Grilled Shrimp:

• wooden skewers
• 2 pounds large headless fresh Louisiana shrimp
• ½ cup red wine vinegar
• ¼ cup olive oil
• 1½ teaspoon garlic salt
• ½ teaspoon pepper
• Corn Macque Choux (recipe follows)

Macque Choux:

• 8 ears fresh corn
• 2 medium Creole tomatoes
• 5 strips thickly cut bacon, chopped
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 2 jalapeño, sliced
• 1 celery rib, thinly sliced
• salt, pepper, and hot sauce
• 1 bunch green onions, sliced

Grilled Shrimp over Macque Choux

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• 1 (11-ounce) can shoepeg corn
• 1 cup yellow cornmeal
• ½ cup flour 
• 2 tsps baking powder
• 1 tsp salt
• 2 tbsps sugar
• 1 egg, beaten
• 5 tbsps melted butter, divided
• ¾ cup milk
• 4 chicken leg quarters
• ½ cup diced onions
• ½ cup diced celery
• ½ cup diced red bell peppers
• 1 tbsp minced garlic
• 6 cups water
• ¼ tsp rubbed sage
• ⅛ tsp dried basil leaves
• ⅛ tsp dried thyme
• ¼ cup minced pimientos
• ¼ cup sliced green onions
• ¼ cup chopped parsley
• 1 pint oysters with liquid, optional
• salt and black pepper to taste

Shoepeg Corn Bread Dressing

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• 6 center-cut bacon slices, chopped 
• 1 cup chopped onion 
• 1/2 cup chopped celery 
• 1 teaspoon chopped fresh thyme 
• 1 garlic clove, minced 
• 4 cups fresh or frozen corn kernels, thawed
• 2 cups chicken broth
• 3/4 pound peeled and deveined medium shrimp
• 1/3 cup half & half 
• salt and pepper salt

Shrimp, Corn and Bacon Chowder

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• 4 ears corn, shucked and cleaned
• 1 pint ripe grape tomatoes, halved
• 1 - 2 hot peppers, minced (optional)
• 3 green onions, thinly sliced
• cane or champagne vinegar
• olive oil
• salt and pepper
• 4 boneless, skinless chicken breasts
• Cajun or Creole seasoning
• about 1/2 cup plain flour
• 2 tablespoons butter

Chicken over Grilled Corn Salad

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Maque Choux Sauce

• 6 ears of fresh yellow or white corn, husks and silk removed
• 4 strips smoked bacon
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 2 large ripe tomatoes, peeled, seeded and diced
• 1 cup diced green onion tops
• 1/2 cup goat’s milk or low-fat milk
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
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Chicken-stuffed Bell Peppers

• 4 large green bell peppers
• Water, for boiling
• 1/2 fresh lemon
• 4 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 2 pounds ground chicken
• 1 cup unseasoned bread crumbs
• 1 cup cooked Louisiana long grain white rice, such as Supreme
• 2 large eggs, beaten
• 2 tablespoons Cajun seasoning
• Dash of hot sauce
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

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Photography courtesy of George Graham

• 1¾ cups all-purpose (plain) flour 
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 1 teaspoon cumin seeds, roasted
• 1 teaspoon garam masala 
• ¾ cup milk
• 1 egg, beaten
• 1 tablespoon unsalted butter, melted 
• 1 cup fresh or thawed frozen corn kernels
• ½ cup thinly sliced green onions, including tender green tops
• ½ cup minced red bell pepper
• ½ cup chopped fresh cilantro
• vegetable oil for deep-frying

Corn Puffs

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FOR EMERIL'S CREOLE SEASONING:

• 2½ tablespoons paprika 
• 2 tablespoons salt
• 2 tablespoons garlic powder 
• 1 tablespoon freshly ground pepper 
• 1 tablespoon onion powder 
• 1 tablespoon ground cayenne pepper 
• 1 tablespoon dried oregano 
• 1 tablespoon dried thyme
  

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FOR THE TOMATO-CORN TARTAR SAUCE:

• 1 cup mayonnaise
• 2 plum tomatoes, peeled and finely chopped
• 1 ear of yellow or white corn, kernels removed and blanched in boiling water for 1 minute, then cooled in ice water for 1 minute
• 1 green onion, including tender green tops, finely chopped
• 1 teaspoon Emeril's Creole Seasoning
• salt to taste
• ¼ teaspoon freshly ground pepper
  

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FOR THE FISH BEIGNETS: 

• 2 eggs
• 6 oz drum, catfish, wahoo, scrod, bass or crawfish tails, cut into ½-in pieces 
• 4 teaspoons plus ⅛ teaspoon Emeril's Creole Seasoning
• ¼ cup finely chopped green bell pepper
• ¼ cup finely chopped green onions, including tender green tops
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1½ cups all-purpose (plain) flour 
• 1 teaspoon baking powder
• ½ cup milk
• vegetable oil for frying

Gulf Fish Beignets with Tomato-Corn Tartar Sauce

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• 4 slices of bacon
• 2 cups fresh or frozen whole corn kernals
• 1 cup frozen baby lima beans*
• 1 cup grape or cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 smalll fresh jalapeno pepper, seeded and finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon lime peel, finely shredded
• 1 tablespoon lime juice, freshly squeezed
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon chii powder

*Note: We substituted baby limas for sweet soybeans in the original recipe

Skillet Corn Bacon and Lima Beans Salad

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• 2 pounds whole kernel corn, fresh or frozen 
• 2 carrots, peeled and sliced thin
• 2 russet potatoes, peeled and chopped 
• 1 red bell pepper, seeded and chopped 
• 3 cups lseafood or chicken stock 
• 1 (8-ounce) bottle clam juice
• 1/2 cup dry white wine or additional broth
• 1 bay leaf
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 pound small shrimp, peeled and deveined
• 1/2 cup heavy cream, room temperature 
• sliced green onions
• cooked crumbled bacon
• hot sauce

Shrimp and Corn Chowder with Bacon

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• 8 cups frozen corn, thawed
• 3 cups low-sodium chicken broth
• 8 ounces andouille sausage, cut into 1/4 inch pieces
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded and chopped fine
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1/2 teaspoon Cajun seasoning
• 1 lb red potatoes, cut into 1/2 inch pieces
• 1/2 cup heavy cream
• salt and pepper to taste

Cajun Corn Chowder

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