I love crepes. Seafood makes a great filling for a savory appetizer or entree. Here is the recipe from Brennan's original cookbook. 3 tablespoons Butter 1/4 ...

While dusting my cookbook collection, I pulled out the original Brennan's cookbook. This book was originally published in 1961, a year before I was born. I t...

I 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 great for adding a ...

Here 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 advance. 16 ounces Cream...

Oysters are my favorite seafood. They are so many ways you can prepare them. This week, I will share two ways. The first preparation is one that you have see...

Chef 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 high point of you din...

Pecans are an excellent coating for fried seafood. Here, shrimp are coated with a pecan mixture before they take a bath in hot oil. 24 large Shrimp, tail on ...

Here 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 or Canola Oil for fry...

Frog 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 legs are fried, they c...

I just finished writing an article on Dickie Brennan, highlighting recipes from the Palace Cafe. This week, I will share with you tow of the recipes. Here is...

As 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 second one chicken. 2...

Summertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook. 4 tablespoons Olive Oil 1 tablespoon Butter 1/2 Green O...

I 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 feature two shrimp r...

One 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 this recipe. It is almo...

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the kitchen of Pascal’s Manale...

On 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 employment, LeRuth’s. This...

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree. 2 pounds Louisiana Shrimp (21-25 count) 1/4 cup Canola Oil 2 ...