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…
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…
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…
Fried Eggplant with Crawfish Étouffée
Crispy eggplant fried golden brown is a study in textural contrast. While the crusty exterior crackles with crispness, the inside cooks to a smooth, almost sauce-like creaminess. And when topped with a velvet cloak of rich and spicy crawfish étouffée, this Cajun recipe for Fried Eggplant with Crawfish Étouffée is a culinary combination that is sheer…
Poached Eggs over Fried Green Tomatoes with Crabmeat Hollandaise and Gouda Grits
Rise and shine: It’s perfectly poached eggs oozing liquid sunshine all over two crispy cornmeal-battered fried green tomatoes topped off with a glorious crabmeat-infused hollandaise, and all served up with a bowl of creamy Gouda grits. It’s weekend brunch in Acadiana. Once I decided to create this spectacular dish in my kitchen, I set out…
Cajun-Fried Catfish Bánh Mì
For obvious reason, here in South Louisiana a bánh mì sandwich is referred to as a Vietnamese po’boy. Built upon a similar French bread loaf, it doesn’t take a great stretch of imagination to see the similarities in the two sandwiches. But delving deeper, the two have even more in common than just bread. And…
Roast Pork with Trinity Stuffing
Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor. Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of highly-seasoned art with seasoning and spice….
Grilled Grouper Sandwich
This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy rémoulade all combine to redefine the term “fish sandwich”…
Peach Muscadine Sangria
Poolside afternoons in the heat of summer are just begging for a fresh, fruity cocktail–ice-cold with just a hint of fragrant sweetness. I usually revert to a pitcher of margaritas or mojitos, but lately I’ve been thinking a lot about sangria; a recipe for Peach Muscadine Sangria to be exact. I’ll admit it: Sangria is…
Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice
A stuffed pork chop with sausage or any number of different spice-infused stuffing mixtures is a Cajun recipe that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty meats. Fresh sausage was a specialty. And what…
- 1
- 2
- 3
- …
- 18
- Next Page »