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I stopped by the local grocery store the other day and was pleased to find that they had frog legs on sale. I was really pleased to see that there were 2 sets in each pack and that a pack was two dollars, so I snapped some up and brought them home to try. Here are the results:

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Saturday's dinner was French: Herb crepes filled with rotisserie chicken, ham & asparagus and Cajun cottage potatoes.


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Almost vegetarian means that there is a ham hock involved in the cooking of the beans. If you don't eat red meat, you can use a smoked turkey wing. If you are a vegetarian, then just use an extra amount of Spanish smoked paprika to give the beans a smoky flavor.

I fully admit to my method for making red beans and rice would probably make a Creole ( Read more... )

The reason I wrote my primer on making roux was so I could write a post about making shrimp etouffee--a classic South Louisiana stew served over rice.

Because, really, you can't make an etouffee without knowing how to make roux.

This recipe results in a very rich, very filling, very delicious dish that has about a bazillion fat calories in it. Which ( Read more... )

I'm going to make Jambalaya tonight.  Anyone out there have a reliable recipe for a spicy Cajun spice mix?

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Okay Pornistas! No more idle questions. This one is serious ( Read more... )