Vermilion Bay Crabmeat Salad
Lumps of flaky white crabmeat picked from the shell of blue crabs fished from the waters of Vermilion Bay just down the road from my home in Lafayette is as fresh as it gets. And when treated delicately with fresh aromatics, creamy avocado, crisp apple, and a smooth cloak of mayo, this light summertime crabmeat…
Cajun Country-Style Ribs
Three years ago I came up with a formula for a spice rub that I affectionately call Sweet Heat. I've used it here on the blog, and the recipe is in my new cookbook. So, I've started experimenting with different applications for the spice that have resulted in dramatic results. This dish — Cajun … [Read More...]
Lemon/Rosemary Rum Cooler
While a big pitcher of homemade lemonade brings genteel Southern credibility to any backyard gathering, I profess that adding a splash (or two) of rum to the tall glass can only lengthen the slow drawl of the conversation. And clipping fresh sprigs of rosemary to add to the mix brings fragrance to … [Read More...]
Flounder Topped with Crabmeat Dressing and a Saffron Velouté
Of all the coastal Louisiana fish species, flounder is at the top of my list. I recall lazy summer afternoons fishing with friends at my camp near Slidell, Louisiana. We'd troll the mud flats and jetties along the banks of the East Pearl River as it empties into Lake Borgne. We’d fish for hours, … [Read More...]
Radish and Goat Cheese Tartine
So, what exactly is a tartine? By definition, it’s a French open-faced sandwich with sweet or savory ingredients. A rather fancy little word that conjures up snooty French folks taking dainty bites in between sips of their French 75. Not exactly down-home Cajun fare is it? Well, I beg to … [Read More...]
Bacon Jam Baked Brie
Crispy golden brown pastry on top, flaky piecrust on the bottom, and a velvet creaminess oozing mellow flavors spiked with the porky flavor of bacon—that’s my Bacon Jam Baked Brie -- a down-on-the-bayou, French Louisiana version of a classic baked brie. Baking a round of brie cheese in pastry … [Read More...]
The Best Burger in All The Land
It's burger season, ya'll! National Hamburger Week and the Memorial Day holiday are all the signals South Louisiana needs to fire up the grill and break out the buns. Put away the propane crawfish boiling rigs; summertime backyard burger bashes are firing up all over Acadiana. “Who has the … [Read More...]
Shrimp and Mushroom Cream over Puff Pastry Shell
For the most part, Cajun food is perceived to be rural fare cooked in a black iron pot, and while that summation is partly correct, it misses the big picture. Cajun cooking is steeped in the tradition of sourcing the freshest ingredients available, of layering those ingredients into multi-tiered … [Read More...]
Italian Stuffed Artichoke
There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe version makes a culinary … [Read More...]
Thin-Cut Fried Catfish
Growing up in the South, eating fried catfish is just part of my DNA. Back in the day, dining on catfish in a restaurant meant whole fried catfish on the bone, and we would think nothing of driving an hour to get our fill. These days, catfish is both farmed in aquaculture ponds and caught wild and … [Read More...]
Tasso Chili Cheese Dip and Frito Chili Pie
When you make this smoky, cheesy, beer-infused Tasso Chili Cheese Dip, it will catapult your cooking cred to new heights. It is not only one of the easiest Cajun recipes to prepare right every time, but it is addictively good. Your friends will beg for the recipe. And it’s a tasty way to celebrate … [Read More...]
Oysters Supreme
David Bertrand runs Shucks seafood house in Abbeville, Louisiana with an eye for detail. Along with his partner Bert Istre, they have two locations (they’re in Baton Rouge, too), and they share a keen understanding of the tastes of their South Louisiana customers. This is not a tourist haunt, and … [Read More...]
Cajun Rice Bowl with Griddled Shrimp
Brown rice isn’t my thing, but my daughter Lo (remember, she moved to La La Land) recently teamed up with Roxanne to add a healthier regimen to my Acadiana Table. Ok, so roasted pork belly, bacon-wrapped meat loaf, and boudin gravy need to be brought into balance with a few healthy choices; … [Read More...]
Fresh Ham Roast
Ginger-kissed with a mustard-glazed sweetness, this fresh ham roast is a revelation of how juicy, flavorful, and succulent this cut of pork can be. But, the key to it is in getting to know your farmer, and learning how he cares, feeds, and humanely raises his livestock. It is the essence of … [Read More...]
Duck and Brie Pizza
The perfect pizza has been a lifelong quest. Across the world and closer to home, I’ve visited the acclaimed chefs and prowled the back alley dives for just one bite of the perfect pie. I’m not talking about your typical red sauce-laden, mozzarella-coated, pepperoni-dotted New York pizza or even … [Read More...]
Gulf Shrimp Pasta Primavera
Translated in Italian, primavera means spring. And in my Cajun recipe book, there is no dish that combines light, refreshing spring flavors like this one for Gulf Shrimp Pasta Primavera. With garden-fresh vegetables kissed with the sweet leaves of basil, all tied together with a pungent olive … [Read More...]