SHRIMP AND OKRA

Sauteed Shrimp and Okra
Makes 4 to 6 servings

1 tablespoon vegetable oil, plus more if needed
1-1/2 pounds okra, trimmed, chopped
1 pound shrimp, peeled, deveined
2 to 3 teaspoons minced garlic
1 teaspoon minced jalapeno
1 teaspoon minced fresh ginger
1/2 cup diced onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme leaves
1 cup diced tomato, with juices

Place a cast-iron skillet over medium heat and add oil. Add okra and cook, stirring occasionally, until it begins to brown, about 5 minutes. If okra starts to stick, add more oil. Add shrimp, garlic, jalapeño, ginger, onion, salt and pepper and cook for 5 minutes, until onion softens and shrimp begin to turn pink and opaque. Add parsley, thyme, and tomato and cook until shrimp is cooked through, 2 to 3 minutes more. Taste and adjust seasonings with salt and pepper if needed.

SEMOLINAS PASTA JAMBALAYA

Semolina's Pasta Jambalaya

You will need to make the Creole sauce for this dish first, and it makes two quarts -- much more than you need for the pasta recipe.  

The sauce will yield a little more than 10 servings (so multiply the ingredients in the pasta recipe by five to make one big batch). 

Makes 2 servings

1 tablespoon corn oil

2 ounces andouille sausage

2 ounces chicken breast meat

1 tablespoon diced tasso

¼ small red onion, in strips

½ small bell pepper, in strips

2 teaspoons minced garlic

¼ cup butter

¾ cup Creole sauce (below)

8 ounces spiral pasta, cooked

½ cup shredded provolone cheese

½ cup shredded smoked gouda

Green onion slivers and crushed red pepper for garnish

Saute andouille, chicken and tasso in corn oil until the chicken has lost its raw color. Add onion, bell pepper, garlic and butter. Cook until the butter is melted and garlic is done. Add Creole sauce and bring to a boil. Make sure the butter is fully incorporated into the sauce.

Reheat the pasta by dipping it into boiling water for 15 seconds. Place the heated pasta into a large bowl and cover with the sauce. Top the dish with the cheeses. Garnish with the green onions and red pepper.

Semolina's Creole sauce

Makes 2 quarts

¼ cup butter

½ cup diced yellow onion

1 cup diced bell pepper

½ cup diced celery

1 tablespoon minced parsley

2 tablespoons garlic, minced

½ teaspoon basil leaves

½ teaspoon cayenne pepper

¼ teaspoon white pepper

½ teaspoon black pepper

1 ½ teaspoons salt

3 medium bay leaves

1 teaspoon sugar

¼ cup chopped green onion

3 cups whole tomatoes with juice, diced

2 cups tomato puree

3 cups shrimp or chicken stock

2 teaspoons Crystal hot sauce

Melt butter in a heavy sauce pot. Add yellow onion, bell pepper, celery, parsley, garlic, basil, peppers, salt, bay leaves, sugar and green onion. Cook until the bell pepper turns bright green and onions start to become transparent. Stir in diced tomatoes, tomato puree, stock and hot sauce. Bring to a boil; then simmer until reduced to 2 quarts, approximately 45 minutes to 1 hour, stirring occasionally.

TAILGATER'S PASTALAYA

PASTALAYA
Makes 6 to 8 servings

1/4 cup bacon fat
1/2 pound pork butt, (1-inch) cubed
1 pound boneless, skinless chicken thighs, (1-inch) cubed
1/2 pound sliced andouille sausage
3 cups penne pasta
1-1/2 cups diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/4 cup sliced garlic
1/4 cup minced jalapeño pepper
2 (14.5-ounce) cans diced tomatoes, with liquid
1/2 cup barbecue sauce
1-1/2 cups chicken stock
1-1/2 teaspoons chopped thyme leaves
1 tablespoon chopped fresh basil
3/4 cup sliced green onions
1/4 cup chopped parsley
Salt and black pepper to taste
Granulated garlic to taste

In a large cast iron Dutch oven, heat bacon fat over medium-high heat. Add pork, chicken and sausage then cook until sausage is browned and fat is rendered, stirring occasionally.

Add onions, celery, bell peppers, sliced garlic and minced jalapeño. Cook 3 to 5 minutes or until vegetables are wilted. Stir in diced tomatoes with liquid, barbeque sauce and stock.

Bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally. Add thyme, basil, green onions and parsley then continue to cook 5 more minutes. Season to taste using salt, black pepper and granulated garlic. Add pasta, blending well into mixture. Reduce heat to low and cook 30 minutes or until pasta is tender and most of the liquid is absorbed.

SMOTHERED PORK CHOPS

Smothered Pork Chops
It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup buttermilk
1/4 cup water

Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with rice.

HOT and SPICY JAMBALAYA

Hot and Spicy Jambalaya

1⁄4 cup butter (1/2 stick)
1 onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 celery ribs, coarsely chopped
5 garlic cloves, minced
1 1⁄2 lbs shrimp, peeled and deveined
1 1⁄2 lbs boneless skinless chicken breast, cut into 1 1/2-inch cubes
3 bay leaves
1 teaspoon dried thyme
1⁄2 teaspoon paprika
2 (28 ounce) cans stewed tomatoes

1 cup chicken broth
1⁄4 cup Worcestershire sauce
1-3 teaspoons hot pepper sauce, to taste
1⁄2 lb precooked spicy andouille sausage, cut into 1/2-inch cubes
1⁄2 lb smoked ham, cut into 1/2-inch cubes

1⁄2 lb. Crawfish, peeled (optional)
1 bunch scallion, coarsely chopped
2 pinches salt (or to taste)
3 cups uncooked long-grain white rice

In a large pot melt butter over medium-high heat.  Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.

Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.

Stir in paprika until thoroughly mixed with other ingredients.  Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.

Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.

Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.

Serve with fresh crusty french bread.

BEIGNETS

BEIGNETS

¾ cup water
1 teaspoon yeast
1 teaspoon sugar
½ cup milk
1/3 cup sugar
1 egg lightly beaten
2 Tablespoons melted butter
2 teaspoons vanilla 
½ teaspoon salt
4 cups flour
Vegetable oil for frying
Powdered sugar for dusting

Combine the yeast, 1 teaspoon of sugar and warm water, let stand 10 minutes.  Add milk, sugar, egg, butter, vanilla and salt to the yeast mixture.  Stir.  Add the flour a cup at a time.  Stir, (do not beat) after each addition until no flour is visible.  You may need to use your hand to work in the last cup of flour.  Grease a bowl with butter and transfer the dough to the buttered bowl, turn it over so the top is buttered.  Cover with plastic wrap and chill 1 ½ hours or overnight.

Divide chilled dough in half.  Let half rest 10 minutes at room temperature (cover the other half and chill).  Heavily flour work surface and rolling pin.  Roll dough to ¼” thickness.  Use a scraper to loosen the entire circle of dough.  Slip your hands under the dough and lift dough completely to put air between the dough and the counter.  Lightly roll dough again.  It should be an even 1/8” to ¼” inch thickness.  Cut into 2 ½ inch squares.  Lift dough with a metal spatula and slip into 375° oil.  Dough slides to the bottom but pops up to the surface in about 5 seconds.  The dough will start to puff up in about 10 seconds.  Fry only the number you can handle at one time.  Turn frequently to brown evenly.

HOT SAUSAGE

Hot Sausage
Patton's is all beef.  

• 1 pound ground beef or pork
• 3 tbsp Paprika
• 1 1/2 tbsp Tony Chachere's seasoning
• 1/2 tsp chili powder
• 2 tbsp cayenne pepper
• 1 tsp crushed peppers
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/3 cup cooking oil

For more "heat" add more crushed peppers and cayenne pepper.

Combine all ingredients in a bowl and mix by hand until everything is well mixed together.

Form into "hamburger" patties and fry as you would a hamburger in a pan over medium heat for 5-7 minutes on each side or until browned and cooked. 

This may be served on hamburger buns, white bread, but its best served on French bread dressed with mayo, lettuce, tomatoes, mustard and ketchup. Patties may be frozen, as well.

Candlelight Style:

Fry up your patties.  Put them in buns.  Wrap in foil (pronounced "furl" here in New Orleans thank you very much).  They will stay warm for a couple of sets.  Have your accompaniments ready and let everybody dress their own.

CRAWFISH ETOUFFÈE

Classic Crawfish Étouffée

3 tablespoons canola oil
 3 tablespoons flour 
1 small onion, diced 
1 stalk celery, diced 
Half a red bell pepper, diced 
2 cloves garlic, minced 
¼ teaspoon cayenne pepper 
1 teaspoon smoked paprika
 ¼ teaspoon thyme 
1 small tomato, peeled, seeded, and diced 
1 quart seafood stock (canned or homemade)
3 tablespoons butter
 2 green onions, chopped 
1 pound peeled crawfish tails 
2 dashes Worcestershire 
2 dashes hot sauce 
Rouses 
salt and black pepper to taste 
3 cups cooked white rice

In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce heat to moderate. Continue whisking until the roux reaches a dark brown color, about 15 minutes. Add onions, reduce heat, and cook until onions have caramelized and roux becomes shiny. Add celery, bell peppers, garlic, cayenne, paprika and thyme and cook for 5 minutes. 

Add tomatoes and seafood stock and increase heat to high. When sauce reaches a boil, reduce heat to moderate and let simmer 5-7 minutes, stirring often. Reduce heat to low and stir in butter. Add green onions and crawfish tails, mix and season with Worcestershire, hot sauce, salt, and black pepper. Cook for one minute then remove saucepan from heat. Serve over rice. 

Serves 6

CRAWFISH STEW

Crawfish Stew
The secret to this stew is to add the seafood stock cup by cup until you reach a thick, stew consistency.

3 pounds peeled crawfish tails
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced bell pepper
2 tablespoons minced garlic
½ cup tomato sauce
1½ quarts seafood stock (canned or homemade)
1 cup chopped green onions
1 cup chopped parsley
2 teaspoons salt
2 teaspoons black pepper

In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce heat to moderate. Continue whisking until the roux reaches a dark brown color, about 15 minutes. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately five to seven minutes. Add one-pound of the crawfish tails and cook for five minutes.Add tomato sauce and cook three to five minutes. Add seafood stock, cup by cup, stirring constantly. Bring to a boil, reduce to simmer, and cook 30 minutes, stirring occasionally. Add remaining two pounds of crawfish tails, green onions and parsley, season with salt and pepper, stir, and continue cooking for 20 minutes. Serve with rice. 
Serves 6

LEAH CHASE'S BRISKET AND SPICY RICE SALAD

Spicy Rice Salad and Brisket

Rice Salad

3 cups long-grain rice

1 Bay leaf

1 cup chopped celery

1/2 cup green bell pepper diced

1/2 cup minced red bell pepper

2 jalapeno peppers "" seeds removed, chopped finely

3 green onions - bottoms and tops chopped

2 tablespoons chopped parsley

1 cup mayonnaise

1/4 cup yellow mustard

Salt and pepper

Cook rice until tender in boiling water; strain water off rice. Let rice cool and place in refrigerator for 30 minutes. In large bowl mix chilled rice and all other ingredients. Toss and serve on lettuce leaf.

Brisket

5 lbs. brisket, well trimmed

2 tablespoons fresh thyme leaves

1/2 cup vegetable oil

1 tablespoon black pepper

1 teaspoon paprika

4 cloves garlic, mashed and chopped

1 cup chopped onions

1 cup chopped bell pepper

2 tablespoons chopped parsley

1 tablespoon salt

1 cup red wine

3 cups water

Mix oil, thyme leaves, salt, pepper and paprika. 

Rub mixture over the brisket. Heat skillet, place well-seasoned brisket in hot skillet; lightly brown on each side. Remove brisket from skillet and place in roasting pan.

In skillet, add onions, bell pepper and garlic. 

Stir well and cook for about five minutes; add water and wine to skillet. Bring to a boil.

Pour mixture over brisket, cover with foil and cook for 1 ½ hours.

BON TON'S SALAD DRESSING

BON TON'S SALAD DRESSING
Makes about 1 1/2 cups

1 large egg
2 teaspoons Creole mustard
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce, Lea & Perrins
1/2 teaspoon chopped garlic
2 teaspoons grated Parmesan cheese
1 teaspoon horseradish
1 cup dark vinegar
1 1/2 cups olive oil

Combine all ingredients except olive oil in mixing bowl. Whip until thoroughly mixed. Pour olive oil in slowly while whipping vigorously.

GRILLADES and GRITS

Grillades
Makes about 10 servings

4 pounds boneless beef or veal round steak, about ¼-inch thick
1 tablespoon salt
1 teaspoon cayenne
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup all-purpose flour
½ cup vegetable oil
3 medium-size yellow onions, chopped
2 medium-size green bell peppers, chopped
3 ribs celery, chopped
3 cups whole canned tomatoes, crushed with their juice
2 cups beef broth
½ cup dry red wine
2 bay leaves
½ teaspoon dried tarragon leaves
½ teaspoon dried basil leaves
½ cup finely chopped green onions
3 tablespoons finely chopped fresh parsley leaves

Remove any fat from the beef or veal. Cut into 2-inch squares. Combine the salt, cayenne, black pepper and garlic in a small bowl. Have the flour at hand.
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Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces over and repeat the process. Do this with the rest of the meat. In a large, heavy pot, heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks, transfer it to a platter. When all the meat is browned, return it to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, eight to 10 minutes. 
Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to mix and simmer uncovered, stirring occasionally. Cook until the meat is very tender, about 1 ½ hours. If the mixture becomes dry, add a little water or more broth. When ready to serve, add the green onions and parsley. Serve with baked grits. 
Baked cheese grits
Makes 10 to 12 servings
2 cups yellow grits, cooked according to package directions
3 large eggs, slightly beaten
½ pound grated cheddar cheese
1 cup milk
1 stick butter
Salt and freshly ground black pepper, to taste

After the grits are cooked, add the eggs, cheese, milk and butter and stir until all is blended and the cheese and butter are completely melted. Season with salt and pepper. Pour the mixture into a two-quart baking dish and bake at 350 degrees for about 45 minutes.

MINI MUFFULETTAS

Mini Muffulettas

2 (16-oz.) jars mixed pickled vegetables (giardinera)

3/4 cup pimiento-stuffed Spanish olives, chopped 

2 tablespoons bottled olive oil-and-vinegar dressing 

12 small dinner rolls, cut in half 

6 Swiss cheese slices, cut in half 

12 thin deli ham slices 

12 Genoa salami slices 

6 provolone cheese slices, cut in half 

1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.

Note: We used half Mezzetta Hot Italian Mix Giardiniera pickled vegetables, half pickled cocktail onions and Newman's Own Olive Oil & Vinegar dressing.

TASSO and SEASONING BLEND

TASSO, SEASONING BLEND

3 cups seasoning blend, (recipe below), combined with:
½ cup brown sugar
½ cup granulated sugar
1 cup paprika

1 whole pork butt, cut into 1-inch strips

Cut the meat from the bone, slice into 1" thick pieces. Coat each piece with the spices. Refrigerate for two days to cure. Smoke at 200 degrees for 8 hours. Any very small pieces just pat out into a burger shape or put on skewers so they don’t get lost. Smoke at 200 degrees for 8 hours.

Seasoning Blend:

4 parts salt
3 parts cayenne
3 parts ground black pepper
3 parts granulated garlic
1 part ground cumin
1 part paprika

Mix together and store in an airtight container.

STUFFED GREEN BELL PEPPER SOUP

STUFFED GREEN BELL PEPPER SOUP

2 pounds lean ground beef 
2 quarts water 
1 small onion, chopped 
1 teaspoon crushed garlic 
1 (28 ounce) can diced tomatoes and liquid 
1 (29 ounce) can tomato sauce
2 cups cooked long grain white rice 
2 large green bell peppers, chopped 
1 cup beef broth 
2 TBSP. local honey 
2 TBSP. Creole seasoning of choice 
Parmesan/Romano cheese

In a 6 quart Dutch Oven, brown ground beef, Drain fat completely, Return meat to Dutch Oven. Add water, onion, garlic, diced tomatoes and liquid, tomato sauce, rice, bell peppers, beef broth, honey, and Creole seasoning. Bring to boil, stirring occasionally. Allow to boil for 30 minutes or until bell peppers are tender. Remove from heat and allow to cool for 15 minutes. Makes approximately 16 servings, 8 ounces each. When serving, garnish with Parmesan/Romano cheese.

SHRIMP and CRABMEAT ETOUFFEE

SHRIMP and CRABMEAT ETOUFFEE

2 onions, chopped

2 stalks celery, chopped

1 teaspoon olive oil

1/4 teaspoon Granulated Garlic

2 1/2 cup chicken broth

1/4 cup flour

3 tablespoons lemon juice

1/8 teaspoon Cayenne Pepper, or to taste

2 teaspoons Tabasco sauce

1 1/2 lb shrimp, peeled and deveined

1 1/2 lb lump crabmeat

1/4 cup green onions, chopped

1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.

Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.

Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.

Serve over rice.

Makes 8 servings

*Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

PRALINES

Pralines

4 1/3 cups pecan halves

One (12-ounce) can evaporated milk

1 cup heavy cream

4 cups sugar

2 tablespoons light corn syrup

1 teaspoon pure vanilla extract

2 tablespoons butter, at room temperature

Preheat the oven to 250°F. Put the pecans in a shallow baking pan or rimmed cookie sheet in a single layer. Bake until aromatic, about 15 minutes. Remove from the oven, stir, and let cool. Set aside.

Combine the evaporated milk, heavy cream, and sugar in a large heavy saucepan over medium heat and stir to mix. Cook, stirring often, until the sugar is completely dissolved. Continue to cook, stirring often, until it comes to a boil. Add the corn syrup and stir constantly (stay with it - and keep stirring to prevent it from boiling over) until it reaches the soft-ball stage, about 240°F on a candy thermometer. (Drop a small spoonful of the boiling sugar syrup in a cup of cold water. Knead the syrup between your index finger and thumb. It should form a soft ball on your finger.) It will take 35 to 45 minutes, depending on the weather.

Add the pecans and stir to mix. Continue to stir over medium heat until the mixture returns to a rolling boil. It will thicken, and as you stir, you will see a film of sugar begin to form on the inside of the pot as it reaches the soft-ball stage again. (Eula Mae has her own rule about when the syrup is ready - when you lift the spoon and two drops meet as they drip off the bowl of the spoon.) Remove from heat.

Add the vanilla and butter and stir to mix. Continue to stir until the mixture becomes thick and creamy, and sugary around the edge of the mixture, about 15 minutes. The mixture will be a taffy color.

Working quickly, spoon the mixture, about a heaping kitchen spoon at a time, onto the waxed paper. Let cool completely before lifting off with a thin-bladed knife. The pralines can be stored between layers of waxed paper in an airtight container for up to 1 week.

Makes about 2 dozen.

It's best to make pralines when the weather is cold and dry, as dampness will delay (or prevent) the candy from setting. "Before you begin, put several layers of old newspaper on your countertop. Then top with a single layer of waxed paper

CANDIED CUSHAW

Candied Cushaw 
Crooked-neck Pumpkin

In 19^th century newspapers this dish was noted as being one of the crowning glories of Creole cuisine; and for good reason. This humble vegetable with few ingredients becomes a delight
with attention to small detail.

1 cushaw
4 cups sugar
1 pound butter

cut cushaw in half, peel and remove seeds. Peel and pare into small pieces. Cook with butter and sugar in a covered heavy sauce pan over low to medium heat. Stir occasionally. Simmer until water is gone and cushaw is soft; approximately 1 ½ -2 hours. This makes enough candied cushaw to yield portions to serve six.

This recipe freezes well and can be served as a vegetable or a sweet dish. Goes well with field or crowder peas.

Note: This recipe did not specify how much water to add. Start with 2 cups and add more if necessary. If you find the cushaw yields more water than is acceptable don’t worry, you will cook it out anyway.
　
　

PICKLES 101

Pickled okra from Dante's Kitchen 
is used in their bloody marys, along with their house-pickled green beans.

Makes 2 wide-mouth quart jars

1 1/3 cups sugar
2 2/3 cups white vinegar
4 cups water
10 garlic cloves, cut in half
5 bay leaves
6 dried chiles
1/2 tablespoon allspice
1 tablespoon coriander
1 tablespoon black peppercorns
1/4 tablespoon mace
3 tablespoons kosher salt
1 pound fresh okra

Combine sugar, vinegar and water in a large saucepan and bring to a boil.
Mix all spices and salt in a small bowl. Wash and trim okra, then blanch in boiling water for 2 minutes. Divide okra and spices into wide-mouth canning jars. Pour boiling pickle base into jars, leaving 1/2 inch head space. lid- band- process the same way.
Let jars mellow for three weeks before using.

Commander's Palace's recipe for Quick Refrigerated Pickled Mirlitons 

3 mirlitons, seeded, sliced and rinsed
1 ¼ cups seasoned rice wine vinegar 
¾ cup cold water
1 teaspoon mustard seed
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
3 cloves garlic, whole or sliced
Sterilize a 1-quart Mason jar. Place mirlitons in the jar.
Combine remaining ingredients in a small bowl. Pour over mirlitons. Cover with lid and refrigerate overnight.

Commander's Pickled Peppers
Makes 2 quarts
1 cup cane vinegar
½ cup white sugar
2 tablespoon (approximately 1) shallot, sliced
8 garlic cloves, chopped
1 ½ tablespoon kosher salt
2 teaspoons whole coriander
2 cups water
1 ½ pounds banana or other sweet peppers, large ones cut into 2 or 3 sections
2 ounces cayenne or other hot peppers

Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers. 
Place lids loosely on jars and process for 15 minutes in a boiling water bath.
Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.

Commander's Quick Pickled Grapes
Makes about 3 cups

1 pound red grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon allspice
1 (2 1/2-inch) cinnamon stick
1/4 teaspoon Kosher salt

Rinse and dry the grapes, and pull them carefully from their stems. Using a small, sharp knife, trim away the "belly button" at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl, and set aside.
In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes.
Stir to combine. Set aside to cool at room temperature.
Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold. 

SHRIMP CREOLE

SHRIMP CREOLE

2/3 cup vegetable oil

3/4 cup flour

3 finely chopped onions

6 cloves garlic

1 cup finely chopped celery

1 cup finely chopped bell pepper

2 bay leaves

Juice of one fresh lemon

1 small can tomato paste

3 pounds peeled shrimp

Salt, pepper, Worcestershire, chili powder, and Tabasco to taste

Make a roux with the oil and flour.  Add onions and sauté till soft.  Add all other ingredients except shrimp and enough water or chicken stock to cover them.  Simmer until all the vegetables are tender.  Add the shrimp and simmer until the shrimp turn pink.  Stir occasionally and season to taste.  Serve over rice, garnish with chopped parsley and green onions if desired.  Serves 6-8.