Feb 282019

Here is another classic dish from The Godfather of Fried Chicken, Austin Leslie.

1/4 cup Bacon Drippings or Oil

1/4 cup All-Purpose Flour

1 1/2 cups chopped Onions (about 1 large)

1 cup chopped Shallots (about 4)

1 cup chopped Celery (about 2 stalks)

1 cup chopped Bell Pepper (about 2)

4 cloves Garlic, finely chopped

1 16-ounce can crushed Tomatoes

1 8-ounce can Tomato Sauce

1 6-ounce can Tomato Paste

3 Bay Leaves

1 tablespoon fresh Lemon Juice

1 teaspoon Worcestershire Sauce

1 teaspoon fresh Thyme Leaves

2 cups dry Red or Burgundy Wine

1 cup Water or Shrimp Stock

1tablespoon Sugar

1 teaspoon Salt

1 teaspoon freshly ground Black Pepper

Tabasco Sauce, to taste

4 pounds large Shrimp, peeled and deveined

1/2 cup freshly chopped Parsley

Cooked Rice, for serving

Heat the bacon drippings in a large saucepan over medium heat. Blend in the flour and cook slowly, stirring until the bacon drippings and flour foam. Cook, stirring gently, but constantly until the roux is rich dark brown, 8 to 20 minutes. Add the onions, shallots, celery, bell pepper, and garlic. Cook until the onions are translucent, 3 to 5 minutes. Add the crushed tomatoes, tomato sauce and tomato paste.Reduce heat to low and simmer until the flavors are well combined, about 15 minutes. Add bay leaves, lemon juice, Worcestershire sauce, thyme, wine, water or shrimp stock, sugar, salt, pepper, and tabasco to taste. Simmer for an hour, stirring occasionally. Add shrimp and cook just until the shrimp are pink but still tender, 3 to 5 minutes. Add parsley and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately over cooked rice.


Good Cooking, Good Eating and Good Living!!!


Feb 252019

Since February is Black History month, I thought I would feature two recipes from one of the most well known creator of “Creole Soul” food, Austin Leslie.

1/4 cup Butter

2 cups Onions, chopped

1 cup Celery, chopped

1/2 cup Red Bell Pepper, chopped

1/4 cup Garlic, diced

1 pound cubed Ham

1 Bay Leaf

1 sprig of Thyme or 1 pinch dried Thyme

2 1/2 quarts Chicken Stock

1 pound dried Black-Eyed Peas

1 10-ounce package cut Okra

1 cup Tomatoes, chopped and seeded

1/4 cup Green Onions, sliced

1/4 cup Parsley, chopped

Salt and Cracked Black Pepper, to taste

Louisiana Gold Pepper Sauce, to taste, or any Hot Sauce

In a heavy-bottom Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add ham, bay leaf and thyme and cook an additional 3 to 5 minutes. Pour in chicken stock and add black-eyed peas. Bring to a rolling boil and reduce to simmer. Cover and cook for approximately 1 hour. While simmering, mash peas on side of pot with a cooking spoon. This will help thicken the finished soup. Add okra and tomatoes, and season to taste using salt, pepper and hot sauce. Add green onions and parsley; blend well into the soup, and allow to cook 20 to 30 minutes longer or until the peas are tender and soup is creamy. This is best served with cornbread muffins.


Good Cooking, Good Eating and Good Living!!!

Feb 212019

Here is the recipe for an iconic southern dish with a Louisiana twist, Chicken and Dumplings. See my previous post for the Dumpling recipe.

3 tablespoons Poultry Seasoning

1/2 teaspoon Filé Powder (optional)

2 (2 1/2 to 3-pound) Chicken Fryers, each cut into 8 pieces

1 cup All-purpose Flour

Vegetable Oil for Frying

Dumplings (recipe in previous post)

2 quarts Chicken Stock

3 cups Onions, chopped

3 cups Green Bell Peppers

2 cups Heavy Cream

2 tablespoons unsalted Butter, melted


If using the filé powder, combine with the poultry seasoning in a small bowl to make the Seasoning Mix.

Sprinkle the chicken evenly with 1 tablespoon plus 1 teaspoon of the Seasoning Mix and rub it in well.

Combine 1 tablespoon of the seasoning mix with the flour in a paper or plastic bag. Place the chicken pieces in the bag and shake to coat, reserving the leftover flour mixture for the roux. Heat 1 inch of oil in a very large skillet over medium heat to 230 to 250℉, and cook the chicken in batches, large pieces and skin side down first. Cook until golden brown on both sides, about 30 minutes, and drain on paper towels.

Meanwhile, make the dumpling dough and set aside.

Combine the stock, onions, bell peppers, cream and the remaining seasoning in a 6-quart pot over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the bell peppers darken in color, about 5 minutes. Add the chicken and continue simmering, stirring occasionally, until the chicken is tender, about 20 minutes.

Meanwhile, cook the dumplings by dropping the batter by teaspoons onto a rack in a steamer and steaming until cooked through, about 5 to 7 minutes. If you don’t have a steamer, use a colander over a small amount of water in a large saucepan, and cover with a lid or aluminum foil.

To thicken the sauce, make a roux by stirring together the melted butter and 2 tablespoons of the reserved seasoned flour. Stir in 1/2 cup of liquid from the chicken pot, and return this to the pot. Cover and simmer for 2 minutes. Add the dumplings and stir gently. Cook until the dumplings are heated though, about 2 minutes.


Good Cooking, Good Eating and Good Living!!!

Feb 182019

This week, I am sharing with you a Louisiana version of the southern classic, Chicken and Dumplings. These recipes are based on chef Paul Prudhomme’s recipe. Today, I will share the dumpling recipe, since you will need this to make the complete dish.

4 Eggs

1/2 cup Onions, minced

2 teaspoons Baking Powder

1 tablespoon Creole Seasoning

1/2 teaspoon ground Nutmeg

1/2 teaspoon rubbed Sage

1/2 cup Milk

1 stick unsalted Butter, melted

2 1/2 cups All-purpose Flour

Combine the eggs and onions in a large bowl and beat vigorously with a whisk until frothy, about 2minutes. Add the baking powder (break up any lumps) and seasonings, and whisk until blended. Stir in the milk and butter. Gradually add the flour, a third at a time, to the center of the mixture, beating well after each addition. Cook as directed in the Chicken and Dumpling recipe.


Good Cooking, Good Eating and Good Living!!!

Feb 142019

Most Primavera’s you find these days are served over pasta. Of course, Frank often bucked conventionalism. This dish is served over rice. Of course, you can chose to serve over pasta.

1 pound Smoked Sausage links, cut in 3-inch pieces

1 quart Water

4 tablespoons Extra-Virgin Olive Oil

4 tablespoons Margarine

1 cup coarsely diced Onions

1 cup diced Portabella Mushrooms

1/4 cup Sun-Dried Tomatoes, julienned

1/4 cup chopped Zucchini

1/4 cup diced Bell Pepper, Red, Green, and Yellow mixed

1/4 cup Artchoke Hearts

1/4 cup Broccoli Floret Tips

1/4 cup Cauliflower Florets

1/4 cup Snow Peas

1/4 cup julienned Carrots

1/4 cup diced Eggplant

1 pound peeled and deveined 40-50 count Louisiana Shrimp

1/4 teaspoon crushed Red Pepper

1 teaspoon Frank Davis Vegetable Seasoning

1/2 cup Chicken Stock, as needed

3 tablespoons Cornstarch mixed with 2 tablespoons Cold Water

3/4 teaspoon Kitchen Bouquet

1/3 cup sliced Green Onions for garnish

3 cups cooked Long-Grain Rice

First put the sausage into water, bring to a boil, then reduce the heat immediately and let the links simmer for 30 minutes. Take a 12-inch skillet, heat the olive oil and margarine mixture, and sauté the onions and mushrooms until they wilt. Then begin adding remaining vegetables. Toss and stir them briskly so that they are thoroughly blended with the onions and mushrooms. Next drop in the shrimp, sprinkle in the crushed red pepper and vegetable seasoning, cover the pan tightly, and cook over a low fire for 4 to 5 minutes (tossing every now and then) until the vegetables are hot and tender-crisp and the shrimp are fully pink.. But do not overcook! If you need a little extra steam to get the mixture going, add a splash of the chicken stock as desired.

Remove sausage from the poaching liquid. Set aside on a platter. Turn up the fire under the liquid to high. Reduce stock to half its original volume (about a pint). Then whisk in the cornstarch and water, stirring to incorporate the mixture. As it comes back to a boil, it will thicken and turn into a gravy. Finish it off with a few drops of Kitchen Bouquet and the green onions.

When it’s time to eat, turn up the fire under the veggies once more, spoon in the rice, and mix everything well (it will look like a vegetable casserole). Then spoon out the blend into a dinner plate, ladle on some sausage gravy, and top with a sausage link or two. Garnish the primavera with additional green onions and accompany it with a beet salad dressed with onions, extra-vitrgin olive oil and balsamic vinegar. A CD playing “Jole Blon” n the background wouldn’t hurt!


Good Cooking, Good Eating and Good Living!!!

Feb 112019

Last week, I featured Marcelle Bienvenu. The week, I am featuring 2 shrimp dishes from Frank Davis.

The Sauce

1 cup plain low fat Yogurt

1/2 cup coarsely chopped fresh Mint

3 tablespoons Lime Juice

Zest of 1 Lemon

The Shrimp

1 can nonstick Cooking Spray

1 pound 16-20 count Louisiana Shrimp, peeled, deveined and butterflied

4 tablespoons toasted Sesame Oil

3 tablespoons Curry Powder, spicy

2 teaspoons Frank Davis Seafood Seasoning

Coarse Ground Black Pepper, to taste

First off, preheat your grill pan over medium-high heat. Make sure it’s well-cleaned and liberally sprayed with nonstick cooking spray so that the shrimp don’t stick to the grating while cooking. Next, make the coating sauce. Whisk together the yogurt, mint , lime juice and lemon zest. When combined, set it aside so the flavors marry.

In a medium-large bowl, toss the shrimp in the sesame oil until they are uniformly covered. Sprinkle on the curry powder and the seafood seasoning. Toss once again to get the shrimp “spicy.” Using tongs, place the shrimp onto the hot metal grate (they may be touching but should not be tightly cramped.)

When all the shrimp are in place, sprinkle with black pepper to taste and grill them, turning only once, until opaque (3 to 4 minutes per side). Serve them with the yogurt sauce right out of the hot pan as an appetizer or on a bed of rice as an entrée. These are so tasty you might want to double the recipe.


Good Cooking, Good Eating and Good Living!!!

Feb 072019

Here is an excellent bread to serve with any meal. Don’t confuse it with Garlic Bread. There are more flavors here than just a hint of garlic.

2 large or 4 small loaves French Bread

8 tablespoons Butter, melted (1 stick)

1 cup Mayonnaise

1 cup shredded Mozzarella cheese

1 cup grated Parmesan cheese

1 teaspoon Garlic Powder

1/4 teaspoon freshly ground Black Pepper

2/3 cup chopped Black Olives

1/2 cup chopped Green Onions

1/4 cup chopped Parsley


Preheat oven to 375℉.

Cut bread in half lengthwise. Coat the bread evenly with the melted butter. Spread the mayonnaise evenly over the butter. Sprinkle the cheeses over the mayonnaise and then sprinkle with garlic powder and black pepper. Top with the olives, then the green onions, next the parsley and finish with paprika. Place the loaves on a sheet pan and bake until the cheese is melted, 10 to 15 minutes. Slice and serve immediately.


Good Cooking, Good Eating and Good Living!!!

Feb 042019

This week, I am sharing 2 recipes for the queen of Cajun cooking, Marcelle Bienvenu. Both of these side dishes are great accompaniments to any meal.

3 cloves of Garlic, crushed

1 cup Olive Oil

2 tablespoons fresh Lemon Juice

2 tablespoons Red Wine Vinegar

1/4 teaspoon Sugar

2 teaspoons Dijon Mustard

Salt and freshly ground Black Pepper to taste

1 small head Cauliflower, broken into florets

3 Carrots, cut crosswise into 1/4-inch slices

1 large Green or Red Bell Pepper, seeded and cut into strips

1/2 pound Green Beans, trimmed and blanched in salted boiling water

1 large Zucchini, cut into strips

1/2 pound Cherry Tomatoes

IN a medium-sized mixing bowl, combine the garlic, oil, lemon juice, vinegar, sugar and Dijon mustard. Whisk to blend, then season with salt and freshly ground black pepper. Put the vegetables into a large shallow container fitted with a lid. Pour in the marinade and toss to coat evenly. Cover with the lid and marinate, tossing the vegetables tow to three times, for at least 24 hours.


Good Cooking, Good Eating and Good Living!!!