During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way…
Crawfish Boil Chowder
Louisiana crawfish, spicy seasoned onions, potatoes, corn on the cob, and smoked sausage are at the base of this Cajun recipe, but it’s the crawfish stock and cream thickened with a blond roux that brings this Crawfish Boil Chowder all together magnificently. But first, the Louisiana crawfish industry needs your help! First came the 2020 pandemic,…
Carrot Ginger Soup + Instant Pot Option
When my overnight forecast calls for a record 16-degree low in South Louisiana, you know it’s time to bring out the soup pot. And this cold-weather recipe will become one of your all-time favorites. You might approach your first spoonful of this Carrot Ginger Soup with a bit of culinary doubt, but trust me. When…
Spicy Creole Shrimp Dip
There are certain party foods that make any event special, and of course, in the Graham family, my brother’s Spicy Creole Shrimp Dip always makes an appearance. To me, this simple recipe just says “time to party” in South Louisiana, and is a sure way to spice up any gathering. My older brother Jackie Graham…
Lentil, Leek, and Mirliton Soup
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…
Wild Goose in Red Wine Gravy
This Cajun recipe for Wild Goose in Red Wine Gravy is crave-worthy in every way: Exotically rich and darkly delicious with a bone-sucking boldness that you will remember for a lifetime. It’s wild geese swimming in an aromatic stew of wine-infused flavor so soul-satisfying and filling that it will make your knees wobble, and your belt…
Meet The Fisherman: Quincy Verret
For Quincy Verret and his wife Sharon, making a living fishing the coastal Gulf waters surrounding Bayou Dularge in Terrebonne Parish is more than a business; it’s a way of life. The Verret family catch and process only the very best local seafood from their own fishing boats and a small custom processing facility that…
Grilled Grouper Sandwich
This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy rémoulade all combine to redefine the term “fish sandwich”…
Meet The Fisherman: Pete Gerica
Pete Gerica has seen it all. As a hard-working, third-generation fisherman making a living off the waters of coastal Louisiana, Pete has weathered storms, oil spills, overfishing, foreign imports, governmental regulations, and a pandemic. But he is a survivor, and he is passionate about the work he has chosen. To him, it’s a labor of…
Grilled Oysters on the Half Shell
Garlicky, buttery, cheesy with a hint of herbs, these are bold flavors that complement the goodness of a Louisiana oyster cooked on open flame. My Grilled Oysters on the Half Shell are a culinary masterpiece, and it doesn’t get any simpler. Hands down, the invention of the char-grilled oyster on the half shell is a…
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