The first bite of my Bacon-Wrapped Chicken Thigh is sweet and peppery, smoky and meaty, but then you get to the cheesy spinach and artichoke hiding within. This one fires up all the taste buds. Chicken thighs for dinner? Boring! But how about amping up the flavor a notch or two? Just think of it: If…
Shrimp and Artichoke Fettuccine
Shrimp and Artichoke Fettuccine is a classic, and my daughter Lo’s favorite seafood dish to make. Combining fresh Gulf shrimp with pasta, artichoke hearts and mushrooms in a creamy sauce infused with smoked tasso has become a popular Cajun recipe throughout Louisiana. And with shrimp season in full swing, there’s no better time to make this…
Curried Meatballs Skillet
Hot and spicy, smooth, and saucy, one bite of this Curried Meatballs Skillet will bring your guests back for more. Meatballs meet Asian spice in this Curried Meatballs Skillet, my addictive party food recipe. Curry is one of those ingredients that have a wide following; I don’t know anyone who doesn’t love it. And in…
Ribeye Steak and Blistered Shishitos with Brown Butter
When sliced thick and pink in the center, a well-marbled ribeye steak delivers a depth of meaty flavor that can only be improved with just a dab of nutty brown butter. And when paired with grilled shishitos–a chili pepper that balances spiciness with subtlety–along with a sprinkle of flake sea salt, my Ribeye Steak and Blistered…
Stuffed Goo-Gootz
At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced…
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…
Stuffed Collard Rolls with Red Gravy
Just in time for New Year’s Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green leaf. Sauced with tomato gravy…
A Christmas Tradition: Crown Roast of Pork
Christmas dinner menu planning is underway, and on my Acadiana table, there is no more dramatic presentation than a crown roast of pork in all its regal glory. This cut of meat always wows your guests for several reasons. Beyond the center-of-the-table showcase for the roast, the meat surrounding the bone is always juicy and…
The Italian Side of Cajun
There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe version makes a culinary statement and packs a wallop of flavor. I’ve…
Crawfish Hand Pies
I love hand-held savory pies. And I especially crave them when stuffed with spicy crawfish filling and baked golden brown to crispy perfection in a puff pastry crust. These Crawfish Hand Pies are what I call “perfect pies” with a spike of heat, full of flavor, and the elegance of buttery, flaky pastry. Hand pies…
- « Previous Page
- 1
- 2
- 3
- 4
- 5
- …
- 17
- Next Page »