Much like the Cajuns of Southwest Louisiana, my cooking style is simplistic in nature. My philosophy has always been to start with the best ingredients you can find. Most of my recipes utilize a limited number of ingredients simply because I hesitate to mask the essence of a dish with too many flavors. My approach has been if I am cooking fish or veal or chicken, I want to taste these ingredients first, then those remaining should compliment that central item. However if you look closely at each of my recipes, you will also notice a creative twist that will liven up whatever you are cooking. 

 

 Acadian Bread Pudding

Acadian Bread Pudding

 Chicken + Smoked Andouille Gumbo

Chicken + Smoked Andouille Gumbo

 Pork + Smoked Sausage Jambalaya

Pork + Smoked Sausage Jambalaya

 Southern Fried Chicken

Southern Fried Chicken

 Pear + Gorgonzola Salad

Pear + Gorgonzola Salad

 Creole Red Beans

Creole Red Beans

 Pat's Crawfish Étouffée

Pat's Crawfish Étouffée

 Shrimp Creole

Shrimp Creole

 
 Louisiana Dark Roux

Louisiana Dark Roux

 Louisiana Corn + Crab Bisque

Louisiana Corn + Crab Bisque

 Shrimp + Tasso Pasta

Shrimp + Tasso Pasta