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Showing only recipes by “Tom Fitzmorris.”

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9077
oysters-dunbar

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...

9078
seafood-gumbo

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....

9079
chicken-andouille-gumbo

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...

9083
alines-crawfish-etouffee

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...

9084
fried-catfish

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 ...

9085
hush-puppies

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 ...

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9086
seared-tuna-with-tomato-lemon-vinaigrette

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...

9087
salmon-florentine

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 ...

9088
root-beer-glazed-ham

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...

9090
cane-smoked-turkey

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...

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