Stuffing

• 6 tablespoons butter
• 2 yellow onions, diced
• 2 ounces chopped garlic
• 1 pound andouille sausage, finely diced
• 8 cups crumbled cooked corn bread
• 8 cups toasted fresh bread crumbs
• 1 teaspoon Creole seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups chicken stock
• 2 large eggs, beaten
• 12 lb fresh turkey
• 1 tablespoon vegetable oil
• Worcestershire gravy (recipe follows

Worcestershire Gravy

• 2 tablespoons olive oil
• 2 onions, chopped
• 1/2 cup tamarind paste
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 jalapeños, seeded and minced
• 1/4 cup canned anchovies, chopped
• 1/4 cup tomato paste
• 2 whole cloves
• 2 tablespoons freshly cracked black pepper
• 1/2 cup dark corn syrup
• 1 cup molasses
• 2 cups white vinegar
• 1 bottle dark beer
• 1/2 cup orange juice
• 2 cups water
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• Reserved turkey neck and giblets

Holiday Turkey with Cornbread-Andouille Stuffing

Click image to enlarge

• 6 duck breasts
• Salt and pepper to taste 
• 1 tbs olive oil

Pecan Sauce               

• 1/2 cup white corn syrup
• 1 cup light brown sugar
• 1/2 stick butter
• 1 cup pecans (pieces or halves) 
• Salt and pepper to taste

Pan Roasted Duck Breast with Pecan Sauce

Click image to enlarge

• 2 cups pecan halves
• 1 cup plus 1 tablespoon all-purpose flour, in all
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1teaspoon basil (fresh or dried)
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large egg
• 1 cup milk
• 1 stick butter
• juice from 3 large lemons, seeds removed
• 2 cups chicken or fish stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped parsley
• 6 bass filets
• salt, to taste

• 1 1/2 cups peanut oil, for frying
• 12 ounces evaporated milk
• 1 cup water
• 1 large egg, lightly beaten
• Salt and freshly ground white pepper
• 1 whole chicken (about 3 1/2-pounds), rinsed, patted dry and cut into 8 pieces
• 1/2 cup all-purpose flour
• Chopped dill pickle, for garnish
• 1 tablespoon garlic, finely chopped
• 1 tablespoon parsley, finely chopped

Louisiana Fried Chicken

• 12 savory (unsweetened) crêpes
• 8 ounces fresh, unseasoned goat cheese
• 3/4 ounce (about 1½ tablespoons) minced shallots
• Pinch plus 1 tablespoon salt, in all
• Pinch of freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, diced
• 1/4 cup green bell pepper,diced
• 1 tablespoon garlic, finely minced
• 1/4 cup julienned tomato
• 1½ tablespoons Chardonnay
• 1½ tablespoons flour
• 1½ tablespoons Creole seasoning
• 1 cup fresh, peeled Louisiana crawfish tails
• 1/2 stick (4 tablespoons) unsalted butter
• 3 cups heavy cream

Louisiana Crawfish Crepes with Goat Cheese Filling

Click image to enlarge

• Three cups chicken broth
• pinch of saffron, crumbled
• olive oil
• 1½ lbs pork loin, cut into 1/2-inch cubes
• Kosher or sea salt
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, chopped
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper, or to taste
• 1½ cups Arborio rice
• 1 cup shelled edamame or baby lima beans
• 2 cups baby spinach
• 1/2 cup flat leaf parsley, chopped
• 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

Click image to enlarge

• 6 large speckled trout fillets
• Salt and pepper, to taste
• Cajun seasoning, to taste
• plain flour, for dusting
• 1 stick (8 tablespoons) butter, in all
• 1 (4-ounce) package slivered, blanched almonds
• 1/4 cup lemon juice

Trout Almandine

Click image to enlarge

• 2 large ripe Creole tomatoes
• 2 tablespoons extra-virgin olive oil, in all
• salt, to taste
• freshly ground black pepper, to taste
• 1 pound Louisiana shrimp (21-25 count)
• 4 ounces arugula
• Preserved Lemon Vinaigrette, for serving
• (recipe follows)
• fresh soft herbs, for garnish, such as
• parsley, tarragon, or chives
•  

Preserved Lemon Vinaigrette
Makes about 1 1/4 cups dressing 

• 2 tablespoons Champagne vinegar
• 1 teaspoon minced preserved lemon
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon Louisiana honey
• 1/2 teaspoon minced shallot
• 1/8 teaspoon Dijon mustard
• 1 cup canola or vegetable oil
• Salt and freshly ground black pepper
• to taste

• 4 teaspoons cracked coriander
• 3 teaspoons minced garlic
• 3 teaspoons thyme
• 1/2 teaspoon black pepper
• Zest of 2 lemons
• 1/2 cup olive oil
• 4 pounds Louisiana brown shrimp, skewered
• Fresh Basil Pesto (recipe here)

Grilled Gulf Shrimp with Pesto

Click image to enlarge.

• 1/4 cup Louisiana popcorn rice
• 1 pound pork shoulder, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 1/4 pound duck livers, cleaned of veins and fat
• 1 onion, small dice
• 5 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, snipped
• 1 bunch green onion, finely sliced
• kosher salt, to taste
• black pepper, to taste

Dough

• 4 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 2 eggs
• 1 cup milk

Country-Style Meat Pies

Click image to enlarge