• 1 tablespoon pure olive oil
• 2 tablespoons unbleached all-purpose flour
• 1 sweet onion, chopped
• 1 stalk celery, diced
• 1 small green bell pepper, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
• 1 lb large shrimp (21/25 count), shelled and deveined
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Coarse kosher salt and freshly ground black pepper
• Cooked long grain white or jasmine brown rice, for accompaniment
• 2 green onions, trimmed and chopped

Smoky Seafood Étoufée

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• 2 sticks of butter
• 1/4 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 teaspoon jalapeno chili, chopped
• 1 teaspoon chili powder
• 2 tablespoons Jack Daniiel's whiskey
• 8 ounce can tomato paste
• 1 cup strong brewed coffee
• 1 cup chicken stock
• 1/4 cup packed brown suggar
• 1 tablespoon Worcestershire sauce
• 1 tblespoon cider vinegar
• 1 tablespoon molasses

Jack Daniel's Barbecue Sauce

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• ¼ cup chili powder
• 2 tablespoons whole cumin seeds
• 1 teaspoon cayenne
• ¾ teaspoon ground cinnamon
• 2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
• 3 bay leaves
• 2 teaspoons light or dark brown sugar
• 4 pounds boneless beef chuck, trimmed and cut into 1½ to 2-inch cubes
• 1 teaspoon freshly ground black pepper
• 2½ tablespoons kosher salt
• 3 tablespoons vegetable oil
• 3 medium onions, coarsely chopped (about 4 cups)
• 1½ cups chopped celery, including leaves
• 6 cloves garlic, roughly chopped
• 2 jalapeño chiles, roughly chopped
• One 12-ounce bottle dark Mexican beer, such as Negro Modelo
• 2 tablespoons tomato paste
• One 28-ounce can crushed tomatoes
• 1 ounce semisweet chocolate, coarsely chopped
• 3 tablespoons masa harina (corn flour, not cornstarch)
• ½ cup chopped fresh cilantro leaves
• ½ cup chopped fresh parley leaves

Emeril's Slow Cooker Chili

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• 4 cups freshly squeezed satsuma juice
• 2 tablespoons sherry vinegar
• 6 tablespoons light corn syrup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Steen's Cany Syrup
• 1 small (6 oz) can tomato paste
• 1 cup chicken stock or turkey stock
• 1/4 tablespoon satsuma zest
• 1/2 teaspoon cornstarch, water mixture to thicken

Satsuma Glazed Turkey

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• 2 (15oz) cans garbanzo beans, undrained
• 2 tablepoons olive oil
• 1 lb hot Italian sausage, casings removed
• 4 teaspoons fresh rosemary, chopped
• 2 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup tomato paste
• 5 cups low-salt chicken broth
• 8 ounces (about 2 1/3 cups) orecchiette pasta (little ear shaped or other small pasta)
• 1½ cups Romano cheese freshly grated

Note: For a milder soup use sweet Italian sausage, rather than hot.

Spicy Pasta, Bean And Sausage Soup

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• 1 boneless leg of lamb
• salt & pepper to taste
• 1/4 cup ground coriander
• 4 cups white wine
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 4 cloves garlic
• 5 ancho chiles
• 1/2 cup tomato paste
• 2 corn tortillas
• Cooking oil, as needed
• 2 cups black beans, cooked
• 2 tablespoons chopped garlic, in all
• 1 tablespoon chopped shallot
• 1/2 red onion, diced
• 1  Roma Tomato, seeded, diced
• 1 jalapeño, minced
• 1 tablespoon chopped fresh cilantro
• 1/2 avocado, peeled
• 1 cup lettuce, shredded

Citrus and Ancho Braised Lamb Tostados

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• 4 ripe tomatoes
• 1 fryer chicken cut into 8 pieces
• 2 teaspoons salt, plus additional to taste
• freshly ground black pepper to taste
• 2 tablespoons salted butter
• 1 celery stalk, diced, about 1/2 cup
• 1 green pepper, diced, about 1 cup
• 2 onions, diced, about 1 1/2 cups
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• 3 cups chicken stock
• 3 cups steamed wite rice
• 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

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• ​4 medium onions, chopped fine
• ​2 tablespoons olive oil
• 2 small cans tomato sauce
• ​2 small cans tomato paste
• ​4 tablespoons minced garlic
• ​​3 tablespoons minced fresh basil or 3 teaspoons dried
• Creole seasoning to taste
• ​sugar to taste (optional)
• ​Meatballs (click for recipe)
• ​cooked spaghetti
• ​garlic bread

Creole Italian Meatballs and Spaghetti

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• 8 tablespoons (1 stick) unsalted butter, cut into pieces 
• 1 bunch green onions, white and light green portions, thinly sliced 
• 1 garlic clove, minced 
• 3 tablespoons tomato paste 
• 1 teaspoon chopped fresh thyme 
• 1½ cups shrimp or fish stock 
• 2 bay leaves 
• 2 lb. shrimp, peeled and deveined 
• 1/4 teaspoon cayenne pepper 
• Salt and freshly ground black pepper, to taste 
• Buttered steamed rice for serving

Poppy's Shrimp Etouffee

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• 2 tablespoons butter
• 1 cup chopped onions
• 1/2 cup chopped celery with leaves
• 1/4 cup chopped green pepper
• 1 tablespoon garlic, minced
• 2 14 ounce cans whole tomatoes, coarsely chopped
• 1 6 ounce can tomato paste
• 1/3 cup red wine vinegar
• 3 tablespoons molasses
• 2 lemon slices
• 2 teaspoons Tabasco Pepper sauce
• 2 teaspoons dry mustard
• 1 bay leaf
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice

Avery Island Barbecue Sauce