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Chef Harriet's Recipes on The 504 Show!

Shrimp and Artichoke Soup


24 oz. quartered artichokes
1 qt. strong chicken stock*
1 Tbsp. chopped parsley
(for garnish)
1 Tbsp. thyme leaves
Salt and Joe’s Stuff seasoning to taste
¼ C. flour plus 1 Tbsp.
1 qt. heavy cream
2 C. chopped green onions
½-1 Lb. shrimp, peeled and deveined, medium-sized
¼ C. melted butter


Combine artichoke, chicken stock, green onions, salt, Joe’s Stuff seasoning and thyme and bring to a boil. Reduce to a simmer for about 12 minutes.

Combine butter and flour for a light roux and add to simmering pot. Stir in heavy cream and simmer for 10 minutes.

Add shrimp and simmer for 5 more minutes. Serve with freshly chopped green onions and parsley for garnish.

NOTE: There are 2 cups green onions total – 1 cup to put with other ingredients and one cup for garnish.

*The quart of strong chicken stock can be substituted by liquid drained from shrimp or liquid from artichokes.

Crawfish Étouffée


1 C. flour
1 C. oil
4 C. chopped onions
2 C. chopped celery
1 C. chopped green pepper
1 Tbsp. chopped garlic
2 C. chicken stock or flavored water
2 lbs. Crawfish tails
2 tsp. Joe’s Stuff seasoning blend


Add flour to hot oil to make a dark, chocolate colored roux, stirring constantly. Add seasoning blend to roux, along with onions, celery, green pepper, and garlic.

In another pot with piping hot chicken stock, stir in roux gradually until blended well. Cook for 20 minutes over medium heat.

Add crawfish, and cook an additional 10 minutes. If desired, chopped green onions and parsley may be added 5 minutes before serving.

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