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CREOLE CAJUN CHEF
Good Cooking, Good Eating & Good Living!!!
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Tommy Centola
Aug 8, 20213 min read
Cooking up new chicken dishes
With all this time on my hands, I find myself looking through the cookbooks on my shelves. With a collection of over 200, there are...
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Tommy Centola
Aug 1, 20213 min read
Make Crepes at home
A crepe is a thin type of pancake that can be filled with either sweet items, as a dessert, or with savory flavors, as an appetizer or...
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Tommy Centola
Jul 25, 20213 min read
Different ways to cook pork
In the south, pork is eaten more often than beef. It is less expensive than beef and comes in many forms. Of course, bacon is the most...
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Tommy Centola
Jul 18, 20213 min read
Putting ground beef to use
As I write this, the coronavirus is causing havoc with the state of the world. Grocery stores are running out of products as quickly as...
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Tommy Centola
Jul 11, 20213 min read
Recipes from oldest restaurant in New Orleans
Antoine’s is the oldest restaurant in New Orleans. Since 1840, Antoine’s has been operated by the family of the founder, Antoine...
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Tommy Centola
Jul 4, 20213 min read
Liven up Easter with 3 new recipes
Easter is a big celebration in New Orleans. There are usually 3 different parades during the holiday weekend. In the city of parades and...
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Tommy Centola
Jun 27, 20213 min read
Picture-Perfect Dishes
Social media is full of food photographs. I am very guilty of this. My Facebook and Instagram are full of images of dishes I have cooked...
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Tommy Centola
Jun 20, 20213 min read
Staples in Grandmother's kitchen
I was blessed to have my mom as my mentor when I first started cooking. I can trace many of her dishes back to her mentor, my...
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Tommy Centola
Jun 13, 20213 min read
Try cooking with eggplants
You can find eggplants in stores year round. Peak season for them is the months of July through October. My mother always cooked an...
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Tommy Centola
Jun 6, 20213 min read
Try a different breakfast dish
It has been said that breakfast is the most important meal of the day. Many restaurants in the French Quarter serve the first meal of the...
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Tommy Centola
May 30, 20213 min read
Sweet desserts for Valentine's Day
When I start planning my Valentines Day meal, the first course I start with is dessert. I always turn to my favorite sweet ingredient...
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Tommy Centola
May 23, 20213 min read
Creole flavor in the kitchen
Whenever I tell people I am a chef from New Orleans, they instantly remark that I am a Cajun. That is far from the truth. Cajuns are...
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Tommy Centola
May 16, 20213 min read
Time to add soup to the menu
With the cold weather upon us, time to add soup to our menu. In Louisiana, you would naturally think of gumbo. My thoughts today bring me...
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Tommy Centola
May 9, 20213 min read
Try new Christmas Eve tradition
The Feast of the Seven Fishes is a traditional Italian-American celebration on Christmas Eve. Since Christmas Eve is a fasting day in...
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Tommy Centola
May 2, 20213 min read
Try traditional dish with twist
Now that the holidays are here, my thoughts turn to the big meals. There are dishes that make appearances every year. While these dishes...
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Tommy Centola
Apr 25, 20213 min read
Recipes from upcoming book
For my 100th column, I shared with you two recipes from the second cookbook that I have written. I have been looking for a publisher who...
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Tommy Centola
Apr 18, 20213 min read
Think about dessert for Thanksgiving
Thanksgiving is quickly approaching. In my family, turkey is the main attraction. Dirty Rice, Cornbread Dressing and Green Beans are...
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Tommy Centola
Apr 11, 20213 min read
Try old-school Italian recipe
With the moniker Creole Cajun Chef, many people think that my cooking is limited to South Louisiana style cooking. For the most part,...
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Tommy Centola
Apr 4, 20213 min read
Using Pumpkin insides in kitchen
Fall is here. It seems like everywhere I turn, I see pumpkins. Many people are carving their Jack-o-lanterns. But what do you do with the...
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Tommy Centola
Mar 28, 20213 min read
Using Andouille in kitchen
Louisiana recipes use a lot of different types of sausage. My favorite sausage is Andouille, which I always have on hand. Andouille is a...
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