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Grinds: A Taste of the Bayou September 5th, 2008 by Kawehi Haug I’M NOT GOING to go into too much detail about the new Cajun restaurant, A Taste of the Bayou, on Kapahulu Avenue because I want to give it a proper review in the newspaper. This is just an FYI post to get people interested in the place.

Found this great "'make a day before" recipe for a cold crawfish dip! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers. INGREDIENTS: 1/2 cup butter 2 pounds crawfish tails, with fat (you may wish to chop up crawfish tails for smoother consistency) 4 (8 ounce)

Thanks everyone for checking up on me. I am safe, folks are headed back to their homes, and electricity is slowly being restored to the New Orleans area. All this is cause for celebration, and therefore, let the blog posting resume!

Jerry Reed 1937-2008 CMT is reporting sad news:   Jerry Reed, the singer, songwriter, guitarist and actor whose No. 1 country hits include “When You’re Hot, You’re Hot,” “Lord, Mr. Ford” and “She Got the Goldmine (I Got the Shaft),” died Tuesday (Sept. 2). He had been diagnosed with emphysema and was in hospice care.

First Rick Nichols does a review of Zahav and now he’s on the Creole beat. We guess this leaves more time for Craig LaBan to be the subject of odd fiction pieces but times are tough in print. Craig don’t let your bud get in on your space, we worry.

2 Tbs. butter or margarine1 Med. onion, chopped1 Cup bell pepper, chopped1 (1-lb.) pkg. Hillshire Little Smokies Sausages cut into slices1 (14 1/2 oz) can diced tomatoes, drained1 Cup converted rice2 Cups chicken broth1-2 tsp. garlic powder3 Tbs. salsa or Green TabascoCajun seasoning to tasteMelt butter in a large saucepan over medium-high heat.

"Gustav & New Orleans - Bloggers and Webcams Looking into the Eye of the Hurricane 12345 Julia Rosien | 09/01/2008 - 13:04 | Add new comment Minute by minute coverage... read more

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Living with someone who works at a library allows us a multitude of cook books.  We have about 14 of them borrowed right now.  So, we are trying to just pull something from each of them to try.  It is a cook the book week of sorts.

Brown Rice Jamabalaya with Shrimp and Chicken Andouille. Click on the photo to enlarge. We had been craving making a Jambalaya over the last few months, lamenting not being able to return to our favorite city and its wonderful local cuisine due to our healthier lifestyle.