• 4 medium eggplants, split lengthwise
• 2 cups water
• 1 teaspoon salt
• 4 tablespoons vegetable or olive oil
• 2 cups white or yellow onions, chopped
• 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
• 1/4 teaspoon cayenne pepper
• 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
• 1/2 pound Louisiana lump crabmeat, picked over for shells
• salt and black pepper to taste
• 2 tablespoons Parmesan cheese

Seafood Stuffed Eggplant

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• 2 cups cooked Cajun Country Medium Grain Rice
• 5 tablespoons butter, divided
• 8-ounce package cream cheese
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 3 oz. fresh mushrooms, roughly chopped
• 1 lb peeled and deveined Louisiana shrimp
• 1 lb fresh Louisiana crabmeat
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 cup Ritz cracker crumbs

Cajun Seafood Rice Casserole

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• 1½ pounds ripe tomatoes, preferably Creole, cored and quartered
• 3 tablespoons olive oil
• 3/4 teaspoon salt, plus salt to taste
• 1½ lbs peeled and deveined Louisiana shrimp
• 1/4 cup fresh satsuma or orange juice
• 3 tablespoons good-quality tequila
• 1/3 cup raw hulled green pumpkin seeds (look in the bulk bins at your grocer)
• 4 cloves garlic, minced
• 2 minced chipotle chiles en adobo, plus 1-2 teaspoons sauce
• 1 cup heavy cream
• 3/4 pounds bow tie pasta
• 4 green onions, white and green parts, thinly sliced
• freshly grated Parmigiano-Reggiano cheese

Tequila Shrimp Pasta with Tomato Cream Sauce

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• 1½ pounds pork tenderloin, trimmed

For the Marinade

• 8-oz  can pineapple in its own juice (NOT heavy syrup), drained, juice reserved
• 1/2 cup pineapple juice 
• 1/4 cup soy sauce, Tamari preferred
• 1 teaspoon ground cumin
• 4 cloves garlic, coarsely chopped
• 1 - 4 serrano chilis, coarsely chopped (to taste)
• Juice of one lime
• 1 cup cilantro

Caribbean Pork Tenderloin

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• 2 boneless, skinless chicken breasts
• Your favorite Cajun or Creole seasoning mix, to taste
• 2 tablespoons flour (optional)
• 1 tablespoon butter
• 1 tablespoon cooking oil

Spicy Sauteed Chicken

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• 3 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 bell pepper, yellow, red or green OK
• 1/2 cup celery, chopped
• 2 tablespoons garlic, chopped or crushed
• 1 cup tasso ham
• 2 medium eggplants, peeled and sliced 1-inch thick
• 1/2 cup chicken stock
• 1 lb shrimp, peeled and deveined
• 1 cup Italian-seasoned breadcrumbs
• Creole seasoning
• pepper

Creole Eggplant With Shrimp

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• 1 boneless leg of lamb
• salt & pepper to taste
• 1/4 cup ground coriander
• 4 cups white wine
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 4 cloves garlic
• 5 ancho chiles
• 1/2 cup tomato paste
• 2 corn tortillas
• Cooking oil, as needed
• 2 cups black beans, cooked
• 2 tablespoons chopped garlic, in all
• 1 tablespoon chopped shallot
• 1/2 red onion, diced
• 1  Roma Tomato, seeded, diced
• 1 jalapeño, minced
• 1 tablespoon chopped fresh cilantro
• 1/2 avocado, peeled
• 1 cup lettuce, shredded

Citrus and Ancho Braised Lamb Tostados

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•  4 (6 oz.) sirloin strip steaks
• 1 tablespoon Montreal Steak seasoning
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
• 1 green bell pepper cored, seeded, and thinly sliced
• 1 cup sliced cremini mushrooms
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 4 cloves garlic, peeled, thinly sliced
• 2 tablespoons capers
• 1 (14.5 oz.) can diced tomatoes with basil
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 3 sprigs fresh lemon thyme, optional
• 1/8 teaspoon red pepper flakes
• Salt and black pepper

Skillet Steak alla Pizziaolae

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• 1 slice of bacon, chopped
• 1/2 cup andouille sausage
• 1 small onion, chopped
• 1 head cabbage, chopped
• 1 teaspoon sugar
• 1 tablespoon Creole/Cajun seasoning
• 1 tablespoon butter
• rice (optional)

Creole Sauteed Cabbage

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Marinade

• ¼ cup fresh lime juice
• ¼ cup chopped cilantro
• 2 cups tomato juice
• 1 cup chopped red onion
• 1 tablespoon chili powder, Ancho preferred

Sauce

• ½ cup jarred Salsa Verde
• ½ cup low fat sour cream

Grilled Shrimp Tacos

• 24 medium Louisiana shrimp, peeled, deveined, tails left on (optional)
• salt and pepper to taste
• 8 6-inch corn taco shells
• ½ pound red cabbage, shredded
• 1 cup cilantro, chopped
• lime wedges for serving
• 8 metal skewers for grilling

Grilled Shrimp Tacos

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