This smothered okra and tomatoes uses frozen cut okra, tomatoes, and andouille smoked sausage and is cooked low and slow until everything melts into a rich, silky stew and served over rice. Why This Recipe Works? One thing I can remember reading about Smothered Okra & Tomatoes is that it's ...
Mark Romig is a native New Orleanian whose career in public relations, tourism, and hospitality has spanned more than four decades, helping tell the story of his hometown to the rest of the world. A 1978 graduate of the University of New Orleans with a degree in Hotel Restaurant and Tourism ...
Chef Tommy DiGiovanni was born and raised in New Orleans and grew up in the family business which meant he had a job after school every day at his father and uncle's restaurant. His father, Gaetano "Guy" DiGiovanni, ran The Little Italian Restaurant, where he started working at age 12. By 14, he was ...
