• 1/4 cup flour
• 1/4 cup cooking oil
• 1 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 pounds Louisiana crab meat
• 6 slices of sandwich bread, crusts removed
• 1/4 cup sliced green onion tops
• 1 tablespoon minced parsley
• salt, pepper, and cayenne to taste
• bread crumbs, for topping

Baked Stuffed Crab

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• ½ cup of chopped onions
• ½ cup of chopped celery
• ¼ cup of butter 
• 2 eggplants, diced or sliced
• 1 cup of bread crumbs plus more for topping
• 1 pound of boiled shrimp, peeled and chopped
• ½ pound of crab meat
• 2 eggs, beaten 
• ¼ cup of chopped green onion tops
• ¼ cup of chopped parsley
• salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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• 1½ cups (3 sticks) butter 
• 3 cups chopped onions 
• 2 cups chopped green bell peppers 
• 1 cup chopped celery 
• ½ cup all-purpose flour 
• ½ cup chopped fresh parsley 
• 1½ pounds medium shrimp, peeled and deveined 
• 1½ pounds peeled crawfish tails 
• 2 cups half-and-half 
• 1 pound Velveeta or American cheese, cubed 
• 2 tablespoons chopped pickled jalapeño peppers 
• 2 teaspoons chopped garlic 
• salt 
• cayenne pepper 
• 1 pound fettuccine, cooked according to the package directions and drained 
• 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

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2 tablespoons unsalted butter 

• 2 tablespoons olive oil 
• 8 small bone-in, skin-on chicken thighs, about 2½ pounds (1.25 kg)total 
• Kosher salt and freshly ground pepper 
• 40 cloves garlic, peeled but left whole 
• ¼ cup (2 fl oz/60 ml) dry white wine 
• ¾ cup (6 fl oz/180 ml) low-sodium chicken broth 
• 6 red-skinned potatoes, about ¾ pound (375 g) total, scrubbed but not peeled, quartered 
• 6 fresh thyme sprigs

Chicken with 40 Cloves of Garlic

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THE BACON BREAD CRUMBS

• 8 slices cooked bacon, crumbled
• 4 cups bread crumbs
• 5 fresh basil leaves
• 1 tablespoon fresh thyme leaves
• salt and freshly ground black pepper to taste
• 4 tablespoons Creole seasoning or to taste

THE FRIED OYSTERS

• 16 shucked fresh oysters
• 3 cups all-purpose flour
• 4 tablespoons Creole seasoning, divided
• 3 large eggs
• 1 cup whole milk
• the reserved bacon bread crumbs
• the reserved bacon fat
• salt and freshly ground black pepper, to taste
• 3 basil leaves, cut into narrow strips
• 1 cup microgreens
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped preserved lemon*
• 4 tablespoons crumbled chevre cheese
• 1 tablespoon minced chives, for garnish

*Available at specialty stores and some supermarkets.

Bacon-Crusted Oysters

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The Mushrooms:

• 1 ounce dried porcini mushrooms
• 1/4 cup extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter
• 2 tablespoons finely chopped French shallot
• 1/2 pound shiitake mushrooms
• 1 pound oyster mushrooms
• 2 tablespoons dry white wine
• 2 tablespoons brandy
• salt and freshly ground black pepper, to taste
• 2 teaspoons minced parsley
• 1/2 teaspoon minced fresh chervil
• 1/4 teaspoon finely snipped chives

The Roux:

• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour

The Sauce:

• 40 shucked fresh oysters
• 2 cups oyster juices (liquor)
• 2 tablespoons butter
• 1 tablespoon finely chopped French shallots
• 1/4 cup dry white wine
• 2 tablespoons dark roux
• 2 ounces (114 cup) demi-glace 
• salt and freshly ground black pepper, to taste
• 2 teaspoons finely chopped parsley
• 1 teaspoon finely chopped fresh chervil
• 12 teaspoon finely snipped fresh chives

Final Assembly:

• 2 tablespoons unsalted butter
• the 40 reserved oysters
• 1 tablespoon minced French shallots
• 1 garlic clove, mashed and minced to produce 1 teaspoon
• 1 teaspoon chopped fresh thyme
• 1 cup coarse French-bread crumbs
• salt and freshly ground pepper, to taste
• 8 serving-sized puff pastry shells, prepared according to package directions

Oyster and Mushroom Tart

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• ½ cup crushed pineapple
• ½ cup pineapple juice
• ½ cup prepared orange marmalade
• ⅓ cup soy sauce
• 4 cloves garlic
• 1 to 4 serrano chilis
• 1 cup chopped cilantro
• 1 2-pound pork tenderloin

Caribbean-Marinated Pork Tenderloin

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• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/3 cup lemon juice
• 2 tablespoons Creole mustard
• 2 tablespoons Tiger Sauce, Pic-a-Peppa, or A1
• 4 cloves garlic, minced
• 1 tablespoon coarsely cracked black pepper
• 2 pounds beef flank steak, sirloin tips, etc. cut into 1½-inch cubes

Basic Grilled Beef Kebabs

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• 10 gallons water
• 3 dozen live Louisiana crabs
• 1 8-ounce bottle Zatarain’s liquid crab boil
• 1 cup iodized salt
• 3 pounds Zatarain’s Pro Boil
• 1 cup cayenne pepper
• 2 cups lemon juice
• 6 lemons, halved
• 6 oranges, halved
• 4 large yellow onions, halved
• 2 pounds small red bliss potatoes
• 3 heads garlic, tops cut off to expose toes
• 1 pound fresh button mushrooms
• 2 pounds smoked sausage, cut into 1-inch pieces
• 6 ears fresh or frozen corn, snapped in half
• 10 pounds  Louisiana shrimp
• 1 5-pound bag of ice

Louisiana Seafood Boil

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• 1¼ lb (625 g) boneless, skinless chicken breasts 
• 2 teaspoons canola oil 
• 2 teaspoons ground cumin 
• 2 teaspoons chili powder 
• 1/2 teaspoon kosher salt 
• 6 oz (185 g) corn tortilla chips 
• black beans, as desired
• 6 oz (185 g) Monterey Jack cheese, shredded
• 2 ripe tomatoes, diced 
• 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
• pickled jalapeños, to taste
• 1/2 cup sour cream

Chicken Taco Nachos

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