Seafood 4/26

Tommy Centola

Sep 26, 20222 min read

Sweet & Sour Alligator

When you glaze a protein, it always adds to the overall flavor of the dish. In that vein, I will feature two dishes with a glaze. The...

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Tommy Centola

Sep 1, 20221 min read

Shrimp Scampi

Shrimp Scampi has always been a favorite of mine. I usually sauté it on the stovetop instead of cooking it in the oven as my mother did....

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Tommy Centola

Aug 29, 20221 min read

Shrimp and Crab Ceviche

In the immortal words of Bubba Blue, there are many ways to cook shrimp. This week, I'm sharing two. One I'm sure he's mentioned and...

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Tommy Centola

Aug 15, 20221 min read

Zydeco Shrimp Kabobs

Let's head outside to the grill this week. Let's start with some shrimp on the barbe. New Orleans Style. 8 (12-inch) wooden skewers 24...

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Tommy Centola

Jul 18, 20222 min read

Shrimp Gravy with Sausage

Sausage is a very versatile ingredient. This week, I'm featuring a couple of dishes containing sausage. They are perfect for brunch, but...

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Tommy Centola

May 19, 20221 min read

Crabmeat Alfredeaux

I'm surprised that I haven't shared this recipe before. It's from my first cookbook, You Can't Keep New Orleans Out Of The Cook, which is...

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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 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 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

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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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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Tommy Centola

Feb 24, 20221 min read

Oyster Spaghetti

I'm not sure who was the first person to combine oysters with spaghetti. It's a great combination that can be done many different ways....

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Tommy Centola

Feb 21, 20222 min read

Broiled Oysters

Before we start thinking of everything crawfish, how about a couple of oyster recipes. They are still in season. Get them before the...

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Tommy Centola

Feb 3, 20221 min read

Baked Oyster with Gremolata

There are many variations of baked oysters. Here's a version that really lets the flavor of the oysters shine. 4 slices thick-cut bacon,...

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Tommy Centola

Jan 31, 20221 min read

Snapper En Papillote

How about some seafood this week? Today we'll take a stab at a traditional New Orleans preparation for fish, En Papillote. Let's head to...

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