(CBS) Chef Susan Spicer is queen of the culinary scene in New Orleans, mixing the flavors of the Big Easy with ingredients from all over the world.

Her first cookbook, "Crescent City Cooking," is full of recipes from her restaurants, Bayona and Herbisant -- recipes that helped make her famous.

She visited The Early Show and brought along recipes of some simple and yummy Thanksgiving side dishes.


Sweet Potato Brioche
(Makes about 20 rolls)

1 envelope active dry yeast
1 teaspoon sugar plus 2 tablespoons sugar
1 cup mashed baked sweet potato (approximately 1 large or 2 small sweet potatoes)
5 eggs plus 1 beaten egg
1/4cup whole milk
3-1/2 cups flour
1 teaspoon salt
1/2 pound (2 sticks) cold butter, cut into small pieces

In a small bowl, dissolve the yeast and 1 teaspoon sugar in 2 tablespoons warm water. Place the mashed sweet potato in the bowl of a mixer. Using the paddle attachment, beat 1 minute at medium speed, then add the 5 eggs, milk, and yeast mixture and beat for 1 minute.

Add the flour, the remaining 2 tablespoons sugar, and salt and mix for about 5 minutes at medium speed. Let the mixture rest for 10 minutes, then beat in the cold butter, a third at a time. Remove the bowl, cover it lightly with plastic wrap, and allow the dough to rise at room temperature until doubled in size.

Close your hands into fists and gently punch down the dough to release air pockets and reduce its size. Cover the dough and place it in the refrigerator to rise overnight, or at least 6 hours.

Remove the dough from the refrigerator and scoop it into a buttered 6-cup brioche mold, 9x5 -inch loaf pan, or individual molds (such as buttered muffin tins). Allow the dough to rise at room temperature until doubled.
Meanwhile, preheat the oven to 400 degrees F. Brush the surface of the dough with the beaten egg and prick it in several places with a toothpick.

Bake for 10 minutes, then lower the temperature to 325 degrees F and continue baking until golden brown, about 20 more minutes for a large mold, or about 10 minutes for individual rolls. Cool for 10 minutes in the molds, then invert and cool completely on a wire rack.


Shrimp, Corn Bread, and Andouille Stuffing
(Makes 12-15 servings)

6-8 cups diced corn bread (about one 8-inch square pan)
1 pound andouille sausage, cut in quarters lengthwise, then in 1/2-inch slices
4 tablespoons (1/2 stick) butter
2 medium onions, chopped (about 2 cups)
4 stalks celery, chopped (about 1 ½ cups)
2 cups chopped red and green bell peppers
2 bunches scallions (green and white), chopped (about 2 cups)
1 pound small or medium shrimp, peeled, deveined, and coarsely chopped
3 garlic cloves, minced
1 tablespoon each chopped fresh thyme and sage, or 1 teaspoon each dried
6 cups Chicken Stock or Shrimp Stock
Salt and pepper
Hot sauce
1/2 cup chopped fresh Italian parsley

Preheat oven to 350 degrees F.

Crumble the corn bread into a large bowl and set aside to dry. Cook the andouille in a large skillet over medium heat, just until the fat is rendered. Use a slotted spoon to transfer it to the corn bread bowl. Melt the butter in the same skillet and add the onions, celery, peppers, and half the scallions. Cook until the vegetables are wilted, then add the shrimp, garlic, and herbs. Cook, stirring, for 5 minutes, then add to the corn bread.

In a separate saucepan, bring the stock to a boil, then pour half of it over the corn bread mixture. Stir thoroughly with a rubber spatula and check the consistency. Add more stock, as needed, to moisten the mixture (though it should not be soggy). Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley. Transfer the mixture to a large baking dish, cover with foil, and bake for 15 minutes. Remove the foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.


Butternut Squash Spoon Bread Soufflé
(Makes 4 to 6 servings)

INGREDIENTS:
1/4 pound (1 stick) butter, plus more for buttering soufflé mold and dish
Flour, for the soufflé mold
2 cups pureed roasted butternut squash (from a 2-pound squash)
1 cup finely chopped onions
1 teaspoon chopped fresh sage, optional
2 cups milk
1 tablespoon chestnut (or other strongly flavored) honey or molasses
1/2 cup cornmeal
Salt and pepper
4 eggs, separated, plus 2 additional egg whites

METHOD:
Preheat the oven to 400 degrees F. Butter and flour a 1 1/2 -quart soufflé mold or 6 individual soufflé molds.

Slice the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a buttered or oiled baking dish and pour 1 inch of water in the dish. Roast for 30-40 minutes, until the squash is very soft and tender.

Remove the squash from the oven, turn it over, and when cool enough to handle, scrape the meat away from the skins. Mash with a fork or puree in a food processor. Place in a strainer to drain off any excess liquid.
Melt the butter in a 2-quart pot over medium heat. Add the onions and cook, stirring, for 3-4 minutes, until softened. Add the sage and continue to stir. Pour in the milk and honey and bring almost to a boil. Whisk in the cornmeal and bring to a boil.

Reduce the heat and whisk or stir the mixture for 5 more minutes, until it is quite thick. Remove the mixture from the heat and scrape it into a large bowl. Add the squash puree and mix thoroughly. Season with salt and pepper. Mix in the 4 egg yolks and set aside.

In a separate bowl (or an electric mixer), beat the egg whites until stiff but not dry. Fold the whites into the squash mixture, a third at a time. Scoop the batter into the prepared mold (or divide evenly among individual molds) and bake at 400 degrees F for about 30 minutes (25 for individual soufflés). Insert a wooden skewer into the soufflé to test for doneness. If it is dry, it's done; if it's wet, bake a few more minutes.


Wild and Dirty Rice
(Makes 6-8 servings)

Says Spicer: "Plain ol' dirty rice is a good thing. Add the earthy, nutty taste and toothsome texture of wild rice, and you have something even better!"

1 cup wild rice
1/2 pound ground pork
2 tablespoons butter, oil, or bacon fat
1 small onion, diced
2 celery stalks, finely chopped
1 small green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
2 garlic cloves, minced
1/2 pound chicken or duck livers, trimmed and coarsely chopped
1 cup long-grain white rice
1 1/2 cups chicken stock
1 teaspoon Worcerstershire sauce
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 small bay leaf
salt and pepper
hot sauce
1/2 bunch scallions, finely chopped (about 1/4 cup)

Bring a 2-quart saucepan of water to a boil over medium-high heat. Add the wild rice, reduce the heat, and simmer covered for 30-40 minutes, until the grains are tender and the ends have just slightly popped. Drain the rice in a colander and set aside.

While the rice is cooking, cook the ground pork in a medium skillet over medium heat, stirring to break up any clumps, until it is no longer pink, about 5 minutes. Drain the excess fat and set aside.

Melt the butter in a wide, shallow skillet or Dutch over medium-high heat. Add the onion, celery, green and red peppers, and garlic, and cook, stirring, until softened, 5-7 minutes. Add the livers and cooked pork and cook, stirring, until the livers are browned. Stir in the white rice, chicken stock, Worcestershire, thyme, parsley, bay leaf, and 1/2 teaspoon salt and bring to a boil.

Cover and cook over low heat about 15 minutes, until the rice is tender. Stir in the wild rice and cook for 5 more minutes. Remove from the heat and let sit, covered, for an additional 5 minutes. To serve, remove the bay leaf, season with salt, pepper, and hot sauce, and stir in the chopped scallions.

When cooking rice, I find that covering the surface of the water with a piece of waxed paper or parchment paper cut ito fit the shape for the pot helps keep the rice moist and makes it cook more evenly. For more moisture and a richer flavor, stir in a cup of diced sauteed or roasted eggplant when you add the stock.


Honey-Glazed Carrots and Turnips
(Makes 4 servings)

Says Spicer: "Sweet, sticky, and full of flavor, glazed carrots and turnips are the perfect complement to roast meat of any kind, although lamb comes to mind first. This dish is also a good way to show off a favorite fancy honey, but even the plainest squeezie-bear type works well."

1 large or 2 small carrots, peeled, cut lengthwise and then on the bias into 1/2 inch pieces
1 large or 2 small turnips, peeled and cut into wedges
Salt
2 tablespoons butter
2 tablespoons honey
3-4 sprigs of fresh thyme

Place the carrots and turnips in a medium saucepan and just barely cover with cold water. Add a little salt and bring to a boil. Lower the heat and simmer for about 2 minutes, until the vegetables are tender but still firm. Drain and shock the vegetables in ice water.

Melt the butter in a large skillet over low heat and stir in the honey. Add the vegetables, thyme sprigs, and about 3 tablespoons water. Raise the heat to medium and cook, stirring now and then, until the liquid become a light, syrupy glaze and the vegetables begin to brown. Sprinkle in a little more water if they are browning too fast or start to look greasy. Season to taste with salt, and serve.

If you're a fan of parsnips, feel free to throw in a couple of those as well. Simply increase the amounts of water, butter, and honey to accommodate the additional vegetable.

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