With the crunchy snap of your first bite into my Cajun Cuban Sandwich, you just know this one is special. With the unmistakable punch of Creole mustard and the ooze of melted pepper jack blending with all the traditional ingredients in this multi-cultural version of the famous sandwich, this recipe will up your kitchen cred…
Deer Sausage and Shrimp Jambalaya
Simmering down a black pot of rice infused with vine-ripened tomatoes, fresh aromatics, and garden-grown herbs punched with the depth of flavor of smoky sausage is about as comforting as South Louisiana food can get. But when those tomatoes are of the Creole variety, the sausage features the bold flavors of venison mixed with pork,…
Country-Style Ribs With Bourbon BBQ Sauce
These Country-Style Ribs are bathed in flavor; to be exact, they’re rubbed, marinated, charred, baked, braised, glazed, and grilled. And when slathered with my Bourbon BBQ Sauce, these fall-off-the-bone ribs are the best of all worlds. It’s Labor Day and time for one last summer holiday backyard bash. This dish — Country-Style Ribs with Bourbon…
Fried Green Tomato Shrimp Rémoulade
When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade…
Louisiana Shrimp Boil
Louisiana cooks rejoice! We live in a state of bliss when it comes to having access to one of the world’s most treasured culinary ingredients–wild-caught Gulf shrimp. Our shrimp have multiple uses in the kitchen, and there is no shortage of classic Cajun recipes to showcase this product. Just think of the options; Shrimp Creole,…
Salmon and Shrimp Salad with Grapefruit Vinaigrette
Today’s fresh Salmon and Shrimp Salad featuring poached salmon and sautéed shrimp dressed lightly with a tart grapefruit vinaigrette is perfectly timed for summer. Like many culinary-focused Southern Louisianans, I enjoy delicious ingredients even if they are not locally sourced. Salmon is one of those. But in Southern California, having access to the best of…
Griddled Corn, Tasso, and Gruyere Panini
With one bite into the crackling crisp crust of this Griddled Corn Panini, you realize that sweet summer corn is for much more than the usual vegetable side-dish recipe. Farm fresh corn combines with the smoke of Cajun tasso for a buttery and cheesy sandwich combination. If you follow Acadiana Table, you clearly understand how…
Stovetop Paella
Paella couldn’t be more effortless with this stovetop method that keys on locally sourced ingredients in a tasty combination. This time of year, I enjoy cooking a giant paella on my backyard firepit. I have a 28-inch Spanish paella pan and a steel cooking stand that fits over my fire. It is quite a production…
Blackened Catfish with Lemon Rosemary Sauce
Rich and savory with butter and spices, the first bite of my Blackened Catfish with Lemon Rosemary Sauce will shift your taste buds into overdrive. The browned butter develops an almost nutty taste that balances with the herbs and spices infused with white wine. And if you follow our step-by-step video in this story, it’s…
Shrimp Boulettes
These Shrimp Boulettes are the bomb. When fried crisp, this combination of flavors creates a seafood explosion launched with a kick of spice. Throughout coastal Cajun country, home cooks have engineered seafood into many unique dishes, and boulettes are one of the more popular. Fish, crab, crawfish, and most especially shrimp are pulverized, mixed, rolled,…
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