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CREOLE CAJUN CHEF
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Tommy Centola
Mar 21, 20213 min read
Recipes from Palace Cafe cookbook
A while back, I wrote about the first family of New Orleans restaurants, the Brennans. The last line of that article I mentioned one day...
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Tommy Centola
Mar 14, 20213 min read
Cooking up Farmer's Market finds
Saturday mornings have always been one of my favorite times of the week. As a child, I could always be found in front of the television...
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Tommy Centola
Mar 7, 20213 min read
Recipes for upcoming Labor Day
Labor Day is upon us. It is the unofficial last day of summer.With the extra day off, many people take the time to throw one last outdoor...
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Tommy Centola
Feb 28, 20213 min read
Louisiana cooking with Creole Tomatoes
In south Louisiana, summertime brings Creole tomatoes. These tomatoes are grown in south Louisiana and are ripened on the vine. As the...
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Tommy Centola
Feb 21, 20213 min read
Understanding different types of rice
A while back, I wrote about different pasta shapes. Today, I want to share with you some information about the different types of Rice...
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Tommy Centola
Feb 14, 20213 min read
Trying something different on grill
As I sit here writing this article, Hurricane Barry has made landfall in Louisiana. Every year when June 1st comes around, I am reminded...
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Tommy Centola
Feb 7, 20213 min read
Serving up Soft Shell Crab
Summer brings a prized delicacy from the waters around New Orleans, the Soft Shell Crab. For a crab to grow, they shed their shell and...
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Tommy Centola
Jan 31, 20213 min read
Great side dishes for celebrations Thursday (4th of July)
It’s almost time for America’s 243rd birthday party on July 4th. I find that most people celebrate the 4th two ways, either with a picnic...
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Tommy Centola
Jan 24, 20213 min read
Recipes continue on after death of Mrs. Leah
On June 1st. New Orleans lost a culinary legend. Leah Chase, of Dooky Chase’s restaurant, passed away at 96 years young. Chase, known as...
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Tommy Centola
Jan 17, 20213 min read
Enhance Father's Day steak with special sauce
Father’s Day is approaching. With summer in full swing, many families light up the grill to celebrate Father’s Day. Dad deserves a nice...
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Tommy Centola
Jan 10, 20213 min read
Dishes from restaurants of past
New Orleans is filled with many restaurants of different cuisines. To only talk about the current restaurants will leave out a great part...
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Tommy Centola
Jan 3, 20213 min read
Two sweet takes on blueberries
With the spring weather finally leveling out, fresh fruits are starting to hit stores and farmer’s markets. One of the more popular...
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Tommy Centola
Dec 27, 20203 min read
Try using cracklins in kitchen
I currently have over 800 recipes on my website, with two new ones added every week. I don’t claim that they are all mine. I use a couple...
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Tommy Centola
Dec 20, 20203 min read
Whip up omelets with twist
Last time, I shared recipes for what is usually considered the last dish of the day, dessert. Today, I want to share dishes that are part...
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Tommy Centola
Dec 13, 20203 min read
Made from scratch cakes better
A baker is something I will never claim to be. While I am capable of producing baked goods, I don’t have the mentality of a pastry chef....
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Tommy Centola
Dec 5, 20203 min read
Experiment with pastas
As you walk down the pasta aisle at your favorite supermarket, you notice over a dozen different shapes of pasta. Every home cook knows...
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Tommy Centola
Nov 29, 20203 min read
Finishing competition in big way
I just got back from a quick weekend trip to New Orleans. March 29-30 was the 11th annual Hogs for the Cause BBQ competition/festival....
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Tommy Centola
Nov 22, 20203 min read
The heart of crawfish season
Spring is a favorite food time of the year for me. It is the heart of crawfish season. I love to break out my boiling pot on a beautiful...
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Tommy Centola
Nov 15, 20203 min read
Try some Creole fusion dishes
New Orleans cooking is a careful blending of many cultures. Long before the work Fusion became a culinary term in the 1970’s, kitchens in...
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Tommy Centola
Nov 8, 20203 min read
Putting twist on classic
To say that moving to Searcy from New Orleans was a culture shock would be an understatement. It was a pleasant change. There seems to be...
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