Review Our Latest COVID 19 Update: City of New Orleans Vaccination Mandate - Learn More


Chef Kevin on "The 504" with Sheba Turk

Chef Kevin had a blast cooking with Sheba Turk on her show ‘The 504.’ It airs tonight at 9PM “on WUPL-My 54, Cox Channel 2 and Charter Channel 16.

Check out the recipes they prepared below!

Corn and Crab Bisque


¼ C. flour
1 Lb. Crab meat (claw)
¼ C. butter
2 C. chopped green onion
1 Quart heavy cream
24 Oz. Whole corn with liquid
1 Quart milk
1 Tbsp. chopped parsley (for garnish)
1 C. stock
Salt to taste
Big Kevin’s Bayou Blend seasoning to taste


Combine milk, heavy cream and stock. Bring to a boil then reduce to a simmer for about 10-12 minutes.
Make a roux with equal parts of butter and flour to desired color; add in to your simmering pot.
Stir in your corn with liquid, crabmeat and simmer for another 5 minutes.
Gradually add in half your green onions, salt and Joe’s stuff to taste.

*NOTE: Use the other half of your green onions and parsley for garnish.

Spinach and Mushroom Chicken with Gravy


1/2 cup butter
1/2 cup flour
1/4 chopped onions
1 teaspoon of salt
2 1/2 cups of stock
1 tsp of Big Kevin’s Bayou Blend

Make a roux with equal parts of butter and flour to the desired color. Add onions, salt, seasoning and stock.

Spinach and Mushroom

3 tablespoons of butter
1 teaspoons of garlic
1 bag of fresh spinach
1 cup of sliced mushrooms
1 teaspoon of salt

Sauté all together until tinder on medium heat for about 6-7 min.


4 thin cut chicken breasts
3 Tsp. of oil

Season chicken breast on both sides with Big Kevin’s Bayou Blend. Sauté on each side for 3 min.

Pumpkin Bread Pudding


1 10 oz. loaf stale french bread, crumbled (or 6-8 C. any type bread)
4 C. milk
2 C. sugar
8 Tbsp. butter, melted
3 eggs
2 Tsp. vanilla
12 oz can of pumpkin
1/2 tsp. of of nutmeg
1/2 tsp. of cinnamon
Brown sugar for topping


Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9” X 12” baking dish or larger. Place into non-preheated oven. Bake at 350 degrees for approx. 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce.

Whiskey Sauce


8 Tbsp. butter (1 stick)
1½ C. powdered sugar
2 egg yolks
½ C. bourbon (to taste)


Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

Back to Blog