• 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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• 1 pound dried kidney beans
• 1 1/2 quarts water
• 1/2 vegatable oil.
• 1 cup diced onion
• 1/4 cup minced garlic
• 1 large smoked ham hock
• 1 bay leaf
• Louisiana hot sauce to taste
• salt and pepper to taste
• 4 cups cooked white rice

• 1-1/2 quarts 2% milk
• 1 cup sugar
• 1/2 cup Mahatma or WaterMaid rice
• 1/2 cup raisins
• 1 teaspoon vanilla extract

Mahatma Creamy Rice Pudding

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• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1/2 cup chopped yellow onion
• 1/2 cup chopped bell pepper
• 1/4 pound ground pork
• 1/4 pound chicken livers, pureed
• 2 bay leaves
• 1 tablespoon finely chopped jalapeno
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 2 cups cooked long grain white rice
• 1/4 cup beef stock or canned, low sodium beef broth
• Dash of Tabasco, or other Louisiana hot sauce, to taste

Creole Dirty Rice

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• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1½ cups finely chopped onions
• 3/4 cup finely chopped green bell peppers
• 3/4 cup finely chopped celery
• 2 tablespoons minced garlic
• One 12-ounce bottle amber beer
• 6 cups shrimp stock*
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1/2 pound gumbo crabs* (about 2)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon salt
• 1/2 teaspoon cayenne pepper
• 1 pound medium shrimp, peeled and deveined
• 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
• 1 tablespoon Emeril's Original Essence
• 2 cups shucked oysters with their liquor
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped tender green onion tops
• Cooked white rice, for serving

Chef's note: Gumbo crabs are simply blue crabs that are used to flavor soups, stews, and gumbos in Louisiana. They are typically the smallest crabs in the catch, graded “gumbo crabs” because they are not large enough to command the highest price in a fisherman’s catch. That said, any fresh or frozen blue crabs can be substituted for gumbo crabs.

Emeril’s Classic Seafood Gumbo

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• 1 tablespoon butter
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1/2 cup carrot, chopped
• 1/2 cup Scallions
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon salt
• 2 cups tomatoes, chopped
• 5 whole shrimp cut up with shells on
• 1 pint shrimp stock
• 1 pint Water
• 1/4 cup rice
• 1 sprig Tarragon
• dash of Brandy and Herbsaint
• 2 teaspoons salt
• 1/2 cup heavy cream
• 1 tablespoon butter

Shrimp Bisque

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• 3½ to 4-pound chicken, roasted
• 2 medium onions, 1 quartered, 1 diced small
• 1 tablespoon canola oil
• 1 pound smoked sausage, diced
• 2 tablespoons butter
• 1 green bell pepper, cored, seeded and diced
• 1 red bell pepper, cored, seeded and diced
• 2 small jalapeño peppers, seeded and minced
• 1 bunch scallions (white and light green parts), thinly sliced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon Donnie’s Spice Mix (recipe follows)
• 2 teaspoons salt
• 5 bay leaves
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 2½ cups long-grain rice, rinsed

Donnie’s Spice Mix Makes scant 1 cup

• 2 tablespoons cayenne pepper
• 2 tablespoons paprika
• 1 tablespoon ground white pepper
• 1 tablespoon ground black pepper
• 4 tablespoons chili powder
• 1 tablespoon garlic powder

Original Chicken and Sausage Jambalaya

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