• 3 tablespoons Spanish olive oil
• 1 pound head-on jumbo shrimp, deheaded, peeled, and deveined, or 1/2 pound jumbo shrimp without heads, peeled and deveined
• 2½ teaspoons sweet pimenton (smoked Spanish paprika)
• 2 teaspoons salt
• 4 ounces firm Spanish chorizo, sliced into 1/4-inch half-moons
• 1 cup small-diced onion
• 1 cup small-diced red bell pepper
• 1 cup small-diced green bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons saffron threads, crumbled between your fingers
• 2 cups short-grain rice, such as Valenciano or California Pearl
• 5 cups Shrimp Stock, clam juice, or fish stock
• 1 pound manila clams, well scrubbed and purged 
• 1/2 cup fresh or frozen green peas
• 1 pound mussels, well scrubbed and debearded 3 tablespoons chopped fresh parsley

Emeril's Paella

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• 3 pounds brisket or stew meat, chopped into bite-size pieces
• kosher salt
• black pepper, freshly ground
• 4 tablespoons unsalted butter
• 2 large red onions, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 10 mushrooms, stems removed and sliced
• 2 tablespoons all-purpose flour
• 1 sprig rosemary
• about 4 cups (2 cans) Guinness or other stout
• 8 ounces sharp cheddar, grated
• sherry vinegar, to taste
• (2 discs) pie dough
• 1 large egg

Guinness Beef Pot Pie

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For the stew

• about 4 pounds bone-in, filleted and boned - you need to end up with a little over 2 pounds of pure meat
• 1½ pounds floury potatoes, such as russet
• 1½ waxy potatoes, such as Yukon Gold
• 2 pounds carrots
• 2 onions
• 1/2 teaspoons fresh thyme leaves
• chopped fresh chives and parsley, to garnish

For the stock

• bones from the lamb
• 1 large carrot, quartered
• 1 onion, quartered
• 1/2 celery stick, quartered
• 1 bay leaf
• 2 large sprigs of thyme
• a generous sprig of parsley
• 6 black peppercorns, lightly crushed

Irish Lamb Stew

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• 2 white onions
• 1 leek, trimmed and well-rinsed 
• 1 celery stalk
• 5 sprigs fresh flat-leaf (Italian) parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons olive oil 
• 4 pounds beef short ribs 
• 1 cup peeled and diced carrot
• 2 celery stalks, diced 
• 1 tablespoon chopped garlic 
• 1½ cups dry red wine
• 1 cup peeled, seeded and diced tomato 
• 5 cups beef stock 
• 2 teaspoons salt
• 1 teaspoon whole peppercorns 
• 1/4 cup unsalted butter 
• 1 pound fresh mushrooms such as morel, chanterelle, or porcini, brushed clean and sliced
• 1 teaspoon chopped fresh flat-leaf (Italian) parsley
• 1 teaspoon chopped fresh thym

Braised Beef Short Ribs

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• 1/2 cup oil
• 1/2 cup flour
• 1 lb ground beef
• 1 lb ground pork
• 1/2 lb ground pork liver
• 1 red or green bell pepper, chopped
• 3 onions,, chopped
• 4 stalks celery, chopped
• salt, black pepper and cayenne pepper to taste
• 1 bunch green onion tops, chopped
• 1/2 cup parsley, minced
• 3 cups rice cooked

Cajun Rice

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• 4 pounds medium shrimp, in the shell
• 1 cup unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, crushed through a garlic press
• 2 tablespoons black pepper, finely cracked
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 bay leaf, broken in half
• 1/2 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• dash of ground nutmeg
• 2 teaspoons minced fresh basil

Acadian Pepper Shrimp

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• 4 strips bacon
• 1 cup yellow onions, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 2 tablespoons garlic, minced
• 8 chicken thighs
• 2 cups chicken stock
• 1 tablespoon dark roux
• 4 links smoked pork sausage, sliced
• 1 teaspoon red pepper flakes
• 1 tablespoon Cajun Creole seasoning
• Dash Louisiana hot sauce
• 1 can tomatoes and green chilis, such as Rotel
• 3 cups sliced okra
• Kosher salt
• Freshly ground black pepper
• 6 cups cooked long grain white rice, such as Supreme

Okra and Tomatoes with Stewed Chicken and Sausage

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Image courtesy of George Graham

• 1 pound ground beef 
• 1 pound ground pork into a large bowl
• 6 eggs, lightly beaten 
• 1/2 cup minced onions and 
• 1/2 cup minced celery.
• 1/4 cup minced garlic
• 1/2 cup grated Parmesan Cheese plus more for serving 
• 1 cup seasoned Italian bread crumbs
• salt, pepper, and granulated garlic
• 1/4 cup minced basil
• 20 1/2 inch cubes Pepper Jack cheese
• Your favorite tomato sauce
• 10 hot French rolls

John Folse's Sicilian Meatball Po'boy

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• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup onions, diced
• 1 cup red bell pepper, diced
• 1/4 cup garlic, minced
• 1 (3-lb) fryer chicken, cut into 8 pieces
• 3 cups chicken stock, or as needed
• 4 cups butter beans, shelled
• 1/2 cup green onions, sliced
• salt and freshly ground black pepper

Smothered Chicken With Butter Beans

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• 5 cups water
• 1⅓ cups whole milk
• Salt and pepper
• 1 cup coarse-ground polenta
• 2 ounces Parmesan cheese, grated (1 cup)
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped fine
• 1½ pounds sweet Italian sausage, casings removed
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes 8 ounces baby spinach

TO FINISH AND SERVE

4 ounces mozzarella cheese, shredded (1 cup)

Rustic Polenta Sausage Casserole

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