• 1 lb red beans
• 1 lb Smoked ham hock
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• salt and pepper and Creole seasoning to taste
• 2 cloves garlic
• 1/2 stick butter

Chef Buster Holmes' Red Beans and Rice

For the Meuniere Sauce

• 1 cup white wine
• ¾ cup veal demi glace
• 4 tablespoons chopped shallots
• 1 tablespoon heavy whipping cream
• 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
• 1 pound unsalted butter (4 sticks) cut into 8 cubes
• ½ cup lemon juice

For the Crab Reduction

• 2 tablespoons unsalted butter
• 2 shallots, very finely sliced
• 1 carrot, peeled, finely chopped
• 1 pound gumbo crabs
• 4 ounces Jazzmen rice flour
• 2 tablespoons Cognac
• 1/2 cup white wine
• 1 1/2 cups fish stock
• 1 bay leaf
• 1 sprig thyme
• 2 teaspoon tomato paste
• pinch paprika
• pinch cayenne pepper
• ½ cups heavy cream
• salt and freshly ground black pepper, to taste

For the Squash Sauté

• 2 small to medium local zucchini
• 2 small to medium  yellow squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste

To Finish the Dish

• Jazzmen rice flour, for dredging
• kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 8 ounces chopped chives, in all
• 8 ounces chopped parsley, in all
• 8 ounces chopped garlic, in all
• 8 ounces clarified butter, in all
• 4 4-ounce portions puppy drum
• 8 10/15 count Louisiana shrimp, peeled and butterflied
• 6 ounces  Meunière Sauce (recipe follows)
• 6 ounces Crab Reduction (recipe follows)
• 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
• Squash Saute (recipe follows)
• micro greens for garnish (optional)
• edible flowers for garnish (optional)

For the Ragout:

• 1/4  cup olive oil
• 1/4  pound morel mushrooms
• 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
• 1 cup Shellfish Pan Sauce (recipe follows)
• 3  tablespoons unsalted butter
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup fresh fava beans, shelled and peeled
• 1/2  pound peeled Louisiana crawfish tails
• salt and freshly ground black pepper, to taste
• 1 cup Parmesan cheese, shaved
• 6 sprigs fresh chervil

For the Pasta

• 1 pound or 2 cups semolina flour
• 1 tablespoon olive oil
• 1 pinch salt
• 5 large eggs

For the Shellfish Pan Sauce

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup minced fennel
• 1 teaspoon crushed red pepper flakes
• leaves from 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup dry vermouth
• 1 cup shellfish stock

• 36 shucked fresh Louisiana oysters
• 3/4 cup sweet, thick Chinese soy sauce or Indonesian soy sauce (kejap manis)
• 2 ounces chile-garlic sauce
• 2/3 cup self-rising flour
• 2/3 cup self-rising yellow corn meal
• 2/3 cup self-rising white corn meal
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1/2 gallon (approximately) peanut oil
• 1 cup sweet chile sauce
• 1 bunch fresh basil leaves, cut into thin strips
• 1/4 cup toasted sesame seeds

Sweet and Spicy Sesame Oysters

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• 6 tablespoons salted butter
• ¼ cup flour
• 1 cup onion, chopped
• ½ cup green pepper, chopped
• ½ cup celery, chopped
• 1 tablespoon garlic, minced
• 1½ cup shrimp medium size, peeled and deveined
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ceyenne
• 1 teaspoon fresh lemon juice
• ⅓ cup scallions, thinly sliced
• 1 tablespoon parsley, minced
• boiled rice

Shrimp Etouffée

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• 2 tablespoons salt butter
• 4 cups onion, chopped
• 2/3 cup green pepper, chopped
• 1/3 cup scallions, thinly sliced
• 1 tablespoon garlic, minced
• 2 tablespoons parsley, minced
• 1 lb lean pork, cut into 3/4 inch cubes
• 1 cup baked ham, finely chopped
• 6 Creole smoked sausage, sliced  1/2 inch thick
• 1½ cup long grain rice
• 3 cups rich beef stock
• 2½ teaspoons salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/2 teaspoon chili powder
• 2 whole bay leaves, crushed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cloves.

Jambalaya

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For the Crawfish Filling:

• 1/2 cup butter
• 1/4 cup flour
• 1 cup chopped onion
• 2 teaspoon garlic, minced 
• 1/3 cup diced bell pepper
• 3 tablespoons chopped parsley
• 1 tablespoon chopped celery
• 1/2 tablespoon minced shallot
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• dash cayenne pepper
• 1/8 teaspoon thyme
• 2 lbs crawfish tail, fat included
• 1 oz brandy
• 2 oz heavy cream

For the Pie:

• 2½ cups sifted flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cut into small pieces
• 1/2 cup ice water

Louisiana Crawfish Pie

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• 1/4 cup (1/2 stick) salt butter
• 1/4 cup + 1½ teaspoons olive oil
• 3 garlic cloves, large, cut into 1/3 inch pieces
• 1/2 teaspoon dried basil
• 1 tablespoon parsley, minced
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon + 1/4 teaspoon salt
• 1 pint freshly shucked oysters (about 2 dozen medium sized)
• 12 ounces of spaghetti

Note: To prepare this dish for 4 simply double all ingredients but water. You'll need about 6 quarts of water for 24 ounces of spaghetti. Shown with fettuccini

Oysters and Spaghetti

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• 4 6 to 8 ounce grouper fillets (or other mild white fish)
• 2 large eggs
• 1½ cups flour
• 1¼ teaspoon salt
• 1/4 teaspoon white pepper, freshly ground best
• 1/8 teaspoon cayenne
• 1/4 cup (1/2 stick) salted butter
• 1/4 cup olive oil
• 1/3 cup shallots, minced
• 1 bay leaf
• 3/4 teaspoon dry marjoram

Pan-Fried Grouper

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• 5 tablespoons of creamy peanut butter
• 3 green onions (scallions), chopped
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon cayenne pepper
• 1 (3 -4 )lb chicken
• 1 inch piece of fresh ginger
• 2 garlic clovves
• handful of fresh cilantro

Roasted Peanut Chicken