Recipes

Southern-style slow-cooked green beans simmered for 2 hours with ham shank and onions until tender and full of smoky flavor.

Flaky Southern biscuits loaded with country ham and white cheddar cheese, baked golden and served with scrambled eggs.

Southern classic with ham, red-eyed gravy, and creamy grits.

Country Ham With Red−Eyed Gravy And Creamy Grits from Emeril.

Individual omelets filled with lump crab meat, shallots, green onions, and smoked Gouda, draped with a Tasso ham hollandaise — a New Orleans brunch classic.

freshly−ground black pepper; 8 turns

A Cajun recipe for Crawfish Etouffeé.

A classic New Orleans-style gratin of crawfish tails, wilted trinity vegetables, and Creole mustard mayo topped with seasoned bread crumbs and baked until bubbly.

A traditional Cajun recipe for Crawfish Jambalaya.

A traditional Cajun recipe for Crayfish Etouffee.

Tender, cheesy sausage bites made with cream cheese and Bisquick—perfect for parties, breakfast, or snacking.

Classic New Orleans candy — a creamy soft-ball stage praline with toasted pecans, brown sugar, and a touch of condensed milk, dropped onto waxed paper.

creamy squash casserole

Slow-cooked stone ground grits simmered in equal parts water and milk until ultra-creamy, finished with butter and melted white cheddar cheese.

A traditional Cajun recipe for Creole Candied Yams.