While attending the Little Rock Food Truck Festival, I ran across an item I have never seen before, Boudin Eggrolls. After finding out...

One of my favorite Louisiana ingredients is Steen’s Cane Syrup. I use it often as an ingredient in a glaze. Here is a quick and easy...

One of my favorite pasttimes is reading cookbooks and magazines. The magazine I can’t wait to receive in the mail ebery month is...

Okra is not an ingredient you would find ofetn outside of the southeat of America. While often found in gumbo and fried, okra is a great...

One of Chef Warren Leruth’s favorite ingredients was crab. This is a recipe that was never found on his menu. However, it was often...

This classic French dish appeared on many early New Orleans restaurant menus. Julia Child is most famous for her Coq au Vin. Her...

This is a play on Crabmeat aú Gratin. The big difference here is the lack of cheese in the sauce. This is a great example of...

This is taken from Chef Paul’s first Cookbook, Chef Paul Prudhomme’s Louisiana Kithcen. “When I was a child, we raised lots of chickens....

Here is a dish straight out of Cajun conutry. Piquant to a Cajun means “it’s hot and ‘hurts like a sticker in your tounge.'” If you want...

Here is a classic cajun dish from the master. Jambalaya was used in cajun kitchens to stretch money. It could be made with whatever meat...

Chef Paul Prudhomme passed away on 10/8/2015. He is the one man responsible for putting Cajun cuisine on the culinary map. He brought...

Here is another great pasta from the brillant mind of Joe Cahn. He takes the ingredients for a Muffuletta, except the bread, and makes a...

While looking thru a cookbook from the Chef’s Charity for Children, I ran across a couple of pasta recipes from Joe Cahn. Joe is the...

I will never forget the first time I had a Cornish Game Hen. My mother had cooked them and I was suprised to see this small version of a...

One of the most popular courtyards for outdoor dining in New Orleans is the Court of Two Sisters. Located on Royal Street in the French...

I can’t believe that I have not posted any recipes from the dean of Cajun Cooking, Paul Prudhomme. He is the chef credited with bringing...

This classic dish is traditionally served for breakfast or brunch, but it also makes a great entreé. The steak is smothered then served...

Richard Collin was the original food critic in the city of New Orleans. He came to New Orleans to teach history at the University of New...

Here is Chef Goffredo’s version of Fettuccine Alfredo. This simple dish is a classic dish. You can also make this side dish a meal by...

Here is the second part of the recipe 1 pound Small Shrimp (70/90 count) peeled and deveined 1/2 cup Canola Oil 1/2 cup Flour 1/2 cup...