Main Course

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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Course: 

Base:

  • 2 cups beef flap steak (or sirloin), cut in 1/4-inch dice
  • 6 tablespoons Chef Paul Prudhomme's Fajila Magic®, in all
  • 2 tablespoons vegetable oil, in all
  • 2 tablespoons unsalted butter, in all
  • 2 cups onions, chopped
  • 1 cup red bell peppers, chopped 
  • 1 cup yellow bell peppers, chopped
  • 1 cup corn kernels
  • 1 cup tomato, finely diced
  • 4 cups baby spinach leaves
  • 2/3 cup chicken stock

Assembly:

  • 1½ cups Orange Magnolia Sauce
  • 4 cups cooked rice
  • 8 medium sized bell peppers

Orange Magnolia Sauce:

  • 2 tablespoons Chef Paul Prudhomme's Seafood Magic®
  • 6 tablespoons unsalted butter
  • 1 teaspoon dark brown sugar
  • 1 cup ketchup
  • 1 cup heavy cream

Chef Paul Prudhomme's Stuffed Bell Peppers

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Course: 
  • 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
  • 1/4 lb butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 1/2 lb diced ham
  • salt and pepper to taste
  • pepper sauce to taste
  • 1 cup chicken stock
  • 1 cup shrimp, peeled and devained
  • 1/4 cup chopped parsley
  • 1½ cup italian bread crumbs
  • 6 pats of butter

Shrimp and Ham Stuffed Mirliton

Shrimp and Ham Stuffed Mirliton

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