• ¼ cup vegetable oil
• 8 bone-in, skin-on chicken thighs
• 4 cups fresh corn kernels, cobs scraped and liquid reserved
• 2 tablespoons heavy cream
• 3 cups chopped onion
• ⅔ cup chopped green bell pepper
• 2 large ripe tomatoes, chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• salt and pepper to taste

Chicken and Corn Maque Choux

Click image to enlarge

• 6 ounces sweet bell peppers
• 1 Japanese eggplant
• 2 ears corn, shucked
• salt and pepper to taste
• 1 shallot
• 2 teaspoons plus 2 tablespoons olive oil, in all
• 2 cloves garlic, peeled and minced
• 3-4 sprigs tarragon, leaves washed, stripped, and minced
• 2 tablespoons butter, softened
• 2 6—8 ounce drum or other mild fish fillets

Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

Click image to enlarge

• 1 medium onion, diced
• 1 clove garlic, minced
• 2 ribs celery, chopped
• 4 tablespoons butter, melted
• ¼ cup sliced green onions
• ¼ cup diced roasted red peppers
• 1 tablespoon flour
• 4 ounces Cheddar cheese, grated
• 1 5.33 ounce can evaporated milk
• 1 pound crawfish tails
• Salt and pepper to taste

Crawfish Au Gratin

Click image to enlarge

Barbecued Chicken

• 2 cups Abercrombie Sauce (recipe follows)
• 1 whole chicken, cut into 8 pieces

Abercrombie Sauce

• ¾ cup butter
• 1 quart apple cider
• 1 cup water
• 2 teaspoons Dijon mustard
• 1 medium onion, chopped
• ½ cup Worcestershire sauce
• 1 cup tomato sauce
• 1 cup chili sauce
• Juice of 1 lemon
• Grated rind of ½ lemon, no white attached
• 2 garlic cloves, finely chopped
• 1 teaspoon granulated sugar

Barbecued Chicken

Click image to enlarge

• 3 cups chicken broth
• 1 pinch saffron 
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 to 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• cayenne pepper
• 1½ cups rice
• 1½ pounds boneless, skinless chicken thighs, cubed
• salt, black pepper, and cayenne pepper to taste
• chopped parsley for garnish

Chicken Paella

Click image to enlarge

• 1 cup heavy cream
• 1 cup freshly grated Asiago cheese
• 1 tablespoon unsalted butter 
• 1 small garlic clove, minced 
• ½ pound (8 ounces) medium shrimp, peeled and deveined 
• ½ cup small broccoli florets 
• 8 ounces pasta, cooked according to package directions
• salt and pepper to taste

Shrimp Alfredo with Broccoli

Click image to enlarge

• 3 cups Crawfish Étouffée (in the cookbook) or Crawfish Stew (in the cookbook; excerpted recipe linked here)
• All-purpose flour, for dusting
• 2 prepared pie crusts (Leaf Lard Pie Dough recipe included in cookbook)
• 1 large egg yolk

Crawfish Hand Pies

Click image to enlarge

• ½ cup (120 mil) canola oil
• ½ cup (65 g) all-purpose flour
• 3½ pounds (1.6 kg) yellow onions, finely diced
• ½ cup (70 g) finely diced green bell pepper
• ⅓ cup (40 g) finely diced celery
• 1 bay leaf
• 4 pounds (1.8 kg) crawfish tails, with fat (see Note)
• ½ teaspoon cracked black pepper, plus more as needed
• ½ teaspoon cayenne pepper, plus more as needed
• 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
• 1 tablespoon kosher salt, plus more as needed
• 4 cups (1 L) chicken stock or crawfish stock (recipes included in cookbook)
• ¼ cup (13 g) finely chopped fresh flat-leaf parsley
• ¼ cup (20 g) finely chopped green onions
• Biscuits, homemade (recipe included in cookbook) or store-bought, for serving
• Pickles (recipe included in cookbook), for serving

Crawfish Stew

Click image to enlarge

• Kosher salt and ground black pepper 
• 2 tablespoons packed light brown sugar 
• 1 tablespoon fennel seeds, ground, OR 1 tablespoon ground fennel
• 1 teaspoon red pepper flakes 
• 1 teaspoon granulated garlic 
• 6 teaspoons minced fresh rosemary, divided 
• Two 2½- to 3-pound racks St. Louis­-style pork spareribs

Fennel-Brown Sugar Pork Ribs

Click image to enlarge

• 1 16-ounce package frozen field peas with snaps
• 1 10-ounce package frozen vegetable gumbo mix, thawed
• 1 16-ounce package frozen baby gold and white whole kernel corn, thawed
• 2 teaspoons chicken bouillon granules
• 4 teaspoons Creole seasoning, divided
• 1½ teaspoons paprika
• 6 skinned, bone-in chicken thighs (about 2½ pounds)

Creole Chicken with Field Pea Succotash

Click image to enlarge