If raw oysters is not your style, here is a baked oyster recipe from a man who knows a little something about oysters, Tommy Cvitanovich....

Now is a great time for oysters. This past Friday, I opened my first oysters here in Arkansas. I have ordered fresh oysters in the shell...

The Playoffs are upon us. My Saints will be playing this week. This week, here are a couple of recipes for gameday. 3 pounds Chicken...

One of my families Christmas traditions was how we would open presents. Since I have a large family, this could take hours. To pass the...

Here is a twist on Boudin Balls. This adds more flavor to an already delicious bite. 2 cups Vegetable Oil 32 ounces Boudin, removed from...

This week, I am featuring Boudin as an ingredient. It works well as a stuffing for pork chops. It is also great as an appetizer. Here is...

How about another great Tailgating recipe? No sandwich says Creole-Italian like a Muffuletta. Here is a twist on that classic salad. 3...

Football season is in full swing. Many people get together to watch their favorite teams. This week, I am featuring a slider and a...

This recipe is closer to the name than the BBQ Shrimp most people are used to eating. There is actually BBQ sauce in the recipe. 1 1/2...

Labor Day is quickly approaching. This unofficial last day of summer is a great excuse to crank up the grill for a big cookout. So for...

One of the many things I miss about New Orleans is the fresh seafood. It was easy to drive to Westwego to pick up some fresh shrimp for...

This is as classic as it gets. This simply prepared dish is habit forming. 12 large Soft-Shell Crabs 4 cups All-Purpose Flour 2 cups...

Right now is a great time of the year for Soft-Shell Crabs. This week, I am featuring two recipes from New Orleans area restaurants using...

This week, I am switching my focus to vegetables. There is no meat of any kind in these recipes. The first one would feel at home in my...

This dish was inspired by a fabulous meal at Chez Bruno, in Les Arcs, France. At this restaurant, they refer to this dish as ‘the French...

This creamy bowl of Louisiana goodness is great for dipping your toasted French Bread into. 2 cups Onions, chopped 2 cups Mushrooms,...

Crawfish Season is in full swing. This week I will feature 2 crawfish recipes from the late Frank Davis. 1 stick (8 tablespoons) Butter,...

Here is a little spicer version of the Crawfish Dip that I posted a years ago. I reworked it to heat things up. 1/4 cup Butter 1/4 cup...

If your in New Orleans looking for some authentic Cajun food, a great place to stop is Mulate’s. Located on the corner of Julia and...

Here is a great appetizer for your Mardi Gras party. It is a great variation of a stuffed egg. 1 dozen Hard-Boiled Eggs 1 pound Crawfish...