• 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 pound lean ground beef
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 16-ounce can tomato paste
• ½ teaspoon oregano
• 3 teaspoons salt in all
• ¼ teaspoon black pepper
• ¼ teaspoon cinnamon
• 2 tablespoon chili powder 
• 2 cloves garlic, minced
• 2 tablespoon grated Parmesan cheese
• 6½ cups water in all
• 2 teaspoons salt
• 4 eggs
• ½ cup milk
• 4 cups plain or seasoned breadcrumbs
• oil for frying
• 5 cups of cooked sticky rice

Arancini (Italian Rice Balls)

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• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons olive oil
• salt, pepper, and cayenne pepper to taste
• 1 egg
• ½ cup milk
• Italian seasoned panko breadcrumbs, as needed
• cooking oil for frying
• 3 2x2-inch waffle squares (your favorite waffles)
• Steen’s Cane Syrup, for serving

Chicken and Waffles

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

Macaroni and Cheese

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• 1 pound of peeled crawfish tails 
• 1 pound of shrimp, peeled and deveined 
• ½ cup of oil 
• 1 large bell pepper
  
• 1 small onion
• 1 rib of celery celery 
• 1 teaspoon of cayenne pepper 
• Salt and black pepper, to taste 
• 2 eggs 
• 1 cup of bread crumbs , or 3 or 4 slices of bread, cubed 
• 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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• 3 tablepoons balsamic vinegar
• 2 tablespoons honey
• 1½ tablespoons dark brown sugar
• 1 tablespoon chopped rosemary
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 2 cloves garlic, chopped
• 8 chicken drumsticks, about 1½ pounds

Balsamic, Honey and Rosemary Drumsticks

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• ¼ cup diced yellow onion 
• ¼ cup diced bell pepper (red and/ or green) 
• Olive oil or butter for sautéing and coating the baking dish 
• 4 cups cooked white rice 
• ¾ cup mayonnaise 
• ½ cup tomato sauce 
• 12 ounces peeled and deveined medium shrimp 
• 1 pound crabmeat, picked over to remove shells 
• 2 tablespoons seafood boil spice 
• 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

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• 1/4 cup flour
• 1/4 cup cooking oil
• 1 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 pounds Louisiana crab meat
• 6 slices of sandwich bread, crusts removed
• 1/4 cup sliced green onion tops
• 1 tablespoon minced parsley
• salt, pepper, and cayenne to taste
• bread crumbs, for topping

Baked Stuffed Crab

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• 2 eggplants
•  salt
• ½ cup hot pepper vinegar
• 1 egg
• 2 tablespoons buttermilk
• ¼ teaspoon finely ground black pepper
• ½ teaspoon salt
• ½ cup Seasoned Flour (click here)
• ¾ cup panko breadcrumbs
•  vegetable oil for frying
•  salt and pepper to taste

Crisp Fried Eggplant

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• ½ cup of chopped onions
• ½ cup of chopped celery
• ¼ cup of butter 
• 2 eggplants, diced or sliced
• 1 cup of bread crumbs plus more for topping
• 1 pound of boiled shrimp, peeled and chopped
• ½ pound of crab meat
• 2 eggs, beaten 
• ¼ cup of chopped green onion tops
• ¼ cup of chopped parsley
• salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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