Restaurant dishes

Tommy Centola: Versions of Some Recent Restaurant Dishes | Community

A few weekends ago, my wife and I traveled to Monroe, Louisiana to attend my niece’s wedding. When we were looking for a restaurant to eat, we wanted one that was not part of a chain. Trapp’s on the River was suggested. Since it was a New Orleans style restaurant, we couldn’t pass it up.

I like to try these types of restaurants. Of course, I compare them to my kitchen. This is a restaurant I would eat at again. Naturally, I will always choose my cuisine over others. Two of the things we ate were good. Today I want to share my versions of two of the dishes. The first was a crawfish pie. For a starter, I had Chicken and Andouille Jambalaya. Gather your ingredients and head to the kitchen.

Crayfish pie

Cajun Chicken and Sausage Jambalaya

Tommy Centola, the Cajun Creole chef, is a New Orleans native who moved to Searcy after Hurricane Katrina and published his second cookbook, “Creole and Cajun Comfort Food.” More information is available on his website. and on Facebook @creolecajunchef.

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