Squirrel Stew
This is camp cooking at its tastiest: meaty morsels of squirrel meat rendered fall-off-the-bone tender in a rich dark gravy with a spicy Cajun kick of seasoning. Squirrel Stew is a twice a year seasonal treat that rural folks look forward to every fall and spring. Of all the small game species, squirrel is a…
Praline Pumpkin Pie
My wife Roxanne’s Praline Pumpkin Pie is a slice of the autumn season with the pungent flavors of cinnamon, allspice, nutmeg, and ginger wafting throughout the house. With the crunch of Louisiana pecans and the punch of praline liqueur, this is a pumpkin pie to write about. Black iron pies … [Read More...]
Mushroom and Pepper Bread Pudding
Earthy flavors grab my attention and draw me into a dark and delicious place that I find spellbinding. Such is my fascination with mushrooms, and I forage for them in the wild, stalk them in the farmers markets, and am delighted when I see them in the supermarket aisles. I’ve talked before about … [Read More...]
Cajun Cuban Sandwich
With the crunchy snap of your first bite into my Cajun Cuban Sandwich, you just know this one is special. With the unmistakable punch of Creole mustard and the ooze of melted pepper jack blending with all the traditional ingredients in this multi-cultural version of the famous sandwich, this recipe … [Read More...]
Mini Bell Peppers Stuffed with Crabmeat
Ripe mini bell peppers, when blanched in salt water, lose their raw taste and take on a sweetness that pairs perfectly with crab. With a light hand on the seasoning, a bit of egg, and a handful of bread crumbs to bind it all together, with these Mini Bell Peppers Stuffed with Crabmeat you’ve got a … [Read More...]
Cajun Smoked Wings
These Cajun Smoked Wings take flight in a combination of Korean and Cajun spices with a dark and smoky taste that blends the best of both cultures. If you're tired of the same ol' chicken wing recipe, then read on and discover this flavor-filled combination. My love affair with chicken wings … [Read More...]
Jambalaya of a different color
Simmering down a black pot of rice infused with vine-ripened tomatoes, fresh aromatics, and garden-grown herbs punched with the depth of flavor of smoky sausage is about as comforting as South Louisiana food can get. But when those tomatoes are of the Creole variety, the sausage features the bold … [Read More...]
A Slice of the Sweet Life
You’ve just got to smile at the thought of a bite of my sweet cherry pie balancing the flavors of fresh fruit accented with a spike of pomegranate liqueur all baked in a crisp, flaky pie crust. This is one delightful mouthful worth singing about. And if you remember the song Cherry Pie (it's … [Read More...]
7 Ingredients Make This Seven Steak Simple
Just think about it: The deep, dark onion gravy suspends fall-apart tender beef that drapes across a mountain of long-grain white rice; it is an ascent into the heavens of Cajun cooking. Seven steak (sometimes called seven-steak étouffée) is a classic of rural Cajun recipes, and you can find it on … [Read More...]
The Tastiest Softshell Crabs Ever
Dining outdoors in the summer is one of the joys of living in the Deep South, and I take advantage of most any restaurant that offers al fresco dining. But, it was more than the outdoor view that caught my rapt attention recently when I dove into a dinner of Fried Softshell Crabs that piled on the … [Read More...]
Finally, An All-Vegetable Recipe With Meaty Flavor
Listen up: Vegetables take center stage in this Portobello and Arugula Salad with Fried Okra Croutons. Soaked with intense flavor, pan-sautéed to perfection, and combined with fresh herbs, heirloom tomatoes, and a drizzle of pecan oil vinaigrette, these mushrooms are elevated to the … [Read More...]
Kitchen Inspiration: Fresh Summer Corn Gets a Creative Sandwich Makeover
With one bite into the crackling crisp crust of this Griddled Corn Panini, you realize that sweet summer corn is for much more than the usual vegetable side-dish recipe. Farm fresh corn combines with the smoke of Cajun tasso for a buttery and cheesy sandwich combination. If you follow … [Read More...]
Classic French Flavors in a simple Southern Cobbler
Fresh apricots rock. At their vine-ripened peak, juices flow and the fleshy interior of these little orbs welcome you with just one bite full of flavor. Baked in a honey-kissed recipe with the crunch of pistachios, this Apricot Pistachio Cobbler is one easy summer dessert to cobble … [Read More...]
Bacon-wrapped bombs that explode with flavor
My Stuffed Bell Popper is the bomb. Green bell peppers stuffed to the shoulders with ground meat, spicy pepper jack cheese, and creamy mashed potatoes are good enough on their own, but drape it in smoky bacon glazed with red pepper jelly, and it is otherworldly. This stuffed bell pepper is a … [Read More...]
Delicate, delicious, and delightful: 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 … [Read More...]
New Style of Ribs: A Little Bit Country and A Whole Lot O’ Cajun
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...]