Ratings
- Bread Pudding Recipe
(5.00 out of 5) - Cochon Butcher (5.00 out of 5)
- Southern Fried Chicken Recipe (5.00 out of 5)
- Shrimp Remoulade Recipe (5.00 out of 5)
- Okra Gumbo (5.00 out of 5)
- Central Grocery (5.00 out of 5)
- Middendorf’s Seafood Restaurant (5.00 out of 5)
- Mother’s Restaurant (5.00 out of 5)
- Casamento’s Restaurant (5.00 out of 5)
- Domilise’s Po-Boy & Bar (5.00 out of 5)
- Bread Pudding Recipe
Tag Archives: emeril lagasse
The Louisiana Seafood Bible – Oysters
I’m proud to say that my photo made it on the cover of the new book The Louisiana Seafood Bible: Oysters ! I’m thrilled to be associated with such an informative book, the kind of cookbook I like, not just … Continue reading
Posted in Articles, Creole & Cajun Cookbooks, Featured Post
Tagged alex patout, baked oyster recipe, cajun cookbooks, creole and cajun cookbooks, creole cookbooks, creole recipes, danno, drago's charbroiled oyster recipe, emeril lagasse, gretna, harvesting oysters, holiday oyster recipe, jerald and glenda horst, louisiana cookbooks, nola, nola cuisine, oyster mosca recipe, oyster recipes, oysters, p&j oyster company. sal sunseri, pelican publishing, seafood recipes, the louisiana seafood bible
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Crawfish Boil Recipe
From Crawfish Boil Any spring social event in Louisiana is most definitely going to be centered around a Crawfish Boil. This is a time to relax with family and friends, enjoy the outdoors, and enjoy the bounty of the season, … Continue reading
Posted in Featured Post, Recipes
Tagged andouille, boiled crawfish, boiled crawfish recipe, bouidin, breux bridge, cajun grocer, cajun recipes, cochon, commander's palace, cooking up a storm, cooyon's crawfish boil, corn, crawfish boil, crawfish boil recipe, crawfish etouffee recipe, crawfish pic, creole recipes, donald link, emeril lagasse, encyclopedia of creole and cajun cuisine, etoufe, etouffee, food network, how to boil crawfish, jamie shannon, john folse, louisiana, louisiana crawfish boil, louisiana crawfish boil recipe, marcelle bienvenu crawfish boil, new orleans, nola.com, paul prudhomme crawfish boil, potatoes, purge crawfish, talk about good, tasso, times picayune, tom fitzmorris, tory mcphail, who's your mama are you catholic and can you make a roux?
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Live Louisiana Crawfish from Cajun Grocer
Back when I did my review of Cajun Grocer’s Turducken in November, Charlie asked me if I would like to do a review of their Live Louisiana Crawfish when the season came around. Hmm…live Louisiana crawfish, for free? Let me … Continue reading
Posted in Articles, Featured Post
Tagged acadian, bayou classic, boiled crawfish, cajun cuisine, cajun grocer, crawdads, crawfish, crawfish bisque, crawfish boil, crawfish etouffee, creole and cajun cookbooks, creole cuisine, emeril lagasse, frank davis, how many pounds of crawfish to feed 1 person, john folse, justin wilson, live louisiana crawfish, lousiana crawfish boil, marcelle bienvenu, marcelle bienvenu crawfish boil, mudbugs, new orleans, new orleans crawfish boil, new orleans louisiana, paul prudhomme crawfish, seafood boil, turducken, turkey fryer, zatarain's crab boil
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Shrimp and Eggplant Dressing Recipe
From Nola Cuisine Shrimp and Eggplant are a perfect flavor match in this traditional Creole Italian dish, neither trying to overpower the other, just existing in perfect harmony, kind of like Oysters and artichokes, and Okra and Tomatoes. Besides the … Continue reading
Posted in Creole & Cajun Cookbooks, Recipes
Tagged central grocery, cochon, creole and cajun cookbooks, creole italian, creole recipes, donald link, emeril, emeril lagasse, emeril lagasse's recipe for shrimp and eggplant stuffing, italian recipes, louisiana, louisiana side dishes, marcelle bienvenu, muffuletta, muffuletta bread recipe, muffuletta olive salad recipe, new orleans recipes, olive salad recipe, oysters and artichokes, pelican publishing, recipe, sam lupo, shrimp and eggplant dressing, shrimp and eggplant dressing recipe, shrimp and eggplant stuffing, sicilian recipes, talk about good, the new orleans italian cookbook
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Natchitoches Meat Pies Recipe
From Nola Cuisine Images – (reedited) These tasty turnovers, along with the Festival of Lights, are native to Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally served on Christmas Eve. They’re usually made bigger, more of a hand pie, but I … Continue reading
Who’s Your Mama, Are You Catholic, and Can You Make A Roux by Marcelle Bienvenu
I’m a collector of Creole & Cajun cookbooks, and I’ve been looking for a resonably priced copy of Marcelle Bienvenu’s Who’s Your Mama, Are You Catholic, and Can You Make A Roux? for sometime. There are some used copies out … Continue reading
Chicken and Andouille Sausage Gumbo Recipe
From Nola Cuisine Yesterday was bitter cold here in the Detroit area, perfect Gumbo weather, so I whipped up a small batch to warm our souls. When it comes to chicken for soups, I’m a leg & thigh man. For … Continue reading
Posted in Recipes
Tagged acadien, african, andouille sausage, brown roux, cajun, cayenne, chicken thighs, creole and cajun cuisine, creole boiled rice, donald link, emeril lagasse, file powder, green onions, gumbo, holy trinity, homemade andouille sausage, okra, paul prudhomme, roux, stock
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