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Cajun Smoked Chicken Halves

“Life is better with chickens around.” Obviously, this recipe can apply to any cut of chicken (including whole) as long as…

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  • 1 lb. trimmed green beans trimmed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp Kosher salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 10 strips bacon (I use packaged, fully cooked)

Balsamic Bacon Wrapped Green Beans

“Bean there, done that!” I know that I already have a similar recipe posted which is Bacon Wrapped Green Bean Bundles. …

(5 / 5)
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  • 4 catfish fillets about 5 oz each, no skin or bones
  • 2 eggs, beaten
  • Creole seasoning (I prefer Prudhomme’s Magic Salmon Seasoning)
  • salt
  • black pepper
  • garlic powder
  • rosemary, ground (optional)
  • 1 cup pecans, finely chopped
  • paprika

Baked Creole Pecan Crusted Catfish

“Do you pronounce it PUH-KAHN or PEA-CAN?” Pecan Crusted Catfish is a standard entrée in most New Orleans restaurants and once…

(5 / 5)
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  • 1 (9-inch) deep dish, prepared pie crust
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1 (12 oz.) can evaporated milk
  • 1/4 cup unsalted butter
  • 1 1/2 tsps vanilla extract
  • 4 large eggs, beaten
  • 1 1/2 tsps yellow cornmeal
  • 1 T white vinegar
  • 1/4 tsp salt

Caramel Chess Pie

“We must have a pie. Stress cannot exist in the presence of a pie.”  David Mamet My grandmother Taylor (we called…

(5 / 5)
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  • 2 (8oz. ea.) cans whole oysters, drained
  • ¾ cup all-purpose flour
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 large eggs, beaten
  • 1 T milk
  • 1 cup panko bread crumbs
  • 2/3 cup grated Parmesan-Romano cheese
  • ¼ cup minced dry parsley
  • ½ tsp garlic salt
  • 1 ¾ tsps Creole Seasoning, divided (I use Prudhomme’s Magic Salmon Seasoning)
  • 1 (8oz.) can whole oysters, drained
  • 6 T all-purpose flour
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 large egg, beaten
  • ½ T milk
  • ½ cup panko bread crumbs
  • 5 T grated Parmesan-Romano cheese
  • 1 T minced dry parsley
  • ¼ tsp garlic salt
  • 1 tsp Creole Seasoning, divided (I use Prudhomme’s Magic Salmon Seasoning)

Crispy Creole Baked Oysters

“When we want to impress someone, the first thing we do is feed them.” Chef Paul Prudhomme Oysters have long been…

(4 / 5)
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  • 1 pound medium shrimp, peeled and deveined (thawed or fresh)
  • 12 ounces Cajun flavor sausage
  • 1 or 2 medium size zucchini, sliced
  • 1 or 2 medium size yellow squash, sliced
  • 4 to 6 asparagus spears, sliced into thirds
  • 1 cup cherry tomatoes, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • Salt and pepper to taste

Cajun Shrimp, Sausage & Vegetable Stir-Fry

“You don’t need a silver fork to eat good food.” Paul Prudhomme This is a simple, quick & easy recipe that…

(5 / 5)
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