• 4 strips of smoked bacon, chopped
• 2 cups diced onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 2 tablespoons minced garlic
• 2 cups sliced smoked pork sausage, cut into bite-sized pieces
• 1 cup sliced andouille sausage, cut into bite-sized pieces
• 1 cup diced tasso
• 1 cup diced ham
• 1/2 cup beer
• 1 cup chopped flat-leaf parsley
• 1 cup diced green onion tops
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
• 4 cups uncooked Louisiana long grain white rice, such as Supreme
• 4 cups chicken stock

Cajun Pork Jambalaya

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image courtesy of George Graham

Oyster Spaghetti

• 6 cups Creole Sauce (recipe follows)
• 4 dozen shucked oysters
• 2 pounds angel hair pasta, prepared to packge directions
• 1 bunch green onions, finely sliced
• 1 bunch parsley, finely chopped
• freshly grated Parmesan cheese, for serving

Creole Sauce Recipe

• 4 cans of crushed tomato (28 oz. cans)
• 1/4 cup vegetable oil
• 12 oz. water
• 8 cups chopped yellow onions
• 4 cups chopped bell pepper
• 4 cups chopped celery
• 1 cup chopped fresh garlic
• 2 tablespoons salt
• 2 teaspoon Cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 2 tablespoons dry basil
• 1 tablespoon dry thyme
• 4 bay leaves

Alex Patout's Creole Oyster Spaghetti

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• 15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) 
• 12 ounces cream cheese, softened, divided
• ½ cup chicken broth, divided
• 2 cups spinach, coarsely chopped
• 2 cups Louisiana lump crabmeat
• 2 cups cooked shrimp, chopped
• 1½ teaspoons dried basil
• 1 jar (25-26 ounces) good marinara sauce
• 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
• ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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• 6 center-cut bacon slices, chopped 
• 1 cup chopped onion 
• 1/2 cup chopped celery 
• 1 teaspoon chopped fresh thyme 
• 1 garlic clove, minced 
• 4 cups fresh or frozen corn kernels, thawed
• 2 cups chicken broth
• 3/4 pound peeled and deveined medium shrimp
• 1/3 cup half & half 
• salt and pepper salt

Shrimp, Corn and Bacon Chowder

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• 1½ cups mayonnaise 
• 3 chiles chipotles en adobo, finely chopped, with 1 teaspoon adobo sauce
• 1 clove garlic, minced
• 1tablespoon fresh lime juice
• 1 tablespoon minced lime zest
• 12 medium-thick slices lean bacon, cut in half crosswise
• 24 large shrimp, peeled, deveined, and butterflied, with tails attached
• freshly ground pepper to taste
• 1½ cups shredded Manchego, Monterey Jack, or other good melting cheese 
• about 4 tablespoons olive oil

Cheese-Stuffed Shrimp Wrapped in Bacon

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• 4 boneless pork loin chops, 2 inches thick each
• Kosher salt and freshly ground black pepper
• 1 cup pecans
• 4 tablespoons unsalted butter 
• 1 medium-size shallot, minced 1
•  cup panko bread crumbs 
• ¼ teaspoon minced fresh thyme 
• ¼ teaspoon minced fresh rosemary 
• ¼teaspoon cayenne pepper 
• 3 eggs
• 2 teaspoons Dijon mustard 
• 1 cup all-purpose flour

Pecan and Herb-Crusted Pork Chops

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• 1/4 cup lard or cooking oil
• 1 (2½ pound) flank steak, thinly sliced
• water
• 10 loose cups fresh greens (turnip, mustard, kale, etc.)
• salt, pepper, and hot sauce
• hot cornbread

Steak and Greens

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• 1/2 stick unsalted butter (melted) or oil
• 3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Blackened Redf'tsh Magic® OR Meat Magic® OR Barbecue Magic® OR Fajita Magic® OR Magic Seasoning Salt®
• 6 (8 to 10-ounce) fish filets (firm-fleshed fish such as red snapper, catfish, redfish, salmon or tuna steaks (or other freshwater or saltwater fish), at room temperature, cut about 1/2-inch thick

Chef Paul's Blackened Fish Filets

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Base:

• 2 cups beef flap steak (or sirloin), cut in 1/4-inch dice
• 6 tablespoons Chef Paul Prudhomme's Fajita Magic®, in all
• 2 tablespoons vegetable oil, in all
• 2 tablespoons unsalted butter, in all
• 2 cups onions, chopped
• 1 cup red bell peppers, chopped 
• 1 cup yellow bell peppers, chopped
• 1 cup corn kernels
• 1 cup tomato, finely diced
• 4 cups baby spinach leaves
• 2/3 cup chicken stock

Assembly:

• 1½ cups Orange Magnolia Sauce (recipe below)
• 4 cups cooked rice
• 8 medium sized bell peppers

Orange Magnolia Sauce:

• 2 tablespoons Chef Paul Prudhomme's Seafood Magic®
• 6 tablespoons unsalted butter
• 1 teaspoon dark brown sugar
• 1 cup ketchup
• 1 cup heavy cream

Chef Paul Prudhomme's Stuffed Bell Peppers

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• four corn tortillas
• 2 cups prepared salsa
• 2 cups cooked black beans
• butter
• 4 Louisiana eggs
• salt and pepper
• crumbled cotija or Feta cheese
• sliced jalapenos, cilantro, green onions, additional salsa, for garnish

Huevos Rancheros

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