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Showing only recipes by “Tom Fitzmorris.”

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Oysters Dunbar

Next to the Holy Grail, the most difficult thing in the world to find is a recipe from a restaurant that is no longer in business. I’m as...

by Tom Fitzmorris


Seafood Gumbo

When I was growing up, my mother made gumbo every week, usually twice—chicken-filé gumbo on Wednesdays and seafood-okra gumbo on Fridays....

by Tom Fitzmorris


Chicken-Andouille Gumbo

This is my favorite style of gumbo. I’ve enjoyed it literally all my life, as it is basically my mother’s recipe, a regular part of her w...

by Tom Fitzmorris


Aline’s Crawfish Etouffée

Etouffée means “smothered,” and that’s the idea. It’s not a long-cooked stew. My mother’s version of this Cajun classic is important to m...

by Tom Fitzmorris


Fried Catfish

It’s gospel, as far as I’m concerned: No catfish you ever make will ever be as good as catfish rolled in cornmeal and deep-fried. If you ...

by Tom Fitzmorris


Hush Puppies

Hush puppies are essential to Fried Catfish (see recipe), and they’re good with any other seafood platter, too. You make them especially ...

by Tom Fitzmorris

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Seared Tuna with Tomato-Lemon Vinaigrette

Although the menu at Gautreau’s is constantly changing, there always seems to be a great tuna dish on it. This is one I recall from the e...

by Tom Fitzmorris


Salmon Florentine

For this dish, buy the thickest salmon fillets you can, remove all the skin (not as hard as it looks—just have a sharp knife handy), and ...

by Tom Fitzmorris


Root Beer-Glazed Ham

This is without a doubt the most-asked-for recipe in the 17-year history of my radio show. Demand for it rises during the holidays but ne...

by Tom Fitzmorris


Cane-Smoked Turkey

I cook my turkey in a big barbecue pit. It gets hotter than a smoker, but because I keep the turkey away from direct heat, it cooks slowl...

by Tom Fitzmorris


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