• 4 strips bacon
• 1 cup yellow onions, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 2 tablespoons garlic, minced
• 8 chicken thighs
• 2 cups chicken stock
• 1 tablespoon dark roux
• 4 links smoked pork sausage, sliced
• 1 teaspoon red pepper flakes
• 1 tablespoon Cajun Creole seasoning
• Dash Louisiana hot sauce
• 1 can tomatoes and green chilis, such as Rotel
• 3 cups sliced okra
• Kosher salt
• Freshly ground black pepper
• 6 cups cooked long grain white rice, such as Supreme

Okra and Tomatoes with Stewed Chicken and Sausage

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Image courtesy of George Graham

• 1 pound ground beef 
• 1 pound ground pork into a large bowl
• 6 eggs, lightly beaten 
• 1/2 cup minced onions and 
• 1/2 cup minced celery.
• 1/4 cup minced garlic
• 1/2 cup grated Parmesan Cheese plus more for serving 
• 1 cup seasoned Italian bread crumbs
• salt, pepper, and granulated garlic
• 1/4 cup minced basil
• 20 1/2 inch cubes Pepper Jack cheese
• Your favorite tomato sauce
• 10 hot French rolls

John Folse's Sicilian Meatball Po'boy

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• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup onions, diced
• 1 cup red bell pepper, diced
• 1/4 cup garlic, minced
• 1 (3-lb) fryer chicken, cut into 8 pieces
• 3 cups chicken stock, or as needed
• 4 cups butter beans, shelled
• 1/2 cup green onions, sliced
• salt and freshly ground black pepper

Smothered Chicken With Butter Beans

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• 5 cups water
• 1⅓ cups whole milk
• Salt and pepper
• 1 cup coarse-ground polenta
• 2 ounces Parmesan cheese, grated (1 cup)
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped fine
• 1½ pounds sweet Italian sausage, casings removed
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes 8 ounces baby spinach

TO FINISH AND SERVE

4 ounces mozzarella cheese, shredded (1 cup)

Rustic Polenta Sausage Casserole

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• 1 (4-pound) venison or beef roast
• 1 cup plus 2 teaspoons hot water
• 1 (1-ounce) envelope dry onion soup mix
• 1 tablespoon Worcestershire sauce

Tender Roast Venison

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• 1 tablespoon canola oil 
• 4 skinless, bone-in chicken thighs (about 1½ pounds)
• coarse kosher salt and freshly ground black pepper
• 6 ounces andouille sausage, sliced
• 1 tablespoon Cajun or Creole seasoning
• 1 medium sweet onion, chopped 
• 1 celery rib, chopped 
• ½ red bell pepper, seeded and chopped
• 1 garlic clove, very finely chopped 
• 1½ cups raw long-grain rice 
• 1 (8-ounce) can tomato sauce 
• 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water
• 1 bay leaf, preferably fresh 
• 1 pound large (21/25 count) shrimp, peeled and deveined

Virginia Willis' Seafood and Chicken Jambalaya

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• 1 cup (8 fl oz/250 ml) fresh orange juice
• 2 tablespoons fresh lime juice dried chipotle chili pepper, stemmed and seeded 
• 1 cup (8 fl oz/25~) ml) red salsa, your favorite
• 1/4 cup (2 fl oz/6() ml) olive oil teaspoon salt
• 4 boneless chicken breast halves 
• Fresh orange slices, optional 
• Fresh cilantro (fresh coriander) sprigs, optional

Grilled Citrus-Marinated Chicken Breast

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Turkey Roulade:

• 1 boneless turkey breast half (about 3 pounds)
• Creole seasoning
• Wild Mushroom Stuffing, (recipe follows)
• 12 slices bacon

Wild Mushroom Stuffing:

• 1 cup chopped French bread  
• 1/3 cup milk
• 5 slices bacon, chopped 
• 1 sweet onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, minced 
• 1 (5-ounce) package wild mushrooms, thinly sliced 
• 1½ teaspoons chopped thyme 
• 1/3 cup dry Marsala or white wine
• 1/3 cup grated Parmesan cheese 
• 2 large eggs
• 3 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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• 10 ounces sharp Cheddar cheese 
• 4 cups thinly sliced potatoes 
• salt and pepper
• 6 tablespoons butter, divided
• 1 cup finely chopped onion
• 4 cloves garlic, chopped
• 1/3 cup all-purpose flour
• 1 teaspoon mustard powder
• 2 cups milk
• 2 cups diced cooked ham
• 3 green onions, chopped
• 1 cup soft fresh breadcrumbs

Ham and Potato Casserole

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• 6 flour tortillas
• 1/4 teaspoon chili powder
• 1/2 cup butter
• Salt and black pepper to taste
• 6 cloves garlic, minced
• Granulated garlic to taste
• 1½ pounds (21- to 25-count) shrimp, peeled, deveined
• 3/4 cup sour cream 
• 3/4 cup prepared guacamole
• 1 tablespoon cumin
• 3/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• 3 cups shredded lettuce

Grilled Garlic Shrimp Fajitas

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