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…
Stuffed Chicken with Mushroom Madeira
Food can be boring. Ok, I’ve said it, and you know exactly what I’m talking about. Slapping a spoonful of mashed potatoes on a plate along with a plain baked chicken breast doesn’t exactly set the world on fire with excitement. Why can’t we serve up a bit more creativity at mealtime? Now, don’t get…
Pork Rib Fricassée
My Pork Rib Fricassée is a tried and true French preparation that is just as popular in Acadiana. Pork ribs, cooked down in a savory fricassée, is a classic old-school Acadian stew. Dressed up with smoked sausage, fresh rosemary out of my herb garden and field okra from Gotreaux Family Farm, it is a satisfying one-dish…
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