• 3½ to 4-pound chicken, roasted
• 2 medium onions, 1 quartered, 1 diced small
• 1 tablespoon canola oil
• 1 pound smoked sausage, diced
• 2 tablespoons butter
• 1 green bell pepper, cored, seeded and diced
• 1 red bell pepper, cored, seeded and diced
• 2 small jalapeño peppers, seeded and minced
• 1 bunch scallions (white and light green parts), thinly sliced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon Donnie’s Spice Mix (recipe follows)
• 2 teaspoons salt
• 5 bay leaves
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 2½ cups long-grain rice, rinsed

Donnie’s Spice Mix Makes scant 1 cup

• 2 tablespoons cayenne pepper
• 2 tablespoons paprika
• 1 tablespoon ground white pepper
• 1 tablespoon ground black pepper
• 4 tablespoons chili powder
• 1 tablespoon garlic powder

Original Chicken and Sausage Jambalaya

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• 1 3 1⁄2–5 lb. fully trimmed beef tenderloin, butt end left intact
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• 3 tablespoons Dijon mustard
• 3 tablespoons cracked black peppercorns
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 1⁄2 cups sour cream
• 3 tablespoons prepared horseradish

Note: Easy, decadent and impressive. The meat can be seasoned and refrigerated, wrapped in plastic, for up to 24 hours. Just bring it to room temperature before roasting.

 Herb Crusted Beef Tenderloin

• 3 cups fresh broccoli florets or 2 10-ounce packages frozen broccoli florets, cooked, drained, and cooled
• 3 boneless, skinless chicken breasts, cooked and diced
• 3 cups Cauliflower Purée (recipe follows), heated
• Creole seasoning to taste
• 1½ cups shredded Cheddar or Parmesan cheese
• 1/2 cup seasoned breadcrumbs

Cauliflower Purée

• 1 large head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter or low-fat butter substitute
• 1/2 to 3/4 cup milk, cream, half-and-half, or fat free half-and-half, heated
• salt and freshly ground pepper to taste

Chicken Divan with Cauliflower Purée

Click image to enlarge

Fish

• 4 5-ounce amberjack filets
• 2 tablespoons Tony Chachere's Herbs and Spices Seasoning
• kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Crawfish Vinaigrette

• 1 tablespoon butter
• 1/2 pound Louisiana crawfish tails
• 1/2 teaspoon Tony Chachere's More Spice seasoning
• 1 tablespoon Creole mustard
• 1/4 cup rice wine vinegar
• 1/2 cup olive oil
• 2 cups washed greens or lettuces of choice
• 4 small red radishes, thinly sliced

Pan Seared Amberjack with Local Greens and Warm Crawfish Vinaigrette

Video of Cooking Demonstration Available

• 1 stick butter
• 1 small onion, chopped
• 4 green onions, chopped
• 2 ribs celery, chopped
• 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/2 cups half-and-half
• 1 tablespoons minced fresh parsley plus additional for garnish
• salt and freshly ground black pepper to taste
• 16 ounces pasta of choice, cooked al dente, drained
• 1/2 cup grated Parmesan cheese

Pasta with Shrimp or Crawfish

Shrimp

• 24 colossal (U-10) Gulf shrimp, peeled and deveined
• 1 cup Shrimp Base (recipe follows)
• 1 cup heavy cream
• 2 sticks butter
• 2 tablespoons freshly ground black pepper
• hot French bread

Shrimp Base

• 2 tablespoons olive oil
• 1 cup shrimp peelings (heads, shells)
• 1 cup oyster liquor
• 1 cup Worcestershire sauce
• 1½ tablespoons cracked black pepper
• 1½ tablespoons Creole seasoning
• 1 whole clove garlic
• 1 bay leaf
• 2 tablespoons lemon juice

Click for Video of Cooking Demonstration

Biscuits

• 3/4 cup baked, pureed, Louisiana sweet potatoes
• 2 tablespoons brown sugar
• 1/2 stick butter (4 tablespoons)
• 4 teaspoons baking powder
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Seafood Stew

• 2 tablespoons vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tablespoons minced garlic
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup diced mirliton
• 1/2 cup Abita Amber beer
• 1 tablespoons Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew with Sweet Potato Biscuits

Click for Video of Cooking Demonstration

Chicken

• 4 boneless, skinless chicken breasts
• 1 cup tightly packed fresh spinach leaves, as needed
• 1 cup Louisiana crawfish tails, chopped
• 1 tablespoon blackening seasoning
• 1/4 teaspoon chopped fresh thyme
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Bayou Sauce (recipe follows)
• parsely for garnish

Bayou Sauce

• olive oil as needed
• 1 tablespoon chopped sun-dried tomato
• 1 teaspoon minced shallots
• 1 teaspoon minced capers
• 1/2 cup heavy cream
• 1/4 cup white wine
• juice of half a lemon
• 2 tablespoons unsalted butter
• 1 teaspoon chopped parsley
• salt and freshly ground black pepper to taste

Crawfish-Stuffed Bayou Chicken

Click for Video of Cooking Demonstration

Shrimp

• 4 colossal (U-10 count) Gulf shrimp, peeled and deveined
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil

Couscous

• 2 tablespoons cooked black beans
• 2 tablespoons julienned sun dried tomatoes
• 6 tablespoons cooked Israeli couscous
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped green onions
• salt and fresly ground black pepper to taste

Coulis

• 2 ounces guava paste
• 2 ounces water
• 1 teaspoon Sriracha hot sauce

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 

Click for Video of Cooking Demonstration