From the Kitchen of Brett Broussard

2 tablespoons butter
1/2 cup andouille sausage, sliced quarter moon
1/4 cup purple onion or shallot, chopped fine
1/4 cup red bell pepper, chopped fine
1 tablespoon garlic, minced
1/2 cup white wine
1 teaspoon chicken base
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup green onions, sliced
1/4 cup parsley, chopped
1 pint oysters, drained
12 ounces fettucine
1 teaspoon fresh ground pepper
2 teaspoons salt

Melt butter over medium heat in a pot. Add andouille sausage, onions, and bell peppers and saute for 5 minutes. Add garlic and saute another minute. Pour in white wine and a tablespoon of chicken base and simmer for 2 minutes. Add heavy whipping cream, half of the parmesan cheese, and the green onions and parlsey (reserving some for garnish) and simmer for about 4 minutes. Add the oysters, season with salt and pepper, and cook an
additional 3 minutes or until the oysters start to curl on the ends. Toss with the fettucine noodles and top with remaining parmesan cheese, green onions, and parsley.

From the Kitchen of Brett Broussard

Leftover turkey
1 pound smoked sausage, cut half-moon
3/4 cup canola oil
3/4 cup flour
2 1/2 gallons water or turkey stock
2 bundles green onions
1 container Guidry trinity (onion, celery, pepper)
1 bundle parsley
2 tablespoons chicken base
2 tablespoons garlic
1/4 cup Cajun seasoning
1 tablespoon garlic powder
1 tablespoon hot sauce
3 cups okra
2 tablespoons gumbo file

Mix flour and oil and make a roux over medium-high heat. The roux should be the color of a Hershey's specialty dark chocolate. Add Guidry's seasoning mix and cook for 3-5
minutes. Add garlic and okra and cook for an additional 2 minutes. Add water (or stock) slowly and simmer for 1 hour. Add sausage back, garlic powder and simmer for 45
minutes. Add turkey and remaining ingredients and simmer for 30 minutes.

From the Kitchen of Brett Broussard

5 tablespoons Thai green Curry Paste
1/2 onion, sliced
1 eggplant, peeled and cubed 1/2 inch
1 carrot, peeled and shredded
2 large garlic cloves
2 teaspoons fresh ginger
3 tablespoons vegetable oil or canola oil
1 cup chicken stock
14 ounces coconut milk
1 tablespoon brown sugar
2 teaspoons fish sauce
12 ounces chicken thighs 1/3" slices
12 basil leaves

Heat oil in a large heavy based skilled over medium high heat. Add curry paste, garlic and ginger and cook for about 2 minutes so it "dries out." Add chicken broth and stir to
dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half. Add onions, eggplant, and carrots and saute 5-6 minutes. Add coconut milk, basil leaves, sugar and
fish sauce. Stir, then add chicken. Simmer for about 8-10 minutes or until sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want. Do a taste test.

Add more fish sauce to add more saltiness, sugar for sweetness. Serve over jasmine rice, garnish with fresh red chili slices and fresh coriander/cilantro leaves.

From the Kitchen of Brett Broussard

1 9" deep dish frozen pie crust
1 tablespoon butter
1/2 cup thinly sliced shallots
4 large eggs
1 1/4 cups heavy cream
pinch of ground nutmeg
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup finely shredded Gruyere, packed
1 10 ounce package frozen chopped spinach, defrosted and wrung free of water

Preheat the oven to 400 degrees and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart).
Bake until fully cooked and lightly golden, 10-15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate). Don't worry if the crust cracks
while baking. Set aside and turn oven down to 325 degrees. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt and cayenne pepper. Place the cooked pie crust on a baking
sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Bake at 325 degrees for 50 to 55 minutes until the custard is
set and top is lightly golden. Serve hot or warm.

From the Kitchen of Brett Broussard

5 cans tomato paste
3 quarts water
1 large can diced tomatoes
1 large onion, diced
2 tablespoons garlic, minced
1 tablespoon sugar
1 tablespoon oregano
2 tablespoons olive oil

Saute onion in olive oil over medium heat for 5-7 minutes. Add garlic and saute for an additional minute. Add tomato paste and continue cooking over medium high heat for 5
minutes. Add water, sugar, and oregano and simmer on low for 3-4 hours