Grillin with the Guru Pork Tenderloin, Olive Loaf, Seafood Bisque

Temperatures are finally cooling off in Cajun Country.  There’s no better time to fire up the grill and enjoy some time outside.

These fall-inspired dishes will feed your soul and fill your belly.

Pork Tenderloin


  • Pork tenderloin is an incredible protein with a very subtle flavor.  Too many times these cuts are marinaded with very strong flavors like rosemary and vinegars that only mask the tangy pork flavor.  
  • The best approach is to dry the outside well with paper towels, oil lightly with a neutral cooking oil, and season with Louisiana Love.
  • Grill over a hot fire until an internal temperature of 130 degrees is read on a meat thermometer.
  • Being that the tail is thinner and smaller, keep it away from direct heat to prevent overcooking. 
  • Allow the tenderloin to rest for 5-7 minutes under some foil and enjoy.
  • Pork tenderloin is just as delicious served hot, room temperature, or cold. 

Shrimp, Corn, and Tasso Bisque

This recipe is adapted from the world-famous crawfish, corn maquechoux made famous by Keith’s dad, Ray Guidry, and his uncle, Howard Guidry.

Have plenty of French bread on hand to wipe them bowls clean!


  • ¼ cup Olive oil
  • 3 cans Whole kernel corn (12 ounces)
  • 8 ounces Tasso (small diced)
  • 1 cup Dry white wine
  • 1 quart Heavy whipping cream
  • 1 can Cream style corn (12 ounces)
  • 1 large Yellow onion (chopped)
  • 1 medium Bell pepper (chopped)
  • 3-4 cloves Garlic (chopped)
  • 1 lb Louisiana gulf shrimp (71-90 count)
  • 1 cup Green onions (sliced)
  • Louisiana Love Seasoning Blends to taste
  • 1 pint Half and half cream


  1. Drain whole kernel corn well through a strainer and allow to stand for about 10 minutes.
  2. Place a large, heavy pot over medium-high heat and add oil.
  3. Once the oil is hot, add the corn and cook, stirring frequently, until it begins to brown.
  4. Add tasso and cook for 3-4 minutes.
  5. Add wine, stir well, and cook for 3-4 minutes.
  6. Add heavy cream, onions, bell pepper, and garlic.
  7. Add cream style corn, bring to boil, then reduce to simmer.
  8. Season with Louisiana Love.
  9. Cook uncovered for 15-20 minutes stirring occasionally.
  10. Add shrimp and cook until they turn pink.
  11. Taste and adjust seasoning.
  12. Add half and half until desired consistency.
  13. Finish with green onions. 

Decadent Olive Bread

This simple recipe is absolutely addicting. Don’t rush the baking time as all of the flavors will combine to make this dish unforgettable. 


  • 1 loaf French bread
  • 16 ounces Olive salad mix (well drained)
  • ½ cup Green onions (sliced)
  • 4 ounces Butter (1 stick, room temperature) 
  • ½ cup Mayonnaise
  • 1 lb Pepper jack cheese (grated)
  • 2 tablespoons Louisiana Love Seasoning Blends


  1. Preheat oven to 350 degrees.
  2. Using a bread knife, cut a “V” out of the top of the loaf creating channel.
  3. Place the remaining ingredients in a large bowl stirring well to combine.
  4. Add the mixture to the channel in the bread, place on a lined baking sheet, and place in the oven for 20-25 minutes.
  5. Remove once the mixture is bubbly and slightly browned.

Caution: It will be very hot!