Creole Sauce

• 1/2 cup olive oil
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 2 bay leaves
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) can Rotel Diced tomatoes and Green Chilies
• 1/2 teaspoon sugar
• pinch dried thyme
• pinch dried basil
• 1 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste

Fish

• 4 (5-8 ounce) catfish fillets
• 1 cup (90-110 count) shrimp, peeled and deveined
• Creole sauce
• 4 cups steamed white rice
• 1/4 cup parsley, chopped for garnish

Baked Catfish Creole

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• 3 - 4 pound hen, cut up
• 2 heaping tablespoons dark roux recipe here
• 1 small onion
• salt, black pepper, and cayenne to taste
• handful green onion tops
• 1/2 cup chopped parsley
• 1 can sliced mushrooms

Old Style Chicken Stew

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Seafood Gumbo

• vegetable oil
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 3/4 lb smoked sausage, sliced, Andoulle preferred
• 1/2 green bell pepper, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1 celery rib, finely chopped
• 3 tablespoons long grain rice
• 2 cups chicken stock
• 3/4 lb cooked ham steak, cut into 1/4x2-inch strips
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 tespoon cayenne pepper
• 3/4 lb medium shrimp, shelled and deveined
• 1/2 lb okra, trimmed and sliced

Biscuit Topping

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup cold unsalted butter plus 1 tablespoon melted butter
• 3/4 cup butter milk

New Iberia Biscuit Topped Seafood Gumbo Pie

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Trout:

• 1-1/2 cups Meunière Sauce, for serving (recipe follows)
• Vegetable oil, for deep frying
• 6 skinless trout fillets, 6 to 7 ounces each, preferably speckled trout
• 1 cup all-purpose flour
• Kosher or sea salt and freshly ground black pepper
• 1/2 cup whole milk           
• 1/4 cup buttermilk
• 2 lemons, ends trimmed and cut into wedges, for serving
• Sprigs of fresh flat-leaf or curly parsley, for garnish

Meunière Sauce Yield: 2 cups

• 3 tablespoons Medium-Dark Roux
• 2 tablespoons (1 ounce) unsalted butter
• 1/2 stalk celery, finely chopped
• Half a white onion, finely chopped
• 1/4 cup finely chopped seeded and de-ribbed green bell pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1 bouquet garni
• 1 clove
• 1-1/2 cups veal stock or beaf stock
• Juice of 1/2 lemon
• Kosher or sea salt and freshly ground black pepper

Chef note: The sauce will keep in the refrigerator for up to 1 week.

Arnaud's Speckled Trout Meunière

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Broth

• 1 lb medium-sized shrimp, peeled, deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian parsley, flat leafed
• kosher salt
• 5 cups of water
• 4 tablespoons olive oil

Risotto

• 1 clove garlic, chopped
• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded and diced
• 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

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• Flour tortillas

Suggested Fillings

• Various shredded or crumbled cheeses
• Refried beans
• Grilled flank steak (find a recipe here)
• Shredded roast chicken
• Boiled or grilled shrimp
• Pulled pork (find a method here; eliminate BBQ sauce)
• Minced green onions
• Minced cilantro
• Minced garlic
• Sauteed mushrooms
• Grilled onions
• Minced chilis

Quesadilla Bar

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• 1 flank steak, two lbs
• 4 cloves garlic, minced
• juice of 1 lime
• 1/2 cup soy sauce, preferably Tamari
• coarsely ground black pepper
• 1 tablespoon cumin

Marinated Grilled Flank Steak

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• 2 tablesppons oil
• 1 1/2 to 2 lbs boneless beef chuck roast
• 1 large onion, thinly sliced
• 3 sweet potatoes, peeled and quartered lengthwise
• 2/3 cup beef broth
• 3/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 tespoon pepper
• 1/4 teaspoon cinnamon
• 1 tablespoon corstarch
• 2 tablespoons cold water

Slow Cooked Pot Roast And Sweet Potatoes

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• 1bulb garlic
• Mushrooms (fresh)
• Bunch of frog legs (given to me by a guy — Scott — who I met at a doughnut store on Sunday morning; it’s a Louisiana thing)
• Butter
• Grapeseed oil
• Flour
• Beer
• White wine
• Seasoning
• More seasoning

Willie Robertson's Frog Legs

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• 2 pounds skirt, flank, or other steak, in four pieces
• salt
• 1 bunch flat-leaf parsley, washed and trimmed
• 4 cloves garlic, finely chopped
• 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
• 1 teaspoon Louisiana-style hot sauce
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon black pepper
• cooking oil, as needed

Steak with Parsley Sauce

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