• 2 pounds Gulf shrimp (or Blue Crab or Spiny Lobster) medium, peeled and deveined
• 1⁄2 cup Olive oil
• 2 pounds Okra chopped
• 1 tablespoon Tomato paste
• 1 Tomato chopped
• 1 cup Onion chopped
• 4 cloves Garlic minced
• 1⁄2 cup Celery chopped
• 1⁄2 cup Green bell pepper chopped
• 6 cups Water or low sodium vegetable stock
• 1⁄2 cup Green onions chopped
• Kosher salt to taste
• Pepper to taste
• Cayenne pepper to taste

Gulf Shrimp and Okra Gumbo

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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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• 1 pound fresh Louisiana lump crabmeat
• 1 lemon
• 2 garlic cloves 
• 1½ cups sour cream
• 1/2 cup mayonnaise
• 4 green onion tops
• 1/2 cup packed fresh basil leaves 
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (8 oz) package cream cheese, softened
• 2 large shallots, minced
• 1 cup packed fresh baby spinach 
• 2 ripe tomatoes, chopped

Green Goddess Louisiana Crab Dip

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• 2 small eggplant, each about 3/4 pound, cut into bite-size pieces
• 4 tablespoons olive oil
• 1 pound sweet Italian pork sausages
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup hearty red wine
• 1 can (28 oz.) whole plum tomatoes, crushed by hand
• 3 teaspoons dried Italian seasoning
• 1 teaspoon red pepper flakes, plus more, to taste
• 1/2 cup Kalamata olives, pitted and coarsely chopped
• kosher salt
• 1 pound ziti or other tubular pasta
• 2 cups ricotta cheese
• 1 cup grated mozzarella
• 1/2 cup grated Parmigiano-Reggiano cheese

Baked Ziti with Sausage and Ricotta

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• ¾ cup  short-grain white rice
• 1½ cups water
• 4 tablespoons vegetable oil
• 2 white onions, diced, kept separate 
• ½ pound ground pork
• ½ pound ground beef
• 1 egg
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 clove garlic, minced
• 1 zucchini, diced
• 2 carrots, peeled and diced
• 2 ripe tomatoes, peeled, seeded and diced
• 6 cups chicken stock 

Cilantro Pesto

• ½ cup  coarsely chopped fresh cilantro 
• 1 fresh mint sprig, stemmed and chopped
• juice of two limes
• 2 tablespoons olive oil
• 2 tablespoons water
• ½ teaspoon salt

Meatball Soup with Cilantro Pesto

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These braised shanks can be refrigerated for up to 3 days before serving Reheat them over medium-low heat right in the roasting pan, covered with foil to hold in the heat.

• 6 large lamb shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Braised Lamb Shanks

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• 8 ounces French green lentils
• 3 whole garlic cloves, peeled
• 2 bay leaves
• 1 sprig fresh thyme
• 6 (6-ounce) center cut salmon fillets, with skin
• 1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
• 2¼ teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon Essence, recipe follows
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1 tablespoon minced garlic
• 1 cup peeled, seeded and chopped tomatoes
• 1 cup vegetable or chicken stock
• 1/2 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives

Roasted Salmon and Veggie Lentils

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Creole Sauce

• 1/2 cup olive oil
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 2 bay leaves
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) can Rotel Diced tomatoes and Green Chilies
• 1/2 teaspoon sugar
• pinch dried thyme
• pinch dried basil
• 1 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste

Fish

• 4 (5-8 ounce) catfish fillets
• 1 cup (90-110 count) shrimp, peeled and deveined
• Creole sauce
• 4 cups steamed white rice
• 1/4 cup parsley, chopped for garnish

Baked Catfish Creole

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Broth

• 1 lb medium-sized shrimp, peeled, deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian parsley, flat leafed
• kosher salt
• 5 cups of water
• 4 tablespoons olive oil

Risotto

• 1 clove garlic, chopped
• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded and diced
• 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

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Chili

• cooking oil, as needed
• 3 cups onions, diced
• 6 cloves garlic, chopped
• 2½ lbs ground beef
• 4 tablespoons ground chili powder, preferably dark
• 1 tablespoon coarsely ground black pepper
• 2 tablespoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 (15-ounce) cans dark kidney beans
• 1 can original Rotel tomatoes
• 3 cups beef broth, or more as needed
• salt, as needed
• cornmeal, optional

Garnish options

• sour cream, 
• grated sharp Cheddar
• diced onion
• sliced green onions
• chopped fresh cilantro
• jalapeño pepper slices
• corn chips
• saltine crackers
• hot pepper sauce
• lime wedges

Tailgate Chili With Rotel, Kidney Beans, Ground Beef 

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