Fried Shrimp and Crawfish Creamy Alfredo with Patton’s Hot Sausage Crumble


I promise I will post more healthy recipes for Lenten Season in the coming weeks! I wanted to post this comfort food recipe that I made a couple of weeks ago before Lenten began. It was my last date with sin lol. Here is another pasta recipe to add to your collection that combines all of my favorite ingredients. It’s a little labor intensive but it is so worth it! Buen Provecho!


– 1 package of frozen crawfish (or lobster if crawfish is unavailable but if you can order crawfish online order it from

– 1 box of good thin spaghetti

– 1 stick of salted butter

– 1 clove of minced garlic

– 1 cup of heavy cream

– 1 ½ cup of shredded Parmesan cheese

– ¼ cup of chopped parsley

– 1 pound of deveined fresh medium sized shrimp

– 1 cup of buttermilk

– Cajun seasoning

– 1 cup of flour

– Peanut oil or vegetable oil

– 1 Patton’s hot sausage patty or ½ link of chorizo

– Garlic Bread



Remove crawfish from package and rinse with cold water. Season with Cajun seasoning. Set aside. In a medium sized pot boil water and add spaghetti. Cook until al dente. Do not drain pasta. Meanwhile, sauté garlic and butter in a medium size stockpot on low medium heat. Add crawfish. Cook for two minutes. Add heavy cream. Season with a sprinkle of Cajun seasoning. Add the spaghetti to the pot with tongs. Make sure that you shake the excess water over the spaghetti pot as you grab a heaping of spaghetti with the tongs. Mix spaghetti with Alfredo sauce. Add Parmesan cheese and set aside. Chop parsley and set aside.

In one bowl add buttermilk and another add flour with 1 tbs. of Cajun seasoning. Heat pan with oil for frying. Dip shrimp in buttermilk. Remove excess and dip into flour. Fry shrimp until golden brown. Remove cooked shrimp from the pan and lay on a paper towel. In another pan, cook your hot sausage patty or chorizo link. Drain on a paper towel. Serve spaghetti with fried shrimp and hot sausage crumble over warm garlic bread.






I love Gumbo Z’Herbes!!


I first had Gumbo Z’Herbes at the famous Dooky Chase Restaurant in New Orleans made by the culinary legend Leah Chase. I had the pleasure of working with Mrs. Chase when I curated an exhibit about her life, faith, family and career for the Southern Food & Beverage Museum. Mrs. Chase is now 91 years old and she is still a force to reckon with. If you are ever in New Orleans you must go to the Treme and try this mouthwatering Creole gumbo that is served on Holy Thursday before Good Friday. But of course you have to go to Mass first to confess all of your sins before Lent season! 😉

Now this is a very hearty gumbo filled with yummy greens. The recipe calls for 9 different greens to celebrate the 9 different churches visited during Jesus’ walk when he was crucified. Also, as many greens go in the gumbo so does the meat. Most Creoles use chaurice (creole sausage) and other pork meats to flavor the gumbo but for this recipe I substituted pork with smoked turkey tails. I love pork! But today I wanted something a little bit nicer to my waistline. I also put some Latino Who Dat Nation in the gumbo by adding culantro (stronger cilantro herb) and Navy beans based on my love for Cuban Caldo Gallego……Tomaaa!!!!


1 bunch of collard greens
1 bunch of mustard greens
1bunch of turnip greens
1 bunch of culantro
1 bunch of kale
2 cups of chopped cabbage
1 bunch of Swiss chard
Top leafs of beets
6 stalks of green onions
2 lbs of smoked turkey tails
1 finely diced onion
1 finely diced bell pepper
1 finely diced celery stalk
1 stick of salted butter
1 cup of flour
1 chicken bouillon cube
2 cans of Navy beans (rinse canned liquid from the beans and drain)
Gumbo File for thickening


In a stock pot cover your smoked turkey tails with enough water to cover until tender. Boil on a medium low heat until tender. Once they are tender reserve the liquid and remove the turkey tails from the pot. Chop into small pieces and remove any bones. Put the chopped smoked turkey tails back into the pot.

Wash, drain and finely chop all greens and green onions. Add the greens to the pot and boil at a medium-low heat for 40 minutes.

Make a roux. Finely mince your onion, bell pepper and celery. Sauté in a small pan with a stick of salted butter until translucent. Add bouillon cube and fresh ground black pepper. Add flour and stir to make a blond roux. Add the roux to the gumbo and stir well. Add Navy beans and your bouillon cube. Cook for another 20 minutes. Serve with toasted baguettes and Gumbo File to thicken. Le Bon Temps Rouler a lo Latino!




Almuerzo!! Lunch!!


What’s that show on the Food Network? Sandwich King? Well I love sandwiches!!! I grew up in Chicago and spent many summers in New Orleans with friends and those two cities love a good sandwich! Working class cities where you had to eat fast but eat good! Just read the history of the Po’ boy or the Chicago Italian Beef. Here is a sandwich I whipped up together for lunch.

Umm not sure what I will call it. Any suggestions?


Whole grain sliced bread
Sofrito Mayo (Sofrito mixed with Mayo)
Sliced Avocado
Dubliner Cheese
Sliced Red Onion
1/3 cup of Mixed Greens
6 slices of Italian Salami

*Serve with your favorite chips. Zapps are my favorite!


My First Cookbook Review in Spanish! Muchisimas Gracias El Tiempo New Orleans!

My cookbook, New Orleans con Sabor Latino: The History and Passion of Latino Cooking launched on November 1, 2013. I am so grateful for the reception it is receiving. My goal for 2014 is for my cookbook to be part of everyone’s kitchen library from the East Coast to the South. So far I know the book is in Puerto Rico and Germany! Hopefully, the book will be translated in Spanish for Spanish speaking readers. The culinary history of Latinos in New Orleans needs to be shared! Le Bon Temps Rouler a lo Latino!


What’s for dinner on the Twelfth Night! Feliz Dia de Los Reyes!


It’s cold outside y’all! Yikes! I wonder what hurricane season will look like? I had to whip up something fast for the family so I made a Balsamic glazed roasted sweet peppers with chorizo and a creamy sofrito sauce served over herbed couscous. Que Rico! Slap yo’ mama good! Enjoy it and let me know if you liked the recipes! Le Bon Temps Rouler!

Roasted Sweet Peppers with Chorizo


Assorted sweet small peppers (1lb)
1/2 cup of julienned red onions
1/2 cup of julienned gala apples
1 clove of chopped garlic
1 Mexican chorizo link
1tsp. salted butter
2tbs. of balsamic vinegar
1 box of herbed couscous

*I will post my Sofrito recipe when I make a fresh batch. It’s a Latin pesto sauce that you keep on reserve in your freezer for sauces, meats and beans.


-Roast assorted small sweet peppers at 400 degrees for 20 min.
– Julienne onions and apples
– Sauté onions and apples in salted butter until onions are translucent on medium heat
– Add chorizo and garlic and sauté until chorizo is thoroughly cooked
– Add peppers and sauté for 2 minutes
– Add balsamic vinegar and reduce heat. Cover and simmer for 5 minutes.
-Serve over herbed cooked couscous

*Follow herbed couscous box instructions

Any questions or feedback let me know! It was riquisimo!!




Barnes &Noble Book Signing Mandeville, Louisiana

I had a blast at my book signing today! I met some really cool people and signed some copies on this rainy day. I met a Peruvian personal chef and she really got me thinking about opening my personal chef business here in Louisiana. I love to come in a home or business and cook for people. I love that moment when my clients taste my food and I see the look on their faces. Priceless!!! Now that I have published my first cookbook, I am really thinking about what 2014 will look like. Nevertheless, I am looking forward to scheduling more book signings at other Barnes & Nobles throughout Louisiana, New York and Chicago and bringing Latino Who Dat Nation in 2014 to a city near you!



Won’t you be my neighbour!

I grew up in Chicago but my fall and summer weekends were spent in South Haven, Michigan. If you have ever been to South Haven then you know how beautiful the town is with its lighthouse, sand dunes and the best Sherman ice cream parlor! My parents own a summer home in a small gated community right in the woods in a small log cabin house where you can see all of Lake Michigan from your bedroom. It is the most peaceful place I have ever been. Anne, our retired teacher neighbour from Texas who owns a home that is to die for, works closely with the South Haven Memorial Library. Anne, I wanted to thank you so much for making sure that my cookbook is available at the library! South Haven residents and vacationers check out my cookbook New Orleans con Sabor Latino: The History and Passion of Latino Cooking! Can’t wait for blueberry season! I was just at Crane Orchards picking apples in October.