At the first sign of cold weather, most men instinctively crave large slabs of meat. Not sure why. Maybe the caveman in all of us, or the need to store up protein for a long winter hibernation. Or maybe I’m just overthinking this. Yes, come to think about it, I crave it year round. Lamb…
Beer-Braised Smoked Sausage Po’Boy with Griddled Vidalia Onions and Sauce Duo
Smoked sausage is a familiar food item throughout Acadiana, and not a festival goes on without a booth serving up a smoked sausage po’boy. This Cajun recipe doesn’t get any simpler and don’t look for me to complicate it…much. First, the basics: My bread is classic–a soft po’boy bun from Evangeline Maid Bread in Lafayette….
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…
Cajun-Spiced Lettuce Cups with Vidalia Onion Relish
I must confess that, like many of you, I always start the year off with a goal of eating lighter, but living in Acadiana–ground zero for the most amazing food culture in America–it is a daunting task. So today I am offering a compromise of sorts: These Cajun-Spiced Lettuce Cups deliver on the spicy Cajun…
Kale Caesar with Grilled Shrimp
For the past few years, fresh kale has been on a run showing up on restaurant menus all over America. Even here at my Acadiana Table, I’ve tossed it into soups, braised it in stews and served it pan sautéed as a side dish. So, this weekend I stumbled on a neat trick while making…
Cajun Pork Jambalaya
A black pot of Cajun Pork Jambalaya is a defining Cajun recipe that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana–Creole and Cajun. Perhaps, it is this Cajun recipe that most defines the two culinary cultures. The point is that…
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