Feb 272012

Everyone in my family likes peanut butter. There are some, you

know who you are, who can eat peanut butter right out of the jar with

a spoon. So, for all my siblings, this recipe is for you. Just remember,

save some for everyone else.

12 ounces Cream Cheese softened

16 ounce jar Creamy Peanut Butter

1¼ cup Sugar

1½ tablespoon Melted Butter

1½ teaspoon Vanilla

8 ounce tub Frozen Whipped Topping thawed and divided

1 prepared Chocolate Graham Cracker Piecrust

In a large mixing bowl, combine cream cheese, peanut butter, sugar,

butter, and vanilla. Beat until smooth. Fold in half of the whipped

topping. Mound filling into piecrust and then smooth the top. Freeze

for 10 minutes and then top with remaining topping. Chill at least 4

hours or freeze for at least 1 hour.


Feb 232012

This is a recipe from LeRuth’s 20th Anniversary Cookbook. The cookbook was created in 1983. It was never sold. It was available at the restaurant for it’s customers. This dish was created by Larry and Lee Leruth. They started to expand their specials after they bought the restaurant from their father, Warren. With crawfish season beginning, this is a great dish for leftover boiled crawfish, if there is such a thing.

1 mediun Onion chopped fine

1 1/2 sticks Butter (6ozs.)

1/4 teaspoon Cayenne Pepper

1 1/2 teaspoon Salt

1 pound Crawfish Tails, peeled and blanched

1 cup Water

2 tablespoons Flour

1/4 cup Water

1/4 cup Parsley chopped

Cooked Rice

Saute onion in butter until soft. Add salt, pepper, crawfish and 1 cup water. Cover and boil for 5 minutes.

Dissolve flour in 1/4 cup water. While stirring, add flour and water mixture to the boiling crawfish. Return to a good boil, then add chopped parsley. Serve over rice.


Feb 202012

With tomorrow being Mardi Gras, I could not think of a dish that had always been a requirement for Mardi Gras, Fried Chicken. This recipe is my take on Popeye’s Spicy Fried Chicken.

What makes Fried Chicken a New Orleans dish? Al Copeland

created Popeye’s Fried Chicken in New Orleans. His spicy chicken

changed the way the world ate fried chicken. This is my take of that


Vegetable Oil

2 Fryer Chickens cut into 8 pieces each

Creole Seasoning Blend

1 cup Buttermilk

4 Eggs

1/3 cup Water

1 cup Flour

1 tablespoon Granulated Garlic

2 teaspoons Granulated Onion

2 teaspoons Paprika

2 teaspoons Cayenne Pepper.

Preheat large skillet

filled with 2 inches of oil to 350 degrees.

Wash chicken pieces and pat dry. Sprinkle generously with Creole

seasoning. In a medium bowl combine buttermilk, eggs and water: mix

well. Mix dry seasonings with flour. Dip chicken pieces in buttermilk

mixture and then dredge in flour, shaking off the excess. Fry chicken

for approximately 10-15 minutes until brown on both sides. Chicken

is done when juice that runs out shows no trace of red. Drain well on

paper towels before serving.



Feb 162012

This was the dessert that I cooked for my wife on Valentine’s Day. Hope you enjoy it.

4 ounces White Chocolate (Chips or Chopped Bar)

4 large Egg Yolks, at room temperature

1/3 cup Sugar

2 cups Heavy Cream

1/2 teaspoon Vanilla Extract

additional Sugar for Carmelizing


Preheat oven to 300 degrees. In medium bowl, whisk egg yolks with sugar until smooth. In a 2-quart saucepan over medium-high heat, bring heavy cream to a simmer. Add white chocolate to simmering heavy cream. Turn off heat and whisk until white chocolate is melted. Add white chocolate mixture to egg yolk mixture whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla and whisk. Pour into 4 ramekins. Place cups in a 13″x9″ baking pan. add enough water so cups sit in 1″ to 1 1/2″ of water. Bake until set, about 45 minutes. Before serving, sprinkle additional sugar to top of brulee. Broil for 4-5 minutes or until desired level of browness (if you have one, it is fun to use a small torch to melt the sugar.) This can be served warm, at room temperature, or refrigetared overnight.



Feb 132012

Here is another recipe for leftover boiled crawfish. Crawfish and Shrimp are often substituted for each other in recipes. One day I decided to use crawfish in place of shrimp in Shrimp Remoulade. This is a great appetizer or salad in an all crawfish meal. The key ingredient here is the Horseradish mustard. Emeril has a great version of this.

4 tablespoons Horseradish Mustard

1/2 cup Tarragon Vinegar

1/2 teaspoon Cayenne Pepper

2 tablespoons Ketchup

1/2 cup Celery diced

1 clove Garlic crushed

1 teaspoon Salt

1 cup Salad Oil

1 tablespoon Paprika

1/2 cup Green Onions diced

2 pounds Crawfish bolied and peeled

Mix vinegar, mustard, salt, cayenne, paprika, ketchup and garlic. Add oil, beating well. Add celery and green onions.  Add crawfish and refrigerate for at least 2 hours. Serve on Shredded Lettuce.


Feb 092012

This is a great morning dish after a crawfish boil. Omelets are the

greatest vessels for leftover meats. You can put almost anything in

an omelet. So why not use leftover crawfish. You can also use any

leftover vegetables from the boil. Whatever you use, it will be a great


8 Eggs

1 tablespoon Butter

1 pound Crawfish Tails

¼ cup Green Bell Peppers chopped


¼ cup Onions chopped


8 ounces Mushrooms cooked and sliced


8 slices Cheddar Cheese


Creole Seasoning to taste


Mozzarella Cheese grated for topping



For each omelet

Scramble 2 eggs. In a small sauté pan over medium heat, melt

butter. Sauté crawfish, bell peppers and onions, until onions are

translucent. Heat a non-stick omelet pan over medium heat. Pour

scrambled eggs into pan and season with Creole seasoning. Flip eggs

gently in the pan. Add the crawfish mixture on half of the omelet. Add

2 slices of cheese and fold the omelet in half. Remove from pan and

sprinkle Mozzarella cheese on top. Repeat until all omelets are done.

Feb 062012

I am still a little surprised when I run into someone who does

not like crawfish. I quickly realize that most people have not tasted

crawfish. One of the most common statements I hear that it is too

much work for such little meat. You don’t have to have a crawfish boil

to have crawfish tails. In most grocery stores, you can buy a package

of frozen crawfish tails. They will work great in the following recipe.

1 pound Fettuccine cooked al dente

Olive Oil

2 tablespoons Butter

1 pound Crawfish Tails

Creole  Seasoning

2 tablespoons Red Onions minced


1 tablespoon Garlic minced


1 tablespoon Crystal Hot Sauce


2 cups Heavy Cream


Parmesan Cheese grated


¼ cup Green Onions chopped


Fresh Parsley chopped



Cook pasta and drain. Put back in pan and sprinkle with Olive

oil. In a large sauté pan over medium heat, melt the butter. Sauté the

crawfish in the butter for 2 minutes. Season with Seafood seasoning.

Add the red onions and garlic and continue sautéing for 1 minute. Stir

in the hot sauce and cream. Bring the liquid up to a boil and reduce to a

simmer. Simmer for about 8 minutes or until the sauce thickens. Pour

the crawfish mixture over the pasta and toss. Season with Seafood

seasoning. Fold in the Parmesan cheese and green onions. Garnish

with parsley.


Feb 022012

The best way to spend a Saturday afternoon is a crawfish boil

with family and friends. This is one of the many things I have missed

about moving from New Orleans. That is, until I was able to

find live crawfish available locally. Now I am able to share my love for

crawfish with friends and family here in Arkansas. There is no limit to

what you can include in a crawfish boil. Some of the non-traditional

items you can boil are turkey necks, cauliflower, mushrooms and

broccoli. I have even put some raw oysters in a small amount of the

boiling water. They were nice and spicy.

Sack of Crawfish (30 to 36 pounds), purged

2 boxes Salt


1 3oz box Zatarain’s Crab Boil in bag


1 pint Zatarain’s Liquid Crab Boil


1 cup Zatarain’s Dry Crab Boil


¾ cup Cayenne


6 Large Lemons cut in half


6 Yellow Onions peeled


6 heads Garlic, peeled of outer skin but enough left to keep


head in one piece


24 small New Red Potatoes


10 Corn Cobbettes


4 pounds Cooked Smoked Sausage, cut into bite size pieces



To Purge Crawfish

This is a very important step. This cleans the crawfish inside and

out. Do not skip this step. Pour live crawfish into an ice chest and sprinkle ½ box of salt on

crawfish. Fill the ice chest with water until the crawfi sh are covered.

Gently stir the crawfish to dilute the salt. Leave the crawfi sh in water

for 10 minutes or so. This will cause the crawfish to purge themselves

of mud and other things. Dump the water and purge one more time.

After the second purge, rinse the crawfish until the water around them

is clear.

To cook Crawfish

Fill large boiling pot* halfway with water (you can do two batches

if you have to). Begin heating water to a boil. When water begins to

boil, add seasonings. After the water has been boiling for 5 minutes,

add everything except crawfish. Boil for 10 minutes. Add crawfish

and boil them for 4 minutes. When done, turn off heat, cover the

pot and allow to soak for 10 to 15 minutes.The longer you allow the

crawfish to soak, the spicier they will become. Allow the crawfish to

drain before dumping them on a newspaper-covered table. Let the

feast begin.

* A Boiling pot is a large pot with a strainer inside. They range in

size from 22 quarts to 80 Quarts.