This 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...

The 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...

The 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...

Fresh 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...

I 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 ...

While 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...

I 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 ...

Crawfish 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 ...

Here 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,...

Here 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...

When 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...

This is a soup that I can see coming from my mother's kitchen. She did wonders with Eggplant. I don't remember her ever using it in a soup. Surprisingly, the...

This oyster dish is perfect for the holiday season. It is great served with the big bird. You can use turkey giblets in lace of the chicken in the recipe. 4 ...

Oysters are my favorite seafood. They are so many ways you can prepare them. This week, I will share two ways. The first preparation is one that you have see...

Oysters are really looking good now. I always enjoy a nice bowl of oyster stew. Here's a recipe. 1/2 cup Butter 1/2 cup Green Onions, finely chopped 1/4 cup ...

Among the cookbooks I have, this is a gem. Don’s Seafood started in Lafayette in 1934. It is one of the original Cajun restaurant chains. This week, I am sha...

Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the high point of you din...

This week, I am featuring 2 recipes from Chef Frank Brigtsen. He is one of the best chef’s in Louisiana. He is also very generous with his time, spending it ...

While eating out the other night, I noticed that one of the other customers had a Ralph and Kacoo’s shirt on. So while thinking of Gumbo recipes, I reached f...

Pecans are an excellent coating for fried seafood. Here, shrimp are coated with a pecan mixture before they take a bath in hot oil. 24 large Shrimp, tail on ...