Main Course

Course: 
  • 1/2 cup oil
  • 1/2 cup flour
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 lb ground pork liver
  • 1 red or green bell pepper, chopped
  • 3 onions,, chopped
  • 4 stalks celery, chopped
  • salt, black pepper and cayenne pepper to taste
  • 1 bunch green onion tops, chopped
  • 1/2 cup parsley, minced
  • 3 cups rice cooked

Cajun Rice

Cajun Rice

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  • 4 pounds medium shrimp, in the shell
  • 1 cup unsalted butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, crushed through a garlic press
  • 2 tablespoons black pepper, finely cracked
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf, broken in half
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • dash of ground nutmeg
  • 2 teaspoons minced fresh basil

Acadian Pepper Shrimp

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Course: 
  • 4 strips bacon
  • 1 cup yellow onions, diced
  • 1 cup celery, diced
  • 1 cup bell pepper, diced
  • 2 tablespoons garlic, minced
  • 8 chicken thighs
  • 2 cups chicken stock
  • 1 tablespoon dark roux
  • 4 links smoked pork sausage, sliced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Cajun Creole seasoning
  • Dash Louisiana hot sauce
  • 1 can tomatoes and green chilis, such as Rotel
  • 3 cups sliced okra
  • Kosher salt
  • Freshly ground black pepper
  • 6 cups cooked long grain white rice, such as Supreme

Okra and Tomatoes with Stewed Chicken and Sausage

Okra and Tomatoes with Stewed Chicken and Sausage

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Image courtesy of George Graham

  • 1 pound ground beef 
  • 1 pound ground pork into a large bowl
  • 6 eggs, lightly beaten 
  • 1/2 cup minced onions and 
  • 1/2 cup minced celery.
  • 1/4 cup minced garlic
  • 1/2 cup grated Parmesan Cheese plus more for serving 
  • 1 cup seasoned Italian bread crumbs
  • salt, pepper, and granulated garlic
  • 1/4 cup minced basil
  • 20 1/2 inch cubes Pepper Jack cheese
  • Your favorite tomato sauce
  • 10 hot French rolls

John Folse's Sicilian Meatball Po'boy

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Course: 
  • 5 cups water
  • 1⅓ cups whole milk
  • Salt and pepper
  • 1 cup coarse-ground polenta
  • 2 ounces Parmesan cheese, grated (1 cup)
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped fine
  • 1½ pounds sweet Italian sausage, casings removed
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 (28-ounce) can diced tomatoes 8 ounces baby spinach

TO FINISH AND SERVE

4 ounces mozzarella cheese, shredded (1 cup)

Rustic Polenta Sausage Casserole

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Course: 
  • 1 tablespoon canola oil 
  • 4 skinless, bone-in chicken thighs (about 1½ pounds)
  • coarse kosher salt and freshly ground black pepper
  • 6 ounces andouille sausage, sliced
  • 1 tablespoon Cajun or Creole seasoning
  • 1 medium sweet onion, chopped 
  • 1 celery rib, chopped 
  • ½ red bell pepper, seeded and chopped
  • 1 garlic clove, very finely chopped 
  • 1½ cups raw long-grain rice 
  • 1 (8-ounce) can tomato sauce 
  • 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water
  • 1 bay leaf, preferably fresh 
  • 1 pound large (21/25 count) shrimp, peeled and deveined

Virginia Willis' Seafood and Chicken Jambalaya

Seafood and Chicken Jambalaya  

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Course: 
  • 1 cup (8 fl oz/250 ml) fresh orange juice
  • 2 tablespoons fresh lime juice dried chipotle chili pepper, stemmed and seeded 
  • 1 cup (8 fl oz/25~) ml) red salsa, your favorite
  • 1/4 cup (2 fl oz/6() ml) olive oil teaspoon salt
  • 4 boneless chicken breast halves 
  • Fresh orange slices, optional 
  • Fresh cilantro (fresh coriander) sprigs, optional

Grilled Citrus-Marinated Chicken Breast

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Course: 

Turkey Roulade:

  • 1 boneless turkey breast half (about 3 pounds)
  • Creole seasoning
  • Wild Mushroom Stuffing, (recipe follows)
  • 12 slices bacon

Wild Mushroom Stuffing:

  • 1 cup chopped French bread  
  • 1/3 cup milk
  • 5 slices bacon, chopped 
  • 1 sweet onion, finely chopped 
  • 1 stalk celery, finely chopped 
  • 2 cloves garlic, minced 
  • 1 (5-ounce) package wild mushrooms, thinly sliced 
  • 1½ teaspoons chopped thyme 
  • 1/3 cup dry Marsala or white wine
  • 1/3 cup grated Parmesan cheese 
  • 2 large eggs
  • 3 green onions, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

Emeril's Turkey Roulade

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