TabyanInn

This seafood gumbo is another variation of the basic gumbo recipe, with various seafood morsels. I grew up with these gumbos—simple stews with whatever meat you have on hand.

The sis one of my favorite Cajun dishes. It is not a stew, but more of a wet rice dish. I just love the sausage version.

This is a great way to cook a cheap cut of beef, and goes along with many of our family dishes. Round steak is a traditional companion to many of our family Cajun stews. It is best cooked in a cast iron skillet—nothing else quite gets the same seared taste. And the searing is critical.

This dish really has nothing to do with pizza—but is still a great party appetizer. My mom used to make this as an appetizer for parties and get togethers, way back in the 70s. It is just as good today as it was back then!

This taco casserole is almost like a Mexican lasagna—full of layers, not as creamy, but equally delicious. It is pretty easy to make and customize, too.

This is a great recipe for beans with some meat with them. You can eat the beans and meat together, or put them in some tortillas to make burritos.

This is another Filipino stew my dad’s dad made. We have it at family get togethers and reunions. Just another tradition from the TabyanInn.

We got this fantastic recipe for shrimp salad from my Uncle Rocky. We’ve altered it over the years, but it is still a delightful summer salad—alone or a side dish.

Traci and I had some sweet cream waffles at this restaurant in Oklahoma City, and loved them so much we had to reproduce them. The restaurant is unfortunately no longer in business, but we still make these waffles!

This dish is a great way to cook a bounty of asparagus for meals or just for, well, snacks. We got this recipe from my sister, Cyd King. I have no idea where she got it, but it is a delicious snack (see what we did there?), especially during the spring and summer.