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

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

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

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

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...

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,...

Here is a dish that has probably been made in every kitchen. Of course, this dish includes one of Chef Paul’s Seasoning Blends. You can...

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...

I guess you could give this dish a modern name: Deconstructed Jambalaya. I just call it delicious. 4 boneless, skinless Chicken Breast,...

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...

Here is a seafood version of jambalaya from Chef Paul. Today, Chef Paul lives on in the restaurants of many of his apprentices including...

This week, I am featuring 2 jambalaya recipes from the Cajun master, Chef Paul Prudhomme. The first one is a traditional meat jambalaya....

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...

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...

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....

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...

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...

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...

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

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...