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,...

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....

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...

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...

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...

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...

Here is a great variation to fried frog legs. Always try to use fresh herbs. If you must use dry, divide the amount by 3. 4 cups Peanut...

Frog legs do not taste like chicken. They do have a mild flavor that easily adapts to the seasonings use to cook them. Since most frog...

Since you will still have 1/2 pound of crabmeat on your hands from the enchilada recipe, here is a side item that will use up the extra...

I posted this picture to my Facebook page last week. Numerous people asked me for the recipe. Here it is. Seafood Enchiladas 1 medium...

This is the second dish this week that has trout topped with crabmeat. This one also has shrimp along with a New Orleans style Bordelaise...

This week is Shark week. Since sharks eat other fish, I am featuring two trout dishes. These two trout dishes are from restaurants which...

Here is my introduction to Pasta St. Charles. Pasta St. Charles appears frequently as a lunch special. St. Charles Avenue is the tree...

I just finished writing an article on Dickie Brennan, highlighting recipes from the Palace Cafe. This week, I will share with you tow of...

As hot as it is, many people are taking to their grills. So here comes two recipes for the grill. The first one involves Shrimp and the...

Meuniére sauce is a perfect sauce for fried or sautéed seafood dishes. Here is a perfect example. While the crabmeat is optional, this is...

Soft Shell Crabs are very abundant right now. It seems like every time I open Facebook, Chef Frank Brigtsen is posting pictures of these...

Saturday June 1st was a sad day in the culinary world. Miss Leah Chase passed away at 96 years young. Until recently, Miss Leah could be...

When I think of Courtbouillon, I always think of Redfish. Here is Donald’s recipe using Catfish. Either fish works well in this recipe. 1...

Donald Link has built his empire of 7 restaurants in the past 10 years. This Louisiana native is admirably filling the role of local boy...