• 4 slices thick-cut smoked bacon 
• 1 large onion, finely chopped
• 1 celery stalk, thinly sliced
• 4 garlic cloves, finely chopped
• 2 cups chopped Creole tomatoes
• 2 tablespoons tomato paste
• 1 cup water 
• ¼ cup thinly sliced fresh basil, divided  
• ¼ cup minced fresh flat-leaf parsley, divided
• salt and pepper
• 3 tablespoons Cajun Power Garlic Sauce*
• 2 tablespoons vegetable oil  
• 4 boneless, skinless chicken breasts
• Creole or Cajun seasoning 

Chicken with Smoked Bacon and Creole Tomato Sauce

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• 12 jumbo Gulf shrimp, peeled, de-veined, butterflied, tails-on
• 1 tablespoon butter
• ½ medium onion, finely chopped
• ½ medium green pepper, finely chopped
• ½ cup finely chopped celery
• ½ tablespoon minced garlic
• ¼ cup finely chopped fresh parsley leaves
• 1 pound fresh Gulf crabmeat, shell and cartilage removed
• 1 cup seasoned breadcrumbs
• ⅓ cup sour cream
• 2 tablespoons Tabasco
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh lemon juice
• cayenne to taste
• 4 eggs, lightly beaten
• 1 tablespoon Creole seasoning
• 1 cup milk
• 3 cups flour seasoned with cayenne and Creole seasoning
• oil for frying
• lemon wedges, tartar sauce and French fries for serving

Classic Shreveport Creole Stuffed Shrimp

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• 2 lbs (1¼-inch thick) boneless beef top loin (strip) steak
• Creole seasoning
• 25-ounce packages mixed baby kale (or other salad greens)

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Pepper Jelly Vinaigrette

• 6 tablespoons white wine vinegar
• 4 tablespoons Dijon or Creole mustard
• 3 tablespoons store-bought pepper jelly
• 3/4 cup olive oil
• salt and freshly ground pepper

Creole-Spiced Steak Salad

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• 16 (12–15 count) head-on shrimp, body peeled
• 4 tablespoons Worcestershire sauce
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons finely ground black pepper
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons minced garlic
• 2 teaspoons Creole seasoning
• 1 cup amber beer
• 1 whole lemon
• ½ pound unsalted butter
• 4 sprigs rosemary, for garnish

Pot O' Gold BBQ Shrimp

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• 2 cups buttermilk 
• 2 cloves garlic, crushed through a press 
• Salt
• 1 teaspoon crumbled dried rosemary I tsp dried marjoram
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/8   cayenne pepper
• 2 smll chickens, 3 pounds each, cut into serving pieces
• 2 1/2 cups all-purpose (plain) flour
• Canola oil for frying

Fried Chicken with a Buttermilk Crust

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• 1 cup whole-grain Dijon mustard 
• 1 large egg white, lightly beaten 
• 1 tablespoon hot sauce 
• 1 pound catfish fillets, cut into strips 
• 1/2 cup white or yellow cornmeal 
• 1/2 cup all-purpose flour 
• Coarse salt and freshly ground black pepper
• 4 cups peanut oil, for frying 

Country Remoulade

• 1 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 stalk celery, finely chopped
• 2 to 3 green onions, white and pale green parts only, finley chopped
• 1 tablespoon chepped fresh chives
• 1 clove garlic, finely chopped
• ½ teaspoon hot sauce
• coarse salt and freshly ground black pepper

Fried Catfish Fingers with Country Remoulade

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FOR EMERIL'S CREOLE SEASONING:

• 2½ tablespoons paprika 
• 2 tablespoons salt
• 2 tablespoons garlic powder 
• 1 tablespoon freshly ground pepper 
• 1 tablespoon onion powder 
• 1 tablespoon ground cayenne pepper 
• 1 tablespoon dried oregano 
• 1 tablespoon dried thyme
  

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FOR THE TOMATO-CORN TARTAR SAUCE:

• 1 cup mayonnaise
• 2 plum tomatoes, peeled and finely chopped
• 1 ear of yellow or white corn, kernels removed and blanched in boiling water for 1 minute, then cooled in ice water for 1 minute
• 1 green onion, including tender green tops, finely chopped
• 1 teaspoon Emeril's Creole Seasoning
• salt to taste
• ¼ teaspoon freshly ground pepper
  

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FOR THE FISH BEIGNETS: 

• 2 eggs
• 6 oz drum, catfish, wahoo, scrod, bass or crawfish tails, cut into ½-in pieces 
• 4 teaspoons plus ⅛ teaspoon Emeril's Creole Seasoning
• ¼ cup finely chopped green bell pepper
• ¼ cup finely chopped green onions, including tender green tops
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1½ cups all-purpose (plain) flour 
• 1 teaspoon baking powder
• ½ cup milk
• vegetable oil for frying

Gulf Fish Beignets with Tomato-Corn Tartar Sauce

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• 4 (4-oz.) grouper fillets
• 1 tsp. freshly ground black pepper
• 1 tsp. table salt, divided
• 3 Tbsp. olive oil, divided
• 2 cups chopped seedless watermelon
• ¼ cup chopped pitted kalamata olives
• ½ English cucumber, chopped
• 1 small jalapeño pepper, seeded and minced
• 2 Tbsp. minced red onion
• 2 Tbsp. white balsamic vinegar

Grilled Grouper

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• 4 skinned and boned chicken breasts (about 2 lb.)
• ½ large red onion, cut into fourths and separated into pieces
• 1 pt. cherry tomatoes
• 8 (8-inch) metal skewers

Smoky-Sweet BBQ Rub

• ¼ cup kosher salt
• ¼ cup firmly packed dark brown sugar
• 2 Tbsp. plus 2 tsp. smoked paprika
• 2 Tbsp. granulated sugar
• 2 tsp. garlic powder
• 2 tsp. freshly ground black pepper
• 1 tsp. dry mustard
• 1 tsp. ground cumin
• 1 tsp. ground ginger

White BBQ Sauce

• 1 cup mayonnaise
• 1⁄3 cup apple cider vinegar
• 1 tsp. Worcestershire sauce
• ½ tsp. kosher salt
• ½ tsp. garlic powder
• ½ tsp. onion powder

Smoky Chicken Barbecue Kabobs

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Ingredients for Cajun Glaze:

• 1 cup Louisiana cane syrup 
• 1 cup Creole mustard 
• ½ cup brown sugar 
• 1 tbsp cracked black pepper 
• ½ tsp cinnamon 
• ½ tsp cloves
• ½ tsp nutmeg 
• ½ tsp filé powder

Ingredients for Ham: 

• 1 (6-7 pound) boneless ham 
• 2 yams, peeled
• 2 Bartlett pears, peeled 
• ¼ cup butter
• ½ cup diced onions
• ¼ cup diced celery
• ¼ cup diced green bell peppers 
• ¼ cup diced red bell peppers 
• ¼ cup minced garlic
• ¼ cup raisins
• ¼ cup fig preserves
• ½ cup chopped pecans pinch of cinnamon
• pinch of nutmeg
• pinch of filé powder (optional) 
• salt and cracked black pepper to taste 
• 6 Bartlett pear halves for garnish

Chef John Folse's Stuffed Easter Ham

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