New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces

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Tuesday, December 07, 2004


What I wouldn't give to be standing at the bar at Felix's with a cold Dixie and a couple dozen oysters. Oysters aren't super easy to come by in the Detroit area, and they're on the pricey side. At the last two restaurants I've cooked, we served a few different varieties, it was nice to have that connection. So when I get to New Orleans I eat my fill! My buddy Tom and I always say, Oysters save our lives during Mardi Gras! I love 'em all ways: Fried, fried on a Po' Boy, baked, in soup, skewered, and on and on. But the best way is raw on the half-shell, with a couple of drops of Tabasco. I'll surely have more posts about oysters, as well as some great recipes on New Orleans Cuisine.


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