Simmering down a black pot of rice infused with vine-ripened tomatoes, fresh aromatics, and garden-grown herbs punched with the depth of flavor of smoky sausage is about as comforting as South Louisiana food can get. But when those tomatoes are of the Creole variety, the sausage features the bold flavors of venison mixed with pork,…
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…
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…
Boudin Quiche
Oh, I love it so. Rich, farm-fresh eggs from Gotreaux Family Farm’s hen house gently encases spicy, ricey Cajun boudin spiked with the holy trinity of vegetables, all neatly baked in a crumbly piecrust. This easy Cajun recipe is the perfect breakfast, lunch, or dinner dish; as good when hot out of the oven as…
Cheesy Corn Casserole
Fresh-shucked and cut off the cob, this corn casserole is a masterwork of balance in taste and texture. A hint of Cajun spice plays against the sweetness, and the creamy cheese oozes texturally with the crunchy contrast of aromatic onion, bell pepper, and celery. But the real genius of this Cajun recipe is the lighter-than-air…
Mustard Quail Egg Potato Salad
In South Louisiana, you won’t find a fish fry, backyard barbecue, or even a steaming bowl of gumbo that doesn’t have a scoop of potato salad at the ready. It’s a Southern thing, and a familiar down-home southern Louisiana preparation is a mustard-infused potato salad. While this ubiquitous dish is expected and accepted, it is…
Black-Eyed Pea Jambalaya
It’s no secret that Cajun cooks love their black iron skillets, Magnalite dutch ovens, and propane crawfish cookers. Those are standard-issued items in any Acadiana family’s arsenal of kitchen equipment. But, there’s one more that is essential: the electric rice cooker. In rural Cajun kitchens, most every Cajun recipe has rice as a centerpiece of…
Cajun Fried Rice with Crawfish and Green Onion Sausage
For me, the most cherished part of writing about the cooking of my Cajun and Creole culture is how families gather together with food being the focal point of a lively celebration. Boucheries in the fall, black-iron gumbos in the winter, springtime crawfish boils, and fish frys in the summer are all a part of…
Creole Smothered Green Beans with Andouille Sausage
This Creole smothered green beans casserole is the one you’ll always see on our holiday table. It’s simply green beans straight out of a can, but it’s uncanny how these green beans–sautéed up in smoky bacon grease, smothered down in spicy andouille, and spiked with Cajun seasonings–will bring “thanks” to your Thanksgiving table. This Creole…
Cajun Pork Jambalaya
A black pot of Cajun Pork Jambalaya is a defining Cajun recipe that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana–Creole and Cajun. Perhaps, it is this Cajun recipe that most defines the two culinary cultures. The point is that…