• 2 cups self rising corn meal
• 1/2 cup self rising flour
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup onion, grated
• 1/4 cup green pepper (or jalapeno), finely chopped
• 1 cup buttermilk
• 1 large egg
• optional 1/2 cup of fresh in season corn kernals to hush puppie batter
• vegetable oil for frying

Hush Puppies

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• oil for frying
• 2 dozen large Louisiana shrimp, peeled
• salt and freshly ground pepper
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 cup buttermilk wekk shaken with 2 teaspoons Creole mustard

Southern Fried Shrimp

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• 3/4 cup all-purpose white flour
• 3/4 cup yellow corn flour
• 3/4 cup yellow corn meal
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 cup granulated white sugar
• 2 tablespoons fresh jalapeño peppers, finely chopped
• 5 teaspoons salt, in all 
• 1½ cups green onions, thinly sliced, in all
• 2 eggs
• 6 tablespoons unsalted butter, melted
• 2 cups buttermilk
• 4 tablespoons unsalted butter
• 3 cups peeled, diced Louisiana shrimp (about 3 lbs whole shrimp)
• 1 teaspoon minced fresh garlic 
• 1/4 teaspoon ground cayenne pepper 

 Shrimp Cornbread

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• 1 cup flat leaf parsley, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 4 green onions, white and green parts, lightly grilled
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon cane vinegar
• 1 teaspoon black pepper
• 1 tablespoon dried tarragon or 2 tablespoons fresh
• pinch of salt

Green Goddess Dressing

• 2 cups cornmeal
• 2 cups all purpose flour
• 1 tablespoon sugar
• 1 teaspoon Kosher salt
• 3 stalks green onions sliced
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup buttermilk
• 1 1/2 cups whole milk
• 1 pinch salt
• 1 pinch black pepper

Cornmeal Pancakes

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• 2 cups cornmeal
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1½ cups sharp cheddar, shredded
• 1/2 cup pickled jalapeño peppers, diced, or to taste
• 1 small can diced chilis
• 1¾ cups buttermilk
• 1 egg
• 1 tablespoon bacon grease, lard, or shortening

Susan's Jalapeño Cheddar Cornbread

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Shortcake

• 1 cup sugar
• 1½ sticks plus 1 tablespoon unsalted butter
• 1 cup plus 2 tablespoons all-purpose flour
• 4 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

Stewed apples

• 4 large apples, peeled, cored and cut in slices
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 /4 cup water

Chantilly cream

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup confectionaires sugar

Note: In their book, Dam Good Sweet, David and Racquel recommend serving the shortbread with macerated strawberries. Here I recommend Stewed Apples, which are seasonal for autumn and appropriate for Thanksgiving. The photo on the right is close to what yours will look like.

Brown Butter Shortcake with Stewed Apples and Chantilly Cream

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• 1 cup buttermilk
• 1/4 cup hot sauce
• 3 tablespoons Emerils’ Original Essence or Creole Seasoning, in all
• 2 large yellow onions, cut into 1/16-inch thick rings
• Vegetable oil, for frying
• 2 cups all-purpose flour

Emeril's Buttermilk Onion Rings

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Syrup

• 1¼ cups local honey
• 1/2 cup Steen's cane syrup
• 1/2 cup sherry vinegar
• 1/2 cup bourbon
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon toasted cumin seeds
• 1 tablespoon finely chopped shallots
• 2 sticks cold unsalted butter, cut into small pieces

Flap Jacks

• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons freshly ground black pepper
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons kosher salt
• 1/4 cup sour cream
• 2 eggs
• 1 cup buttermilk

Pecans

• 1 cup Louisiana pecans
• 1/2 stick butter, melted
• salt and freshly ground pepper, to taste

Shrimp

• 36 jumbo (10 count) Gulf shrimp, peeled and deveined, heads and tails left on
• 1/2 cup olive oil
• salt and freshly ground pepper to taste

Garnishes

• sprigs of fresh mint
• 2 cups arugula
• 1 pint Louisiana strawberries, washed, trimmed and sliced

Louisiana Shrimp with Black Pepper Flapjacks

Click for Video of Cooking Demonstration