There is no one way to étouffée. Most of the étouffée recipes you find are made with seafood. Here is on from Chef Paul featuring a meat ...

K-Paul's restaurant in the French Quarter has permanately closed. It was here that Paul Prudhomme shared his gifts with New Orleans. To h...

Here is a recipe that has been copied at many restaurants. At Cannon's, we had our version of this dish. All others are just copies of th...

I often find that my post are seafood heavy. I know there are many of you who don't or can't eat seafood. This week, I am sharing two non...

Pasta is a popular way to use leftover crawfish tails. You can always use frozen tails in your recipes. Just make sure they are Louisiana...

The 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 p...

Thomas Kinkade had a contest to include three recipes from collectors in the cookbook. I was told that originally two of my recipes we se...

I 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 r...

Here 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 por...

This week, I am reaching into the New Orleans Cookbook, written by Richard and Rima Collin. Richard was the original New Orleans Undergro...

This next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish wa...

Trying to keep myself busy in these times of social distancing, I turn my attention to my cookbook collection. This week, I am sharing tw...

I hope everyone had a Happy Easter. This week, I am sharing two recipes from the Jazz Fest Article of Louisiana Cookin Magazine April 201...

Everyone is spending more family time these days. This makes me think about some comfort food dishes from my childhood. Casseroles were o...