Mustard Quail Egg Potato Salad

The best ever: Creamy, mustardy potato salad featuring Cajun quail eggs.  (All photos credit: George Graham)

In South Louisiana, you won’t find a fish fry, backyard barbecue, or even a steaming bowl of gumbo that doesn’t have a scoop of potato salad at the ready.  It’s a Southern thing, and a familiar down-home southern Louisiana preparation is a mustard-infused potato salad.  While this ubiquitous dish is expected and accepted, it is… 

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A thrilling dessert made easy with store-bought ingredients.  (All photos credit: George Graham)

Blueberry Cream Pie

With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream.  And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too. Who knew that a magnificent dessert recipe could be so … [Read More...]

Crisp chicken thighs top rich tomato-infused Louisiana jasmine rice in this classic Creole dish. (All photos credit: George Graham)

Chicken Thighs and Creole Jasmine Rice

White or dark? When it comes to ordering chicken off a menu, it seems that is the inevitable question, and for the most part, people are quite opinionated about their preference. Without any research to back me up, I would guess that the breast meat wins out, and is why it sells for a premium in the … [Read More...]

Dark lager beer is the key ingredient in this hearty beef stew.  (All photos credit: George Graham)

Blackened Voodoo Beef Stew

  If you’ve spent any time on Acadiana Table, you know my love affair with cooking with beer. I just love the heady flavors of wheat and barley that give body to most any dish. Recently on vacation, I stopped in at an Irish brewpub and dove head first into a bowl of Guinness beef stew; it was … [Read More...]

Oven-baked and stuffed with flavor, this fish is fall-off-the-bone delicious. (All photos credit: George Graham)

Baked Yellowtail Snapper with Herbs, Lemons, and Olives

Gulf finfish cannot be beaten. I am blessed to live within a short drive of the Gulf of Mexico and the waters that produce amazing varieties of seafood. Drum, trout, grouper, tuna, flounder, pompano, and my favorite snapper, all show up on the Acadiana Table. Recently, I ran across yellowtail … [Read More...]

Sun Jewel Melon Ice Cream

The Coolest Ice Cream of the Summer

Even at my age, summer in the South conjures up childhood memories of the many ways we fought to stay cool on those sticky hot, horrendously humid Louisiana days.  It amazes me today at the simplicity of those times and how we savored the most ordinary events in our life like hand-cranked ice … [Read More...]

Blackened wild Atchafalaya Basin catfish. (All photos credit: George Graham)

Blackened Catfish with Lemon Rosemary Sauce

Over the years, the culinary technique of blackening has become one of my favorite methods for cooking fish of any kind--especially catfish.  With the deep, dark flavor of pungent spices that seal in the moist flesh of wild-caught catfish, it's cloaked in a rich, lemony butter sauce that zings with … [Read More...]

Ripe juicy strawberries on a mound of pound cake is at the center of this classic dessert. (All photos credit: George Graham)

Strawberry Shortcake Jars

In the South, strawberry shortcake and the 4th of July just go hand-in-hand. There’s no better way to top off a backyard holiday barbecue than with fresh seasonal fruit topped with whipped cream. It is the simplest recipe that delivers crowd-pleasing results every time. But how can we improve … [Read More...]

Prepared in a rice cooker, this jambalaya is both easy and tasty. (All photos credit: George Graham)

Black-Eyed Pea Jambalaya

It’s no secret that Cajun cooks love their black iron skillets, Magnalite dutch ovens, and propane crawfish cookers.  Those are standard-issued items in any Acadiana family’s arsenal of kitchen equipment.  But, there’s one more that is essential: the electric rice cooker. In rural Cajun kitchens, … [Read More...]

Jumbo shrimp bathed in a buttery bath of herbs and spices.  The perfect appetizer skillet. (All photos credit: George Graham)

Cajun Shrimp Skillet

As the height of the Louisiana shrimp season approaches with the opening of inshore shrimping, I start my annual craving for all things shrimp.  Sometimes I feel like a character in the movie Forrest Gump as I reel off my list of favorites: shrimp gumbo, shrimp Creole, shrimp jambalaya, fried … [Read More...]

Snapper en Papillote

Creole Snapper En Papillote

What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory?  Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures.  The Italians have their al cartoccio, but the French … [Read More...]

Buttermilk, bacon and bourbon bring Southern flavor to this pâté. (All photos credit: George Graham)

Southern Chicken Liver Pâté with Muscadine Wine Pepper Jelly

There’s nothing more ooh-la-la French than a delicate spread of chicken liver pâté spooned generously on a crusty baguette. Especially in Paris, chefs take great pride in their pâtés and terrines featuring the finest ingredients all served extravagantly with grandiose fanfare. Oh, please! Come … [Read More...]

Sweet strawberries blend with Chambord liqueur in a down-home Southern favorite. (All ohotos credit: George Graham)

Strawberry Cobbler with Chambord Whipped Cream

Nothing beats fresh strawberries in season, and here in South Louisiana, we are blessed with an abundance of the crop. I like them chilled over a bowl of corn flakes, crowning a big ol’ biscuit topped with ice cream, or whole berries dipped in chocolate—there’s no end to the ways I enjoy … [Read More...]

Pork Belly tacos served up tangy and sweet glazed with root beer on a bed of creamy slaw. (All photos credit: George Graham)

Root Beer-Glazed Pork Belly Tacos

Pork belly is a workhorse ingredient in South Louisiana kitchens. Cured and smoked for bacon, brined and pickled for salt pork, or sliced and fried for grattons, the belly of the pig has always been a part of every Cajun cook’s repertoire. But while Acadiana cooks have relegated pork belly to a few … [Read More...]

Farm-fresh eggs and pond-raised crawfish combine with Louisiana rice in a farm-to-table dish. (All photos credit: George Graham)

Cajun Fried Rice with Crawfish and Green Onion Sausage

For me, the most cherished part of writing about the cooking of my Cajun and Creole culture is how families gather together with food being the focal point of a lively celebration. Boucheries in the fall, black-iron gumbos in the winter, springtime crawfish boils, and fish frys in the summer are all … [Read More...]

Bone-in ribeye steak cooked perfect medium rare.

Tomahawk Ribeye – A Manly Meal

Now and then I must seek out the thickest cut of beef I can find for a manly meal. It is a primal urge. Cooking steaks portioned in gargantuan slabs are not really about the quantity of the meat, but rather it is all about the quality of the outcome. Let me explain. Over the years of trial and … [Read More...]