• 1 slice of bacon, chopped
• 1/2 cup andouille sausage
• 1 small onion, chopped
• 1 head cabbage, chopped
• 1 teaspoon sugar
• 1 tablespoon Creole/Cajun seasoning
• 1 tablespoon butter
• rice (optional)

Creole Sauteed Cabbage

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Marinade

• ¼ cup fresh lime juice
• ¼ cup chopped cilantro
• 2 cups tomato juice
• 1 cup chopped red onion
• 1 tablespoon chili powder, Ancho preferred

Sauce

• ½ cup jarred Salsa Verde
• ½ cup low fat sour cream

Grilled Shrimp Tacos

• 24 medium Louisiana shrimp, peeled, deveined, tails left on (optional)
• salt and pepper to taste
• 8 6-inch corn taco shells
• ½ pound red cabbage, shredded
• 1 cup cilantro, chopped
• lime wedges for serving
• 8 metal skewers for grilling

Grilled Shrimp Tacos

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• 1 medium head green cabbage  
• 12 ounces uncooked ground turkey breast   
• 1/2 cup onions, diced   
• 1/2 cups cooked brown rice, regular or instant   
• 1 large egg 
• 1/2 teaspoon garlic powder   
• 1/4 teaspoon ground cinnamon   
• 1/4 teaspoon salt   
• 1/4 teaspoon black pepper   
• 28 ounce can diced tomatoes   
• 1 cup reduced-sodium chicken broth   

Stuffed Cabbage Rolls

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• 6 beef tenderloins, 6-8 oz each
• olive oil, as needed
• 2 teaspoons kosher salt
• 4 teaspoons freshly ground black pepper
• 2 tablespoons chopped fresh thyme
• 2 tablespoons butter
• 1 pound jumbo lump crab meat, picked over
• 2 tablespoons finely minced parsley
• 1 recipe Galatoire's Bernaise Sauce (click here)

Note: shown here topped with steamed asparagus.

Tenderloin with Jumbo Lump Crab

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• 4 ripe tomatoes
• 1 fryer chicken cut into 8 pieces
• 2 teaspoons salt, plus additional to taste
• freshly ground black pepper to taste
• 2 tablespoons salted butter
• 1 celery stalk, diced, about 1/2 cup
• 1 green pepper, diced, about 1 cup
• 2 onions, diced, about 1 1/2 cups
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• 3 cups chicken stock
• 3 cups steamed wite rice
• 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

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• 1 tablespoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/4 cup dry sherry
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 2 cups grated Parmesan cheese, in all
• 4 cups chopped cooked turkey
• 1 (16-ounce) package spaghetti, cooked to al dente, drained
• 1/2 cup seasoned bread crumbs

Turkey Tetrazzini

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• eggs
• water
• white vinegar

Poached Eggs

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• 2 cups butter
• 1/4 cup onion juice
• 1/4 cup garlic juice
• 1/4 cup Louisiana-style hot sauce
• 1/4 cup Worcestershire sauce
•  tablespoons ground black pepper
• 1 teaspoon cayenne pepper
• 7 fluid ounces beer
• 3 gallons peanut oil for frying, or as needed
• 12 pound whole turkey, neck and giblets removed

Click for 5 different Injection marinades

Cajun Fried Turkey

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Crispy Quail

• 6 farm-raised quail, sliced in half lengthwise
• 3 cups buttermilk
• 3 cups flour seasoned with 3 teaspoons Cajun seasoning
• vegetable oil for frying

Fried Chèvre (recipe follows)

• 4 ounces chèvre
• 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning

Fried Chèvre

• 4 ounces chèvre
• 1 egg eaten with 1 cup milk
• 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning
• vegetable oil for frying, preferably oil used for frying quail

Fig, Balsamic, Cane Syrup Vinaigrette

• 6 ounces aged balsamic vinegar
• 2 ounces fig jam
• 8 ounces Steen's cane syrup
• 2 cups extra-virgin olive oil

Sugar & Spice Pecans

• 1 egg white
• 1 teaspoon water
• pinch each of cinnamon, cayenne, and kosher salt
• 1/4 cup sugar
• 1 cup  pecans

Crispy Fried Quail with Fig, Balsamic

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• 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3½ cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1/3 cup dry vermouth or dry white wine
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

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