• 1½ pounds ground beef
• 1½ pounds ground pork
• 1 cup chopped onions
• 1 cup chopped green onions
• 2 tablespoons minced parsley
• 2 tablespoons garlic puree
• 1 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• ½ cup bread crumbs
• 2 cups self-rising flour, sifted
• ⅓ cup shortenting
• ¾ cup milk
• 1 egg, beaten

Mama's Cajun Meat Pie

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• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

• 2 cups orange marmalade
• ¼ cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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• 1 dozen shucked Louisiana oysters
• 12 slices thick-cut smoked bacon
• Creole seasoning

Oysters en Brochette

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• vegetable oil
• 24 jumbo Louisiana shrimp  
• 2 large eggs 
• 1/2 cup cornstarch 
• Creole seasoning 
• 1 cup sweetened flaked coconut 
• 1 cup panko breadcrumbs
• 1/2 cup pineapple juice or water
• 1 (10-ounce) jar hot pepper jelly

Coconut Shrimp

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• bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
• 1/2 pound headless deveined shrimp, shells on
• 8 ounces cream cheese, room temperature
• 1/2 cup mayonnaise
• juice of 1/2 lemon
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped green onion
• 2 teaspoons chopped fresh parsley
• 2 teaspoons garlic powder
• salt and black pepper to taste
• crudités, crackers, sliced baguettes, for serving 

Linda's Shrimp Dip

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CHUTNEY

• 1 tablespoon canola oil
• Kernels from 2 ears yellow corn (about 1-1/2 cups)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup diced red bell pepper
• 1 tablespoon minced jalapeho chile
• 3 tablespoons minced red onion
• 1 cup diced fresh pineapple
• 2 teaspoons rice vinegar
• 1/2 teaspoon sugar
• 2 tablespoons coarsely chopped fresh flat-leaf parsley

CRAB CAKES

• 3 tablespoons finely chopped celery
• 3 tablespoons finely chopped red onion
• 3 tablespoons minced fresh cilantro
• 1 egg
• 1/4 cup mayonnaise,
• 1 tablespoon Dijon mustard
• 1/2 teaspoon cayenne pepper
• 1-1/2 cups panko bread crumbs
• 1 pound fresh jumbo lump crabmeat, cartilage and shell bits removed (about 3 cups)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup canola oil

Crab Cakes with Corn and Pineapple Chutney

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Per Serving:

• 1 medium Creole tomato
• 2 ounces Louisiana jumbo lump crabmeat
• 1 tablespoon Ravigote sauce (recipe follows)
• 1 tablespoon Lemon Confit (recipe follows)
• salt and pepper
• onion, thinly sliced (optional)
• radishes, thinly sliced (optional

Ravigote Sauce:

• 1 teaspoon dry mustard
• 1½ whole lemons, juiced
• 1 cup mayonnaise
• 1 tablespoon parsley, chopped
• 1 teaspoon fresh tarragon, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon prepared horseradish
• 1 hard-boiled egg, minced
• 1 teaspoon Louisiana hot sauce, or to taste
• 1 teaspoon freshly ground black pepper 
• 2 tablespoons capers, drained
• ¼ cup red bell pepper, diced small
• 1 tablespoons finely diced poblano pepper

Lemon Confit:

• 6 whole lemons, washed, trimmed at both ends, and cut into 6 wedges
• 6 tablespoons kosher salt
• 1 cup fresh lemon juice
• olive oil, to cover

Louisiana Jumbo Lump Crab with Creole Tomatoes

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• 1 sleeve saltine crackers, finely crushed
• 1 cup plain flour
• salt, black pepper, and cayenne pepper
• 2/3 cup buttermilk
• 1 egg
• 1 pound cleaned small shrimp
• cooking oil, for frying

Buttermilk-Battered Popcorn Shrimp

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• ½ pound bacon
• ½ pound brie, rind removed
• 1 stick butter, chopped 
• 2 dozen chilled fresh Louisiana oysters 
• rock salt

Brie and Bacon Chargrilled Oysters

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• 1 tablespoon extra-virgin olive oil, plus more for the baking dish
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, finely minced
• 8 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 1/2 cup plus two tablespoons Parmesan cheese, freshly grated
• 1/4 cup Romano, freshly grated
• 1 ten-ounce package frozen spinach, thawed
• 9 ounces frozen artichoke hearts, thawed and chopped
• 1 baguette, cut into thin slices

Spinach & Artichoke Dip

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