Tommy Centola
Interpretations of iconic Arkansas dishes
Arkansas has been my home for 18 years. When I first moved here, I had a case of culture shock when it came to food. The first thing I...
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CREOLE CAJUN CHEF
Good Cooking, Good Eating & Good Living!!!
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Tommy Centola
May 301 min read
Creole Mustard Sauce
Here's the sauce for topping the Crab Beignets from Monday. It's also great for other fried seafoods. 3/4 cup mayonnaise 1/4 cup sour...
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Tommy Centola
May 271 min read
Crab Beignets
This week, I'm sharing two recipes that go together. Thursday's recipe will be a suace for today's. 1 cup mascarpone cheese 1 cup finely...
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Tommy Centola
May 263 min read
Using Olive Oil in the Kitchen
There are various types of olive oil on your grocery store shelves. It’s easy to reach for Extra-Virgin Olive Oil (EVOO) or save some...
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Tommy Centola
May 231 min read
Cajun Roasted Potatoes
I love roasted potatoes. Just peel, quarter, season, and throw them in the oven. You can then concentrate on your main dish. If you wish,...
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Tommy Centola
May 201 min read
Spring Succotash
Main dishes do not make a meal. You need the side dishes to make things complete. Here are a couple to add to your next meal. 2 cups...
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Tommy Centola
May 193 min read
Revisting previous delicious recipes
Time sure flies when you’re having fun and doing what you love to do. It’s hard to believe that this will be the 300th article I have...
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Tommy Centola
May 161 min read
Hot Honey Butter Roasted Chicken
This recipe is before the current craze of Hot Honey that can be bought in the grocery stores. I would follow this recipe to ensure the...
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Tommy Centola
May 132 min read
Chicken Sauce Piquante
Chicken is something that I could eat every day. There's so many different ways to cook it. How about two new ons this week? 1 cup...
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Tommy Centola
May 123 min read
Garlic almost as important as Holy Trinity
One of the most used ingredient in my cooking is garlic. My brother once sent me a recipe calling for 1/2 clove of garlic. We both...
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Tommy Centola
May 91 min read
Creole Tomato and Crab Linguine
I love pasta. Here is a lightly sauced Linguine, showcasing Creole tomatoes and Crabmeat. 8 ounces dry linguine 1/4 cup butter 2...
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Tommy Centola
May 62 min read
Creole Tomato Pie
It's that time of year again when Creole tomatoes are starting to show up. I want to share with you a couple of new recipes for these...
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Tommy Centola
May 53 min read
Bell pepper essential
The final piece to the Holy Trinity is the bell pepper. They are abundant in the south. Since bell peppers originated in the Americas,...
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Tommy Centola
May 22 min read
Crawfish Meatballs and Spaghetti
If you're looking to cut down on red meat, here's a great Italian dish using crawfish. It's a good thing you can find crawfish tails...
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Tommy Centola
Apr 291 min read
Crawfish Pasta Salad
Before the season ends, I thought I would share two more crawfish. This first one is great for a backyard cookout. 1 large red onion 1...
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Tommy Centola
Apr 283 min read
Celery not star, but important
Celery is not an ingredient that is the main focus of a dish. Sure, you can stuff it with fillings for an appetizer or snack. It is an...
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Tommy Centola
Apr 252 min read
Oak Alley Shrimp Creole
Every one has the favorite Shrimp Creole recipe. Here's the one form Oak Alley. 2 pounds headless jumbo shrimp 1/3 cup vegetable oil 1/2...
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Tommy Centola
Apr 221 min read
Oak Alley Garlic Sautéed Shrimp
This week, we are taking a trip up the river to the most photographed plantation, Oak Alley. I will be sharing two of their shrimp...
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Tommy Centola
Apr 213 min read
Onions important ingredient
The Holy Trinity of Louisiana cooking: Onions, Celery and Bell Pepper. It’s the base of most Creole and Cajun dishes. Over the next few...
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Tommy Centola
Apr 181 min read
Lamb Flatbread
I have yet to meet someone who doesn't like pizza. Here's a different spin on the Italian classic. Per Serving: 1 taco-sized flour...
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