• 4 tablespoons bacon drippings
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup diced celery (inner leaves included)
• 2 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon
• kosher salt or more to taste
• 2 cups canned organic whole plum tomatoes, undrained, chopped
• 2 cups chicken stock
• 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
• 1¼ teaspoons freshly ground
• black pepper
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
• 2 cups long-grain rice
• ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
• 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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• 3½- to 4-pound fryer, cut up
• 1/3 cup Tony Chachere’s Creole Seasoning
• 1 cup vegetable oil
• 1 cup chicken stock
• 1 small can hot paprika
• 1 tablespoon chili powder

Opelousas Chicken

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• 2 tablespoons extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and diced
• 2 jalapeño chiles, seeded and minced
• 1 medium tomato, coarsely chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 teaspoons oregano
• 3 cups chicken stock
• 2 (15--ounce) cans white· beans, drained
• and rinsed
• 1 teaspoon salt
• 4 to 6 tablespoons sour cream
• 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

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• 2 tablespoons olive oil
• 2 cups chopped onion
• ¼ cup chopped garlic
• 8 cups chicken stock, or more as needed
• 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
• salt
• 3 bay leaves
• 2 tablespoons dried oregano, plus more for garnish
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon ground cumin, lightly toasted
• 2 15-ounce cans hominy, white or golden
• 5 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, chopped cabbage or lettuce, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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• 4 tablespoons butter, in all
• 3½ pounds leg quarters
• 2 stalks celery, thinly sliced
• 1 large carrot, sliced
• 1½ cups finely diced onion
• 8 cups chicken stock
• 2 teaspoons chicken base
• hot cooked egg noodles, soft boiled eggs, parsley, for serving

Chicken Noodle Soup

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• 2 tablespoons oil
• 4 tablespoons flour
• ¾ cup finely chopped celery
• ½ cup finely chopped onions
• ¼ cup finely chopped bell pepper
• 4 ounces tomato sauce
• 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
• 5 cups chicken stock
• 1 pound cleaned Louisiana shrimp*
• 1 teaspoon salt
• ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

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Chicken and Smoked Sausage Gumbo

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• 1½ pounds octopus
• 1 quart water
• 1 cup Anson Mills Piccolo farro
• 2 tablespoons unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves fresh garlic, minced
• 1¼ tablespoon red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup peeled and diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine that you would want to drink
• 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
• 1 quart chicken stock
• 3 tablespoon salt
• 1/4 teaspoon freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil
• 1/4 cup parsley
• 1 lemon
• 1/2 thinly sliced baguette
• 1 tablespoon olive oil

Seafood Stew With Farro

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• 1 tablespoon pure olive oil
• 2 tablespoons unbleached all-purpose flour
• 1 sweet onion, chopped
• 1 stalk celery, diced
• 1 small green bell pepper, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
• 1 lb large shrimp (21/25 count), shelled and deveined
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Coarse kosher salt and freshly ground black pepper
• Cooked long grain white or jasmine brown rice, for accompaniment
• 2 green onions, trimmed and chopped

Smoky Seafood Étoufée

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• 4 strips of smoked bacon, chopped
• 2 cups diced onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 2 tablespoons minced garlic
• 2 cups sliced smoked pork sausage, cut into bite-sized pieces
• 1 cup sliced andouille sausage, cut into bite-sized pieces
• 1 cup diced tasso
• 1 cup diced ham
• 1/2 cup beer
• 1 cup chopped flat-leaf parsley
• 1 cup diced green onion tops
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
• 4 cups uncooked Louisiana long grain white rice, such as Supreme
• 4 cups chicken stock

Cajun Pork Jambalaya

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image courtesy of George Graham