• 2 cups cooked rice (jasmine works well)
• 2 cups whole milk
• 1/2 cup dates, chopped
• 2 eggs, large beaten
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• nutmeg, freshly grated
• 1 vanilla bean split

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest, grated
• 2 tablespoons fresh lemon juice

Rice Pudding With Lemon Sauce

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• 5 tablespoons vegetable oil
• 2 onions chopped
• 3 celery ribs with leaves, chopped
• 1 large bellpepper, cored, seeded, chopped
• 2 garlic cloves, minced
• 1 lb chicken livers, rinsed
• 8 ounces andouille sausage, cut into 1/2 inch slices
• 1 tablespoon of cajun seasoning
• 3 cups long grain rice
• 6 cups turkey stock, homemade preferred
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Note: Best prepared before hand but up to a day in advance is acceptable.
Use this to stuff your turkey or as a side dish.

Louisiana Dirty Rice Stuffing

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• 2 1/2 cups rice
• 1/2 cup finely chopped white onion cup unsalted butter
• 1/2 cups crab stock
• 2 1/2 cups white wine
• 1/2 cup freshly grated Italian Parmesan
• 8 ounces jumbo lump crabmeat
• 1 tablespoon of saffron
• salt, to taste
• pepper, to taste

Saffron and Crab Risotto

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• 1 cup chestnuts
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup chopped onion
• 1/2 cup uncooked instant rice
• 1/4 cup pine nuts
• 1/4 cup raisins (optional)
• 1/3 cup butter
• 1/2 cup chicken broth
• 2 tablespoons brandy
• salt & black pepper to taste

Chestnut and Pine Nut Turkey Stuffing

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• 4 cups okra 
• 1 1/4 cup oil 
• 3/4 cup flour 
• 1 cup onion 
• 3/4 cup bell pepper 
• 1/4 cup celery 
• 4 quarts water 
• salt & pepper 
• 2 lbs. Louisiana Shrimp 
• 1/2 cup green onion

Shrimp Okra Gumbo

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• 5 large Roma tomatoes
• 1 pound fresh Louisiana shrimp, (41 to 50 count)
• 4 ounces feta cheese, crumbled
• 2 cups fresh spinach leaves, washed with stems removed
• 4 tablespoons extra virgin olive oil
• Sea salt, to taste
• Minced garlic, to taste
• 2 cups uncooked jasmine rice

Baked Roma Tomato, Shrimp and Feta Spinach Salad

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• Three cups chicken broth
• pinch of saffron, crumbled
• olive oil
• 1½ lbs pork loin, cut into 1/2-inch cubes
• Kosher or sea salt
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, chopped
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper, or to taste
• 1½ cups Arborio rice
• 1 cup shelled edamame or baby lima beans
• 2 cups baby spinach
• 1/2 cup flat leaf parsley, chopped
• 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

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• 1/4 cup Louisiana popcorn rice
• 1 pound pork shoulder, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 1/4 pound duck livers, cleaned of veins and fat
• 1 onion, small dice
• 5 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, snipped
• 1 bunch green onion, finely sliced
• kosher salt, to taste
• black pepper, to taste

Dough

• 4 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 2 eggs
• 1 cup milk

Country-Style Meat Pies

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• 1 butternut squash (about 2 pounds) 
• 2 tablespoons olive oil 
• kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 6 tablespoons unsalted butter 
• 2 ounces pancetta, diced 
• 1/2 cup minced shallots (about 2 large) 
• 1 1/2 cups Arborio rice  
• 1/2 cup dry white wine 
• 1 teaspoon saffron threads 
• 1 cup freshly grated Parmesan

This recipe was credited to Donald Link accidentally; it is actually a recipe developed by Marcelle Vienvenue's mother. Per Marcelle: 

This is a classic etouffee (etouffee means to smother in French) from south Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and flour) that’s added to thicken it up a bit.  My mother was of the opinion that if you used a roux, then it became a roux. This is her recipe.

• 1/4 pound (1 stick) unsalted butter
• 2 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 2 pounds peeled crawfish tails
• 1 tablespoon flour or cornstarch dissolved in 1/2 cup water
• Salt and cayenne to taste
• 2 tablespoons chopped green onions
• 1 tablespoon fresh parsley leaves, chopped
• salt and cayenne pepper to taste
• Cooked long-grain rice

Chef's note: This is a classic etouffee from South Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit. 

Crawfish Stew-Fay (Etouffee)

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