Sauce 

• 1 1/4-cups pecan pieces
• 1 cup butter
• 1/2 pound dark brown sugar
• 1/2 cup honey

Lost Bread 

• 4 eggs
• 2 cups milk
• 2 tablespoons sugar 
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• pinch salt
• 4 tablespoons butter 
• 8 slices day-old French bread, cut 3/4-inch-thick

Topping 

• 2 tablespoons butter
• 8 ounces andouille sausage, sliced
• 1 pint seasonal berries: (Ponchatoula strawberries, blueberries, or black berries) sliced
• powdered sugar for garnish

• 6 cups cooked white rice (Jazzmen brand is local Louisiana)
• 2 tablespoons flour
• 3 tablespoons shortening
• 1 cup celery, diced
• 1 large onion, diced
• 1 large bell pepper, diced
• 2 cloves garlic, minced
• 1/2 can tomato paste
• 1 quart water
• 2 quarts chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound link sausage, sliced
• 1 package frozen okra (1-1/2 cups)
• 1 pound shrimp
• 2 sprigs parsley (optional)
• 1 teaspoon gumbo filé

Creole Seafood Gumbo

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White Grits

• 4 cups water
• 1 teaspoon salt
• 1 cup Anson Mill white stone-ground organic grits
• 1/2 cup Mascarpone cheese
• 2 tablespoons butter

Crawfish Stock

• 1 rib celery, quartered
• 1 carrot, peeled and quartered
• 1 onion, peeled and quartered
• 1 sprig thyme
• 1 head garlic, split in half
• 2 pounds Louisiana crawfish shells
• 1 gallon water (or just enough to cover shells)

Sautéed Crawfish and Sauce

• 2 tablespoons extra virgin olive oil
• 30 large Louisiana crawfish tails
• Creole spice, to taste
• salt, to taste
• 6 tablespoons Jacob’s Andouille sausage, diced small
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 2 tablespoons small diced Piquillo pepper
• 1 tablespoon chopped thyme
• 1 quart crawfish stock
• 2 tablespoons unsalted butter
• 2 cups diced tomatoes
• 1 tablespoon chopped chives
• 1 teaspoon fresh lemon juice
• 1/2 cup chervil pluches (small 3-leafed sprigs of chervil), for garnish

Crawfish and Andouille Grits

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• 4 tablespoons olive oil
• 2 tablespoons sliced garlic
• 4 tablespoons minced shallots
• 1 teaspoons chile flakes
• 2 teaspoons fresh chopped sage
• 1/4 cup chopped Andouille sausage
• 1/2 cup Louisiana crawfish tails
• 1/4 cup chicken stock
• 1/2 cup tomato puree
• 1/4 cup heavy cream
• 5 cups pasta of your choice, cooked al dente
• 1 tablespoons butter
• salt and freshly ground black pepper to taste

Smoked Andouille and Louisiana Crawfish over Pasta

Photo by Matthew Noel for Louisiana Kitchen & Culture