It’s no secret that Cajun cooks love their black iron skillets, Magnalite dutch ovens, and propane crawfish cookers. Those are standard-issued items in any Acadiana family’s arsenal of kitchen equipment. But, there’s one more that is essential: the electric rice cooker. In rural Cajun kitchens, most every Cajun recipe has rice as a centerpiece of…
Cajun Shrimp Skillet
As the height of the Louisiana shrimp season approaches with the opening of inshore shrimping, I start my annual craving for all things shrimp. Sometimes I feel like a character in the movie Forrest Gump as I reel off my list of favorite Cajun recipes: shrimp gumbo, shrimp Creole, shrimp jambalaya, fried shrimp, stuffed shrimp,…
Southern Chicken Liver Pâté with Muscadine Wine Pepper Jelly
There’s nothing more ooh-la-la French than a delicate spread of chicken liver pâté spooned generously on a crusty baguette. Especially in Paris, chefs take great pride in their pâtés and terrines featuring the finest ingredients all served extravagantly with grandiose fanfare. Oh, please! Come on, now. Chicken liver is as down-home dining as most any…
Strawberry Cobbler with Chambord Whipped Cream
Nothing beats fresh strawberries in season, and here in South Louisiana, we are blessed with an abundance of the crop. I like them chilled over a bowl of corn flakes, crowning a big ol’ biscuit topped with ice cream, or whole berries dipped in chocolate—there’s no end to the ways I enjoy strawberries. But here…
Root Beer-Glazed Pork Belly Tacos
Pork belly is a workhorse ingredient in South Louisiana kitchens. Cured and smoked for bacon, brined and pickled for salt pork, or sliced and fried for grattons, the belly of the pig has always been a part of every Cajun cook’s repertoire. But while Acadiana cooks have relegated pork belly to a few cultural favorites,…
Cajun Fried Rice with Crawfish and Green Onion Sausage
For me, the most cherished part of writing about the cooking of my Cajun and Creole culture is how families gather together with food being the focal point of a lively celebration. Boucheries in the fall, black-iron gumbos in the winter, springtime crawfish boils, and fish frys in the summer are all a part of…
Crawfish Boil Chowder
If you live in crawfish country, you know all about South Louisiana’s favorite springtime pastime–the backyard crawfish boil. Suckin’ heads and pinchin’ tails is always a tasty occasion, but what to do with all the leftover crawfish and vegetables? Crawfish Boil Chowder time! Making soup with Louisiana seafood is a familiar recipe for most Cajun…
Stuffed Crab with Absinthe Cream
With this stuffed crab dish, I like to think of old Polaroid photos of a time-gone-by spending lazy summers on the coast; we crabbed during the day, floundered at night, and slept to the gentle Gulf breeze blowing through the screened windows. Summer days spent crabbing at my family’s fishing camp near Slidell, Louisiana are…
Bacon-Wrapped Meat Loaf
As a kid growing up on Montgomery Street in Bogalusa, Louisiana, dinnertime was comforting. A home-cooked meal as we gathered around the family table was what we did every night. It was a simpler time. No distractions. No complications. No worries. Over time, things change. These days, busy work schedules make it difficult to coordinate…
Kale, Black-eyes and Pork Jowl Soup
Soulful simplicity. It doesn’t take much of a story line to sum up what this Kale, Black-eyes and Pork Jowl Soup is all about. If stewing down a pot of black-eyes is just too basic, then infuse it with garden-fresh kale, the soul-food flavors of smoky pork jowl, and intense dark chicken stock–the essential ingredients…
- « Previous Page
- 1
- …
- 8
- 9
- 10
- 11
- 12
- …
- 14
- Next Page »