• 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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• 12 savory (unsweetened) crêpes
• 8 ounces fresh, unseasoned goat cheese
• 3/4 ounce (about 1½ tablespoons) minced shallots
• Pinch plus 1 tablespoon salt, in all
• Pinch of freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, diced
• 1/4 cup green bell pepper,diced
• 1 tablespoon garlic, finely minced
• 1/4 cup julienned tomato
• 1½ tablespoons Chardonnay
• 1½ tablespoons flour
• 1½ tablespoons Creole seasoning
• 1 cup fresh, peeled Louisiana crawfish tails
• 1/2 stick (4 tablespoons) unsalted butter
• 3 cups heavy cream

Louisiana Crawfish Crepes with Goat Cheese Filling

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• 1/2 cup balsamic vinegar
• 2 tablespoons sugar
• 2 cups fresh ripe tomatoes, cored and seeded, diced
• 2 tablespoons diced red bell pepper
• 1/3 cup extra virgin olive oil, in all
• juice and zest of 1 lemon
• 1/2 teaspoon red wine vinegar
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon minced anchovy (optional)
• 1/4 cup chopped fresh basil 
• 15 1/2-inch slices Italian loaf bread
• 15 thin slices of cappacolla
• Balsamic reduction, for serving (recipe follows)

Note: Shown without the coppacolla

Tomato Basil Bruschetta

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• 4 tablespoons olive oil
• 1 carrot, diced (about 1 cup)
• 1 yellow onion, diced (about 1 cup)
• 1 bell pepper, diced (about 1 cup)
• 2 stalks celery, diced 
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 2 cans tomato sauce 
• 2 15-ounce cans crushed tomato
• 1/3 cup vinegar
• 1 cup shrimp stock or water
• salt, to taste
• pepper, to taste 
• thyme, to taste
• parsley

Grits

• 4 ears corn, roasted 
• 6 cups water
• 2 cups heavy cream
• 2 tablespoons salt
• 1/4 cup butter
• 2 cups grits
• 1/2 cup Parmesan

Shrimp

• 36 Louisiana shrimp (16–20 count)
• 4 tablespoons butter
• Parmesan cheese, for garnish
• green onions, for garnish

Creole Shrimp & Grits 

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• 3 cups tomato juice
• 2 large tomatoes, peeled, seeded and chopped
• 1 medium bell pepper, chopped
• 1 cucumber, peeled, seeded and chopped
• 1 medium red onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, minced
• 1/2 cup Tony Chachere's Roasted Garlic and
• Herb Marinade
• 1 tablespoon Tony Chachere's Creole
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup chopped flat leaf parsley

• 3 tablespoons olive oil
• 1 pound andouille sausage (cut into ¼ inch pieces) – other smoked sausage or bacon can be substituted
• 1 sweet onion, diced
• 4 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon creole seasoning separated
• 1 teaspoon dry oregano
• 10 whole peeled canned roma tomatoes (approx. 28 oz can)
• 3 teaspoons worchestershire sauce
• 4 (15 oz can) white kidney/cannellini beans – other white beans can be substituted
• 3 cups low sodium chicken broth
• 4 lbsfresh head-on shrimp (16-20 count)
• 2 teaspoons fresh thyme
• 1 bunch green onions (chopped)
• 3 cups breadcrumbs (panko if possible)
• 1½ cups grated parmesan
• 3 tablespoons olive oil
• Salt/pepper

Louisiana Shrimp and Andouille Cassoulet 

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Yellow Gazpacho:

• 2 yellow tomatoes
• 1 pinch cumin
• 1 teaspoon fresh cilantro, chopped
• 1 cup tomato juice
• 2 tablespoons champagne vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon sugar

Red Gazpacho:

• 2 ripe red tomatoes
• 1 cup tomato juice
• 1/2 teaspoon ground coriander
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sugar

Avocado Ice Cream:

• 2 ripe avocados
• 2 cups heavy cream
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar
• 1/2 cup sour cream

• 2 lb. veal cutlets, trimmed
• 1 tsp salt
• 1 tsp white sugar
• 1 tsp black pepper, coarse ground
• (Blend above 3 together)
• 1/4 cup vegetable oil

Sauce

• 1/2 cup bacon grease or vegetable oil
• 1/2 cup flour
• 1 quart veal stock or water
• 1/8 teaspoon white pepper, ground
• 1/8 teaspoon cayenne pepper, ground
• 1/8 teaspoon black pepper, ground
• 1 teaspoon salt
• 3 tablespoon butter
• 1 cup white onion, julienne
• 1/2 cup green bell pepper, julienne
• 1/4 cup celery, julienne
• 1 tablespoon garlic, minced
• 3/4 cup mushrooms, sliced
• 1½ cup tomatoes, peeled, seeded & diced

Grits

• 4 cups water
• 1/2 teaspoon salt to taste
• 1 cup quick golden grits
• 4 tablespoon butter

Court of Two Sisters Grillades and Grits

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• 5oz. fresh Louisiana crawfish tails
• 1 link cooked chorizo, sliced into 10 pieces
• 1T. olive oil
• 1 shallot, minced
• 1t. garlic, minced
• 1t. sliced green onions
• 1t. chopped parsley
• 2 Roma tomatoes, large dice 
• 1c. shrimp stock
• 1 pinch saffron
• 1T. butter
• salt & pepper
• 1 loaf ciabatta bread, sliced and toasted