This week is Hogs for the Cause. I will again be traveling to New Orleans to assist Rugaroux Q at booth B23. Stop by and see us. This...

There are numerous Mexican restaurants where I live. Unfortunately, none of them have crawfish on their menus. The traditional Mexican...

It’s that time of the year. While crawfish are available frozen year-round, there is nothing like a dish made with just boiled crawfish...

On Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of...

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree. 2 pounds Louisiana Shrimp (21-25 count)...

Here is another classic dish from The Godfather of Fried Chicken, Austin Leslie. 1/4 cup Bacon Drippings or Oil 1/4 cup All-Purpose Flour...

Here is the recipe for an iconic southern dish with a Louisiana twist, Chicken and Dumplings. See my previous post for the Dumpling...

This week, I am sharing with you a Louisiana version of the southern classic, Chicken and Dumplings. These recipes are based on chef Paul...

Most Primavera’s you find these days are served over pasta. Of course, Frank often bucked conventionalism. This dish is served over rice....

Last week, I featured Marcelle Bienvenu. The week, I am featuring 2 shrimp dishes from Frank Davis. The Sauce 1 cup plain low fat Yogurt...

I find that using potato flakes to coat the oysters adds another layer of texture and flavor to regular fried oysters. You can use...

We are right in the middle of oyster season. I can never get enough of them and am always looking for new ways to cook them. This week, I...

This is taken directly from my article This recipe is adapted from New Orleans food critic, Tom Fitzmorris. It is one of his most request...

I just finished an article on Hams for Christmas. This week, I will share tow of the ham glaze recipes. Creole Orange Glazed Ham 1...

While I am not a clod weather person, I do have a reason to look forward to winter. It is the best time of the year for oysters. This...

June 18th is Father’s Day. I would love to honor my father with some of his great recipes. However, he did very little of the cooking in...

Here is a dish that is found on some restaurant menus. The sweetness of the shrimp along with the coconut, makes this a great...

Here is a Cajun Jambalaya, no tomatoes, recipe. It’s a different twist with 2 different pork meats. 3 pounds Pork Short Ribs 1 pound...

There is no one way to make Jambalaya. Using different proteins makes jambalaya an ever changing dish. This week, I am sharing two types,...

I love to use boudin as a stuffing. From Pork Chops to Egg Roll Wrappers, boudin makes an excellent stuffing. And since it is already...