• 1 lb medium shrimp (about 36), shelled, deveined, shells reserved
• 2 teaspoons Tabasco pepper sauce
• 1 tablespoon ketchup
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• pinch white pepper
• 4 tablespoons olive oil
• 1 green pepper, cut into 1/2 inch cubes
• 1 red pepper, cut into 1/2 inch cubes
• 4 garlic cloves, minced
• 1 onion, diced (need 1/2 cup)
• 1 tablespoon white wine

Hot Kick Shrimp

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• 1 cup course ground or yellow mustard 
• 1 egg white lightly beaten
• 2 teaspoons Tabasco Pepper sauce
• 1 1/2 lbs catfish fillets, cut into bite size strips
• 1/2 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 quart vegetable oil
• Cocktail Sauce, for serving (click here)

Catfish Fingers

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• 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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• 12 chicken wings
• 4 tablespoons butter
• 1 teaspoon ketchup
• 1 teaspoon Tabasco Pepper sauce
• celery, as needed

Note: Hot and spicy chicken wings make perfect tailgate food or for when friends drop by to watch the game. Everybody loves them and it is easy to increase the recipe without too much fuss. Serve with Blue Cheese Dip recipe here.

Spicy Chicken Wings

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• 3 tablespoons butter
• 3 cloves garlic
• 1 1/2 teaspoons Tabasco sauce
• 1/2 teaspoon salt
• 3 cups pecans halves

Caption

Video of Cooking Demonstration Available

• oil for frying
• 2 dozen large Louisiana shrimp, peeled
• salt and freshly ground pepper
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 cup buttermilk wekk shaken with 2 teaspoons Creole mustard

Southern Fried Shrimp

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• 1/2 package frozen puff pastry, thawed
• 1 (8 ounce) round Brie cheese
• 1/2 cup Southern Candymakers Praline Pecan Sauce

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• 4 tablespoons unsalted butter
• 2 cups Louisiana pecan halves
• 2 tablespoons light brown sugar
• 2 tablespoons roughly chopped rosemary leaves
• 2 teaspoons Worcestershire
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder or ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon Tabasco
• 1⁄4 teaspoon freshly ground black pepper
• 1⁄4 teaspoon ground cinnamon

Spiced Louisiana Holiday Pecans

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• 1/4 cup ginger, unpeeled and sliced
• 1/4 cup bell pepper, chopped
• 4 to 6 tablespoons olive oil, in all
• 1/2 cup Marsala wine
• 3/4 cup brown sugar
• 1 1/2 cups demi-glace
• Salt, to taste
• 1/2 teaspoon pepper, plus additional to taste
• 1 cup granulated sugar
• 3/4 cup water
• 1/4 cup each of chopped mango, kiwi and raspberries
• 1/2 cup white wine
• Juice of 3 lemons
• 1/2 cup heavy whipping cream
• 2 sticks (1/2 pound) butter, softened
• 1 tablespoon Creole seasoning
• 1 teaspoon granulated garlic
• 1 cup corn flour (finely ground corn meal)
• 12 shucked Louisiana oysters

Chef's note: Demi-glace can be purchased pre-made in gourmet food stores and on-line. If it is not available, 5 cups low-sodium beef broth, reduced to 1 1/2 cups can be substituted for the demi-glace in this recipe.

 Oysters ala Cafe Giovanni

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• 24 large Louisiana shrimp, preferably shell on
• 2 1/2 cups flour
• 2 tablespoons Creole seasoning
• 2 large eggs, beaten
• 1 cup milk
• 1 cup sliced or finely chopped almonds
• Oil for frying

Note: finely chopped pecans can be substituted for almonds for a slightly different flavor.