• 1/2 cup grated parmesan cheese
• 1/2 cup mozzarella cheese, in 1/4" - 1/2" chunks
• 1 package frozen spinach, thawed and squeezed dry
• 14 oz can of artichoke hearts, chopped
• 2 teaspoons minced garlic
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Spinach and Artichoke Dip

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• 1 (8-ounce) package angel hair pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound sliced mushrooms
• 1/2 cup chopped green onions
• 1/3 cup chopped minced garlic
• 1 tablespoon cornstarch
• 1 (12 ounce) Can evaporated skim milk, divided
• 1/3 cup white wine or cooking wine
• 1 cup packed fresh baby spinach leaves
• 1 pound lump or white crabmeat, picked through for shells
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

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• 5 large Roma tomatoes
• 1 pound fresh Louisiana shrimp, (41 to 50 count)
• 4 ounces feta cheese, crumbled
• 2 cups fresh spinach leaves, washed with stems removed
• 4 tablespoons extra virgin olive oil
• Sea salt, to taste
• Minced garlic, to taste
• 2 cups uncooked jasmine rice

Baked Roma Tomato, Shrimp and Feta Spinach Salad

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• 3 garlic cloves
• Juice of 1 lemon
• 1 teaspoon salt
• 2 cups packed fresh basil, stems removed
• 1/2 cup toasted pine nuts, pecans, or pistachios
• 1 tablespoon chopped parsley
• 1/2 cup grated Romano cheese
• 1 1/2 cups olive oil, or as needed
• Salt and black pepper to taste

Basil Pesto

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• Three cups chicken broth
• pinch of saffron, crumbled
• olive oil
• 1½ lbs pork loin, cut into 1/2-inch cubes
• Kosher or sea salt
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, chopped
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper, or to taste
• 1½ cups Arborio rice
• 1 cup shelled edamame or baby lima beans
• 2 cups baby spinach
• 1/2 cup flat leaf parsley, chopped
• 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

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• 4 tablespoons unsalted butter
• 1 1/2 pounds turtle meat, trimmed of all sinew and cut into 1/4-inch cubes
• 8 cloves garlic, minced
• 2 medium-size onions, chopped finely
• 4 stalks celery, chopped fine
• 2 medium-size green bell peppers, chopped finely
• 1 1/2 tablespoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper
• 2 medium-size Creole tomatoes, seeded and chopped finely
• 3/4 cup all-purpose flour
• 3 quarts beef stock
• 1 cup Worcestershire sauce
• 2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce
• 2 tablespoons Italian (flat-leaf) parsley leaves, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 5 large eggs, hard-boiled, chopped fine
• 6 ounces fresh spinach, washed, stemmed and leaves slices fine
• zest of 3 lemons, chopped fine
• 1/3 cup fresh lemon juice
• 1/3 cup good-quality pale sherry

• 1 whole chicken (about 4 pounds) 
• Herb mixture (recipe follows)
• Kosher salt
• Freshly ground black pepper
• 1/3 of a loaf of French bread, torn into  3-inch pieces
• 4 cups spinach leaves
• 1/2 cup paper-thin slices of red onion
• 1/3 cup currants
• 1 cup toasted pecans
• 1/3 cup plum vinegar
• 2/3 cup extra virgin olive oil 

Herb Mixture:

• 6 large bay leaves
• Zest of 1 lemon
• 6 minced garlic cloves
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper

Rotisserie Chicken with French Bread Salad

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• 3 tablespoons fresh blueberries
• 3 tablespoons blueberry vinegar
• 2 tablespoons honey
• 1 teaspoon sea salt
• 1/2 cup extra virgin olive oil

Salad

• 4 cups baby spinach leaves
• 1 red onion, thinly sliced in rings
• 2 cups romaine lettuce leaves (use the small inner leaves)
• 1 large avocado, sliced
• 1 cup almonds, sliced (pumpkin seeds are alternative)
• 1 cup fresh blueberries

Note: Shown with pumpkin seed but almonds used in our recipe - either is great.

Spinach Avocado Salad with Blueberry Vinaigrette 

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Chicken

• 4 boneless, skinless chicken breasts
• 1 cup tightly packed fresh spinach leaves, as needed
• 1 cup Louisiana crawfish tails, chopped
• 1 tablespoon blackening seasoning
• 1/4 teaspoon chopped fresh thyme
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Bayou Sauce (recipe follows)
• parsely for garnish

Bayou Sauce

• olive oil as needed
• 1 tablespoon chopped sun-dried tomato
• 1 teaspoon minced shallots
• 1 teaspoon minced capers
• 1/2 cup heavy cream
• 1/4 cup white wine
• juice of half a lemon
• 2 tablespoons unsalted butter
• 1 teaspoon chopped parsley
• salt and freshly ground black pepper to taste

Crawfish-Stuffed Bayou Chicken

Click for Video of Cooking Demonstration