The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the dinner table. This Chicken Leg and Sausage Gumbo cuts to the chase on flavor and when made…
Southern Ratatouille
Crisp farm-to-table vegetables, vine-ripened Creole tomatoes, and home-grown herbs are sautéed and stewed down in my Southern Ratatouille, the Louisiana version of a classic French Provencal side dish. It is a dish that beckons me to return to a special place and time. The summer I spent years ago traveling the back roads of Southern…
Sweet Potato Shake
With all the flavors of fall, this Sweet Potato Shake is the best way I know to shake up the season. And it’s easy with just six simple ingredients. My father George Graham, Sr. opened his restaurant the Acme Café in Bogalusa, Louisiana in 1946 and for all the 40-plus years he was in business,…
Crab Claw Sensation
These are well-dressed claws ready for your next party or holiday get-together. Just slide a cracked claw between your teeth and pull away a meaty morsel of crabmeat licked with just the right combination of spicy flavor. Time to create a Crab Claw Sensation! And I’ve found an easy shortcut to this sensational recipe using…
Shrimp and Mirliton Pot Pie
Every tasty recipe is like a roadmap to a new and undiscovered place. And this Shrimp and Mirliton Pot Pie is a unique combination of down-home Southern ingredients that is well worth the trip. Just think of it: Briny shrimp and farm-fresh vegetables cooked down in a thick, creamy filling and topped with a crispy…
Squirrel Stew
This is camp cooking at its tastiest: meaty morsels of squirrel meat rendered fall-off-the-bone tender in a rich dark gravy with a spicy Cajun kick of seasoning. Squirrel Stew is a twice a year seasonal treat that rural folks look forward to every fall and spring. Of all the small game species, squirrel is a…
Praline Pumpkin Pie
My wife Roxanne’s Praline Pumpkin Pie is a slice of the autumn season with the pungent flavors of cinnamon, allspice, nutmeg, and ginger wafting throughout the house. With the crunch of Louisiana pecans and the punch of praline liqueur, this is a pumpkin pie to write about. Black iron pies are a specialty of the…
Mushroom and Pepper Bread Pudding
Earthy flavors grab my attention and draw me into a dark and delicious place that I find spellbinding. Such is my fascination with mushrooms, and I forage for them in the wild, stalk them in the farmers markets, and am delighted when I see them in the supermarket aisles. I’ve talked before about finding the…
Cajun Cuban Sandwich
With the crunchy snap of your first bite into my Cajun Cuban Sandwich, you just know this one is special. With the unmistakable punch of Creole mustard and the ooze of melted pepper jack blending with all the traditional ingredients in this multi-cultural version of the famous sandwich, this recipe will up your kitchen cred…
Mini Bell Peppers Stuffed with Crabmeat
Ripe mini bell peppers, when blanched in salt water, lose their raw taste and take on a sweetness that pairs perfectly with crab. With a light hand on the seasoning, a bit of egg, and a handful of bread crumbs to bind it all together, with these Mini Bell Peppers Stuffed with Crabmeat you’ve got…
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