Blog Posts

Gumbo video

Nov 15, 2018 | Posted by in Blog Posts | 0

This is my first cooking video. I have the recipe for gumbo here on my blog. I hope ya’ll enjoy the video. If you do enjoy it, let me know by commenting on it.   Thanks!!  

Sausage and Potato Stew

Oct 23, 2018 | Posted by in Blog Posts | 0

  1/2  Onion, finely chopped 1/2  Red Bell Pepper, finely chopped 1/2  Yellow Bell Pepper, finely chopped 1/2  Green Bell Pepper, finely chopped 1 tbls. minced garlic 5     Med – large potato’s cut into chunks 1      lb smoked sausage, sliced into bite size pieces 1 tbls. olive oil   Sauté onions, peppersRead more …

Crawfish and Cucumber Dip with Vegetable Basket

Sep 5, 2018 | Posted by in Blog Posts | 0

PREP TIME:  1 Hour MAKES:   3 cups   INGREDIENTS: 1    cup crawfish tails 1    cup diced cucumber, unpeeled 8    oz. Philadelphia cream cheese 1/2 cup Mayonnaise 1/4 cup minced onions 1/4 cup minced red bell pepper 1/4 cup minced garlic 1    tbsp chopped parsley 1    tbsp chopped mint 1   Read more …

Grilled Bourbon-Glazed Shrimp Skewers

Jan 30, 2018 | Posted by in Blog Posts | 0

Grilled Bourbon-Glazed Shrimp Skewers   1 lb. (24 count) large shrimp, peeled and deveined 1 tsp. olive oil 2 tsp.’s minced garlic 4 tbs.’s butter, cut into pieces 1 tsp. Worcestershire sauce 1 tbs. Cajun seasoning Few shakes Tabasco 2 tbs.’s bourbon Season shrimp with Cajun seasoning. In a small saucepan, heat oil over mediumRead more …

The Creole

Oct 4, 2017 | Posted by in Blog Posts | 0

Creole cooking is different than Cajun. Creole food is made with a tomato base while Cajun food is usually made with a roux base. This recipe is for Crawfish Creole.   1  lb.  crawfish (with fat) 1        onion 1        clove garlis 1        large can tomatoes 1 Read more …

Southern Pecan Caramel Sauce

Sep 2, 2017 | Posted by in Blog Posts | 0

Ingredients 1/3 cup pecans 1 cup sugar 1 tablespoon light corn syrup 3 tablespoons + 1 teaspoon bourbon divided 3/4 cup heavy cream 1 teaspoon fine sea salt or kosher salt Instructions Preheat oven to 300 degrees. Place pecans on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and chop. In a medium saucepan, add sugar, corn syrupRead more …

Crawfish Stew

Jul 30, 2017 | Posted by in Blog Posts | 0

I know it’s been a long time since I’ve posted a recipe. I’ve been really busy and feel like I have no time for anything. I’m going to try to get myself more organized … which I’m not very good at … to post more often.  This is not my recipe. I’ve been having thisRead more …

Chicken Fricasseé

Jun 16, 2017 | Posted by in Blog Posts | 0

  8 – boneless, skinless chicken thighs(or boneless, skinless chicken breasts) 1  onion – finely chopped 1 TBLS – red bell pepper finely chopped 1 TBLS – celery finely chopped 1 TSP  –  minced garlic ½ cup – green onion finely chopped (add to fricassee when serving) ¼ TSP – salt ¼ TSP – CajunRead more …

The Chefs at Frenier Landing

May 26, 2017 | Posted by in Blog Posts | 0

Recently I went to Frenier Landing to photograph the chefs. The head chef is Joe and the sous chef is Derek. Both of them cook delicious dishes and are super nice guys. Head Chef Joe   Sous chef Derek