• 3 tablespoons olive oil
• 1 pound andouille sausage (cut into ¼ inch pieces) – other smoked sausage or bacon can be substituted
• 1 sweet onion, diced
• 4 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon creole seasoning separated
• 1 teaspoon dry oregano
• 10 whole peeled canned roma tomatoes (approx. 28 oz can)
• 3 teaspoons worchestershire sauce
• 4 (15 oz can) white kidney/cannellini beans – other white beans can be substituted
• 3 cups low sodium chicken broth
• 4 lbsfresh head-on shrimp (16-20 count)
• 2 teaspoons fresh thyme
• 1 bunch green onions (chopped)
• 3 cups breadcrumbs (panko if possible)
• 1½ cups grated parmesan
• 3 tablespoons olive oil
• Salt/pepper

Louisiana Shrimp and Andouille Cassoulet 

 Click image to enlarge

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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• 3 cups fresh broccoli florets or 2 10-ounce packages frozen broccoli florets, cooked, drained, and cooled
• 3 boneless, skinless chicken breasts, cooked and diced
• 3 cups Cauliflower Purée (recipe follows), heated
• Creole seasoning to taste
• 1½ cups shredded Cheddar or Parmesan cheese
• 1/2 cup seasoned breadcrumbs

Cauliflower Purée

• 1 large head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter or low-fat butter substitute
• 1/2 to 3/4 cup milk, cream, half-and-half, or fat free half-and-half, heated
• salt and freshly ground pepper to taste

Chicken Divan with Cauliflower Purée

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Oysters

• 1 bag ZAPP'S Crawtator Chips 
• 2 cups instant potato flakes
• 1/8 cup Creole seasoning
• 1 cup Panko bread crumbs
• 25 Gulf oysters (shucked and picked free of shells)
• Oil for frying
• salt and pepper to taste 

Red Bean Gravy

• 1 stick butter
• 4 pieces sliced bacon, cut into small strips
• 1 onion, diced
• 2 garlic cloves, minced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 2 cups half and half
• 2 cups chicken stock
• 2 cups cooked red beans
• 1/4 tablespoon fresh thyme, chopped
• 1/4 tablespoon fresh oregano, chopped
• 1 tablespoon Louisiana-style hot sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• salt and pepper to taste

 Crawtator Crusted Gulf Oysters with Red Bean Gravy

Click for Video of Cooking Demonstration