Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It’s that time of year, and in case you missed it, here is my recipe. But…
Ponce Upon A Time: Sweet Potato-Stuffed Smoked Ponce
Long ago the French came to the bayous of Louisiana and brought with them a vast wealth of recipes. Over generations of influence, the tastes and flavors of most of those Cajun recipes have evolved. These classic Cajun recipes and the artisan skills that go into Louisiana’s culinary cultural uniqueness are fascinating to me. The…
The Long, Hot Simmer: Soulful Chicken Soup
Most every food culture takes pride in their version of chicken soup. It is as basic and fundamental a recipe as cooking gets. But, most folks haven’t a clue to how exceptionally delicious–no, heavenly–this dish can be. To learn the skill of making a rich, sublime soup of nothing more than chicken, vegetables, and water…
Cajun Boudin
It’s time to start off the new year with tasty adventure and if you are fortunate enough to live in Louisiana or are planning a trip here, the bayou backroads are a source of delicious discovery. The food culture abounds along these rural highways and byways that offer up a treasure trove of good eating. …
Speckled Butter Bean, Okra, and Lamb Soup
This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out. Beef, pork and chicken have been…
Louisiana Oyster Loaf
With one bite of this classic New Orleans recipe – Louisiana Oyster Loaf – I am transported back to a long ago time when simplicity reigned in Creole cooking. It is a basic recipe that elevates Louisiana oysters to spiritual heights. For a born and bred Louisiana boy, I was raised that eating oysters in…
Tomahawk Ribeye
Now and then, I must seek out the thickest cut of beef I can find for a manly meal. It is a primal urge. Cooking steaks portioned in gargantuan slabs are not really about the quantity of the meat, but rather it is all about the quality of the outcome. Let me explain. Over the…
Creole Stuffed Turkey Wings
The rich Creole history of South Louisiana is a beautiful mixture of heritage and customs that have become an essential ingredient of the cultural gumbo of Acadiana. Time-honored Creole traditions of Zydeco music, the Acadian horse culture, and the delicious recipes handed down through generations add amazing depth to our local folkways. Stuffed Turkey Wings…
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…
French Mustard-Braised Rabbit
Smothered down in a wine-infused braise of two mustards, the rich white meat of rabbit cooks low and slow in this tart and tantalizing combination of flavors. It’s Louisiana French meets European French in this French Mustard-Braised Rabbit recipe. The people of South Louisiana have many ancestral ties to their French cultural roots–cooking included. For…
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