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Crushed red pepper (optional)

1. In a large skillet, melt the butter over medium-high heat. Add the onion, bell pepper, and garlic and sauté for 3 to 4 minutes, stirring occasionally. Add the ham and cook, stirring, for 1 minute. Stir in the cream, lemon juice, salt, and pepper.

2. Bring to a boil and cook until the cream has thickened and reduced by almost half in volume, about 4 minutes. (The sauce should be thick enough to coat the back of a spoon.)

3. Season the crawfish with the Essence. Add the crawfish to the pan and cook, stirring, until the crawfish are firm and warmed through, about 2 minutes. (Do not overcook or the crawfish will become tough.) Stir in the green onion, cheese, and parsley and toss to combine. Add the cooked pasta and toss until coated with the sauce and warmed through. Remove from the heat. Taste and adjust the seasoning if necessary.

4. Serve immediately, garnished with crushed red pepper if desired.

4 to 6 servings

CREOLE SEASONING

2½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon freshly ground black pepper

1 tablespoon onion powder

1 tablespoon cayenne

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all the ingredients thoroughly and store in an airtight container for up to 1 year.

2/3 cup

RIGATONI WITH A BEEFY MUSHROOM GORGONZOLA SAUCE

This is a rich and indulgent dish with assertive flavors. Blue cheese is a classic complement to beef. Keep in mind that the flavor of the sauce will vary based on the specific type of blue cheese you use because blue cheese can range from mild to pungent. It’s easy: choose a blue cheese that you like.

3 tablespoons vegetable oil

1 tablespoon unsalted butter

1 rib-eye or sirloin steak, about 1 ¼ inches thick (1½ pounds)

1 teaspoon kosher salt

¾ teaspoon freshly ground black pepper

1 pound cremini mushrooms, stems trimmed, sliced ¼ inch thick

1/3 cup minced shallot

1½ teaspoons minced garlic

½ teaspoon minced fresh rosemary leaves

½ teaspoon minced fresh thyme leaves

½ cup dry white wine

1 tablespoon all-purpose flour

1 cup canned low-sodium beef broth, plus more if needed

5 ounces crumbled Gorgonzola or other creamy blue cheese

2/3 cup heavy cream

1 pound rigatoni, cooked until al dente, drained, and ½ cup cooking liquid reserved

1 tablespoon chopped fresh parsley leaves

1 tablespoon snipped fresh chives

1. In a large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. When hot, add the butter. Season the steak with the kosher salt and ½ teaspoon of the pepper. Add the steak to the pan and cook, undisturbed, until nicely browned on one side, about 4½ minutes. Turn the steak over and cook for another 4½ minutes. Remove from the pan, transfer to a paper towel–lined plate, and tent with foil. Set aside.

2. Add the mushrooms, the remaining oil, and the remaining black pepper and cook, stirring occasionally, until the mushrooms are softened and their liquid has evaporated, about 4 minutes (if the bottom of the pan begins to get too brown, add a little water and stir to release any browned bits). Add the shallot, garlic, rosemary, and thyme and cook, stirring, for 2 minutes.

3. Pour in the wine and cook until the liquid is almost completely evaporated, 1 to 2 minutes. Sprinkle with the flour and stir to combine. Cook for 1 minute. Add the cup of broth and cook, stirring to release any browned bits on the bottom of the pan, until reduced by half, about 5 minutes. Add the cheese and cream to the pan and cook until the cheese is melted and the sauce is creamy, 2 to 3 minutes.

4. Add the rigatoni and stir to combine. If necessary, add some of the reserved pasta-cooking water or a bit more beef broth to achieve the desired sauce consistency. Cook just until the sauce is heated through and creamy. Thinly slice the beef, return to the pan, and stir to combine.

5. Serve immediately, garnished with the parsley and chives.

4 to 6 servings

CHICKEN POT PIE WITH A BISCUIT TOP

This homespun