• 3 tablespoons unsalted butter, plus more for baking dish
• 1 onion, cut into ½-inch dice
• 5 ounces chorizo. cut into½-inch dice
• 2 cups water
• 1 cup white cornmeal
• 1 ½ cups fresh (from 2 large ears) or frozen corn kernels (do not thaw)
• 1 ½ teaspoons coarse salt
• 5 large eggs
• 1½ cups heavy cream

Spoon Bread

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• 1 pound dried navy beans
• 1 tablespoons salt, plus more to taste
• 1 pound collard greens
• 1 tablespoon olive oil
• 2 onions, chopped, divided
• 6 garlic cloves, chopped
• 1 20-ounce package smoked ham hocks
• 4 bay leaves
• 1 tablespoon ham base* (optional)
• ¼ cup bacon grease or cooking oil
• 1 pound andouille or smoked sausage, halved lengthwise and sliced crosswise
• 1 medium onion, chopped
• 1 cup chopped celery
• ½ chopped bell pepper, red or green
• ¼ cup chopped garlic
• 1 bunch green onions, chopped
• 8 ounces diced smoked ham
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1 bunch parsley, minced (reserve some for garnish)
• 1 10-ounce can diced tomatoes and chilis
• hot cooked rice, hot sauce, for serving

Cajun-Style Navy Beans With Sausage

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• 1 cup instant polenta
• 1½ pounds sweet of hot Italian sausage
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 (14.5 ounce) can fire-roasted diced tomatoes

Polenta with Sausage and Peppers

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• ½ cup diced smoked sausage
• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, cubed
• ⅓ cup Rotel tomatoes
• 1½ tablespoons minced garlic
• ⅓ cup chopped parsley
• 1 10½ ounce can cream of celery soup
• 1 cup heavy cream
• pinch of dried oregano
• pinch of dried basil
• Tony Chachere’s or other Creole seasoning, to taste
• 1 1-pound package herb and cheese tortellini, cooked according to package directions and drained

Herb and Cheese Tortellini

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• 1 pound smoked sausage, sliced crosswise
• ½ cup vegetable oil, or as needed
• ½ cup flour
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 pounds peeled and deveined shrimp
• 1 to 2 cups water
• salt, black pepper, and cayenne pepper to taste
• ¼ cup chopped parsley
• ¼ cup sliced green onion tops
• hot cooked rice for serving

Old Fashioned Shrimp Stew

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• 1 medium lemon
• 1 pound fresh Italian sausage links, hot or mild
• olive oil as needed
• 1 medium yellow onion, coarsely chopped
• 6 cloves garlic, minced
• ¼ cup chopped fresh rosemary
• 2 19-ounce cans cannellini beans, drained and rinsed
• chicken stock as desired
• salt and pepper to taste
• hot buttered French bread, for serving

White Beans with Italian Sausage

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• ⅔ cup panko or regular dried breadcrumbs
• 2 tablespoons unsalted butter, melted
• Salt
• 2 tablespoons olive oil
• 1 pound sweet Italian sausages, casings removed
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 1 heaping tablespoon tomato paste
• 1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried
• ½ cup dry white wine
• 1½ cups low-sodium chicken broth
• Two 15.5-ounce cans white beans, such as cannellini or Great Northern, drained and rinsed
• Pepper
• 4 large handfuls of baby spinach (optional)

Sausage and White Bean Gratin

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• 2 gallons water
• 1 cup kosher salt
• 1 cup liquid shrimp boil
• 4 lemons, halved
• 4 large onions, peeled and quartered
• 4 heads garlic
• 2 pounds small red potatoes
• 2 pounds smoked sausage cut into 1-inch   pieces
• 2 pints whole mushrooms
• 4 ears corn, shucked and quartered
• 8 pounds unpeeled, head on shrimp, rinsed
• 2 to 3 pounds ice

Shrimp Boil

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• ½ cup vegetable oil
• 1 cup all-purpose flour
• 2 quarts water or chicken stock
• 2 or 3 large onions, chopped
• 2 cloves garlic, chopped
• ¼ cup finely chopped parsley
• ½ cup chopped celery
• salt and pepper to taste
• 1 pound sliced okra, fresh or frozen
• 3 pounds boneless skinless chicken, cut into chunks
• 1 pound smoked pork sausage, sliced
• 1 pound crawfish tails (optional)
• hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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• ½ pound smoked sausage, halved lengthwise and sliced ½ inch thick
• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 4 garlic cloves, minced
• 1 teaspoon Cajun or Creole seasoning
• 8 cups chicken broth
• ½ pound dried black-eyed peas, picked over and rinsed
• 1 pound collard greens
• hot sauce
• salt and pepper
• hot cooked rice, for serving

Black-eyed Pea and Sausage Stew with Collards

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