Drake Leonards, Executive chef at Eunice Restaurant, in Houston is heating things up in the kitchen with a real Cajun staple to get you through meatless Fridays during lent.

HOUSTON – Oyster season is back in full force and Eunice’s Executive Chef Drake Leonards is excited about it and even more pumped to bring a modern Cajun-Creole brasserie-style menu inspired by the flavors of his childhood to Houston. The seasonally-inspired menus marry European influences with the ingredients and food ways of the Gulf Coast; items include a full raw bar. Many people don’t know how to shuck oysters, but it is a very simple processGet yourself and oyster knife Hold the oyster firmly with a towel Insert your knife into the small opening crack in the oyster Twist your oyster knife and you should hear a small crack Follow your oyster up and around with your knife Open and enjoyTo find out the many varieties of oysters offered at Eunice, just visit them by clicking here!

HOUSTON – You don’t need to drive far to celebrate Mardi Gras. Instead, bring a taste of Louisiana to your own Mardi Gras party with some classic Cajun cooking. If you got friends coming over, light bites like Cajun duck poppers are convenient and a nice dish to get the party started. Cajun duck poppersCajun Duck Poppers (KPRC)(Serves 4)Ingredients• 1 ½ lbs. King’s Cake Milk PunchKing's Cake Milk Punch (KPRC)Ingredients:• 1.5 oz Plantation Pineapple Rum• 4 oz Half and half infused with orgeat, cinnamon, vanilla, orange zest• Infused cream• Purple, gold and green sugarDirections:1.