The following are recipes worth the calories and the effort!! They are from a cooking class I took several years ago at the Heritage Restaurant in Cincinnati, and come from a chef who spent time training with Paul Prudhomme in New Orleans. Enjoy!!

First, a basic Cajun Seafood Seasoning to be used in all three recipes.

Mix the following ingredients together...
3 T. Paprika
2 T. Salt
2 T. Oregano
2 T. Thyme
1 T. White Pepper
1 T. Black Pepper
1 T. Cayenne Pepper
1 t. Garlic Powder

Jambalaya
Serves 4 as an appetizer or side dish

1 T Oil
1/4 c. Tasso Ham
3T Cajun Spice
1/2 t. Cumin
1 Bay Leaf
3 Cloves Crushed Garlic
1/2 c. small diced onion
1/4 c. small diced celery
1/3 c. small diced green pepper
1/2 c. crushed tomatoes
2 c. chicken stock
1 c. raw shrimp, peeled and deveined
1 c. rice (cook per directions on box)

Add the oil to a hot skillet and stir in the tasso ham. Saute the ham 2-3 minutes until it starts to brown slightly. Add the onion, celery and green pepper and saute. As the vegetables and ham start to stick to the pan and brown, add 1/2 cup of the chicken stock. Allow the stock to boil away and let the mixture start to brown. Repeat the deglazing process 2 more times. Add the spices, the crushed tomatoes, and the remaining stock. Reduce for 2 minutes and add the shrimp. Cook the shrimp for 2-3 minutes or just until done. Add the hot rice and stir.

Allow the jambalaya to stand for 5 minutes to bring all of the flavors together, and then serve.

Crawfish Etoufee
Serves 6

1/4 c oil
1/3 c flour
1 c medium diced onion
1/2 c medium diced green pepper
1/2 c medium diced celery
3 T. Cajun Spice
3 cloves crushed garlic
1 bay leaf
1/3 c crushed tomatoes
3 c crawfish stock (may use chicken stock or shrimp stock to substitute)
1 c cooked rice
2 scallions sliced thin

Add the oil to a hot skillet (don't use nonstick!)
After the oil is hot, stir in the flour. Stir the flour continuously until the roux is a reddish brown color (color is important, and black specks indicate you have cooked your roux too long!). Immediately add the onions and reduce the heat to low. Saute the onions for one minute. Add the celery, green peppers, and bay leaf. Increase the heat to medium, and add the stock and tomatoes. Simmer for about 5 minutes, add the crawfish meat, and simmer for 5 more minutes. Adjust the seasoning to taste, and serve with white rice and scallions on top.

Stuffed Mirlitons (aka Chayote)
Serves 6

3 Mirliton Squash (may substitute eggplant if not available, but the mirliton is DELICIOUS!!)
4 eggs
1 t. Cajun Spice
1/2 c flour
2 c. Panko Bread Crumbs (Japanese bread crumbs - may use dried regular if Panko not available)

2 oz butter
1 lb shrimp peeled and deveined
1/2 lb andouille sausage, sliced
1 clove crushed garlic
1 t cajun spice
1/3 t. cumin
1/3 c scallions, sliced

Peel and cut the mirliton into boat shapes. Whisk the eggs with the cajun spice, dip the mirliton into the flour, then the egg wash, then the Panko breadcrumbs.

Deep fry the mirliton boats in hot oil, and drain on a towel.

Heat a saute pan and add the butter. When the butter starts to foam, add the sausage and shrimp. Add the garlic and spices and saute until the shrimp are done.

Place the eggplant on a plate, fill with the shrimp and sausage mixture, top with buttercream sauce (recipe below) and sliced scallions, and serve immediately.

Buttercream Sauce

2 T. butter
2 T. andouille sausage, chopped fine
2 T. Flour
1 t. cajun spice
1/2 c shrimp stock
1/4 c oyster liquor
1/2 c. heavy cream
1 stick unsalted butter

Melt 2 oz butter in a sauce pot Add the sausage and flour and cook 1 minute. Add the spices.
Add the shrimp stock and oyster liquor and bring it to a boil. Add the cream and bring it back to a boil. Reduce the heat and add the unsalted butter, stir until incorporated, and serve immediately.