1/2 red onion, finely diced
1 jalapeno, minced
4 limes
2 lemons
1/2 cup fresh pineapple, 1/4 inch diced
3/4 pound white fish (snapper, redfish, speckled trout)
1 avocado peeled, diced
1/3 cup clilantro, chopped
1/3 tomatoes, chopped
salt and pepper to taste
tortilla chips for serving

Juice the lemon and limes until you have about 1 cup of fresh juice. Place the diced white fish of your choice in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with Saran Wrap and refrigerate 3-4 hours until the fish is "cooked" and opaque. In a large bowl combine the red onion, jalapeno, pineapple, tomatoes, and cilantro. Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture.

Spoon out 3-4 tablespoons of the citrus juices and add to the fish mixture. Add the diced avocado just before serving and gently toss the mixture together to combine. Season with salt and pepper to taste. Serve with tortilla chips.

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.