1 tablespoon butter
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1/2 bell pepper, finely chopped
1 medium tomato, diced
1 jalapeno or serrano pepper, finely chopped
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon each white pepper, black pepper, paprika
1/2 cup dry white wine
1 1/2 cup fish stock or shrimp stock
1 pound (3 to 4) catfish fillets, cut into 4-inch pieces
Salt and pepper
1/2 cup flour
1/2 cup cornmeal, preferably white and finely ground
2 tablespoons vegetable oil or bacon fat
1/4 cup coarsely chopped parsley
1/4 cup chopped scallions
Juice of one lemon
5 basil leaves, coarsely torn
Hot steamed rice, for serving
1 small onion, coarsely chopped
1 celery stalk, coarsely chopped
2 cloves of garlic, smashed
2 tablespoons vegetable oil
2 teaspoons paprika
1 (4-inch) rosemary sprig, or 2 tablespoons dried rosemary
13 bay leaves
9 quarts water
1 large onion
2 medium green bell peppers
3 celery stalks
2 jalapenos, stemmed, seeded, and finely chopped
3 cups vegetable oil
4 cups all-purpose flour
6 garlic cloves, minced
2 tablespoons salt
2 1/2 teaspoons paprika
2 teaspoons filé powder
2 teaspoons chili powder
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
Several dashes of hot sauce
2 pints shucked oysters, liquor strained and reserved
1 pound crab claw meat, carefully picked over for shells
2 pounds pork shoulder, cut into 1-inch cubes
1/2 pound pork liver, cut into 1-inch cubes
1 small onion, chopped
2 celery stalks, chopped
1 medium poblano chile, chopped
3 medium jalapenos, chopped
6 cloves garlic, coarsely chopped
4 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne
1 teaspoon chili powder
7 cups cooked white rice
1 cup chopped parsley
1 cup chopped scallions (white and green tops)
4 to 6 feet of sausage casings (optional), rinsed
2 cups granulated sugar
1/2 teaspoon baking soda
6 ounces or 12 tablespoons unsalted butter
1 cup buttermilk
2 cups whole Louisiana pecans
About 5 ounces house-smoked bacon, fried and cooled to room temperature, chopped