Locally born and raised, cooking practically runs in this restaurateurs’s blood. Timmy Credeur grew up working alongside his mother cooking and bussing tables at Don’s Seafood and Steakhouse, where his parents also met. In 1973, he teamed up with Donny Landry II to open Don’s Seafood Hut. In 1975, they expanded their menu and moved to their current location on Johnston Street, with himself as chef and his mother as partner. Five years later, he would kickstart (and win) the first-ever gumbo and chili cookoff.
In 1985, the mother-son duo would open a second New Orleans location. He remained there for a time before pursuing other restaurant ventures in Orlando and Lafayette.
Now retired, Timmy Credeur has spent the past 15 years working as a caterer, while spending quality time with his wife Kitty and three children. After so many years, he still cooks for the love of it.
“What I’d enjoy most is sending out the food and seeing your face,” Credeur reminisces. “I just love to make people smile with food. That’s pretty much it. And I’ve succeeded because I get to do it every day.”
Shrimp and Tasso Pasta
INGREDIENTS
1 lb. shrimp, cleaned, and peeled
½ lb. tasso, diced
½ stick of butter
1 c. onion, chopped
1 c. celery, chopped
1 T. red pepper
2 chicken bouillon cubes
2 pt. heavy whipping cream
1 c. Parmesan cheese
½ c. finely chopped parsley
1 T. paprika
INSTRUCTIONS
1. Saute onions and celery in butter on medium fire for 12 minutes.
2. Add cream, red pepper, chicken cubes, parsley, paprika, and ½ cup Parmesan cheese.
3. Stir until smooth, then add tasso.
4. Add shrimp and cook on low heat until shrimp are pink.
5. Spread over flat fettuccine pasta. Sprinkle top with Parmesan cheese.