• 1 store-bought rotisserie chicken
• 1 large head Romaine lettuce, cored, torn into bite-sized pieces
• 2 carrots, peeled, sliced very thin
• 1 rib celery, sliced very thin
• 1/4 pound tasso or smoked ham, chopped
• 1/4 cup chopped green onion
• Fresh Creole Tomato Vinaigrette (recipe here)
• 4 ounces white Cheddar cheese, finely cubed
• 4 large hard-boiled eggs, peeled and quartered
• black pepper
• Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

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Self-Basting Grilled Shrimp

• 36 jumbo Louisiana headless shrimp (about 3 pounds)
• Cajun Butter (recipe follows )
• 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

• 2 sticks butter, at room temperature
• 1 teaspoon salt
• 1 pinch each black pepper and ground red pepper or cayenne
• 1 tablespoon chopped fresh chives
• 1 tablespooon chopped fresh parsley
• 1 small lemon, zested and juiced
• 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter

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• 1 orange
• 6 tablespoons unsalted butter
• 2 tablespoons white onion, finely chopped
• 2 cloves garlic
• 16 large Louisiana shrimp, peeled and deveined with tails intact
• 1 chile chipotle en adobo or 2 serrano or cayenne chiles, finely chopped
• 1/4 cup tequila reposado
• 3 tablespoons fresh cilantro, minced
• salt, to taste

Shrimp with Orange and Tequila

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• 4 boneless, skinless chicken breasts
• 12 sage leaves, or as needed
• 8 pieces prosciutto
• salt, to taste
• freshly ground black pepper, to taste
• flour, for dredging
• olive oil, as needed

Chicken with Prosciutto and Sage

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• 1 cup heavy cream
• 1/2 pound Tasso, cut into bite-sized pieces
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 teaspoons fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
• 1 pound Vermilion Bay Sweet Shrimp, peeled and deveined
• Olive oil, as needed
• 6 cups of cooked penne pasta
• 1/2 cup green onion, chopped
• 1/2 cup parsley, chopped

Vermilion Bay Sweet Shrimp and Tasso Pasta

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• 1/4 cup soy sauce
• 12 cups water
• 3 pounds andouille sausage, sliced 1/8" thick

Filling

• 1/2 lb shrimp, peeled and deveined
• 1/2 teaspoon ground white pepper
• 1 teaspoon fine sea salt
• 1 teaspoon chopped fresh ginger
• 1 teaspoon toasted sesame oil
• 1/4 cup loosely packed cilantro leaves, chopped
• 2 bunches green onions (about 14 stems) white and green parts, thinly sliced
• 12-ounce package wonton wrappers
• 1 lb shiitake mushrooms, stems removed and reserved for another use, caps sliced
• 2 carrots, peeled and julienned

Shrimp Ravioli in Andouille Broth

Photographed by Ed Anderson

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• Pork Spare Ribs - Trimmed
• Uncle's Barbeque Sauce
• Hickory wood chips soaked in water
• Olive oil

Seasonings, all to taste

• Lemon pepper
• Garlic powder
• White pepper
• Tony Chacherie’s (regular)
• Rub olive oil onto top & bottom of ribs
• Coat evenly Uncle's BBQ Sauce and seasonings

Uncle's Barbecue Sauce Pork Spare Ribs

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• Rosemary Grit Cakes, for serving (click here for recipe)
• 2 pounds medium-large shrimp, shell-on (21 count per pound)
• 2 tablespoons Emeril’s Essence
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped onions
• 2 tablespoons minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups water
• 1/2 cup Worcestershire sauce
• 1/4 dry white wine
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• chives, chopped for garnish

Emeril's Delmonico Barbecued Shrimp

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• 1 pound country ham, sliced thin
• 2 slices thick slab bacon, if necessary (see note)
• 1 teaspoon sugar
• 1/2 cup warm water
• 1 tablespoon strong black coffee
• Grits (your favorite preparation) for serving
• Manhatten Jack Buttermilk Biscuits for serving

Country Ham with Redeye Gravy

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• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1/2 cup finely chopped peppers, such as banana, hot pepper, green, or cayenne
• 1 pound Louisiana crawfish tails with fat
• 1/4 cup green onion tops, finely chopped
• 2 tablespoons fresh parsley
• 2 tablespoons tomato sauce
• 1 cup water, blended with 1 heaping tablespoon flour
• salt and pepper to taste
• hot cooked rice for serving

Crawfish Etouffee

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