• 1 cup long grained rice
• 1 teaspoon salt
• 1 teaspoon butter
• 1 quart whole milk
• 6 large eggs
• 3/4 cup sugar
• 4 teaspoons orange rind, finely chopped
• 1/4 teaspoon vanilla extract
• 3/4 teaspoon nutmeg, freshly grated best

Creole Rice Custard

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• 2 cups self rising corn meal
• 1/2 cup self rising flour
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup onion, grated
• 1/4 cup green pepper (or jalapeno), finely chopped
• 1 cup buttermilk
• 1 large egg
• optional 1/2 cup of fresh in season corn kernals to hush puppie batter
• vegetable oil for frying

Hush Puppies

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• 1 cup (2 sticks) salted butter
• 2 cups sugar
• 2¼ cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 5 large eggs
• 1 teaspoon vanilla extract

New Orleans Pound Cake

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• 2 cups cooked rice (jasmine works well)
• 2 cups whole milk
• 1/2 cup dates, chopped
• 2 eggs, large beaten
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• nutmeg, freshly grated
• 1 vanilla bean split

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest, grated
• 2 tablespoons fresh lemon juice

Rice Pudding With Lemon Sauce

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• 4 6 to 8 ounce grouper fillets (or other mild white fish)
• 2 large eggs
• 1½ cups flour
• 1¼ teaspoon salt
• 1/4 teaspoon white pepper, freshly ground best
• 1/8 teaspoon cayenne
• 1/4 cup (1/2 stick) salted butter
• 1/4 cup olive oil
• 1/3 cup shallots, minced
• 1 bay leaf
• 3/4 teaspoon dry marjoram

Pan-Fried Grouper

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• 1 large egg white
• 1/4 cup granulated sugar
• 1 1/2 cups ground Brazil nuts

Filling

• 2 satsumas (tangerines or tangelos may be substituted)
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 4 tablespoons (1/2 stick) unsalted butter
• 1 tablespoon orange liqueur e.g.Cointreau

Topping

• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon orange liqueur e.g. Cointreau

Satsuma Tart

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• 1 cup course ground or yellow mustard 
• 1 egg white lightly beaten
• 2 teaspoons Tabasco Pepper sauce
• 1 1/2 lbs catfish fillets, cut into bite size strips
• 1/2 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 quart vegetable oil
• Cocktail Sauce, for serving (click here)

Catfish Fingers

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• 2 tablespoons unsalted butter
• 1 large green bell pepper, cored seeded finely chopped
• 3 scallions, finely chopped
• 2 garlic cloves, minced
• 4 cups thawed frozen corn kernals
• 3/4 cup heavy cream
• 1½ cups milk
• 5 large eggs beaten
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Tender Corn Pudding

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• 1 medium Louisiana sweet potato
• 1 large Yukon gold potato
• 1 1/2 cups flour, sifted
• 2 large eggs
• salt, to taste
• white pepper, to taste
• 4 to 6 tablespoons butter
• 1 tablespoon fresh sage, chopped
• Parmesan, to taste 

Chef's Note: This recipe has an Italian flare but uses Louisiana ingredients. I like to roast my sweet potatoes before doing anything else; it keeps the flavor of the sweet potato, keeps the perfume of it, and also if you boil them in water; they can become water-logged. Roasting concentrates the flavor in the skin. 

Sweet Potato Gnocchi

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• 11 eggs
• 1¼ cups sugar
• 1 quart whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 24 inch slices of French bread (baguettes)
• 1 lb salted butter
• 1 lb light brown sugar
• 4 bananas
• 1/2 cup Praline Liqueur 

Galatoire's Banana Bread Pudding with Banana Sauce

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