Rabbit was a regular special menu item at the Columns Hotel, I worked there under Chef Chris Canan and Sous Chef Bryan Coates. Crickhollow Farm out of Jayess, MS would deliver whole rabbits along with fresh herbs and edible flowers on a weekly basis. This was around the years 1986-1988, and way before the farm […]

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If you only try one recipe from my new cookbook, this should be the one you pick. The Bread Pudding Soufflé recipe on pages 168-169 in the Complete Cajun Cookbook – 100 Home-Cooked Bayou Classics is some of the best bread pudding you will ever taste. The recipe is copied and displayed below for your […]

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Seafood Marsh Stew is a perfect soup for these cold and wet winter days, we’ve had more than our typical share of below freezing nights here in the Deep South. This is another preview recipe from my third cookbook Complete Cajun Cookbook: 100 Home-Cooked Bayou Classics, found in the Soups and Stews Chapter 5 on […]

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My next preview from my new cookbook, Complete Cajun Cookbook, on sale anywhere books are sold, is the Stuffed Artichoke recipe, found in Chapter 8 Vegetables and Salads, on pages 146-147. Still found on sale at many local grocery store deli sections, and corner markets, stuffed artichokes can also be made at home with this […]

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My next recipe preview from my new cookbook Complete Cajun Cookbook is the Cabbage Casserole which is on page 153 in the Vegetables and Salads chapter. I’ve also included several more tips or “Lagniappe” below to give you more options, and honestly, recipes other than baking/pastry recipes are a guideline to be adjusted by personal […]

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