• Flour tortillas

Suggested Fillings

• Various shredded or crumbled cheeses
• Refried beans
• Grilled flank steak (find a recipe here)
• Shredded roast chicken
• Boiled or grilled shrimp
• Pulled pork (find a method here; eliminate BBQ sauce)
• Minced green onions
• Minced cilantro
• Minced garlic
• Sauteed mushrooms
• Grilled onions
• Minced chilis

Quesadilla Bar

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Potatoes

• 48 golf ball sized or smaller potatoes
• 1/2 cup olive oil
• salt and pepper

Toppings

• butter, melted
• Creole seasoning
• shredded cheddar cheese
• crumbled blue cheese
• crumbled feta cheese
• sour cream
• minced green onions or chives
• crumbled bacon
• minced, rendered andouille or other sausage
• chili
• steamed broccoli
• hot sauce
• minced hot peppers

Baked Potato Bites

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• 2 or 3 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 2 fresh green chili peppers, finely chopped
• 2 tablespoons vegetable oil
• 2 teaspoon hot chili powder
• 1 (14 oz) can, kidney beans
• 3/4 cup cheddar cheese, grated
• 1 fresh red chili, thin strips
• salt and freshly ground black pepper

Chili Bean Dip

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• 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground black pepper
• 3 tablespoons Creole seasoning
• 1 tablespoon powdered garlic
• 1/3 cup olive oil
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Tabasco sauce
• 1 tablespoon Worcestershisre sauce
• 3/4 cup unsalted butter, cold, cut into small cubes
• 1/3 cup fresh chives, chopped
• Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

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• 2 cups (8 ounces) raw pecans, halved

Spice Mix

• 2 tablespoons sugar
• 3/4 teaspoon kosher salt, if table salt used reduce by half
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice

Rum Glaze

• 1 tablespoon rum, preferably dark
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• 1 teaspoon light or dark brown sugar

Spiced Pecans With Rum Glaze

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• 2 lbs Italian sausage, sweet or hot
• 2 lbs shrimp, unpeeled threaded onto skewers
• 1/2 cup olive oil
• 3 baby eggplants, untrimmed, sliced lengthwise into quarters
• 3 medium zucchini, untrimmed, sliced lengthwise into quarters
• 3 yellow bell peppers, sliced lenghtwise into quarters
• 8 large plum tomatoes, halved lengthwise
• 1/2 cup black olives, e.g. kalamata
• 1 lemon
• 1 teaspoon oregano
• 1/4 cup feta cheese, crumbled

Grilled Antipasto Platter

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• 2 sticks butter, at room temperature
• ​1 teaspoon salt
• ​1 pinch black pepper
• ​1 pinch ground red pepper or cayenne
• ​1 tablespoon chopped fresh chives
• ​1 tablespoon chopped fresh parsley
• ​1 small lemon, zested and juiced
• ​1/4 cup finely grated Parmesan
• 36 jumbo headless Louisiana shrimp (about 3 pounds)
• 6 10-inch metal or water-soaked wooden skewers

Self-Basting Grilled Shrimp

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• 1/4 cup olive oil
• 4 large cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• salt and pepper, to taste
• chopped fresh Italian parsley, for garnish

Sautéed Garlic Shrimp

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• 1 pound boneless, skinless, chicken cut lengthwise into 1 inch-thick strips, 10 - 15 in all
• 3/4 cup all purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons cooking oil

Optional:

• 2 eggs
• 3/4 cup Panko bread crumbs
• 1/2 cup prepared marinara sauce
• 1/2 cup freshly shredded mozzarella
• 2 tablespoons freshly grated Parmesan
• wooden skewers
• ketchup; yellow, brown, and/or honey mustards; barbecue sauce; for serving

Chicken Tenders 4 Ways

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Self-Basting Grilled Shrimp

• 36 jumbo Louisiana headless shrimp (about 3 pounds)
• Cajun Butter (recipe follows )
• 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

• 2 sticks butter, at room temperature
• 1 teaspoon salt
• 1 pinch each black pepper and ground red pepper or cayenne
• 1 tablespoon chopped fresh chives
• 1 tablespooon chopped fresh parsley
• 1 small lemon, zested and juiced
• 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter

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