A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past century, these salt domes have been mined commercially…
Catfish Creole – The Quick and Easy Way
The blast of flavor from Atchafalaya Basin wild-caught catfish fillets bathed in a spicy red tomato gravy defines this classic Catfish Creole, an iconic Louisiana dish. But this recipe takes a few time-saving shortcuts to arrive at a delicious destination. From time to time, I receive comments for my recipes being complicated. “Too many steps,”…
Fried Softshell Shrimp
Just think about it: A pile of hot, crispy Gulf softshell shrimp, just out of the fry pot, placed in front of you. The whole shrimp–head, tail, body, legs, and antenna—is breaded and deep-fried golden brown. They’re crispy and delicious. Hands down, Fried Softshell Shrimp is a culinary surprise that defies logic. With an ice-cold…
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…
Sheepshead Sauce Piquante
Simmered down in a spicy tomato-based sauce, the tender fillets of fish take on the exotic flavors of a classic Cajun specialty—Sheepshead Sauce Piquante. So what’s a sheepshead, you might ask? Unless you are an experienced coastal fisherman along the shores of Louisiana, you may not have run into this species of Gulf finfish. With…
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…
Shrimp and Artichoke Fettuccine
This Shrimp and Artichoke Fettuccine has fast become a Louisiana classic. Combining fresh Louisiana seafood with pasta is a popular Cajun recipe throughout Acadiana. There are endless variations, but most favor a white sauce rather than red, and frequently have smoked meat or sausage layering flavor in the dish. There is even a version of…
Creole Shrimp Dip – A Holiday Tradition
There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food–turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of course, a Christmas Eve gumbo with friends and family after church services the night before. For…
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…
Stovetop Paella
Paella couldn’t be more effortless with this stovetop method that keys on locally sourced ingredients in a tasty combination. This time of year, I enjoy cooking a giant paella on my backyard firepit. I have a 28-inch Spanish paella pan and a steel cooking stand that fits over my fire. It is quite a production…
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