• Preheat oven to 400 degrees.
• Lightly grease a 9 inch round cake pan or muffin pans.
• -In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
• Stir in egg, milk and vegetable oil until well combined.
• Stir in cheese and jalapeno.
• Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Serve warm with chive butter.

For the Chive Butter:

• In mixer with paddle attachment, whip butter on medium/high speed until fluffy and pale in color.
• Reduce speed to low and add chives or scallions.
• Mix on low speed until chives are thoroughly incorporated.

• Preheat oven to 375°.
• In a large skillet, melt butter over medium heat then add onion.
• Cook until softened then add garlic, stirring until fragrant.
• Add crawfish and green onion and cook for about five minutes until heated.
• Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.
• In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.
• Add halved bread cut side up on a large baking sheet.
• Spread mayo mixture on both bread halves.
• Top each half with crawfish mixture, spreading to cover.
• Sprinkle paprika all over the bread.
• Bake until melted, about 15 minutes.
• Turn oven to broil and brown for about 2 minutes.
• Remove from oven and let cool slightly.
• Sprinkle on parsley and slice and serve warm.

• Preheat oven to 350 degrees.
• Heat a large skillet over medium heat and add butter.
• Once it is melted, add diced yellow onions and peppers and saute until softened and browned, about 10 minutes.
• Add in the heavy cream and Tony Chachere's seasoning and bring to a simmer, whisking often.
• Add cream cheese and stir until melted and smooth.
• Now sprinkle in the crawfish tails and mix well.
• Finally add 1 cup shredded cheese.
• Stir and remove from heat.
• Add 2-3 ladles of the crawfish filling to the bottom of a extra large baking dish. I used 2 dishes, one 8X8 and 1 9X13.
• Add a couple spoonfuls of the filling to each tortilla and roll.
• Please seam side down in the baking dish{es} and repeat until all tortillas are filled.
• Spread remaining filling on top of the tortillas then top with 1 cup shredded cheese.
• Cover with aluminum foil and bake for 20 minutes.
• Optional: remove foil and turn the broiler on and heat for an additional 2 minutes to crisp and melt the cheese more.
• Sprinkle with green onions and serve with rice on the side.

• Heat a large heavy pot over medium high heat until hot, about 3 minutes.
• Sprinkle chicken with salt and pepper.
• Add to pot, skin side down, and sear until golden brown, about 8 minutes, then transfer to plate.
• Add vegetable oil, then flour, to drippings in pot. Stir with a wooden spoon to blend well.
• Reduce heat to medium and stir constantly until roux is formed chocolate-brown color. About 25 minutes.
• Add sausage, chopped onions, celery, bell peppers, and garlic to roux and cook until vegetables are soft, stirring frequently about 4 minutes.
• Add beer and stir to blend.
• Add chicken broth, creole seasoning, bay leaves, thyme, parsley, cayenne pepper and approx 2 tsp salt. Stir well to blend.
• Return chicken pieces to pot, increase heat and bring up to a boil.
• Reduce heat to medium low, simmer uncovered until chicken is tender, skimming foam from surface and stirring occasionally, about 1 ½ hours.
• Using tongs, transfer chicken to plate, cool until easy to handle, about 20 minutes.
• Remove meat from bones; discard bones and skin. Cut meat into 1 inch pieces.
• Spoon fat off of top of gumbo.
• Return meat to gumbo.
• Season with salt and pepper.
• Serve with Louisiana rice and top with green onions. Enjoy!

• Dab water or juice from the pickled okra garnish around rim of 2 glasses.
• Pour Creole seasoning onto a plate and dip the cups rim in the seasoning to rim both glasses.
• Fill cups with ice.
• Pour in rum then add ginger beer to the top.
• My husband likes to stir with the pickled okra then make a cut in the side and put it on the side of the glass as a spicy garnish.
• Drink up (or sip!) and enjoy! Be careful- it's intense!