• 2 large russet potatoes, peeled and quartered 
• 1 tablespoon (15 ml) kosher salt 
• 1 tablespoon (15 ml) unsalted butter 
• freshly ground black pepper 
• 4 extra-large green bell peppers 
• 1 tablespoon (15 ml) olive oil 
• ½ cup (120 ml) diced yellow onion 
• 1 tablespoon (15 ml) minced garlic 
• 1 (10 ounce [280 g]) can mild diced tomatoes and green chiles, drained 
• 1 pound (455 g) ground beef 
• I pound (455 g) ground pork 
• t medium egg 
• 1 cup (240 ml) unseasoned bread crumbs 
• 1 tablespoon (15 ml) Cajun Seasoning Blend  
• 4 s!ices pepper Jack cheese 
• 8 strips regular smoked bacon 
• 3 tablespoons (45 ml) red pepper jelly 

Stuffed Bell Popper

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• 1 pound of peeled crawfish tails 
• 1 pound of shrimp, peeled and deveined 
• ½ cup of oil 
• 1 large bell pepper
  
• 1 small onion
• 1 rib of celery celery 
• 1 teaspoon of cayenne pepper 
• Salt and black pepper, to taste 
• 2 eggs 
• 1 cup of bread crumbs , or 3 or 4 slices of bread, cubed 
• 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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• 1 pound Louisiana shrimp or crawfish
• 4 large bell peppers
• 2 tablespoons vegetable oil
• 1/2 pound andouille sausage, chopped
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 2½ cups crumbled cornbread
• 2/3 cup fresh grated Parmesan cheese
• 2 eggs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Seafood-Stuffed Bell Pepper

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Base:

• 2 cups beef flap steak (or sirloin), cut in 1/4-inch dice
• 6 tablespoons Chef Paul Prudhomme's Fajita Magic®, in all
• 2 tablespoons vegetable oil, in all
• 2 tablespoons unsalted butter, in all
• 2 cups onions, chopped
• 1 cup red bell peppers, chopped 
• 1 cup yellow bell peppers, chopped
• 1 cup corn kernels
• 1 cup tomato, finely diced
• 4 cups baby spinach leaves
• 2/3 cup chicken stock

Assembly:

• 1½ cups Orange Magnolia Sauce (recipe below)
• 4 cups cooked rice
• 8 medium sized bell peppers

Orange Magnolia Sauce:

• 2 tablespoons Chef Paul Prudhomme's Seafood Magic®
• 6 tablespoons unsalted butter
• 1 teaspoon dark brown sugar
• 1 cup ketchup
• 1 cup heavy cream

Chef Paul Prudhomme's Stuffed Bell Peppers

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• 4 tablespoons lard, plus more for greasing the pan
• 1 tablespoon chopped onion
• 1 tablespoon chopped red bell pepper
• 3 tablespoons all-purpose unbleached flour
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne
• 1 cup milk
• 11/2 cups fresh corn
• 1 egg, slightly beaten
• 2 green bell peppers, halved, membranes and seeds removed
• 2/3 cup panko crumbs
• 1/4 teaspoon paprika

Corn-Stuffed Peppers

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• 1/2 cup apricot preserves
• 1/4 cup soy sauce
• 6 green onions, minced
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1¼ teaspoons chili powder
• 1½ pounds sirloin steak tips, trimmed and cut into 1½-inch pieces
• 2 cups pineapple, cut into 1½-inch pieces, canned OK
• 2 red bell peppers, stemmed, seeded cut into 1½-inch pieces
• 1 large red onion, quartered through root end, each quarter cut into 1-inch pieces

Grilled Beef Kebabs

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• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 2 cups tomatoes, peeled, finely chopped (Creole tomatoes preferred)
• 1 small onion, finely minced
• 1⁄2 small bell pepper, finely minced 
• 2 cloves garlic, finely minced
• salt, pepper, Louisiana-style hot sauce

• 1 (14½-ounce) can golden hominy, rinsed and drained
• ​1 (14½-ounce) can white hominy, rinsed and drained
• ​2 cups chopped fresh tomatoes
• ​1/4 pound sharp Cheddar cheese, shredded (1 cup)
• ​1/2 cup mayonnaise
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 4 green onions, white and green parts, chopped
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon salt

Hominy Salad

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• 1 lb new potatoes
• ​2 large red bell peppers, seeded and diced
• ​1 cup pitted green olives
• ​1 8-ounce can oil-packed tuna, drained
• ​6 tablespoons extra virgin olive oil
• ​2 tablespoons red wine vinegar
• ​1 teaspoon ground cumin
• ​1 teaspoon mild paprika
• ​1/4 cup fresh flat parsley leaf, coarsely chopped
• ​salt and freshly ground black pepper

​Note: Water-packed albacore tuna may be substituted but some flavor will be lost.

Potato Salad With Tuna Olives And Red Peppers

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• 1 head green cabbage, about 1 lb, coarsely shredded
• ​1 head red cabbage, about 1 lb, coarsely shredded
• ​4 celery stalks, thinly sliced
• ​1 yellow onion, diced
• ​1 green bell pepper, seeded and diced
• ​1 red bell pepper, seeded and diced
• ​1/2 cup pickled jalapeño or to taste, diced
• ​1/2 cup raw sugar
• ​1/2 cup olive or vegetable oil
• ​1/2 cup cider vinegar
• ​1/2 cup cane or champagne vinegar
• ​salt and pepper, to taste
• ​1 tablespoon Creole mustard, or other grainy mustard
• ​1 teaspoon celery seeds

​To Serve

• 1/2 cup roasted peanuts
• 1/2 cup cilantro, chopped

Note​: If the peanuts are salted, they will affect the overall salt content

Sweet And Sour Coleslaw

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