INGREDIENTS
- 1 can of salmon - 14-15 ounces (remove bones)
- 1 beaten egg (or if intolerant to eggs could use egg substitute)
- 3 tablespoons cornmeal - I prefer using the coarser kind
- Canola oil or other oil - or use cooking spray
- 1 potato
- 1 carrot
- 1 stalk of celery
DIRECTIONS
- Combine the salmon, egg or substitute and cornmeal - mix well.
- Form this mixture into patties.
- Coat them with a little more cornmeal.
- Then fry in a tiny amount of canola oil until brown on both sides.
- Chop potato, carrot and celery into...
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Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!!
"Y'all come back now, ya hear!"
