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...

One of the things I miss here in Arkansas is fresh boudin. I can find a few different brands that are frozen but none that are as good as...

If you are not sure who Leah Chase is, google her. The Queen of Creole Cooking is still going strong at 95 years young. This week, I will...

Quesadillas are a quick versatile dish. Usually, it is cheese (and sometimes meats) in a tortilla and cooked. Here is a little Creole...

Here in Arkansas, it seems like there is a Mexican restaurant on every corner. So this week, I thought I would share some Cajun-Mexican...

This week, I am featuring two recipes from one of the authorities of Cajun Cooking, Marcelle Bienvenu. The first one is from her book,...

Shrimp Boils, like crawfish boils, are often large family and friends affairs. But what do you do when you want to boil shrimp for a...