A collection of 42 posts
About this time last year I posted my recipe for Seafood Gumbo. Now, I love gumbo. And I make it quite often. Usually the chicken and andouille variety. Sometimes turkey and andouille. But,
This is Jeff Young, the Catholic Foodie at CatholicFoodie.com and you are listening to episode 128 of the Catholic Foodie: Louisiana Oysters. Welcome, Folks, to the Catholic Foodie, where food meets faith!
I love me a good seafood gumbo, that is for sure. Especially now that it is getting somewhat cooler down here in New Orleans (at least for this week!). Fall is good gumbo
On episode 122 of the Catholic Foodie, I shared a recipe for Crawfish Etouffee. Our recipe is a variation of the one found in our favorite cookbook: Emeril Lagasse’s Louisiana Real &
Here’s another recipe that I have never tried. However, I did talk about it on episode 121 of the Catholic Foodie [https://www.catholicfoodie.com/cf121-hurricane-food]. And the truth is that I
Image courtesy of Kath Haboc [http://www.flickr.com/photos/kathleenhaboc/325471770/sizes/z/in/photostream/]on Flickr.com. I have not yet made this dish, but I am dying to! This sounds
Well, folks we are going to step into the kitchen now. You know, I mentioned that on Wednesday I prepared a late lunch of fresh salsa and fish tacos. I posted pictures on
INGREDIENTS * 2 lbs shrimp (with heads attached), peeled, retain the heads & shells * 4 yellow onions, 2 chopped, 2 quartered * 4 ribs celery, 2 chopped, 2 quartered * 2 green bell pepper, chopped * 6-9
> This recipe comes to us courtesy of Cathy LeBlanc of Catholic Mom in the Country [http://catholicmominthecountry.blogspot.com]. My husband and I discovered this Shrimp Creole recipe from one of my
James Mazzuchi just posted a wonderful recipe on the Catholic Foodie Facebook page, and I HAVE to share it with you! Oh, and James & his lovely wife Jodi are the creative talent
You’re not going to believe how good these things are. Really. I mean that. Whew, I’m getting hungry just thinking about them! Oysters. Those ugly little things that, once opened, yield
