From the Kitchen of Brett Broussard

3 pounds Boston Butt
2 pounds Richard's smoked sausage
2 1/2 pounds medium grain rice
2 bags seasoning blend of onions, celery, and bell pepper
1/4 cup garlic
2 cups celery
2 bunches green onions
Tony's
2 tablespoons chicken base
2 tablespoons kitchen bouquet
1/4 cup Tabasco sauce
1/2 cup vegetable oil
Water (1 1/2 times the rice)

Brown seasoned and marinated meat in oil for 30-45 minutes on MEDIUM heat. Throw in seasoning blend and celery and saute. Add garlic and sausage and cook for 10 minutes.
Add water and bring to a boil. While waiting for water to boil, add kitchen bouquet for desired color and hot sauce, base, and seasonings. You want to make it too salty for a
soup, but not overly salty. When it reaches your desired taste "your good".
Drop rice and turn down your fire to medium high and stir until rice begins to float. Drop fire to low and cover. Wait 7 minutes and stir to make sure nothing is sticking. Cover and stir again for 10 mintues. Cover and repeat for 10 minutes. Stir in green onions and cook for an additioanal 5 minutes.
Remember, for every 5lbs of meat you can feed 20 people. So for 100 people, you will need 20lbs of meat and 10lbs of rice. 75% pork 25/5 sausage.

2 teaspoons vegetable oil
3/4 pound ground pork
salt and pepper to taste
1 teaspoon minced garlic
1 teaspoon minced ginger
3 cups coleslaw mix
1 teaspoon Chinese Five spice
1 teaspoon red pepper flakes
1 tablespoon sriracha
1/4 cup sliced green onions
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
12 egg roll wrappers
1 egg, beaten
oil for frying

Heat the 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add the ground pork and season with salt and pepper. Cook, breaking up the pork with a spatula,
until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds. Stir in the coleslaw mix and green onions. Add the Chinese five spice, red
pepper flakes and sriracha. Cook until cabbage is wilted, about 3-4 minutes. Stir in the soy sauce and sesame oil, then remove from heat. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go. Pour 2-3 inches of oil into a deep pot. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

From the Kitchen of Brett Broussard

8 slices brioche bread
1/2 cup Nutella
8 ounces triple cream cheese (ie St. Andre)
Strawberry coulis
1/4 cup clarified butter

Spread Nutella evenly over the brioche bread and add cheese, much like you are making a grilled cheese sandwich. Spread butter on top of each side of the bread and grill in a hot pan over medium heat until golden brown. Let cool and slice in half diagonally and then again.

2 1/2 pounds beef top round
1/2 cup flour
6 tablespoons vegetable oil
2 tablespoons butter
2 cups onions
1 cup celery
1 cup green bell pepper
8 ounces mushrooms
1 tablespoon garlic
3/4 cup red wine
3 cups beef stock
2 cups chopped tomatoes
2 bay leaves
1 tablespoon thyme
1 teaspoon oregano
1/4 cup basil

Slice the top round into 1/4 inch cutlets. Season with salt and pepper and dredge in flour. On medium high heat, brown the cutlets on each side until golden brown. Remove from the pot. Add oregano and basil at the end.

Add butter and vegetables, including the mushrooms and sauté until soft, about 5 minutes. Add one tablespoon of the flour and continue to cook two minutes. Deglaze with the red wine and add in the tomatoes, beef stock, thyme, and bay leaves.

Cook over low heat for 2 hours or until the meat is tender. At the end, add the oregano and basil.

6 garlic cloves (minced)
1 tablespoon ginger (minced)
1/4 cup low sodium soy sauce or tamari
2 tablespoons light brown sugar
1 tablespoon toasted sesame oil
1 tablespoon chili sauce, such as sambal oelek
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1/2 cup mushrooms
1/2 cup purple onion (sliced)
1/2 cup carrots (sliced)
1 cup snow peas
2 pounds large raw tail-on shrimp, peeled and deveined

In a small bowl, combine the garlic, 1/4 cup of water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch. Whisk to combine. Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the bell pepper, mushrooms, purple onion slices, 1 carrots, and snow peas.

Cook, stirring occasionally, until vegetables begin to soften, 3-4 minutes. Add the shrimp and cook, stirring occasionally, until the liquid is slightly thickened and the shrimp and veggies are completely coated, about 5 minutes.

Serve over cooked rice, sprinkled with cilantro and sesame seeds (optional).