Yes indeed, glory be and pass the hot sauce! Your Acadiana Table was named a finalist in the SAVEUR Magazine 2014 Best Food Blog Awards in the Best Regional Cuisine category. Out of 30,000 nominations, the editors picked us.
As the SAVEUR editorial staff says, “Each year we’ve hosted the Best Food Blog Awards, we’re astounded at the depth, variety, creativity, and ingenuity of the food blogs nominated, and this year was no exception. They’ve inspired us to pull out our cameras, travel to experience new foodways, and most importantly, inspired us to get in our kitchens and cook. Congratulations to this year’s winners, and a big thank you to everyone who nominated and voted for them!”
All of us at Acadiana Table are proud of this honor and it is because of you that we continue to tell the rich and colorful stories of South Louisiana foodways.
It’s exciting to see the world is sinking its teeth into Cajun and Creole cooking.
First I’ll say WOW!… thank you for taking the time to create such a wonderful site filled with history about Cajun and Creole cooking, and anecdotal stories that share your passion for Cajun and Creole cooking.
I came across this site by searching for a recipe that uses pork neck bones. Here I found your recipe for Pork Neck Bone Fricassee; which I found to be very easy to follow.
Now for me, I live in S.W. Florida, you know that area filled with tourism, snow birds, and retirees, yeah sure we’ve got great weather, and nice beaches, but unfortunately pesky tourist and part time residents don’t lend well towards preserving much when it comes to authenticity and history. Most of what you find where I live, (Sarasota), when it comes to dining, are neon sign chain restaurants, which have squeezed out most of the good mom and pop diners, and restaurants, and what’s left of them are trendy and over priced. However, I was fortunate to grow up in a family with 3 generations of scratch cooks, which influenced me at a young age, and taught me the value of home cooking; from, menu planning, to shopping for fresh ingredients, prepping, and the fun involved when cooking with/for friends and family.
When I read your recipe for Pork Neck Bone Fricassee, I was a little intimidated. Rouxs are not something I’m familiar with, having only made a blonde roux less than a handful of times. Your recipe takes a roux to a level that even the most seasoned chef finds daunting, but nothing ventured nothing gained. One hour later, and only one minor burn to my stirring hand, and I had reached nirvana. But, and it’s a BIG BUT, what will it taste like? The smell was wonderful, the colour and texture; deep rich mahogany and silky smooth. So onward I went with putting all the well-trimmed and prepped ingredients into my Dutch oven, boiled first, then covered and simmered for 2 hrs. The house was filled with a wonderful aroma, mouths watering and stomachs growling, longing to be fed this wonderful thoughtful dish.
Then it was time…bowls filled with perfectly cooked rice, and ladles of piping hot meaty, hearty, fricassee poured over top with a side of warm crusty bread.
As I savoured each bit, my pallet was both pleased and confused. The depth of flavour wasn’t anything if ever experienced. Deep and earthen…so much so, that at first I was worried for I had nothing to compare the success of this dish to. I had never cooked with Pork Neck Bones, nor, as I mentioned before, had I ever made a dark roux. I wondered had i possibly overdone the roux, had the heat gotten away from me when cooking the roux, or was it the richness from the bone marrow, but I kept eating even though the flavour was foreign to me, it was still inviting, and a few friends, who are brutally honest, went back for seconds, as did I.
I look forward to making this dish again, as well as others from your blog.
Thanks again for sharing your passion and knowledge of Cajun and Creole cooking.
George Graham says
Hey Ron- Thanks for the detailed recount of your success in the kitchen with my recipe for Pork Neck Bone Fricassee. This is truly a traditional rural dish of Cajun and Creole culture, and a great recipe that can be used with chicken, too. All the best to my Sarasota friend, and I look forward to more comments and feedback in the future.
Hi Mr. George. I need to make a Creole/Cajun dish for school and need a good and easy recipe. Can you think of any tasty recipes for an amateur cook? Thanks.
George Graham says
Hey Eli- One of the easiest Cajun dishes is Andouille Sausage and White Bean Soup. Search the blog for it and follow the recipe details for a dish that any amateur can master. They’ll think you’re a pro. All the best.
George…no one has responded to my question about shipping to Mexico. There are about 300,000 Americans living here and half will eat crawfish. An untapped market. Put the buzz in these farmer’s ears!
George Graham says
Cindy- Sorry to hear, but I do believe there are many problems in shipping food internationally and many regulatory hurdles to overcome. You might just have to hop a flight to Cajun country for a taste of home. All the best.
Dear George & Rox,
Just wanted to thank you for your wonderful site full of culture and great food! My husband moved me to Baton Rouge, LA, over 48 years ago and that is where I learned to cook. I am so glad to find resources to locate fresh LA seafood; that is what we miss the most. I wanted to also thank you for giving me the courage to make the darkest roux ever! I cooked it slow and low for 1.5 hours but it is a beautiful thing , glassy and smooth. Will be making the best version of your seafood gumbo tomorrow! All of my grown children can’t wait.