Main Course

Course: 

 

  • 1 teaspoon canola oil 
  • 1 large skinless and boneless salmon fillet (about 3 pounds) 
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • About 1 cup combined bread crumbs and ground hazelnuts or pecans (from 1 slice bread and ¼ cup nuts processed in a food processor)
  • Salsa mayonnaise 
  • 4 ounces sun-dried tomatoes packed in oil (about ¾ cup) 
  • ¾ cup Red Salsa
  • ¼ teaspoon salt
  • 2 cups mayonnaise 
  • 3 tablespoons chopped fresh chives
  • 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Jacque Pepin's Baked Salmon

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  • 4 strips of smoked bacon, chopped
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups diced green bell pepper
  • 2 tablespoons minced garlic
  • 2 cups sliced smoked pork sausage, cut into bite-sized pieces
  • 1 cup sliced andouille sausage, cut into bite-sized pieces
  • 1 cup diced tasso
  • 1 cup diced ham
  • 1/2 cup beer
  • 1 cup chopped flat-leaf parsley
  • 1 cup diced green onion tops
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  • 4 cups uncooked Louisiana long grain white rice, such as Supreme
  • 4 cups chicken stock

Cajun Pork Jambalaya

Cajun Pork Jambalaya

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image courtesy of George Graham

Course: 

Oyster Spaghetti

  • 6 cups Creole Sauce (recipe follows)
  • 4 dozen shucked oysters
  • 2 pounds angel hair pasta, prepared to packge directions
  • 1 bunch green onions, finely sliced
  • 1 bunch parsley, finely chopped
  • freshly grated Parmesan cheese, for serving

 

Creole Sauce Recipe

  • 4 cans of crushed tomato (28 oz. cans)
  • 1/4 cup vegetable oil
  • 12 oz. water
  • 8 cups chopped yellow onions
  • 4 cups chopped bell pepper
  • 4 cups chopped celery
  • 1 cup chopped fresh garlic
  • 2 tablespoons salt
  • 2 teaspoon Cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 2 tablespoons dry basil
  • 1 tablespoon dry thyme
  • 4 bay leaves

Alex Patout's Creole Oyster Spaghetti

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Course: 
  • 15 oven-ready (rippled-style, such as Ronzonl) lasagna noodles (from two 8-ounce boxes) 
  • 12 ounces cream cheese, softened, divided
  • ½ cup chicken broth, divided
  • 2 cups spinach, coarsely chopped
  • 2 cups Louisiana lump crabmeat
  • 2 cups cooked shrimp, chopped
  • 1½ teaspoons dried basil
  • 1 jar (25-26 ounces) good marinara sauce
  • 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
  • ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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  • 1½ cups mayonnaise 
  • 3 chiles chipotles en adobo, finely chopped, with 1 teaspoon adobo sauce
  • 1 clove garlic, minced
  • 1tablespoon fresh lime juice
  • 1 tablespoon minced lime zest
  • 12 medium-thick slices lean bacon, cut in half crosswise
  • 24 large shrimp, peeled, deveined, and butterflied, with tails attached
  • freshly ground pepper to taste
  • 1½ cups shredded Manchego, Monterey Jack, or other good melting cheese 
  • about 4 tablespoons olive oil

Cheese-Stuffed Shrimp Wrapped in Bacon

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Course: 
  • 4 boneless pork loin chops, 2 inches thick each
  • Kosher salt and freshly ground black pepper
  • 1 cup pecans
  • 4 tablespoons unsalted butter 
  • 1 medium-size shallot, minced 1
  •  cup panko bread crumbs 
  • ¼ teaspoon minced fresh thyme 
  • ¼ teaspoon minced fresh rosemary 
  • ¼teaspoon cayenne pepper 
  • 3 eggs
  • 2 teaspoons Dijon mustard 
  • 1 cup all-purpose flour

Pecan and Herb-Crusted Pork Chops

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Course: 
  • 1/2 stick unsalted butter (melted) or oil
  • 3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Blackened Redf'tsh Magic® OR Meat Magic® OR Barbecue Magic® OR Fajita Magic® OR Magic Seasoning Salt®
  • (8 to 10-ounce) fish filets (firm-fleshed fish such as red snapper, catfish, redfish, salmon or tuna steaks (or other freshwater or saltwater fish), at room temperature, cut about 1/2-inch thick

Chef Paul's Blackened Fish Filets

Chef Paul's Blackened Fish Filets

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