Latin rhythms and cuisine have always meshed effortlessly into the New Orleans heritage, from the famous Carnival tune “Mardi Gras Mambo” to the spicy Spanish influences found in Creole Cooking. This flavorful white bean green chili with a Latin influence is simple to fix and perfect for cold evenings. GATHER YOUR GROCERIES: 4 cans of Blue Runner Creole Cream Style White Navy Beans 12 ounces of (3/4 jar) of Salsa Verde, use the whole jar if you like a lot of heat 16 ounces mango juice 1 pound country-style boneless pork ribs 1 red bell pepper, diced 1 green bell pepper, diced 1 medium onion, diced 4 cloves of garlic, crushed 1 tablespoon parsley Salt to taste THE WAY TO DO IT: Brown the spare ribs in a large pot on the stove. Remove the browned ribs and pour off any excess fat. Retain the brown bits stuck to the bottom of the pot. Add the diced peppers and onion to the pot and sauté until wilted. Add the garlic, salsa Verde, mango j...

You refer to winter as "gumbo weather." You gave up Tabasco for Lent. You think your turkey should be deep-fried. You ever bought a beer at a drive-thru window. Any of your dessert recipes call for hot peppers. You let your coffee cool and find it has solidified. You think boudin, hog-head cheese, and beer is bland diet. Watching "Swamp People" inspires you to write a cookbook. You take a bite of 5-alarm Texas chili and reach for Tabasco. Your children's favorite bedtime story begins with, "First you make a roux..." You think the four seasons are onions, celery, bell peppers, and garlic. You think the four primary food groups are boiled seafood, broiled seafood, fried seafood, and beer." Your dinner plans begin with: "Well, I've got the rice started."

This trendy treat with a New Orleans flair is simple to make, perfect for entertaining, and sure to be raved about at your next party.   The velvet cake gives this treat a delicious cocoa flavor, and the bright red color makes it a festive addition to Holiday parties. GATHER YOUR GROCERIES: Red Velvet Cake - baked but not frosted One cup of Cream Cheese Frosting. (recipe below) Semi-Sweet Chocolate Chips - 1 bag One fourth cup of Whiskey THE WAY TO DO IT: Cook the red velvet cake following the directions on the cake mix package or your favorite from-scratch recipe. Cool the cake completely. Do not frost. Crumble cake into a large mixing bowl and drizzle the whiskey onto the crumbled cake. Dollop the cream-cheese frosting into the cake and whiskey mixture and combine thoroughly—chill mixture for one hour. Roll the chilled whiskey cake into quarter-sized balls and place it on a cookie sheet. Chill the balls until they are firm. Melt the chocolate chips in the microwave, foll...

It was 1979, and my Cajun great uncle Rebel Lee was not feeling well. The family doctor told him that he would do something called exploratory surgery and determine what was wrong. After the surgery, Doc told him that there was so much cancer inside him that he had just sewed him right back together. That old doctor said Rebel Lee was about to meet his maker. Rebel Lee pondered about his life in the hours that followed. He came to realize that his life had been full of somedays. Someday, he will retire.  Someday, he will build a camp on the bayou.  Someday, he will hunt and fish anytime he wants to.  Now Rebel Lee understood there wouldn't be a someday, only today, with very few tomorrows. He decided that he wasn't going to wait any longer for someday. Rebel Lee would live his life the way he had always wanted to. Rebel Lee didn't go home to his bed as Doc told him to when he was released from the hospital. Instead, He changed out the...

Cajun French is different from the language spoke in France. Acadians migrated from France over 300 years ago. Just as Americans speak English differently after being separated from England for hundreds of years, the same is true of the Acadians. Here is a few of my favorite Cajun phrases: Bon Appetite! Enjoy! Bonjour Mes Amis Good day my friends. Ca c'est bon That's good! C'est magnifique That is great! Faire des commissions buy groceries, making grocery bill Fais do do   Traditional Cajun dance or party Lagniappe  An unexpected nice surprise. Laissez les bon temps roulet  Let the good times roll! Mamere Maw maw or Grandma Merci Beaucoup Thank you very much. Mon cher My dear. Mouche a mielle Honey bee...

In New Orleans lingo, Gumbo Ya-Ya means everyone talking at once, usually at a large gathering or party. Making a roux is tricky and will take time to get to the desired color. However, a properly cooked roux is the backbone of this dish, and once mastered, you will love using it in all types of gumbos, soups, and stews. GATHER YOUR GROCERIES: 1 ¼ cups vegetable oil 1 ½ cups all-purpose flour 1 red bell pepper, diced 1 green bell pepper, diced 1 large onion, diced 2 celery stalks, diced 8 cups chicken stock or broth 3 cans of beer, your favorite 1 tablespoon sea salt ½ teaspoon black pepper ½ teaspoon cayenne pepper ½ teaspoon white pepper ½ teaspoon dried thyme 4 cloves minced garlic 2 bay leaves 1 tablespoon dried parsley ½ pound smoked sausage, cut into 1/4 inch-thick slices 1 pound roasted chicken, boned THE WAY TO DO IT: Open one can of beer and sip while cooking; you’re going to need it. Begin making your roux by preheating a thick pot using medium t...

In October 1975, when I was twelve years old, my baby sister Bonnie Blue was born. Baby girl had curly white-blond hair, a round cherub face, and bright blue eyes. Bonnie Blue looked like an adorable Gerber Baby; Drool and all. As the big sister, it was my job to babysit Bonnie when my parents were away. I didn't mind, and by the time she turned two, I would often carry her to the park near our house. The park had many fascinations; an ancient oak tree for climbing, swings and slides to entertain little sister, and most of all, Frampton. At the age of fourteen, I had discovered boys, and Frampton was the first object of my affection. Frampton was a teenage boy with long wavy red hair that resembled an Irish setter’s coat and chocolate brown eyes. He was trying to grow a mustache. However, the hairs had only grown on the sides of his mouth and not under his nose. My father, Honest Joe, had decreed that I was not allowed to date boys until I turned fifteen. Nobody went against ...

This Cajun-style catfish dish has just the right touch of spices to give your taste buds some savory flavors, and it's inexpensive and easy to cook. This recipe calls for the catfish to be cooked in a cast-iron skillet or large, heavy skillet. GATHER YOUR GROCERIES 6 thin boneless catfish fillets ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon white pepper 1 teaspoon sea salt ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 2 sticks of butter, melted lemon wedges THE WAY TO DO IT Rinse the catfish fillets under running cold water and then pat dry with paper towels. Combine dried thyme leaves, dried oregano leaves, cayenne pepper, black pepper, white pepper, sea salt, garlic powder, onion powder, and paprika in a small bowl. Dip catfish fillets in the melted butter and sprinkle with seasoning mix. Be sure to thoroughly coat each fillet. Heat a black cast iron skillet until it is sco...

Cecil was Honest Joe's father, my grandfather, and a French-speaking Cajun born in Opelousas, Louisiana. Grandpa Cecil spent the latter part of his life living beside and fishing in the bayous of Terrebonne Parish. Cecil used round tar-dipped hoop nets and a small flat-bottom boat, called a pirogue, to bring in his favorite catch, catfish. Running catfish hoop nets was hard, back-breaking work, and those who made their living that way respected each other and looked out for one another. One night, just as Cecil was drifting asleep, he received a phone call from his close friend, his “podnah”, Jacques. Jacques told him, "I'm going away for a while, and I need you to take care of my nets and my dog." Cecil answered, "For sure! Where are you going?" Jacques said, "Just away" as the phone went dead. Grandpa harvested catfish from his friend's and his nets the following morning. When he finished his work, he piloted the pirogue back to his dock...

This is one of my favorite seasonings mixes to provide an authentic Louisiana Cajun flavor to everything from red beans and rice, potatoes, appetizers, jambalaya, gumbo, and side dishes. The secret is the combination of black, cayenne, and white pepper; each one influences a different part of the palate. The blending of the three peppers, garlic, onion, salt, with a touch of sweetness gives the Wham-Bam effect to your mouth. A little sprinkle can spice up just about any dish. GATHER YOUR GROCERIES: ½ cup of sea salt 1/3 cup of granulated sugar 1 tablespoon of red cayenne pepper, white pepper,  ground black pepper, garlic powder, onion powder, and dried white rice. THE WAY TO DO IT: Mix the ingredients together and place them in a salt shaker for use at the table. The white rice keeps it sprinkling in humid weather. I also like to keep extra, mixed without the white rice, in a sugar bowl for cooking. I hope you enjoy the Wham-Bam Cajun Seasoning Mix. Bon Appétit!

  My Godmother’s name was Catherine. Because she was my Godmother, I called her Nanny. Catherine had a fantastic way with people. She went out of her way to be kind to everyone she met, and once she met someone, she treated them as a friend unless they proved otherwise. Nanny didn’t judge people by their appearance. She believed it is a person's personality and actions that define them. In the early 1950s, Nanny worked at F.W. Woolworth on Canal Street in New Orleans. Back then, most of the merchandise was kept behind sales counters. Customers had to be waited on by a salesperson if they wanted to try on shoes, slips, or dresses. At Woolworths there was a social scale among the staff,  Many thought that they were too good to wait on black customers, poor white people, or anyone different.  One day a male "Drag Queen '' performer who worked at a nightclub on Bourbon Street in the French Quarter came in.  When he asked to try on ladi...

 Gather your Groceries 2 tablespoons vegetable oil 4 garlic cloves, minced 2 large onions, chopped 2 stalks celery, chopped 1 green bell pepper, chopped 1 teaspoon cayenne pepper 1 tablespoon of white sugar 2 cups of seafood or chicken stock  2 bottles of beer 1 can of diced tomatoes Dash hot sauce 2 bay leaves Salt and freshly ground black pepper 2 pounds large shrimp (about 32), shelled Cooked white rice and chopped green onions  The way to do it: Open one bottle of beer, sip during cooking. Heat a large, heavy pot over medium heat. Add oil. And cook the onions, celery, and green bell peppers until softened for about 5 minutes. Stir in cayenne and sugar let the vegetable brown (caramelize) slightly. (This is where the excellent rich brown color comes from.)  Add the chopped garlic and stir until it smells wonderful (30 seconds or so). Add the stock, tomatoes, your other can of beer, hot sauce, and bay leaves. Season with salt and pepper. Simm...

In January 1958, Elvis Presley traveled to New Orleans, Louisiana, to film the movie King Creole. King Creole is a 1958 American musical drama starring Elvis Presley. It follows a nineteen-year-old Danny Fisher (Presley) who gets mixed up with gangsters, two women, and the King Creole nightclub. The epic was Presley's last black and white film. Presley later indicated that of all the characters he portrayed throughout his acting career, the role of Danny Fisher in King Creole was his favorite.   My dad, Honest Joe, grew up on the streets of the Big Easy. Honest Joe and a few of his friends, tough-looking neighborhood boys, were hired by the film crew to convince the locals to remove anything on Bourbon street that didn't fit the noir theme of the movie. The teens worked earnestly to remove window air conditioners, garbage cans, flower pots, and street signs. Locals that didn't cooperate often found that their stuff would be missing the following morning. The boys did such ...

In my family, everyone has a nickname. My nickname is Sugie. It's an endearment and a form of the word sugar, because I was such a sweet baby. I was born in New Orleans in 1964. I lived on Rampart Street with my father, Honest Joe, and my mother, Beanie.  I must have been a beautiful baby because my Godmother, that I called Nanny, said I looked just like a Chatty Cathy doll. As the oldest, I had an entire 16 months of total adoration from my parents until my brother showed up and ruined my one baby show. My parents called my brother little man. I couldn't say little man, so I changed his name to Manny, and five decades later, the name still sticks. Manny and I overcame our differences and happily basked in the glow of our parent's love until 16 months later when my little sister Tweety showed up. Tweety became the baby, and I was suddenly the Big Sister who had to help take care of the baby. I wanted to be the baby, not take care of the baby. My life was ruined. --- Sug...