Main Course

Course: 
 
  • 3½ to 4-pound chicken, roasted
  • 2 medium onions, 1 quartered, 1 diced small
  • 1 tablespoon canola oil
  • 1 pound smoked sausage, diced
  • 2 tablespoons butter
  • 1 green bell pepper, cored, seeded and diced
  • 1 red bell pepper, cored, seeded and diced
  • 2 small jalapeño peppers, seeded and minced
  • 1 bunch scallions (white and light green parts), thinly sliced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tablespoon Donnie’s Spice Mix (recipe follows)
  • 2 teaspoons salt
  • 5 bay leaves
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 2½ cups long-grain rice, rinsed

 

Donnie’s Spice Mix Makes scant 1 cup

  • 2 tablespoons cayenne pepper
  • 2 tablespoons paprika
  • 1 tablespoon ground white pepper
  • 1 tablespoon ground black pepper
  • 4 tablespoons chili powder
  • 1 tablespoon garlic powder

Original Chicken and Sausage Jambalaya

Original Chicken and Sausage Jambalaya

Click image to enlarge

 

Course: 
  • 1 lb high quality dried or fresh pasta
  • ½ cup toasted, coarsely chopped macadamia nuts
  • ½ cup (1 stick) softened salted butter
  • 2 tablespoons black or white truffle oil
  • Parmigiano-Reggiano cheese for shaving

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

Course: 

 

  • 1 3 1⁄2–5 lb. fully trimmed beef tenderloin, butt end left intact
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • 3 tablespoons Dijon mustard
  • 3 tablespoons cracked black peppercorns
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 1 1⁄2 cups sour cream
  • 3 tablespoons prepared horseradish

Note: Easy, decadent and impressive. The meat can be seasoned and refrigerated, wrapped in plastic, for up to 24 hours. Just bring it to room temperature before roasting.

 Herb Crusted Beef Tenderloin

Herb Crusted Beef Tenderloin

Course: 
  • 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

Chicken Divan with Cauliflower Purée

Click image to enlarge

Course: 

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

RECIPE NAME 

Video of Cooking Demonstration Available

Course: 
  • 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

Pasta with Louisiana Crawfish

 

Course: 

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

 

 
John Besh Barbeque Shrimp
John Besh BBQ Shrimp

 

Click for Video of Cooking Demonstration

Course: 

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

Louisiana Seafood Stew with Sweet Potato Biscuits 

Click for Video of Cooking Demonstration

Course: 

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

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 

gall

Click for Video of Cooking Demonstration

Pages

Subscribe to RSS - Main Course