• 1 whole beef tenderloin
• Creole seasoning
• vegetable oil
• Jumbo Lump Crab Cream, recipe follows
• chives, for garnish

Jumbo Lump Crab Cream

• ½ pound jumbo lump Louisiana crabmeat
• salt, pepper, or Creole seasoning
• vegetable oil
• ¼ large sweet onion, minced
• ¼ bell pepper, minced
• 1 celery ribs, minced
• 1 garlic cloves, minced
• 2 tablespoons dry white wine (optional)
• 1 ½ cups low-fat buttermilk
• 4 ounces gumbo crabs or fresh crab shells, crushed (optional)
• 1 ½ tablespoons all-purpose flour
• ⅓ cup low-fat ricotta cheese

Filet Mignon with Jumbo Lump Crab Cream

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• 6 quarts hot water
• ¼ cup vegetable oil
• 3 tablespoons salt
• 1½ pounds fresh spaghetti, or 1 pound dry
• ¾ pound (3 sticks) unsalted butter, in all
• 2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares
• 1½ cups very finely chopped green onions
• 3 cups heavy cream
• 3½ dozen shucked oysters in their liquor, 
 about 1 pound (we use medium-size ones)
• Finely chopped fresh parsley

Tasso and Oysters in Cream on Pasta

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• 2 tablespoons soy sauce
• 1/4 cup brown sugar
• 1/2 cup water
• 1 jalapeño pepper, minced
• 3 teaspoons grated fresh ginger
• 1 clove garlic, minced, plus 1 tablespoon minced
• 1/4 cup creamy peanut butter
• 2 tablespoons fresh grapefruit juice
• 2 tablespoons fresh lime juice
• 1 tablespoon minced shallot
• 1 tablespoon minced fresh chives
• 1/4 cup olive oil
• 28 large shrimp, shelled and deveined
• 1/4 cup white wine 
• 6 tablespoons unsalted butter
• hot cooked rice, for serving
• sliced green onions, for garnish

Spicy Peanut Butter Shrimp

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• 1 (14.5-ounce) can whole tomatoes, undrained
• 2 pounds boneless beef round steak
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• ½ teaspoon cayenne, or to taste
• 4 cloves garlic, finely minced
• ⅓ cup plain flour
• ⅓ cup lard or cooking oil
• water or wine for deglazing pan
• 1 medium onion, finely chopped
• ½ cup diced celery
• ½ cup diced green pepper
• 1½ cups water or beef broth
• 1 bay leaf
• sliced green onions, for garnish
• Cheese Grits, for serving (recipe follows)

Cheese Grits

• 3 cups water
• 3 cups whole milk
• 1¼ cups quick-cooking grits (not instant)
• 4 ounces sharp Cheddar, shredded
• 4 ounces mozzarella or Jack cheese, shredded
• 2 tablespoons butter
• salt and pepper

Grits & Beef Grillades

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• 1 pound fresh lasagne sheets
• 2 tablespoons salt
• 1 tablespoon olive oil
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 pound meatloaf mix, or ground chuck
• 1/2 cup dry red wine
• 2 cups bottled Italian marinara sauce
• 1/2 cup chopped fresh basil leaves
• cups (1 pound) ricotta cheese
• 1 egg, beaten
• fresshly grated nutmeg to taste
• 1/2 pound fresh mozzarella, cut into small dice
• 1/2 cup grated pedorino romano cheese

Lasagne with Rich Meat Sauce

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• 5 tablespoons butter, in all
• 1 cup finely diced red onion
• 1 cup finely diced celery
• 4 green onions, white and green parts, finely sliced
• 4 cloves garlic, finely minced
• 1 tablespoon Creole seasoning
• 2 tablespoons lemon juice
• 3 tablespoons flour
• 12 ounces cooked Louisiana crawfish tails
• 8 ounces shredded pepper jack cheese
• 1 prepared piecrust

Crawfish Pie

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• 1¼ cups chicken broth 
• 1/2 cup long-grain white rice 
• Salt and pepper 
• 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 
• 1 teaspoon vegetable oil 
• 1 small onion, chopped fine 
• 2 garlic cloves, minced 
• 3/4 teaspoon minced fresh thyme or ½ teaspoon dried 
• 1/4 cup dry white wine 
• 2 tablespoons chopped fresh parsley 

Chicken and Rice

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• 3/4 oz. (20g) unsalted butter 
• 4oz (115g) andouille, sliced into rounds 
• 4 boneless chicken thighs 
• 1 yellow onion, chopped 
• a bunch of spring onions (scallions), white and green parts separated, chopped 
• 1 green (bell) pepper, chopped 
• 1lb 2oz (500g) plum tomatoes, roughly chopped in a food processor 
• 2 garlic cloves. crushed 
• 1 bay leaf 
• 3/4 oz  (20g) Creole Seasoning, plus extra to serve 
• 4 quarts (4 litres ) chicken stock 
• 1 tbsp Tabasco sauce 
• 11oz (300g) long-grain rice 
• 1lb (450g) large raw peeled prawns (shrimp) 

Jambalaya

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Chopped Salad

• 8 cups romaine lettuce
• ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
• ¼ cup minced green onion
• ½ cup diced orange bell pepper
• ½ cup sliced grape tomatoes
• ½ cup diced cucumber
• ½ cup fresh sweet corn cut from the cob
• ¼ cup diced purple onion
• Pickled Green Tomato Vinaigrette (recipe follows)
• Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

• 1 cup drained pickled green tomato relish, reserve liquid
• ½ cup reserved liquid from pickled green tomato relish
• 3 tablespoons cane vinegar
• ⅓ cup extra-virgin olive oil

Fried Fish Croutons

• 1 pound firm white-fleshed fish fillets
• cornmeal-based fish fry (we used Louisiana Fish Fry)
• cooking oil for frying

Chopped Salad with Fried Fish Croutons

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