Alabama Gulf Seafood is a dinnertime delicacy. Sometimes it takes a few extra ingredients or a little bit of prep time before cooking, but it’s always worth the extra effort.
Here’s an idea, though: If you’re cooking with Gulf seafood, why settle for just one product?
Our Recipes section is full of decadent meals that feature more than one type of Alabama Gulf Seafood—sometimes even three or four! Craving a bit of crabmeat garnish for your fish filets? Looking to load up a hearty stew with shrimp and oysters? Or maybe you just want to fit as much genuine goodness as you can into a pasta dish? You’ve come to the right place.
Here are a few of our favorite recipes that feature two or more types of Alabama Gulf Seafood.
This one’s got quite a long title, but when your recipe wins the Alabama Seafood Cook-Off, it’s worthy of the word count. Chef Jeremy Downey’s award-winning recipe pairs a Grouper base with an unbeatable combination of Royal Red Shrimp and Blue Crab for maximum flavor.
One type of seafood used as a vessel for another? You’d better believe it. This recipe from Chef Kelly Grady Hargroves features delicious tortillas made from masa harina and Gulf shrimp. And if you can’t find Croaker at your local market, substitute your favorite fried fish!
If you’re looking for a seafood feast in one dish with a bit of Italian flare, look no further than this dish from Chef Jon Gibson. Fresh Gulf fish, shrimp, and Blue Crab are nestled in with a coastal cousin and a whole list of other flavors. You’ll have enough for sharing too!
You might have to hunt down some of these ingredients, but if you can find frog legs and Snapper jowls, you can trust that Chef Chris Hastings knows what to pair ‘em with. Did we mention that this one also features halved Blue Crabs and head-on Bayou La Batre shrimp?
The crowned jewel of Alabama Gulf Seafood recipes when it comes to variety. Chef Steve Zucker managed to fit fish, shrimp, crab, and oysters into one bowl, and when you throw in some bacon, sausage, potatoes, and tomatoes, you’ve got a hearty meal on your hands.
Redfish is one of the more versatile species of Gulf fish, which means it goes with all kinds of recipes and flavor profiles. We happen to love this one from Chef Stafford Decambra that features Alabama Gulf jumbo lump crabmeat with a homemade Hollandaise sauce.
We weren’t kidding about that Redfish versatility. In this dish, Chef Carl Tilley doesn’t just pair it with another type of seafood—he throws in a Southern classic. A hearty jambalaya with Alabama’s own Conecuh sausage provides the perfect complement for the Redfish.
Got your eye on a different kind of dish? We’ve got 150+ recipes to choose from, so dive in and try something new for dinner.