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,…
Overstuffed Fried Crawfish Po’Boy
It’s the crispy crunch of the first bite into this sandwich that signals all the good things to come. It’s sensory overload when hot, right-out-of-the-fryer crawfish tails meet the perfectly dressed French bread loaf in the po’boy of my dreams—the Overstuffed Fried Crawfish Po’Boy. Whenever I get close to New Iberia, Louisiana, my car has…
Cajun Seafood Gumbo
The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and Cajun spice. It’s gumbo time! One sign…
Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette
Salty, acidic, peppery and sweet are the defining taste elements of my Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette and taking a few tricks from my Cajun playbook of culinary techniques, I think we might have just elevated this French classic to another level. During past travels in southern France, Roxanne and I recall…
Garlic Shrimp Crostini
As the Louisiana shrimp season kicks into high gear, I’m craving all things shrimp. Sometimes I feel like a character in the movie Forrest Gump as I reel off my favorite Cajun recipes: shrimp gumbo, shrimp Creole, shrimp jambalaya, fried shrimp, stuffed shrimp, oh well, you get it. My wife Roxanne loves shrimp as much…
Fillet of Flounder with Crabmeat Dressing
Layers of flavor elevate this dish! The punch of saffron and lemon in the smooth velouté sauce contrasts the sweet blue crab and fresh Gulf fish in this Fillet of Flounder with Crabmeat Dressing. This recipe is exceptional in every way. Of all the coastal Louisiana fish species, flounder is at the top of my…
Crabmeat-Stuffed Artichoke
When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect dish for a summertime appetizer. It was time to get stuffing. Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle. But, in the hands of an adventurous cook, the…
Whole Flounder stuffed with Louisiana Shrimp
To me, flounder is flat-out the most delectable of all the Gulf finfish. And for my money, a classic Cajun recipe for stuffed whole flounder with wild-caught, Gulf shrimp is the ultimate dish for someone as seafood-obsessed as me. Whenever I see it on a restaurant menu, I can’t resist. And I couldn’t resist the…
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