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…
Fettuccine with Softshell Crabs Amandine
Crispy softshell crabs crown buttery pasta infused with lemon, garlic, and toasty almonds for an unexpected taste explosion. The best of two culinary worlds collide in this delicious recipe. New Orleans is known for its Sicilian influence as immigrants settled the French Quarter, bringing with them a parcel of recipes such as the famous muffuletta…
Pan Seared Grouper with Mango Salsa and Coconut Rice
Lightly pan seared in coconut oil and served over a bed of jasmine rice perfumed with freshly grated coconut, this Grouper with Mango Salsa is an island recipe that brings back memories of a time long ago. Ask my daughter Lauren, and she will tell you the best family vacation she’s ever taken was to…
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…
Creole Fried Shrimp and Smoked Gouda Grits
The taste explosion of these firecracker-hot Louisiana shrimp against the backdrop of cheesy stone-ground grits is a marriage of culinary cultures. Shrimp and grits are a Southern tradition that usually gets shortchanged in the competitive culinary landscape of Louisiana. While folks in the Carolinas love their grits, Cajun cooks are more rice-focused, and crawfish usually…
Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo
During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way…
Crawfish Boil Chowder
Louisiana crawfish, spicy seasoned onions, potatoes, corn on the cob, and smoked sausage are at the base of this Cajun recipe, but it’s the crawfish stock and cream thickened with a blond roux that brings this Crawfish Boil Chowder all together magnificently. But first, the Louisiana crawfish industry needs your help! First came the 2020 pandemic,…
Spicy Creole Shrimp Dip
There are certain party foods that make any event special, and of course, in the Graham family, my brother’s Spicy Creole Shrimp Dip always makes an appearance. To me, this simple recipe just says “time to party” in South Louisiana, and is a sure way to spice up any gathering. My older brother Jackie Graham…
Meet The Fisherman: Quincy Verret
For Quincy Verret and his wife Sharon, making a living fishing the coastal Gulf waters surrounding Bayou Dularge in Terrebonne Parish is more than a business; it’s a way of life. The Verret family catch and process only the very best local seafood from their own fishing boats and a small custom processing facility that…
Grilled Grouper Sandwich
This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy rémoulade all combine to redefine the term “fish sandwich”…
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