Mushroom Stock | First...you have a beer
Rich, savory, and freezer-friendly—this homemade Mushroom Stock is your secret weapon for soups, sauces, and gravies. Simple to make, packed with umami!| First...you have a beer
Rich, savory, and freezer-friendly—this homemade Mushroom Stock is your secret weapon for soups, sauces, and gravies. Simple to make, packed with umami!| First...you have a beer
A New Orleans favorite reimagined—Sweet Potato Calas are comforting, sweet, and savory fritters you’ll want to enjoy any time of day.| First...you have a beer
Discover Sweet Daddy D's Smothered Round Steak recipe, a one-pot dish with tender beef and rich, Cajun-style gravy. Learn ingredients, substitutes, step-by-step photos, and tips for perfect results. Ideal for comforting, flavorful meals.| First...you have a beer
Inspired by South Louisiana’s rice and gravy tradition, Sweet Daddy D's Mushroom Gravy features Baby Bella mushrooms with traditional Creole seasonings, reduced in a rich stock. This Mushroom Gravy is perfect for a quick weeknight meal but flexible enough to be featured at a special dinner party. This simple, no-angst recipe yields enough gravy for... Read More The post Mushroom Gravy appeared first on First...you have a beer.| First...you have a beer
Creamed Spinach with Artichoke is a Creole-inspired dish that brings together tender spinach and earthy artichoke hearts in a velvety sauce made with heavy cream, butter, and sharp Romano cheese. A simple herb and spice blend adds aromatic depth, enhancing the rich, cohesive texture of the cream sauce. Effortless yet impressive, this versatile side pairs... Read More The post Creamed Spinach with Artichoke appeared first on First...you have a beer.| First...you have a beer
Brimming with summer’s ripe tomatoes and fragrant basil from your garden, Sweet Daddy D’s no-angst Tomato Basil Bisque transforms simple ingredients into a creamy, restaurant-quality delight. So delicious, you’ll want to freeze a big batch! Why You'll Love This Tomato Basil Bisque Here’s What You Need These are the key ingredients used in this recipe.... Read More The post Tomato Basil Bisque appeared first on First...you have a beer.| First...you have a beer
Sweet Daddy D’s Peach BBQ Sauce is a versatile, medium-thick, slightly sweet, and tangy BBQ sauce spotlighting the splendor of Louisiana peaches. Perfect for grilling, dipping, or marinating, this easy-to-make, storable sauce elevates your BBQ game, bringing a flair to every dish. Don’t be surprised if it's soon a part of your summertime culinary arsenal.... Read More The post Peach BBQ Sauce appeared first on First...you have a beer.| First...you have a beer
Independence Day! It's all about honoring America, and there is no better way to do that than with a gathering of family and friends. Here are 35 great 4th of July Recipes from Sweet Daddy D that are perfect for an Independence Day celebration. These are a lifesaver if you're invited to join friends and... Read More The post 35 Great 4th of July Recipes appeared first on First...you have a beer.| First...you have a beer
Cooking with a stock adds depth and flavor to any recipe that you won't get from cooking with water. This stock, made with smoked Ham Hocks, vegetables, and herbs, is well suited to many dishes, including beans, greens, Gumbos, Soups, and Bisques. Easy to make in large batches and freeze until needed, Ham Hock Stock... Read More The post Ham Hock Stock appeared first on First...you have a beer.| First...you have a beer
Step-by-step instructions with pictures of Smothered Okra and Tomatoes with ham, onions, and seasonings. South Louisiana comfort food.| First...you have a beer
Step-by-step instructions with photos for Stuffed Pork Tenderloin with Mushrooms and Spinach. Tender, juicy, and packed with umami flavors.| First...you have a beer
Simple, no-angst Cajun and Creole Recipes and a little Lagniappe. Explore classic and trending recipes from South Louisiana.| First...you have a beer
Classic Thousand Island Dressing just went to a new level. Add a South Louisiana vibe with garlic and spice, and you have a Cajun explosion.| First...you have a beer
Cajun Jambalaya-traditional South Louisiana fare-a rice dish, jam-packed with Cajun and Creole flavors...perfect for a celebration!| First...you have a beer
Savor the bold flavors of Sweet Daddy D’s Creole Mushroom Sauce! This creamy, zesty sauce with baby Bella mushrooms and Creole mustard elevates chicken, pasta, or veggies. Perfect for novice cooks, it’s easy to make and bursting with Creole charm. Ready in 30 minutes!| First...you have a beer
Step-by-step with photos to make Pecan Rice. Rice and pecans, mixed with traditional South Louisiana seasonings and a hint of the Caribbean.| First...you have a beer
Step by step with photos to make delicious Smothered Turnip Greens. Fresh greens, onions, seasoning meat, and South Louisiana seasonings.| First...you have a beer
Simple detailed instructions for making traditional Cajun Corn Maque Choux. Fresh corn smothered with traditional vegetables and seasonings.| First...you have a beer
Here's step by step instructions on making Homemade Chicken Stock, the rich foundation for many Creole and Cajun recipes.| First...you have a beer
Awesome Creole Green Beans. Fresh green beans smothered with bacon, onions and tomatoes in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish goes with any occasion and elevates any meal.| First...you have a beer
Step-by-step instructions to make this classic Cajun dish. Chicken Sauce Piquante is chicken smothered in a spicy roux-based tomato gravy.| First...you have a beer
Easy instructions with photos for Chicken Cacciatore à la Mosca. Chicken simmered in olive oil, garlic, herbs, and red gravy, Creole Italian classic| First...you have a beer
Creamy Shrimp Pasta with Mushrooms, a Creole dish with deliciously seasoned shrimp, creole seasonings and tomatoes in a mushroom cream sauce| First...you have a beer
Step by step instructions to making this iconic New Orleans institution's baked mac and cheese. Long macaroni and a creamy cheese sauce, simply the best!| First...you have a beer
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A website focused on the Cajun and Creole culture and recipes of South Louisiana. Join my journey to learn and teach all things South Louisiana.| First...you have a beer
The way to no angst cooking is proper preparation. Start with reading the recipe and practicing mise en place, and of course First...you have a beer.| First...you have a beer
Step by step instructions to make a sweet and creamy coleslaw with shredded cabbage and a secret ingredient...a touch of celery seeds!| First...you have a beer
Step-by-step of how to make Creole Eggplant Casserole. Eggplant smothered with creole flavors, onions, and shrimp, baked to a golden brown.| First...you have a beer
Dirty Rice-bold and delicious, it’s Cajun cuisine’s pumped-up accompaniment for meats, fowl and seafood. Endless versions of this dish will always be found at family gatherings and holiday celebrations in South Louisiana.rn| First...you have a beer
Simple instructions for chicken smothered slowly in a rich, roux-based gravy, traditional Cajun Trinity and spices. Classic Cajun cuisine.| First...you have a beer
Step-by-step Brabant Potatoes with photos. Fried potatoes; tender inside, crunchy outside, tossed in garlic butter. Creole New Orleans.| First...you have a beer
A simple recipe for Cajun Meatballs in Brown Gravy. Step-by-step photos to make a roux-based brown gravy to smother Cajun Meatballs.| First...you have a beer
Step-by-step instructions with photos to make Cajun Meatballs. Pork and beef with typical South Louisiana seasonings-great texture and flavor.| First...you have a beer
Simple step-by-step instructions with photos to make Baked Beans in the oven with sweet onions, bell peppers and a sweet and tangy sauce.| First...you have a beer
Step-by-step instructions with photos to make creamy Cajun Potato Salad with potatoes, hard boiled eggs, onions, mayo, and Creole Mustard.| First...you have a beer
Simple instructions with pictures to make Coq Au Vin: chicken with bacon, mushrooms, and onions, slowly braised in dry red wine with herbs.| First...you have a beer
Step-by-step with photos to make Cajun-style Smothered Green Beans with Potatoes, ham, bacon, onions, garlic, and spices in a rich stock.| First...you have a beer
Step-by-step instructions for Stuffed Shrimp with Crabmeat combining the royalty of South Louisiana seafood with Creole and Cajun seasonings.| First...you have a beer
Step-by-step with photos to make Cajun Twice Baked Potatoes. Potatoes, cheese, milk, and Cajun seasonings stuffed into the potato and baked.| First...you have a beer
Smothered Pork Chops simmered slowly with Cajun seasonings and onions in rich stock until fork-tender and the gravy is deep in flavor.| First...you have a beer
Creole Sauce, a Creole classic sauce made by slowly simmering tomatoes in Creole spices until a smooth yet and chunky, savory sauce is created.| First...you have a beer
Stuffed Bell Peppers! Beef, pork and veal smothered with sweet onions, peppers and seasonings, a prime example of South Louisiana home-cooking. rn| First...you have a beer
Creole Chicken Florentine. Step-by-step for seasoned chicken in a creamy Florentine spinach sauce with fresh tomatoes and Creole seasonings.| First...you have a beer
Step-by-step process for making a classic Cajun recipe. Peas in a Roux-peas with tasso and seasonings simmered in a roux-based gravy.| First...you have a beer
