From the Kitchen of Brett Broussard1 cup onion, chopped
1/2 cup bell pepper, chopped
1/4 cup celery, chopped
2 tablespoons garlic, chopped
2 tablespoons tomato paste
14 1/2 ounces can whole tomatoes, chopped
3 tablespoons flour
3 tablespoons vegetable oil
1/4 cup green onions, chopped
1/4 cup parsley, chopped fine
3 cups seafood stock
1 1/2 pounds Fish (Redfish or Drum)

Combine the oil and flour to make the roux. Cook over medium high heat for approximately 6-7 minutes or until it turns to a dark brown chocolate color. Add chopped
onions, bell pepper, celery, garlic, and tomato paste and cook for approximately 2 minutes.

Add the can of chopped whole tomatoes, along with the juice. Slowly add stock and bring to a boil. Simmer on low for 45 minutes to an hour. Season the fish and add to the pot, along with the green onions and parsley, cooking for
10-15 minutes. Serve over rice.

Serves 8.

From the Kitchen of Brett Broussard

1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
salt and pepper to taste
2 cups freshly grated parmesan cheese

Cook the pasta according to the package directions. Warm the butter and cream in a saucepan or skillet. Season with salt and freshly ground black pepper. Grate the parmesan cheese and place half of it into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or
accompaniment to meat or salad. Add freshly grated truffles for more flavor!

From the Kitchen of Brett Broussard

1 1/2 sticks butter
4 tablespoons Worcestershire sauce
2 tablespoons Soy sauce
3 tablespoons Tabasco sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Tony's seasoning
3 cups Corn Chex®
3 cups Rice Chex®
3 cups Bugles®
3 cups Cheez-its
3 cups stick pretzels

Melt first seven ingredients in a saucepan. Combine mixture with all remaining ingredients in a large bowl and mix well. Spread party mix on a baking sheet and bake for 50-60
minutes at 250 degrees stirring every 15 minutes.

From the Kitchen of Brett Broussard

3 pounds boneless chuck roast
1 tablespoon avocado oil or a neutral oil
coarse ground salt and fresh ground pepper
4 dried Guajillo chilis
6 Chipotle chilis in adobo (from a can)
1 small red onion, thinley sliced
8 whole cloves garlic, smashed
32 ounces beef stock
1 tablespoon tomato paste
1 14.5 ounces fire toasted diced tomatoes (can)
1/4 cup organic apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon stick
3 dry bay leaves
1 teaspoon smoked paprika
1/2 tablespoon fresh grated ginger
1 teaspoon ground coriander

Taco fixings: corn or flour tortillas, lime wedges, fresh cilantro leaves, diced white onions,
shredded Oaxacan cheese (or Italian cheese).
Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. Add beef to
crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.

After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. Remove bay leaves and cinnamon stick from crock pot and discard. Using a high powered or
immersion blender, blend everything until a smooth sauce forms. Transfer sauce back to crockpot to keep warm. Add 1 1/2 to 2 cups of sauce to shredded beef and toss to coat.

Then double dip tortilla into console, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat. To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. Add a small ladle of consume to the top of the tortilla. Flip over, and fry 2-3 minutes more.

Servings: 8
From the Kitchen of Brett Broussard
1 stick butter
1/4 cup parsley
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce

Heat 3/4 stick of butter until brown over medium heat. Add chopped parsley and let cook for 30 seconds. Add lemon juice and Worcestershire sauce. Remove from heat and fold in the remaining 1/4 stick of cold butter.