• 6 green onions, chopped keep white and green parts
• 1 fresh jalapeño, finely chopped, with seeds
• 1 large green bell pepper, coarsely chopped
• 3 tablespoons unsalted butter
• 1 lb tomatoes, coarsely chopped
• 3 cups corn (from 5 to 6 ears), frozen may be substituted
• 1/2 pound small fresh okra, trimmed, keeping stem end intact

Stewed Corn and Tomatoes with Okra

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• 1/2 cup cooked chicken livers (about 1/4 lb raw), chopped
• ​3 tablespoons plus 1 teaspoon olive oil
• ​1/2 cup yellow onion, finely chopped
• ​1 tablespoon garlic, minced
• ​1/2 cup spicy Italian sausage (6 ounces raw)
• ​1/4 cup Tasso, chopped
• ​2 cups rice
• ​2¾ cups chicken broth
• ​1/2 cup green onions, chopped
• ​2 to 3 dashes Tabasco
• ​salt and freshly ground black pepper to taste

Dirty Rice Wtih Chicken Livers, Italian Sausage And Tasso

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• 12 cups collard greens(2 or 3 small bunches) washed, stemmed, roughly chopped
• 2 tablespoons olive oil
• 1 cup yellow onion, diced (1/4-inch)
• 1 tablespoon garlic, minced
• 1 smoked ham hock
• 3 tablespoons cider vinegar
• 9 cups chicken broth
• 2 teaspoons Tabasco or to taste
• salt and freshly ground black pepper to taste

Collard Greens and Ham Hocks

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• 1 cup Parmesan cheese, shredded
• 1 pound tri-colored fusilli, rotini or penne pasta, cooked al dente, drained, cooled
• 1 16-ounce package ham, diced 
• 1/2 pound salami, diced small
• 1/2 pound provolone or mozzarella cheese, diced small
• 1 32-ounce jar Italian olive salad, drained, oil reserved

If you're up for it, click here for a method for making your own olive salad.

Mardi Gras Muffuletta Pasta Salad

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• 1/4 cup chopped fresh chives
• 1/4 cup chopped green onion
• 1/3 cup chopped white onion
• 1/4 cup diced pimento
• 2 ounces pork tasso
• 4 ounces Elbow Macaroni Pasta (uncooked weight)
• 1/3 cup vinaigrette dressing made with Creole mustard 

Macaroni and Tasso Salad

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• 2 lbs Louisiana shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper (optional)
• 3/4 cup buffalo sauce or hot sauce
• 1 stick butter, melted
• salt, to taste

Shown with Blue Cheese Dip

Buffalo Shrimp

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• 1 pound fresh asparagus, trimmed
• 3 ounces prosciutto, thinly sliced
• 1 tablespoon lemon juice
• Cousins Bleu Cheese Salad Dressing

Asparagus with Prosciutto and Bleu Cheese

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•  1 Muffaletta Bread
• Cousins Spinach Vinaigrette
• Shredded Parmesan cheese
• 1 lb. ham, sliced
• 1 1/2 grated Mozzarella cheese
• 16oz jar artichoke hearts (not marinated), chopped
• 4 oz Kalamata olives
• 4 oz black olives
• 1/2 to 1 cup Feta cheese

Greek Muffaletta

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• 4 large Russet potatoes
• Salted butter
• Cousins Creole Tomato Salad Dressing
• 1 lb. Louisiana Crawfish
• 2 Tbls olive oil
• 4 cloves garlic
• 1 bunch green onions
• 1 lb. crispy bacon crumbled
• 1 chopped tomato
• Optional:  grated mild cheddar cheese

Potato Skins

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Green Tomatoes with Lump Crab

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