Asparagus Soup
The delicate flavor of asparagus makes a bold statement when cooked down into a soul-satisfying bowl of Asparagus Soup. It’s a fresh taste of spring in a bowl. Asparagus is a mainstay in my kitchen, and I use it in so many creative ways. Roasted, grilled, and steamed are obvious, but when we stumbled upon…
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 Blueberry Cream Pie … [Read More...]
Pulled Pork Tacos with Creole Crema
For Cinco de Mayo, South of the border meets South Louisiana in this Pulled Pork Tacos with Creole Crema--a taco taste sensation. I love how the citrus flavors of the orange-brined pork shoulder are elevated by the spike of jalapeños and Cajun seasoning that work so deliciously with farm-fresh … [Read More...]
Crawfish Cannelloni
With a sauce of creamy béchamel spiked with Louisiana crawfish layered over stuffed pasta, my Crawfish Cannelloni is baked bubbly hot. And thanks to my sister, this is one of the classic dishes that helped propel my lifelong culinary journey. My sister Marie Graham Huguet introduced me to a … [Read More...]
Braised Whole Pig’s Leg with Crabapples
Let me start by saying this: a kind of instinctive, carnivorous joy comes from digging into a braised whole pig’s leg. This isn’t the tidy, delicate dish you’d find at a fine-dining restaurant. No, this is rough, meaty, with the soul of something primeval—steeped in history and soaked with the kind … [Read More...]
Shrimp and Artichoke Soup
One of the most popular Louisiana soups is shrimp and artichoke. You’ll see it on the menus of restaurants specializing in Cajun or Creole dishes, and it is just as popular in rural Acadiana lunchrooms as it is in citified New Orleans restaurants. I’ve even seen it featured on Italian menus. It is … [Read More...]
Cajun Crawtator Casserole
Smashed Yukon Gold potatoes infused with fresh herbs, Cajun spice, and creamy Greek yogurt reaches new culinary heights with the addition of rich Louisiana crawfish tail meat. And the crunch of Zapp's Crawtator kettle-fried potato chips is the pièce de résistance. It's pure comfort in a casserole … [Read More...]
Shrimp and Okra Gumbo
Just last week I was telling a good friend that I had plans to make Shrimp and Okra Gumbo for the weekend. Without hesitation, she asked, "Cajun gumbo or Creole gumbo?" Oh, here I go again. After a 10-minute explanation, I could see my friend regretted even asking the question. But, it is a … [Read More...]
Soupe à l’oignon Gratinée – The French Louisiana Version
According to the French there are two ways to make classic onion soup – the right way and the wrong way. And even though the French are accustomed to being a bit arrogant when it comes to their cuisine, I must agree. Here’s why. Like many, for years I made my onion soup with the usual mistakes. … [Read More...]
Backbone Stew
Backbone Stew is more than a meal—it reflects the people who make it. It’s an intimate dish made for family gatherings and Sunday suppers, where the chatter around the table is as important as the food on it. It’s a dish for when things aren’t perfect, but you make do when you take the scraps and … [Read More...]
Fried Whole Catfish
Fried crispy golden brown, the taste and texture of eating catfish close to the bone is a rare treat these days. But with this recipe, I’m out to bring back an almost forgotten dish. There was a time in my youth that dining out for dinner usually meant a road trip. Small-town life in the 50s … [Read More...]
Chicken and Smoked Sausage Gumbo
It’s Fat Monday, ya’ll! Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a … [Read More...]
Coq Au Vin – My Tribute to Julia Child
“I love cooking with wine – sometimes I even put it in the food!” - Julia Child One tough old bird. No, not Julia. Although she certainly was, I have too much respect to talk in those tones when paying homage to the one-woman, gastronomic tour de force that wrote Mastering the Art of French … [Read More...]
Blueberry Basil Pastry
Fresh blueberries rock my world. And when jammin’ with sweet basil and stuffed inside a crispy pastry, I just can’t get enough. I can assure you this Blueberry Basil Pastry will rock your world, too. You might call these turnovers, tarts, or even a hot pocket, but by any name, they are the … [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...]
Seafood Bisque
With its creamy depth of seafood flavor accented by white wine and the rich flavor of artichoke hearts, my Seafood Bisque is a rich and decadent Louisiana dish that is as historical as it is delicious. This Seafood Bisque is what I like to call “Haute Creole.” It’s a classic, time-honored, … [Read More...]