Shrimp & Chicken Jambalaya Recipe
I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the… Read More »Shrimp & Chicken Jambalaya Recipe
I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the… Read More »Shrimp & Chicken Jambalaya Recipe
The French term Bonne Femme translates to Good Woman or Good Wife, but in French culinary terms it generally means with mushrooms, which is not… Read More »Creole Chicken Bonne Femme Recipe
After making that beautiful Beef Stock recently, I decided to post on one of my favorite NOLA Cuisine, classic sauces: Marchand de Vin. You will… Read More »Marchand de Vin Sauce Recipe
Chaurice, New Orleans’ version of Spanish chorizo, traces back to the city’s colonial era, when Spanish settlers introduced sausage-making traditions that blended with French and… Read More »Chaurice Sausage Recipe
While linking up my Chaurice sausage (pictured) recently, I realized that there are some little tips that I could share, most of which I learned… Read More »How to Link Homemade Sausage
Where do I start on this topic? How about Louis Armstrong! This was his comfort food, his “birthright” as he once said, as I’m… Read More »Red Beans & Rice Recipe
Here is one of the uses for Beef Stock within Creole Cuisine that I mentioned; although most cooks probably use water in their recipe, I… Read More »Grillades & Grits Recipe
I know you’ve heard the speech before, To have a great finished product, you need to have a great stock, and Good cooks make Good… Read More »Beef Stock or Brown Stock Recipe
I’m getting back into the kitchen to continue to pay tribute to the food and cooks of New Orleans, the same as I did before… Read More »Back to the Kitchen
I found this doing a search to see if Chef Pete Vasquez of Marisol Restaurant was OK after Katrina. He is not only ok, but… Read More »Marisol needs your Help to feed the Hungry in New Orleans!