Cajun Pork Jambalaya

A black pot of rural Cajun pork jambalaya. (All photos credit: George Graham)

Jambalaya – that defining dish that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana – Creole and Cajun.  Perhaps, it is this dish that most defines the two culinary cultures. The point is that Creole jambalaya includes tomatoes while… 

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This award-winning burger is perfect for your July 4th cook-out.  (All photos credit: George Graham)

Red, White and Bluesiana

The Fourth of July holiday is my favorite family holiday: no last-minute dash for flowers, no arduous trek to the mall for gifts, not even a holiday card.  It’s just a leisurely American celebration of family and freedom. And it’s the perfect day to fire up the grill. I’ve always had a hunger for … [Read More...]

A Galatoire's creation - crispy black drum in a butter lemon sauce studded with almonds and topped with fresh crabmeat. (All photos credit: George Graham)

Drumming Up A New Dish

Once relegated to a catch-and-release fish unworthy of the dinner table, black drum has ascended the culinary ladder to become a center-of-the-plate star in its own right. One theory is that it is following the coattails of its cousin the red drum (or redfish, as you know it), which with the help of … [Read More...]

Runny Egg and Boudin

Eggs and Boudin

For my money, you can put a perfectly fried egg atop just about anything and I'd eat it.  But, crown a spicy patty made of Cajun boudin and we're talking the goose (uh, chicken) that laid the golden egg.  (By the way, if you are unfamiliar with Cajun boudin sausage, then read my boudin post here.)  … [Read More...]

The sweet glaze balances the spicy rice in this smoked andouille stuffed pork chop.  A classic Louisiana dish.  (All photos credit: George Graham)

Fig-Glazed Double-Cut Pork Chops Stuffed with Andouille Rice

Stuffing a thick double-cut pork chop with sausage or any number of different spice-infused stuffing mixtures is a South Louisiana dish that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty … [Read More...]

Softshell Yellow Bowl Menu

Off The Eatin’ Path — The Yellow Bowl Restaurant

Lately, I’ve gotten lots of good questions from folks outside of Louisiana who want to know more about the restaurant scene in South Louisiana. Well, I could write volumes on the subject and still not cover it all. The Faces and Places pages of Acadiana Table are a good start, but I have a … [Read More...]

My Roast Beef Po-boy

Oh-Boy! The Perfect Po-Boy

Growing up in South Louisiana, po-boys were just about as common as hamburgers are today. In small towns back then, we didn’t have a burger chain on every corner. It was mostly mom-and-pop sandwich shops and greasy spoon cafés that put out their home-cooked specialties, especially po-boys. I grew … [Read More...]

Chicken Stuffed Bell Pepper

Chicken-Stuffed Bell Peppers with Maque Choux Sauce

When I saw the bin of ripe green bell peppers at my local farmer's market, I immediately thought of stuffing them.  In Cajun country, stuffing sweet peppers with ground anything is a basic recipe that every home cook knows by heart.  Usually it’s a mixture of beef and pork sausage with just the … [Read More...]

Brussels Salad

Falling in Love with Brussels

Ever since renowned Cajun Chef Paul Prudhomme blackened his first redfish in the 1980s, you would think that all South Louisiana folks burn just about everything they cook. Not so.  But just go to any wanna-be Cajun restaurant outside of Louisiana and you’ll see a menu full of these overdone dishes. … [Read More...]

Hot Damn Chicken

From Ho Hum to Hallelujah!

Food can be boring.  Ok, I've said it and you know exactly what I'm talking about.  Slapping a spoonful of mashed potatoes on a plate along with a plain baked chicken breast doesn’t exactly set the world on fire with excitement. Why can’t we serve up a bit more creativity at mealtime? Now, don’t … [Read More...]

Derby Day Frappe Closeup

Derby Day Delicious

I have a dilemma. For the life of me, I can’t figure out why the mint julep became the official drink of the Kentucky Derby held in the spring of each year. Most of the country is just digging out of the snow and even in my backyard, there is no mint to be found. Come July, I’ll have mint taking … [Read More...]

Crawfish Stuffed Potatoes CU

Crawfish Baked Potato

I know many of you will agree that nothing goes better with a thick, juicy steak than a baked potato. I’ve been to the fanciest steakhouses in all the land and when it comes to the perfect side dish, I’ll order a baked potato – loaded, for sure – every time. Oh, I’ve tried the creamed spinach, the … [Read More...]

Herb-Roasted Chicken

Perfect Herb-Roasted Chicken

Roasting a whole chicken is as basic to French Acadian cooking as it is to French Provencal cooking.  Although the spice blends vary and most Louisianans would be stumped at the thought of trussing a bird, the two cultures still elevate the lowly poulet to a stellar dish. It seems these days that … [Read More...]

Stuffed turkey wing with rice and gravy -- a Creole favorite. (All photos credit: George Graham)

A Wing and A Prayer

The rich Creole history of South Louisiana is a beautiful mixture of heritage and customs that have become an essential ingredient of the cultural gumbo of Acadiana.  Time-honored Creole traditions of Zydeco music, the Acadian horse culture, and the delicious recipes handed down through generations … [Read More...]

Crawfish Asparagus Tart

Louisiana Crawfish and Asparagus Tart

Oh, for the love of crawfish. These little crustaceans show up every spring to spice up our Acadiana tables and are gone by the heat of summer. At least that was the way it used to be years ago before farming, processing and retail distribution transformed a natural rite of spring into a year-round … [Read More...]

French Mustard-Braised Rabbit

A Tale of Two Mustards

The people of South Louisiana have many ancestral ties to their French cultural roots – cooking included. For instance, a delicate roux made by a trained saucier in the kitchen of a Michelin-starred French restaurant takes the same basic technique as one made by a skilled Cajun or Creole cook on a … [Read More...]