In South Louisiana, celebrations abound on the weekend before Mardi Gras, but one party just keeps on going year-round. And this Blackened Bloody Mary cocktail pays tribute to one Cajun lady who knew how to party Louisiana-style. Fred’s Lounge located on the main drag in Mamou is an original, off-beat piece of the French Acadian…
5 Keys To The Perfect Muffuletta
Here in Acadiana, we love a celebration, and with Mardi Gras coming up, our party season is just getting started. Parties, balls, parades — the Mardi Gras celebration in Louisiana doesn’t really stop until early March when the Lenten season calms things down. So, with plenty of party planning still ahead, it’s time for a…
Meatball Fricassée – A Classic Roux-Based Recipe
This old-school Cajun recipe for Meatball Fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a prime example of Acadiana roots cooking. And with a jar of our own Rox’s Roux at the ready, this is…
Shrimp and Artichoke Fettuccine
This Shrimp and Artichoke Fettuccine has fast become a Louisiana classic. Combining fresh Louisiana seafood with pasta is a popular Cajun recipe throughout Acadiana. There are endless variations, but most favor a white sauce rather than red, and frequently have smoked meat or sausage layering flavor in the dish. There is even a version of…
Blue Plate Corn on the Cob
In the South, sweet summer corn is a long anticipated signal that the seasons have finally shifted culinary gears. And by the time the Fourth of July rolls around, it’s time for my Blue Plate Corn on the Cob. On or off the cob, not a Sunday dinner goes by that corn isn’t somewhere on…
Pan Seared Grouper with Mango Salsa and Coconut Rice
Lightly pan seared in coconut oil and served over a bed of jasmine rice perfumed with freshly grated coconut, this Grouper with Mango Salsa is an island recipe that brings back memories of a time long ago. Ask my daughter Lauren, and she will tell you the best family vacation she’s ever taken was to…
Signs You Are Eating Real Cajun Food
2021 is here, and I’m starting it off by making a culinary New Year’s resolution. Here in Louisiana, we love to eat, and for the coming year, I resolve to eat local and buy local whenever possible. And to ensure Cajun authenticity, I am revisiting my “Signs You Are Eating Real Cajun Food.” You see,…
Lard of the Rings: Crazy-Crisp Cajun Onion Rings
For me, onion rings are a weakness bordering on obsession; a perfectly fried o-ring is a thing of beauty. When dining out, I order them constantly and will even pay a couple of bucks more to substitute onion rings for fries. While some are good, and others just acceptable, I am mostly disappointed. Even at…
Iceberg Wedge Salad with Buttermilk Blue and Spiced Pecans
There was a time, and I remember it well, that iceberg lettuce ruled the salad world. In those days, lettuce simply was iceberg – no options. Today, the varieties are staggering; mixed greens, micro-greens, arugula, frisée, romaine, endive, and on and on. Not only are the options endless, but it seems that iceberg has gotten…
Jockamo Chicken with Fettuccine in a Smoked Tasso Cream Reduction
Chicken just got a Cajun makeover in this Jockamo Chicken with Fettuccine in a Smoked Tasso Cream recipe featuring the malty flavor of beer in a cream reduction. Spiked with seasoned tasso ham and grated Romano cheese, we’re elevating chicken to new heights. Not sure exactly how it happened, but there’s been a cruel trick…
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