1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
5 cloves garlic, minced
3 stalks celery, diced
1 yellow onion, diced
1 green bell pepper, diced
2 cups seafood stock
3 tablespoons chopped fresh parsley
3 tablespoons tomato paste
1 teaspoon chopped fresh thyme
2 bay leaves
Cayenne, as needed
Smoked paprika, as needed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound crawfish tails
1 teaspoon kosher salt
1 cup white rice
2 cups yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup creamed corn
2 large eggs
2 tablespoons canola oil
1 cup yellow cornmeal
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
8 catfish fillets
Louisiana-style hot sauce, as needed
Oil, for frying
2 bunches asparagus
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 lemon, juiced
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