• One 5-pound chicken cut into 8 pieces
• Emeril's Essence
• ​2 cups Creole Mustard
• ​2 cups all-purpose flour
• ​2 eggs, beaten
• ​2 tablespoons milk
• ​Oil for frying

Emeril's Creole Fried Chicken

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• 1 (8 ounce) skinless, boneless chicken breast half
• 1 tablespoon olive oil or butter
• 1/4 cup cilantro
• 1/2 onion cut into slices
• 1 lime for juice
• 4 tablespoons water
• Taco seasoning
• 1 can black beans
• 8 ounces corn tortilla chips (“On the Border” chips are my favorite)
• 1½ cups grated pepper Monterrey Jack cheese
• Jalapenos 
• 1/4 cup green onions, chopped
• 1/2 cup sour cream
• Fresh Salsa

Spicy Chicken Nachos

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• 1 package flatbread
• 2 skinless, boneless chicken breast
• 1/2 lb. bacon
• 1 tomato
• 1 onion, diced
• 1 pint Apple juice
• 1/4 cup teriyaki sauce
• 7 cloves garlic chopped
• Cousins Bleu Cheese Salad Dressing

Bluesy Chicken Flatbread

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• 1 whole chicken cut into 8 pieces or 6 chicken breasts, skin removed
• 1 large jar of artichoke hearts in oil, undrained
• 1 cup uncooked Louisiana brown rice (optional)
• 1 tablespoon soy sauce
• 1 tablespoons hot chili oil
• 1 bunch green onions, chopped
• 2 (14½-ounce) cans of chicken broth

Chicken and Artichoke Casserole

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• 4 chicken breasts, skinless OK for lower calories
• 4 tablespoons unsalted butter, lard OK too
• salt and freshly ground black pepper
• 12 ounces fresh cranberries, rinsed and picked over
• 3/4 cup granulated sugar

Baked Chicken Breast With Cranberries

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• 1 1/2 cups pre-packaged chopped, fresh seasoning blend (onions, celery, bell peppers)
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon black pepper
• 1 1/2 tablespoons Creole seasoning-spice mix
• 1 1/2 tablespoons minced garlic
• 1 pound boneless, skinless chicken or turkey (may be cooked or raw), cut in irregular sized pieces
• water or chicken broth, as needed
• 1/2 pound crumbled cornbread
• 1 pouch Stove Top stuffing for chicken (herbs already added)
• 3/4 cup Reising’s New Orleans seasoned French bread stuffing mix 
• 4 eggs
• 1 stick margarine, cut into pieces

Dunbar's Hearty Mixed Bread Stuffing

• 1 cup vegetable oil
• 1 cup white all-purpose flour
• 8 cups water
• 1 large onion, diced medium
• 2 bunches green onions, chopped
• 3 stalks celery, chopped
• Two 1½-ounce bags dried shrimp, reconstituted in hot water
• 3 dried bay leaves
• 2 generous tablespoons dried parsley
• 2 tablespoons Creole seasoning-spice mix
• 1 tablespoon each salt and black pepper
• 2 tablespoons Kitchen Bouquet
• 15 chicken wings, each cut into three pieces at joints
• 1 pound chicken gizzards (optional)
• 2 ½ pounds Louisiana smoked sausage, sliced
• ½ pound Louisiana andouille sausage, sliced
• 2 pounds gumbo crabs, rinsed, cleaned, broken apart
• 3 tablespoons file powder, in all
• 2½ cups 60-70 count cleaned, headless shrimp

Optional accompaniments:

• Fluffy cooked white rice
• File powder
• Louisiana hot sauce

 Celestine Dunbar's Kitchen Sink Gumbo

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• 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
• 1/2 bunch green onions, minced
• 1/2 cup minced celery
• 1/2 cup red pepper, cut into strips
• 1/2 cup lettuce, cut into strips
• 4 hard-boiled eggs, finely chopped
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon fresh lemon juice
• freshly ground black pepper, to taste
• 8 large iceberg or Boston lettuce leaves

• 2 fryers, about 3 pounds each, cut into serving pieces
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, thinly sliced
• 1 pound fresh button mushrooms, sliced
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 (16-ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley leaves
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 1/4 cup sliced pimento-stuffed green olives

• 4 pounds boneless, skinless chicken thighs, cubed
• 2 ripe mangos, diced
• 3 tablespoons chopped cilantro
• 1 tablespoon chili powder
• 2 tablespoon mayonaise
• 2 tablespoon olive oil
• salt and pepper

 Chicken and Mango Salad