• 2½ cups black-eyed peas, frozen
• 2 tablespoons soybean oil
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 2 cups tomatoes, ripe peeled, diced
• 1 teaspoon thyme leaves
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 3 cups cooked long grained rice
• 1/4 cup parsley, minced
• salt and pepper to taste

Black-Eyed Peas and Rice

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• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 tablespoon Chef Paul Prudhomme’s Magic Seasoning Salt OR Vegetable Magic
• 1/2 cup Chef Paul Prudhomme’s San Francisco Teriyaki
• California Sun Dried Tomato Marinade OR Louisiana Red Pepper Sauce Marinade OR Southwest Chipotle Marinade
• 1 tablespoon unsalted butter or margarine
• 3 cups cooked Louisiana rice
• 1 tablespoon toasted dark sesame oil

 Chef Paul's Teriyaki Ginger Sesame Fried Rice

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• 1 cup long grained rice
• 1 teaspoon salt
• 1 teaspoon butter
• 1 quart whole milk
• 6 large eggs
• 3/4 cup sugar
• 4 teaspoons orange rind, finely chopped
• 1/4 teaspoon vanilla extract
• 3/4 teaspoon nutmeg, freshly grated best

Creole Rice Custard

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• 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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