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…
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…
Chaurice Sausage and Egg Pie
Breakfast in South Louisiana is a celebration of farm-to-table goodness. The farming traditions of the region are rooted in a tough work ethic that is handed down through generations of French Acadian families that harvest the sugarcane, rice, sweet potatoes, soybeans, and other significant crops. Early to bed and early to rise is the routine…
Cajun Crawtator Casserole
I first crossed paths with the late Ron Zappe in the 1980s when he was a struggling local business owner trying to gain entry into the competitive snack foods market. He was the epitome of the Cajun entrepreneur–full of spicy ideas and a taste for adventure. He succeeded in turning that small chip-making outfit in…
Creole Jerk Chicken
My first experience with authentic Creole jerk chicken was in Jamaica on my honeymoon some years ago. The taste still lingers on, and I’ve had nothing like it since. That is, until just a few weeks ago. Roxanne, Lauren, her friend Regan, and I traveled to the Turks and Caicos islands recently. Staying in a…
Bottoms Up Creole Tomato and Sausage Pie with Warm Roquefort Sauce
This Creole Tomato and Sausage Pie is stunning in its presentation. Akin to a classic French tart tatin, when you turn this dish out onto a serving plate, you will bow to the applause. Farm stands and roadside sellers peddling fresh-grown vegetables and fruits dot the byways of Acadiana this time of year. Whenever possible,…