2 tablespoons butter
2 tablespoons flour
1 cup onion
1/2 cup celery
1/2 cup bell pepper
2 tablespoons garlic
1 jalapeno
1 tablespoon Cajun seasoning
1 teaspoon cumin
1 teaspoon chili powder
1 cup stock
1 pound crawfish
8 ounces cream cheese
1 1/2 cups pepper jack cheese
1 1/2 cups cheddar cheese
12 tortilla flour or corn

Sauté vegetables and add seasonings. Deglaze with stock and add crawfish, cream cheese, 1 cup of both cheeses. Let cool and stuff in tortillas. Top with remaining cheese and bake at 450 for 8 minutes.

Serves 8.

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.