• 6 cups water
• Salt, to taste
• 1 1/2 cups quick cooking or old-fashioned grits (not instant)
• 1 cup milk
• 1 cup heavy cream
• 4 tablespoons butter
• 6 ounces grated smoked white cheddar cheese
• Freshly ground black pepper, to taste 

Smoked Cheddar Grits

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• 1 lb dried red beans
• ​1 jalapeno pepper, seeded and chopped, chopped
• 1 quart chicken stock
• 2 cups flour
• 2 cups bread crumbs
• ​1 onion, chopped
• 2 cups egg wash (lightly beaten egg)
• salt and pepper
• ​oil for frying

Poached Egg and Red Bean Cakes

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• 1 tablespoon salted butter
• 2 tablespoons finely chopped scallions (white and green parts)
• 3 ounces jumbo lump crabmeat, cleaned 
• 3 large eggs 
• salt and freshly ground black pepper

Crabmeat Omelette: Classic Recipe

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• 1½ cups grits
• ​2 tablespoons unsalted butter, plus more for frying eggs if desired
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1/4 cup finely chopped scallions, white and green parts
• 4 slices bacon, cooked crisp and crumbled
• salt and pepper to taste
• 8 extra-large eggs

 Eggs on Creamy Scallion-Bacon Grits

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• 1/4 cup butter, plus more (melted) for brushing
• 2 cups onion, finely chopped
• 1 cup bell pepper, finely chopped
• 1 pound peeled Louisiana crawfish tails with fat
• 1/4 cup green onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot sauce
• 1 loaf frozen bread dough, such as Bridgeford, defrosted
• 1½ cups mozzarella or Monterey Jack cheese, shredded
• 1½ cups cheddar cheese, shredded

Jazz Fest Stuffed Crawfish Bread

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• 1 3/4 pounds baking potatoes, peeled and cut into 1" cubes (about 4 cups)
• 2 tablespoons unsalted butte
• 2 tablespoons olive oil
• ​24 medium garlic cloves, peeled and very coarsely chopped
• ​Salt and pepper to taste
• ​1 teaspoon red pepper flakes (optional)
• 1/2 cup coarsely chopped fresh flat leaf parsley

​NOTE: This recipe is adapted from Jacques Pepin's Fast Food My Way

Caption - Enter Recipe name or change name as you like

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• 1 pound Andouille sausage (smoked sausage may be substituted)
• 10 eggs
• 2 cups red beans, cooked (16 ounce can of red beans may be substituted)
• ​2 cups Cheddar cheese, grated
• ​1/2 cup green onion, finely chopped
• ​salt and pepper to taste

Red Bean Omelet

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• 4 cups water
• ​1 cup quick grits
• ​1/2 teaspoon salt
• ​1/4 cup milk
• ​1 egg, beaten
• ​1 cup cheddar cheese, grated

Quick Grits

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• 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

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• 1 gallon skim milk (may be made with reconstituted dry skim milk powder) 
• 1/2 cup cultured buttermilk 
• 1/2 teaspoon liquid rennet 
• Half-and-half or heavy cream to taste 
• Fresh fruit, optional

Creole Cream Cheese

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