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Cajun Fried Catfish Recipe

[ 0 ] March 25, 2015

Cajun Fried Catfish Recipe

Fried Catfish

Fresh Fried Catfish

Fried catfish is a simple meal to make and you can serve your family a seafood restaurant quality meal without paying restaurant prices. Give this easy recipe a try and delight your family!

Cajun Fried Shrimp Recipe

[ 0 ] March 18, 2015

Easy Fried Shrimp Recipe

This looks like a long recipe, but it is really very simple.

Frying shrimp (and other seafood) is really simple and makes an awesome restaurant-style meal for you and your family.

fried gulf shrimp

Fried Gulf Shrimp


Fried Eggplant with Crawfish Stuffing

[ 2 ] March 9, 2015

Fried Eggplant with Crawfish Stuffing
(Eggplant Stack)

Fried Eggplant with Crawfish Stuffing

Eggplant Medallions Stacked with Crawfish Cake

Crawfish stuffing layered between eggplant medallions is one of my favorite items on the menu at a local Italian restaurant near my office. 

How to Make Crawfish Cakes

[ 0 ] March 3, 2015

How to Make Crawfish Cakes
with Crawfish Cream Sauce

Crawfish Cakes with Crawfish Cream Sauce

Crawfish Cakes with Crawfish Cream Sauce


Crawfish Cake Ingredients

How to Make Basic Meatloaf

[ 0 ] February 24, 2015

How to Make Basic Meatloaf


Meatloaf and Mashed Potatoes

Meatloaf and Mashed Potatoes

An Old Fashion Meatloaf Recipe like Maw Maw used to make is certainly good Southern comfort food at its core.

I think meatloaf is one of those meals that has lost its appeal to the younger generation who relish in saying they enjoy eating lean meats like ground chicken and ground turkey.

Some even profess the yumminess of grilled salmon and seared tuna.  Not me.

Then there are those like one of my own children that think fast food hamburgers are “Da Bomb”.

Sure some of these foods can be tasty and probably good for you and some not so good for you.

But it’s the old faithful favorites like a homemade meatloaf that make a family meal special.  Especially when I can get my grandchild to mix-up the meat for me.  

FREE Weekly Recipe Club

[ 0 ] February 18, 2015

FREE Weekly Recipe Club

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How to Make Lobster Bisque

[ 0 ] February 12, 2015

How to Make Lobster Bisque


Lobster Bisque

Lobster Bisque

A Bisque is a smooth and creamy French soup made with a caramel colored roux, whipping cream, a seasoning mix of onion, celery, bell pepper, garlic, and carrots and your favorite seafood.

Looking through a local city magazine with its many restaurant reviews causes my mouth to water and inspiration to ensue.  So, recently I saw a beautiful photograph of a Lobster Bisque.  My only experience with lobster bisque has been in the fine dining restaurants of Baton Rouge and Panama City Beach.

So how hard can it be?  

As I often say, “It all starts with a roux”.  We felt extravagant and proposed to try a making a bisque with fresh lobster tails from Whole Foods.  After steaming the lobster tails, we ended up with what looked like giant sized crawfish tails.  It was hard to chop up the tails and not just to dip the tail in some cocktail sauce and pop in my mouth.

How to Make Hush Puppies with Jiffy Mix

[ 0 ] February 10, 2015

How to Make Hush Puppies with Jiffy Mix


hush puppies

Hush Puppies Ready to Eat!

Cooking Hush Puppies Homemade Hush puppies are quick and easy to make at home.

I love fried catfish and Mike loves fried shrimp.

So, in our efforts to spend less money at restaurants, we have embarked on a quest to mostly cook at home.

We wanted the restaurant feel of being served hush-puppies like at Mike Anderson’s so viola, we made homemade hushpuppies.

And let me tell you, they are so good!

I could eat them like dessert.



Cajun Cooking TV Chefs

[ 2 ] February 7, 2015

Cajun Cooking TV Chefs


Beryl 5

Smothered Pork Chops with Hot Pepper Jelly Glaze

[ 0 ] February 5, 2015

Smothered Pork Chops with Hot Pepper Jelly Glaze


pork chops

Some fine Pork Chops

Smothered Pork Chops in Hot Pepper Jelly are just one of the types of Pork Chops that Mike likes.

He likes Pork Chops fried, grilled, slow-cooked, smoked, and now smothered in Hot Pepper Jelly.

Every time I cook Pork Chops for Mike, it reminds me of his mother Betty Lou. She would fry floured and thin cut pork chops in an electric skillet.

Once she was done, she would pour a can of cream of mushroom soup in the grease to make a gravy. Then, she would put the pork chops back in the gravy.

Just thinking about it now make by arteries seize up.