Melt the butter in a flambe pan or skillet over medium-high heat. Add the sugar, cinnamon, and banana liqueur, and stir all together. Heat for a few minutes more, then place the halved bananas into the sauce and saute until soft and lightly browned.

Pour the rum on top, but do not stir it into the sauce. Allow it to heat slightly, and then slightly tilt the pan and touch a match to the edge of the pan until the fumes catch (BE VERY CAREFUL HERE...THIS MAY FLARE UP QUITE HIGH, DEPENDING ON THE ALCOHOL CONTENT OF THE RUM... AVOID GETTING ANY SAUCE ON YOUR SKIN WHEN YOU DO THIS!). Allow the sauce to flame until it dies out, swirling the pan to prolong the flame so all the alcohol burns off.

Place 1 scoop of ice cream in each of 6 dessert dishes. Then carefully lift out the bananas and place four pieces over each portion of ice cream. Then spoon the hot sauce over the top of all. Makes 6 servings.

Heat the oil in a heavy skillet. Add the garlic, onion, and green pepper. Cook until just soft. Toss in the tomatoes, Cajun seasoning, and sausage. Add the beaten eggs and cook until just firm, stirring frequently. Serve warm. Serves 2.

Wash fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel and pat to remove excess oil.

Combine thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish. In saucepan melt butter and add fish, cooking until soft but not hard. Cook for 2 minutes per side. Remove fish and add brown sugar to pan. Then add more butter and return fish to pan once sugar and butter is melted. This will glaze the fish and finish cooking them. Remove fish to serving plate and deglace saute pan with cognac immediately, adding butter and heavy cream once cognac is boiling. Reduce by 25%. Combine a small portion of liquid with corn starch and add to sauce. Allow sauce to boil for about 1 minute. Pour sauce on top of fish and garish with fresh parsley or fruit.

Place everything (except fish, parsley and lemon) in a 3 qt. casserole and stir well. Bake in a 400º oven for 30 minutes. Remove from oven and stir well. Lay fish pieces on top of mixture and spoon some of the sauce over them. Cover and bake for another 20 minutes or until fish flakes easily. Maybe even add some shrimp and/or scallops too. Garnish servings with parsley and lemon slices. Add a few dashes of your favorite hot sauce to your serving if you like.

Bechamel Sauce:

4 T butter
4 T flour
1 cup milk
1/2 cup heavy cream
1/2 t salt
1/8 t white pepper  
2 green onions, finely chopped
4 T butter
1/4 cup white wine
1/4 cup tomato sauce
1/2 lb lump crabmeat, picked and cleaned
1 lb cooked and cleaned crawfish tails
1/4 t salt
1/8 t cayenne pepper 
hot cooked rice

First, make the Bechamel sauce. In a saucepan over medium-high heat, melt the butter and stir in the flour to make a roux. Cook the roux for about 1 minute, or until it becomes a light brown color. Add the milk and continue cooking, stirring constantly, for about 5 minutes. Then add the cream, salt, and white pepper. Cook the sauce for another minute or so, turning down the heat to low.

When the Bechamel sauce is just about done, saute the chopped onions in butter in a skillet for about 1 minute over medium-high heat. Add the white wine and the tomato sauce, and cook over medium-low heat for about 5 minutes. Then, add the warmed Bechamel sauce. Bring the mixture to a boil, stirring it gently. Add the crabmeat and crawfish, and bring the sauce to a boil again, stirring gently. When the crab and crawfish are warmed through, serve immediately with, or over, hot cooked rice. Six servings.

In a heavy soup pot, melt the butter. Add the celery, onion, and parsley, and sauté over medium heat for about 5 minutes. Reduce the heat, and simmer the mixture for 15-20 minutes. Add the flour, and stir constantly for 15 minutes more. Gradually add the shrimp stock to this mixture and cook for 20 minutes over medium heat. Stir in the ham, sausages, and crabs, and simmer for another 30 minutes, stirring occasionally. Bring the mixture to a boil. Add the raw shrimp, 1/2 teaspoon of salt, pepper, and file powder, and allow the gumbo to return to the boiling point. Reduce the heat immediately. Adjust the seasonings to your taste. Serve over about 1/2 cup rice in a bowl. Makes 8 servings.

In a large, heavy pot, over medium heat, combine the oil and flour until it forms a "roux", or paste. Add the bacon. Stir until the roux turns a dark brown. Add the tomatoes, clam juice, chicken stock, okra, and thyme. Break up the tomatoes. Reduce the heat, cover and simmer until okra is tender (about 20 minutes). Uncover and add the shrimp and hot sauce, simmering until the shrimp is coral pink (about 5 minutes). Serve over cooked rice in a bowl. Makes 6 servings.

1 T vegetable oil
1/2 lb. boneless chicken breasts, cut up
1/2 lb. hot Italian pork sausage, casing removed
1/4 t garlic powder or 2 cloves garlic, minced
1 can Campbell’s® French Onion Soup
1/3 cup Pace® Picante Sauce
1 cup uncooked Minute® White Rice
1/2 lb. frozen cooked large shrimp
1/2 cup frozen peas

HEAT oil in skillet. Add chicken, sausage and garlic and cook until browned. Pour off fat. ADD soup and picante sauce. Heat to a boil. Stir in rice, shrimp and peas. Cover and cook over low heat 5 min. or until done. Serves 4.

Bring tomatoes, vegetables, water, sausage, bouillon and pepper sauce to a boil in large skillet. Simmer 3 to 5 minutes or until bouillon is dissolved. Stir in rice; cover. Cook on low heat 5 minutes. Stir. Makes 4 servings.

Cook the diced sausage for 5 minutes. Add the onion, celery, pepper, and garlic. Cook until just soft. Add the tomatoes and seasoning. Simmer for 20 minutes. Heat the oil in a skillet over medium heat. Add the shrimp and cook until just pink (do not overcook). Toss the shrimp in the sauce. Serve warm over cooked rice. Serve this spicy entree to warm up a cold evening. Serves 4.

1/4 cup oil
1 cup finely chopped onion
1/4 cup finely chopped green onion
1/4 cup finely chopped fresh parsley
2 T finely chopped bell pepper
18-oz. can of tomato sauce
2 t finely chopped garlic
1 cup raw rice
2 cups water or shrimp stock
2 t Worcestershire sauce 
salt to taste 
Louisiana hot sauce to taste 
ground cayenne pepper to taste
1 lb raw shrimp, peeled and deveined

In a medium-sized saucepan, heat the oil over medium-high heat. Saute the onions, green onions, parsley, and bell pepper until the onions are wilted and becoming clear. Stir in the tomato sauce and garlic. Continue cooking until the tomato sauce starts to boil. Stir in the rice and mix well. Then, add the water or shrimp stock, Worcestershire sauce, salt, hot sauce, and shrimp.

Continue cooking on medium-high, stirring occasionally. After all the water has been absorbed, turn the heat to low, cover tightly, and let the mixture steam, undisturbed, for at least 45 minutes. Then, stir the mixture at that time to make sure the rice is well cooked. If it's not, cover and cook further. Makes 4 servings.