• 2 eggs
• 1 cup milk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 4 U.S. Farm-Raised Catfish fillets
• Vegetable oil for deep frying
• 3 tablespoons butter, melted
• 12 shrimp, shelled and deveined
• 1/2 teaspoon chopped garlic
• 12 3 x 1/4 inch strips of ham
• 1 tablespoon dry vermouth
• 1/2 cup heavy cream
• 1 tablespoon chopped green onions
• 1 teaspoon lemon juice
• salt (to taste)
• dash of cayenne pepper
• parsley sprigs and lemon wedges

Catfish and Shrimp La Fitte

Click image to enlarge

• 1 1/4 cups unbleached pastry flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup water, cool
• 1/3 cup light brown sugar 
• 1/2 cup Steen’s cane syrup 
• 1 teaspoon vanilla extract 
• 1 extra large egg
• 3/4 cup finely chopped (almost pulverized) native pecans 
• sifted confectioner’s sugar for the top 

Pecan and Cane Syrup Cake

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• 3/4 cup sugar 
• 4 tablespoons butter, softened 
• 1 egg 
• 2 cups flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1/2 cup milk 
• 2 cups blueberries (fresh or frozen)

Glaze:

• 1/2 cup confectioners’ sugar 
• 2 tablespoons butter  
• 1/2 teaspoon grated orange or lemon peel 
• 1-1/2 tablespoons milk

 Blueberry Cobbler

Click Image to enlarge

• Three-Pepper Vinaigrette (recipe follows)
• 1 large or 2 small mirliton, peeled and cut into matchsticks
• 1-1/2 pounds (21 to 25-count) boiled Gulf shrimp (prepared with liquid or dry crab boil)
• 2 small ripe avocados
• 2 cups spring mix (about 3 ounces) or other mixed baby lettuces
• Small red onion, sliced very thinly and separated into rings, for garnish
• Finely diced red, green and yellow peppers, for garnish

Three-Pepper Vinaigrette, Yield: About 1-1/2 cups

• 1 large egg yolk
• 1/4 cup fresh lemon juice
• 1 cup extra virgin olive oil
• 1/4 cup vinegar
• 1/2 teaspoon very finely chopped shallot
• 1/4 teaspoon very finely chopped garlic
• 8 medium leaves basil, finely chopped
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon Kosher or sea salt
• 2 tablespoons each finely chopped red, green and yellow bell pepper

Arnaud's Gulf Shrimp Salad

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• 12 hard-cooked eggs (method follows)
• 1/3 cup mayonnaise 
• 1 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce 
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• cayenne pepper
• 2 tablespoons bacon bits (options)

• 2 cups heavy cream
• 1/4 cup light brown sugar 
• 1/4 cup sugar, plus 4 teaspoons 
• 8 large egg yolks 
• 1/2 teaspoon pure vanilla extract 
• 1/4 teaspoon ground cinnamon 
• 1/8 teaspoon grated nutmeg 
• 1 cup mashed cooked pumpkin canned puree is OK

Emeril's Pumpkin Creme Brulee

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• 1/2 pound dates (preferably Medjools), pitted and coarsely chopped (about 1 1/4 cups)
• 1/2 cup water
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ cups all-purpose flour
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 recipe Toffee Sauce (follows)

Toffee Sauce

• 6 tablespoons unsalted butter (3/4 stick)
• 3/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
• 1/4 cup heavy cream

Sticky Toffee Pudding

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• 3 pounds red or Yukon gold potatoes
• 8 hard boiled eggs, chopped
• 2 ribs celery, chopped fine
• 2 large onions, chopped fine
• 1 bunch green onions, chopped fine
• McIlhenny's Spicy Mayonaise, to taste
• Tony Chachere's seasoning, to taste

Spicy Creole Potato Salad

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Crab Cakes

• 1 cup panko breadcrumbs
• 1/2 yellow onion, finely diced
• 1 tablespoon butter
• 2 green onions, green parts only, chopped
• 1/3 cup Bechamel Sauce (recipe follows)
• 1/2 cup finely grated Parmesean cheese
• 1/2 teaspoon celery salt
• 1/2 teaspoon cayenne
• 1 tablespoon dry mustard
• 1/2 teaspoon gralic powder
• salt and freshly ground black pepper to taste
• 1 pound jumbo lump Gulf crabmeat, picked over
• 1/4 cup vegetable oil
• Soy Bean Succotash (recipe follows)
• Spicy Aioli (recipe follows)

Bechamel Sauce

• 1 stick butter, cubed
• 1/4 cup all-purpose flour
• 1 cup milk, heated but not boiled
• salt and freshly gound black pepper to taste

Soy Bean Succotash

• 4 strips thick-cut bacon
• 1 small onion, finely diced
• 1 small red bell pepper, finely diced
• 2 ears fresh corn, shucked, grilled and cut off the cob
  (reserve cobs for making Corn Infused Cream)
• 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
• 1 tablespoon fresh chopped basil
• 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

• 2 corn cobs, kernels removed
• 1/2 cup heavy cream
• 1 teaspoon white pepper
• 1 tablespoon kosher salt

Spicy Aioli

• 1 tablespoon finely chopped garlic
• 1 egg yolk
• 1 whole egg
• 1 1/2 cups grapeseed oil
• juice of 1 lemon
• 1 tablespoon Sambal chile paste
• salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Click for Video of Cooking Demonstration 

Flounder

• 4 Gulf flounder fillets, about 1/4 pound each
• 1/2 stick butter
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped yellow onion
• 1 cup fresh Louisiana lump crabmeat
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon Louisiana Original Hot Sauce
• 1/8 teaspoon Cajun Injector Cajun Shake
• salt to taste
• 1 egg
• 1 tablespoon mayonnaise
• 1/3 cup bread crumbs
• 1/4 teaspoon paprika
• 2 teaspoons freshly chopped parsley 

Mornay Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk, heated but not boiled
• 1/2 cup grated gruyere cheese
• 2 egg yolks, slightly beaten
• salt and pepper to taste
• 1/4 teaspoon nutmeg 

Crabmeat Stuffed Gulf Flounder with Mornay Sauce

Click for Video of Cooking Demonstration