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…
Cajun Smoked Wings
These Cajun Smoked Wings take flight in a combination of Korean and Cajun spices with a dark and smoky taste that blends the best of both cultures. If you’re tired of the same ol’ chicken wing recipe, then read on and discover this flavor-filled combination. My love affair with chicken wings dates back to the…
The Freshest (and easiest) Sandwich Idea
So, what exactly is a tartine? By definition, it’s a French open-faced sandwich with sweet or savory ingredients. A rather fancy little word that conjures up snooty French folks taking dainty bites in between sips of their French 75. Not exactly down-home Cajun fare is it? Well, I beg to differ. This Radish and Goat…
Unbridled Brie Jammin’ with bacon
Crispy golden brown pastry on top, flaky piecrust on the bottom, and a velvet creaminess oozing mellow flavors spiked with the porky flavor of bacon—that’s my Bacon Jam Baked Brie — a down-on-the-bayou, French Louisiana version of a classic baked brie. Baking a round of brie cheese in pastry has been around for decades, 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…
Tasso Chili Cheese Dip and Frito Chili Pie
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…
Fried Eggplant with Crawfish Étouffée
Crispy eggplant fried golden brown is a study in textural contrast. While the crusty exterior crackles with crispness, the inside cooks to a smooth, almost sauce-like creaminess. And when topped with a velvet cloak of rich and spicy crawfish étouffée, this Cajun recipe for Fried Eggplant with Crawfish Étouffée is a culinary combination that is sheer…
Crawfish Dip in a French Bread Skillet
This over-the-top presentation of spicy crawfish dip surrounded by crusty French bread rolls all baked together in a cast-iron skillet is a rock star appetizer. The piping hot rolls, buttered and sprinkled with Parmesan, are ablaze with spicy flavor when topped with the creamy crawfish dip. This Cajun recipe for Crawfish Dip in a French Bread…
Oyster-Stuffed Mushrooms
These Oyster-Stuffed Mushrooms are the stuff of dreams. It’s the earthiness of these mushrooms with a rich creamy, liqueur-infused spinach stuffing spiked with fresh Gulf oysters and a pungent hit of Cajun spice that sends me into a dream state. Oh yes! In previous Cajun recipes, I’ve stuffed over-sized portobellos in entrée-size portions, but these…