Big fluffy 4-egger, filled with my homemade spicy sausage, japs & onions and Tillamook cheddar cheese.
Splashed wit a lil' Cajun Power/Louisiana Lightning Strike hot sauce & sided up wit a rolled cheese quesadilla and a cuppa black mud.
Wouldja bleeve there a half pound of sausage in this omelette? Bleeve it!
Chicken breast strips, prepped kaw-cajun style & deep fried in the ol' Griswold ~ gameday snackins.
Kicked up to the moon wit my new favorite seasoning ~ Pig Pen's Spicy
After trimmin' the breast meat off the bones ... (I left some meat on the bones), I threw them into a pot and commenced to making some soup: chicken, rice, pearl onions, carrot, okra, peas, celery, turnip greens, taters ... and I don't know what all ~ kicked up wit dat good Cajun Power garlic sauce & a splash of Lightning Strike.
Crusted with chopped pecans & napped with my homemade praline bbq sauce
Prepped and wrapped in bacon love ~ ready for the fire.
Whole pork tenderloin, first seasoned with Pig Pen's Original spice then seared in the ol' Griswold ... then cut into 4 thick medallions & rolled in my homemade creole mustard ... then wrapped in bacon.
Scalloped chipotle corn casserole w/cornbread bacon topping
Hot out the oven, bubblin' all happy & dusted wit a lil' chipotle powder
Leftover day old cornbread, chopped bacon & butter ... cornbread/bacon streusel topping for the scalloped chipotle corn casserole.
Thick & hearty ~ lotsa asparagus, taters, onions & bacon...
Served up wit a dollop sour cream & a few more bacon bits...
Fat Johnny's Soup Kitchen is open fer bidness
The ol' Griswold skillet, greased up real good wit bacon fat & heated up in a hot 400* oven ... then cornbread batter poured in it & baked about 20 minutes. 
Getting the skillet HOT first is what creates dat nice crust on the bottom & sides of the cornbread ... the bacon fat is what makes it taste good!
Warm cornbread all slathered up wit sweet butter & drizzled wit some dat good Steens molasses ... perfect go-with fer a bowl of dem ham & beans.
Dining down on the low-low ~ dem beans & cornbread on a cold snowy day ... don't git no better'n dat.
Real mashed potatoes, infused wit a lil' horseradish (and butter, sour cream & milk)
Smothered wit dat good kaw-cajun mushroom & onion gravy ... and served with a side of green peas.
Oh Yeh, gotta start wit a lil' dabba butter in the hole....
Steak seasoned with cajun seasoning, lotsa fresh mushrooms, onions, garlic, bronze cajun roux and a couple other *secret* ingredients just out of camera range...
Meat browned, layer of mushrooms, onions and garlic under the meat ~ topped the meat with the rest of the veggies, poured a 1/2 beer over & lidded into the oven to git tender.
After bakin' fer about an hour, made a gravy wit dat pan goodness & baked for a few minutes longer just to make sure it was good & happy. Sided up wit some real mashed horseradish potatoes...
Tender baked steak smothered in a killer kaw-cajun mushroom & onion gravy
On a lightly toasted poboy bun, with some garlic-stuffed olives and good kettle chips
Mais, there's sandwiches ... and then there's SANDWICHES
Simply dressed with a few dill pickles and a schmear of homemade creole mustard
Lebanon boloney, salami, black forest ham, Tillamook cheddar, bleu cheese stuffed oil cured olives, lil' dijon ... on grilled sourdough.
Not all sandwiches are created equal ... tru dat.
Homemade Cheesy Taters & Ham Casserole
Skippin' Jenny Soup
Bronzed Shrimp Etouffee
Rendering down some Burgers Smokehouse bacon: used the bacon to make a bacon/horseradish chip dip, put some of it in succotash, some of it in a cheesy potato/ham casserole ~ even used the bacon grease to make a roux for to make a mornay sauce for the casserole. Pork fat rules!!
Sour cream, horseradish, bacon, scallions, kosher salt & white pepper ~ bacon/horseradish chip dip.
Big fat Fordhook limas & bacon ... the beginnings of succotash ~ later added some corn & tomatoes. 
This is that great Burgers Smokehouse bacon, end pieces off their premium sliced slabs, that I buy for cooking & seasoning. It's the best buy at the groceria ~ one dollar.
I like to cut the chub of bacon pieces into 6 sections, then indvidual wrap each section and throw them in the freezer. Easy peasy to grab one when I need a lil' bacon to cook with. Frugal too, yeh.
Sections cut & wrapped - ready for the freezer. When you render them, there's no further slicing necessary, as all the pieces come apart during cooking and you have perfect size bacon bits.
Chicory latte ~ Big Easy style.
Life is too short to drink sh*tty coffee.
I buy the Cafe Du Monde locally, and the French Market was sent to me by my buddy UnYawn, who live down there in New Orleans. I like the French Market cawfee more better.
Hoppin' John breakfast burrito smothered with a savory ham/andouille etouffee
Not your father's bacon & eggs, no
Sunday breakfast on da bayou....
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