Traditional bread pudding served with a warm whiskey sauce.

Bread Pudding

Delicious French doughnuts, sprinkled with powdered sugar.

Beignets

Classic tequila cocktail with lime and salt.

Margarita

A fruity rum cocktail, perfect for a hot day.

Hurricane

Shrimp sautéed in garlic butter and served over pasta.

Shrimp Scampi

Fresh redfish seasoned and blackened, served with sides.

Blackened Redfish

A hearty stew made with sausage, chicken, and shrimp, served with rice.

Gumbo

A classic Louisiana dish made with crawfish tails, served over rice.

Crawfish Etouffee

Preheat the oven to 350°F (175°C). Cut the day-old bread into cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, and salt until well combined.

Mix the Wet Ingredients

Pour the wet mixture over the bread cubes and gently fold until the bread is fully soaked. Add the raisins and mix again.

Combine and Add Raisins

Transfer the mixture into a greased baking dish. Bake in the preheated oven for 45-50 minutes or until set and golden brown on top.

Bake the Bread Pudding

In a saucepan over medium heat, melt the butter.

Melt the Butter

Once melted, stir in the brown sugar and heavy cream. Bring to a gentle simmer, stirring continuously until the sugar is dissolved.

Add Brown Sugar and Cream

Remove from heat and carefully add the whiskey and vanilla extract, stirring until fully combined.

Incorporate Whiskey and Vanilla

Serve the warm whiskey sauce over the baked bread pudding.

Serve Warm

day-old bread

whole milk

granulated sugar

eggs

vanilla extract

ground cinnamon

nutmeg

salt

raisins

butter

brown sugar

heavy cream

whiskey

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until well combined.

Mix the Dry Ingredients

In a separate bowl, whisk together the eggs, milk, and vanilla extract until smooth. Melt the butter and let it cool slightly, then add it to the wet mixture.

Combine the Wet Ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a sticky dough forms.

Combine Wet and Dry Mixtures

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Knead the Dough

In a deep pot or fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Prepare the Oil

Once the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thickness. Cut into squares or rectangles, about 2-3 inches wide.

Shape the Beignets

Carefully drop the dough pieces into the hot oil, a few at a time. Fry for 2-3 minutes on each side, or until golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.

Fry the Beignets

While the beignets are still warm, dust them generously with powdered sugar. Serve immediately for the best taste!

Coat with Powdered Sugar

All-purpose flour

Granulated sugar

Instant yeast

Salt

Eggs

Milk

Vanilla extract

Unsalted butter

Vegetable oil

Powdered sugar

Run a lime wedge around the rim of a chilled cocktail glass. Dip the rim into kosher salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine the tequila, lime juice, and triple sec. Add the ice and shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the mixture into the prepared cocktail glass. Optionally, you can serve it on the rocks over fresh ice.

Strain and Serve

Garnish with a lime wedge on the rim of the glass.

Garnish

Tequila

Lime juice

Triple sec (orange liqueur)

Lime wedge

Kosher salt

In a cocktail shaker, combine the light rum, dark rum, passion fruit juice, orange juice, grenadine, and simple syrup. Fill the shaker with ice.

Mixing the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shaking the Cocktail

Strain the mixture into a tall glass filled with ice.

Straining

Garnish the cocktail with an orange slice, a maraschino cherry, and mint leaves on top for added flavor and presentation.

Adding Garnish

Light Rum

Dark Rum

Passion Fruit Juice

Orange Juice

Grenadine

Simple Syrup

Orange Slice

Maraschino Cherry

Mint Leaves

In a large pot, bring water to a boil. Add 1 tablespoon of salt once boiling.

Boil Water

Add 8 cups of spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Spaghetti

Once cooked, drain the spaghetti in a colander and set aside, reserving a cup of pasta water.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil and 4 tablespoons of unsalted butter over medium heat until the butter is melted.

Sauté Shrimp

Add 4 teaspoons of minced garlic and 1 teaspoon of red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.

Add Garlic

Add 1 pound of large shrimp to the skillet. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Cook for 3-4 minutes until the shrimp are pink and opaque.

Cook Shrimp

Stir in 2 tablespoons of lemon juice and 1 tablespoon of chopped fresh parsley, cooking for an additional minute.

Add Lemon and Parsley

Add the drained spaghetti to the skillet with the shrimp and sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.

Mix Pasta and Shrimp

Serve hot, garnished with extra parsley if desired.

Serve

Spaghetti

Large shrimp, peeled and deveined

Olive oil

Garlic, minced

Red pepper flakes

Lemon juice

Fresh parsley, chopped

Black pepper

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt. Mix well to create the blackening seasoning.

Make the Blackening Seasoning

Pat the redfish fillets dry with paper towels. This will help the seasoning stick better.

Prepare the Redfish

Rub the blackening seasoning generously over both sides of each redfish fillet.

Season the Fillets

In a large skillet, heat the olive oil over medium-high heat until it shimmers but does not smoke.

Heat the Oil

Carefully place the seasoned redfish fillets in the hot skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a dark, charred crust. The internal temperature should reach 145°F (63°C).

Blacken the Fish

Serve the blackened redfish hot, alongside steamed broccoli and rice if desired.

Plate the Dish

Redfish fillets

Paprika

Cayenne pepper

Garlic powder

Onion powder

Dried oregano

Dried thyme

Steamed broccoli

Rice

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice, cover, and reduce heat to low. Cook for 18-20 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

Cook the Rice

Slice the Andouille sausage into rounds. Cut the chicken thighs into bite-sized pieces. Set aside.

Prepare the Meats

In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside.

Start the Gumbo Base

In the same pot, add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.

Sauté Vegetables

Return the sausage to the pot and add the chicken pieces. Stir in the sliced okra and canned tomatoes. Add the chicken broth, bay leaves, thyme, cayenne pepper, salt, and black pepper.

Build the Gumbo

Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 30-40 minutes until chicken is cooked through and flavors meld.

Simmer

In the last 5 minutes of cooking, add the peeled and deveined shrimp to the pot. Cook until shrimp are pink and opaque.

Add Shrimp

Taste the gumbo and adjust seasoning with additional salt and pepper if necessary.

Adjust Seasoning

Ladle the gumbo into bowls over a scoop of cooked rice. Enjoy your hearty stew!

Serve the Gumbo

Andouille sausage

Chicken thighs, boneless and skinless

Shrimp, peeled and deveined

Onion, chopped

Bell pepper, chopped

Celery, chopped

Okra, sliced

Diced tomatoes, canned

Chicken broth

Bay leaves

Thyme, dried

White rice

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for about 5 minutes until the vegetables are soft.

Prepare the Base

Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

Sprinkle the flour over the vegetables and stir constantly for about 10 minutes until the mixture turns a light brown color.

Make the Roux

Gradually whisk in the chicken broth, ensuring there are no lumps. Add the Cajun seasoning, salt, and black pepper. Bring to a simmer.

Add Broth and Seasoning

Add the crawfish tails to the pot. Let the mixture simmer for about 20 minutes, stirring occasionally.

Incorporate Crawfish

Stir in the sliced green onions and chopped parsley just before serving.

Finish with Herbs

Spoon the crawfish etouffee over a bed of cooked white rice and garnish with additional parsley and green onions if desired.