• 3 cups fresh broccoli florets or 2 10-ounce packages frozen broccoli florets, cooked, drained, and cooled
• 3 boneless, skinless chicken breasts, cooked and diced
• 3 cups Cauliflower Purée (recipe follows), heated
• Creole seasoning to taste
• 1½ cups shredded Cheddar or Parmesan cheese
• 1/2 cup seasoned breadcrumbs

Cauliflower Purée

• 1 large head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter or low-fat butter substitute
• 1/2 to 3/4 cup milk, cream, half-and-half, or fat free half-and-half, heated
• salt and freshly ground pepper to taste

Chicken Divan with Cauliflower Purée

Click image to enlarge

Fish

• 4 5-ounce amberjack filets
• 2 tablespoons Tony Chachere's Herbs and Spices Seasoning
• kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Crawfish Vinaigrette

• 1 tablespoon butter
• 1/2 pound Louisiana crawfish tails
• 1/2 teaspoon Tony Chachere's More Spice seasoning
• 1 tablespoon Creole mustard
• 1/4 cup rice wine vinegar
• 1/2 cup olive oil
• 2 cups washed greens or lettuces of choice
• 4 small red radishes, thinly sliced

Pan Seared Amberjack with Local Greens and Warm Crawfish Vinaigrette

Video of Cooking Demonstration Available

• 1 stick butter
• 1 small onion, chopped
• 4 green onions, chopped
• 2 ribs celery, chopped
• 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/2 cups half-and-half
• 1 tablespoons minced fresh parsley plus additional for garnish
• salt and freshly ground black pepper to taste
• 16 ounces pasta of choice, cooked al dente, drained
• 1/2 cup grated Parmesan cheese

Pasta with Shrimp or Crawfish

Shrimp

• 24 colossal (U-10) Gulf shrimp, peeled and deveined
• 1 cup Shrimp Base (recipe follows)
• 1 cup heavy cream
• 2 sticks butter
• 2 tablespoons freshly ground black pepper
• hot French bread

Shrimp Base

• 2 tablespoons olive oil
• 1 cup shrimp peelings (heads, shells)
• 1 cup oyster liquor
• 1 cup Worcestershire sauce
• 1½ tablespoons cracked black pepper
• 1½ tablespoons Creole seasoning
• 1 whole clove garlic
• 1 bay leaf
• 2 tablespoons lemon juice

Click for Video of Cooking Demonstration

Biscuits

• 3/4 cup baked, pureed, Louisiana sweet potatoes
• 2 tablespoons brown sugar
• 1/2 stick butter (4 tablespoons)
• 4 teaspoons baking powder
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Seafood Stew

• 2 tablespoons vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tablespoons minced garlic
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup diced mirliton
• 1/2 cup Abita Amber beer
• 1 tablespoons Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew with Sweet Potato Biscuits

Click for Video of Cooking Demonstration

Chicken

• 4 boneless, skinless chicken breasts
• 1 cup tightly packed fresh spinach leaves, as needed
• 1 cup Louisiana crawfish tails, chopped
• 1 tablespoon blackening seasoning
• 1/4 teaspoon chopped fresh thyme
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Bayou Sauce (recipe follows)
• parsely for garnish

Bayou Sauce

• olive oil as needed
• 1 tablespoon chopped sun-dried tomato
• 1 teaspoon minced shallots
• 1 teaspoon minced capers
• 1/2 cup heavy cream
• 1/4 cup white wine
• juice of half a lemon
• 2 tablespoons unsalted butter
• 1 teaspoon chopped parsley
• salt and freshly ground black pepper to taste

Crawfish-Stuffed Bayou Chicken

Click for Video of Cooking Demonstration

Shrimp

• 4 colossal (U-10 count) Gulf shrimp, peeled and deveined
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil

Couscous

• 2 tablespoons cooked black beans
• 2 tablespoons julienned sun dried tomatoes
• 6 tablespoons cooked Israeli couscous
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped green onions
• salt and fresly ground black pepper to taste

Coulis

• 2 ounces guava paste
• 2 ounces water
• 1 teaspoon Sriracha hot sauce

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 

Click for Video of Cooking Demonstration

Crab Cakes

• 1 cup panko breadcrumbs
• 1/2 yellow onion, finely diced
• 1 tablespoon butter
• 2 green onions, green parts only, chopped
• 1/3 cup Bechamel Sauce (recipe follows)
• 1/2 cup finely grated Parmesean cheese
• 1/2 teaspoon celery salt
• 1/2 teaspoon cayenne
• 1 tablespoon dry mustard
• 1/2 teaspoon gralic powder
• salt and freshly ground black pepper to taste
• 1 pound jumbo lump Gulf crabmeat, picked over
• 1/4 cup vegetable oil
• Soy Bean Succotash (recipe follows)
• Spicy Aioli (recipe follows)

Bechamel Sauce

• 1 stick butter, cubed
• 1/4 cup all-purpose flour
• 1 cup milk, heated but not boiled
• salt and freshly gound black pepper to taste

Soy Bean Succotash

• 4 strips thick-cut bacon
• 1 small onion, finely diced
• 1 small red bell pepper, finely diced
• 2 ears fresh corn, shucked, grilled and cut off the cob
  (reserve cobs for making Corn Infused Cream)
• 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
• 1 tablespoon fresh chopped basil
• 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

• 2 corn cobs, kernels removed
• 1/2 cup heavy cream
• 1 teaspoon white pepper
• 1 tablespoon kosher salt

Spicy Aioli

• 1 tablespoon finely chopped garlic
• 1 egg yolk
• 1 whole egg
• 1 1/2 cups grapeseed oil
• juice of 1 lemon
• 1 tablespoon Sambal chile paste
• salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Click for Video of Cooking Demonstration 

• 6 large puff pastry shells, cooked according to package directions
• salt and freshly ground black pepper to taste
• 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
• 4 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked Spanish paprika
• 1 tablespoon fresh lemon juice
• 4 tablespoons sherry
• 2 tablespoons chopped fresh flat-leaf parsley
• Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration

Snapper

• 4 tablespoons paprika
• 4 teaspoons cayenne pepper
• 3 teaspoons ground white pepper
• 3 teaspoons freshly ground black pepper
• 2 tablespoons salt
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 3 sticks unsalted butter, melted
• 8 6 oz fillets Fresh-caught Gulf red snapper

Leeks

• 1 1/2 sticks butter, cut into pieces
• 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
• 5 leeks, chopped, white and pale green parts only (about 4 cups)
• salt and freshly ground black pepper to taste
• 1 tablespoons finely chopped chives

Grits

• 3 cups water
• 1 cup heavy cream
• 1 cup stone ground grits
• 1 tablespoons butter
• 4 ounces soft goat cheese (chevre)
• 2 tablespoons chopped flat-leaf parsley
• 2 leaves fresh basil, cut in a chiffonade
• 1/4 teaspoon coarsely ground black pepper
• salt

Blackened Snapper with Goat Cheese
and Fresh Herb Grits, 
Topped with Melted Leeks and Wild Mushrooms

Click for Video of Cooking Demonstration