Breaux Bridge – Chef extraordinare Debbie Guidry-Gauthier of Breaux Bridge is having one of her famous recipes featured in this month’s issue of “Louisiana Cookin’.”

Cooking comes natural to some while others have to learn how to cook. Gauthier says “Cooking just came naturally to me, because my mother and grandmother were wonderful cooks.”

After working sometimes 10-hour days at Pellerin Funeral Home composing obituaries and creating videos of lasting memories for grieving families, cooking is therapy for Gauthier.

Debbie never cooked a complete meal until she got married. Debbie laughs as she tells the story of cooking pork chops using a box of Shake & Bake, “It was absolutely awful.”

After submitting recipes online to the magazine for the Ultimate Tailgating issue, her spinach and artichoke dip with crabmeat was chosen as one of the top recipes for the October issue.

A collector of cookbooks and cooking magazines, she relaxes while looking through the books and magazine collecting recipes.

In her spare time Gauthier loves cooking and catering for small intimate gatherings and parties.