boil. For extra flavor serve with a Cajun dipping sauce.

INGREDIENTS

1½ cups self-rising cornmeal mix
¼ cup self-rising flour
2 tsp. sugar
2 tsp. Cajun Seasoning
2 tbsp. onion, grated
1 egg, room temperature, slightly beaten
½ cup buttermilk
2 tbsp. bell pepper, finely diced (or other type pepper of choice)
¼-½ tsp. cayenne pepper, optional
Vegetable oil, enough for 1½ inches of depth

INSTRUCTIONS

Mix all dry ingredients.

Add remaining ingredients and stir just until well blended.

Heat oil to 350 degrees.

Drop batter by 1½ Tablespoons into hot oil.

Cook about 2 minutes, stirring to evenly brown all sides.

Remove with slotted spoon to drain on paper towels.

CAJUN DIPPING SAUCE (OPTIONAL)

1 cup sour cream
1 lemon, juiced
2 tsp. honey
1 tsp. cajun seasoning

In a small bowl combine the sour cream, lemon, honey, and cajun seasoning. Serve with the hush puppies.

Creamy coleslaw with hints of The Holy Trinity and Creole seasonings!

INGREDIENTS

7 oz. shredded cabbage
¼ cup onion, finely chopped
¼ cup bell pepper, finely chopped
¼ cup celery, finely chopped
½ cup mayonnaise
1 tbsp. apple cider vinegar
1 tbsp. sugar
1 tsp. creole seasoning
1 tsp. hot sauce red pepper sauce (Louisiana Hot Sauce)
¼ tsp. cayenne pepper
salt to taste

INSTRUCTIONS

Place shredded cabbage in large mixing bowl; add chopped onion, celery and bell pepper; set aside.

In a medium bowl, combine mayonnaise, vinegar, sugar, creole seasoning, hot sauce and cayenne.

Pour over cabbage mix; combine well, cover and refrigerate for at least 30 minutes.

French bread, butter, fresh garlic, garlic powder, Parmesan and parsley. It’s so simple and so ridiculously good.

INGREDIENTS

Loaf of French bread
1 stick (1/2 cup) salted butter, cut into chunks
1 large clove garlic
1/4 tsp. garlic powder
1/2 cup finely grated Parmesan cheese
2 tbsp. minced fresh parsley

INSTRUCTIONS

Preheat the oven to 400 degrees. Soften the butter in the microwave in short increments.

Grate the garlic directly into the butter.

Add the garlic powder, Parmesan, and parsley; stir to combine. If it’s too runny, just pop it in the fridge for a minute.

Cut the bread in half and spread with a thick layer of the butter mixture.

Bake for 9-10 minutes in the middle of the oven. Add an extra 1-2 minutes if you want more browning.

Remove from the oven, cut into slices and serve.

This cake is everything you could ever want in a summer cake. It’s super simple to make, easy to prep ahead and combines simple flavors that pretty much everyone loves. Like…what’s not to like about strawberries and whipped cream? Especially when it’s atop a delicious vanilla cake?

INGREDIENTS

2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 tsp. vanilla extract
1/2 cup unsalted butter, cold
1 cup milk
demerara sugar, for topping (optional)

FOR THE TOPPING

1 cup heavy whipping cream
1 tsp. vanilla extract
1 pint fresh strawberries, rinsed and cut into thin slices
2 tbsp. granulated sugar (or to taste!)

INSTRUCTIONS

Preheat the oven to 350°F and line an 8-inch round pan with parchment paper on the bottom and generously grease the sides with cooking spray or butter. Set aside.

In a large mixing bowl combine the flour, baking powder, sugar and salt. Mix to combine. Cut the cold butter into small pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture starts to clump together.

Make a well in the center and add the milk and vanilla extract. Mix until just combined. Transfer the batter to your prepared pan, using a rubber spatula to spread the batter into an even layer. If desired, top with demerara sugar (I highly recommend).

Bake for 35 minutes or until a knife inserted into the middle comes out mostly clean. Transfer the cake to a wire rack to cool for 15 minutes before running a butter knife along the edge of the cake and turning it out of the pan. Allow to cool completely before topping.

Once the cake is cool, make the whipped cream and prep the strawberries. Place the sliced strawberries in a medium bowl with the sugar and stir to combine. Cover and set aside. Beat the heavy cream in a stand mixer fitted with the whisk attachment until soft peaks form and the whipped cream holds its shape. Add the vanilla extract and mix well. When ready to serve, spoon the whipped cream over the top of the cake and top with the strawberries!

Hello, summertime. This delicious cocktail really is the epitome of summer. I love the fresh flavors, and I have been all about the watermelon, lately.

INGREDIENTS

1/4 cup chilled watermelon juice
1/4 cup vodka, may choose not to add and make it a mocktail
2 tsp. fresh lime juice, about 1/2 lime
1 tsp. agave nectar, honey or maple syrup for added sweetness
fresh mint, lime wedges and small watermelon wedges, for garnish

INSTRUCTIONS

Add watermelon juice, vodka, lime juice, and your choice of sweetener syrup to a rocks or cocktail glass then stir to combine. Fill glass to the top with ice then serve with fresh mint and garnish with a lime wedge or watermelon wedge. Alternatively, you could add the ingredients into a shaker, fill it halfway up with ice, then shake to chill.

If you like your drink fizzy, feel free to top it off with about 2 ounces of club soda or even Sprite.