L’Observateur / April 29, 2000

He doesn’t have to look far for a stove; Herb Stell has a store filled with them. But those, he sells, while he actually cooks on the one in his home inLaPlace. So, you could say Herb is very comfortable in the kitchen and atthe stove. That’s because of his mother, he says, who long ago declaredthat “her boys are not going to need a wife to eat.”Rose, who likes to cook, then proceeded to teach her boys, Herb and David, the basics of cooking when they were in their teens. At first she allowedthem to cut up the onions, bell peppers and “whatever else she put in her dishes,” Herb says. At that time the boys objected because she was makingthem do it, but Herb acknowledges that they really got started, fortunately, when they went off to college. He admits to liking his mom’s cooking muchbetter, so they tried cooking like her.

Once Herb really got into cooking, he started creating dishes on his own. Hisroommates, he says, didn’t cook, “they just ate.” Also, “when I cooked itseemed like everybody I knew came over.” Herb even became accustomed tobeing invited over by friends so he could do the cooking. He didn’t mind doingthe cooking as long as they did the buying.

Herb has been married to the former Annie Brasset, who he met at LSU, for almost 16 years. Their children are Matthew, 11, and Sarah Ashley, 9, bothstudents at Riverside Academy. It looks like history might be repeatingitself because Matthew has a keen interest in cooking, likes to help and is already learning. “It’s man stuff,” Herb says. Usually, the Stells share theeveryday cooking, attempting to have balanced, nutritious meals at least four times a week.

But when there is a large group to cook for, the task falls to Herb who would rather cook for larger groups like family and friends. The reason Herbenjoys cooking for many is the entertaining aspect. It gives him enjoymentto see people happy. On Christmas Eve each year, he cooks a big chicken andandouille gumbo for about 50 people who include his store employees, their families and his own.

For Herb, it’s fun to cook dishes you don’t have to watch all the time. “Thenyou can mingle with the crowd,” he says. “You can still entertain and be partof the group, too.” Some favorite dishes to make are crawfish fettuccinewith Rotel tomatoes and cream sauce, pane’ veal and Italian green beans. Apasta with white sauce and a spinach Madeline, spinach with hot pepper cheese and “a lot of other stuff” are favorites of their kids.

Seasonal favorites for Herb are crayfish in season with shrimp or chicken substitute in the summer, and in winter it’s gumbo, jambalaya and sauce piquant. Of course, there is always spaghetti and meatballs. Following are several recipes Herb shares with us:

HERB’S DISH 1 large white onion 1 lb. pkg. crayfish tails with fat1/2 large bell pepper 1 stick butter 3 stalks celery 1 can Pet milk 2 cloves garlic 1 can Rotel tomatoes, chopped Salt, pepper and garlic powder (Accent optional) to taste

In large skillet, melt butter and saut veggies, including Rotel tomatoes, until the onions are clear. Add crayfish tails. Cook for about 15 minutes. Addfull can of cream. Bring to a boil and turn off. Serves about six.Boil your favorite noodle like bow tie or fettuccine and serve over it.

ITALIAN GREEN BEANS

Use large skillet 2 small or 1 large can green beans, drained 1/2 cup cooking oil Salt, pepper, garlic powder (Accent optional) to taste Progresso Italian breadcrumbs and Parmesan cheese, about 1/2 cup each

Cook green beans down in the oil until soft. Turn fire down. Add Italianbreadcrumbs and Parmesan cheese. Mix well. Turn heat up and brown. Shutheat off. It is done. Takes about 20 minutes.

BELL PEPPER AND POTATOES

3 large potatoes – chunk them 3 large bell peppers – chunk them

Put in skillet with 1/2 cup oil on high. Season with salt, pepper, garlic powder(Accent optional) to taste. Cook on high, stir often, cook down about 20minutes.

Really delicious and easy. Do not be afraid of the seasoning. Potatoes soakup lots of seasoning.

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