This flavorful casserole featuring pork and beef combined with mirliton squash does double duty as either an entrée worthy of the center of the table or a buffet side dish. This perfectly balanced combination has just the right level of aromatics, herbs, and spices to bring your guests back for another spoonful. Mirliton is an…
Bourbon Pecan Pie
With its deep dark syrup set in a custard base, the smoky bourbon and molasses bring flavor to the scent of toasted pecans in this iconic Bourbon Pecan Pie. I was recently asked what the most popular sweet dessert in Louisiana is, and as usual, I began to complicate the answer with questions of my…
Pork and Rice Casserole
Perfect as a one-dish supper or as a side dish on an elaborate buffet, you’re going to love the flavors in this Pork and Rice Casserole. It’s creamy, cheesy and full of meaty flavor. Before you think this is just another version of jambalaya, take a look at the ingredients; sour cream, peas, and carrots…
Pumpkin Bread
The fragrance of the changing season wafts from the hot oven; toasted walnuts and the scent of pumpkin hang in the air. And when you slather butter on a slice of this hot Pumpkin Bread and take the first of many bites—autumn has arrived. This four-ingredient bread is as convenient as it sounds. But don’t…
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….
Rack of Lamb with Blackberry Wine Sauce
Lamb chops seasoned to perfection with a crusty exterior and cooked to a rosy pink are just about as good as it gets. And with a ready supply of lamb racks at my local meat counters and supermarkets, this Rack of Lamb with Blackberry Wine Sauce is a recipe that can be served on my…
Stuffed Bell Peppers
There is something about the sweet flavor of bells stuffed with a meaty medley of pork, beef, aromatics, herbs, and spices that rings true to the culture of Cajun cooking. Stuffed Bell Peppers is a recipe that is as basic as it gets, but a culinary masterpiece, nonetheless. In Cajun country, bell peppers start showing…
Seafood Bisque
With its creamy depth of seafood flavor accented by white wine and the rich flavor of artichoke hearts, my Seafood Bisque is a rich and decadent Louisiana dish that is as historical as it is delicious. This Seafood Bisque is what I like to call “Haute Creole.” It’s a classic, time-honored, New Orleans specialty served…
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…
Pork Sausage in Roux Gravy
You won’t find a rural Cajun lunchroom that doesn’t have sausage and gravy on the steam table. The dark roux gravy clings to the chunks of pork and covers a mound of rice with a thick cloak of goodness. It is simple; it is heavenly. My wife’s grandmother, Mo Mo Eve Fontenot, made this lunchtime…
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