• 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

• 1 gallon vegetable oil
• 6 Idaho potatoes, scrubbed
• Salt to taste

• 6 medium-size carrots, peeled and cut into 1/4-inch slices
• 4 parsnips, peeled and cut into 1/4-inch slices
• 2 large turnips (about 8 ounces), peeled and cut into 1-inch dice
• 4 large white potatoes (about 1 1/2 pounds), peeled and cut into 1-inch dice
• 6 fresh thyme or rosemary sprigs
• 4 tablespoons olive oil
• 2 tablespoon butter, melted
• 1 teaspoon salt 
• 3/4 teaspoon coarse-ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh flat-leaf parsley leaves

Note: You can be pretty flexible with your vegetables.
Squash, broccoli, asparagus, tomatoes all come to mind but then it wouldn't be just root veggies.

Roasted Root Vegetables

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• 2 tablespoons extra-virgin olive oil
• 3/4 cup diced green bell pepper
• 3/4 cup diced onion
• 1 tablespoon garlic, finely dice
• 1/2 ounces green onion, bias cut
• 2 tablespoons Creole seasoning
• 1 lb 2 ounces russet (Brabant) potatoes, diced, blanched, and fried
• 6 ounces Louisiana crawfish tails, fresh
• 2 each green onion, green part only, bias cut
• 4 eggs, poached
• 6 ounces Hollandaise Sauce (recipe here )
• diced red bell pepper for garnish

Louisiana Crawfish Hash with Poached Eggs

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• 1 quart shucked oysters
• 3 cups oyster liquor
• 1 pound russet potatoes, peeled, diced into 1/2-inch chunks
• 1 medium onion, minced
• 1 cup finely sliced leeks, white part only, rinsed carefully
• 1 cup finely chopped celery hearts, leafy parts included
• 1 tablespoon garlic, minced or pressed
• 2 tablespoons butter
• 2-3 small bay leaves
• 1 1/2 cup total of milk or half-and-half
• 1/3 cup plain flour
• Salt and pepper to taste
• Your favorite Louisiana-style hot sauce to taste

 Oyster Chowder

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• 1 acorn squash, halved lengthwise
• 1 butternut squash, halved lengthwise
• 2 sweet potatoes, pierced with a fork
• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 garlic cloves, diced
• 6 cups chicken stock
• Kosher salt
• Black pepper, freshly ground
• Cooked, crumbled bacon, as garnish
• Blanched, diced Yukon gold potatoes, as garnish
• Blanched, diced sweet potatoes, as garnish

Butternut and Acorn Squash Chowder

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• 5 lbs beef shortribs
• 3 stalks celery, chopped
• 2 medium onions, chopped
• 2 carrots, chopped
• 3 cloves garlic
• 2 sprigs thyme
• 1 sprig rosemary
• 2 tablespoons tomato paste
• 1¼ cup flour
• 2 cups canned tomatoes, chopped
• 1 cup red wine
• 2 tablespoons canola oil 
• 4 cups chicken stock
• 3 tablespoons cane vinegar
• 2 tablespoons cane syrup
• 1 cup sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon louisiana hot sauce
• 1 large Yukon Gold potato
• 1 tablespoon chopped fresh thyme
• salt and pepper

Cane Braised Beef Shortribs

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Note: This image is a generic braised shortrib, yours will vary as the bone is left here and served on mashed potato.

• 3 tablespoons drained bottled horseradish
• 3 tablespoons Creole mustard
• 6 tablespoons distilled vinegar
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1 teaspoon cayenne
• 1 teaspoon chili sauce (optional)
• 2/3 cup vegetable oil, plus additional for frying
• 4 green onion, chopped fine
• 2 celery ribs, chopped fine
• 1 lb. Crawfish tails, if frozen, thawed and drained
• all-purpose flour seasoned with salt and pepper for dredging
• 3 baked potatoes, sliced cooked and lightly fried in vegetable oil and seasoned w/salt and pepper
• parsley, chopped, optional
• lemon wedges, optional

Fried Crawfish Remoulade

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Note: Photo here shows crawfish with cucumber but easily replaced with potato slices in our recipe. Then covered with the sauce.

• 3 pounds red or Yukon gold potatoes
• 8 hard boiled eggs, chopped
• 2 ribs celery, chopped fine
• 2 large onions, chopped fine
• 1 bunch green onions, chopped fine
• McIlhenny's Spicy Mayonaise, to taste
• Tony Chachere's seasoning, to taste

Spicy Creole Potato Salad

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Soup

• 3 slices bacon cut into small pieces
• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 3 cups diced Yukon gold or baking potatoes
• 1 quart chicken stock
• 2 teaspoons salt
• pinch cayenne pepper
• 1 cup heavy cream
• liquor drained from 1 pint Gulf oysters
• fresh herbs - thyme, chives, parsley - of choice

Oysters

• 1 quart oil for frying 
• 1 pint Gulf oysters, drained, liquor reserved
• Louisiana style hot sauce
• pre-packaged fish fry of choice

Golden Potato Soup with Fried Gulf Oysters

Click for Video of Cooking Demonstration