• 2 sticks unsalted butter
• 1 medium onion, minced
• 3 ounces Tasso, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups seafood stock
• 1 cup heavy cream
• Creole seasoning to taste
• 3 pounds 16-20 count Louisiana shrimp, peeled and deveined

Note: On a diet? Look elsewhere? Ready to indulge? Here you go. This is obscenely good, just mind-bogglingly so. It is also really, really easy and fast.
Serve it over stuffed fish, vegetables, omelets, pasta or add 1 additional cup seafood stock and 1 additional cup heavy cream, call it a soup, and eat it with bread and a spoon.
Life is good.

Louisiana Shrimp and Tasso with Creamsauce

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• 1 lb high quality dried or fresh pasta
• 1/2 cup toasted, coarsely chopped macadamia nuts
• 1/2 cup (1 stick) softened salted butter
• 2 tablespoons black or white truffle oil
• Parmigiano-Reggiano cheese for shaving

Note: Fast and impressive. Acquire truffle oil from gourmet or import food stores. Serve this rich dish with a simple green salad for dinner.

Easy, Decadent Fettuccini With Macadamia

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• 1 bunch mustard greens
• 1 bunch collard greens
• 1 bunch turnip greens
• 1 bunch watercress
• 1 bunch beet tops
• 1 bunch carrot tops
• 1 bunch spinach
• 1 bunch lettuce
• 1 head cabbage
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• water, as needed
• 1 pound smoked sausage
• 1 pound smoked ham
• 1 pound brisket stew meat
• 1 pound boneless brisket
• 1 pound hot chaurice sausage
• 5 tablespoons flour
• 1 teaspoon thyme leaves
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon filé powder

Queen of Creole Cooking Leah Chase

• 1½ lbs beef skirt steak or beef flank steak
• 3 limes, grated zest and juiced
• 2 green onions (scallions), chopped
• 3 garlic cloves, minced
• 3 tablespoons cilantro, chopped
• 2 teaspoons olive oil
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ancho chili powder
• salt and black pepper, freshly ground

Chili Lime Skirt Steak

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• 1 lb fusilli pasta
• 2 teaspoons unsalted butter
• 1 cup fresh bread crumbs
• 8 ounces Cheddar cheese, extra sharp, grated
• 1/4 cup Parmesan cheese, grated
• 3½ cups whole milk
• 1/4 cup unbleached all-purpose flour
• 1/2 teaspoon garlic, minced
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Baked Macaroni and Cheese

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• 1 pound lump crabmeat
• 2 cups ( 4 sticks) unsalted butter, divided
• 1 large yellow onion, finely chopped
• 1 rib celery, finely chopped
• 1 bunch green onions, finely chopped
• 3 tablespoon flat-leaf parsley, minced
• 1 tablespoon finely chopped garlic
• Salt and Pepper to taste
• 1/4 teaspoon Louisiana Hot Sauce
• 3 cup cubed french bread
• 1 cup panko bread crumbs
• 2 cup crab stock or shrimp stock
• 12 cleaned crab shells, washed thoroughly, or 12 small ramekins, buttered

Stuffed Crabs

• 2 pounds peeled and cubed sweet potatoes
• 2 cups sliced Shiitake mushrooms
• 1 cup ricotta cheese
• 2 cups all purpose flour
• ½ cup golden raisins (sultanas)
• ½ cup diced Benton’s bacon (or other slab bacon) 
• 10 sage leaves
• ½ teaspoons ground mace
• ½ teaspoons ground corriander
• 1 tablespoons diced shallot
• 1 tablespoon chopped garlic
• 1 teaspoon freshly ground white pepper
• 1 ½ teaspoons kosher salt
• 1 tablespoon Steen’s Cane Syrup (or other quality cane syrup)
• salt and freshly ground pepper 
• ¼ cup sliced green onions
• freshly shaved Parmesan for garnish

 Louisiana Sweet Potato Gnocchi

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Spice Blend

• 2 tablespoons sea salt
• 1-1/2 tablespoons  Spanish pakrika
• 1 teaspoons  cayenne Pepper
• 2 teaspoons  Coarse Ground Black Pepper
• 1/2 teaspoon Ground White Pepper
• 1/2 teaspoon  Powdered Ginger
• 1/2 teaspoon Dry Mustard
• 1 teaspoon  Celery Seed
• 3 teaspoons  Ground Cardamom

For the shrimp

• 4 lbs large Louisiana shrimp, heads and shells intact
• 3 cups melted butter (6 sticks)
• 1 head of garlic peeled and bruised
• 3 lemons
• 1 recipe BBQ  Spice Blend

Louisiana-Style Barbecue Shrimp 

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• 1 lb red beans
• 1 lb Smoked ham hock
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• salt and pepper and Creole seasoning to taste
• 2 cloves garlic
• 1/2 stick butter

Chef Buster Holmes' Red Beans and Rice

For the Meuniere Sauce

• 1 cup white wine
• ¾ cup veal demi glace
• 4 tablespoons chopped shallots
• 1 tablespoon heavy whipping cream
• 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
• 1 pound unsalted butter (4 sticks) cut into 8 cubes
• ½ cup lemon juice

For the Crab Reduction

• 2 tablespoons unsalted butter
• 2 shallots, very finely sliced
• 1 carrot, peeled, finely chopped
• 1 pound gumbo crabs
• 4 ounces Jazzmen rice flour
• 2 tablespoons Cognac
• 1/2 cup white wine
• 1 1/2 cups fish stock
• 1 bay leaf
• 1 sprig thyme
• 2 teaspoon tomato paste
• pinch paprika
• pinch cayenne pepper
• ½ cups heavy cream
• salt and freshly ground black pepper, to taste

For the Squash Sauté

• 2 small to medium local zucchini
• 2 small to medium  yellow squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste

To Finish the Dish

• Jazzmen rice flour, for dredging
• kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 8 ounces chopped chives, in all
• 8 ounces chopped parsley, in all
• 8 ounces chopped garlic, in all
• 8 ounces clarified butter, in all
• 4 4-ounce portions puppy drum
• 8 10/15 count Louisiana shrimp, peeled and butterflied
• 6 ounces  Meunière Sauce (recipe follows)
• 6 ounces Crab Reduction (recipe follows)
• 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
• Squash Saute (recipe follows)
• micro greens for garnish (optional)
• edible flowers for garnish (optional)