Copeland's Of New Orleans' Stuffed Crab by Global Cookbook

Copeland's Of New Orleans' Pasta Primavera by Global Cookbook

Copeland's Of New Orleans' Guitreau by Global Cookbook

Copeland's Of New Orleans' Chicken And Tasso Pasta by Global Cookbook

Copeland's Of New Orleans' Bowtie Chips by Global Cookbook

Copeland's Of New Orleans' Banana Foster Shortcake by Global Cookbook

Red beans and rice by John Spottiswood

I've adapted this recipe from a number that I have used in the past. You can deviate from this and it is still delicious! Normally, I serve this with a jerk marinated chicken or pork, but it also goes well with grilled fish, steak and many other treats. If you serve it with something that isn't spicy, try adding some of the spices…