• 1 lb dried black beans
• ​4 cups chicken broth
• ​1 cup chorizo sausage, chopped
• ​2/3 cup yellow onion, diced
• ​2 tablespoons garlic, minced
• ​1 jalapeno, stemmed, seeded and minced
• ​1 teaspoon ground cumin
• ​1 teaspoon chili powder
• ​1 egg, lightly beaten
• ​2 tablespoons cilantro, chopped
• ​1 1/2 tablespoons fresh lime juice
• ​1 teaspoon salt
• ​1/2 cup cornmeal
• ​1/2 cup sour cream

Black Bean Cakes and Chorizo

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• 1/2 stick butter
• ​1 medium onion, chopped
• ​1/2 green bell pepper, chopped
• ​2 stalks celery, chopped
• ​3 cups corn kernels (fresh or frozen)
• ​2 cloves garlic, minced
• ​salt, pepper, and Cajun or Creole seasoning to taste
• 1 (10-ounce) can chopped tomatoes with green chiles (such as Ro-tel)
• 1/2 cup chicken broth
• 1½ cups heavy cream or half and half
• 3 cups Louisiana crawfish tails (about 1 pound, peeled)
• 2 tablespoons chopped parsley
• 1/4 cup thinly sliced green onions

​As Shown: served over fried eggplant; click for a recipe.

Crawfish Macque Choux 

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• 2 strips of bacon
• ​1 large leek, washed, finely chopped
• ​1/2 teaspoon fresh thyme, chopped
• ​1 medium rib celery, finely chopped
• ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
• 3½ cups chicken broth
• 1/4 lb medium shrimp, shelled, deveined, halfed
• 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
• 1/2 lb bay scallops
• Salt & freshly ground black pepper
• fresh parsley for garnish

Potato Leek Seafood Chowder

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• 1 14 ounce can of artichoke hearts
• ​1/2 red bell pepper, roasted and thinly sliced
• ​1/4 inch think slice of Prosciutto, cut into thin slivers
• ​1/2 cup chicken broth
• ​1 large garlic clove
• ​1 tablespoon fresh lemon juice
• ​1 teaspoon freshly ground pepper
• ​2 teaspoons Worcestershire sauce
• ​1/4 teaspoon hot sauce (crystal, Louisiana are always good choices)
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne
• 2 tablespoons unsalted butter, cold and cut into bits
• 1/2 lb small shrimp
• 3 scallions (green onions)
• crusty bread and lemon wedges for garnish

Shrimp And Artichokes in Herbed Butter Sauce

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• 1/2 cup cooked chicken livers (about 1/4 lb raw), chopped
• ​3 tablespoons plus 1 teaspoon olive oil
• ​1/2 cup yellow onion, finely chopped
• ​1 tablespoon garlic, minced
• ​1/2 cup spicy Italian sausage (6 ounces raw)
• ​1/4 cup Tasso, chopped
• ​2 cups rice
• ​2¾ cups chicken broth
• ​1/2 cup green onions, chopped
• ​2 to 3 dashes Tabasco
• ​salt and freshly ground black pepper to taste

Dirty Rice Wtih Chicken Livers, Italian Sausage And Tasso

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• 1/4 cup plus teaspoon extra virgin olive oil
• ​1/2 cup yellow onion, chopped
• 1 teaspoon garlic, chopped
• 1/2 cup flour
• 3 cups chicken broth
• 1 chicken boullon cube
• 4 cups tomato sauce, two 14 1/2 ounce cans or homemade preferred
• 2 cups tomato juice
• 3 large peeled fresh tomatoes or 14 1/2 ounce can whole peeled tomatoes
• 3/4 cup fresh basil, thinly slices and loosely packed
• 1 cup heavy cream
• 1/2 teaspoon salt
• dash of white pepper
• 8 ounces of fresh lump crabmeat,  picked clean of shells

Creamy Tomato Bisque With Lump Crabmeat

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• 12 cups collard greens(2 or 3 small bunches) washed, stemmed, roughly chopped
• 2 tablespoons olive oil
• 1 cup yellow onion, diced (1/4-inch)
• 1 tablespoon garlic, minced
• 1 smoked ham hock
• 3 tablespoons cider vinegar
• 9 cups chicken broth
• 2 teaspoons Tabasco or to taste
• salt and freshly ground black pepper to taste

Collard Greens and Ham Hocks

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• 1 whole chicken cut into 8 pieces or 6 chicken breasts, skin removed
• 1 large jar of artichoke hearts in oil, undrained
• 1 cup uncooked Louisiana brown rice (optional)
• 1 tablespoon soy sauce
• 1 tablespoons hot chili oil
• 1 bunch green onions, chopped
• 2 (14½-ounce) cans of chicken broth

Chicken and Artichoke Casserole

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• 12 whole black peppercorns
• 6 whole allspice
• 1 teaspoon dried savory or 3 large fresh sprigs
• 2 whole cloves
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 1/2 cups green tomatoes, coarsely chopped
• 5 cups baby lima beans, frozen - about 1 1/2 lbs
• 1 lb hickory-smoked ham or Black Forest ham (1/2 inch thick slice) trim fat and cut into 1/2 inch cubes
• 2 tablespoons Dijon mustard
• 2 tablespoons light brown sugar, packed
• 2 cups chicken broth, low salt preferred
• 1 teaspoon hot pepper sauce
• 2 tablespoons fresh flat leaf Italian parsley, chopped

Note: Just about all over the South lima beans are often referred to as butter beans. Probably due to their buttery-rich texture especially baby limas.

Butter Beans With Ham

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• 2 tablespoons olive oil
• 1¼ cups onion, chopped
• 4 garlic cloves, chopped
• 1½ teaspoons thyme, dried (1 tablespoon fresh)
• 3 (15 oz) cans black beans, drained, 1cup liquid reserved
• 3½ - 4 cups chicken broth (low salt preferred)
• 1 (28 oz) can diced tomatoes in juice
• 2 teaspoons ground cumin
• 1½ teaspoons hot pepper sauce

Cumin-spiced Black Bean Soup

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