• Pork Spare Ribs - Trimmed
• Uncle's Barbeque Sauce
• Hickory wood chips soaked in water
• Olive oil

Seasonings, all to taste

• Lemon pepper
• Garlic powder
• White pepper
• Tony Chacherie’s (regular)
• Rub olive oil onto top & bottom of ribs
• Coat evenly Uncle's BBQ Sauce and seasonings

Uncle's Barbecue Sauce Pork Spare Ribs

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• Rosemary Grit Cakes, for serving (click here for recipe)
• 2 pounds medium-large shrimp, shell-on (21 count per pound)
• 2 tablespoons Emeril’s Essence
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped onions
• 2 tablespoons minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups water
• 1/2 cup Worcestershire sauce
• 1/4 dry white wine
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• chives, chopped for garnish

Emeril's Delmonico Barbecued Shrimp

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• 1 pound country ham, sliced thin
• 2 slices thick slab bacon, if necessary (see note)
• 1 teaspoon sugar
• 1/2 cup warm water
• 1 tablespoon strong black coffee
• Grits (your favorite preparation) for serving
• Manhatten Jack Buttermilk Biscuits for serving

Country Ham with Redeye Gravy

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• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1/2 cup finely chopped peppers, such as banana, hot pepper, green, or cayenne
• 1 pound Louisiana crawfish tails with fat
• 1/4 cup green onion tops, finely chopped
• 2 tablespoons fresh parsley
• 2 tablespoons tomato sauce
• 1 cup water, blended with 1 heaping tablespoon flour
• salt and pepper to taste
• hot cooked rice for serving

Crawfish Etouffee

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• 4 medium eggplants, split lengthwise
• 2 cups water
• 1 teaspoon salt
• 4 tablespoons vegetable or olive oil
• 2 cups white or yellow onions, chopped
• 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
• 1/4 teaspoon cayenne pepper
• 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
• 1/2 pound Louisiana lump crabmeat, picked over for shells
• salt and black pepper to taste
• 2 tablespoons Parmesan cheese

Seafood Stuffed Eggplant

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• 2 cups cooked Cajun Country Medium Grain Rice
• 5 tablespoons butter, divided
• 8-ounce package cream cheese
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 3 oz. fresh mushrooms, roughly chopped
• 1 lb peeled and deveined Louisiana shrimp
• 1 lb fresh Louisiana crabmeat
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 cup Ritz cracker crumbs

Cajun Seafood Rice Casserole

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• 1½ pounds ripe tomatoes, preferably Creole, cored and quartered
• 3 tablespoons olive oil
• 3/4 teaspoon salt, plus salt to taste
• 1½ lbs peeled and deveined Louisiana shrimp
• 1/4 cup fresh satsuma or orange juice
• 3 tablespoons good-quality tequila
• 1/3 cup raw hulled green pumpkin seeds (look in the bulk bins at your grocer)
• 4 cloves garlic, minced
• 2 minced chipotle chiles en adobo, plus 1-2 teaspoons sauce
• 1 cup heavy cream
• 3/4 pounds bow tie pasta
• 4 green onions, white and green parts, thinly sliced
• freshly grated Parmigiano-Reggiano cheese

Tequila Shrimp Pasta with Tomato Cream Sauce

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• 1½ pounds pork tenderloin, trimmed

For the Marinade

• 8-oz  can pineapple in its own juice (NOT heavy syrup), drained, juice reserved
• 1/2 cup pineapple juice 
• 1/4 cup soy sauce, Tamari preferred
• 1 teaspoon ground cumin
• 4 cloves garlic, coarsely chopped
• 1 - 4 serrano chilis, coarsely chopped (to taste)
• Juice of one lime
• 1 cup cilantro

Caribbean Pork Tenderloin

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• 2 boneless, skinless chicken breasts
• Your favorite Cajun or Creole seasoning mix, to taste
• 2 tablespoons flour (optional)
• 1 tablespoon butter
• 1 tablespoon cooking oil

Spicy Sauteed Chicken

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• 3 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 bell pepper, yellow, red or green OK
• 1/2 cup celery, chopped
• 2 tablespoons garlic, chopped or crushed
• 1 cup tasso ham
• 2 medium eggplants, peeled and sliced 1-inch thick
• 1/2 cup chicken stock
• 1 lb shrimp, peeled and deveined
• 1 cup Italian-seasoned breadcrumbs
• Creole seasoning
• pepper

Creole Eggplant With Shrimp

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