I'm surprised that I haven't shared this recipe before. It's from my first cookbook, You Can't Keep New Orleans Out Of The Cook, which is being rereleased this year. Little did I know back then that one day I would have a lovable white standard poodle that I would name Alfredeaux. I have named dishes after other dogs, but in this case, he was named for the dish. 1/2 pound butter 1 tablespoon garlic, minced 1 1/2 cup milk 11/2 cup heavy cream 2 1/4 cup Parmesan cheese, grated

This week, let's talk about crabmeat. I will feature a crabmeat recipe from each of my cookbooks. To start today, here's one from my latest, Creole & Cajun Comfort Food 1 1/2 cup mayonnaise 1 teaspoon tarragon vinegar 1/2 cup chili sauce 1 teaspoon dry mustard 2 tablespoons fresh lemon juice 1 teaspoon smoked paprika 1 teaspoon hot sauce Dash of celery salt 1 pound crabmeat, picked thru for shells 6 strips bacon, crisply fried Preheat oven to 400 ℉. In a small bowl, combine t

It's time to break out the grill. Here's a light appetizer/entree that's sure to please you guest. 1 pound large fresh shrimp, peeled and deveined, tail left on 2 small zucchini, cut into 1/2-inch thick slices 2 dozen bamboo skewers (soaked in water at least 30 minutes.) 1/4 cup plus 2 tablespoons honey 1/4 cup Dijon mustard 2 tablespoons red wine vinegar 2 tablespoons soy sauce 1 teaspoon cayenne pepper Line a rimmed baking sheet with aluminum foil. Spray grill rack with non

Let's play with the most popular seafood shrimp. This week, a couple of different uses of the crustacean. 4 poblano peppers, halved lengthwise and seeded 2 tablespoons butter 1/2 cup diced sweet yellow onion 1 pound medium shrimp, peeled, deveined, and roughly chopped 1 tablespoon minced garlic 1/4 teaspoon crushed red pepper 1/4 cup pale ale beer 1 tablespoon fresh lime juice 1/2 teaspoon kosher salt 4 ounces cream cheese, softened 1 1/2 teaspoons Creole seasoning 1/2 cup sh

Here's a twist on Boudin balls. You can use whatever you favorite jambalaya is. I used my traditional sausage jambalaya with cooked shrimp added at the end. Jambalaya (cut your proteins unto a small dice. You want to leave it a little wet, refrigerated for at least 30 minutes.) Flour 4 eggs, well beaten Italian style Panko breadcrumbs Creole seasoning Using two tablespoons of jambalaya, form into balls and freeze for 1 hour. Season flour and eggs with Creole seasoning Roll ba

Often when invited to a family get together, I am asked to bring an appetizer or two. You can see where I'm going. Yes, this week, here are two appetizers that are greta to kick off any meal. 24 (1/2-inch slices) French bread 1 tablespoon canola oil 1 teaspoon kosher salt, divided 1 pound fresh lump crabmeat, picked through for shells 3/4 cup chopped celery 1/3 cup mayonnaise 1/4 cup whole grain mustard 3 tablespoons chopped capers 2 tablespoons Champagne vinegar 2 tablespoon

This is one of my wife's favorite desserts. It's so refreshing after any meal, especially in the summertime. 1/4 cup plus 2 tablespoons graham cracker crumbs, divided 3 large egg whites 1/4 teaspoon cream of tartar 1/2 cup plus 2 tablespoons sugar, divided 2 teaspoons grated lemon zest. 1/4 cup fresh lemon juice 3 large egg yolks 1 cup heavy cream 2 cups sliced fresh strawberries Spray a 9-inch pie plate with cooking spray. Sprinkle 1/4 cup graham cracker crumbs in bottom and

With summer around the corner, I thought a couple of citrus desserts would hit the spot. 2 cups sugar, divided 1/4 cups cornstarch 2 tablespoons grapefruit zest, divided 3/4 teaspoon kosher salt, divided 1 1/4 cups water 3/4 cup plus 1 tablespoon fresh grapefruit juice, divided 6 large egg yolks 2 tablespoons butter, softened 3 cups toasted pecans 6 tablespoons firmly packed light brown sugar 6 tablespoons butter, melted 1 teaspoon ground cardamon 3 large egg whites In a medi

Here's a variation of crawfish bread that includes shrimp. It's a different take from recipes I have shared in the past. Pay attention to how the bread is prepared. 12-ounce loaf French bread 1/4 cup butter 1/4 cup chopped yellow onion 1/3 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 2 cloves garlic, chopped 1/4 cup white wine 1/2 pound peeled and deveined large fresh shrimp 8 ounces cream cheese, softened 1 pound crawfish tails 2 cups

Crawfish season is probably my favorite food season. There is so much you can do with this crustacean. This week, I am paring them with bread in two different ways. 8 ounces French bread 12 ounces crawfish tails, coarsely chopped 1/4 pound lump crabmeat, picked through for shells 5 ounces fresh baby spinach, finely chopped 1 cup crumbled feta cheese, divided 2 tablespoons extra-virgin olive oil 2 tablespoons Dijon mustard 1/2 teaspoon grated lemon zest 1 tablespoon fresh lemo

A great way to add flavor to breaded foods is to use crushed potato chips. It not only adds flavor but texture as well. Here's a take on fried catfish. 4 cups buttermilk 1/4 cup kosher salt 1 1/2 tablespoons ground chipotle chili powder, divided 3 1/2 pounds catfish fillets 3 cups Zapp's Spicy Crawtator Potato Chips 3 1/3 cups corn flour 4 teaspoons baking powder Canola oil for frying In a large bowl, whisk together buttermilk, salt, and 1 tablespoon chili pepper. Submerge ca

As you may have noticed, I like seafood. I find myself purposely looking for non-seafood dishes to post. But I always return to the waters for recipe ideas. this week will be two more. Rock salt 24 fresh oysters in shell, scrubbed and left wet 3 tablespoons butter, divided 1 clove garlic, minced 1 tablespoon all-purpose flour 3/4 cup milk 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 2 tablespoons heavy cream 2 tablespoons freshly grated Parmesan cheese 8 ounces crawfis

Here is a great way to prepare eggs for a crowd. It is also an easy cleanup in the kitchen. 16 large eggs 8 large egg whites 1 1/2 tablespoons Creole seasoning 1/2 teaspoon ground black pepper 1/4 cup shredded Cheddar cheese 1/2 cup halved cherry tomatoes 1/4 cup fresh arugula Preheat oven to 300℉. Spray a 17x12-inch rimmed baking sheet with cooking spray. In a large bowl, whisk together egg, egg whites, Creole seasoning, and pepper. Pour egg mixture into prepared pan. Sprink

Before our St. Patrick's parade, we always get together at someone's house for breakfast. Often casseroles are made to feel the group. O thought I would share a couple of dishes that are easily made in the oven. 1 (8-ounce) package cream cheese, softened 1 cup shredded Jarlsberg cheese 1 teaspoon fresh thyme leaves 1/2 teaspoon salt 1 (14-ounce) package frozen off pastry, thawed 1 large shallot, thinly sliced 6 artichoke hearts, steamed and cut in half (thistle removed) 4 thi

Most people have hurt of Italian Wedding Soup. Here's a Cajun twist on that classic. 8 ounces andouille sausage 1 cup diced yellow onion 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided 1/2 cup chopped fresh parsley 3 large eggs, divided 1 1/2 teaspoons minced garlic 2 1/2 teaspoons Creole seasoning 1 slice while bread, torn into small pieces 8 ounce ground pork 12 cups chicken stock 2 cups diced carrots 1 pound curly endive, coarsely chopped 1/2 cup orzo More grat

I'm the type of person who eats soup year-round. This week, I want to share a couple of soups that are great for springtime. 3/4 cup olive oil, divided 5 medium fennel bulbs, chopped 1 cup diced yellow onion 2 cups dry white wine 4 cups seafood stock 2 cups water 1 cup heavy cream 1 tablespoon Creole seasoning 2 medium Yukon Gold potatoes, cubed 1/12 pounds peeled and deveined medium fresh shrimp 1 (15-ounce) can whole corn kernels 1/4 cup finely chopped fennel fronds 4 teasp

Leg of lamb is a dish that brings back many memories. My grandmother used to invite me to dinner whenever she cooked a leg of lamb. She shared my love for lamb. Here's a recipe in her memory. 1 (7-pound) bone-in leg of lamb 2 tablespoons salt 1 tablespoon ground black pepper 2 tablespoons crushed red pepper 2 tablespoons olive oil 2 sprigs fresh rosemary, chopped 2 sprigs fresh marjoram, chopped 3 sprigs thyme, chopped divided 1 onion, chopped 2 carrots, peeled and chopped 2

Lamb is an acquired taste. Most people are surprised at their first taste of lamb. They expect it to taste like beef and not have the gaminess that it has. So, if you're like me and like the taste of lamb, here are a couple of recipes for you. 1/2 cup extra-virgin olive oil 1/2 cup champagne vinegar 1/4 cup chopped fresh mint 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 2 cloves garlic, minced 2 tablespoons plus 1/2 teaspoon salt, divided 3/4 teaspoon

People in New Orleans really know how to start the day. Whether it's breakfast or brunch, poached eggs are a staple on the menu. While there are many ways to top a poached egg, you first need to cook them. Here's the way I do them. Fill a large deep skillet with water. Add 1 tablespoon of vinegar and 1 teaspoon of salt. Cover and bring to a gentle boil. Break one egg in a small cup. Stir the water to create a whirlpool. Gently slip the egg into the center of the slowly boil

Here's a potato salad that you can serve either warm or cold. It's a great addition to any meal. 3 pounds baby Dutch yellow potatoes, halved 4 teaspoons kosher salt, divided 1 cup diced red onion 2 lemons, quartered 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme 1/2 teaspoon ground black pepper 1/2 teaspoon Creole seasoning 2 cups halved or quartered Campari tomatoes In a large Dutch oven, bring potatoes, 2 teaspoons salt,