• 6 large speckled trout fillets
• Salt and pepper, to taste
• Cajun seasoning, to taste
• plain flour, for dusting
• 1 stick (8 tablespoons) butter, in all
• 1 (4-ounce) package slivered, blanched almonds
• 1/4 cup lemon juice

Trout Almandine

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• 2 large ripe Creole tomatoes
• 2 tablespoons extra-virgin olive oil, in all
• salt, to taste
• freshly ground black pepper, to taste
• 1 pound Louisiana shrimp (21-25 count)
• 4 ounces arugula
• Preserved Lemon Vinaigrette, for serving
• (recipe follows)
• fresh soft herbs, for garnish, such as
• parsley, tarragon, or chives
•  

Preserved Lemon Vinaigrette
Makes about 1 1/4 cups dressing 

• 2 tablespoons Champagne vinegar
• 1 teaspoon minced preserved lemon
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon Louisiana honey
• 1/2 teaspoon minced shallot
• 1/8 teaspoon Dijon mustard
• 1 cup canola or vegetable oil
• Salt and freshly ground black pepper
• to taste

• 4 teaspoons cracked coriander
• 3 teaspoons minced garlic
• 3 teaspoons thyme
• 1/2 teaspoon black pepper
• Zest of 2 lemons
• 1/2 cup olive oil
• 4 pounds Louisiana brown shrimp, skewered
• Fresh Basil Pesto (recipe here)

Grilled Gulf Shrimp with Pesto

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• 1/4 cup Louisiana popcorn rice
• 1 pound pork shoulder, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 1/4 pound duck livers, cleaned of veins and fat
• 1 onion, small dice
• 5 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, snipped
• 1 bunch green onion, finely sliced
• kosher salt, to taste
• black pepper, to taste

Dough

• 4 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 2 eggs
• 1 cup milk

Country-Style Meat Pies

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• 1 lb dark red kidney beans
• 6 cups water
• 2 cups onion, finely chopped
• 1½ cups green bell pepper, finely chopped
• 1 cup celery, finely chopped
• 1 tablespoon garlic, minced
• 3 bay leaves, crushed
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 lb smoked sausage, cut into 8 pieces
• 1 tablespoon vinegar
• 1½ teaspoons salt, or to taste
• 2 tablespoons parsley, chopped

Notes: Be sure to use beans labeled “dark red kidney beans”, and not simply “red beans”. The latter lack the deep, almost smoky flavor essential to this dish, and are softer in texture – more like pinto beans.

Slow Cooked Red Beans and Rice

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• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 tablespoons Creole mustard
• 2 tablespoons chives or green onions 
• 2 tablespoons chopped fresh parsley
• 2 pounds large shrimp, cooked in seasoned water, then peeled and deveined 
• 2 cups fresh corn kernels
• Salt and freshly ground black pepper, to taste

Marinated Shrimp and Corn

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• 4 tablespoons olive oil
• 1 carrot, diced (about 1 cup)
• 1 yellow onion, diced (about 1 cup)
• 1 bell pepper, diced (about 1 cup)
• 2 stalks celery, diced 
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 2 cans tomato sauce 
• 2 15-ounce cans crushed tomato
• 1/3 cup vinegar
• 1 cup shrimp stock or water
• salt, to taste
• pepper, to taste 
• thyme, to taste
• parsley

Grits

• 4 ears corn, roasted 
• 6 cups water
• 2 cups heavy cream
• 2 tablespoons salt
• 1/4 cup butter
• 2 cups grits
• 1/2 cup Parmesan

Shrimp

• 36 Louisiana shrimp (16–20 count)
• 4 tablespoons butter
• Parmesan cheese, for garnish
• green onions, for garnish

Creole Shrimp & Grits 

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• 2 shallots, minced
• 6 ounces dry white wine
• Juice of ½ fresh lime
• 1 tablespoon heavy cream
• 6 ounces cold butter
• ½ mango, diced
• 1 tablespoon grated lime zest
• 6 fresh speckled trout fillets
• 2 tablespoons Creole seasoning
• 2 tablespoons oil
• 3 ounces lump crabmeat (picked through for shells)
• mango

Note: The image on the right approximates what this dish will look like. The thick butter sauce is not shown but the lump carbmeat and the bronzed trout are both good examples. Your vegetable side dish is your choice, here asparagus with a hollandaise sauce.

Bronzed Speckled Trout with Crabmeat Butter Sauce

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• 16 ounces ricotta cheese
• 1/2 cup finely grated parmesan cheese (use micro-grater)
• 3 eggs, beaten
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 1 cup flour, more or less as needed

• 3 tablespoons olive oil
• 1 pound andouille sausage (cut into ¼ inch pieces) – other smoked sausage or bacon can be substituted
• 1 sweet onion, diced
• 4 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon creole seasoning separated
• 1 teaspoon dry oregano
• 10 whole peeled canned roma tomatoes (approx. 28 oz can)
• 3 teaspoons worchestershire sauce
• 4 (15 oz can) white kidney/cannellini beans – other white beans can be substituted
• 3 cups low sodium chicken broth
• 4 lbsfresh head-on shrimp (16-20 count)
• 2 teaspoons fresh thyme
• 1 bunch green onions (chopped)
• 3 cups breadcrumbs (panko if possible)
• 1½ cups grated parmesan
• 3 tablespoons olive oil
• Salt/pepper

Louisiana Shrimp and Andouille Cassoulet 

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