• 2 cups flour, plus more for dusting
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1½ teaspoons kosher salt
• 8 tablespoons cold unsalted butter, cut into thin pats
• 3/4 cup plus 2 tablespoons buttermilk
• 1/2 cup sharp Cheddar cheese, shredded
• 1/2 cup chives, minced
• 2 tablespoons heavy cream

Chive and Cheddar Biscuits

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• 2 tablespoons unsalted butter
• 1 cup green onion, chopped
• 1/2 cup fresh parsley, chopped
• 1 pound Louisiana crawfish tails
• 1 1/2 teaspoons (2 cloves) garlic, minced
• 3/4 pound smoked Gouda cheese, shredded or thinly sliced
• 3/4 cup heavy cream
• cayenne pepper to taste
• salt and freshly ground pepper to taste
• 1/2 cup dry vermouth
• 18 puff pastry vol au vent shells, heated according to package instructions and kept warm

Crawfish Clemmons

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• 3/4 cup sugar
• 1 tablespoon finely grated Meyer lemon zest
• 1/2 cup fresh Meyer lemon juice, (from 3 lemons)
• 7 egg yolks
• 1 stick cold, unsalted butter, cubed
• 1 cup heavy cream

Meyer Lemon Mousse

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• 3 cups sugar, in all
• 1 cup heavy cream
• 1/4 teaspoon baking soda
• 1/4 cup butter
• 1 teapoon vanilla extract
• 1 1/2 cups chopped pecans

Caramel Candy

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• 13 cups heavy cream
• 21 ounces granulated sugar
• 18 ounces egg yolks 
• 8 ounces Grand Marnier or other orange liqueur

Grand Marnier Creme Brulee

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• 1/2 stick butter
• 1 small onion, minced
• 1 small green bell pepper, minced
• 2 celery ribs, minced
• 1 tablespoon garlic, minced
• 1 lb Louisiana crawfish tails with fat
• 1 1/2 cups heavy cream
• 6 ounces jalapeño cream cheese
• Creole or Cajun Seasoning e.g. Tony’s or your favorite
• 1 pound whole wheat corkscrew pasta, cooked to package directions

Creamy Crawfish Pasta

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• 1/4 cup butter
• 1 medium onion, chopped
• 3/4 cup celery, chopped
• 2 garlic cloves, chopped
• 6 cups chicken broth
• 3 lbs sweet potatos, peeled and coarsely chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cups cooked ham, cubed 1/2 inch
• 2/3 cup creamy peanut butter (check label no corn syrup)
• 1 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Sweet Potato And Peanut Soup With Ham Croutons

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• 1 1/2 lbs small brussels sprouts, trimmed
• 3/4 cup heavy cream
• 5 garlic cloves, chopped
• 3/4 cup pecans, toasted
• 3/4 cup, packed, fresh basil leaves
• 1 1/2 teaspoons grated lemon peel
• lemon wedges optional

Brussels Sprouts on Stalk

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• 3 tablespoons butter
• 2 cups leeks, chopped (about 2 large, white and pale green parts only)
• 1 onion, chopped
• 4 garlic cloves, sliced
• 1/2 lb red-skinned potatoes, unpeeled cut into 1/2 inch pieces
• 4 cups chicken broth (low salt is preferred, vegetable broth OK)
• 2 teaspoons fresh tarragon, chopped
• 1/2 cup heavy cream
• 1/2 cup plain yogurt

Leek, Potato and Tarragon Soup

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• 2 sticks unsalted butter
• 1 medium onion, minced
• 3 ounces Tasso, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups seafood stock
• 1 cup heavy cream
• Creole seasoning to taste
• 3 pounds 16-20 count Louisiana shrimp, peeled and deveined

Note: On a diet? Look elsewhere? Ready to indulge? Here you go. This is obscenely good, just mind-bogglingly so. It is also really, really easy and fast.
Serve it over stuffed fish, vegetables, omelets, pasta or add 1 additional cup seafood stock and 1 additional cup heavy cream, call it a soup, and eat it with bread and a spoon.
Life is good.

Louisiana Shrimp and Tasso with Creamsauce

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