More and more these days, I’m seeing traditional South Louisiana restaurants serving Cajun and Creole dishes with plate presentation techniques that impress. The days of a sprig of parsley and wedge of lemon are over. Simple things: a swish of sauce, a cedar plank fish, a scooped-out bread bowl, or even a “Frenched” bone exposed…
Fried Green Tomato Shrimp Rémoulade
When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade…
Shrimp and Artichoke Fettuccine
Shrimp and Artichoke Fettuccine is a classic, and my daughter Lo’s favorite seafood dish to make. Combining fresh Gulf shrimp with pasta, artichoke hearts and mushrooms in a creamy sauce infused with smoked tasso has become a popular Cajun recipe throughout Louisiana. And with shrimp season in full swing, there’s no better time to make this…
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…
Crawfish Hand Pies
I love hand-held savory pies. And I especially crave them when stuffed with spicy crawfish filling and baked golden brown to crispy perfection in a puff pastry crust. These Crawfish Hand Pies are what I call “perfect pies” with a spike of heat, full of flavor, and the elegance of buttery, flaky pastry. Hand pies…
Baked Oysters with Collards and Cajun Hollandaise
With this Baked Oysters with Collards and Cajun Hollandaise, the salty Gulf oyster hides underneath cloaked in a Rockefeller type covering of bacon-infused greens and a spicy hollandaise for a perfect one-bite dish that will send you back for more. Another dozen, please. If you’ve never been to the Grand Hotel in Point Clear, Alabama,…
Stuffed Whole Red Snapper
When it comes to the tastiest fish preparation, this is it. Whole Red Snapper with basil pesto stuffed with Creole tomatoes and served on a bed of onions and peppers layers flavor on top of flavor. Recently my wife Roxanne and my daughter Lo made this dish for me, and they said it was a…
The Tastiest Softshell Crabs Ever
Dining outdoors in the summer is one of the joys of living in the Deep South, and I take advantage of most any restaurant that offers al fresco dining. But, it was more than the outdoor view that caught my rapt attention recently when I dove into a dinner of Fried Softshell Crabs that piled on…
Louisiana Seafood Salad with Creole Citrus Vinaigrette
It’s June and time to dine on the water, and it doesn’t get any fresher than this: Gulf shrimp and lump crabmeat combine with a zesty Creole dressing in this light Louisiana Seafood Salad with fresh coastal flavors. And it’s easy with this simple recipe. With the summer vacation season here, most of Acadiana has…
Black Drum Menuière with Louisiana Crawfish
Drum roll, please! Lightly floured and sautéed to a crispy finish, my Black Drum is topped with a buttery Menuière Sauce infused with Louisiana Crawfish—an easy and delicious recipe. In recent years, black drum has ascended the culinary ladder to become a center-of-the-plate star in its own right. One theory is that it follows the…
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