Tommy CentolaJun 41 minCrawfish Dip with Fried Bow Tie PastaHere are two recipes in one. The fried bow tie pasta makes a great alternative to chips with any dip. Try them next time you make a dip. ...
Tommy CentolaJun 11 minSpicy Crab Deviled EggsThis week, I want to share with you two seafood appetizers. Today's contains crabmeat and Thursday's will be crawfish. They are both grea...
Tommy CentolaApr 231 minCrabmeat and Potato Patties from Uglesich'sThis next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish wa...
Tommy CentolaApr 62 minOoey Gooey Toasty Louisiana Crawfish Bread from Frank DavisWith all the craziness going on, I thought I would share some comfort food recipes from Frank Davis. Both will have crawfish, since we ar...
Tommy CentolaFeb 131 minCrabmeat Crepes from the original Brennan's CookbookI love crepes. Seafood makes a great filling for a savory appetizer or entree. Here is the recipe from Brennan's original cookbook. 3 tab...
Tommy CentolaFeb 101 minCrab Meat Timbale from the Old Brennan'sWhile dusting my cookbook collection, I pulled out the original Brennan's cookbook. This book was originally published in 1961, a year be...
Tommy CentolaFeb 61 minCrawfish Pies from Marcelle BienvenuI don't think there is anyone who has not heard of crawfish pies. You can make the filling for this recipe a couple of day in advance. It...
Tommy CentolaJan 21 minOyster SpreadHere is a different way to serve oysters as an appetizer. This twist on a dip is a must for oysters lovers. It is best made a day in adva...
Tommy CentolaDec 2, 20191 minGrilled OystersOysters are my favorite seafood. They are so many ways you can prepare them. This week, I will share two ways. The first preparation is o...
Tommy CentolaOct 10, 20191 minShrimp Boil from Chef Frank BrigtsenChef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the h...
Tommy CentolaSep 12, 20191 minPecan ShrimpPecans are an excellent coating for fried seafood. Here, shrimp are coated with a pecan mixture before they take a bath in hot oil. 24 la...
Tommy CentolaSep 5, 20191 minFried Frog Legs in Fine Herb Butter from Donald LinkHere is a great variation to fried frog legs. Always try to use fresh herbs. If you must use dry, divide the amount by 3. 4 cups Peanut o...
Tommy CentolaSep 2, 20191 minFrog Legs Provençale from John FolseFrog legs do not taste like chicken. They do have a mild flavor that easily adapts to the seasonings use to cook them. Since most frog le...
Tommy CentolaJul 15, 20191 minCrabmeat au Gratin from Palace CafeI just finished writing an article on Dickie Brennan, highlighting recipes from the Palace Cafe. This week, I will share with you tow of ...
Tommy CentolaJun 24, 20191 minSun-dried Tomato Grilled ShrimpAs hot as it is, many people are taking to their grills. So here comes two recipes for the grill. The first one involves Shrimp and the s...
Tommy CentolaMay 3, 20191 minPan Sautéed ShrimpSummertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook. 4 tablespoons Olive Oil 1 tablespoo...
Tommy CentolaApr 29, 20191 minShrimp FricasseeI know that everyone is still boiling crawfish every chance they get. To get you ready for crawfish season to be over, this week, I will ...
Tommy CentolaApr 18, 20191 minBrewer’s Crabfingers from Abita Brew PubOne of my wife’s favorite appetizers is Fried Crab Claws. I like them as well, however, I also like them sautéed. I was happy to find thi...
Tommy CentolaApr 11, 20191 min“Barbecue” CrawfishAs everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the kitche...
Tommy CentolaMar 11, 20191 minCrabmeat Sansbois from LeRuth’s 20th Anniversary CookbookOn Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of employ...
