When you make this smoky, cheesy, beer-infused Tasso Chili Cheese Dip, it will catapult your cooking cred to new heights. It is not only one of the easiest Cajun recipes to prepare right every time, but it is addictively good. Your friends will beg for the recipe. And it’s a tasty way to celebrate Cinco…
Oysters Supreme
David Bertrand runs Shucks seafood house in Abbeville, Louisiana with an eye for detail. Along with his partner Bert Istre, they share a keen understanding of the tastes of their South Louisiana customers. This is not a tourist haunt, and it’s not an upscale, white-tablecloth eatery with a big-name chef. In fact, David is quick…
Cajun Rice Bowl with Griddled Shrimp
Brown rice isn’t my thing, but my daughter Lo (remember, she moved to La La Land) recently teamed up with Roxanne to add a healthier regimen to my Acadiana Table. Ok, so roasted pork belly, bacon-wrapped meat loaf, and boudin gravy need to be brought into balance with a few healthy choices; although I don’t…
Fresh Ham Roast
Ginger-kissed with a mustard-glazed sweetness, this fresh ham roast is a revelation of how juicy, flavorful, and succulent this cut of pork can be. But, the key to it is in getting to know your farmer, and learning how he cares, feeds, and humanely raises his livestock. It is the essence of sustainability in eating…
Duck and Brie Pizza
The perfect pizza has been a lifelong quest. Across the world and closer to home, I’ve visited the acclaimed chefs and prowled the back alley dives for just one bite of the perfect pie. I’m not talking about your typical red sauce-laden, mozzarella-coated, pepperoni-dotted New York pizza or even your deep-dish, lasagna-like Chicago version. No,…
Gulf Shrimp Pasta Primavera
Translated in Italian, primavera means spring. And in my Cajun recipe book, there is no dish that combines light, refreshing spring flavors like this one for Gulf Shrimp Pasta Primavera. With garden-fresh vegetables kissed with the sweet leaves of basil, all tied together with a pungent olive oil-infused bucatini pasta, the only thing that could…
Pork Neck Bone Fricassée
I’ve said it before, but it bears repeating: Make friends with a butcher. There’s no clearer path to culinary enlightenment than through a butcher who can help you discover flavor-filled cuts of meat you never knew existed. And this Cajun recipe is one of them. So, what’s for dinner? Two words: pork neck. Or more…
Shrimp and Tasso Mac and Cheese
This isn’t my first mac and cheese recipe, and I assure you, it won’t be my last. You see, I love how pasta noodles encased in a cheesy cream sauce is a culinary delivery for the spicy flavors of Cajun recipe ingredients like shrimp and tasso. It is this tasty combination that comes together in…
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…
Pork Belly Porchetta
Italians butchers are experts at preparing pork, and their specialty porchetta redefines the pig-eating experience. And my Cajun recipe for Pork Belly Porchetta delivers on the bold flavors of the pork with a Cajun kick of spice. I love how the thick layer of fat bathes the meat while roasting, and as we all know,…
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