In know that it is not oyster season. I was thinking about closed restaurants that I would like to visit again and this poped into my...

This is a play on my Voodoo Rolls. This is for people who are not fans of crawfish and/or andouille. In their place, you can use cooked...

Crabmeat au Gratin is one of my favorite dishes, but there are times when I like to change things up. Just the other night, I swtched...

Here is Emeril’s take on Crabmeat Imperial. When he first tasted Crabmeat Imperial, he thought it was one of the richest dishes he ever...

Yesterday was Mother’s Day, which means a crawfish boil. Here is an idea from Emeril to use leftover tails, if there is any. 1/2 stick (4...

If you have followed my recipes, you know that I hold Chef Warren Leruth in the highest regard. He was not the only great chef at...

This dish was first introduced at Antoine’s several decades ago. It is a wonderful and flavorful way of using leftover crawfish tails. 5...

This post was originally scheduled for 2/16. I got ahead of myself and posted out of order. Tomorrow is Fat Tuesday ( Mardi Gras). Most...

Here is a recipe from the best oyster supplier in New Orleans, P&J Oysters. Most restaurants will only use P&J Oysters for their dishes....

Here is a twist on that great Cajun sausage, Boudin. This recipe takes away the hardest part of Boudin away, stuffing it into sausage...

Here is a wonderful dish from Christian’s Restaurant. With crawfish starting to be plentiful, this is a great time for this dish. It...

Here is a quick and simple dish. It is a great light dish when you want a great meal but don’t want to feel light you have eaten too...

Remoulade is the casual café of Arnaud’s. Located around the corner from Arnaud’s on Bourbon Street, Remoulade serves a different menu...

Here is a take on Oysters Mosca. It does not use breadcrumbs to top the oysters. This makes it an excellent dish for those who are carb...

Here is one of the appetizers from the old Brennan’s menu. Most people don’t make crepes at home because they think making crepes are...

Here is a recipe that is a great appetizer for any party. Maylie’s was the second or third oldest restaurant, which opened in 1876 and...

With the Holidays upon us, my thoughts turn to foods we used to eat for the season. Here is a recipe from Antoine’s that is featured in...

Everyone in New Orleans has a BBQ Shrimp recipe that they say is the best. My oldest brother, Larry, says that this is the recipe that he...

Today I received an email from the Ralph Brennan Restaurant Group. He stated that the restaurant at 417 Royal Street will reopen as ...

Crab Cakes have been on my mind lately. In October, I am heading to California to judge a crab cake cooking contest. I have been trying...