Red Bean, Mustard Green, and Green Onion Sausage Soup
Beans and greens mean winter to me. And this hearty soup filled with creamy red beans, bitter mustard greens, and acidic tomatoes can only be elevated with Cajun green onion pork sausage. I love the depth of flavor and spice in this Red Bean, Mustard Green, and Green Onion Sausage Soup. And I love the…
Carrot Ginger Soup + Instant Pot Option
When my overnight forecast calls for a record 16-degree low in South Louisiana, you know it's time to bring out the soup pot. And this cold-weather recipe will become one of your all-time favorites. You might approach your first spoonful of this Carrot Ginger Soup with a bit of culinary doubt, … [Read More...]
Teal Stuffed with Mustard Greens and Sweet Potatoes
This hunting lodge recipe for Teal Stuffed with Mustard Greens and Sweet Potatoes combines everything I love about the glorious Cajun foodways I write about. This dish takes flight in a tough wild duck stuffed with aromatics, greens, and the sweet kiss of Louisiana yams. It’s slow-simmered in a … [Read More...]
Spicy Creole Shrimp Dip – A Super Bowl Favorite
There are certain party foods that make any event special, and of course, in the Graham family, my brother's Spicy Creole Shrimp Dip always makes an appearance for Super Bowl. To me, this simple recipe just says "time to party" in South Louisiana, and is a sure way to spice up any gathering. … [Read More...]
Lentil, Leek, and Mirliton Soup
Beans are a South Louisiana tradition, and I've written much about red beans and white beans, and how they have multiple uses in the Cajun kitchen. But lentils don't normally come to mind in the Cajun cooking conversation. Not sure why. Lentils are a tradition of French cooking, and the good … [Read More...]
Wild Goose in Red Wine Gravy
This Cajun recipe for Wild Goose in Red Wine Gravy is crave-worthy in every way: Exotically rich and darkly delicious with a bone-sucking boldness that you will remember for a lifetime. It’s wild geese swimming in an aromatic stew of wine-infused flavor so soul-satisfying and filling that it … [Read More...]
Boudin King Cake
Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many great … [Read More...]
How To Make A Dark Cajun Roux: The Story of Rox’s Roux
If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking. So important, that for your convenience, we developed a jarred product we call Rox's Roux--the deepest, darkest, and richest commercially available roux. This product will … [Read More...]
Signs You Are Eating Real Cajun Food
2021 is here, and I'm starting it off by making a culinary New Year's resolution. Here in Louisiana, we love to eat, and for the coming year, I resolve to eat local and buy local whenever possible. And to ensure Cajun authenticity, I am revisiting my "Signs You Are Eating Real Cajun Food." You … [Read More...]
Stuffed Collard Rolls with Red Gravy
Just in time for New Year's Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green … [Read More...]
Meet The Fisherman: Quincy Verret
For Quincy Verret and his wife Sharon, making a living fishing the coastal Gulf waters surrounding Bayou Dularge in Terrebonne Parish is more than a business; it's a way of life. The Verret family catch and process only the very best local seafood from their own fishing boats and a small custom … [Read More...]
Cajun Seafood Gumbo
The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and … [Read More...]
Meet The Fisherman: Butch Smith
Butch Smith has been fishing the backwaters, lakes, and inland rivers of Louisiana for as long as he’s been breathing fresh bayou air. He’s seen it all and knows a thing or two about fishing, especially wild-caught catfish. I like to call Butch the “King of Catfish,” and one visit to his … [Read More...]
Grilled Grouper Sandwich
This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy … [Read More...]
Meet The Fisherman: Pete Gerica
Pete Gerica has seen it all. As a hard-working, third-generation fisherman making a living off the waters of coastal Louisiana, Pete has weathered storms, oil spills, overfishing, foreign imports, governmental regulations, and a pandemic. But he is a survivor, and he is passionate about the work he … [Read More...]
Grilled Oysters on the Half Shell
Garlicky, buttery, cheesy with a hint of herbs, these are bold flavors that complement the goodness of a Louisiana oyster cooked on open flame. My Grilled Oysters on the Half Shell are a culinary masterpiece, and it doesn’t get any simpler. Hands down, the invention of the char-grilled oyster … [Read More...]