• 3 cups chicken broth
• 1 pinch saffron 
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 to 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• cayenne pepper
• 1½ cups rice
• 1½ pounds boneless, skinless chicken thighs, cubed
• salt, black pepper, and cayenne pepper to taste
• chopped parsley for garnish

Chicken Paella

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• 1 cup heavy cream
• 1 cup freshly grated Asiago cheese
• 1 tablespoon unsalted butter 
• 1 small garlic clove, minced 
• ½ pound (8 ounces) medium shrimp, peeled and deveined 
• ½ cup small broccoli florets 
• 8 ounces pasta, cooked according to package directions
• salt and pepper to taste

Shrimp Alfredo with Broccoli

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• 3 cups Crawfish Étouffée (in the cookbook) or Crawfish Stew (in the cookbook; excerpted recipe linked here)
• All-purpose flour, for dusting
• 2 prepared pie crusts (Leaf Lard Pie Dough recipe included in cookbook)
• 1 large egg yolk

Crawfish Hand Pies

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• ½ cup (120 mil) canola oil
• ½ cup (65 g) all-purpose flour
• 3½ pounds (1.6 kg) yellow onions, finely diced
• ½ cup (70 g) finely diced green bell pepper
• ⅓ cup (40 g) finely diced celery
• 1 bay leaf
• 4 pounds (1.8 kg) crawfish tails, with fat (see Note)
• ½ teaspoon cracked black pepper, plus more as needed
• ½ teaspoon cayenne pepper, plus more as needed
• 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
• 1 tablespoon kosher salt, plus more as needed
• 4 cups (1 L) chicken stock or crawfish stock (recipes included in cookbook)
• ¼ cup (13 g) finely chopped fresh flat-leaf parsley
• ¼ cup (20 g) finely chopped green onions
• Biscuits, homemade or store-bought, for serving

Crawfish Stew

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• Kosher salt and ground black pepper 
• 2 tablespoons packed light brown sugar 
• 1 tablespoon fennel seeds, ground, OR 1 tablespoon ground fennel
• 1 teaspoon red pepper flakes 
• 1 teaspoon granulated garlic 
• 6 teaspoons minced fresh rosemary, divided 
• Two 2½- to 3-pound racks St. Louis­-style pork spareribs

Fennel-Brown Sugar Pork Ribs

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• 1 16-ounce package frozen field peas with snaps
• 1 10-ounce package frozen vegetable gumbo mix, thawed
• 1 16-ounce package frozen baby gold and white whole kernel corn, thawed
• 2 teaspoons chicken bouillon granules
• 4 teaspoons Creole seasoning, divided
• 1½ teaspoons paprika
• 6 skinned, bone-in chicken thighs (about 2½ pounds)

Creole Chicken with Field Pea Succotash

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• Salt and pepper
• 2 pounds shell-on jumbo shrimp (16 to 20 per
• pound)
• 3 scallions
• 2 garlic cloves
• 3 oranges
• ½ small head napa cabbage (12 ounces)
• Fresh basil
• 10 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon fennel seeds
• ½ teaspoon red pepper flakes

Garlicky Roasted Shrimp with Napa Cabbage and Orange Salad

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• 3 ounces blue cheese
• 1 garlic clove, minced
• ¾ cup plain yogurt
• 1 teaspoon red wine vinegar
• Salt and pepper
• 1 ½ pounds sirloin steak tips
• 4 slices bacon, cooked and crumbled, fat reserved)
• 1 head iceberg lettuce (9 ounces)
• 10 ounces cherry tomatoes
• Fresh chives or green onions

Wedge Salad with Steak Tips

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Avocado-Mango Topping

• 1 mango
• 1 clove garlic, finely chopped
• 1 shallot, finely chopped
• 6 sprigs fresh cilantro
• 6 sprigs fresh mint
• Juice of 1 lime
• 1 teaspoon (5 ml) rice vinegar
• 1 teaspoon (5 ml) simple syrup 
• 1 avocado, diced
• 1 tomato, diced
• ¼ cup (35 g) pine nuts, toasted
• Sriracha sauce (optional, to taste)

Crab Cakes

• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (13 g) leek (the white part only), finely chopped
• 1 tablespoon (15 ml) olive oil
• 1 pound ( 455 g) crab meat, chopped
• Juice of 1 lemon
• 1 tablespoon (11 g) Dijon mustard
• ½ cup (60 g) bread crumbs (panko preferably), divided
• 1 egg, lightly beaten
• ¼ cup (60 g) aioli or mayonnaise
• Salt and pepper
• 2 tablespoons (28 g) unsalted butter

Tropically-Topped Crab Cakes

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• ½ cup mayonnaise
• 1 ½ teaspoons sweet pickle relish
• 1 teaspoon capers, rinsed and minced
• 1 teaspoon lemon juice, plus lemon wedges for serving
• ½ teaspoon Dijon mustard
• 4 (6-to 8-ounce) skin-on red snapper fillets,¾ inch thick
• 5 teaspoons Cajun-Style Rub
• 2 tablespoons vegetable oil

Cajun Rub

• 2 tablespoons coriander seeds
• ¼ cup celery salt
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• ½ teaspoon ground cinnamon

Blackened Red Snapper with Remoulade

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