This is a twist on Shrimp Creole. Since we are in the middle of crawfish season, I have been thinking of ways to use leftover crawfish...

This rich gumbo was served 5 or 6 times a year to the cooking staff at 4;30 in LeRuth’s Kitchen 1/4 lb Smoked Slab Bacon, diced and...

This dish is the best new oyster dish to come out of New Orleans in many years. The dish was originated at Drago’s restaurant in...

This is a recipe from LeRuth’s 20th Anniversary Cookbook. The cookbook was created in 1983. It was never sold. It was available at the...

Here is another recipe for leftover boiled crawfish. Crawfish and Shrimp are often substituted for each other in recipes. One day I...

This is a great morning dish after a crawfish boil. Omelets are the greatest vessels for leftover meats. You can put almost anything in...

I am still a little surprised when I run into someone who does not like crawfish. I quickly realize that most people have not tasted...

The best way to spend a Saturday afternoon is a crawfish boil with family and friends. This is one of the many things I have missed about...

This is not a recipe for Buffalo wings. Cajuns use all of the available food to nourish their bodies. So instead of chicken wings, I am...

In my opinion, Galatoire’s Restaurant, on Bourbon Street in the French Quarter, prepares this dish better than any other restaurant. The...

This is a great light salad for lunch. You can be happy that you are eating a healthy salad, while eating delicious fried oysters. The...

Oysters Bienville is often served as part of Oysters 2-2-2, which is 2 Oysters Rockefeller, 2 Oysters Bienville and 2 of the restaurants...

This is a great way to make Oysters Rockefeller for a large group. Also, if you are unable to get your oysters still in their shell, you...

Here is another recipe from my favorite restaurant, LeRuth’s. Since we are in the the middle of the traditional oyster season, I will...

4oz Butter 4oz Flour 1/2  gallon Oysters, drained (reserve liquor) 1/4 gallon Clam Juice 1/2 cup Green Onions, finely chopped 1/2...

I could not think of a perfect dish to end my Feast of the Seven Fishes. This is the dish that started the Cajun food craze in America....

One day at Commander’s Palace restaurant, Ella Brennan wanted a dish to replace Trout Almandine using local ingredients. The dish that...

This is not a Creole or Cajun dish.  However, clams are traditionally found in one dish during the feast of the Seven Fishes Fresh clams...

New Orleans is blessed being surrounded by water filled with wonderful seafood. This dish celebrates the French. The French will stuff a...

Chef Warren Leruth, of LeRuth’s restaurant, created oyster and artichoke soup. This soup was the house special. It has since been widely...