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Feast your senses on real New Orleans cookin'

Nothing says Southern charm and hospitality — not to mention mouth-watering taste — like real Nawlins cooking. Chef Jacques Leonardi, who recently opened the Jacques-Imo's Café in New York City, was invited on the “Today” show to share recipes for the world-famous Creole-Soul cuisine that captures all the spirit and spice of New Orleans.Sweet Potato Pecan Pie Jacques LeonardiMakes one 9"
/ Source: TODAY

Nothing says Southern charm and hospitality — not to mention mouth-watering taste — like real Nawlins cooking. Chef Jacques Leonardi, who recently opened the Jacques-Imo's Café in New York City, was invited on the “Today” show to share recipes for the world-famous Creole-Soul cuisine that captures all the spirit and spice of New Orleans.







Sweet Potato Pecan Pie Jacques Leonardi

Makes one 9" pie

For the crust

Roll pie dough and line a greased 9" x 2" cake pan. Put in refrigerator to set.

For the sweet potato layer

Mash potatoes until smooth. Mix in eggs, sugar, cinnamon, and salt. Whisk eggs until yolk and whites combine. Put in refrigerator to cool.

For the pecan filling

Mix in corn syrup and sugar. Whisk in butter and vanilla.

For constructing the pie

Spread potato mixture into pie shell until half full. Pour in pie filling until almost full. Add pecans and make sure they are coated with the filling — they will float to the top. Add rest of filling until it is topped off. Place on sheet pan and put on bottom rack of oven. Bake at 325F until set, approx. 1 1/2 hours, and when a paring knife comes clean when inserted

9123113604912693560497sweet potatoes2pound2 pounds sweet potatoes peeled and cooked until soft. Coolegg33 large eggsheavy cream1tablespoon1 tablespoon heavy creamvanilla extract1tablespoon1 tablespoon vanilla extractbrown sugar1cup1 cup brown sugarground cinnamon1teaspoon1 teaspoon ground cinnamonsalt1pinch1 pinch saltground allspice0.125teaspoon1/8 teaspoon ground allspiceground nutmeg0.125teaspoon1/8 teaspoon ground nutmegegg66 large eggscorn syrup2cup2 cups corn syrupbrown sugar1cup1 cup brown sugarbutter melted4ounce4 ounces butter meltedvanilla extract0.5teaspoon1/2 teaspoon vanilla extractpecan halves (approx.)4cup4 cups pecan halves (approx.)

Alligator Sausage and Shrimp Cheesecake Jacques Leonardi

Yield: 6 10-inch pies

Mix bread crumbs and cheese, add butter and press into 6 10-inch spring-form pans

bake approx. 10 minutes in a 350ºF oven to set crust (lightly browned edges).



Using Hobart (or other kitchen mixer) with paddle mix cream cheese until smooth add eggs, mix, add cream and Gouda.  Mix until smooth.

Sauté veggies until soft. Add seasoning add shrimp and cook until just done, add sausage and fold into cream cheese mixture. Wrap foil around pans to prevent leakage and fill 6 pans evenly with mix. Bake in water bath (a large sheet pan) on the bottom rack in a 350º oven for 1 ½ to 2 hours.

Remove when an inserted knife is clean and the filling is set. Cool to cut. Remove from spring-mold and cut into 12 pieces.

9123113604912693560499bread crumbs8cup8 cups bread crumbsparmesan cheese4cup4 cups parmesan cheesebutter blend melted24ounce24 ounces butter blend meltedcream cheese — softened10.5pound10 1/2 pounds cream cheese — softenedegg2222 eggscream4cup4 cups creamsmoked gouda cheese — grated2cup2 cups smoked Gouda cheese — gratedlon onion — medium dice1gallon1 gallon onion — medium dicegreen, red, yellow bell pepper — medium dice1gallon1 gallon green, red, yellow bell pepper — medium dicealligator sausage — diced4pound4 pounds alligator sausage — dicedshrimp — diced1gallon1 gallon shrimp — dicedsalt1pinch1 pinch saltfajita magic3tablespoon3 tablespoons Fajita Magicchipotle powder3tablespoon3 tablespoons chipotle powder

Alligator Sausage and Shrimp Cheesecake Jacques Leonardi

In a large, heavy skillet, heat the oil to 350F. In a bowl, whisk together the evaporated milk, water and egg. Season generously with salt and white pepper.

Season the chicken with salt and white pepper. Dip each piece in the milk mixture and then in the flour. Add the chicken to the skillet and cook over moderate heat, turning often, until golden and cooked through, about 25 minutes.  Lower the heat. Transfer the chicken to a rack to drain. Arrange the pieces on a platter. Garnish with pickles, parsley and garlic.

9123113604812693529153peanut oil, for frying1.5cup1 1/2 cups peanut oil, for fryingcan evaporated milk12ounce12 ounces can Evaporated Milkwater1cup1 cup wateregg 11 large egg — lightly beatenSalt and freshly ground white pepperchicken3.53 1/2 chicken — rinsed, patted dry and cut into 8 piecesall-purpose flour0.5cup1/2 cup all-purpose flourChopped dill pickle for garnishgarlic — finely chopped1tablespoon1 tablespoon garlic — finely choppedparsley — finely chopped1tablespoon1 tablespoon parsley — finely chopped