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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

New Orleans

Cajun Popcorn

Pour peanut oil 2 inches deep into a skillet. Bring oil to 365 degrees. Place crawfish in a bowl, separating…

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Redfish on the Half Shell

Preheat oven to 425 degrees. Rub the redfish fillets with oil, and season the flesh of the fillet with Creole…

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Robert’s Seafood Remoulade

Place onion and celery into a mixing bowl. Add remaining ingredients and blend well. Remoulade sauce tastes better if made…

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Redfish Orleans

Brush the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black…

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Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce

Boiled Shrimp  Place everything except the shrimp in an 8-quart stockpot. Bring the mixture to a simmer and cook for…

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Grillades & Grits

Place one to two tablespoons of the bacon grease in a large heavy skillet and place on high heat. Season…

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RSJ’s Seafood Gumbo

In a large stockpot, bring first 10 ingredients to a boil. Reduce heat to a brisk simmer and continue to…

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Grouper Orleans

Preheat oven to 350 degrees Place seasoned flour into large shallow pan,.  Lightly flour filets.  Heater butter in a large…

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RSJ’s Chicken Jambalaya

Heat a large heavy duty cast iron skillet or dutch oven (2-gallon capacity) on high heat. Place the sausage in…

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