2 envelopes plain gelatin
1/2 cup cold water plus additional 1/4 cup

1/2 to 1 tablespoon liquid crab boil
1 pound lump crabmeat or small shrimp (sometimes called salad shrimp; it\'s okay to use frozen), or 1/2 pound crabmeat and 1/2 pound shrimp, vary to personal preference

1/2 small yellow or white onion
1 green onion
1/4 red bell pepper
4 ounces butter

1 teaspoon Creole seasoning (like Tony Chacherie\'s)
1 can cream of mushroom soup
1 8-ounce package cream cheese (not low- or nonfat, as the mixture will be too watery)
Worcestershire sauce, to taste

Cilantro, for garnish

Special equipment: blender or food processor; medium-size mold (approximately 6 cups) or shallow dish
seafood, mold,

1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra

4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice
shrimp, chicken, andouille

1 medium onion, chopped
1 small green bell pepper, chopped
1 celery rib, chopped
1 large garlic clove, minced
1 tablespoon vegetable oil
1 14- to 16-ounce can whole peeled tomatoes including their juice, chopped
1/4 teaspoon dried thyme, crumbled
cayenne to taste
1 pound small shrimp (about 48), shelled and deveined
yellow cornmeal for sprinkling pan
1/4 pound smoked mozzarella cheese*, grated (about 1 cup)

*Available at specialty foods shops and some supermarkets

For the dough:
1/2 teaspoon sugar
2/3 cup warm water (110°F.-115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 to 2 1/4 cups unbleached flour
1/2 teaspoon salt
olive oil for oiling bowl
shrimp, creole, smoked