If fork-tender pork chops cooked down in a deep, dark Cajun roux weren’t good enough, then add the smoke and spice of andouille sausage. Spread it over a mound of Louisiana rice, and now you’re talking the ultimate comfort food. Here in South Louisiana, the winter months are commonly referred to in culinary terms. At…
Archives for October 2025
Lemon Meringue Pie
With a tart lemon custard, a slice of my Lemon Meringue Pie will make your mouth pucker and smile. It is a classic Southern dessert that is as easy to make as delicious. But first, a slice of history. This Deep South dish was invented in England by George Fox, founder of the Quakers during…
Louisiana Shrimp Creole
Paul Prudhomme, the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine, passed away in 2015. In tribute to him, this shrimp Creole recipe and story celebrates his legacy that lives on in the black iron pots of our precious foodways he so dearly loved and helped preserve. All hail, Chef…
Cajun-Fried Steak with Boudin Cream Gravy
Crisp, crackling crust surrounding a tenderized slab of beef can only get better with cream gravy. But not just any gravy; it’s boudin cream gravy. This Cajun-Fried Steak recipe from the heart of South Louisiana ups the ante on our Texas neighbor that’s sure to start a feud. Time to lock and load; it’s a…