• 2 tablespoons salt butter
• 4 cups onion, chopped
• 2/3 cup green pepper, chopped
• 1/3 cup scallions, thinly sliced
• 1 tablespoon garlic, minced
• 2 tablespoons parsley, minced
• 1 lb lean pork, cut into 3/4 inch cubes
• 1 cup baked ham, finely chopped
• 6 Creole smoked sausage, sliced  1/2 inch thick
• 1½ cup long grain rice
• 3 cups rich beef stock
• 2½ teaspoons salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/2 teaspoon chili powder
• 2 whole bay leaves, crushed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cloves.

Jambalaya

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• 2 lbs dried butter beans, soaked overnight in water twice the depth of beans
• 2 cups onion, chopped
• 2 teaspoons celery leaves, minced
• 2 tablespoons parsley, minced
• 1 tablespoon garlic, minced
• 1 lb slab bacon, cut into 3/4 inch cubes
• 1 lb ham cut into 1 inch cubes
• 5  teaspoons salt
• 1 teaspoon black pepper, fresh ground always best
• 1/8 teaspoon cayenne
• 3 whole bay leaves, broken into  3 pieces each
• 3/4 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon mace
• boiled rice

Butter Beans and Rice with Bacon

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• 5 lb ready-to-eat ham
• 10 whole cloves
• 1 (10-ounce jar) Southern Candymaker's Praline Sauce
• 2/3 cup butter

Note: To order Praline Sauce on line click here

Southern Candymakers Praline Sauce

• 3 lb. snap beans
• 2 lb. new potatoes
• 3 tbsp. olive oil or cooking oil
• 1 large onion, chopped
• ½ lb. ham pieces for seasoning
• Salt and pepper to taste
• 2 tsp. sugar

• Italian or French bread
• 1/4 pound Genoa salami, thinly sliced
• 1/2 pound ham, thinly sliced
• 1/4 pound mortadella, thinly sliced
• 1/3 pound provolone cheese, thinly sliced
• Prepared olive salad

Muffuletta Italian Sandwich

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• 2 eggs
• 1 cup milk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 4 U.S. Farm-Raised Catfish fillets
• Vegetable oil for deep frying
• 3 tablespoons butter, melted
• 12 shrimp, shelled and deveined
• 1/2 teaspoon chopped garlic
• 12 3 x 1/4 inch strips of ham
• 1 tablespoon dry vermouth
• 1/2 cup heavy cream
• 1 tablespoon chopped green onions
• 1 teaspoon lemon juice
• salt (to taste)
• dash of cayenne pepper
• parsley sprigs and lemon wedges

Catfish and Shrimp La Fitte

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• 6 tablespoons butter
• ½ cup chopped yellow onion
• ½ cup chopped celery
• 1 large bell pepper, cut into strips
• 1 teaspoon minced garlic
• ½ pound medium-size shrimp, peeled and deveined
• ½ pound boiled ham, coarsely chopped
• ½ pound smoked sausage, sliced
• 1 (1 lb.) can whole tomatoes, mashed with their liquid
• 2 bay leaves
• 1 cup chicken broth
• 1 cup Mahatma or WaterMaid rice
• Salt and cayenne pepper to taste
• ¼ cup chopped green onion (green part only)

Traditional "Mahatma Rice" Jambalaya

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• 4 slices bacon, cut into 1/2" pieces
• 1 cup yellow onions, diced small
• 1/2 cup celery, diced small
• 1/2 cup green pepper, diced small
• 1 tablespoon garlic, minced
• 1/2 pound ham, cut into 1/2-inch pieces
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
• 2 cans white beans, drained, liquid reserved
• 1 can black beans, drained, liquid reserved
• 6 cups low sodium chicken broth
• 1 can Rotel tomatoes
• 1 teaspoon cumin
• 1 teaspoon black pepper
• cayenne pepper to taste
• salt to taste
• hot sauce to pass at the table

Hearty White Bean Soup With Ham and Tasso

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• 2 tablespoons olive oil mixed with 2 tablespoons melted butter
• 1/2 stick (4 tablespoons) butter plus 12 thin pats butter
• 4 slices country ham, soaked overnight, coarsely chopped
• 2 onions, finely chopped
• 2 cloves garlic, sliced
• 2 bunches mustard greens, cut in a fine julienne
• salt and freshly ground black pepper to taste
• 2 cups cornbread crumbs
• 12 Gulf oysters, shucked, on the half shell

Baked Gulf  Oysters with Country Ham, Braised Greens and Cornbread Crumbs

Click for Video of Cooking Demonstration