Main Course

Course: 

Stuffing

  • 6 tablespoons butter
  • 2 yellow onions, diced
  • 2 ounces chopped garlic
  • 1 pound andouille sausage, finely diced
  • 8 cups crumbled cooked corn bread
  • 8 cups toasted fresh bread crumbs
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups chicken stock
  • 2 large eggs, beaten
  • 12 lb fresh turkey
  • 1 tablespoon vegetable oil
  • Worcestershire gravy (recipe follows

Worcestershire Gravy

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1/2 cup tamarind paste
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 jalapeños, seeded and minced
  • 1/4 cup canned anchovies, chopped
  • 1/4 cup tomato paste
  • 2 whole cloves
  • 2 tablespoons freshly cracked black pepper
  • 1/2 cup dark corn syrup
  • 1 cup molasses
  • 2 cups white vinegar
  • 1 bottle dark beer
  • 1/2 cup orange juice
  • 2 cups water
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • Reserved turkey neck and giblets

Holiday Turkey with Cornbread-Andouille Stuffing

Holiday Turkey with Cornbread-Andouille Stuffing

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Course: 

 

  • 2 cups pecan halves
  • 1 cup plus 1 tablespoon all-purpose flour, in all
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1teaspoon basil (fresh or dried)
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large egg
  • 1 cup milk
  • 1 stick butter
  • juice from 3 large lemons, seeds removed
  • 2 cups chicken or fish stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  • 6 bass filets
  • salt, to taste

 

Pan Encrusted Bass

 

Course: 

 

  • 1 1/2 cups peanut oil, for frying
  • 12 ounces evaporated milk
  • 1 cup water
  • 1 large egg, lightly beaten
  • Salt and freshly ground white pepper
  • 1 whole chicken (about 3 1/2-pounds), rinsed, patted dry and cut into 8 pieces
  • 1/2 cup all-purpose flour
  • Chopped dill pickle, for garnish
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon parsley, finely chopped

 

Louisiana Fried Chicken

Louisiana Fried Chicken

 

Course: 
  • 12 savory (unsweetened) crêpes
  • 8 ounces fresh, unseasoned goat cheese
  • 3/4 ounce (about 1½ tablespoons) minced shallots
  • Pinch plus 1 tablespoon salt, in all
  • Pinch of freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, diced
  • 1/4 cup green bell pepper,diced
  • 1 tablespoon garlic, finely minced
  • 1/4 cup julienned tomato
  • 1½ tablespoons Chardonnay
  • 1½ tablespoons flour
  • 1½ tablespoons Creole seasoning
  • 1 cup fresh, peeled Louisiana crawfish tails
  • 1/2 stick (4 tablespoons) unsalted butter
  • 3 cups heavy cream

Louisiana Crawfish Crepes with Goat Cheese Filling

 Louisiana Crawfish Crepes with Goat Cheese Filling

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Course: 
  • Three cups chicken broth
  • pinch of saffron, crumbled
  • olive oil
  • 1½ lbs pork loin, cut into 1/2-inch cubes
  • Kosher or sea salt
  • 1 cup onion, chopped
  • 1 cup red bell pepper, chopped
  • 2 tablespoons garlic, chopped
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1½ cups Arborio rice
  • 1 cup shelled edamame or baby lima beans
  • 2 cups baby spinach
  • 1/2 cup flat leaf parsley, chopped
  • 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

 Shrimp and Pork Paella

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Course: 
  • 2 large ripe Creole tomatoes
  • 2 tablespoons extra-virgin olive oil, in all
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 pound Louisiana shrimp (21-25 count)
  • 4 ounces arugula
  • Preserved Lemon Vinaigrette, for serving
  • (recipe follows)
  • fresh soft herbs, for garnish, such as
  • parsley, tarragon, or chives
  •  

Preserved Lemon Vinaigrette
Makes about 1 1/4 cups dressing 

  • 2 tablespoons Champagne vinegar
  • 1 teaspoon minced preserved lemon
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon Louisiana honey
  • 1/2 teaspoon minced shallot
  • 1/8 teaspoon Dijon mustard
  • 1 cup canola or vegetable oil
  • Salt and freshly ground black pepper
  • to taste

 

 

  • 1 lb dark red kidney beans
  • 6 cups water
  • 2 cups onion, finely chopped
  • 1½ cups green bell pepper, finely chopped
  • 1 cup celery, finely chopped
  • 1 tablespoon garlic, minced
  • 3 bay leaves, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 lb smoked sausage, cut into 8 pieces
  • 1 tablespoon vinegar
  • 1½ teaspoons salt, or to taste
  • 2 tablespoons parsley, chopped

Notes: Be sure to use beans labeled “dark red kidney beans”, and not simply “red beans”. The latter lack the deep, almost smoky flavor essential to this dish, and are softer in texture – more like pinto beans.

Slow Cooked Red Beans and Rice

Slow Cooked Red Beans and Rice

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