This is a variation on the Cajun favorite made popular by Chef Paul Prudhomme back in the early 1980’s. This version is done on the outside griddle atop mesquite coals. Chef Paul typically used red fish, but here I use catfish because it is less expensive and easier to find in the grocery. Of course […]
Entries Tagged as 'Creole'
Blackened Catfish
June 27th, 2008 · Comments Off on Blackened Catfish
Tags: Cajun · Creole · Entrees · Recipes · Seafood
Oysters ~ Gulf Coast Variety
June 18th, 2008 · Comments Off on Oysters ~ Gulf Coast Variety
My love of oysters started at a very young age, most likely when I was around 10 or 11 and even my son Ben started liking them around the same time in his life too. In fact, just a few months before Katrina hit he fell in love with them, just as I had done […]
Tags: Cajun · Creole · Ingredients · Seafood
Mirepoix and The Holy Trinity
June 13th, 2008 · 1 Comment
Mirepoix is one of the classic French preparation ingredients found in many classic dishes and still used today. The traditional mirepoix contains onions, celery and carrots, and in a ratio of 2 parts onions, 1 part celery and 1 part carrots, and it is used in the making of stocks, soups, sauces, and stews. Onions, celery […]
Tags: Cajun · Creole · Ingredients
