• 3 large eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups half & half
• 1 (1-pound) loaf soft French bread
• 3 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• ¼ pound tasso or seasoned ham, coarsely chopped
• 1 pound crawfish tail meat with fat, coarsely chopped
• 3 green onions, sliced
• fresh basil, for garnish (optional)

Crawfish Bread Pudding

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• 1 pound jumbo shrimp (16/20 count)
• 2 tablespoons olive oil
• ¼ cup sliced green onions
• 3 garlic cloves, thinly sliced
• 1 tablespoon grated fresh ginger
• ½ teaspoon fine sea salt
• fresh black pepper
• ¼ cup peanuts
• ½ teaspoon chile powder
• ½ teaspoon ground coriander
• 2 tablespoons sriracha
• 1 teaspoon Cholula hot sauce
• 1 tablespoon unsalted butter
• ¼ cup fresh cilantro leaves, coarsely chopped
• ¼ cup fresh mint leaves, coarsely chopped
• juice of 1 lime

Peel-N-Eat Shrimp

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• 1 pound fresh or frozen broccoli florets
• 1 small onion, minced
• 1 cup long-grain rice (not parboiled or instant), washed
• 1½ cups Cream of Celery Soup (preferably home made)
• 4 tablespoons butter, cut into pieces
• 1 teaspoon onion soup mix
• Pepper
• 1½ cups water or chicken stock
• ½ pound Velveeta, shredded

Broccoli, Rice, and Cheese Casserole

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• 4 tablespoons butter
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon mustard powder
• 1 teaspoon white pepper
• 21/2 cups milk
• 8 ounces elbow macaroni
• ½ pound of mild cheddar cheese, cut into half-inch cubes
• ½ pound of sharp cheddar cheese, cut into half-inch cubes
• ¼ cup bread crumbs
• ¼ teaspoon paprika

Helen Griffin Williams' Macaroni & Cheese

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• ¼ cup olive oil
• ½ pound small fresh shrimp
• 2 teaspoons Old Bay seasoning
• ½ cup small dice yellow onions
• 1 teaspoon minced garlic
• 2 cups shiitake mushrooms, stems removed and sliced thin
• ¼ cup small dice celery
• ½ cup white wine
• 1 tablespoon fresh orange juice
• 1 tablespoon white vinegar
• 1 cup medium dice fresh tomatoes, seeds removed
• 1 cup whipping cream
• 1 tablespoon chopped fresh basil
• 1 tsp freshly ground black pepper

Shrimp Stuffing

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• 3½    pounds russet potatoes
• ¼    cup sweet pickle juice
• 4    hard-boiled eggs, peeled
• ¾    cup mayonnaise
• ⅓    cup chopped dill pickles
• ⅓    cup chopped sweet pickles
• ⅓    cup finely chopped red onion
• ⅓    cup finely chopped celery
• ⅓    cup finely sliced green onions, green parts only
• 2    tablespoons chopped green olives
• 2    tablespoons chopped pimientos
• 4    teaspoons Creole or grainy mustard
• ⅓    cup buttermilk, as needed
• 1    teaspoon Worcestershire sauce
• ½    teaspoon black pepper
•     salt to taste
•     paprika for garnish

Classic Potato Salad

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• 6 large ripe tomatoes
• 1 tablespoon sugar (optional)
• salt and pepper to taste
• ¼ cup olive oil, in all
• 1 bunch green onions, white parts only, chopped
• 4 cloves garlic, pressed
•  red pepper flakes to taste
• ½ pound baby spinach, washed, dried, and chopped
• 1½ cups cooked rice
• 3 ounces Cheddar cheese, shredded
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Stuffed Tomatoes

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• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon salt, plus more to taste
• 2 tablespoons olive oil
• 4 tablespoons lemon juice, divided
• 1/2 cup orzo pasta, cooked according to package directions and drained
• 2 cups mayonnaise
• 1/4 cup coarse grainy mustard
• 2 tablespoons minced fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1/4 cup crumbled feta cheese
• lemon wedges, for garnish

Shrimp and Orzo Salad

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• 4 small zucchini
• salt
• 2 large eggs
• 2 tablespoons milk
• 1 cup panko-style breadcrumbs
• 1 cup finely grated Parmesan cheese
• Cajun or Creole seasoning

Zucchini Fries

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• 1 bunch fresh asparagus
• 1 tablespoon top-quality olive oil
• 1 tablespoon butter
• ⅓ cup finely sliced shallots
• ½ teaspoon lemon juice
• salt and pepper to taste

Asparagus with Butter and Shallots

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