The Fairmont, The Sazerac Bar, The Ramos Gin Fizz, The Roosevelt, The Roosevelt Hotel, Official Cocktail of New Orleans, Amadie Peychaud, Sazerac Coffee House, Herbsaint, Absinthe, Red Beans and Rice, Dooky chase, Leah Chase, Edgar Chase IV, Old Fashioned Bread Pudding, Old-fashioned Bread Pudding, Recipe, Shrimp Clemenceau, Recipe, Recommendations. Sazerac Recipe, Ramos Gin Fizz Recipe, Red Beans and Rice Recipe, Old-Fashioned Bread Pudding Recipe, Shrimp Clemenceau Recipe, Food Recipes,


Dooky Chase Restaurant | New Orleans, LA



Red Beans & Rice

Recipe courtesy of chef Edgar Chase IV, Dooky Chase Restaurant

Traditionally, red beans and rice were served on Mondays. This was cleaning day, so a pot of red beans would be put on the stove in the morning to simmer all day, while chores were done around the house.

Every once in awhile the stew requires a quick stir, a little water, but not much else.


6 servings


- 1 pound red kidney beans

- 2 quarts water

- 1 large onion (chopped)

- 1/4 cup vegetable oil

- 1 pound smoked ham (cubed)

- 1 pound smoked sausages (in 1/2 inch slices)

- 1 cup water

- 1 tablespoon chopped garlic

- 1 bay leaf

- 1 tablespoon black pepper

- 2 tablespoons chopped parsley

- 1 teaspoon whole thyme leaves

- 2 level tablespoon salt


1) Pick through beans, removing all bad beans and any other particles.

2) Wash beans well.

3) Place beans in 5 quart pot.

4) Add the 2 quarts of water.

5) Add onions and bring to a boil.

6) Lower heat and let beans boil slowly for 1 hour.

7) When beans are soft stir well, mashing some against side of pot.

8) Heat oil in frying pan; add ham and sausage.

9) Saute in oil for 5 minutes.

10) Then add the sausage, ham and oil to beans.

11) Deglaze pan with the cup of water, then pour into beans.

12) Add all other ingredients.

13) Let simmer for 30 minutes -- the beans should be nice and creamy.

14) Serve over rice.

Chef’s Tips

- Always add thyme and black pepper.

- Never put cayenne pepper in the beans.

- Put in a little sugar.



Dooky Chase Restaurant

I went to Dooky Chase

To get me something to eat

The waitress looked at me and said

Ray you sure look beat,

Now its early in the morning

And I ain't got nothing but the blues.

- Ray Charles, Early in the Morning Blues

Leah Chase has been dubbed the Queen of Creole Cooking and at the age of 87, she’s still toiling away in the tiny kitchen at Dooky Chase in the Treme neighborhood in New Orleans. In January, her grandson Edgar Chase IV joined her in the kitchen full-time, after studying abroad at Le Cordon Bleu in Paris.

The restaurant Dooky Chase opened in 1941 as a late night place for musicians to hang out. Five years later, Miss Chase married Edgar “Dooky” Chase II and since they didn’t have a chef, she started cooking. She ended up serving famous legends like Count Basie, Sarah Vaughn, and Lena Horne - who loved her fried chicken. Cab Calloway, John F. Kennedy, and the Jackson Five all stopped in for her famous Creole cooking. In the 1960’s, the restaurant served as a gathering place for Civil Rights leaders.

Dooky Chase was severely flooded during hurricane Katrina. But thanks to donations from chefs locally and abroad, they were able to replace pipes, and restore the restaurant. Luckily their extensive art collection was spared. They have completed the renovation and are open again for lunch, with Edgar IV at the helm.

Edgar, who has been cooking along side his grandmother since he was a teenager, says he’s lucky to have Miss Leah as his teacher.



Edgar Chase IV’s New Orleans restaurant recommendations.

City Guides

- New Orleans City Guide: Online | Download

- Cajun Country: Download


Dooky Chase



2301 Orleans Avenue

New Orleans, LA 70119

T: 504.821.0535


F.E.D. New Orleans Guide
City guide »../../../../../guide/new_orleans.html../../../../../guide/download_guides.htmlshapeimage_26_link_0

Shrimp Clemenceau

Recipe courtesy of chef Edgar Chase IV, Dooky Chase Restaurant

This is one of Edgar Chase IV’s favorite thing to make at Dooky Chase.


4 servings


- 1 stick butter
- 2 medium potatoes, peeled and diced small
- 2 pounds small shrimp, peeled and deveined
- 2 cloves garlic, finely chopped
- 1/2 cup button mushrooms
- 1 cup green peas
- 1/4 teaspoon chopped fresh parsley
- 1/3 cup white wine
- Salt and pepper


1) Melt butter in 2-quart saucepan.

2) Add potatoes and cook 5 minutes

3) Add shrimp, garlic and mushrooms.

4) Cook until shrimp are tender.

5) Add peas, parsley and wine.

6) Salt and pepper to taste.

7) Cook for 5 minutes.



Old-Fashioned Bread Pudding

Recipe courtesy of chef Edgar Chase IV, Dooky Chase Restaurant


8 servings


- 1 loaf stale po’ boy bread or 5 cups cubed stale white bread

- 2 (12-ounce) cans evaporated milk

- 1 cup water

- 6 eggs (beaten)

- 8 ounces crushed pineapple

- 1 large apple (grated)

- 1 cup raisins

- 1 1/2 cups sugar

- 5 tablespoons vanilla

- 1/4 pound butter ( softened)


1) Preheat the oven to 350 degrees F.

2) In a bowl, break bread and moisten with evaporated milk.

3) Add water.

4) Pour eggs over mixture and mix well.

5) Add pineapple, apple, raisins, sugar, and vanilla and mix well.

6) Cut butter into pieces and add to mixture, mixing all ingredients well.,

7) Pour into a greased 9 x 13 inch baking dish.

8) Bake for 30 to 40 minutes.


Q & A../../../../Restaurants/Entries/2010/2/11_edgar_chase_iv.html../../../../Restaurants/Entries/2010/2/11_edgar_chase_iv.htmlshapeimage_35_link_0

Recommended By

- Chef John Besh (New Orleans, LA)

- Chef Marcus Samuelsson (Red Rooster in Harlem, NY)