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CREOLE CAJUN CHEF
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Tommy Centola
Apr 19, 20203 min read
Try something new in the kitchen
Blackened Redfish is a dish that swept the country in the early 1980’s. It became the signature dish at Chef Paul Prudhomme’s French...
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Tommy Centola
Apr 5, 20203 min read
Recipes with Arkansas roots Cajun Flair
While doing this research, the Southern Food & Beverage Museum was looking for help with their Gallery of the South: States of Taste. I...
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Tommy Centola
Mar 29, 20203 min read
Try Shrimp a few different ways
Unfortunately, finding fresh shrimp here in North Central Arkansas is hard. The good news is that shrimp freezes easy and with good...
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Tommy Centola
Feb 16, 20203 min read
Recipes in memory of Chef Austin Leslie
Hurricane Katrina changed many lives. I would not be writing this piece for you if Katrina had not facilitated my move here to Searcy....
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Tommy Centola
Feb 9, 20203 min read
Preparing Potatoes a bit differently
Potatoes are the world’s 4th largest food crop, following maize(corn), wheat and rice. The United States is the world’s 5th largest...
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Tommy Centola
Jan 19, 20203 min read
Sweet side of Peanut Butter
Peanut Butter is a flavor that many have been eating since their early childhood. The peanut butter and jelly sandwich is one of the most...
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Tommy Centola
Jan 12, 20203 min read
Brunch can be best of both worlds
Brunch is, of course, the combination of breakfast and lunch. Usually served on Saturdays and Sundays, brunch consist of menu items from...
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Tommy Centola
Jan 6, 20201 min read
Mardi Gras Streusel Bread from Taste of the South Magazine
Today is January 6th, Kings Day. This is the day when the 3 kings visited the baby Jesus. It also signals the start of Carnival season....
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Tommy Centola
Dec 29, 20193 min read
Time to get out the Grill
Now that Memorial Day has passed, time for Grilling season to start. Cooking outside over open fire seems to be hard wired into the human...
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Tommy Centola
Dec 22, 20193 min read
Whip up Sweet Potatoes in hash, pie
Louisiana is the fourth largest sweet potato producing state in the country. Trailing North Carolina, California and Mississippi,...
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Tommy Centola
Dec 8, 20193 min read
Whip up some Bacon Jam
Bacon. Just the mention of this word starts my mouth watering. Bacon is one of the ingredients that many feel makes a dish more...
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Tommy Centola
Nov 24, 20193 min read
Stuffed Bell Peppers inexpensive dinner idea
Coming from a large family, dinners were often inexpensive. That does not mean that they were not delicious. My mother was one of the...
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Tommy Centola
Nov 17, 20193 min read
Different kinds of Gumbo
In my opinion, gumbos fall into three categories, Seafood Gumbo, Gumbo Z’herbs and Meat Gumbos. Gumbo Z’herbs is a gumbo that is mostly...
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Tommy Centola
Nov 10, 20193 min read
Making side dishes made with staples
One of the first things people tell me when they find out I am from New Orleans is “ so your a Cajun.” People often associate Louisiana...
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Tommy Centola
Oct 13, 20193 min read
Strawberries can be sweet and savory
Local strawberries are starting to make their rounds. Strawberries are so popular that there are numerous cities that claim to be the...
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Tommy Centola
Oct 6, 20193 min read
Try Alligator in Kitchen
Many people say that alligator, like frog legs, taste like chicken. It does have a mild flavor, firm texture and picks up the flavors of...
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Tommy Centola
Sep 29, 20193 min read
Make Easter, every day sweeter
Easter is the largest candy holiday in the United States. A large percentage of this candy is chocolate. Chocolate is also an excellent...
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Tommy Centola
Sep 22, 20193 min read
Recipes from New Orleans first family of restaurants
New Orleans Is known for having some of the best restaurants in the country. Many of the best restaurants are owned and operated by the...
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Tommy Centola
Sep 15, 20193 min read
Irish Style cooking for St. Patrick’s Day
New Orleans has a large Irish population. It also has one of the largest St. Patrick’s Day celebrations. Every year, I return to New...
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Tommy Centola
Sep 8, 20194 min read
Recreating five-star restaurant recipes
My wife and I are planning our annual March trip to New Orleans. The conversation quickly turns to which restaurants we would like to...
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