• 6 center-cut bacon slices, chopped 
• 1 cup chopped onion 
• 1/2 cup chopped celery 
• 1 teaspoon chopped fresh thyme 
• 1 garlic clove, minced 
• 4 cups fresh or frozen corn kernels, thawed
• 2 cups chicken broth
• 3/4 pound peeled and deveined medium shrimp
• 1/3 cup half & half 
• salt and pepper salt

Shrimp, Corn and Bacon Chowder

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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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• 6 ounces slab bacon
• 2 tablespoons extra-virgin olive oil, plus more if needed
• 2 large yellow onions, sliced 1/2 inch thick (about 3 cups)
• 1½ cups chicken stock, heated, as needed
• 1 pound linguine
• 3 egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese
• coarsely ground black pepper

Linguine with Bacon and Onions

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Fried green tomatoes:

• 2 large green tomatoes, cut into 1/3-inch-thick slices
• 3/4 cup all-purpose flour, divided
• 1 egg
• 1/2 cup whole milk
• 3/4 cup fine cornmeal
• 1 cup canola oil

Pimento mayonnaise:

• 1/2 cup mayonnaise
• 1 roasted red bell pepper, peeled, seeded, finely chopped
• 1/4 cup finely chopped dill pickle
• 2 tablespoons Creole or coarse ground mustard
• 1 tablespoon fresh lemon juice
• 1½ teaspoons hot sauce, or more to taste (optional)

Sandwiches:

• 3 cups thinly sliced iceberg lettuce
• 1/2 small red onion, thinly sliced
• 2 bakery fresh sub rolls, split open
• 8 slices Hickory Sweet regular-cut bacon, cooked and drained
•  

Fried Green Tomatoes BLT

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Maque Choux Sauce

• 6 ears of fresh yellow or white corn, husks and silk removed
• 4 strips smoked bacon
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 2 large ripe tomatoes, peeled, seeded and diced
• 1 cup diced green onion tops
• 1/2 cup goat’s milk or low-fat milk
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
•  

Chicken-stuffed Bell Peppers

• 4 large green bell peppers
• Water, for boiling
• 1/2 fresh lemon
• 4 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 2 pounds ground chicken
• 1 cup unseasoned bread crumbs
• 1 cup cooked Louisiana long grain white rice, such as Supreme
• 2 large eggs, beaten
• 2 tablespoons Cajun seasoning
• Dash of hot sauce
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

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Photography courtesy of George Graham

• 4 slices thick-cut smoked bacon 
• 1 large onion, finely chopped
• 1 celery stalk, thinly sliced
• 4 garlic cloves, finely chopped
• 2 cups chopped Creole tomatoes
• 2 tablespoons tomato paste
• 1 cup water 
• ¼ cup thinly sliced fresh basil, divided  
• ¼ cup minced fresh flat-leaf parsley, divided
• salt and pepper
• 3 tablespoons Cajun Power Garlic Sauce*
• 2 tablespoons vegetable oil  
• 4 boneless, skinless chicken breasts
• Creole or Cajun seasoning 

Chicken with Smoked Bacon and Creole Tomato Sauce

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• 1 pound thick-cut bacon
• 1/4 cup maple syrup
• 1/2 cup brown sugar
• Coarsely ground black pepper

Bacon With Maple Syrup

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• 4 slices of bacon
• 2 cups fresh or frozen whole corn kernals
• 1 cup frozen baby lima beans*
• 1 cup grape or cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 smalll fresh jalapeno pepper, seeded and finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon lime peel, finely shredded
• 1 tablespoon lime juice, freshly squeezed
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon chii powder

*Note: We substituted baby limas for sweet soybeans in the original recipe

Skillet Corn Bacon and Lima Beans Salad

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• 2 pounds whole kernel corn, fresh or frozen 
• 2 carrots, peeled and sliced thin
• 2 russet potatoes, peeled and chopped 
• 1 red bell pepper, seeded and chopped 
• 3 cups lseafood or chicken stock 
• 1 (8-ounce) bottle clam juice
• 1/2 cup dry white wine or additional broth
• 1 bay leaf
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 pound small shrimp, peeled and deveined
• 1/2 cup heavy cream, room temperature 
• sliced green onions
• cooked crumbled bacon
• hot sauce

Shrimp and Corn Chowder with Bacon

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• 4 strips bacon
• 1 cup yellow onions, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 2 tablespoons garlic, minced
• 8 chicken thighs
• 2 cups chicken stock
• 1 tablespoon dark roux
• 4 links smoked pork sausage, sliced
• 1 teaspoon red pepper flakes
• 1 tablespoon Cajun Creole seasoning
• Dash Louisiana hot sauce
• 1 can tomatoes and green chilis, such as Rotel
• 3 cups sliced okra
• Kosher salt
• Freshly ground black pepper
• 6 cups cooked long grain white rice, such as Supreme

Okra and Tomatoes with Stewed Chicken and Sausage

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Image courtesy of George Graham