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 with 40 Cloves of Garlic
This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence…
Creole Fried Shrimp and Smoked Gouda Grits
The taste explosion of these firecracker-hot Louisiana shrimp against the backdrop of cheesy stone-ground grits is a marriage of culinary cultures. Shrimp and grits are a Southern tradition that usually gets shortchanged in the competitive culinary landscape of Louisiana. While folks in the Carolinas love their grits, Cajun cooks are more rice-focused, and crawfish usually…
Cajun Meatballs and Peppers
I love this dish for the tantalizing flavors that surprise you at every bite. Dark, beefy gravy encases tender meatballs accented with the punch of sweet peppers in this delectable Cajun recipe. When sweet bell peppers begin flooding the market, I load up. Red, green, yellow, orange, I love how they paint my culinary world…
Pork Chops with Apple Onion Gravy
Pork and apples are a combination that I can’t resist. The sugary burst of juices from the fruit brings out the sweetness of the pork, and when rounded out with the bite of onions and a hit of tart mustard, this dish is a flavor explosion. An essential for this dish is to source thick,…
5-Bean Kale Soup
With the smokiness of ham and bacon as the backdrop for the assortment of beans, fresh kale, herbs, and spices, my 5-Bean Kale Soup is packed with soul-satisfying flavor. As south Louisiana comes out of hibernation, kale begins showing up at markets everywhere. And when the windy March chill sends you shivering, I pull out…
Guinness Beef and Mushroom Stew
This hearty beef stew is rich with the umami flavors of mushrooms, beef, dark roux, and Guinness. Yes, Guinness Extra Stout beer. My Guinness Beef and Mushroom Stew is a bowlful of St. Patrick’s Day happiness. I’m green with envy at communities that passionately celebrate St. Patrick’s Day. It is an upbeat holiday that every…
Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo
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,…
Red Bean, Mustard Green, and Green Onion Sausage Soup
Beans and greens mean winter to me. And this hearty soup filled with creamy red beans, bitter mustard greens, and acidic tomatoes can only be elevated with Cajun green onion pork sausage. I love the depth of flavor and spice in this Red Bean, Mustard Green, and Green Onion Sausage Soup. And I love the…
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