Yes, I know - George Carlin called the phrase "jumbo shrimp" an oxymoron, but that doesn't apply to these Key West Jumbo Shrimp! Big, juicy and pink, these puppies are just waiting to be steamed, boiled, skewered, barbecued, fried... But I digress.

This weekend is the Gulf Shores Shrimp Festival. Ahhh, LA in the fall (that's Lower Alabama, ya'll!)  If you can't go, do yourself a favor and get some of these big guys and create your own party. Great for tailgating, too. You'll be the hit of the parking lot!

In honor of the Bayo La Batre Taste of the Bayou Seafood Festival this coming weekend, I present to you this Gourmet Seafood Gift Basket. Sure, you won't find stone crab claws or lobster tails in the bayou, but who cares! Buy it for yourself. If you want to share, it's up to you!

 Tip: If you go to the bayou, real seafood gumbo has crab claws and other crab parts in it. So don't freak out, okay?

Now that we're back into the "safe" months for oyster eating (those months that end in "r'*), you're going to need a safe way to open those little lovelies. And after the "incident" with the mandolin slicer, I keep an eye out for gadgets that will help keep my digits fully intact. This looks like one of those things my granpa used to make up with some of scrap lumber and a piece of pipe, but this Oyster Opener is one handy helper, especially if you have to shuck for a crowd.

No more oyster knives for me!

*Made you talk like a pirate!

As a previous resident of the Gulf Coast, I look forward to the months that end in an "r". Now that we are in the oyster season again, I look for new ways to cook my favorite shellfish. This is one way I haven't tried yet, and the good people at Gorton's have done all the work for us with these delicious Oysters Rockefeller. A mixture of spinach, parsley and breadcrumbs is folded together with jumbo oysters then baked on the half shell. Yum!

Just heat and eat - how easy is that? Great for an intimate party of two or a decadent party of one! Quanity discounts for bigger parties.

Did you realize that some folks don't even know the difference between Cajun and Creole cuisine? Imagine that!

Chef Folse has hand picked the recipes for The Encyclopedia of Cajun & Creole Cuisine.  This cookbook is the authoritative collection on Louisiana's culture and cuisine. With more than 700 recipes, you will be an authority on this regional cooking style, including quite a bit of local history along the way.

Always remember: "Ya gotta suck da heads on dem der crawfish, cher!"

Yum!  Anyone that loves Crab Legs would love this gift from Gorton's of Gloucester.  They will get 3 pounds of succulent King Crab Legs to dip in melted butter.  Just writing this is giving me a craving for crab legs. 

The only thing about crab legs is that you have to work for the meat.  Or you can do what I do and have someone crack them for you while you enjoy eating them.  Yes, sometimes it's good to be spoiled.

Cover the picture with your hand, put your mind in the gutter, then read this.....

Around the World Tail Sampler - Decide which tail you like best! Four tails total, which includes: one 6-7 oz. Maine tail, one 8 oz. Brazilian tail, one 8-10 oz. North Australian tail, one 8-10 oz. South African tail.

Hope that gave you a laugh!