Welcome to the home of simple, no-angst Cajun and Creole Recipes. Join me in exploring the unique culture of South Louisiana through its people, traditions, history, and of course, its food.
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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So many recipes...so little time. Dive into these categories to learn how much there is to offer!
Cindy
Le bon Papa can you tell us how to cook a juicy, succulent pork roast with that beautiful caramelized top crust? I keep trying but end up with tough stringy or mushy roast. Using Boston butt pork cut, stuffed with garlic, etc
Sweet Daddy D
Hey Cindy. I think you're off to a good start, stuffing with garlic. Try giving it a good sear, then into a 325 degree oven, covered for about 1 1/2 to 2 hours (depending on the size) with a little beer, wine or water in the pan. Take the cover off, baste and cook until its about 190 degrees internal temperature. It should slice up nicely and be juicy. That's not too hot for a pork butt.
Chris
Re: your Eggplant Dressing recipe you sent out last month. #1 you say Ground Pork - Is that Jimmy Dean type breakfast sausage or at the meat counter tell them you want ground pork or what exactly should I look for?
#2 I too think boiling the eggplant loses some flavor. Later you say you can take out the bitter seeds or you can add sugar. If we don't boil them, how do we take out the seeds instead of using sugar? I don't like the way the seeds taste when eating.
Sweet Daddy D
Hi Chris, thanks for the questions. #1 In the Cajun Eggplant Dressing I combine ground pork and ground chuck. I developed the recipe with ground pork that is usually available in the meat department but you can ask them to grind some fresh for you (usually from a pork butt). The way the recipe is written, it is not the Jimmy Dean Pure Pork Sausage, although that would be a great substitute. If you look at my New Orleans Oyster Dressing, that one has Jimmy Dean's Pure Pork Sausage as an ingredient. #2 If you salt the chopped eggplant and let it sit for a while, that will not only help take out some of the water, but will also help remove some of the bitterness. The long cooking time also helps reduce any bitterness. If there is an abundance of seeds, the only way I know to remove them is to cut them out with a paring knife, or scrape them out with a spoon.
William John Weber
Having problems with your site. My autofill added Louisiana to the state on the ship to other address side. It can't be deleted and it would not accept my order. Filled out both shipping addresses to see if that would work. Problem is now it is adding shipping where it was free before. Can you do anything on your end to erase my order and I will try again?
Sweet Daddy D
I've responded to your question via email to [email protected]
Russ Schmitz
Sweet Daddy D, Love your website and recipes. I’m making Jambalaya this weekend. Also love your philosophy, I told my daughter thirty years ago when I was teaching her to cook—first rule of cooking is grab a beer.
Take care, Russ
Sweet Daddy D
Yeah you right, Russ. Can't go wrong with a beer. If you burn the dish, at least you have a beer! Keep cooking, my friend.
Cindy V
Request: Oyster Dressing!
Love getting your emails. Fun, phunny, and yummy!
Sweet Daddy D
Yeah you right, Cindy V. I Thanks for those kind words. I got you covered on the oyster dressing, watch out for the next email!
Marian Martinez
Thank you for the birthday greeting! You really are SWEET Daddy D.
Sweet Daddy D
Aw shucks
Jeanette Maddox
I can’t wait to try out some of these recipes. Do you have a Crab cake with Veloute sauce recipe?
Sweet Daddy D
Jeanette, glad to have you aboard. I have never published my crab cake recipe, but I'll plan to move it up the list now. I hope you find some recipes you like, keep in touch!
TROY TRAHAN
I stumbled across your web site & will try some of the recipes. I am from Bayou Vista too...family has been there since 1950's. I lived on Hwy 182 between Moon St and Uranus St.
Sweet Daddy D
Welcome, Troy. I hope you find something you like. I spent a lot of time down that way when I was growing up! Thanks for reaching out.
Carliss Henderson
I can’t tell you how grateful I am to have bought your seasoning, and bbq shrimp mix. Those are the flavors you can only get in Louisiana from a true Louisianan.. I miss home , but when I use your seasoning and recipes , I feel like Iam back in Algiers point .Thank you . I put that shi.. on everything.my family is very impressed.
Sweet Daddy D
That is so sweet, Carliss! I appreciate your support and thanks for taking the time to reach out!
Mike Binnings
OK..did the shrimp and asparagus..outstanding. Next week it wil be the shrimp and cane sauce. Every Sat. I go the Covington Market and get shrimp and the fixings.., veggie guy, bread lady, shrimp man…etc.Going thru your receipts will be fun. Really enjoying your Le Bon Pappa..good seasoning. Am I on your mailing list…Mike Binnings STPH
Sweet Daddy D
Hey, Mike, I'm glad you are enjoying the recipes. It doesn't look like you've signed up for emails. Just go to the header (top) of any page and click on subscribe. Add your name and email address and that should do it. Keep cooking!
Mike Binnings
On my way to the store for the beer and stuff for the Cajun potatoes and beans for lunch with my wife today. Enjoyed this morning......Chaplain Mike
Sweet Daddy D
Chaplin Mike! So great meeting you yesterday. I think you made all the difference! Thanks for that, hope you enjoy the website!
cynthia scott
I love your website. I happened to come across it looking for stuffed mirlitons like my Mom made. Your recipe was perfect!
Sweet Daddy D
Thank you, Cynthia. That’s a high compliment, much appreciated.
Mike binnings
OK…I now have cooked the Cane Syrup shrimp and then the dirty rice. I got to back off as I am gaining weight drinking all that beer required of your receipts.
Both were fantastic! I am really enjoying this. But; I have signed up again for your newsletter and still not receiving it. Hope you are doing well…Mike Binnings
Sweet Daddy D
Hey, Mike. I know I've been a little slack with the newsletter lately, but don't forget where we met just over two weeks ago. Still recovering from the knee replacement, but I plan to be back in the saddle soon. In fact, while I'm recovering I'm working on republishing some of my existing articles, including the one for Dirty Rice. That should be out in a few days. No major changes to the recipe but updating the format and images for improved clarity and to better align with the current search requirements. If you liked the Cane Syrup Sauce on the shrimp, check out the recipe for the pork tenderloin with the same sauce. You are definitely on the email list and should see something soon. Thanks!
Stacey Myer
Hello my name is Stacy and I am from Alexandria Louisiana I lived in sulfur Louisiana for 12 years so I had satisfaction of eating a lot of Cajun food plus I worked at a Cajun restaurant. I am trying to make crawfish fettuccine but I don't have nothing but the Alfredo sauce and the fettuccine and crawfish that's not going to be too good as it?
Sweet Daddy D
Hi, Stacey. Thanks for reaching out. I assume you heave a jarred alfredo sauce mix. With the pasta and Louisiana crawfish, that should be good. Maybe add a little extra parmesan or romano cheese. Did you see my recipe for Crawfish Fettuccini Alfredo? It's pretty simple and delicious. Enjoy, let me know how your dish turns out!
Chris
I used your Stewed chicken recipe as a guide. I used a baking Hen in lieu of young chicken. Left out bell pepper and wine because I did not have them. Stewed in a crock pot after assembling in a Dutch oven. Hats off to you Ya bro! It's Fantastic
Sweet Daddy D
Fantastic, Chris. I appreciate you giving the recipe a try and am glad it gave you a guide to make it your own.