Tommy Centola7 days ago1 minCrawfish PastaPasta is a popular way to use leftover crawfish tails. You can always use frozen tails in your recipes. Just make sure they are Louisiana Crawfish and not im...
Tommy CentolaMay 251 minSeafood JambalayaThe end of crawfish season is upon us. Time for 2 recipes using crawfish tails. 3 cups uncooked Rice 1/4 cup Butter 1/4 cup Olive Oil 1 pound raw Shirmp Salt...
Tommy CentolaMay 71 minGoulash from The Thomas Kinkade CookbookThomas Kinkade had a contest to include three recipes from collectors in the cookbook. I was told that originally two of my recipes we selected to be include...
Tommy CentolaMay 41 minBeef Stroganoff from the Thomas Kinkade CookbookI have been working hard on photos for the upcoming cookbook. This week, I am featuring 2 beef recipes from the first cookbook I have a recipe in, The Thomas...
Tommy CentolaApr 301 minOld Style Broiled Chicken from the New Orleans CookbookHere is a basic broiled chicken. It is a simple dish that is unusually seasoned. Be sure to save the pan drippings to serve over each portion. 1 fryer (3 to ...
Tommy CentolaApr 271 minChicken Maquechoux from the New Orleans CookbookThis week, I am reaching into the New Orleans Cookbook, written by Richard and Rima Collin. Richard was the original New Orleans Underground Gourmet. I will ...
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 was born. 2 large Yuko...
Tommy CentolaApr 201 minVooDoo Shrimp from Uglesich'sTrying to keep myself busy in these times of social distancing, I turn my attention to my cookbook collection. This week, I am sharing two recipes from the c...
Tommy CentolaApr 131 minCajun Crawfish RiceI hope everyone had a Happy Easter. This week, I am sharing two recipes from the Jazz Fest Article of Louisiana Cookin Magazine April 2010. This recipe is fr...
Tommy CentolaApr 92 minOld Tyme Cajun Cornbread CasseroleEveryone is spending more family time these days. This makes me think about some comfort food dishes from my childhood. Casseroles were often served in my ch...
Tommy CentolaMar 121 minEggplant Shrimp and Crabmeat Étouffée from the Bon Ton CafeThis dish from the Bon Ton Cafe is one of their popular ones. While you could get Shrimp Étouffée at the Bon Ton, the addition of eggplant and crabmeat raise...
Tommy CentolaMar 91 minCrabmeat Imperial from the Bon Ton CafeThe original Cajun restaurant in New Orleans, the Bon Ton Cafe, has closed it's doors. Their last day was Friday March 6. The owners, Debbie and Wayne Pierce...
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 great for adding a ...
Tommy CentolaJan 301 minSmothered Chicken and Andouille I guess you could give this dish a modern name: Deconstructed Jambalaya. I just call it delicious. 4 boneless, skinless Chicken Breast, cut in half Creole Se...
Tommy CentolaJan 271 minSmothered PotatoesThis week I am featuring two smothered dishes cooked in Cast Iron skillets. This first one can either be served as an entree or a side dish. 1 tablespoon Oli...
Tommy CentolaJan 232 minSeafood Jambalaya from Chef Paul PrudhommeHere is a seafood version of jambalaya from Chef Paul. Today, Chef Paul lives on in the restaurants of many of his apprentices including Chef Frank Brigtsen,...
Tommy CentolaJan 202 minChicken and Sausage Jambalaya from Paul PrudhommeThis week, I am featuring 2 jambalaya recipes from the Cajun master, Chef Paul Prudhomme. The first one is a traditional meat jambalaya. If you can't find th...
Tommy CentolaDec 23, 20191 minDuck with Satsuma and Red OnionSatsumas start to hit their peak in December. They are easily found in the southern part of the US. This week, I am sharing two recipes using this wonderful ...
Tommy CentolaOct 24, 20191 minHamburger Steak with Cheese from Don’s Seafood and SteakhouseAs a child, I was not a very adventurous eater. Whenever we ate at Don’s, this I what I would order. One day, I will have to order it again to relive those t...
Tommy CentolaOct 21, 20191 minCrawfish Étouffée from Don’s Seafood and SteakhouseAmong the cookbooks I have, this is a gem. Don’s Seafood started in Lafayette in 1934. It is one of the original Cajun restaurant chains. This week, I am sha...
