Chef Chuck Subra is lengendary for renditions of the dishes his family shared when he was growing up in Lafayette.

"We always had many of the same dishes for Thanksgiving, including my mom's Pot Roast and we would always go to my Granny's house in Morgan City," Chuck said. " My mother is the oldest of 6 girls so the family includes three of their husbands and 14 grandkids. We always have turkey, cornbread dressing, cranberry sauce and a baked ham. My Granny also always cooked mac and cheese and seafood gumbo with chicken and sausage in it. Each one of the daughters would also bring a dish. My mom always prepared the pot roast with gravy and for dessert, we had sonmething we would call 'green slime.' It is also called Watergate dessert.  When my mom makes it she uses small curd cottage cheese and omits the mandarins and walnuts."

Chuck shared a number of his family recipes with us including his mother, Wilma Subra's, Pot Roast, Pumpkin Bread Pudding with Louisiana Molasses Gastrique and Candied Pecans and Louisiana Crawfish and Corn Maque Choux. We are also including the link to the Seafood Stew with Sweet Potato Biscuits he created for a culinary demonstration he did with us earlier this year.

Chuck currently serves as Executive Chef at la Cote Brasserie in the Renaissance Arts Hotel in New Orleans. He is soon to make a move to the JW Marriot, also in New Orleans, where he will serve as Executive Chef.