• 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.

• 48 slices white bread
• 16 ounces fresh mushrooms, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup whipping cream
• 1 tablespoon chopped parsley (optional)
• 2 tablespoons chopped chives
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

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Video of Cooking Demonstration Available

• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.

• 1 stick (8 tablespoons) butter
• 1 large onion, diced
• 1 medium bell pepper, diced
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 pound crawfish tails, cooked and peeled 
• Salt, pepper and hot sauce, to taste 
• 8 ounces cream cheese, softened Crackers or Melba toast, for serving 

Note: To make this recipe even quicker and easier, you can buy pre-chopped onion and bell peppers at most grocery stores.

Caption

Video of Cooking Demonstration Available

• 1/2 cup diced celery 
• 1/2 cup diced red bell pepper
• 1 tablespoon chopped garlic
• 1 stick unsalted butter
• 1 cup diced onions
• 2 tablespoons crab base
• 1 cup white wine
• 1 quart heavy cream
• Blonde roux
• 1/2 cup chopped parsley
• 3/4 cup chopped green onions
• 2 lbs lump crabmeat
• 1/2 cup Parmesan cheese
• Flour
• Panko bread crumbs
• Eggwash
• Oil for frying

 Clementine's Crab Cakes

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• 1/4 cup Louisiana popcorn rice
• 1 pound pork shoulder, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 1/4 pound duck livers, cleaned of veins and fat
• 1 onion, small dice
• 5 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, snipped
• 1 bunch green onion, finely sliced
• kosher salt, to taste
• black pepper, to taste

Dough

• 4 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 2 eggs
• 1 cup milk

Country-Style Meat Pies

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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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Pound Cake

• 2 cups corn flour
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 7 whole eggs
• 1 cup sour cream
• 1/2 tablespoon salt
• 3/4 pound butter (melted)
• 3/4 tablespoon baking powder

Port Salut Icing

• 1/2 quart heavy cream
• 1/2 quart half and half
• 1/4 ounce fresh thyme
• 1 garlic clove minced
• 1 shallot diced
• 1 bay leaf
• 6 ounces port salut cheese
• 1/2 teaspoon butter
• 2 ounces brandy
• 8 ounces crab meat
• salt and pepper to taste

Pepper Sprinkles

• 1 green bell pepper, very small diced
• 1 red bell pepper, very small diced
• 1 yellow bell pepper, very small diced

Crab Pound Cake

 Click to enlarge image

• 2 sticks (16 tablespoons) butter, softened
• 1/4 cup Worcestershire sauce
• 1 sprig rosemary
• 2 tablespoons chopped garlic
• Pinch of cayenne pepper, more or less to taste
• 1 tablespoon black pepper
• Juice of half a lemon
• Pinch of Cajun or Creole seasoning
• 2 to 4 dashes Louisiana-style hot sauce
• Pinch of paprika
• 1 pound Louisiana crab fingers
• 1/2 cup Abita Amber beer