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A Different Kind of Tradition

This article originally ran Feb. 2017

This year, Mardi Gras is on February 28th. On this day of revelry, food plays a big factor in your celebration. Mardi Gras is the last day before the season of Lent begins, the season of fasting to prepare for Easter.

Mardi Gras is spent on the street watching the Rex parade and the others that follow. Over the hours, most people reach for Fried Chicken. Popeye’s is the choice of my family. There are food vendors that sell all types of foods meant to be eaten with your hands.

Corndogs and sausage on a stick are popular treats. So, I wondered how a corndog would taste made with sausage. Here is the results. However, this is not any type of sausage, it is the Cajun Andouille sausage that is in the center of this treat. Next week, I will tell you more about Andouille.

Andouille Corndogs

1 1/2 cups Yellow Cornmeal
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Creole Seasoning
Pinch Cayenne Pepper
2 cups Buttermilk
2 large Eggs, beaten
2 tablespoons Canola Oil
2 pounds Andouille Sausage, cut into 3 or 4 ounce links
1/4 cup Cornstarch
8 (8-inch long) thick wooden Skewers

In a large bowl, combine the cornmeal, flour, baking powder, salt, Creole Seasoning, and cayenne. Add the buttermilk, eggs, and canola oil to the cornmeal mixture and stir to combine. The batter will be lumpy.

Heat a deep fryer to 360℉.

Place cornstarch in a shallow pan, and dredge andouille in the cornstarch, rolling to coat. Spear the sausage links with the wooden skewers. Holding the long end of the skewer, dip each sausage into the batter, turning to coat evenly.

Slip the coated corndogs, in batches, into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Serve hot with Creole Mustard for dipping.

The only dessert to eat on Mardi Gras is a King Cake, especially since they will not be available again until January 6th. Since I have already written an article on the traditional King Cake, here is a recipe for a French King Cake.

This recipe was given to me by my brother Larry. I am not the only person in my family that enjoys the kitchen. It is a very different type of King Cake. There are not colored sugars or glazes over this cake. It has an almond paste and is topped with powdered sugar. The pastry is also lighter than the traditional King Cake.

Galette des Rois

1/3 cup Almonds
1/3 cup Sugar
Pinch Salt
2 Eggs
1 teaspoon Vanilla
Few drops Almond Extract
1/2 cup unsalted Butter at room temperature
2 tablespoons Flour
1/2 teaspoon Baking Powder
2 sheets Puff Pastry, thawed
Egg Wash- 1 Egg beaten lightly with 1/4 cup Water

In a food processor, grind almonds. Add sugar, eggs, vanilla and almond extract and process until blended lightly. Then add butter, flour and baking powder and process to make a smooth paste for about 10 seconds.

Place one sheet of the puff pastry on a cookie sheet. Spread mixture evenly over puff pastry, living 1 inch margin around the perimeter. Paint the perimeter with the egg wash. Place second sheet of pastry on top and carefully seal the edges with a fork, egg wash top of cake. Make sure the pastry is sealed well and that there are no holes or all of the filling will leak out during baking.

At this point, you can bake the cake or freeze and bake later. I think that it is better to get the dough really cold and freeze again before baking. Place frozen King Cake in a preheated 400℉ oven and bake for 25-30 minutes. When cooled, dust with powdered sugar.

If there are any recipes you would like to see featured, email me your suggestions.

A cup of soup warms up a cold day, even in New Orleans

As warm as it gets in New Orleans, one would think that soups are not often served in months that are not cold. Of course that is not true, with Gumbo being the official state food of Louisiana. Chefs in Louisiana have created more soups than just Gumbo.

From Gumbos and Bisques to Turtle Soup and Oyster & Artichoke soup, New Orleans have many different varieties of soup to offer. When the weather gets warmer, the orders for soup does not decline. Because of the flavors of these soups, most feel that a meal without soup is incomplete. Hot or cold weather aside, it’s all about flavor in New Orleans cooking. These soups are definitely full of flavor.

Today, I will share with you two New Orleans soup recipes that are very different from Gumbo. One is the quintessential soup found on menus all around town and the other is a great vegetarian soup.

Oyster & Artichoke soup was invented in the 1960s by Chef Warren Leruth. I had the pleasure of starting my restaurant career at his 5-star restaurant. While I consider my mother as my mentor, I learned a lot watching Chef Warren and his two sons, Larry and Lee. Their ability in front of a stove, in my opinion, are unmatched today. In future articles, you will be hearing more about these great chefs. This soup was originally made without cream and with dry seasonings. Here is my attempt to duplicate this wonderful soup.

6 cups Artichoke Hearts, quartered (Reserve Liquid)
1/2 gallon Chicken Stock
3/4 cup Parmesan Cheese, grated
1/2 tablespoon Worcestershire Sauce
1/2 teaspoon Hot Sauce
1 cup Onions, diced
1 cup Green Onions, chopped
1/2 tablespoon Dried Oregano
1/2 teaspoon Dried Thyme
1/2 teaspoon Salt
1/2 tablespoon White Pepper
1 tablespoon Granulated Garlic
2 tablespoons light Brown Sugar
3 sticks (3/4 pound) Butter
3/4 cup Flour
3 tablespoons Lemon Juice
1 quart Oysters, chopped

In a large dutch oven over medium heat, melt butter and sauté onions until transparent. Add green onions and sauté for 2 minutes. Mix chicken stock and artichoke juice. Add flour to onions and stir with a wire whisk. Cook for two minutes. Add the stock mixture and stir. Add artichokes, lemon juice and Parmesan cheese; stir. Add Worcestershire sauce, hot sauce, oregano, thyme, salt, white pepper, granulated garlic, and brown sugar, sprinkling all the ingredients over the entire area of the soup to avoid clumping of the seasonings. Cook for 10 minutes oven low heat. Add oysters and cook for 5 minutes and serve.

Roasted Garlic Soup was created by Chef Susan Spicer, who’s Flagship restaurant Bayona, was previously the location of Chef Lee Leruth’s restaurant Torey’s. Her first signature dish is her Cream of Garlic soup. This recipe is vegetarian, not containing any meat products. However, if you wish, you may substitute Chicken stock for the Vegetable stock.

5 cups Garlic Cloves, peeled
8 cups Vegetable Stock, divided
2 Celery Stalks, chopped
1 Carrot, chopped
Kosher Salt and freshly ground Black Pepper to taste
3 tablespoons Butter
1 cup Heavy Cream

Preheat oven to 350℉.
Place garlic in a 13×9-inch baking pan and cover with two cups of the vegetable stock. Cover pan with aluminum foil and roast in oven for one hour or until tender.
Transfer garlic to a large pot and add the remaining 6 cups of vegetable stock, celery, carrot, salt and pepper. Simmer, uncovered, about 45 minutes, or until vegetables are very soft.
Meanwhile, in a small saucepan, melt butter over low heat. Gradually add flour and cook, stirring constantly with a wooden spoon, 6 minutes, or until the roux is ivory in color and starts to give off a nutty aroma.
Purée soup in a food processor or blender and return to the stove. Bring to a simmer. Stir 1 cup of the hot puréed soup into roux until well combined. Pour mixture back into the pot with the rest of the soup and cook 10 minutes. Add cream and simmer 5 minutes, or until hot. Adjust salt and pepper as needed.

White Chocolate adds special touch

Valentine’s Day is quickly approaching. February 14th is my favorite day to cook. Of course, I cook for my wife on nights we eat at home. This is the only meal that my plan starts with dessert.

My wife always chooses our entrée. For dessert, the main ingredient is always White Chocolate. From White Chocolate Bread Pudding to White Chocolate Mousse, I think white chocolate adds a special touch to the end of this romantic meal.

White chocolate is not chocolate in the strict sense as it does not contain non-fat cocoa solids, the primary flavor in the unsweetened chocolate form. During the manufacturing process, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk, semi-sweet and dark chocolate. But, unlike those other chocolate types, the cocoa solids are not recombined. As a result, this fat, cocoa butter, is the only cacao ingredient in white chocolate.

The first recipe is for the most adventuresome cook, White Chocolate Bread Pudding with White Chocolate Sauce. Bread Pudding is found on menus across New Orleans, from the five star restaurants to the neighborhood cafés. What sets New Orleans bread pudding apart is the use of New Orleans French Bread. Made with local water, this bread is almost impossible to duplicate away from the city. My twist is that I use croissants as the bread component. I find this bread pudding a little less dense.

3 cups Heavy Cream
10 ounces White Chocolate Chips
1 cup Milk
1/2 cup Sugar
2 Eggs
8 Egg Yolks
6 large Croissants, torn into large pieces
White Chocolate Sauce (recipe to follow)

Preheat oven to 275℉. In a medium saucepan over medium heat, heat the cream but do not boil. Remove from heat, add the white chocolate chips, and stir until chocolate is melted and smooth. In a double boiler over barely simmering water, beat the milk, sugar, eggs and egg yolks together, and heat until warm. Blend the egg mixture into the chocolate mixture. Place the croissant pieces into a 9×13-inch baking dish. Pour half of the chocolate mixture over the croissants. Let sit for 30 minutes, and then pour in the rest of the chocolate mixture. Cover with foil and bake for one hour. Remove the foil and bake for 15 minutes or until golden brown. Cut into squares and top with White Chocolate Sauce.

White Chocolate Sauce

8 ounces White Chocolate Chips
1/3 cup Heavy Cream

In a double boiler, over barely simmering water, melt chocolate until smooth. Remove from heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in. an airtight container in the refrigerator. To reheat, in a double boiler, melt over barely simmering water and stir until smooth.

For an easier, but no less rich and delicious dessert, here is my recipe for White Chocolate Mousse. It only takes about 15 minutes to put the mousse together and at least an hour in the refrigerator to set. This can be topped with almost any type of berry. I like to use chocolate sprinkles or shaved chocolate flakes.

8 ounces White Chocolate Chips
2 Egg Yolks
2 tablespoons Sugar
1 1/4 cups Heavy Cream, divided
Chocolate Sprinkles

In a large glass bowl, place the white chocolate chips and set aside. Add the egg yolks and sugar to a small bowl and whisk until pale in color. In a saucepan, over low heat, bring 1/4 cup of the heavy cream to a simmer, and slowly add the cream into the yolk and egg mixture to temper. Pour the creamy mixture back into the pan and stir with a wooden spoon until it coats the back of it. Pour hot mix thru a strainer over the bowl with the white chocolate. Stir until completely smooth. In another bowl, whip the remaining cup of heavy cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten then fold in the remaining whipped cream. Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately one hour. Top with chocolate sprinkles.  

Enjoy your Valentine’s dinner!

Many different ways to Étouffée

Étouffée is a dish that no two people make alike. Étouffée, pronounced ay-Too-fay, in French means literally “smothered” or “suffocated”. This dish is most popular in New Orleans and in the Acadiana area in the southwestern part of Louisiana.

The reason that no two people make an Étouffée alike are the many ways it can be made. It can be made with or without a roux, tomatoes, or any type of seafood or poultry. It can be served over rice, pasta or jambalaya. It can be made spicy or mild.

Although Creole and Cajun cuisines are distinct, there are many similarities. In the case of the Creole version of Crawfish Étouffée, it is made with a blond or brown roux with a tomato product added. A blond roux is one that is cooked, stirring constantly, for about 5 minutes to remove the raw flavor of the flour and to add a slightly “nutty” taste, while a brown roux is cooked longer (30-35 minutes) in order to deepen the color and flavor.

Here are two different versions of Étouffée. The first one is a Creole non-seafood version. The second one is the dish that is found all across Louisiana. Here is a Chicken and Andouille Étouffée recipe.

1/2 cup Canola Oil
1/2 cup All-Purpose Flour
1 tablespoon Butter
1 cup Onions, chopped
1 cup Celery, chopped
1 cup mixed Red, Green and Yellow Bell Peppers, chopped
1 tablespoon Garlic, minced
3 Bay Leaves
1 pound Andouille Sausage, sliced
1/2 cup Tomato Paste
1 teaspoon Crushed Red Pepper
8 cups Chicken Stock
1 tablespoon fresh Thyme, chopped
1 pound boneless skinless Chicken Breast, cut into bite-size pieces
Kosher Salt to taste

Heat the canola oil in a small saucepan over medium heat. Whisk in the flour gradually. Cook until the roux is dark amber in color, whisking constantly remove from heat.
Melt the butter in a large saucepan. Add the onion, celery, bell pepper, garlic, bay leaves, and Andouille sausage and sauté until the vegetables are tender and the sausage s brown.
Stir the roux into the vegetables and sausage. Add the tomato paste and crushed red pepper and mix well. Cook for five minutes, stirring occasionally. Stir in the chicken stock, fresh thyme and chicken.
Bring to a boil and reduce the heat. Simmer until the chicken is cooked through, skimming the surface and stirring occasionally. Season with Kosher salt to taste and discard the bay leaves. Serve over rice, pasta, or jambalaya.

Crawfish étouffée is a cliché Cajun dish. It is found on menus all over the city, including Galatoire’s, one of the older restaurants in the city, Founded in 1905, Galatoire’s is a French Creole restaurant. To have this Cajun dish on their menu shows how popular the dish is.

1 pound Crawfish Tails
Creole Seasoning
4 tablespoons Butter
1 medium Onion, minced
3 cloves Garlic, minced
1/2 cup Green Bell Pepper, minced
1/2 cup Seafood Stock
1 bunch Green Onions, chopped
1 punch fresh Parsley, chopped
Cooked Rice

Coat crawfish with Creole Seasoning. Melt butter and add the onions, garlic and bell pepper, stirring constantly, and cook until wilted. Add stock and bring to a boil. Reduce heat and simmer for fifteen to twenty minutes. Add the crawfish and simmer another fifteen to twenty minutes. Add the green onions and parsley and simmer five more minutes. Serve over hot rice.

A slightly different crab cake

I am often asked what my signature dish is. Not wanting to be pigeon-holed, it is a question I try to sidestep. The dish I am usually most proud of is the newest one I have created. That being said, let me tell you about my most published dish, crab cakes.

Crab cakes is a dish that originated in Maryland. Growing up in New Orleans, the stuffed crab was a dish most often found on seafood menus. A stuffed crab is usually 50 percent crabmeat, most often claw meat, and 50 percent breading and seasonings. When the crab cake came to New Orleans, it showcased the lump crabmeat with very little filler.

Most crab cakes are made with mayonnaise as a binder. I find that mayonnaise takes away from the flavor of the crabmeat. This recipe uses heavy cream to combine with the breadcrumbs.

You are probably wondering where this recipe has been published. In 2005, Thomas Kinkade the Painter of Light, had a contest for three recipes to be included in his wife’s upcoming cookbook. Everyone was allowed to submit three recipes. Two of my recipes were originally selected to be included in the cookbook. However, they wanted to spotlight three different contestants. They chose to publish the first recipe that they selected, my crab cakes.

The second time this recipe appeared in print was the April 2009 issue of “Louisiana Cookin’” magazine. A new publisher, Susan Ford, had taken over the magazine. One of the changes she made was to include a recipe each month from ones submitted from each month from ones submitted from her readers. So in April 2009, my crab cakes appeared as the first recipe of the magazine. She has said that she uses my recipe often when she entertains.

Susan has featured a few of my recipes in her new magazine “Louisiana Kitchen and Culture” and on the magazine’s website.

In August 2011, my cookbook was published. The day I first held my book in my hands was one of my most proudest moments. Of course, one of my wife’s favorite dishes, crab cakes, was included.

Here, published again, is my crab cake recipe. I know you will enjoy them.

Crab Cakes


1 pound Jumbo Lump Crabmeat, picked thru to remove shells
1 tablespoon Butter
4 cloves of Garlic, chopped
1/3 cup Green Onions, chopped
1/4 cup fresh Parsley, chopped
1 tablespoon Old Bay with Garlic and Herb Seasoning
3/4 cup Seasoned Breadcrumbs
3/4 cup Heavy Cream
1/4 teaspoon Salt
1/4teaspoon Black Pepper
1/4 teaspoon fresh Basil, chopped


Over medium heat, melt butter in a medium saucepan. Sauté garlic in butter until golden brown. Add green onions and cook until soft, about 2 minutes. Add parsley and cook one more minute. Add crabmeat to pan. Add Old Bay seasoning and mix thoroughly. Add heavy cream and mix well. The mixture should not be liquidly. If so, add more breadcrumbs. All mixture to cook. Form cakes in hand, making a 2 1/2-inch circle. Place on a foil-lined cookie sheet. Refrigerate for at least two hours.

You can cook them many ways.

Sauté them in an olive oil-sprayed pan over medium heat for 3 minutes a side.
Cook in a 350℉ oven for 10 minutes.
Deep fry them in a 360℉ deep fryer. Dip the crab cakes in a mixture of milk and beaten egg, then cover with breadcrumbs. Cook them for 3 minutes or until golden brown.

While the crab cakes are good by themselves, they are even better when served with a sauce, either on top or on the side. Here is on of the most versatile sauces you will find.

Hollandaise Sauce


2 Egg Yolks
1 Whole Egg
2 sticks (1/2 pound) margarine
1 stick (1/4 pound) Butter
1 1/2 teaspoons Lemon Juice
1/2 teaspoon Apple Cider Vinegar
1/2 teaspoon ground White Pepper
1/4 teaspoon Cayenne Pepper.


Melt margarine and butter over medium heat. Bring to a boil, remove from heat and allow to cool. Using a blender, blend egg yolks, egg, lemon juice, vinegar and peppers. With blender on. Pour the margarine/butter mixture lowly into the other ingredients. Blend to thisk. Keep warm until served.

Muffuletta sought-after cuisine

New Orleans cuisine is full of unique dishes. The Muffuletta (pronounced mufh-uh-let-uh) is one that most visitors to the city seek out. This sandwich is not found in the fancy restaurants, making it a dish to be enjoyed by all walks of life.

The Central Grocery, in the French Quarter, is credited with its invention. Most of the farmers in the French Market were Sicilians. They would go to the Central Grocery across the street from the market for lunch. Ordering some salami, ham, a piece of cheese, a little olive salad and some bread, the farmer proceeded to eat them separately. Salvatore Lopo, the owner of Central Grocery, suggested that they cut the bread and put everything inside and eat it like a sandwich. So they stacked the meats, cheese and olive salad inside the bread and the Muffuletta was created.

There are two main components that sets the Muffuletta apart from other sandwiches. Muffuletta bread, a round Sicilian sesame bread, was softer than an Italian twist loaf, so it was used by Central Grocery to make the sandwich. Since Muffuletta bread is impossible to find at the local stores, a French bread loaf or a round sourdough bread make good substitutions.

The other main ingredient is the olive salad. This is a mixture of olives, garlic, capers, seasonings and olive oil. This is made in advance and taste better after sitting a day.

The sandwich is usually too large for a single person to eat it in one sitting. Most restaurants sell it by the whole sandwich, half sandwich or quarter sandwich. Locally, you can find a decent example of a Muffuletta at McAlister’s Deli. However, we are roughly 500 miles away from an authentic Muffuletta.

The Olive Salad is a versatile ingredient. It is often used in making pasta dishes, as a pizza topping or as a salad ingredient. Making your own olive salad is far superior to one’s that you find pre-made in the grocery store. It keeps well in the refrigerator.

Olive Salad
2 medium Carrots, sliced into 1/4-inch thick rounds
1 cup Cauliflower Florets
1 small Red Bell Pepper
16 large Green Olives, pitted
2 cups medium Green Olives, pitted
1 cup rind-cure Black Olives, pitted
1 1/2 cups Extra-Virgin Olive Oil
1/4 cup Red Wine Vinegar
1/4 cup Brining Juice from the olive jar
6 large Garlic Cloves, chopped
4 ribs Celery, chopped
1/4 cup (a small jar) Capers
10 springs Flat-Leaf Parsley, chopped
2 teaspoons dried Oregano
1 teaspoon dried Basil
1/2 teaspoon Crushed Red Pepper Flakes

Bring a small pot of water to a boil. Boil the carrots and cauliflower until crisp-tender, about 5 minutes. Rinse with cold water, drain, and set aside. Roast the bell pepper under a broiler until the skin turns black and blistered in spots. Keep turning until the entire exterior is that way. Remove, cool, peel, and remove stem and seeds. Cut into 1/2 x 1-inch pieces and set aside. with a knife (not a food processor), coarsely chop the olives. It’s okay if some of the olives are cut into just 2 pieces or not at all. Transfer the olives to a large non-metallic bowl. Add all of the remaining olive salad ingredients and mix well. Cover and refrigerate for at least one day; a week is better.

Muffuletta Sandwich
1/2 pound lean, smoked Ham, thinly sliced
1/2 pound Genoa Salami, thinly sliced
1 pound total of at least two of these cheeses: Mozzarella, Provolone, or Swiss, thinly sliced
One loaf Muffuletta Bread

Cut loaf in half crosswise and spoon olive salad with lots of the marinating oil onto both halves. Layer slices of meats and cheeses onto the bottom half. Cover with the top half of the loaf and cut into quarters to serve.

Some people like to have their sandwich warmed. For a warmed sandwich, before combining the two halves, place them in a preheated 350 degree oven for 3 to 5 minutes. Place the two halves together and cut into quarters, then enjoy!

Bakers Non-Bakers can make King Cake

New Orleans is known for many things. Many people return every year for Mardi Gras. What most people don’t realize is that Mardi Gras is just one day. Starting 11 days before Mardi Gras, the streets of New Orleans will have carnival parades leading up to the big day.

Carnival season actually begins on January 6th. Known as King’s day, this is the day when the three wise men visited the infant Jesus. On this day, the dessert of the carnival season, the King Cake, makes its first appearance of the season.

The King Cake is a large part of the New Orleans Carnival tradition. King Cake parties bring families and communities together to celebrate the season. For many, the dessert is the main reason for the Carnival season..

In earlier times, carnival organizations used the King Cake to select their royalty. Today, the baby symbolizes luck and prosperity to whoever finds it in their slice of cake. Some bakeries now place the baby outside the cake, and leave the hiding to the purchaser. People not knowing of the tradition can be surprised when biting into the baby. King Cake parties are celebrated with the person “finding the baby,” a small plastic baby said to represent the baby Jesus, responsible for supplying the next cake. There are some people who try to hide the fact that they found the baby. However, this ruse never works.

A traditional King Cake is a twisted cinnamon roll dough topped with icing and sugar. King Cakes may also be filled with additional foodstuff, the most common being cream cheese, praline or strawberry. The three colored sugars found on the cake are purple, green and gold, the official colors of Mardi Gras. Created in 1872 by the Krewe of Rex, the colors represent purple for justice, green for faith, and gold for power.

I find that there are two types of cooks, those who love to bake and those who don’t. Here are two recipes for King Cakes, one for bakers and one for non-bakers.

Here is a traditional King Cake.

For the Cake
2 packages (1/4 ounce each) Active Dry Yeast
1/2 cup Warm Water (110 to 115 degrees)
3/4 up Sugar, divided
1/2 cup Butter, softened
1/2 cup Warm Milk (110 to 115 degrees)
2 Egg Yolks
1 1/2 teaspoon Salt
1 teaspoon grated Lemon Peel
1/4 teaspoon ground Nutmeg
4 1/4 to 3 3/4 cups All-purpose Flour
1 teaspoon ground Cinnamon
1 Egg, beaten


2 cups Powdered Sugar, sifted
2 tablespoon. Light Corn Syrup
3 tablespoons Milk
1/4 teaspoon clear Vanilla Extract
Purple, Green and Gold colored Sugars

In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Roll into a 16 inch by 10 inch rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 inch of the edges. Roll up jelly-roll style, starting with a long side: pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.

Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack.

While cooling, make glaze. Whisk the powdered sugar, corn syrup, milk and vanilla together in a bowl. Mix until smooth and completely incorporated. Spread over cake. Sprinkle colored sugars in sections on top of the glaze.

One day, I wanted to surprise my wife with a King Cake. Knowing that I did not have a couple of hours to surprise her, I used a shortcut for the dough. Using a crescent dough sheet, I was able to pull off the surprise. She was amazed how authentic it tasted. This is now my go to King Cake recipe (I’m not a big baker).

For the Cake
1 can Crescent Seamless Dough Sheet
1 12-ounce container whipped Cream Cheese Spread
Cinnamon Sugar

For the glaze
2 cups Powdered Sugar, sifted
2 tablespoons Light Corn Syrup
3 tablespoons Milk
1/4 teaspoon clear Vanilla Extract

Purple, Green and Gold colored Sugars

Roll out the dough sheet and cut in half, lengthwise. Spread cream cheese over each half. Sprinkle each half with a generous amount of cinnamon sugar. Roll each half sheet by the widest part, sprinkling the cinnamon shear on the outside as you go. Place the crease where the dough ends on the bottom of a greased 13×9-inch pan. Connect the two rolled sections together to make a continuous cake. Bake in a 375 degree oven for 17-20 minutes.

While cake is cooling, make the glaze. Whisk the powdered sugar, corn syrup, milk, and vanilla together in a bowl. Mix until smooth and completely incorporated. Spread over cake. Sprinkle colored sugar in sections on top of the glaze.

Roux can make or break Gumbo

One of the first dishes you think of when someone mentions New Orleans food is Gumbo. Of course, it is the official cuisine of the state of Louisiana. No one knows for sure where the name came from. Most believe it is derived from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (ground sassafras leaves). Okra and filé are used as thickeners in gumbo, usually not together. Okra is most often found in seafood gumbos.

Gumbo is an economical dish, as it can be used to feed a large group of people with a small amount of meat or seafood. It is also a versatile dish. You are able to use whatever meat or seafood you have on hand. Most gumbos are either made with meat or seafood, although you can sometimes find sausage in a seafood gumbo.

Many southern Louisiana cooking competitions revolve around gumbo. The town of Bridge City, just outside the city of New Orleans, is the self-described Gumbo Capital of the World. Locally, the Hot Springs Gumbo & Catfish Festival will be held on April 22, 2017. Also in April, West Memphis host a Gumbo festival.

To make a gumbo, first you make a roux. Many Creole and Cajun dishes are started by making a roux. A roux will make or break your dish. Roux is more than just a thickener. It also adds flavor to your gumbo and other dishes. You must be very careful with the roux. If you start smelling a burnt smell, throw it out and start over. Even if you think you got all of the brunt parts out, your finished dish will still taste burnt. You also need to make sure you do not splash any roux on you. It will leave a bad burn. Let’s get Cookin’.


Equal parts Vegetable Oil or Butter and Flour

Heat oil in a pan over moderate to low heat. Add flour and stir until smooth. Cook, stirring constantly, to the desired color. Remember, the darker the color, the less the roux will thicken the dish. Roux should be glossy in appearance. White Roux should be barely colored, or chalky. Pale or Blonde Roux should be golden straw colored, with a slight nutty aroma. Brown or Black Roux should be deep brown, with a strong nutty aroma. Add your seasonings (onions, garlic, bell peppers, etc.) before you add your liquid. Make sure your liquid is room temperature or cool. This will ensure a smooth sauce.

Seafood Gumbo

When I think of gumbo, the seafood version is what comes to mind. This is the version that I grew up on. Most dishes are made to be eaten as soon as you have finished preparing them. I find that gumbo taste better the next day, allowing the flavors to marry.

3/4 cup Canola Oil
2 cups Onion, chopped
1 cup Green Bell Pepper, seeds removed and chopped
1 cup Celery, chopped
2 tablespoons Garlic, chopped
1 tablespoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
5 Bay Leaves
8 cups Seafood Stock
1 pound medium Shrimp, peeled and deveined
1 pound Crabmeat, picked thru for shells
2 dozen shucked Oysters
1/4 cup Green Onions, chopped
1/4 cup fresh Parsley, chopped
Cooked Rice
Filé Powder

Combine the oil and flour in a large heavy-bottomed pot over medium-low heat. Stir slowly and constantly for 20 to 25 minutes, making a dark roux, the color of chocolate. Add the onions, bell pepper, celery, garlic, salt, black pepper, cayenne pepper and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until the vegetables are very soft. Lower heat to low. Add stock and stir to blend. Simmer uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and Crabmeat and cook for 15 minutes. Add the oyster, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters begin to curl. Remove from heat. Remove the bay leaves. Serve over rice and pass the Filé powder at the table.

Note: You can use whatever seafood you like. I know many people who don’t like oysters. They can be replaced with scallops, clams or more shrimp and crabmeat.

Good Cooking, Good Eating and Good Living!

Desire to Cook

Most chefs have a mentor that has shaped them into the cook that they have become. I may be bias, but my mentor is the best cook that has ever cooked for me. My mentor was my mom, Mona Centola.

I will never forget the joy of being 8 years old and my mom allowing me to cook the holiday chocolate chip cookies by myself. The confidence that she had in me made me realize what she taught me growing up; you can do anything you want if you work hard for it.

It was always a joy to be in the kitchen while she cooked. The aromas coming from the stove were stimulating. She made it seem like cooking for a family of nine was a simple task. Where she really shined was when she was cooking for company. She seemed to work a little bit harder when her dishes were to be eaten by someone other than our family. I guess that’s where I get my desire to cook for others comes from. Her recipes were often asked for and gladly given away. I would like to share with you two of my favorite of Mona’s recipes. Let’s get Cookin’.

The first one is Shrimp Remoulade. This is a dish that can either be served as an appetizer or a salad. This dish was often found on her table around the holidays. While there are many variations of Remoulade sauce, hers is one that is made without mayonnaise. It is a great dish for a multi dish dinner because it is made in advance. When I lived in New Orleans, the Horseradish Mustard was a hard ingredient to find. I would often have to go to at least 3 stores before i would find it. On one of my first trips to a grocery store here in Searcy, I found numerous brands without even looking for this ingredient.

4 tablespoons Horseradish Mustard
1/2 cup Tarragon Vinegar
1/2 teaspoon Cayenne Pepper
2 tablespoons Ketchup
1 clove Garlic, crushed
1 teaspoon Salt
1 tablespoon Paprika
1 cup Salad Oil
1/2cup Celery, diced
1/2 cup Green Onions, sliced
2 pounds Shrimp, medium sized, boiled and peeled
Shredded Lettuce for serving

Mix vinegar, mustard, salt, Cayenne pepper, paprika, ketchup, and garlic. Add oil, beating well. Add celery and green onions and mix well. Add shrimp and refrigerate for at least 2 hours. When serving, place shredded lettuce on a plate or bowl and top with shrimp and sauce.

This next dish is her most requested recipe, Fudge Pie. It seems like everyone who ate this dish asked for the recipe. People would always return to tell my mother that the Fudge Pie was a hit when they served it. You knew you were in for a treat when you saw her Corningware pie dish covered with aluminum foil sitting on the counter. This is another dish that often made an appearance around the holidays. It was always served right out the dish with a scoop of ice cream. It is also good to warm it up in the microwave before eating.

1 square Unsweetened Baking Chocolate
1/2 cup Margarine
1 cup Sugar
2 Eggs
1/2 cup Flour,unsifted
1 teaspoon Vanilla

Preheat oven to 325 degrees. Grease a 9-inch pie pan. Melt chocolate in a double boiler. Cream margarine until soft. Gradually add the sugar and continue mixing until creamy. Add eggs, one at a time, beating hard after each one is added. Stir in the melted chocolate. Mix in the flour and vanilla. Pour into pie pan and bake for 30 minutes.

Good Cooking, Good Eating, and Good Living!


I’m Tommy Centola, the Creole Cajun Chef. I was a lifelong resident of New Orleans until August 29, 2005, the day Hurricane Katrina devastated New Orleans. My wife Peggy and I relocated to Searcy.

As much as I loved my new hometown, something was missing. The food in the restaurants was not what I was used to eating. Having been cooking since I was 8 years old, I started looking for local sources of seafood, Andouille sausage, Zataran’s products and other New Orleans ingredients to cook at home.

Throughout the years, my new friends started to ask me for some of my recipes. In 2011, I started a web page to post two weekly recipes. In August of that year, my cookbook, “You Can’t Keep New Orleans Out Of The Cook”, was published. It has been a continuing labor of love.

When the editors of The Daily Citizen asked me if I was interested in writing a column on New Orleans food, I was flattered. I am always happy to share my knowledge.

So, what is New Orleans cuisine? When I first started my blog, I was asked how do I define New Orleans cooking and the difference between Creole and Cajun cuisine. Here was my response:

When people outside of Louisiana think of New Orleans cooking, most automatically think of Cajun food. Well, they would be partially right. Creole food is typically misconstrued for Cajun fare since both come from the New Orleans area. While Cajun food is mostly found on the borders of New Orleans in the Bayou country, Creole food is normally found within the city limits. Creole cooking is the style of cooking that capitalized on the blending of recipes from the French, Spanish, African and Native American cultures.

Cajun cuisine developed out of necessity. The Acadian refugees, farmers rendered destitute by the British expulsion, had to learn to live off the land and adapted their French cuisine to local ingredients such as rice, crawfish and sugar cane.

Many households were large, consisting of eight to twelve people. Most families live on working farms. Feeding a large family, all of whose members did physical work every day, required a lot of food. Cajun cuisine grew out of supplementing rice with whatever meat, game or other proteins were available.

Some of the chefs call the aromatic vegetables bell pepper, onion and celery the Holy Trinity of Cajun cuisine. Finely diced and combined in cooking, the method is similar to the use of the Mire Prix in traditional French cooking, which blends finely diced onion, celery and carrot. Characteristic seasonings include parsley, bay leaf, “onion tops” of scallions and dried cayenne pepper. The overall feel of the cuisine is more Mediterranean than North American.

When it comes to food, Cajuns generally like their foods hot, spicy and/or blackened, whereas Creoles pride themselves on their sauces, herbs and Creole spices. Both Creoles and Cajuns have battled for centuries over the authorship of most notable dishes as filé gumbo, crawfish étouffée and jambalaya. While Cajuns specialize in the preparation of game meats such as alligator, possum, turtle and the like, Creoles have been dally in game meats too, especially turtle…as in turtle soup, however, they don’t advertise the fact.

In the last 1800s, large number of immigrants fromSicily began to settle in south Louisiana. Many stayed in New Orleans to establish businesses. With the arrival of the Italians, the Creoles cultivated a love of garlic. It’s sensuous, sultry presents is encountered just beneath the surface in many classic Creole dishes.
The most unique feature of Creole-Italian cuisine is its tomato sauce, commonly referred to as “red gravy” or “tomato gravy”. This rich sauce, used over meats and pasta, has dozens of variations from family to family. Some red gravies are based on a brown roux. Some contain eggplant. Others contain anchovies, whole boiled eggs or meat. One consistent thread in red gravy is the addition of sugar to sweeten the sauce. Creole-Italians incorporate local fish and shellfish in their cooking with delicious results in dishes such as crabmeat au gratin, shrimp pasta and many more.

Let’s get cookin’. Here are two Jambalaya recipes demonstrating the difference between Creole and Cajun cooking:

Creole Sausage Jambalaya

1 pound Smoked Sausage, cut into bite sized pieces
1/3 cup Onions, diced
1/4 cup Celery, diced
1/4 cup Green Bell Pepper, diced
1/4 cup Garlic, minced
2 tablespoons Olive Oil
1 quart Beef Stock or Broth
1 8oz. Can Tomato Sauce
4 tablespoons Creole Seasoning
2 tablespoons dried Basil
2 tablespoons dried Oregano
1 tablespoon Paprika
2 cups Rice


In a 6 quart pot over medium heat, cook sausage, onions, celery, bell pepper and garlic in olive oil until the vegetables are soft, about 4 minutes. Add stock, tomato sauce and dry seasonings. Bring to a boil. Add rice and bring back to a boil. Cover and lower heat to low. Cook until all of the liquid is absorbed, about 20-25 minutes.

Cajun Chicken and Sausage Jambalaya

2 pounds Andouille Sausage, slice in bite size pieces
2 1/2 pounds bonelessss skinless Chicken Thighs, cut into bite sized pieces
4 cups Onions, diced
12 tablespoons Garlic, minced
1 pound Tasso, cubed
3/4 tablespoons fresh Thyme Leaves, whole
3/4 tablespoons fresh Basil, chopped
1/2 tablespoon Coarsely Ground Black Pepper
1/2 tablespoons White Pepper
1/2 tablespoon Red Pepper Flakes
5 1/3 cups chicken Stock
2 3/4 cups Long-Grain Rice
1 tablespoon fresh Parsley, chopped


In a 2 gallon dutch oven over high heat, cook sausage, stirring constantly so the sausage does not burn. Add the chicken and brown on all sides, stirring constantly. Browning the sausage and chicken should take about 10-15 minutes. Lower the heat to medium and add the onions and garlic.; sauté for about 15 minutes or until the onions are very limp and clear. Add the Tasso, thyme, basil and peppers. Simmer over low heat for 10 minutes. Add the stock and bring to a boil. Add the rice, reduce the heat to medium and gently break up the rice. Use a spoon to stir and scrape the bottom to insure that no rice sticks to the bottom. After about 5 minutes, fold in the parsley. Continue to scrape the pot. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, for at least 25 minutes.