• 4 tomatoes, very ripe
• ​1 quart boiling water
• ​1 4-ounce stick unsalted butter
• ​1/2 cup onion, diced
• ​1/2 cup bell peppers, diced
• ​2 cloves fresh garlic, fine chopped
• ​2 pounds medium to large shrimp, peeled and deveined
• 1/2 teaspoon salt
• ​1/4 teaspoon cayenne pepper
• ​2 fresh basil leaves, chopped
• ​1 tablespoon parsley, chopped

Dooky Chase's Breakfast Shrimp

Click image to enlarge

• 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning (or your favorite)
• 1/4 cup extra virgin olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red onion
• 1/3 cup thinly sliced green onion, white and green parts
• 2 tablespoons Roasted Garlic Puree
• 1/3 cup diced celery
• 1/2 cup seeded, diced green bell pepper
• 1/2 cup seeded, diced red bell pepper
• 1/2 cup seeded, yellow bell pepper
• 1/3 cup seeded, diced poblano chile
• 1/4 cup seeded, diced cubanella pepper
• 1/4 cup seeded, diced banana pepper
• 1 tablespoon seeded, minced Fresno chile
• 1 1/2 teaspoons seeded, minced habanero chile
• 1 teaspoon seeded, minced jalapeno
• 1/2 teaspoon minced serrano chile
• 1/2 teaspoon seeded, minced fingerhot chile
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon dark brown sugar
• 1/3 teaspoon Hungarian paprika
• 1/4 teaspoon Spanish paprika
• 1/4 teaspoon chile powder
• 1/4 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup peeled and diced ripe banana
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 3/4 cup unsweetened coconut milk
• 3/4 cup pineapple juice
• 1/2 mango juice
• 1/2 cup papaya juice
• 1/3 cup freshly squeezed orange juice
• 1 tablespoon Key lime or regular lime juice
• 1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
• 3 tablespoons unsalted butter, chilled and cut into pieces
• 2 pounds dried rigatoni pasta, cooked according to package directions, for serving

Chicken Voodoo Rigatoni

Click image to enlarge

• 1/4 cup plus teaspoon extra virgin olive oil
• ​1/2 cup yellow onion, chopped
• 1 teaspoon garlic, chopped
• 1/2 cup flour
• 3 cups chicken broth
• 1 chicken boullon cube
• 4 cups tomato sauce, two 14 1/2 ounce cans or homemade preferred
• 2 cups tomato juice
• 3 large peeled fresh tomatoes or 14 1/2 ounce can whole peeled tomatoes
• 3/4 cup fresh basil, thinly slices and loosely packed
• 1 cup heavy cream
• 1/2 teaspoon salt
• dash of white pepper
• 8 ounces of fresh lump crabmeat,  picked clean of shells

Creamy Tomato Bisque With Lump Crabmeat

Click image to enlarge

• 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
• ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
• ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
• ​1 medium yellow onion, chopped
• 1 bunch green onions, chopped, white and green parts separated
• 1 medium-size green sweet pepper, chopped
• ​2 cans (10 ounces each) crushed plum tomatoes
• ​1/2 cup canned tomato purée
• ​2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon salt
• ​1/2 teaspoon ground black pepper
• ​1/4 teaspoon cayenne pepper
• ​1/4 teaspoon dry thyme leaves
• ​4 quart chicken stock
• ​1 tablespoon Louisiana pepper sauce
• ​2 cups long-grain white rice, uncooked
• ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

Click image to enlarge

• 1-1/2 lb. medium Gulf shrimp or 2 lb. if using head-on shrimp 
• 2 cups white onion, chopped  (about 1 large onion; reserve the skin)
• 1 cup celery, chopped  (about 2 medium stalks; reserve the trimmings) 
• 1/4 cup plus 6 tablespoons vegetable oil 
• 1 lb. fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups) 
• 1/2 cup all-purpose flour 
• 1 cup green bell pepper, chopped  (about 1 medium pepper) 
• 1 cup canned crushed tomatoes 
• 1/2 lb. fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed
• 1 tablespoon dried thyme 
• 1 bay leaf 
• 2 teaspoons kosher salt, more to taste 
• 1 teaspoon freshly ground black pepper, more to taste 
• 1 cup fresh shucked oysters (halved if large) 
• 1/2 cup scallions (about 8), thinly sliced
• Louisiana hot sauce, to taste 
• 1/4 cup hot cooked white rice per serving

Poppy's Seafood Gumbo

Click image to enlarge.

• 1 package flatbread
• 2 skinless, boneless chicken breast
• 1/2 lb. bacon
• 1 tomato
• 1 onion, diced
• 1 pint Apple juice
• 1/4 cup teriyaki sauce
• 7 cloves garlic chopped
• Cousins Bleu Cheese Salad Dressing

Bluesy Chicken Flatbread

Click image to enlarge.

• Olive oil as needed
• 8 cloves garlic, minced
• 2 cups yellow onion, finely diced
• 6 cups very ripe tomatoes, 1/2" dice
• 4 28-ounce cans whole plum tomatoes, perferably from the San Marzano area of Italy, shredded by hand, hard cores discarded
  
• 3/4 cups dry white wine
• 1 cup chicken broth or more as needed
• 1 teaspoon dried basil, crushed
  
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried marjoram, crushed
• 1 teaspoon crushed red pepper flakes
• 1/3 cup finely chopped fresh parsley
• 1/3 cup finely chopped fresh basil
• Salt and pepper to taste
• Freshly grated Parmesan cheese
  

Fresh Tomato Sauce

Click to enlarge image.

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 lb lean ground beef
• 1 1/2 tablespoons salad oil
• 1 cup cooked rice
• 1 tablespoon chili powder
• 1 can diced tomatoes
• salt and pepper
• 1 cup Cheddar cheese, grated 

Isaacson Hash

• 2 quarts beef stock
• 2 lbs bone-in beef soup meat, about 1 inch thick, cut into 4 to 6 pieces
• 1 lb bone-in chuck roast, cut into 1-inch cubes
• 1 cup onions, chopped
• 1 cup tomatoes, peeled and chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, medium-diced
• 1/2 cup canned tomato sauce
• 1/4 cup bell pepper, chopped
• 2 tablespoons Paul Pruhomme's Meat Magic
• 3/4 lb turnips, medium-diced
• 1 cup potatoes, peeled and medium-diced**
• 1 cup chopped cabbage
• 1/2 cup uncooked twist macaroni **
• 6 string beans, trimmed and sliced into 1-inch pieces
• 1/4 cup peas, fresh (preferred) frozen OK
• 1/4 cup green onion tops (scallions) chopped

**Note: For Low Carb version eliminate the potatoes and macaroni

Beef Vegetable Soup

Click image to enlarge

• 1 tablespoon unsalted butter
• 3 tablespoons bacon fat
• 1 large onion, finely diced
• 1 shallot, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 carrot, peeled and thinly sliced
• 8 small new potatoes, sliced 1/3-inch thick
• 2 small ripe tomatoes, peeled, seeded and chopped (1 cup)
• 1/2 cup dry white wine
• 2 lbs catfish fillets, cut into 1 1/2-inch pieces
• 3 tablespoons finely snipped parsley
• 4 green onions (scallions) white and 2 inches of green, very thinly sliced

Catfish Stew

Click image to enlarge