Main Course

Course: 
  • 1½ pound salmon fillet, skin intact
  • salt
  • 1 teaspoon freshly cracked pepper

Potatoes

  • 4 large baking potatoes
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • salt
  • white pepper
  • 1/2 cup peeled and finely grated fresh horseradish root
  • 1/4 cup vegetable oil
  • 3 tablesppons unsalted butter
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon chopped fresh flat-leaf parsley plus more for garnish
  • juice of 1/2 lemon

Pan Roasted Salmon on Horseradish Potatoes

  Pan Roasted Salmon on Horseradish Potatoes

Course: 
  • 4 tablespoons vegetable oil
  • 4 chicken thighs, bone-in and skin-on
  • 2 chicken breasts, bone-in and skin-on
  • 2 cups diced yellow onions
  • 2 cups diced green bell pepper
  • 2 cups diced celery
  • 2 tablespoons minced garlic
  • 1/2 cup chopped flat-leaf parsley
  • 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces
  • 12 cups chicken stock, plus water if needed
  • 1 tablespoon cayenne pepper
  • 1½ cups dark roux*
  • Kosher salt and freshly ground black pepper
  • Cajun Seasoning Blend, see recipe here
  • Dash of hot sauce
  • 8 cups cooked Louisiana long grain white rice, such as Supreme, for serving
  • 1 cup diced green onion tops
  • Filé powder, for serving
 *Here in Louisiana, you can buy light, medium, and dark roux in a jar in most every grocery store. Make your own by slowly cooking 3/4 cup of neutral oil with 3/4 cup of flour in a cast-iron skillet or Dutch oven until dark chocolate in color. The dark roux is what gives this gumbo its distinctive flavor.

Chicken and Smoked Sausage Gumbo

Chicken and Smoked Sausage Gumbo

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Course: 
  • 1 whole beef tenderloin
  • Creole seasoning
  • vegetable oil
  • Jumbo Lump Crab Cream, recipe follows
  • chives, for garnish

Jumbo Lump Crab Cream

  • ½ pound jumbo lump Louisiana crabmeat
  • salt, pepper, or Creole seasoning
  • vegetable oil
  • ¼ large sweet onion, minced
  • ¼ bell pepper, minced
  • 1 celery ribs, minced
  • 1 garlic cloves, minced
  • 2 tablespoons dry white wine (optional)
  • 1 ½ cups low-fat buttermilk
  • 4 ounces gumbo crabs or fresh crab shells, crushed (optional)
  • 1 ½ tablespoons all-purpose flour
  • ⅓ cup low-fat ricotta cheese

Filet Mignon with Jumbo Lump Crab Cream

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Course: 
  • 6 quarts hot water
  • ¼ cup vegetable oil
  • 3 tablespoons salt
  • 1½ pounds fresh spaghetti, or 1 pound dry
  • ¾ pound (3 sticks) unsalted butter, in all
  • 2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares
  • 1½ cups very finely chopped green onions
  • 3 cups heavy cream
  • 3½ dozen shucked oysters in their liquor, 
 about 1 pound (we use medium-size ones)
  • Finely chopped fresh parsley

Tasso and Oysters in Cream on Pasta

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Course: 
  • 2 tablespoons soy sauce
  • 1/4 cup brown sugar
  • 1/2 cup water
  • 1 jalapeño pepper, minced
  • 3 teaspoons grated fresh ginger
  • 1 clove garlic, minced, plus 1 tablespoon minced
  • 1/4 cup creamy peanut butter
  • 2 tablespoons fresh grapefruit juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced shallot
  • 1 tablespoon minced fresh chives
  • 1/4 cup olive oil
  • 28 large shrimp, shelled and deveined
  • 1/4 cup white wine 
  • 6 tablespoons unsalted butter
  • hot cooked rice, for serving
  • sliced green onions, for garnish

Spicy Peanut Butter Shrimp

Spicy Peanut Butter Shrimp

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Course: 
  • 1 (14.5-ounce) can whole tomatoes, undrained
  • 2 pounds boneless beef round steak
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • ½ teaspoon cayenne, or to taste
  • 4 cloves garlic, finely minced
  • ⅓ cup plain flour
  • ⅓ cup lard or cooking oil
  • water or wine for deglazing pan
  • 1 medium onion, finely chopped
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1½ cups water or beef broth
  • 1 bay leaf
  • sliced green onions, for garnish
  • Cheese Grits, for serving (recipe follows)

 

Cheese Grits
  • 3 cups water
  • 3 cups whole milk
  • 1¼ cups quick-cooking grits (not instant)
  • 4 ounces sharp Cheddar, shredded
  • 4 ounces mozzarella or Jack cheese, shredded
  • 2 tablespoons butter
  • salt and pepper

Grits & Beef Grillades

Grits & Grillades

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Course: 
  • 1 pound fresh lasagne sheets
  • 2 tablespoons salt
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 pound meatloaf mix, or ground chuck
  • 1/2 cup dry red wine
  • 2 cups bottled Italian marinara sauce
  • 1/2 cup chopped fresh basil leaves
  • cups (1 pound) ricotta cheese
  • 1 egg, beaten
  • fresshly grated nutmeg to taste
  • 1/2 pound fresh mozzarella, cut into small dice
  • 1/2 cup grated pedorino romano cheese

Lasagne with Rich Meat Sauce

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Course: 
  • 5 tablespoons butter, in all
  • 1 cup finely diced red onion
  • 1 cup finely diced celery
  • 4 green onions, white and green parts, finely sliced
  • 4 cloves garlic, finely minced
  • 1 tablespoon Creole seasoning
  • 2 tablespoons lemon juice
  • 3 tablespoons flour
  • 12 ounces cooked Louisiana crawfish tails
  • 8 ounces shredded pepper jack cheese
  • 1 prepared piecrust

Crawfish Pie

Crawfish Pie

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Course: 

 

  • 3 pounds large (21–25 count) head-on shrimp 
  • 1 tablespoon sweet paprika
  • 1½ teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 cup finely chopped andouille or smoked sausage
  • 1 cup finely chopped onion
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon minced green onion bottoms
  • 2 cups fresh chopped ripe tomatoes
  • 1 cup shrimp stock
  • 1/3 cup sour cream
  • 2 tablespoons minced green onion tops
  • hot, cooked grits, for serving
  • 2 tablespoons chopped fresh parsley

Emeril's Smothered Shrimp and Andouille

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Course: 
  • 1¼ cups chicken broth 
  • 1/2 cup long-grain white rice 
  • Salt and pepper 
  • 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 
  • 1 teaspoon vegetable oil 
  • 1 small onion, chopped fine 
  • 2 garlic cloves, minced 
  • 3/4 teaspoon minced fresh thyme or ½ teaspoon dried 
  • 1/4 cup dry white wine 
  • 2 tablespoons chopped fresh parsley 

Chicken and Rice

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