This 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...

The 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...

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 great for adding a ...

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...

This 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...

Here 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,...

This 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...

Satsumas 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 ...

As 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...

Among 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...

Lamb is a favorite of mine. The first time I tried lamb was at LeRuth’s. The Lamb on the menu did not have any almonds. 2 racks of young Lamb 1/4 cup Salad O...

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 high point of you din...

Don’t let the name fool you. There is very little pepper in this dish. You will get some bite from the vinegar and plenty of non-pepper spices. This recipe i...

At Searcy’s Farmers Market, I struck up a conservation with the people who own Willowbrook Farms. Along with cheeses and breads, the specialize in Lamb. This...

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 large Shrimp, tail on ...

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 or Canola Oil for fry...

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 legs are fried, they c...

This is the second dish this week that has trout topped with crabmeat. This one also has shrimp along with a New Orleans style Bordelaise sauce. 1/4 cup Butt...

This week is Shark week. Since sharks eat other fish, I am featuring two trout dishes. These two trout dishes are from restaurants which are no longer open. ...