With a sauce of creamy béchamel spiked with Louisiana crawfish layered over stuffed pasta, my Crawfish Cannelloni is baked bubbly hot. And thanks to my sister, this is one of the classic dishes that helped propel my lifelong culinary journey. My sister Marie Graham Huguet introduced me to a perfect plate of Italian cannelloni some…
Shrimp and Artichoke Soup
One of the most popular Louisiana soups is shrimp and artichoke. You’ll see it on the menus of restaurants specializing in Cajun or Creole dishes, and it is just as popular in rural Acadiana lunchrooms as it is in citified New Orleans restaurants. I’ve even seen it featured on Italian menus. It is casual, yet…
Cajun Crawtator Casserole
Smashed Yukon Gold potatoes infused with fresh herbs, Cajun spice, and creamy Greek yogurt reaches new culinary heights with the addition of rich Louisiana crawfish tail meat. And the crunch of Zapp’s Crawtator kettle-fried potato chips is the pièce de résistance. It’s pure comfort in a casserole dish. I first crossed paths with the late…
Shrimp and Okra Gumbo
Just last week I was telling a good friend that I had plans to make Shrimp and Okra Gumbo for the weekend. Without hesitation, she asked, “Cajun gumbo or Creole gumbo?” Oh, here I go again. After a 10-minute explanation, I could see my friend regretted even asking the question. But, it is a difficult…
Fried Whole Catfish
Fried crispy golden brown, the taste and texture of eating catfish close to the bone is a rare treat these days. But with this recipe, I’m out to bring back an almost forgotten dish. There was a time in my youth that dining out for dinner usually meant a road trip. Small-town life in the…
Seafood Bisque
With its creamy depth of seafood flavor accented by white wine and the rich flavor of artichoke hearts, my Seafood Bisque is a rich and decadent Louisiana dish that is as historical as it is delicious. This Seafood Bisque is what I like to call “Haute Creole.” It’s a classic, time-honored, New Orleans specialty served…
Orzo, Shrimp and Kale Salad
More and more, I see orzo pasta showing up on the Acadiana table of folks who didn’t even know it existed a few years ago. Cajun and Creole home cooks are a stubborn bunch who hold to Cajun recipe tradition more so than most cultures. But in my Orzo, Shrimp and Kale Salad recipe, this ingredient…
Butternut And Shrimp Pasta
Autumn in Acadiana is when fresh squash, pumpkin, and gourds of all kind begin showing up at the local farmers markets. It always puts me in the mood for a delicious recipe featuring those flavors, and with this Butternut And Shrimp Pasta dish, I can’t think of a better way to usher in the fall…
Fried Oyster Sandwich on Brioche Bun
This sandwich is perfection on a bun. Crispy, flash-fried Louisiana oysters nestled in a soft, brioche-type bun, studded with jalapeno peppers and slathered with sauce. It is crave-worthy indeed. Rachael’s Cafe in Lafayette, Louisiana, is home to this sandwich perfection. Just off busy Kaliste Saloom Road and tucked into a nondescript strip shopping center that’s…
Louisiana Oyster Skillet
Your taste buds light up with the first bite into a plump Louisiana oyster releasing its briny Gulf flavor and combining with a creamy, liqueur-infused sauce for a taste explosion that makes you reach for more. It’s the perfect appetizer or party dish. What’s even better is that this Louisiana Oyster Skillet is a no-fuss,…
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