It's Me

South Louisiana cuisine reflects the influences of many nations and ethnicities. The Cajun and Creole cooking we know today has been shaped by the region's history, the people who made their homes here, and the traditions they carried, shared, and adapted.

Welcome to First…You Have a Beer!

I'm Dave Howson, aka Sweet Daddy D-the recipe developer, researcher, writer, photographer, dishwasher, and chief inquisitor behind First…You Have a Beer. Here, I share Cajun and Creole recipes in simple, approachable formats for everyone from beginning cooks to seasoned veterans. Come discover the cuisines of South Louisiana and a little lagniappe along the way.

My South Louisiana Story

I was born in New Orleans and moved to St. Mary Parish at thirteen, growing up immersed in South Louisiana's food and culture. Both my family and my wife's family have roots in the region that go back generations. Later, spending twenty years on the East Coast gave me a new perspective on those roots. Seeing how facinated others had with our cuisine and culture deepened my appreciation for South Louisiana. Sweet Daddy D personifies that continuing journey-my way of exploring South Louisiana through its food and culture and sharing what I learn along the way.

I began cooking at about thirteen, influenced by my mother and cooking shows on public television. I was enthralled by The French Chef and Chef Paul Prudhomme, but most of my learning came from great home cooks I knew-neighbors, parents of friends, and especially my mother-in-law, an award-winning master of Creole and Cajun cooking. They shared a love of people and food, and a commitment to carrying family traditions forward.

I Learn, So I Can Teach, So I Can Learn

Researching South Louisiana's cultural history also allows me to pursue another passion: teaching. Through the Osher Lifelong Learning Institute (OLLI) at LSU, I teach classes on the origins of Creole and Cajun cuisines. We explore a simple question: Why do we eat what we eat here in South Louisiana?

Preparing to teach takes me deeply into the history and culinary principles behind familiar dishes, strengthening my understanding and cooking skills. My classes combine cooking demonstrations with stories of the people and times that shaped our cuisine, but I learn much more when participants share their family food traditions and experiences; learning travels in both directions.

Le Bon Papa Seasonings

My journey also led me to create Le Bon Papa Creole Seasoning, a salt-free, MSG-free, all-purpose seasoning that provides a dependable foundation of South Louisiana flavor while leaving you in control of the salt. It reflects the same practical, approachable, no-angst philosophy that guides my recipes and is another way I share our flavors and traditions.

Why First…You Have a Beer?

First…You Have a Beer is my playful twist on that familiar South Louisiana recipe opening, "First, you make a roux." I want to help you find the joy in cooking-not just in the meal at the end, but in the process of preparing it. That starts with preparation: take a breath, read the recipe all the way through, gather and prepare your ingredients, and understand where you are going before turning on the heat. The beer itself is optional; the relaxed, prepared frame of mind is not.

For a deeper look at this no-angst philosophy and the role of mise en place, read my article, First…You Have a Beer.

My Recipes

Every recipe on First…You Have a Beer is developed and tested by me in my own kitchen-sometimes many times-before I share it. You will find South Louisiana classics, original creations, and my versions of dishes I grew up eating and now prepare for family and friends. I build on familiar foundations such as roux, the trinity, smothering, and layered seasoning, with today's home kitchen in mind.

Recipes, Culture, and a Little Lagniappe

Food is the heart of First…You Have a Beer and the primary lens through which I explore South Louisiana culture. From time to time, I venture beyond the kitchen to share stories about the history, traditions, places, and people connected to our food and way of life. I call those stories Lagniappe-pronounced LAN-yap-a little something extra beyond the recipes.

Stay in Touch

To stay in the loop on new recipes, updated favorites, and cultural stories, join my email list. You can follow First…You Have a Beer on Facebook, Pinterest, Instagram, and X. I am also developing a Substack for additional stories, insights, and recipes.

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