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…
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…
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…
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,…
5 Keys To The Perfect Muffuletta
Here in Acadiana, we love a celebration, and with the start of college and NFL football, our party season is just getting started. So, with plenty of party planning still ahead, it’s time for a South Louisiana favorite – the perfect muffuletta. There’s nothing tastier than the perfect muffuletta sandwich, but they’re tricky, and I…
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…
Dirty Rice Stuffed Onions
An iconic side dish of Cajun cuisine is rice dressing, commonly referred to as dirty rice, made from a Cajun recipe featuring seasoning and spices along with pork liver. You won’t see a meat-and-three plate lunch without a scoop of the stuff–it’s practically a food group in Acadiana. Here in South Louisiana, commercial dirty rice…
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