• 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
• ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
• ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
• ​1 medium yellow onion, chopped
• 1 bunch green onions, chopped, white and green parts separated
• 1 medium-size green sweet pepper, chopped
• ​2 cans (10 ounces each) crushed plum tomatoes
• ​1/2 cup canned tomato purée
• ​2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon salt
• ​1/2 teaspoon ground black pepper
• ​1/4 teaspoon cayenne pepper
• ​1/4 teaspoon dry thyme leaves
• ​4 quart chicken stock
• ​1 tablespoon Louisiana pepper sauce
• ​2 cups long-grain white rice, uncooked
• ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

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•  1 Muffaletta Bread
• Cousins Spinach Vinaigrette
• Shredded Parmesan cheese
• 1 lb. ham, sliced
• 1 1/2 grated Mozzarella cheese
• 16oz jar artichoke hearts (not marinated), chopped
• 4 oz Kalamata olives
• 4 oz black olives
• 1/2 to 1 cup Feta cheese

Greek Muffaletta

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• 2 pounds dried black eyed peas, soaked 8 hours or overnight in water to cover
• 1 1/2 cups yellow onion, chopped
• 1 cup green onions, green and white parts, thinly sliced
• 1 cup green pepper, diced
• 1/2 cup celery, leafy parts included, diced
• 1 tablespoon garlic, minced
• 1 1/2 pounds andouille or other smoked sausage, sliced 1/4" thick
• 1 pound seasoning ham, cut into 1" cubes
• 1 ham bone, cut into pieces (optional)
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper, or to taste
• 2 large or 4 small bay leaves
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon mace
• 3 quarts water, or as needed
• Salt, to taste
• 1/2 cup parsley, finely minced

Black Eyed Peas

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• 8 mirlitons, medium size
• 1 1/2 lbs shrimp, peeled, deveined and diced
• 1/4 lb ham, diced
• 1/2 lb crabmeat
• 1 3/4 cups onion, minced
• 1/3 cup fresh parsley, minced
• 1/3 cup bell peppers, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 2 eggs, beaten
• 2 sticks butter
• 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

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• 2 red onions, thinly sliced
• 2 tablespoons unsalted butter, plus 4 tablespoons softened
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh-leaf parsley
• 1 teaspoon sugar
• ½ teaspoon salt
• black pepper
• 4 tablespoons crumbled Gorgonzola cheese, softened
• 4 crusty Italian or French rolls, sliced in half horizontally 
• 1 pound Black Forest ham, thinly sliced
• 8 slices Gruyere cheese

Ham and Gruyere Panini

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• 5 tablespoons vegetable oil
• 2 lbs fresh okra or 2 10-ounce packages frozen okra
• 1 1/2 teaspoons. white vinegar
• 1 lb cooked ham, diced
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons garlic, minced
  
• 8 cups water
• 1 cup canned, drained, chopped tomatoes
• 2 lbs peeled, deveined (optional) Louisiana Gulf shrimp
• 1 lb lump crabmeat
• Tony Chachere’s (or your favorite) Creole seasoning to taste
• Louisiana style hot sauce, optional
• Hot cooked Louisiana brown rice, optional

Kitchen Sink Gumbo

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• 1 lb asparagus, trimmed
• 1/2 cup country ham, diced
• 2 tablespoons unsalted butter
• 2 talespoons unbleached all purpose flour
• 2 cups whole milk
• 2 eggs, hard-boiled and chopped
• 1/2 teaspoon salt
• freshly gournd black pepper
• fresh dill or chive for garnish, chopped

Blanched Asparagus (this is how yours should look after about 2 minutes in boiling water)

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• 12 whole black peppercorns
• 6 whole allspice
• 1 teaspoon dried savory or 3 large fresh sprigs
• 2 whole cloves
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 1/2 cups green tomatoes, coarsely chopped
• 5 cups baby lima beans, frozen - about 1 1/2 lbs
• 1 lb hickory-smoked ham or Black Forest ham (1/2 inch thick slice) trim fat and cut into 1/2 inch cubes
• 2 tablespoons Dijon mustard
• 2 tablespoons light brown sugar, packed
• 2 cups chicken broth, low salt preferred
• 1 teaspoon hot pepper sauce
• 2 tablespoons fresh flat leaf Italian parsley, chopped

Note: Just about all over the South lima beans are often referred to as butter beans. Probably due to their buttery-rich texture especially baby limas.

Butter Beans With Ham

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• 1/4 cup butter
• 1 medium onion, chopped
• 3/4 cup celery, chopped
• 2 garlic cloves, chopped
• 6 cups chicken broth
• 3 lbs sweet potatos, peeled and coarsely chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cups cooked ham, cubed 1/2 inch
• 2/3 cup creamy peanut butter (check label no corn syrup)
• 1 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Sweet Potato And Peanut Soup With Ham Croutons

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• 6 pounds fresh or frozen green beans, cleaned and cut into two-inch pieces
• 1 large onion, chopped medium
• 1 pound pickled seasoning ham
• 1 tablespoon Creole seasoning-spice mix
• 1 tablespoon black pepper
• 1/2 cup vegetable oil
• 2 cups water
• 3 medium Irish potatoes, peeled and coarsely chopped

Note: Four heads of coarsely chopped cabbage or four bunches fresh mustard or collard greens may be substituted for green beans. If using mustard greens, add one tablespoon sugar when adding spices. This tempers the bitter flavor of the mustard greens.

 Creole Smothered Green Beans

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Image courtesy of George Graham