Jul 012013

Brennan’s Restaurant is currently closed. Due to many issues, the restaurant was closed last Thursday. Check out this article by Tom Fitzmorris at www.nomenu.com/joomla1/. Here is a recipe from their website.

  • 1/2 cup (l stick) Butter
  • 1/2 cup white Onions
  • 1 cup fresh Mushrooms, sliced
  • 1/4 cup Garlic, finely chopped
  • 2 pounds Shrimp, peeled
  • 1 pound Andouille (or spicy) sausage
  • 1/2 cup Scallions (Green Onions), chopped
  • 1 tablespoon Parsley
  • 1/2 cup White wine
  • Salt to taste
  • Pepper to taste


Melt butter in a large skillet and sauté the onions several minutes until tender. Add mushrooms and garlic, and cook the mixture for 3 to 4 minutes. Stir in shrimp, Andouille sausage and scallions. Sauté for 4 minutes, and then add parsley and white wine. Reduce the heat and simmer briefly. Season with salt and pepper to taste.

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I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.