• 1 large onion, chopped
• 1 bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 cup butter
• 2 10-ounce cans tomatoes with chilies
• 2 10-ounce cans tomato sauce
• 1 cup chopped celery
• salt, black pepper, and cayenne pepper, to taste
• 1 pound peeled shrimp, ground
• 1 pound peeled crawfish tails, ground
• 1 onion, grated
• 1 bell pepper, minced
• salt and cayenne pepper to taste

Paste Recipe Title Here

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• 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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• ½ cup chopped celery
• ½ cup chopped green onions with tops
• 1 clove garlic, minced
• ¾ cup butter, in all
• 1½ cups moistened unseasoned croutons
• ½ pound crabmeat
• 2 tablespoons chopped parsley
• ½ pound shrimp, boiled and chopped
• 1 egg, slightly beaten
• salt, pepper, and cayenne pepper to taste
• 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

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• 12 slices natural cured bacon
• 12 large peeled and deveined shrimp
• 4 fresh mushrooms, halved
• 1 bell pepper, cleaned and cut into 8 equal pieces
• 8 1-inch chunks fresh pineapple
• ½ cup olive oil
• ½ cup lemon juice
• ½ cup catsup
• ½ cup brown sugar

Shrimp Kebabs

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• ½ cup soy sauce
• ½ cup lime juice from 6 to 8 limes
• ½ cup canola oil
• ¼ cup packed brown sugar
• 3 tablespoons roughly chopped cilantro
• 3 medium cloves garlic, chopped
• 2 tablespoons chili powder
• 1 jalapeño pepper, coarsely chopped (optional)
• 2 teaspoons ground cumin seed
• 2 teaspoons freshly ground black pepper
• 2 pounds trimmed skirt steak, cut crosswise into 5- to 6-inch pieces
• salt and pepper
• 1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 white or yellow onion, cut into ½-inch slices
• olive oil and lime juice
• 12 fresh flour or corn tortillas
• chopped cilantro, lime wedges, guacamole, pico de gallo, shredded cheese, and Roasted Chile and Tomato Sauce, for serving (click for recipe)

Beef Fajitas

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• 2 pounds 85% lean ground beef
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• salt, pepper, and cayenne to taste
• 16 Slider Buns
• 16 slices sharp Cheddar cheese 
• lettuce, sliced tomatoes, dill pickles, prepared Thousand Island dressing, for garnish

Cheeseburger Sliders

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• 1½ pound salmon fillet, skin intact
• salt
• 1 teaspoon freshly cracked pepper

Potatoes

• 4 large baking potatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• salt
• white pepper
• 1/2 cup peeled and finely grated fresh horseradish root
• 1/4 cup vegetable oil
• 3 tablesppons unsalted butter
• 1 teaspoon finely chopped shallot
• 1 teaspoon chopped fresh flat-leaf parsley plus more for garnish
• juice of 1/2 lemon

Pan Roasted Salmon on Horseradish Potatoes

Chicken and Smoked Sausage Gumbo

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• 1 whole beef tenderloin
• Creole seasoning
• vegetable oil
• Jumbo Lump Crab Cream, recipe follows
• chives, for garnish

Jumbo Lump Crab Cream

• ½ pound jumbo lump Louisiana crabmeat
• salt, pepper, or Creole seasoning
• vegetable oil
• ¼ large sweet onion, minced
• ¼ bell pepper, minced
• 1 celery ribs, minced
• 1 garlic cloves, minced
• 2 tablespoons dry white wine (optional)
• 1 ½ cups low-fat buttermilk
• 4 ounces gumbo crabs or fresh crab shells, crushed (optional)
• 1 ½ tablespoons all-purpose flour
• ⅓ cup low-fat ricotta cheese

Filet Mignon with Jumbo Lump Crab Cream

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