Slow simmered and puréed into a smooth, bisque-like creaminess, my Summer Squash Soup explodes with the fresh flavors of the season. Spiced with a light hand, I love how the vegetables shine brightly with just a hint of mint and the gentle bite of sweet onion. While I confess to eating lighter in the heat…
Pork Curry
Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with my…
Red Bean, Mustard Green, and Green Onion Sausage Soup
Beans and greens mean winter to me. And this hearty soup filled with creamy red beans, bitter mustard greens, and acidic tomatoes can only be elevated with Cajun green onion pork sausage. I love the depth of flavor and spice in this Red Bean, Mustard Green, and Green Onion Sausage Soup. And I love the…
Chicken Leg and Sausage Gumbo
The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the dinner table. This Chicken Leg and Sausage Gumbo cuts to the chase on flavor and when made…
Smoked Rabbit Gumbo
When it comes to Cajun roots cooking, my Smoked Rabbit Gumbo is as deep-rooted as it gets. I love how the spicy flavors mingle with the hardwood smoke in the rich meat of rabbit to create a gumbo that will humble even the most experienced Cajun cook. It is an exceptional and memorable dish, and…
Chicken and Smoked Sausage Gumbo
It’s Fat Monday, ya’ll! Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your…
Pure Vegetable Soup
Ok, I’ll admit it: I grew up eating vegetable soup out of a can and at the time, I liked it. You know the kind I’m talking about—the alphabet noodle kind. I’m not proud of it and as I grew into adulthood, I came to realize how disgusting the tin can taste of that mushy…
Lentil, Leek, and Mirliton Soup
Beans are a South Louisiana tradition, and I’ve written much about red beans and white beans, and how they have multiple uses in the Cajun kitchen. But lentils don’t normally come to mind in the Cajun cooking conversation. Not sure why. Lentils are a tradition of French cooking, and the good folks at New Orleans-based…
Crawfish Boil Chowder
If you live in crawfish country, you know all about South Louisiana’s favorite springtime pastime–the backyard crawfish boil. Suckin’ heads and pinchin’ tails is always a tasty occasion, but what to do with all the leftover crawfish and vegetables? Crawfish Boil Chowder time! Making soup with Louisiana seafood is a familiar recipe for most Cajun…
Kale, Black-eyes and Pork Jowl Soup
Soulful simplicity. It doesn’t take much of a story line to sum up what this Kale, Black-eyes and Pork Jowl Soup is all about. If stewing down a pot of black-eyes is just too basic, then infuse it with garden-fresh kale, the soul-food flavors of smoky pork jowl, and intense dark chicken stock–the essential ingredients…