Tommy Centola3 days ago1 minSpicy Crab Deviled EggsThis week, I want to share with you two seafood appetizers. Today's contains crabmeat and Thursday's will be crawfish. They are both great ways to start off ...
Tommy Centola7 days ago1 minCrawfish PastaPasta is a popular way to use leftover crawfish tails. You can always use frozen tails in your recipes. Just make sure they are Louisiana Crawfish and not im...
Tommy CentolaMay 251 minSeafood JambalayaThe 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 pound raw Shirmp Salt...
Tommy CentolaApr 231 minCrabmeat and Potato Patties from Uglesich'sThis next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish was born. 2 large Yuko...
Tommy CentolaApr 201 minVooDoo Shrimp from Uglesich'sTrying to keep myself busy in these times of social distancing, I turn my attention to my cookbook collection. This week, I am sharing two recipes from the c...
Tommy CentolaApr 161 minShrimp and Sausage Macque ChouxThis recipe is courtesy of Louisiana's United Houma Nation.This is a state recognized tribe of approximately 17,000 in southeastern Louisiana, headquartered ...
Tommy CentolaApr 131 minCajun Crawfish RiceI hope everyone had a Happy Easter. This week, I am sharing two recipes from the Jazz Fest Article of Louisiana Cookin Magazine April 2010. This recipe is fr...
Tommy CentolaApr 92 minOld Tyme Cajun Cornbread CasseroleEveryone is spending more family time these days. This makes me think about some comfort food dishes from my childhood. Casseroles were often served in my ch...
Tommy CentolaApr 62 minOoey Gooey Toasty Louisiana Crawfish Bread from Frank DavisWith all the craziness going on, I thought I would share some comfort food recipes from Frank Davis. Both will have crawfish, since we are in the middle of t...
Tommy CentolaMar 121 minEggplant Shrimp and Crabmeat Étouffée from the Bon Ton CafeThis 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 eggplant and crabmeat raise...
Tommy CentolaMar 91 minCrabmeat Imperial from the Bon Ton CafeThe original Cajun restaurant in New Orleans, the Bon Ton Cafe, has closed it's doors. Their last day was Friday March 6. The owners, Debbie and Wayne Pierce...
Tommy CentolaFeb 271 minCrawfish SoupThe low temperatures this week in Arkansas have been in the low to mid 20's. Here is a soup that is quickly made and packed with flavor. 1 stick Butter 2 tab...
Tommy CentolaFeb 241 minCrawfish StroganoffFresh Crawfish have started to appear in Arkansas. As soon as the weather warms up, I will be having my first boil of the year. This week, I am featuring two...
Tommy CentolaFeb 131 minCrabmeat Crepes from the original Brennan's CookbookI love crepes. Seafood makes a great filling for a savory appetizer or entree. Here is the recipe from Brennan's original cookbook. 3 tablespoons Butter 1/4 ...
Tommy CentolaFeb 101 minCrab Meat Timbale from the Old Brennan'sWhile dusting my cookbook collection, I pulled out the original Brennan's cookbook. This book was originally published in 1961, a year before I was born. I t...
Tommy CentolaFeb 61 minCrawfish Pies from Marcelle BienvenuI 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 great for adding a ...
Tommy CentolaFeb 32 minCrawfish, Shrimp and Corn ChowderCrawfish have made their way north to Arkansas. Our local food truck CJ's Cajun Station has opened for business. They only open during crawfish season. I am ...
Tommy CentolaJan 232 minSeafood Jambalaya from Chef Paul PrudhommeHere is a seafood version of jambalaya from Chef Paul. Today, Chef Paul lives on in the restaurants of many of his apprentices including Chef Frank Brigtsen,...
Tommy CentolaJan 21 minOyster SpreadHere is a different way to serve oysters as an appetizer. This twist on a dip is a must for oysters lovers. It is best made a day in advance. 16 ounces Cream...
Tommy CentolaDec 30, 20191 minOyster Rice DressingWhen it comes to oysters, you either love them or won't eat them. I am in the first group. Unfortunately living in Arkansas limits my oyster consumption. Thi...
