From the Kitchen of Brett Broussard

1 pound lump crabmeat
1 tablespoon butter
1/2 small red onion, finely chopped
2 cloves garlic
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 egg lightly beaten
1/4 cup mayonnaise (Duke's)
1 teaspoon dijon mustard
1 green onion, thinly chopped
1 tablespoon lemon zest
2 tablespoons fresh parsley
1/2 cup Panko
3/4 cup Zapp's voodoo chips (crushed)
2 tablespoons canola oil

Melt the butter in a medium sized skillet over medium heat. Add the onion, garlic, chili powder, cayenne, and salt. Cook until the onion is translucent and cooked through, about
5 minutes. Remove from heat. Pour the onion mixture into a large mixing bowl and add the black pepper. Cool briefly, 10 minutes, before proceeding with the recipe. To the large
bowl with onions, add crab, egg, mayonnaise, mustard, green onion, lemon juice, parsley, and mix together briefly, hands are best here as you don't want to overwork the crab
mixture. Add 1/4 cup Zapp's to the crab mixture and mix together briefly until incorporated.

Using a 1/4 cup measuring cup, form the crab mixture into cakes and refrigerate on a plate or baking sheet for at least 30 minutes. Note, you will have a hard time keeping the
mixture together since there is such minimal binder, this can be a pain at this stage but directly corresponds to the delicious final product. Once our crab cakes are chilled, heat
oil in a cast iron skillet or non-stick pan over high heat. Add the remaining 1/2 Zapp's and Panko bread crumbs to a shallow bowl and carefully dredge the crab cakes in the bread crumbs, remember the cakes are delicate and may have a tendency to fall apart, this is not a problem. When the oil is hot, reduce to medium heat and fry the crab cakes in
batches, they should cook approximately 4 minutes per side and turn golden brown. Do
not overcrowd the pan as this will cause the crab cakes to cook at a lower temperature,
and absorb more oil as they cook. You can put the finished crab cakes in a warmed oven
to sit until you have cooked them all. Add more oil to your pan as necessary to complete
the cooking process with all our crab cakes. Serve hot with remoulade sauce on the side
for dipping.

From the Kitchen of Brett Broussard

2 cans white beans, rinsed and drained
4 cups low sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
3/4 cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
1/4 cup fresh chopped cilantro

In a food processor, blend 1/2 of the beans with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans. Add the oil to a large pot or Dutch
oven and heat it over medium-high heat.

Add the onions, jalapeno pepper and poblano peppers and cook, stirring frequently until soft 4-5 minutes. Add the garlic and cook for
one minute more. Add the cumin, coriander, and ancho chili power and continue to cook, stirring frequently for one minute more to toast the spices. Add the chicken broth, pureed beans and 1/2 teaspoon of salt, bring to a boil. Reduce the heat to low and simmer uncovered for about 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy- that's how it is supposed to be. It thickens the longer it sits). Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

From the Kitchen of Brett Broussard

1/4 cup fish sauce
1/4 cup sugar
1/3 cup water
2 tablespoons lime juice
2 teaspoons rice wine vinegar
1 clove garlic (finely diced)
1 small jalepeno pepper (finely diced)
1 tablespoon shredded carrot
1 teaspoon chili garlic sauce or sriracha

Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

From the Kitchen of Brett Broussard

1 pound sweet potatoes (cubed)
1/2 cup purple onions (diced)
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 teaspoon salt
2 teaspoons fresh thyme
1 teaspoon cumin
3 cups chicken stock
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 cup heavy cream

Preheat oven to 450 degrees. Prepare the sweet potatoes. Place sweet potato cubes and onions in a large bowl. Sprinkle with salt, thyme, and cumin. Toss so all pieces are
well coated with olive oil and seasonings. Roast the sweet potatoes. Spread the sweet potatoes and shallots out on a foil or silicone-lined baking sheet. Roast for 25 minutes or
until cooked through and nicely caramelized and browned around the edges. Remove from oven. While the sweet potatoes are roasting, heat chicken stock in a saucepan on
the stovetop until steamy. Blend the sweet potatoes. Place the cooked sweet potatoes and shallots in a pot and add heavy cream. Puree until smooth. Serve. Taste for seasoning, add more salt and pepper to taste.

From the Kitchen of Brett Broussard

1 9" deep dish frozen pie crust
1 tablespoon butter
1/2 cup thinly sliced shallots
4 large eggs
1 1/4 cups heavy cream
pinch of ground nutmeg
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup finely shredded Gruyere, packed
1 10 ounce package frozen chopped spinach, defrosted and wrung free of water

Preheat the oven to 400 degrees and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart).
Bake until fully cooked and lightly golden, 10-15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate). Don't worry if the crust cracks
while baking. Set aside and turn oven down to 325 degrees. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt and cayenne pepper. Place the cooked pie crust on a baking
sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Bake at 325 degrees for 50 to 55 minutes until the custard is
set and top is lightly golden. Serve hot or warm.