• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 lb lean ground beef
• 1 1/2 tablespoons salad oil
• 1 cup cooked rice
• 1 tablespoon chili powder
• 1 can diced tomatoes
• salt and pepper
• 1 cup Cheddar cheese, grated 

Isaacson Hash

• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons Worchestershire sauce
• 1½ tablespoons coarsely ground pepper**
• 2 teaspoons Creole seasoning Ralph Brennan's Creole seasoning mix
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon half, seeded
• 1/4 pound (1 stick) cold unsalted butter, cut into 1/2" cubes
• warm crusty French bread for serving

*If colossal shrimp are not available, use the largest you can find.

**Use a blender or peppermill to coarse-grind the peppercorns. The grind is important to the taste of the finished dish.

Ralph Brennan's Barbecue Shrimp

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• 1½ cups unbleached all-purpose flour
• 2 large eggs
• 2 teaspoons olive oil
• 2 teaspoons water plus more as needed
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons parmesan cheese, grated
• 1/2 teaspoon kosher salt 

Note: The size shown in the photo is ideal for noodle soups adjust size according to your needs. 

Fresh Pasta Egg Noodles

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Seasoning Mix

• 1 tablespoon plus 2 teaspoons Paul Prudhomme's Meat Magic
• 1/2 teaspoon ground nutmeg
• 2 bay leaves

Meat Loaf

• 4 tablespoons unsalted butter
• 3/4 cup onions, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/4 cup green onions, finely chopped
• 1 tablespoon Paul Prudhomme's Magic Pepper Sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup evaporated milk
• 1/2 cup ketchup
• 1 1/2 lb ground beef
• 1/2 lb ground pork
• 2 eggs, lightly beaten
• 1 cup dry bread crumbs, very fine

Chef Paul's Meat Loaf

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• 1 tablespoon salt
• 1 tablespoon vegetable oil
• 12 tablespoons (1½ sticks) unsalted butter
• 1/2 cup green onions, chopped
• 8 medium shrimp, peeled and deveined (optional) - about 3 ounces
• 1 tablespoon garlic, minced
• 1 tablespoon plus 1½ teaspoons Paul Prudhomme's Seafood Magic®
• 8 oysters, shucked and drained - about 5 ounces
• 3/4 cup seafood stock, warm

Chef Paul Prudhomme's Garlic Shrimp and Oysters Pasta Sauce

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• 2 large (1 inch thick) pork chops, bone in
• 1 large Granny Smith apple
• 1 Sweet onion, sliced in rings
• 3 tablespoons butter
• salt and pepper 

Seared Pork Chops

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• 1/2 stick butter
• 1 small onion, minced
• 1 small green bell pepper, minced
• 2 celery ribs, minced
• 1 tablespoon garlic, minced
• 1 lb Louisiana crawfish tails with fat
• 1 1/2 cups heavy cream
• 6 ounces jalapeño cream cheese
• Creole or Cajun Seasoning e.g. Tony’s or your favorite
• 1 pound whole wheat corkscrew pasta, cooked to package directions

Creamy Crawfish Pasta

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• 1 whole chicken cut into 8 pieces or 6 chicken breasts, skin removed
• 1 large jar of artichoke hearts in oil, undrained
• 1 cup uncooked Louisiana brown rice (optional)
• 1 tablespoon soy sauce
• 1 tablespoons hot chili oil
• 1 bunch green onions, chopped
• 2 (14½-ounce) cans of chicken broth

Chicken and Artichoke Casserole

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• 4 (6-oz) pork chops, bone in
• 1 teaspoon salt, kosher preferred
• 1½ teaspoons freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup cleaned and sliced chanterelles
• 1 tablespoon all-purpose four
• 1½ cups chicken stock
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon créme fraiche
• 1 tablespoon fresh lemon juice

Smothered Pork Chops Wth Chanterelles

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• 3 tablespoons olive oil
• 1 to 2 lbs sirloin steak, cut into 1 inch cubes
• 1 tablespoon unbleached all purpose flour
• 2 celery stalks, thinly sliced
• 1 large onion, thickly sliced
• 2 cups beef broth
• pinch of red pepper flakes or dash of hot sauce
• dash of Worcestershire sauce
• splash of red wine
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped

Note: Mixing pepper colors is for appearance more than taste

Pepper Steak

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