Mar 292012

This is a twist on Shrimp Creole. Since we are in the middle of crawfish season, I have been thinking of ways to use leftover crawfish tails. Since I am fresh off of a trip to New Orleans, I figure Crawfish Creole is a good recipe to try.

1 tablespoon Vegetable Oil

1 Medium Onion chopped

1 cup Celery chopped

¼ cup Green Onions chopped

1 small Green Bell Pepper thinly sliced

3 cloves Garlic minced

1 dash Cayenne Pepper

1 dash Thyme

1 teaspoon Creole Seasoning Blend

2 Bay Leaves

1 can (14.5 ounce) Whole Peeled Tomatoes drained and crushed

3 ounces Tomato Paste

3 pounds Crawfish Tails.

Cooked Rice

Heat oil in a heavy skillet over medium heat. Sauté onions, celery,

green onions, bell pepper, garlic, thyme, cayenne, Creole seasoning,

and bay leaves for a few minutes, until the vegetables are tender. Add

tomatoes and tomato paste and simmer for 15 minutes. Add crawfish

and simmer for 5  minutes. Serve over cooked rice

Mar 262012

This rich gumbo was served 5 or 6 times a year to the cooking staff at 4;30 in LeRuth’s Kitchen

1/4 lb Smoked Slab Bacon, diced and sauteed

1/2 cup Salad Oil

4 Branches Celery, chopped

2 Large Onions, chopped

1 Bunch Green Onions, Chopped

4 Toes Garlic, Chopped

1 Small Bell Pepper, Chopped

1 1/2 teaspoon Thyme

2 Fresh Bay Leaves

3 tablespoons Tomato Paste

3/4 lb Fresh Okra. Chopped nad Sauteed well in Bacon Drippings

2 lbs Headless Shrimp 26/30 ct boilrd in 1 1/2 quarts water ( Shrimp Stock)

Brown Roux

3 tablespoons Chopped Parsley

Salt and Ppper to taste

1 lb Fresh Lump Crabmeat

**Brown Roux

1 cup Salad Oil

2 2/12 cups Flour

Mix together and brown in 425 degree oven for 1 hour, stirring every 15 minutes. Cool and store in Plastic cup. Refrigerate leftover for other needs.

Cook bacon and remove cooled bacon. Sauté okra well in bacon drippings until there are no signs of sliminess. Remove Okra from pot. Heat salad oil and sauté all chopped seasonings and herbs real well. Add tomato paste and sauté a minute or two. Add shrimp Stock, cooked bacon and okra. Bring to a boil and thicken with brown roux until desires consistency. Cover and simmer for about an hour. Add peeled shrimp, parsley and lump crabmeat. Adjust salt, pepper, add a little Tabasco. Serve with freshly steamed rice.

Serves 6 to 8


Mar 222012

Rain was forcasted for Wednesday and Thursday so we stayed close. On Wednesday we ate lunch at Boomtown Casino. I had some good Fried Chicken, For Dinner, it was back to Common Grounds for dinner with my brother-in-law and his wife. This time, I had the combination Fried Shrimp and Oysters, which were better than the first time. Thursday was a bad day for rain. We had lunch at Cafe 615 Da Wabbit again. I had the Roast Beef PoBoy. This was my worst of my 3 meals here, but it was a good sandwich. For Dinner, we may our regular trip to Mo’s pizza. I had my usual of a Pizza Turnover ( an all-meat calazone) and a sausage wrap ( Italian sausage wrapped in dough.)

Mar 202012

I had a wonderful date day with my wife.  We ate lunch at Cafe Maspero’s. We both had the seafood plate. It was the best I have ever had there. We then spent some time in the French Market. While it is not my cup of tea, my wife loves it there. After the French Market, we walked through the Riverwalk mall. I had not been there in years. I was pleased to see that it was mostly occupied. For dinner, we went back to Cafe 615 Da Wabbit. Tonight, I had the Seared Duck Breast with an orange cane glaze. It is one of the best duck dishes I have ever had.

Mar 192012

For Lunch today, we went to China Doll. I had the Sweet and Sour Chicken. To me, China Doll has not been the same since Katrina. It was good but not a restaurant I run to whenever I am in New Orleans. For dinner, We ended up at Bud’s Broiler. This is a local humburger chain. They cook the burgers over charcoal. I had the number 4, a burger with grated Cheddar cheese and their Hickory Smoke Sauce. It was just as I remembered. Looking forward to tomorrow. Instead of date night, Peggy and I are going to spend the whole day out.

Mar 182012

Did not get to post last night. I was very tired after the St. Patrick’s parade. I had a great time marching with my 4 brothers. On the food note, breakfast was cooked by my sister=in-law Edna. Sausage, Bacon, Eggs, Biscuits and two different casseroles was the perfect start to a great day. After the parade, we went to Common Grounds for dinner. I had a combination Fried Shrimp and Oyster plate. It was good.

We got a late start om Sunday. I guess I had too much parade the day before. After a quick stop at Wendy’s, we headed to the book signing. I had a great turnout. I sold all the books that the store had. Thanks to everyone who came out. After the signing, we went to Billy Bob’s BBQ. I can already tell you that this will be the worst meal I will have in New Orleans. I had the half chicken. The chicken was over cooked. It was terrible.

Mar 162012

Lunch today was at a resaturant I visit at least once everytime I am in New Orleans, Cafe 615, Da Wabbit in Gretna. After a taste of my wife’s Seafood and Okra Gumbo, which was wonderful, I had a Fried Shrimp PoBoy. It was just the right way to start my stay in New Orleans. The shrimp were perfect. For dinner, we went to Perino’s Boiling Pot in Harvey. My wife, mother-in-law and I shared Boiled Crawfish, Fried Oysters, Fried Crab Claws, and Crawfish Boudin. The best dish was the crawfish boudin. The boudin is so good, I usually bring home 10 pounds for future eating. The fried food was good, but the crawfish were disappointing. Although they were hot, there was very little seasoning. I often boil crawfish at home so I was hoping for some crawfish close to mine. I guess I will have to try other places. Tomorrow, I will be marching in the Irish Channel St. Patrick’s parade. We will start with breakfast, cooked by my sister-in-law Edna and end up somewhere for dinner. I am looking forward to the parade because it will be a rare time that all of my brothers will be together. Hopefully I will be able to fill y’all in on where we will eat tomorrow night.

Mar 152012

There will be no recipe posted today. I will be traveling to New Orleans this evening. For the next 8 days, my blog will be used to let every one know where and what I am eating while in New Orleans.

Mar 122012

For those of you who do not know, Mona is my mom. It was a joy being able to watch and learn from her. I have been thinking about her alot, proobably because I am heading to New Orleans at the end of the week. I wish she would have been here to see my book, but I know that she is smiling down on me. Here is another one of her recipes. With warmer weather approaching, I thought that this would be a refreshing dessert.

1 cup Butter, melted

1 1/4 cup Flour

2 tablespoons Sugar

1 (20oz) can Crushed Pineapple

4 Egg Yolks

1 tablespoon Corn Starch

1/2 cup Sugar

4 Egg Whutes

1 cup Sugar

Mix butter with flour and 2 tablespoons sugar. Pat into a 9×12 inch pan. Bake at 325 degrees for 15 minutes. Put pineapple into a sauce pan and thicken with egg yolks, cornstarch, and 1/2 cup sugar. Bring to a boil and spread over the flour mixture. Cover this with meringue made by beating 4 egg whites with 1 cup sugar until very stiff. Return to oven and bake 30 minutes. Cool in oven for 1 hour.


I will be heading to New Orleans Thursday night. Instead of my regular recipe post on Monday and Thursday, I will be giving my daily eating recap. So check back each day to see my dining blog.

Mar 082012

This is one of my mother’s most asked for recipe. It is a very easy

recipe to make. The key is finding large enough artichokes to use all

of the stuffing. It is Creole Italian cooking at it’s finest.

2 Artichokes

1 cup Italian Bread Crumbs

1 cup Parmesan Cheese grated

1 teaspoon dried Parsley

1 teaspoon Italian Seasoning

4 cloves Garlic chopped

1/3 cup Olive Oil

Boil artichokes for 45 minutes. Preheat oven to 350 degrees. Mix

the dry ingredients. Saturate the dry mixture with the olive oil. Stuff

the leaves of the artichoke. Bake, covered with foil for 1½ hours in a

large dish with 1 inch of water in it, to keep the stuffing from drying