• 4 tablespoons multicolored peppercorns
• 2 teaspoons red chile flakes
• 2 teaspoons kosher salt
• 2 tablespoons honey
• 4 Louisiana swordfish steaks about 1½-inch thick
• Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

• 1 cup dry white wine
• ½ cup vegetable stock
• 4 tablespoons dark rum
• 4 tablespoons rice wine vinegar
• 2 teaspoon fresh thyme or tarragon, minced
• 2 lemons, zested and juiced

Swordfish Steak au Poivre

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• 2 tablespoons Lawry's Seasoned Salt 
• 1 tablespoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon paprika 
• Pepper 
• 4 (8- to 10-ounce) bone-in blade-cut pork chops, ¾ to 1 inch thick, trimmed 
• ¾ cup all-purpose flour 
• 2 tablespoons vegetable oil 
• 2 onions, quartered through root end and sliced thin crosswise 
• 1¾ cups water 
• 1 tablespoon cider vinegar 

Southern-Style Smothered Pork Chops

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For the chicken and marinade:

• 4 boneless, skinless chicken breasts (2 pounds), cut lengthwise into ½-inch strips 
• 2 cups buttermilk 
• 1/4 cup hot sauce, or to taste 
• 1/2 teaspoon cayenne pepper, or to taste 
• Coarse kosher salt and freshly ground black pepper 

For the hot oil 

• 1/4 cup canola oil 
• 1 tablespoon cayenne pepper, or to taste 
• 1 tablespoon firmly packed dark brown sugar 
• 1 teaspoon garlic powder 
• 1/2 teaspoon smoked paprika 

Nashville Hot Grilled Chicken

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• 4 tablespoons butter, in all
• 1 pound Louisiana shrimp
• 5 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely minced onion
• 2 cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• ½ pound lump Louisiana crabmeat
• salt to taste

Shrimp and Crab Risotto

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• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons olive oil
• salt, pepper, and cayenne pepper to taste
• 1 egg
• ½ cup milk
• Italian seasoned panko breadcrumbs, as needed
• cooking oil for frying
• 3 2x2-inch waffle squares (your favorite waffles)
• Steen’s Cane Syrup, for serving

Chicken and Waffles

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• 3½- to 4-pound fryer, cut up
• 1/3 cup Tony Chachere’s Creole Seasoning
• 1 cup vegetable oil
• 1 cup chicken stock
• 1 small can hot paprika
• 1 tablespoon chili powder

Opelousas Chicken

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• 10 pounds Boston butt, cubed 
• 2 pounds pork liver
• 1 pound green onions, trimmed 
• 1 pound parsley, trimmed
• 8 ounces salt
• 6 tablespoons cayenne pepper 
• 4 tablespoons black pepper
• 6 pounds cooked white rice
• ½ gallon cold water
• 1 cup chopped pimientos 
• 75 feet sausage casing

Boudin Blanc

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• 2 pounds meaty oxtails or other beefy meat with bones
• 3 to 4 pounds beef chuck roast
• salt and pepper
• flour for dredging
• ¼ cup butter
• 1 tablespoon olive oil, more if needed
• 1 large onion
• 1 large carrot
• 2 small celery stalks with leaves
• 6 cloves garlic, minced
• 1 cup dry red wine
• 1 cup chicken or veal stock
• 1 28-ounce can whole plum tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 bay leaves
• Gremolata (recipe follows)
• 2 quarts top-quality marinara sauce, or as needed
• half & half, Parmesan cheese, to finish

Gremolata

• ¼ cup flat-leaf parsley, finely chopped
• 2½ teaspoons crushed garlic
• 2½ teaspoons finely grated lemon zest
• Combine, cover, and refrigerate for 1 hour before using.

Makes a scant half cup.

Slow-Braised Bolognese

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• oil for frying
• 1 cup all-purpose flour (or corn flour if you have it)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon cumin, toasted if time permits
• cayenne pepper to taste
• 1 pound firm white fish fillets, cut into strips
• 1 cup dark beer
• corn or flour tortillas, warmed

Crunchy Coleslaw Topping

• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1 bunch green onions, tops sliced, bottoms minced
• 3 tablespoons vegetable oil
• 2 teaspoons honey
• 2 garlic cloves, minced
• minced hot pepper to taste
• salt and pepper to taste

Salsa Fresca

• 2 cups finely chopped ripe tomato
• 1 cup finely chopped white onion
• ½ cup chopped cilantro
• 2 teaspoons minced garlic
• minced hot pepper to taste
• 1 tablespoon fresh lime juice
• salt and black pepper to taste

Combine all ingredients in a non-reactive bowl and set aside for 10 minutes; taste and adjust seasoning.

Simple Guacamole: mash ripe avocados with a bit of minced cilantro, lime juice, and hot sauce, salt, and pepper to taste. 

For an Americanized version, mash avocados with the Salsa Fresca

Fish Tacos

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• 28-ounce can whole San Marzano tomatoes 
• 2 large yellow onions
• 1 bunch green onions
• 1 green bell pepper
• 1 stalk celery
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried hot red pepper flakes 
• 4 large garlic cloves, finely chopped 
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1 roasted red pepper, finely chopped
• 1½ cups dry red wine
• 1 cup seafood stock or bottled clam juice
• 1 cup chicken broth
• salt and pepper to taste
• 3 Louisiana blue crabs, cleaned and halved 
• 18 clams
• 18 mussels
• 1 pound skinless mild Louisiana fin fish
• 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
• 12 scallops
• 1/2 pound cooked Louisiana crawfish tails
• finely chopped flat-leaf parsley and basil, for garnish
• garlic croutons, for serving 

Rouille, for serving (recipe follows)

Rouille

• 4 large cloves garlic
• 1 slice firm white bread, crusts removed
• 1 egg yolk
• ½ cup diced roasted red pepper
• 2 teaspoons lemon juice
• pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
• pinch cayenne pepper
• ¾ to1 cup olive oil
• salt and pepper to taste

Louisiana-Style Cioppino

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