A family cooking class was a GREAT opportunity to finalize the Glover Gardens gumbo recipe. And, what a great Gumbo Team my second cousins made… the Owens Gumbo Bros.

RIP, K-Paul’s. You will be missed, but not forgotten. Our celebration of your cuisine and legacy will continue as long as we are able to make a roux or blacken a fish.

We took a walk on the wild side and used blacked fish on nachos. Here’s how it went down … it’s not a recipe as much as a set of loose guidelines, kinda like jazz is.

A Jazz-Fest inspired recipe: to soothe our lonesome-for-NOLA feelings, I made a Muffuletta Pasta Salad.

We are in anticipation mode again – y’all know we love our Jazz Fest! – and looking to stoke up our NOLA daydreams via our tastebuds. This time, we chose something totally new to our kitchen: crawfish bread.

A 7th grade essay sums up how gumbo got started for us: “My family has a 35-year history with gumbo.” Part 2 of a series.

If jambalaya is shrimp, sausage, rice and goodies, and you already have it, why not amp it up by adding more sausage and more shrimp? It would be like meta-jambalaya!

Paul Prudhomme’s cookbooks started a family tradition, and K-Paul’s Louisiana Kitchen is part of it.

With its unexpected and delightful crunch of whole peppercorns and spicy beef flavor, this easy-to-make home-cured sausage will wow your party guests.