re: Secrets you use when cooking...

When making a roux, heat the oil to 350 before putting the flour in. Saves a ton of stirring time.

Have all of your chopped veggies ready before you start cooking your roux. When it hits the right color, throw them in to stop the browning.

Never bread things you are going to fry until the minute you're dropping it into the grease. Makes for a lighter, crispier crust.

Bay Leaves in almost every pot cooked dish(gumbo, stew, pot roast, beans). Adds richness and "earthiness" to the dish.

Cavendar's is the tits.

Pic-a-Peppa Sauce is Pork's best friend. About my only deviation from Mr. Poche's Jambalaya Recipe.