Page 18 of Roux the Day

3. Mix in mayo, Creole mustard, pickle juice, hot sauce, and seasoning.

4. Taste boldly — it should have a real kick!

5. Load piping bag. Pipe filling into whites.

6. Top each egg with jalapeño, bacon, paprika, cayenne, and green onion.

7. Chill at least 1 hour before serving.

Chill finished deviled eggs at least 1 hour — the flavors meld and intensify dramatically. Make them a day ahead for best results!

Excerpt from VALENTIN:

Valentin and Ouida Mae are sharing the last sandwich after a classroom cleanup.

“I wouldn’t dream of it,” he said. “You should have the sandwich. Besides, I’m trying to watch my girlish figure,” he said with a smile. “And I’ll be gorging on shrimp po’boys and fries this evening. It’ll be a carb overload.”

Ouida Mae smirked. “You don’t have an ounce of fat on you. Girlish figure, my best Bunsen burner. There is nothing girlish about your figure.”

Valentin’s smile broadened. “So, you’ve been checking out my figure?”

Her cheeks flushed a pretty pink. “It’s hard not to notice a man larger than life.” She reached for the sandwich. “Tell you what, we can share the sandwich. It’s too big for me to eat all of it anyway, and there are plenty of cookies left to fill us up.”

AURELIE’S BOUGIE CRAWFISH BISQUE

"A BOWL SO GOOD, YOU'LL BE LICKING IT CLEAN — AND THAT'S PERFECTLY FINE, CHER!"

DURATION

1 hour

SERVING SIZE

6 people

INGREDIENTS

• 1 lb Louisiana crawfish tails

• 4 tbsp unsalted butter

• 1 large onion, finely diced

• 3 celery stalks, chopped

• 3 garlic cloves, minced

• 3 cups seafood or chicken stock

• 1 cup heavy cream

• ½ cup dry sherry

• 1 can crushed tomatoes (14.5 oz)

• 1 Tbsp Cajun seasoning

• Pinch of cayenne & nutmeg