Crab, Bacon & Cheddar Dip

1 LB Crab (Special Refrigerated)
1 LB Cream or Neufchaftel Cheese, softened (2 blocks)
1/2 LB Bacon
1/4 LB grated Cheddar Cheese
1/2 C grated Parmesian Cheese
1/4 - 1/2 C Sour Cream to adjust creaminess
1 TBS Mayonaise
1 TBS Prepared Dijon Mustard
1-2 shallots diced
1-2 cloves garlic diced
1 TBS Bayou Blast or Crab Seasoning (I find crab seasoning too salty)
   http://meatloaf4moose.blogspot.com/2012/10/spice-blender.html
2-3 Tsp Worcestrshire Sauce

Mix all ingredients in a large mixing bowl, except crab, bacon, shallots and garlic
Cook Bacon on med heat until crispy, cut into 1/4" strips crosswise, mix into bowl
Pour off most of the bacon grease, reserving 2-3 TBS in pan, reduce heat to med-low.
saute shallots until translucent, add garlic saute another minute
mix contents of pan into bowl (including the grease)
fold in crab meat
heat at 300 for 20-30 minutes until bubbly

top with bread crumbs for a modicum of class, heat 5 more minutes.

Red Beans and Rice -> To Crockpot

I'm thinking this can work if done carefully.
Cook veg separate from meat
Cook Meat set aside.  drain tastiness into veg mix
Soak Beans over night
Cook Beans and veg. All day
add meat at the end.
cook rice and serve over rice

Meat should still have character

Trinity 2 C Onion 1 C Celery 1 C Pepper
4 clove garlic
2-3 TBS Cajun Seasoning
2 TBS Parsley
1 tsp thyme
1 tsp pepper
Cayenne Pepper to taste
1 Ham Steak
1 14 oz. LB Kielbasa or Andouille (adjust cayenne pepper to taste)
Brown meat on high heat, set aside with slotted spoon
pour off additional liquid and reserve

saute veg and spices 3-4 min
add garlic 1 min
set aside

In a.m. add veg and beans and stock to crock
cook all day
mash some beans
add more stock till creamy
add meat
cook rice
serve over rice

Jambalaya 2 - Freezer comfort food

This is Emeril's recipie, modified to my cooking style

http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html

1/2 - 1 LB medium shrimp, peeled, deveined
1-2 frozen chicken breasts defrosted, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1 med chopped onion
1/2 chopped green bell pepper
2 stalks chopped celery
2-4 chopped garlic cloves
1 can cup diced tomatoes
3-4 bay leaves
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce (red cock)
1 1/4 cup rice (basmati)
4 cups chicken stock
2-3 Andouille sausage links, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE ,Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup