• 3 Mirlitons, peeled and diced ¼ inch
• 1 large carrot, peeled and diced ¼ inch
• 1 medium yellow onion, peeled and diced ¼ inch
• 1 rib of celery peeled and diced ¼ inch
• 1/2 lb butter
• 1/2 lb flour
• 2 quarts crab stock or (fish bouillon cubes)
• 2 cups Sauterne (Riesling will work too),white wine
• 1 teaspoon liquid crab boil
• 1 bay leaf
• 1 ½ quarts heavy cream
• 1 pound jumbo lump crab meat (or crab claws)
• Chopped parsley and paprika for garnish
• Salt and white pepper for seasoning

 Mirliton Crab Bisque

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• 1/2 cup diced celery 
• 1/2 cup diced red bell pepper
• 1 tablespoon chopped garlic
• 1 stick unsalted butter
• 1 cup diced onions
• 2 tablespoons crab base
• 1 cup white wine
• 1 quart heavy cream
• Blonde roux
• 1/2 cup chopped parsley
• 3/4 cup chopped green onions
• 2 lbs lump crabmeat
• 1/2 cup Parmesan cheese
• Flour
• Panko bread crumbs
• Eggwash
• Oil for frying

 Clementine's Crab Cakes

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• 1/2 cup white wine
• 1 shallot, minced
• 1 sprig thyme
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 1 tablespoon white wine vinegar
• juice of 1/2 lemon
• 4 egg yolks
• 1 cup clarified unsalted butter (at 135˚-145˚F)
• pinch of cayenne pepper
• salt and Tabasco sauce to taste

Besh Basic Hollandaise Sauce

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• 4 tablespoons butter
• 2 tablespoons olive oil
• 6 cups thinly sliced yellow onions
• 4 garlic cloves, peeled and left whole
• 1 teaspoon sugar
• 1/4 cup brandy
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 3 quarts beef stock or broth
• 1 1/2 cups dry white wine
• salt and black pepper, to taste

Croutons

• 8 thick slices French bread
• 4 tablespoons butter, softened
• 4 tablespoons olive oil
• 3 cloves garlic, minced

Gratinée

• 8 ounces Gruyére cheese, shredded
• 8 ounces mozzarella, shredded
• 4 ounces freshly grated Parmesan cheese

• 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

• 1/2 carrot, finely chopped 
• 1/2 onion, finely chopped 
• 2 sprigs parsley 
• 1/2 bay leaf 
• Pinch thyme 
• 1 cup white wine 
• 24 whole raw medium shrimp, washed 
• 3/4 cup flour 
• 2 quarts chicken stock 
• 3 tablespoons cream 
• 2 tablespoons butter 
• 2 tablespoons brandy, sherry, or Madeira

Broussard's Shrimp Bisque

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• 2 shallots, minced
• 6 ounces dry white wine
• Juice of ½ fresh lime
• 1 tablespoon heavy cream
• 6 ounces cold butter
• ½ mango, diced
• 1 tablespoon grated lime zest
• 6 fresh speckled trout fillets
• 2 tablespoons Creole seasoning
• 2 tablespoons oil
• 3 ounces lump crabmeat (picked through for shells)
• mango

Note: The image on the right approximates what this dish will look like. The thick butter sauce is not shown but the lump carbmeat and the bronzed trout are both good examples. Your vegetable side dish is your choice, here asparagus with a hollandaise sauce.

Bronzed Speckled Trout with Crabmeat Butter Sauce

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• 1 pounds Brussels Sprouts
• 1/2 ounce olive oil
• 1/2 pound crawfish tails
• Cajun Seasoning
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 rib of celery, chopped
• 1 cup chicken stock or water
• 2 ounces white wine
• 2 ounces unsalted butter

Brussels Sprouts

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• 1 pound (21-25 count) shrimp, heads removed
• 5 teaspoons minced garlic
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Louisiana-style hot sauce
• 3/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 tablespoon unsalted butter
• French bread for serving

​New Orleans Barbecue Shrimp

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Per indicidual mirliton to be stuffed; recipe may be scaled up as desired.

• 2 oz. butter
• 1 shallot, chopped
• 1 teaspoon Dill, chopped
• 1/2 cup heavy cream
• 4 oz. shrimp, peeled and deveined
• 4 oz. lump crabmeat
• 1/4 cup white wine

Stuffed Mirliton with Shrimp and Crabmeat

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