Gumbo of Alligator Sausage, Crawfish and Okra Gumbo
served with Louisiana Pecan Rice

Frog Legs “Hot Wing” Style
in an Orange Tabasco Glaze served atop Fresh Spinach Leaves and a creamy Maytag Blue Cheese Vinaigrette
Grilled Louisiana Shrimp Creole
with Yam and Pecan Risotto and Tomato
Sauce Picquante

Shrimp Creole
40 Jumbo Shrimp (5 per person), peeled, deveined and seasoned with salt and pepper; drizzle with olive oil for grilling.

Sauce Picquante
12-15 ripe roma tomatoes, concasse or 1 large can
2 onions, diced
2 ribs celery, diced
1 large bell pepper, diced
4 cloves fresh garlic, minced
1/2 teaspoon dried pepper flakes
2 tablespoons Worcestershire sauce
Juice of 1 large lemon
3 cups water
Salt and pepper to taste
1 tablespoon olive oil
Sauté vegetables and pepper flakes
in oil for 5-7 minutes on medium high heat until slightly browned, add tomatoes, garlic, water and Worcestershire sauce. Simmer for 45 minutes until
vegetables are cooked and sauce is
slightly reduced. Add lemon juice.

2 yams, roasted, until tender, diced
1 1/2 cups toasted pecans, chopped
6 tablespoons olive oil
1 medium onion, diced
2 cups white wine
1 lb bag Arborio rice
2-3 quarts chicken stock

Sauté onions in oil until soft – 3-5 minutes. Add rice and sauté for 1 minute. Deglaze with wine.

Add stock approximately 6 oz. at a time, allowing almost all of the liquid to be absorbed before adding more stock. Continue this process until rice is creamy and is cooked al dente.

Add roasted yams and pecan pieces then adjust salt and pepper to taste.
Grill Shrimp; place around risotto, top shrimp with sauce and serve. Serves 8 a