Beans are a South Louisiana tradition, and I’ve written much about red beans and white beans, and how they have multiple uses in the Cajun kitchen. But lentils don’t normally come to mind in the Cajun cooking conversation. Not sure why. Lentils are a tradition of French cooking, and the good folks at New Orleans-based…
Poached Eggs over Fried Green Tomatoes with Crabmeat Hollandaise and Gouda Grits
Weekend brunch is always a special treat for me, and the Eggs Atchafalaya I was presented at Grand Coteau Bistro was the ultimate attraction. Perfectly poached eggs oozing liquid sunshine all over two crispy cornmeal-battered fried green tomatoes was topped off with a glorious crabmeat-infused hollandaise, and all served up with a bowl of creamy…
Mustard Quail Egg Potato Salad
In South Louisiana, you won’t find a fish fry, backyard barbecue, or even a steaming bowl of gumbo that doesn’t have a scoop of potato salad at the ready. It’s a Southern thing, and a familiar down-home southern Louisiana preparation is a mustard-infused potato salad. While this ubiquitous dish is expected and accepted, it is…
I Found My Thrill: Blueberry Cream Pie
With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream. And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too. Who knew that a magnificent Blueberry Cream Pie recipe could be so easy? My…
Crisp Chicken Thighs and Creole Jasmine Rice
White or dark? When it comes to ordering chicken off a menu, it seems that is the inevitable question, and for the most part, people are quite opinionated about their preference. Without any research to back me up, I would guess that the breast meat wins out, and is why it sells for a premium…
Blackened Voodoo Beef Stew
If you’ve spent any time on Acadiana Table, you know my love affair with cooking with beer. I just love the heady flavors of wheat and barley that give body to most any dish. Recently on vacation, I stopped in at an Irish brewpub and dove head first into a bowl of Guinness beef stew;…
Baked Yellowtail Snapper with Herbs, Lemons, and Olives
Gulf finfish cannot be beaten, and this recipe for Baked Yellowtail Snapper is a tasty example. I am blessed to live within a short drive of the Gulf of Mexico and the waters that produce amazing varieties of seafood. Drum, trout, grouper, tuna, flounder, pompano, and my favorite snapper, all show up on the Acadiana Table….
Blackened Catfish with Lemon Rosemary Sauce
Over the years, the culinary technique of blackening has become one of my favorite methods for cooking fish of any kind–especially catfish. With the deep, dark flavor of pungent spices that seal in the moist flesh of wild-caught catfish, it’s cloaked in a rich, lemony butter sauce that zings with taste. I love it so. …
Strawberry Shortcake Jars
In the South, strawberry shortcake and the 4th of July just go hand-in-hand. There’s no better way to top off a backyard holiday barbecue than with fresh seasonal fruit topped with whipped cream. These Strawberry Shortcake Jars are the simplest recipe that delivers crowd-pleasing results every time. So, how can we improve upon perfection? I grew…
Black-Eyed Pea Jambalaya
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…
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