Meatball Fricassée – A Classic Roux-Based Recipe
This old-school Cajun recipe for Meatball Fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a prime example of Acadiana roots cooking. And with a jar of our own Rox’s Roux at the ready, this is…
Pork Chops and Andouille in Roux Gravy
If fork-tender pork chops cooked down in a deep, dark Cajun roux weren’t good enough, then add the smoke and spice of andouille sausage. Spread it over a mound of Louisiana rice, and now you’re talking the ultimate comfort food. Here in South Louisiana, the winter months are commonly referred … [Read More...]
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 … [Read More...]
Cajun Cabbage Casserole
Just in time for your New Years' menu planning, this meaty side dish keys on the flavor of cabbage smothered down in a smoky, spicy casserole. Unlike any cabbage dish you’ve tasted before, this one will call you back for seconds. Cabbage plays a popular role in Cajun and Creole cooking with … [Read More...]
Griddled Eggplant with Meyer Lemon Parsley Vinaigrette
For all you vegetarians out there (yes, both of you), I have an easy recipe for griddled eggplant on today’s Acadiana Table that will rock your world. Now, for the rest of us this dish is just as good as a side accompaniment for a grilled pork chop or even a before dinner appetizer. It is eggplant … [Read More...]
Southern Chicken Liver Pâté with Muscadine Wine Pepper Jelly
There’s nothing more ooh-la-la French than a delicate spread of chicken liver pâté spooned generously on a crusty baguette. Especially in Paris, chefs take great pride in their pâtés and terrines featuring the finest ingredients all served extravagantly with grandiose fanfare. Oh, … [Read More...]
White Beans with Hambone: The Instant Pot Version
Smoky, meaty, warming, and filling with a depth of Cajun spice, my White Beans infused with a flavor-packed hambone is comfort in a bowl. There are times that my sole purpose for baking a whole bone-in ham is for the hambone. While I don’t profess that you go to that extreme, I do expect that … [Read More...]
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 … [Read More...]
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 … [Read More...]
Mirliton Dressing
This flavorful casserole featuring pork and beef combined with mirliton squash does double duty as either an entrée worthy of the center of the table or a buffet side dish. This perfectly balanced combination has just the right level of aromatics, herbs, and spices to bring your guests back for … [Read More...]
Bourbon Pecan Pie
With its deep dark syrup set in a custard base, the smoky bourbon and molasses bring flavor to the scent of toasted pecans in this iconic Bourbon Pecan Pie. I was recently asked what the most popular sweet dessert in Louisiana is, and as usual, I began to complicate the answer with questions … [Read More...]
Pork and Rice Casserole
Perfect as a one-dish supper or as a side dish on an elaborate buffet, you’re going to love the flavors in this Pork and Rice Casserole. It’s creamy, cheesy and full of meaty flavor. Before you think this is just another version of jambalaya, take a look at the ingredients; sour cream, peas, … [Read More...]
Pumpkin Bread
The fragrance of the changing season wafts from the hot oven; toasted walnuts and the scent of pumpkin hang in the air. And when you slather butter on a slice of this hot Pumpkin Bread and take the first of many bites—autumn has arrived. This four-ingredient bread is as convenient as it … [Read More...]
Roast Pork with Trinity Stuffing
Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor. Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of … [Read More...]
Rack of Lamb with Blackberry Wine Sauce
Lamb chops seasoned to perfection with a crusty exterior and cooked to a rosy pink are just about as good as it gets. And with a ready supply of lamb racks at my local meat counters and supermarkets, this Rack of Lamb with Blackberry Wine Sauce is a recipe that can be served on my dinner table all … [Read More...]
Stuffed Bell Peppers
There is something about the sweet flavor of bells stuffed with a meaty medley of pork, beef, aromatics, herbs, and spices that rings true to the culture of Cajun cooking. Stuffed Bell Peppers is a recipe that is as basic as it gets, but a culinary masterpiece, nonetheless. In Cajun country, … [Read More...]