2 tablespoons olive oil
1 medium eggplant, peeled and small diced
Salt
Cayenne
1 cup chopped onions
1/2 cup chopped celery
1 teaspoon chopped garlic
4 cups left-over cornbread crumbs
1 to 2 cups chicken stock
1 tablespoon chopped fresh parsley leaves
4 (6-ounce) flounder fillets
1 teaspoon olive oil
2 shallots, sliced thin
Salt
Freshly ground pepper
1 pound haricots verts, cleaned
1/4 cup water
1/4 cup plus 2 tablespoons olive oil
3 tablespoons chopped onions
3 tablespoons chopped green bell peppers
1 tablespoon seeded and minced jalapeno peppers
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 cup peeled, seeded and chopped tomatoes
3 bay leaves
Creole seasoning
Pinch of crushed red pepper
2 cups chicken stock
Salt
Freshly ground black pepper
1 tablespoon finely chopped parsley
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