Cajun-Fried Catfish Bánh Mì

Cajun-Fried Catfish Banh Mi

For obvious reason, here in South Louisiana a bánh mì sandwich is referred to as a Vietnamese po-boy. Built upon a similar French bread loaf, it doesn’t take a great stretch of imagination to see the similarities in the two sandwiches. But upon second glance, the two have even more in common than just bread…. 

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Peach Muscadine Sangria

Peach Muscadine Sangria

Poolside afternoons in the heat of summer are just begging for a fresh, fruity cocktail – ice-cold with just a hint of fragrant sweetness.  I usually revert to a pitcher of margaritas or mojitos, but lately I’ve been thinking a lot about sangria. I’ll admit it: Sangria is not an especially Cajun, … [Read More...]

Whole Salt Snapper Herbs

Lake Peigneur Salt Dome Snapper

  A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past … [Read More...]

Kale Caesar Shrimp Horiz_

Kale Yeah!

For the past few years, fresh kale has been on a run showing up on restaurant menus all over America. Even here at my Acadiana Table, I’ve tossed it into soups, braised it in stews and served it pan sautéed as a side dish. So, this weekend I stumbled on a neat trick while making a simple Caesar … [Read More...]

Smoked Turkey Leg Stew

Meat and Three and a Jar of Sweet Tea

Noontime in Acadiana means heading for your favorite lunchroom for a meat-and-three plate of down-home cooking.  Throughout South Louisiana, the cafes and diners are lined with all sorts of folks bellying up to the counters and tables in search of a hearty lunch.  It’s not unusual to see a truck … [Read More...]

Chicken Braised in Tarragon Cream

Tarragon, But Not Forgotten

French tarragon is an alluring aromatic herb, and when used with subtleness, it can turn most any humble dish – chicken especially -- into a showcase of sublime flavor.  But, I didn’t always cook with tarragon until one night I was properly introduced to a now-favorite ingredient. I recall dining … [Read More...]

Praline Cream Float

Swamp Pop Praline Cream Float with Spiced Rum

Ice cream floats have always been a weakness. I remember a simpler time and place sitting at the soda fountain at my neighborhood Rexall drug store sipping a root beer float and flipping the pages of the latest Archie comic. Ok, so that was a few long years ago, but the memories linger on. These … [Read More...]

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

Cajun Pork Jambalaya

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 … [Read More...]

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...]