• 8 green bell peppers, medium sized
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 cup chopped onion
• 1 tablespoon minced parsley
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/8 teaspoon cayenne
• 1 pound canned peeled whole tomatoes
• 1 3/4 cups boiled rice
• 2 tablespoons Worcestershire sauce
• 1/3 cup grated sharp Cheddar cheese
• 1/3 cup grated Parmesan cheese

Bell Peppers Stuffed with Ground Beef, Parmesan, and Cheddar Cheese

Click image to enlarge

• 1½ lb round of veal or beef
• 2 teaspoons salt
• 1 teaspoon black pepper, fresh ground best
• 1/8 teaspoon cayenne pepper
• 1 tablespoon minced garlic
• 2 tablespoons flour
• 1½ tablespoons lard
• 1 cup chopped onions
• 1 large tomato, chopped, Creole when in season
• 3 cups cooked grits

New Orleans Grillades and Grits

Click image to enlarge

• 2 tablespoons olive oil
• 1 cup onion, coarsely chopped
• 1 green pepper, coarsely chopped
• 28 ounces canned tomatoes, coarsely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons Tabasco Pepper sauce
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Homemade Chunky Salsa

• 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

• 2 1/2 pounds shrimp shells
• 2 1/2 quarts plus 1 cup cold water
• 1 cup coarsely chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tablespoon garlic, roughly chopped
• 1/2 cup mushroom trimmings
• 1/2 cup diced tomatoes

Sachet consisting of the following:

• 1 bay leaf
• 2 fresh thyme sprigs
• 1/4 teaspoon crushed black peppercorns
• 4 parsley stems

Caption

Video of Cooking Demonstration Available

• 2 tabelspoons olive oil
• 1 cup chopped onion
• 1 cup diced green pepper
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 can diced green chilies
• 1 15-oz can diced tomatoes
• 1 15-oz can kidney beans, drained
• 1 lb turkey chopped into small pieces
• 4 tablespoons chili powder (to your taste)
• 2 tablespoons cumin  (to your taste)
• salt and pepper, to taste
• water, as needed

Turkey Chili

Click image to enlarge

• Extra virgin olive oil
• 1/4 cup sweet onion, finely diced
• 1/4 cup celery, finely diced
• 1/2 Jerusalem artichoke, chopped
• Salt and pepper
• 2 large avocados
• Juice of 1/2 lemon
• 1 lb large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
• 1 English cucumber, chopped
• 1 cup grape tomatoes, cut in half lengthwise
• 1 tablespoon sweet marjoram
• 1 tablespoon parsley
• 1 tablespoon lemon balm
• 1 tablespoon chives
• Balsamic vinegar
• Lettuce leaves

Shrimp Salad with Avocado

Click image to enlarge

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 3 tablespoons canola or extra virgin olive oil
• 1 medium sweet onion, chopped
• 1 rib celery, chopped
• 1 cup fresh tomatoes, chopped
• 1 cup tomato sauce
• 1 teaspoon sugar
• 1 bell pepper chopped
• 1 bay leaf, preferably fresh 
• salt and cayenne pepper (or pepper sauce) to taste
• 2 Tablespoons fresh parsley, chopped
• 2 Tablespoons green onions, chopped

Note: Scoop of rice may be added.

Easy Shrimp Creole

Click image to enlarge

• 1 med yellow onion, chopped coarse
• 1 med red pepper, chopped coarse
• 1 bunch green onions, chopped coarse
• 3 stalks celery, chopped coarse
• 6 cloves garlic, sliced 
• 2 Tbsp Paul Prudhomme Just Plain Seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper
• 1/4 tsp cayenne
• 2 Tbsp gumbo file
• Stir together and cook 5- 10 minutes on medium heat.
• 2 qts filtered water
• 1/2 can fire-roasted tomatoes
• 1 lb frozen cut okra
• 1 lb 70/90 frozen shrimp (thawed)

 Note: This “roux-less” version of a New Orleans favorite is full of succulent shrimp and okra, seasoned Vitality-style, served with a heaping scoop of brown rice.

Caption

Video of Cooking Demonstration Available

• 5 cups crushed tomatoes (boiled and peeled)
• 4 cups tomato juice
• 1 cup chicken broth
• Fresh Basil
• 1 cup heavy cream
• ¼ lb butter
• salt and pepper to taste