Tommy Centola
Spicy Glazed Drumsticks
Who does like a quick and simple dish. This recipe has only two ingredients. The cooking time depends on the size of the pieces that you...
CREOLE CAJUN CHEF
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Tommy Centola
- 3 days ago
- 2 min
Sweet & Sour Alligator
When you glaze a protein, it always adds to the overall flavor of the dish. In that vein, I will feature two dishes with a glaze. The...
4 views0 comments
Tommy Centola
- 5 days ago
- 3 min
Cooking a meal for dad
Today is a very important day for me. It’s my Dad’s birthday. I only had 11 years with him as he died way too soon. He was a loving,...
11 views0 comments
Tommy Centola
- Sep 22
- 1 min
Barbecued Pork n Beans
A cookout is not complete without beans. Here's a recipe in which the variations depend on the types of sauce and beans you use. 1/4 cup...
3 views0 comments
Tommy Centola
- Sep 19
- 1 min
Bacon Bleu Potato Salad
Football season is in full swing. This week, I'm sharing two recipes that are great side dishes for tailgating, whether you are at the...
8 views0 comments
Tommy Centola
- Sep 18
- 3 min
Making eatable gifts for Christmas
I know that everyone is in full swing with their Christmas present shopping. With the prices of everything going up, why not head to the...
13 views0 comments
Tommy Centola
- Sep 15
- 1 min
Cajun Barbecue Sauce
Here's a barbecue sauce that will put all bottled sauced to shame. You can adjust the seasonings to your liking. It has a perfect balance...
19 views0 comments
Tommy Centola
- Sep 12
- 1 min
Cajun Brown Gravy
These days, it's easy to open a jar or bottle for a gravy or sauce. While it's convenient, you lose flavor from store bought products....
20 views0 comments
Tommy Centola
- Sep 11
- 3 min
Three kitchen favorites to try
I am an avid collector of cookbooks. I was very excited when I saw that Kolette Mandina Ditta was publishing a cookbook with the recipes...
15 views0 comments
Tommy Centola
- Sep 8
- 1 min
Smothered Cajun Seven Steak
The seven steak is from the chuck section of a steer. The bone is shaped like the number seven, giving its name. Here's a smothered...
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Tommy Centola
- Sep 5
- 1 min
Smothered Chicken Fricassee
To smother a dish is to cook it down with onions. These week, I want to feature two different meats smothered. Let's start with chicken 1...
25 views0 comments
Tommy Centola
- Sep 4
- 3 min
Making turkey star of table
Thanksgiving is almost here. The star of most tables is the turkey. Of course in Cajun country, they have developed a unique way of...
6 views0 comments
Tommy Centola
- Sep 1
- 1 min
Shrimp Scampi
Shrimp Scampi has always been a favorite of mine. I usually sauté it on the stovetop instead of cooking it in the oven as my mother did....
14 views0 comments
Tommy Centola
- Aug 29
- 1 min
Shrimp and Crab Ceviche
In the immortal words of Bubba Blue, there are many ways to cook shrimp. This week, I'm sharing two. One I'm sure he's mentioned and...
12 views0 comments
Tommy Centola
- Aug 28
- 3 min
Three artichoke appetizers sure to entertain
Like an oyster, I wonder who was the first person to look at an artichoke and think that it would have something worth eating inside. The...
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Tommy Centola
- Aug 25
- 1 min
Seafood Cocktail Sauce
When it comes to fried seafood, people either reach for tartar sauce or cocktail sauce. Given the choice, I always reach for cocktail...
15 views0 comments
Tommy Centola
- Aug 22
- 1 min
Red Remoulade Sauce
Seafood and dipping sauces go hand in hand. From boiled crawfish to fried shrimp, people are always coming up with different recipes for...
19 views0 comments
Tommy Centola
- Aug 21
- 3 min
Adding a twist with coconut
When you think of coconut, do you automatically think of desserts? Many people do, which is natural. Adding coconut to any dish will add...
11 views0 comments
Tommy Centola
- Aug 18
- 1 min
Pork Steaks with Chimichurri Sauce
Pork steaks are very underrated. Here is a way to prepare them. These can stand up to a beef steak any day. 1/2 cup firmly packed dark...
14 views0 comments
Tommy Centola
- Aug 15
- 1 min
Zydeco Shrimp Kabobs
Let's head outside to the grill this week. Let's start with some shrimp on the barbe. New Orleans Style. 8 (12-inch) wooden skewers 24...
14 views0 comments
