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Tommy Centola
Dec 8, 20111 min read
Feast of the Seven Fishes Dish 3 Oyster Artichoke Soup
Chef Warren Leruth, of LeRuth’s restaurant, created oyster and artichoke soup. This soup was the house special. It has since been widely...
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Tommy Centola
Dec 5, 20111 min read
Feast of the Seven Fishes 2nd Dish Frog Legs Abigail
I have always loved frog legs. It seems that my dog, Abigail, likes them too. She is always searching the yard looking for frogs. When...
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Tommy Centola
Dec 1, 20111 min read
Feast of the Seven Fishes Dish 1 Crabmeat Ravigote
This dish, along with Shrimp Remoulade, is the two most popular cold appetizers in New Orleans. These dishes was originally created to...
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Tommy Centola
Nov 10, 20111 min read
Oyster Dressing
To continue on my Holiday theme, he is my Oyster Dressing recipe. This is the perfect holiday side dish. Oysters are at their best around...
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Tommy Centola
Oct 20, 20111 min read
Shrimp Fra Diavolo
Fra Diavolo is Italian for Brother Devil. This is a dish that you are not likely to find in Italy. It is an Italian-American creation....
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Tommy Centola
Oct 6, 20111 min read
Shrimp and Corn Chowder
Since it will be getting cool soon, I thought a soup would be a good recipe to post. This hearty soup is great on those cold winter days....
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Tommy Centola
Oct 3, 20111 min read
LeRuth’s Broken Shrimp Jambalaya
This recipe is one that you would never find on the menu at LeRuth’s. This was one of the many dishes that were served to the staff...
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Tommy Centola
Sep 29, 20111 min read
Shrimp Madeleine from Christian’s Restaurant
This recipe was one of the entrees on Christian’s menu. This recipe is to serve 8 appetizers or 4 entrees. Just be careful when you flame...
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Tommy Centola
Sep 26, 20111 min read
Shrimp Rehoboth
September 23 is the first day of Fall. However in New Orleans, we look at things differently. The season change is from Crab season to...
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Tommy Centola
Sep 22, 20111 min read
Artichoke and Crabmeat Beignets from Larry and Lee Leruth.
This recipe is from the sons of Warren Leruth. They bought the restaurant from their father in the early eighties. This recipe is part of...
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Tommy Centola
Sep 19, 20111 min read
Redfish au Poivre Vert from Christian’s Restaurant
Christian’s was one of New Orleans unique restaurants. Christian’s was located in a church right off of Canal St. in the Mid-City area....
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Tommy Centola
Sep 15, 20111 min read
Shrimp Scampi
Today was a great day for me. I received my advance copy of my cookbook. I guess dreams can come true. This dish is one of my favorite....
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Tommy Centola
Sep 12, 20111 min read
LeRuth’s “Back of the House” Gumbo
By now, my followers know how I felt about Chef Warren Leruth. He was very secretive about his recipes. He did release two cookbooks,...
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Tommy Centola
Sep 1, 20111 min read
Redfish Pontchartrain from Chez Helene
Austin Leslie was the chef at Chez Helene. He was a wonderful man. The TV show Frank’s Place was loosly based on Austin Leslie and Chez...
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Tommy Centola
Aug 29, 20111 min read
Crabmeat and Artichoke from Masson’s Restaurant
Masson’s Restaurant was located by the lakefront in New Orleans. To get to the restaurants on West End, you would have to pass by...
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Tommy Centola
Aug 22, 20111 min read
Crab Meat Lafitte
This recipe is from the closed Andrew Jackson restaurant. It was located at 221 Royal St in the French Quarter. The Windsor Art Gallery...
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Tommy Centola
Aug 15, 20111 min read
Shrimp Creole
As crab season starts to wind down, we approach shrimp season. One of New Orleans traditional shrimp dishes is Shrimp Creole. While this...
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Tommy Centola
Aug 11, 20112 min read
Crabmeat Berdou
Berdou’s was a restaurant located near the bridge in Gretna. It was a very unique restaurant. The restaurant closed at 7 or 8pm. No one...
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Tommy Centola
Jul 21, 20111 min read
Stuffed Mushrooms
This is one of my wife’s favorite appetizers. With crabs being in season, this is a great way to use crabmeat. Most people like to use...
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Tommy Centola
Jul 14, 20111 min read
Crabmeat Au Gratin
Here is another dish to take advantage of Crab Season. This dish is a delightful way to showcase lump crabmeat. It can be served as a...
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