Chef’s rooted in La.’s Cajun cuisine

Renowned chef Charley Addison, Louisiana born and raised, has a few Thanksgiving tricks for chefs in his latest release, “Cooking with Crazy Charley: Cajun and Creole Cuisine.”

“Everyone wants to come over to grandpa and grandma’s house (for Thanksgiving),” he said. Addison and wife Ruth have six children, 14 grandchildren and one great-grandchild over that day for dinner.

Born and raised in Osyka, Miss., Addison’s grandmother taught him to cook at age 9. Johnny Cakes – a cornbread concoction – was the first thing he made. From then on, he was hooked.

When he enlisted in the Navy in 1953, Addison’s Louisiana roots continued to emerge in his cooking. At every duty station, fellow seamen requested a Cajun meal.

“They didn’t care what else I cooked. They all wanted me to make gumbo or jambalaya,” he said.

After a 25-year career in the Navy, Addison retired and moved his family to the West Coast. It was there that he penned his “Cooking with Crazy Charley” series, which is published in south Louisiana by Pelican Publishing Company. He also started his own line of sauces and easy-preparation meal packages, which have been featured on the Food Network’s “Unwrapped.”

To him, no other style of cooking compares to Louisiana.

“I’ve been all over the world and Louisiana cooking is the best. My Cajun heritage showcases the beauty of south Louisiana cuisines, with a little Creole mix in there somewhere,” he joked.

Addison continues to return to the area regularly. His Web site recounts a recent trip to visit in-laws that included a trip down Bayou Lafourche courtesy of the park service.

Not surprisingly, the trip also yielded a few more recipes to his collection.

Despite his California address, Addison said his heart – and palate – belong to south Louisiana.