• 4 medium eggplants, split lengthwise
• 2 cups water
• 1 teaspoon salt
• 4 tablespoons vegetable or olive oil
• 2 cups white or yellow onions, chopped
• 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
• 1/4 teaspoon cayenne pepper
• 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
• 1/2 pound Louisiana lump crabmeat, picked over for shells
• salt and black pepper to taste
• 2 tablespoons Parmesan cheese

Seafood Stuffed Eggplant

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• 2 bunches fresh kale
• 3 cups chicken stock
• 1 onion, chopped
• 1 clove garlic, chopped
• 1½ lbs andouille sausage, cut into round slices
• 1 lb bacon
• 2 cups brown rice
• Creole Seasoning
• 1/2 cup plain bread crumbs
• 1/4 cup butter, melted

   

   

Kale Jambalaya

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Remoulade Sauce

• ​1/2 cup mayonnaise
• ​2 scallions, minced
• ​1/4 cup celery, minced
• ​2 tablespoons parsley, minced
• ​2 tablespoons dill pickle relish
• ​2 tablespoons red wine vinegar
• ​4 teaspoons Dijon mustard
• ​4 teaspoons capers, drained and minced
• ​2 teaspoons Worcestershire sauce
• ​4 dashes hot pepper sauce (optional to taste)

​Oysters

• ​1 1/2 cups bread crumbs
• ​3/4 cups all-purpose flour
• ​1 teaspoon freshly ground black pepper (to taste)
• ​1/2 teaspoon cayenne pepper
• ​4 dozen oysters, shucked
• ​4 large eggs, beaten
• ​1/2 cup canola oil
• ​8 crusty French rolls cut in half
• 2 beefsteak tomatoes, thinly sliced
• ​1 cup shredded romaine lettuce
• ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

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• Vegetable oil
• 4 tablespoons chopped green pepper
• 4 tablespoons chopped onion
• 4 tablespoons  chopped celery
• 1/2 teaspoon black pepper
• 1 teaspoon Creole seasoning
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1 dash Tabasco
• 3 oz. Abita Andygator beer
• 1 lb. crawfish tails
• 1 to 1 ½ cups dry bread crumbs
• Flour
• Egg wash 
• Corn flour
• 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

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• 2 slices high-quality sandwich bread, each slice torn into quarters
• ​3 tablespoons unsalted butter
• salt and freshly ground black pepper
• ​2 tablespoons freshly grated Parmesan cheese
• ​6 medium garlic cloves, minced or pressed (about 2 tablespoons +)
• 2 teaspoons unbleached all-purpose flour
• 1/8 teaspoon red pepper flakes (more to taste)
• ​1 teaspoon fresh thyme leaves, minced
• ​1½ lbs green beans, ends trimmed
• 1 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice

Note: Reduce the amount of garlic for more subtle flavoring.

Garlic-Lemon Green Beans with Toasted Bread Crumbs and Parmesan Cheese

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• 2 1/2 lbs catfish fillets
• ​1 cup breadcrumbs
• ​3/4 cup Parmesan cheese, freshly grated 
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 tablespoon unsalted butter, melted
• 1 lemon, cut in wedges
• 1/4 cup fresh parsley, chopped

Catfish Parmesan

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• 1 lb fresh jumbo lump Louisiana crab meat, picked over to remove cartilage and shells
• 4 green onions (scallions), green parts only, minced
• 1 tablespoon fresh parsley, chopped
• 1 1/2 teaspoons Creole or Cajun seasoning
• 2 to 4 tablespoons fine dry bread crumbs
• 1/4 cup mayonnaise
• 1 large egg
• 1/2 cup unbleached all-purpose flour
• 6 tablespoons vegetable oil
• salt and ground white pepper

Note: The amount of bread crumbs you add will depend upon the juiciness of the crabmeat. Start with just 2 tablespoons. If the cakes won't hold together once you have added the egg, add more breadcrumbs, 1 tablespoon at a time. There is no substitute for fresh blue crabmeat, preferably "jumbo lump", which indicates the largest pieces and highest grade.

Cocktail Crab Cakes

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• 8 mirlitons, medium size
• 1 1/2 lbs shrimp, peeled, deveined and diced
• 1/4 lb ham, diced
• 1/2 lb crabmeat
• 1 3/4 cups onion, minced
• 1/3 cup fresh parsley, minced
• 1/3 cup bell peppers, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 2 eggs, beaten
• 2 sticks butter
• 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

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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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Seasoning Mix

• 1 tablespoon plus 2 teaspoons Paul Prudhomme's Meat Magic
• 1/2 teaspoon ground nutmeg
• 2 bay leaves

Meat Loaf

• 4 tablespoons unsalted butter
• 3/4 cup onions, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/4 cup green onions, finely chopped
• 1 tablespoon Paul Prudhomme's Magic Pepper Sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup evaporated milk
• 1/2 cup ketchup
• 1 1/2 lb ground beef
• 1/2 lb ground pork
• 2 eggs, lightly beaten
• 1 cup dry bread crumbs, very fine

Chef Paul's Meat Loaf

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