Tommy Centola
Feast of Seven Fishes Dish 1 Crab Casserole
It has been a few years since I have promoted the Feast of Seven Fishes. For those of you who have never heard of this, it is an...
top of page
CREOLE CAJUN CHEF
Good Cooking, Good Eating & Good Living!!!
Search
Tommy Centola
- Nov 5, 2020
- 1 min
Andouille Deviled Eggs From Marcelle Bienvenu
There are many ways to serve deviled eggs. Here is Marcelle's take on them. 12 large hard-cooked eggs 1 teaspoon vegetable oil 1/4 cup...
76 views0 comments
Tommy Centola
- Nov 2, 2020
- 1 min
Oyster and Andouille Spread from Marcelle Bienvenu
As the calendar has turned to November, the countdown to the holiday season has started. This week, I want to share with you two...
57 views0 comments
Tommy Centola
- Jul 30, 2020
- 1 min
Crawfish Remoulade Salad
This tasty recipe can be made with either crawfish or cooked shrimp. Either way, you will get a taste of New Orleans. Try it both ways...
109 views0 comments
Tommy Centola
- Jul 27, 2020
- 1 min
Olive Salad Brochette
The temperature is starting to rise. The Dog Days of Summer are upon us. This week, I am featuring two recipes with very little cooking....
67 views0 comments
Tommy Centola
- Jul 20, 2020
- 1 min
Barbecued Shrimp from Paul Prudhomme
K-Paul's restaurant in the French Quarter has permanately closed. It was here that Paul Prudhomme shared his gifts with New Orleans. To...
1,314 views0 comments
Tommy Centola
- Jun 4, 2020
- 1 min
Crawfish Dip with Fried Bow Tie Pasta
Here 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....
77 views1 comment
Tommy Centola
- Jun 1, 2020
- 1 min
Spicy Crab Deviled Eggs
This week, I want to share with you two seafood appetizers. Today's contains crabmeat and Thursday's will be crawfish. They are both...
49 views0 comments
Tommy Centola
- Apr 23, 2020
- 1 min
Crabmeat and Potato Patties from Uglesich's
This next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish...
71 views0 comments
Tommy Centola
- Apr 6, 2020
- 2 min
Ooey Gooey Toasty Louisiana Crawfish Bread from Frank Davis
With all the craziness going on, I thought I would share some comfort food recipes from Frank Davis. Both will have crawfish, since we...
169 views0 comments
Tommy Centola
- Feb 13, 2020
- 1 min
Crabmeat Crepes from the original Brennan's Cookbook
I love crepes. Seafood makes a great filling for a savory appetizer or entree. Here is the recipe from Brennan's original cookbook. 3...
411 views0 comments
Tommy Centola
- Feb 10, 2020
- 1 min
Crab Meat Timbale from the Old Brennan's
While dusting my cookbook collection, I pulled out the original Brennan's cookbook. This book was originally published in 1961, a year...
50 views0 comments
Tommy Centola
- Feb 6, 2020
- 1 min
Crawfish Pies from Marcelle Bienvenu
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...
258 views0 comments
Tommy Centola
- Jan 2, 2020
- 1 min
Oyster Spread
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...
38 views0 comments
Tommy Centola
- Dec 2, 2019
- 1 min
Grilled Oysters
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...
66 views0 comments
Tommy Centola
- Oct 10, 2019
- 1 min
Shrimp Boil from Chef Frank Brigtsen
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...
178 views0 comments
Tommy Centola
- Sep 12, 2019
- 1 min
Pecan Shrimp
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...
39 views0 comments
Tommy Centola
- Sep 5, 2019
- 1 min
Fried Frog Legs in Fine Herb Butter from Donald Link
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...
12 views0 comments
Tommy Centola
- Sep 2, 2019
- 1 min
Frog Legs Provençale from John Folse
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...
109 views0 comments
Tommy Centola
- Jul 15, 2019
- 1 min
Crabmeat au Gratin from Palace Cafe
I just finished writing an article on Dickie Brennan, highlighting recipes from the Palace Cafe. This week, I will share with you tow of...
158 views0 comments
bottom of page