Crawfish étouffée

Paprika	1 tablespoon
Salt, kosher	2 teaspoons
Pepper, freshly ground	1 teaspoon
Thyme, dried	1 teaspoon
Cayenne	½ teaspoon
Oil, vegetable	½ cup
Flour, all-purpose	1 cup
Poblano chili, seeded, diced	1
Celery, diced	3 stalks
Onion, yellow, diced	1 medium
Garlic, chopped	3 cloves
Jalapeño, seeded, diced	1
Seafood stock	2 cups
Crawfish tails (peeled) or shrimp (unpeeled), thawed	2 pounds
Parsley, chopped	¼ cup
Lemon juice, fresh	2 tablespoons
Worcestershire sauce	1 tablespoon
Rice, white, cooked	8 cups
Scallions, sliced	½ cup
Tabasco	2 teaspoons +

1. In a small bowl, combine the paprika, salt, pepper, thyme, and cayenne; set aside. 
2. In a large stockpot, heat the oil over medium-high heat. 
3. Add the flour, stir in well, and reduce the heat to medium-low. 
4. Cook, stirring constantly, until the roux is caramel in color, about 20 minutes. 
5. Add the poblano, celery, and onion; cook, stirring constantly, until the vegetables are tender, about 10 minutes. 
6. Add the garlic, jalapeño, and paprika mixture; cook 2 minutes. 
7. Gradually whisk in the stock, and then return to a simmer over medium-high heat. 
8. Stir in the crawfish (or shrimp), parsley, juice, Worcestershire, and Tabasco; cook until warm, about 2 to 3 minutes. 
9. Serve over rice with the scallions and extra Tabasco.

Chicken with roasted red pepper cream sauce & sweet potato noodles

Chicken breasts, boneless, skinless, frozen	2
Water	2 cups
Sweet potatoes, peeled, cut into noodles	2 medium
Shallots, chopped	2
Mushrooms, cleaned, sliced	1 cup
Red pepper flakes	1 teaspoon
Butter, unsalted	2 tablespoons + 2 tablespoons
Onion, finely chopped	1 cup
Garlic, minced	3 cloves + 3 cloves
Red peppers, roasted, chopped	12 ounces
Chicken broth	1 cup +
Salt	½ teaspoon
Pepper, freshly ground
Cream, heavy	½ cup
Parmesan, grated	½ cup
Parsley, minced
Basil, chopped

1. Place the chicken and water in a pressure cooker, close and lock the lid, press Poultry (if you have it), and set the timer to 30 minutes; shred the cooked chicken with a fork, and set aside. 
2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. 
3. Add the three-cloves garlic and shallots, and sauté until golden brown, about 5 to 6 minutes. 
4. Add the mushrooms, and cook until brown, about 5 minutes
5. Add the sweet potato noodles, and sauté until tender, about 5 to 6 minutes. 
6. Add a tablespoon or two of water or stock to continue cooking the noodles until fork tender and fully cooked. 
7. Season with salt, pepper, and red pepper flakes; remove from heat. 
8. Meanerwhile, in another large skillet, melt 2-tablespoons butter over medium-high heat. 
9. Add the onions and garlic, and sauté until softened, about 2 to 3 minutes. 
10. Add the red peppers, and cook until hot, about 2 to 3 minutes. 
11. Transfer to a blender or food processor, and puree. 
12. Melt 2-tablespoons in the skillet over medium heat, stir in the pepper puree, and then add the broth, salt, and pepper; stir until heated. 
13. Stir in the cream, and adjust seasonings to taste. 
14. Pour the sauce into the skillet with the noodles, and stir in the chicken, Parmesan, parsley, and basil. 
15. Serve in bowls with extra Parmesan and a sprinkling of parsley.