From the Kitchen of Brett Broussard

1 cup tasso, diced
1 pound crawfish tails
2 tablespoons butter
2 tablespoons pecan oil
1/4 cup shallots, diced fine
1/4 cup red pepper, diced fine
1 tablespoon garlic, minced
1/4 cup white wine
2 cups heavy cream
1 tablespoon parsley
1 tablespoon green onions, chopped
1/2 teaspoon Tabasco sauce
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
3/4 cup Romano cheese
1 tablespoon Paul's Blend Spice
salt and pepper
1 pound pasta

Combine butter and pecan oil in a skillet over medium heat. Add shallots, red pepper and saute for 3 minutes. Add tasso and continue cooking for 2 minutes. Add garlic and saute for an additional minute. Stir in the white wine to deglaze and simmer until liquid is almost evaporated. Add crawfish tails, salt, pepper, and Paul's Blend seasoning, and continue to cook until warm. Stir in the cream, Tabasco sauce, lemon juice, and worcestershire sauce. Simmer for an additional 5 minutes or until the sauce is thickened.

Taste to adjust seasonings and fold in Romana cheese. Top with green onions and parsley. Cook pasta according to the
directions on the pasta.

From the Kitchen of Brett Broussard1 tablespoon olive ol
2 tablespoons butter
1/2 cup purple onion, chopped fine
1/2 cup tasso, chopeed fine
2 tablespoons celery, chopped fine
1 cup uncooked sweet corn from the cob (Roasted)
1/2 cup roasted red bell pepper, chopped
1 tablespoon garlic, minced
3 tablespoons flour
1 1/2 cups seafood stock
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 pound crawfish tails, whole
1/4 cup parsley, chopped
1/4 cup green onion, chopped
2 tablespoons Paul's Blend seasoning

Over medium heat, add olive oil and butter. Sauté onion, tasso, celery, and corn (about 4 minutes). Add garlic and seasoning and sauté another minute. Stir in flour to make a roux and cook about 2 minutes. Add roasted red peppers and slowly add stock and bring to a boil.

Whisk in milk and heavy cream, bring back to a boil, reduce and simmer 5-7 minutes. Add crawfish tails, parsley, and green onions and simmer for an additional 5-7 minutes.

From the Kitchen of Brett Broussard

4 white fish fillets (Redfish or Drum)
3/4 cup cracklins (pork or chicken)
3/4 cup panko bread crumbs
2 eggs
1/4 cup water or milk
1/2 cup flour
salt and pepper

Season fish with salt and pepper. Beat eggs and mix in water or milk to make an egg and set aside. In a food processor, add cracklins and blend until broken up with the texture of Panko bread crumbs. Mix together cracklins and Panko and set aside. Coat fish lightly with flour, dip in the egg wash, and then coat with the cracklin and Panko mixture. Put on baking sheet and bake at 400 degrees for 12-15 minutes ,a depending on the thickness of the fish.

From the Kitchen of Brett Broussard

2 tablespoons Canola oil
2 cups freshly shucked corn (about 6 ears)
1/2 cup onion
1/4 cup bell pepper
2 tablespoons celery
1 tomato, seeded and chopped
1 tablespoon sugar
salt and pepper

Slice kernels off corn in several layers (do not cut full kernels). Start cooking all ingredients on high, lowering heat to medium-high and continue cooking for 45 minutes. KEEP STIRRING! (If corn starts to stick to the bottom of the pot, turn off the heat, cover and let sit for 5 minutes.

From the Kitchen of Brett Broussard

2 ears fresh corn
1 cup onion
2 cloves garlic
1/4 cup butter
2 cups heavy cream
1 cup corn grits
2 cups chicken stock

Grill corn until slightly blackened and cut off of the cob. Melt
butter and sauté onions until soft, add garlic and cook an
additional minute. Bring cream and stock to a boil and whisk in grits. Cover and simmer for 20 minutes, stirring a few times.
When grits are almost done, add corn, onions and garlic. Season with salt and pepper. Garnish with thinly sliced green onions.