Here is a seafood version of jambalaya from Chef Paul. Today, Chef Paul lives on in the restaurants of many of his apprentices including...

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...

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...

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...

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...

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...

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...