• 4 pounds butternut squash, roasted and pureed
• 5 tablespoons unsalted butter
• 2/3 cup yellow onions, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon Madras curry powder
• 1 tablespoon roasted garlic puree (substitute π tsp. garlic powder)
• A pinch of ground allspice 
• 6 cups water
• 1/4 cup canned pumpkin puree
• 2 tablespoons chopped ginger
• 1 Granny Smith apple, peeled, cored and diced
• 1/4 cup heavy cream, heated to 155° F
• 1/4 teaspoon habañero hot sauce
• Fresh chopped tarragon (optional)

Roasted Butternut Squash And Pumpkin Soup

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• 2 ½ sticks unsalted butter, in all
• ¾ cup all-purpose flour
• 1 pound turtle meat, cut into ½-inch cubes
• 1 cup minced celery
• 2 medium onions, minced
• 1 ½ teaspoons garlic, minced
• 3 bay leaves
• 1 teaspoon oregano
• ½ teaspoon thyme
• ½ teaspoon freshly ground black pepper
• 1 ½ cups tomato purée
• 1 quart beef stock (add turtle bones when making the stock, if available)
• Salt and freshly ground black pepper, to taste as needed
• ½ cup lemon juice
• 5 hard boiled eggs, finely chopped
• 1 tablespoon minced parsley
• 6 teaspoons dry sherry

Commander's Palace Turtle Soup

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• 3 Mirlitons, peeled and diced ¼ inch
• 1 large carrot, peeled and diced ¼ inch
• 1 medium yellow onion, peeled and diced ¼ inch
• 1 rib of celery peeled and diced ¼ inch
• 1/2 lb butter
• 1/2 lb flour
• 2 quarts crab stock or (fish bouillon cubes)
• 2 cups Sauterne (Riesling will work too),white wine
• 1 teaspoon liquid crab boil
• 1 bay leaf
• 1 ½ quarts heavy cream
• 1 pound jumbo lump crab meat (or crab claws)
• Chopped parsley and paprika for garnish
• Salt and white pepper for seasoning

 Mirliton Crab Bisque

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• 4 tablespoons unsalted butter
• 1 1/2 pounds turtle meat, trimmed of all sinew and cut into 1/4-inch cubes
• 8 cloves garlic, minced
• 2 medium-size onions, chopped finely
• 4 stalks celery, chopped fine
• 2 medium-size green bell peppers, chopped finely
• 1 1/2 tablespoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper
• 2 medium-size Creole tomatoes, seeded and chopped finely
• 3/4 cup all-purpose flour
• 3 quarts beef stock
• 1 cup Worcestershire sauce
• 2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce
• 2 tablespoons Italian (flat-leaf) parsley leaves, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 5 large eggs, hard-boiled, chopped fine
• 6 ounces fresh spinach, washed, stemmed and leaves slices fine
• zest of 3 lemons, chopped fine
• 1/3 cup fresh lemon juice
• 1/3 cup good-quality pale sherry

• 4 tablespoons butter
• 2 tablespoons olive oil
• 6 cups thinly sliced yellow onions
• 4 garlic cloves, peeled and left whole
• 1 teaspoon sugar
• 1/4 cup brandy
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 3 quarts beef stock or broth
• 1 1/2 cups dry white wine
• salt and black pepper, to taste

Croutons

• 8 thick slices French bread
• 4 tablespoons butter, softened
• 4 tablespoons olive oil
• 3 cloves garlic, minced

Gratinée

• 8 ounces Gruyére cheese, shredded
• 8 ounces mozzarella, shredded
• 4 ounces freshly grated Parmesan cheese

• 1/2 carrot, finely chopped 
• 1/2 onion, finely chopped 
• 2 sprigs parsley 
• 1/2 bay leaf 
• Pinch thyme 
• 1 cup white wine 
• 24 whole raw medium shrimp, washed 
• 3/4 cup flour 
• 2 quarts chicken stock 
• 3 tablespoons cream 
• 2 tablespoons butter 
• 2 tablespoons brandy, sherry, or Madeira

Broussard's Shrimp Bisque

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• 1 lb dark red kidney beans
• 6 cups water
• 2 cups onion, finely chopped
• 1½ cups green bell pepper, finely chopped
• 1 cup celery, finely chopped
• 1 tablespoon garlic, minced
• 3 bay leaves, crushed
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 lb smoked sausage, cut into 8 pieces
• 1 tablespoon vinegar
• 1½ teaspoons salt, or to taste
• 2 tablespoons parsley, chopped

Notes: Be sure to use beans labeled “dark red kidney beans”, and not simply “red beans”. The latter lack the deep, almost smoky flavor essential to this dish, and are softer in texture – more like pinto beans.

Slow Cooked Red Beans and Rice

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• 1 quart shucked oysters
• 3 cups oyster liquor
• 1 pound russet potatoes, peeled, diced into 1/2-inch chunks
• 1 medium onion, minced
• 1 cup finely sliced leeks, white part only, rinsed carefully
• 1 cup finely chopped celery hearts, leafy parts included
• 1 tablespoon garlic, minced or pressed
• 2 tablespoons butter
• 2-3 small bay leaves
• 1 1/2 cup total of milk or half-and-half
• 1/3 cup plain flour
• Salt and pepper to taste
• Your favorite Louisiana-style hot sauce to taste

 Oyster Chowder

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• 1 cup olive oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 1/2 cup chopped garlic
• 1 cup flour
• 1 cup Steen’s cane syrup
• 1 teaspoon curry powder
• 2 quarts crawfish stock
• 14 oz. can of unsweetened pumpkin 
• 2 cups fresh corn kernels
• 1 lb. peeled Louisiana crawfish tails  
• 1 cup heavy cream
• Salt to taste
• Pepper to taste

Crawfish and Corn Bisque with Curried Pumpkin

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• 3 cups tomato juice
• 2 large tomatoes, peeled, seeded and chopped
• 1 medium bell pepper, chopped
• 1 cucumber, peeled, seeded and chopped
• 1 medium red onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, minced
• 1/2 cup Tony Chachere's Roasted Garlic and
• Herb Marinade
• 1 tablespoon Tony Chachere's Creole
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup chopped flat leaf parsley