BATON ROUGE - Chef David Johnson from Roux Louisiana at Phil Brady's was cooking in kitchen on News 2 at Noon today to whip up some Cajun Stuffed Chicken Thigh. Check out the video to see how it's done.
Roux Louisiana's Cajun Chicken Thigh Ingredients: 6 boneless chicken thighs... more »
BATON ROUGE - Our April Chef of the Month Roux Louisiana at Phil Brady's was back in the 2une In kitchen Wednesday.
Chef David Johnson whipped up some Fried Green Tomatoes Parmesan:
1 green tomato 1 cup of corn flour 1 tbsp. creole seasoning 1 cup... more »
BATON ROUGE - A local business owner has put a creole twist on fish and chips.
David Johnson, owner of the catering company Roux Louisiana, uses cooked kettle chips to give catfish a little crunch. He calls this dish Creole Crusted Catfish.
Recipe and instructions for Creole Crusted... more »
BATON ROUGE - Fresh off their grand opening last week, Roux Louisiana at Phil Brady's Chef David Johnson joined John Pastorek in the 2une In kitchen Wednesday to whip up another delicious dish.
On the menu this week: Mardi Gras Pasta
Ingredients: 1 lb. of pasta 1 lb.... more »
State police are investigating a shooting death involving Tangipahoa Parish sheriff's deputies. Sheriff Daniel Edwards says 49-year-old David Johnson was shot Sunday night in Amite. Edwards said officers responded to a disturbance and found Johnson in his yard armed with a shotgun. After a brief standoff, Edwards said a woman... more »