Cajun & Creole

Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one."

Tangy beer makes a good match with sweet, briny mussels. Here the brew is seasoned with a spice mixture akin to that used in a Louisiana-style crab boil. Can be prepared in 45 minutes or less.

A delicious dessert version of a favorite New Orleans breakfast dish. Pain perdu translates as "lost bread," but you'll find that this is simply a type of French toast.

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce." Serve these creamy grits with fried eggs for a southern-style breakfast. Andouille, a spicy pork sausage, is available at specialty foods stores and some supermarkets.

A high-flavor, low-fat entrée. Serve it over rice to catch all the juices.

(Gumbo with Mixed Greens and Red Beans) Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's in New Orleans to make use of local shellfish and greens. Named for John D. Rockefeller, this classic course is likewise quite rich.

This recipe was created to accompany Cajun Shrimp Tacos with Tomatillo Salsa. Can be prepared in 45 minutes or less.

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."

I know what you're thinking: Another crabcake. Well, all crabcakes are not alike. When this dish goes on Commander's menu, more than half our patrons will order it. They probably feel as my mother does: "True jumbo lump crabmeat is the caviar of Louisiana." We want to highlight the crabmeat, not mask it with heavy binders or frying, so this has no bread crumbs and only a small amount of binder. And the cakes are _not_fried, making them incredibly light. As for the accompaniment, crab and corn are a classic Creole combination.

Cajun seasoning spikes this soup with heat, so adjust according to your taste. Serve with: Jalapeño corn bread and carrot sticks. Dessert: Cheesecake topped with thawed sliced frozen peaches.

This rich, savory dish (pronounced shrimp mah-lih-tone) is pure Cajun comfort food. In Louisiana it's often served as a side dish; it also works as a first course.

Serve this flavorful dish with corn bread or crusty French bread.

A healthful version of meatloaf that doesn't sacrifice taste for a lower fat content. Put leftovers on onion rolls with lettuce and tomato for a great sandwich treat.