For Cinco de Mayo, South of the border meets South Louisiana in this Pulled Pork Tacos with Creole Crema–a taco taste sensation. I love how the citrus flavors of the orange-brined pork shoulder are elevated by the spike of jalapeños and Cajun seasoning that work so deliciously with farm-fresh vegetables. And the cool and creamy…
Crawfish Cannelloni
With a sauce of creamy béchamel spiked with Louisiana crawfish layered over stuffed pasta, my Crawfish Cannelloni is baked bubbly hot. And thanks to my sister, this is one of the classic dishes that helped propel my lifelong culinary journey. My sister Marie Graham Huguet introduced me to a perfect plate of Italian cannelloni some…
Shrimp and Artichoke Soup
One of the most popular Louisiana soups is shrimp and artichoke. You’ll see it on the menus of restaurants specializing in Cajun or Creole dishes, and it is just as popular in rural Acadiana lunchrooms as it is in citified New Orleans restaurants. I’ve even seen it featured on Italian menus. It is casual, yet…
Backbone Stew
Backbone Stew is more than a meal—it reflects the people who make it. It’s an intimate dish made for family gatherings and Sunday suppers, where the chatter around the table is as important as the food on it. It’s a dish for when things aren’t perfect, but you make do when you take the scraps…
Fried Whole Catfish
Fried crispy golden brown, the taste and texture of eating catfish close to the bone is a rare treat these days. But with this recipe, I’m out to bring back an almost forgotten dish. There was a time in my youth that dining out for dinner usually meant a road trip. Small-town life in the…
Chicken and Smoked Sausage Gumbo
It’s Fat Monday, ya’ll! Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your…
Blueberry Basil Pastry
Fresh blueberries rock my world. And when jammin’ with sweet basil and stuffed inside a crispy pastry, I just can’t get enough. I can assure you this Blueberry Basil Pastry will rock your world, too. You might call these turnovers, tarts, or even a hot pocket, but by any name, they are the perfect breakfast…
Boudin King Cake
Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many…
Seafood Bisque
With its creamy depth of seafood flavor accented by white wine and the rich flavor of artichoke hearts, my Seafood Bisque is a rich and decadent Louisiana dish that is as historical as it is delicious. This Seafood Bisque is what I like to call “Haute Creole.” It’s a classic, time-honored, New Orleans specialty served…
Pork Sausage in Roux Gravy
This week calls for record snowfall in South Louisiana, so warming up with a delicious, classic Cajun dish is the best way I know to survive an Arctic blast. You won’t find a rural Cajun lunchroom that doesn’t have sausage and gravy on the steam table. The dark roux gravy clings to the chunks of…
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