heavy cream

Course: 
  • 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
  • 1/2 cup heavy whipping cream
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 3½ cups sliced leeks (white and pale green parts only; from 3 large)
  • 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
  • 2 large garlic cloves, minced
  • 1/3 cup dry vermouth or dry white wine
  • 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
  • 1/4 teaspoon dried thyme
  • 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
  • 1/2 cup chopped green onions
  • 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

Shrimp and Andouille Pot Pie 

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Course: 
  • 3 cups peeled, cooked, and mashed sweet potato
  • 1 cup sugar
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream (half and half or whole milk may be substituted)

Topping

  • 1 cup brown sugar
  • 1 cup walnuts, chopped (chopped pecans may be substituted)
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, melted

Sweet Potato Casserole With Walnut Topping

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Course: 
Pudding

  • 4 loaves French bread (each 1 foot long)
  • 12 egg yolks
  • 3 bananas, sliced
  • 3 cups light brown sugar
  • 1 quart heavy cream
  • 1 1/2 cups whole milk
  • 1 1/2 cups granulated sugar
  • 1 cup rum
  • 4 tablespoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • fresh mint (for garnish)

Foster sauce

  • 4 1/2 cups unsalted butter
  • 4 1/2 cups packed dark brown sugar
  • 3 teaspoons ground cinnamon
  • 2 1/4 cups golden rum
  • 2 1/4 cups banana liqueur
  • 8 bananas, sliced lengthwise and then in half

Bananas Foster Bread Pudding

 

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Course: 
  • 8 ounces linguine
  • 2 skinless, boneless chicken breast halves,cut in bite-sized pieces
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 red bell pepper, sliced 2-inch pieces
  • 1 green bell pepper, sliced 2-inch pieces
  • 6 fresh mushrooms, sliced
  • 2 green onions, chopped
  • 1 cup heavy cream
  • ½ teaspoon dried basil, crushed
  • ½ teaspoon lemon pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ cup Parmesan cheese, freshly grated
  • 8 ounces linguine, cooked according to package directions and drained

Cajun Chicken Pasta

 Cajun Spiced Chicken Pasta

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Course: 
  • 6 ears of  corn, shucked (4 cups frozen may be substituted)
  • ​1 cup heavy cream
  • ​2 slices of bacon, minced
  • ​1 1/4 cup onion, minced
  • ​1 cup red bell pepper, minced
  • ​1/2 cup celery, minced
  • ​1/2 teaspoon garlic, minced
  • ​6 cups chicken broth
  • ​3 cups yellow or white potatoes, diced
  • ​3 cups tomatoes, peeled, seeded and chopped
  • ​One 4 ounce can green chilis, drained and chopped
  • ​1 cup Monterey Jack cheese, grated
  • ​salt and freshly ground black pepper
  • ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

Fresh Corn Chowder With Green Chilis and Jack 

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Course: 
  • 3½ cups water
  • ​2 dozen freshly shucked oysters, drained
  • ​1/2 cup celery, chopped
  • ​1/2 cup green onions, chopped
  • ​1/2 cup onion, chopped
  • ​1 tablespoon butter, melted
  • ​1/2 teaspoon garlic, finely chopped
  • ​1/8 teaspoon dried thyme
  • ​1/8 teaspoon ground red pepper
  • ​1 bay leaf
  • 3/4 cup heavy cream
  • 2 cups milk
  • 1/4 cup butter
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper

Arnaud's Oyster Soup

Arnaud's Oyster Soup 

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Course: 
  • 1/4 cup plus teaspoon extra virgin olive oil
  • ​1/2 cup yellow onion, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1 chicken boullon cube
  • 4 cups tomato sauce, two 14 1/2 ounce cans or homemade preferred
  • 2 cups tomato juice
  • 3 large peeled fresh tomatoes or 14 1/2 ounce can whole peeled tomatoes
  • 3/4 cup fresh basil, thinly slices and loosely packed
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • dash of white pepper
  • 8 ounces of fresh lump crabmeat,  picked clean of shells

Creamy Tomato Bisque With Lump Crabmeat

Creamy Tomato Bisque With Lump Crabmeat 

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