Recipe 13/68

Tommy Centola

May 16, 20221 min read

Crabmeat Remick

This week, let's talk about crabmeat. I will feature a crabmeat recipe from each of my cookbooks. To start today, here's one from my...

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Tommy Centola

May 12, 20221 min read

Grilled Shrimp Skewers

It's time to break out the grill. Here's a light appetizer/entree that's sure to please you guest. 1 pound large fresh shrimp, peeled and...

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Tommy Centola

May 9, 20221 min read

Shrimp Stuffed Poblano Peppers

Let's play with the most popular seafood shrimp. This week, a couple of different uses of the crustacean. 4 poblano peppers, halved...

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Tommy Centola

May 5, 20221 min read

Jambalaya Bites

Here's a twist on Boudin balls. You can use whatever you favorite jambalaya is. I used my traditional sausage jambalaya with cooked...

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Tommy Centola

May 2, 20221 min read

Crab Maison Crostini

Often when invited to a family get together, I am asked to bring an appetizer or two. You can see where I'm going. Yes, this week, here...

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Tommy Centola

Apr 28, 20221 min read

Frozen Lemon Pie

This is one of my wife's favorite desserts. It's so refreshing after any meal, especially in the summertime. 1/4 cup plus 2 tablespoons...

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Tommy Centola

Apr 25, 20222 min read

Grapefruit Tartlets

With summer around the corner, I thought a couple of citrus desserts would hit the spot. 2 cups sugar, divided 1/4 cups cornstarch 2...

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Tommy Centola

Apr 21, 20221 min read

Bayou Crawfish Bread

Here's a variation of crawfish bread that includes shrimp. It's a different take from recipes I have shared in the past. Pay attention...

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Tommy Centola

Apr 18, 20221 min read

Crawfish and Spinach Bread Pudding

Crawfish season is probably my favorite food season. There is so much you can do with this crustacean. This week, I am paring them with...

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Tommy Centola

Apr 14, 20221 min read

Spicy Cajun Fried Catfish

A great way to add flavor to breaded foods is to use crushed potato chips. It not only adds flavor but texture as well. Here's a take on...

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Tommy Centola

Apr 11, 20221 min read

Roasted Oysters with Crawfish Sauce

As you may have noticed, I like seafood. I find myself purposely looking for non-seafood dishes to post. But I always return to the...

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Tommy Centola

Apr 7, 20221 min read

Creole Sheet Pan Eggs

Here is a great way to prepare eggs for a crowd. It is also an easy cleanup in the kitchen. 16 large eggs 8 large egg whites 1 1/2...

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Tommy Centola

Apr 4, 20221 min read

Artichoke Breakfast Pastry

Before our St. Patrick's parade, we always get together at someone's house for breakfast. Often casseroles are made to feel the group. O...

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Tommy Centola

Mar 31, 20221 min read

Cajun Wedding Soup

Most people have hurt of Italian Wedding Soup. Here's a Cajun twist on that classic. 8 ounces andouille sausage 1 cup diced yellow onion...

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Tommy Centola

Mar 28, 20221 min read

Fennel Shrimp Chowder

I'm the type of person who eats soup year-round. This week, I want to share a couple of soups that are great for springtime. 3/4 cup...

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Tommy Centola

Mar 24, 20222 min read

Roast Leg of Lamb

Leg of lamb is a dish that brings back many memories. My grandmother used to invite me to dinner whenever she cooked a leg of lamb. She...

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Grilled Lamb Chops with Spring Herb Sauce

Tommy Centola

Mar 21, 20221 min read

Grilled Lamb Chops with Spring Herb Sauce

Lamb is an acquired taste. Most people are surprised at their first taste of lamb. They expect it to taste like beef and not have the...

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Tommy Centola

Mar 17, 20221 min read

Cajun Eggs Benedict

Here's a twist on the classic Eggs Benedict. Subbing out the Canadian bacon for Andouille sausage is a great twist. I wish I would have...

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Tommy Centola

Mar 14, 20221 min read

Poached Eggs

People in New Orleans really know how to start the day. Whether it's breakfast or brunch, poached eggs are a staple on the menu. While...

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Crawfish, Shrimp and Andouille Pastalaya

Tommy Centola

Mar 3, 20221 min read

Crawfish, Shrimp and Andouille Pastalaya

One of the dishes I love to eat and cook is crawfish Pastalaya. It's fun to bring it to another level by adding andouille and shrimp. See...

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