1 pie crust
3/4 cup sugar
1 1/2 cups dark corn syrup
1/2 teaspoon kosher salt
1 1/2 teaspoons flour
3 large eggs
1 1/2 teaspoons vanilla
2 tablespoons bourbon
1 1/2 tablespoons melted butter
1 1/3 cups pecans

Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell.

Bake for 1 hour and 15 minutes at 350 degress. Remove and let pie rest for 2 to 3 hours to set

From the Kitchen of Brett Broussard
1 pound shrimp
3/4 cup olive oil
1/2 cup white wine
1/2 cup Lea & Perrins Worcestershire Sauce
14 teaspoons Tabasco Sauce
1/2 teaspoon chopped garlic
4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Wash and pat dry shrimp. Add the Manale spice mix (everything after the garlic), garlic,
Lea & Perrins and Tabasco. Then pour the olive oil over the shrimp, adding the white
wine. Stir together. Cook over high heat until shrimp are done, approximately 10 minutes.
Do not overcook shrimp. Serve the shrimp in a wide soup bowl, and have hard-crust
French bread on hand for dipping in the buttery, peppery sauce. Peel the shrimp and eat.

From the Kitchen of Brett Broussard
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons dark brown sugar
1 teaspoon yellow mustard
1 tablespoon steen's syrup
1 teaspoon salt
1/2 teaspoon crushed red pepper
Mix everything together to incorporate.

From the Kitchen of Brett Broussard
1/2 pound shrimp
1/3 cup garlic chili sauce or sambal
1/3 cup sweet chili sauce ("Taste of Asia")
1/3 cup mayonnaise
Mix all ingredients together and stir in fried shrimp to coat. Keep mixing a new batch of
sauce for each batch of fried shrimp.

From the Kitchen of Brett Broussard
1/4 cup butter (1/2 stick)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambe' pan or skillet. Place the pan over
low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the
sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the
banana sections soften and begin to brown, carefully add the rum. Continue to cook the
sauce until the rum is hot, then top the pan slightly to ignite the rum, or ignite with a long
match. When the flames subside, lift the bananas out of the pan and place four pieces
over each portion of ice cream. Generously spoon warm sauce over the top of the ice
cream and serve immediately.