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…
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…
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, please! Come on, now. Chicken liver is as down-home dining as most any…
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 flavor in the dish. There is even a version of…
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…
Crabmeat-Stuffed Artichoke
When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect dish for a summertime appetizer. It was time to get stuffing. Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle. But, in the hands of an adventurous cook, the…
Fillet of Flounder with Crabmeat Dressing
Layers of flavor elevate this dish! The punch of saffron and lemon in the smooth velouté sauce contrasts the sweet blue crab and fresh Gulf fish in this Fillet of Flounder with Crabmeat Dressing. This recipe is exceptional in every way. Of all the coastal Louisiana fish species, flounder is at the top of my…
Strawberry Muffins
Scratch-baking a batch of strawberry muffins sounds like a lot of work for a fruit that is so easily consumed simply piled high atop a scoop of ice cream or morning bowl of cereal, but there is a reason. When baked, Louisiana strawberries take on a deeper and richer taste–a syrupy sweet depth of flavor. …
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…
Teal Stuffed with Mustard Greens and Sweet Potatoes
This hunting lodge recipe for Teal Stuffed with Mustard Greens and Sweet Potatoes combines everything I love about the glorious Cajun foodways I write about. This dish takes flight in a tough wild duck stuffed with aromatics, greens, and the sweet kiss of Louisiana yams. It’s slow-simmered in a spicy stock just long enough for…
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