My first experience with authentic Creole jerk chicken was in Jamaica on my honeymoon some years ago. The taste still lingers on, and I’ve had nothing like it since. That is, until I traveled to the Turks and Caicos islands. Staying in a house on the beach in Providenciales, we had the best of both…
Fire-Roasted Red Pepper Pimento Cheese
In the Deep South, pimento cheese is the mortar that holds society together. Whether sandwiched between two slices of white bread or elegantly stuffed in a stalk of celery, no Southerner worth his salt would be without a basic pimento cheese recipe. And my recipe for Red Pepper Pimento Cheese ups the ante with Creole…
Louisiana Shrimp Roll
When Louisiana summer heats up, Louisiana food cools down. Seldom does gumbo appear on the home dinner table when temps approach 100ºF and the clamor to escape the stifling heat includes the menu. Ice-cold watermelon, sweet-churned ice cream, syrupy sno balls and pitchers of freshly squeezed lemonade are just a few of the warm-weather tricks…
Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton
These days, home cooks are moving toward freshly prepared, light, and healthy dishes. However, Louisiana cooks don’t always follow conventional wisdom. This time of year, you are just as likely to see a hearty etouffée or a platter of steak, rice, and gravy on the dinner table. But with my Cream of Cauliflower Soup, you can…
Perfect Herb-Roasted Chicken
Roasting a whole chicken is as basic to French Acadian cooking as it is to French Provencal cooking. Although the spice blends vary and most Louisianans would be stumped at the thought of trussing a bird, the two cultures still elevate the lowly poulet to a stellar dish. It seems these days that roasting a…
Gumbo Z’herbes
The heady aroma of fresh greens (collards, spinach, chard, and kale, to name a few) simmering on a stovetop is heavenly. And with just one bowl of this roux-infused Gumbo Z’herbes, you’re praying for a second helping. As in most culinary cultures, religion has an impact on the dishes of South Louisiana with gumbo z’herbes…
Blackened Bloody Mary
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…
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…
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