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

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...

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...

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...

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

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...

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...

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

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...