The KPEL control room was filled with aromas from the kitchen of Toups' Meatery in New Orleans today.  Chef Issac Toups joined 'Mornings With Ken and Bernie' and brought along some classic French cooking done with his Cajun Twist.  Chef Toups described his dishes as,

Chicken Confit which usually is done with duck but I use chicken thighs and drumsticks marinated in various spices for 24 hours and then slow cooked for four hours in duck fat.  The confit is accompanied by white beans with butter, greens and pork.

For more details on the recipe and information about Toups Meatery listen to the interview: