• 8 large or 12 small mirlitons
• 1/4 lb lean sliced bacon
• 1 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 3 tablespoons celery, chopped
• 1 tablespoon garlic, minced
• 1 cup creole tomatoe, coarsely chopped
• 1/2 cup shallots, chopped
• 1 1/2 teaspoon salt
• 1/2 teaspoon black peeper
• 3/4 teaspoon thyme
• 2 whole bay leaves
• 3 tablespoons parsly, minced
• 1/8 teaspoon cayeene
• 1 lb shrimp, peeled, deveined and cut into 1/2 inch pieces
• 1/2 cup slighly dampened crumbled white bread, crust removed

Stuffed Mirlitons

• 1/2 lb center cut bacon, diced
• 3 tablespoons canola oil, divided
• 1 medium onion, half diced and other half thinly sliced
• 8 ounces mushrooms, chopped
• 1 tablespoon onion powder
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon thyme
• 1/2 teaspoon freshly ground pepper
• 2/3 cup all-purpose flour, divided
• 1 cup low-fat milk
• 3 tablespoons dry sherry
• 1 lb fresh or frozen green beans (about 4 cups), cut in half
• 1/3 cup sour cream
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Green Bean Mushroom Casserole with Bacon

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• 2 ¾ # pork shoulder
• 10-12 slices of applewood smoked bacon
• 1 cup pistachios
• 1/8 cup tarragon (chopped)
• 1/8 cup thyme stems removed (chopped)
• ½ cup armagnac 
• 1 granny smith apple ( peelled cored and chopped)
• 2 tbs salt 
• 1 tsp pepper
• 2 tbs pate spice ( recipe follows)
• ¼ tsp tcm (pink curing salt available at local butcher supply such as targil in opelousas)

Pate Spice

• 1 tbs black peppercorn  
• 2 tsp whole clove
• 2 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp allspice
• 5 ea. juniper berries
• combine in coffee grinder and grind until fine. pass through a fine sieve(optional)

Caption

Video of Cooking Demonstration Available

• 1 acorn squash, halved lengthwise
• 1 butternut squash, halved lengthwise
• 2 sweet potatoes, pierced with a fork
• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 garlic cloves, diced
• 6 cups chicken stock
• Kosher salt
• Black pepper, freshly ground
• Cooked, crumbled bacon, as garnish
• Blanched, diced Yukon gold potatoes, as garnish
• Blanched, diced sweet potatoes, as garnish

Butternut and Acorn Squash Chowder

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• 1 head romaine lettuce
• 1 bunch of fresh asparagus
• 6 strips of bacon
• 2 tomatoes
• 1 cup smoked Gouda cheese, shredded
• 1 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon celery seeds
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 teaspoon grated onion

Tomato and Asparagus Salad

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• 12 hard-cooked eggs (method follows)
• 1/3 cup mayonnaise 
• 1 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce 
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• cayenne pepper
• 2 tablespoons bacon bits (options)

• 4 slices bacon, cut into 1/2" pieces
• 1 cup yellow onions, diced small
• 1/2 cup celery, diced small
• 1/2 cup green pepper, diced small
• 1 tablespoon garlic, minced
• 1/2 pound ham, cut into 1/2-inch pieces
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
• 2 cans white beans, drained, liquid reserved
• 1 can black beans, drained, liquid reserved
• 6 cups low sodium chicken broth
• 1 can Rotel tomatoes
• 1 teaspoon cumin
• 1 teaspoon black pepper
• cayenne pepper to taste
• salt to taste
• hot sauce to pass at the table

Hearty White Bean Soup With Ham and Tasso

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Soup

• 3 slices bacon cut into small pieces
• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 3 cups diced Yukon gold or baking potatoes
• 1 quart chicken stock
• 2 teaspoons salt
• pinch cayenne pepper
• 1 cup heavy cream
• liquor drained from 1 pint Gulf oysters
• fresh herbs - thyme, chives, parsley - of choice

Oysters

• 1 quart oil for frying 
• 1 pint Gulf oysters, drained, liquor reserved
• Louisiana style hot sauce
• pre-packaged fish fry of choice

Golden Potato Soup with Fried Gulf Oysters

Click for Video of Cooking Demonstration

• 1 dozen fresh Gulf oysters, shucked, liquor and bottom shells reserved
• 2 cups rock salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 strips bacon, cut unto 1-inch pieces

Broiled Gulf Oysters

Video of Cooking Demonstration Available

Shrimp

• 1/4 cup raw smoked bacon, chopped
• 2 large shallots, minced
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
• 1/4 cup warm water
• 1 tablespoon fresh thyme
• 1/4 cup sliced green onions
• 1 cup roasted shiitake mushrooms
• 1/2 stick butter, room temperature

Grits

• 2 cups water
• 2 cups whole milk
• 1 stick salted butter
• 1½ cups stone ground grits
• salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.