• 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning (or your favorite)
• 1/4 cup extra virgin olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red onion
• 1/3 cup thinly sliced green onion, white and green parts
• 2 tablespoons Roasted Garlic Puree
• 1/3 cup diced celery
• 1/2 cup seeded, diced green bell pepper
• 1/2 cup seeded, diced red bell pepper
• 1/2 cup seeded, yellow bell pepper
• 1/3 cup seeded, diced poblano chile
• 1/4 cup seeded, diced cubanella pepper
• 1/4 cup seeded, diced banana pepper
• 1 tablespoon seeded, minced Fresno chile
• 1 1/2 teaspoons seeded, minced habanero chile
• 1 teaspoon seeded, minced jalapeno
• 1/2 teaspoon minced serrano chile
• 1/2 teaspoon seeded, minced fingerhot chile
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon dark brown sugar
• 1/3 teaspoon Hungarian paprika
• 1/4 teaspoon Spanish paprika
• 1/4 teaspoon chile powder
• 1/4 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup peeled and diced ripe banana
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 3/4 cup unsweetened coconut milk
• 3/4 cup pineapple juice
• 1/2 mango juice
• 1/2 cup papaya juice
• 1/3 cup freshly squeezed orange juice
• 1 tablespoon Key lime or regular lime juice
• 1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
• 3 tablespoons unsalted butter, chilled and cut into pieces
• 2 pounds dried rigatoni pasta, cooked according to package directions, for serving

Chicken Voodoo Rigatoni

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• 6 tablespoons butter
• 1 cup red bell pepper, finely chopped
• 3/4 cup onion, finely chopped
• 2 stalks celery, finely chopped
• 8 cloves garlic, minced
• 3 cups Italian bread crumbs
• 1 1/2 cups crawfish tails,peeled and cleaned
• salt and freshly ground black pepper to taste
• crushed red pepper to taste
• 4 red bell peppers, top cut off and seeded (any color pepper works)

Crawfish-Stuffed Bell Peppers

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• 3 tablespoons olive oil
• 1 to 2 lbs sirloin steak, cut into 1 inch cubes
• 1 tablespoon unbleached all purpose flour
• 2 celery stalks, thinly sliced
• 1 large onion, thickly sliced
• 2 cups beef broth
• pinch of red pepper flakes or dash of hot sauce
• dash of Worcestershire sauce
• splash of red wine
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped

Note: Mixing pepper colors is for appearance more than taste

Pepper Steak

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• 1 cup whole milk
• 2 tablespoons unsalted butter, melted
• 2 large egg yolks
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 12 ounce package frozen creamed corn
• 2 tablespoons red bell pepper, finely chopped
• 2 tablespoons onion, finely chopped
• 1 teaspoon sage, chopped
• 2 large egg whites
• salt and pepper to taste

Corn and Red Pepper Pudding

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• 1½ lbs okra
• 1 tablespoon butter
• 1 onion, minced
• 1 garlic clove, minced
• 1 green pepper, finely chopped
• 3 tomatoes, peeled, seeded, chopped(reserve juice)
• 1 teaspoon parsley, chopped
• 1/2 teaspoon Tabasco
• 3/4 teaspoon salt
• freshly ground pepper to taste

Creole Style Okra

• 8 green bell peppers, medium sized
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 cup chopped onion
• 1 tablespoon minced parsley
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/8 teaspoon cayenne
• 1 pound canned peeled whole tomatoes
• 1 3/4 cups boiled rice
• 2 tablespoons Worcestershire sauce
• 1/3 cup grated sharp Cheddar cheese
• 1/3 cup grated Parmesan cheese

Bell Peppers Stuffed with Ground Beef, Parmesan, and Cheddar Cheese

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• 1 lb medium shrimp (about 36), shelled, deveined, shells reserved
• 2 teaspoons Tabasco pepper sauce
• 1 tablespoon ketchup
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• pinch white pepper
• 4 tablespoons olive oil
• 1 green pepper, cut into 1/2 inch cubes
• 1 red pepper, cut into 1/2 inch cubes
• 4 garlic cloves, minced
• 1 onion, diced (need 1/2 cup)
• 1 tablespoon white wine

Hot Kick Shrimp

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Seasoning Mix

• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper or to taste
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves

Dressing

• 20 small Louisiana oysters in their liquor (about ½ pound)
• 1 cup cold water
• 8 tablespoons (1 stick) margarine
• 1½ cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 teaspoon minced garlic
• 3 bay leaves
• 1 to 2 cups fine, dry Italian bread crumbs
• 2 tablespoons unsalted butter, softened
• 1/4 cup chopped green onions

Creole Oyster Dressing 

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