This week, I'm reaching into my cookbook Creole & Cajun Comfort Food for a couple of desserts. Pecan pies are the only type of pies for...

You can use almost anything to stuff bell peppers with. From seasoned meat to seafood, there's no wrong way to stuff these. Cane in point...

Everyone ha heard of Taco Tuesday. I enjoy tacos here and there. This week, I want to feature another Mexican food staple, the tamale. We...

Here is a good Creole jambalaya. You can use any tomatoes you like. Heirloom tomatoes give a extra tomato punch to the dish. 2...

I don't think there is a more versatile seafood than shrimp. With the abundance around south Louisiana, they are readily available. Here...

Here's a quick and easy recipe. It's a great finger food. It will fit in perfectly for football parties. 2 pounds andouille sausage, cut...

Andouille is my favorite sausage. This week, I will showcase it in twice as an appetizer. The first use is a different take on chips and...

Who does like a quick and simple dish. This recipe has only two ingredients. The cooking time depends on the size of the pieces that you...

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...

A cookout is not complete without beans. Here's a recipe in which the variations depend on the types of sauce and beans you use. 1/4 cup...

Football season is in full swing. This week, I'm sharing two recipes that are great side dishes for tailgating, whether you are at the...

Here's a barbecue sauce that will put all bottled sauced to shame. You can adjust the seasonings to your liking. It has a perfect balance...

These days, it's easy to open a jar or bottle for a gravy or sauce. While it's convenient, you lose flavor from store bought products....

The seven steak is from the chuck section of a steer. The bone is shaped like the number seven, giving its name. Here's a smothered...

To smother a dish is to cook it down with onions. These week, I want to feature two different meats smothered. Let's start with chicken 1...

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....

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...

When it comes to fried seafood, people either reach for tartar sauce or cocktail sauce. Given the choice, I always reach for cocktail...

Seafood and dipping sauces go hand in hand. From boiled crawfish to fried shrimp, people are always coming up with different recipes for...

Pork steaks are very underrated. Here is a way to prepare them. These can stand up to a beef steak any day. 1/2 cup firmly packed dark...