Blog Posts

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!!  

  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, peppers…Read more …

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   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 medium…Read more …

This recipe is from Roger’s (pronounced ro-jā) Cajun Cookbook. I graduated with Vernon Roger’s sister. At one time he was a newscaster. He died in 2002.   I hope ya’ll try this recipe. It’s very good. Let me know if you do and how you liked it.   4    tbls  butter 1    onion…Read more …

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 …

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 syrup…Read more …

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 this…Read more …

  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 – Cajun…Read more …

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