My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than…
Shredded Short Rib Sandwich
Every now and then you run into a dish that is the proverbial showstopper. It’s as if spotlights are shining down on the plate and the paparazzi are clicking away to get a shot from every angle. With this Shredded Short Rib Sandwich, a star is born. The inspiration for this Shredded Short Rib Sandwich…
Smoked Green Onion Sausage and Creole Red Onions featuring Savoie’s Sausage
There is an area just west of Lafayette, Louisiana that is known for its German heritage. Roberts Cove is at the center of it, and it is home to a long lineage of German immigrants who settled the Acadiana prairie in 1880. This was a little over a century after the French Acadians found their…
Kale Salad with Sweet Dijon Vinaigrette
Beautifully bitter kale takes on a bright sweetness with an overnight marination in my flavor-infused vinaigrette. And when dressed with fruit, cheese, and nuts, this Kale Salad with Sweet Dijon Vinaigrette could be the perfect summertime salad. “Too tough, too bitter, overbearing,” these are the complaints I often hear about this sometimes maligned green. But…
Baked Eggs in Tasso Cream features Savoie’s Smoked Tasso
Oven-baked eggs oozing their liquid sunshine and swimming in a sea of smoked tasso-infused cream is a thing of beauty and taste. I’ve made this easy breakfast dish for years, and it still astounds me how flavorful and straightforward this Baked Eggs in Tasso Cream recipe is. In my travels across France, I recall dining…
Salt-Encrusted Red Snapper
A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past century, these salt domes have been mined commercially…
Catfish Creole – The Quick and Easy Way
The blast of flavor from Atchafalaya Basin wild-caught catfish fillets bathed in a spicy red tomato gravy defines this classic Catfish Creole, an iconic Louisiana dish. But this recipe takes a few time-saving shortcuts to arrive at a delicious destination. From time to time, I receive comments for my recipes being complicated. “Too many steps,”…
Fried Softshell Shrimp
Just think about it: A pile of hot, crispy Gulf softshell shrimp, just out of the fry pot, placed in front of you. The whole shrimp–head, tail, body, legs, and antenna—is breaded and deep-fried golden brown. They’re crispy and delicious. Hands down, Fried Softshell Shrimp is a culinary surprise that defies logic. With an ice-cold…
Let’s Talk Cajun and Creole Cooking!
Acadiana Table was honored this week to be interviewed on the nationally-syndicated What’s Cookin’ Today show hosted by Mike Horn on CRN Digital Talk Radio. Reaching 11 million listeners, it is the nation’s premiere food, wine, travel and entertainment radio show. You can access my 15-minute interview at: https://crntalk.com/…/featured-shows/whats-cookin-today/ then go to: Monday, February 28,…
Oyster Bisque with Puff Pastry
There is nothing more majestic than creamy Oyster Bisque topped with crisp pastry, and when made with briny Gulf oysters, this is the perfect starter for a memorable dinner. Louisiana oysters are prized throughout the nation, and to find out more, I recently joined the folks at Louisiana Direct Seafood for a trip to Houma…
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