It’s June and time to dine on the water, and it doesn’t get any fresher than this: Gulf shrimp and lump crabmeat combine with a zesty Creole dressing in this light Louisiana Seafood Salad with fresh coastal flavors. And it’s easy with this simple recipe. With the summer vacation season here, most of Acadiana has…
Shrimp and Artichoke Sauté
Take briny Gulf shrimp from the coast of Louisiana, dredge them in seasoned flour, and sauté them ever so gently in butter. Got your attention? That’s the introduction to my Shrimp and Artichoke Sauté, an easy one-skillet dish that is sure to become one of your favorite Cajun recipes. Add artichoke hearts and a splash of…
Apple Gateau with Calvados Crème Sauce
My Apple Gateau with Calvados Crème Sauce balances tart fruit with sweet creaminess against the delicate crumb of a perfectly baked cake. The French liqueur adds elegance that makes this a special occasion for any dinner. Plus, it’s simple to make. If you were to ask me why I love this Apple Gateau with Calvados…
Heirloom Tomato Soup
You say tomato, I say soup. It goes without saying that a steaming hot bowl of tomato soup is the ultimate comfort food. You know exactly what I mean–it feels warm and cozy just like that old pair of fur-lined slippers you refuse to throw out (c’mon, admit it). Tomato soup is quite good right…
Creole Snapper En Papillote
What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory? Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures. The Italians have their al cartoccio, but the French seem to seal the…
Blackened Brussels & Kale Salad
Ever since renowned Cajun Chef Paul Prudhomme blackened his first redfish in the 1980s, you would think that all South Louisiana folks burn just about everything they cook. Not so. But just go to any wanna-be Cajun restaurant outside of Louisiana and you’ll see a menu full of these overdone dishes. Enough already. Or well,…
Crawfish Étouffée
Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It’s that time of year, and in case you missed it, here is my recipe. But…
Catfish Head Stew
On a crisp, cool Friday morning on my way to Eunice, Louisiana, to stock up on my favorite garlic smoked sausage at my friend Kermit Lejeune’s smokehouse, I drove past a little market on the highway heading west out of Opelousas. I did not have seafood on my mind, but it was the colorful exterior…
Crawfish Baked Potato
I know many of you will agree that nothing goes better with a thick, juicy steak than a baked potato. I’ve been to the fanciest steakhouses in all the land and when it comes to the perfect side dish, I’ll order a baked potato–loaded, for sure–every time. Oh, I’ve tried the creamed spinach, the frou-frou…
Ponce Upon A Time: Sweet Potato-Stuffed Smoked Ponce
Long ago the French came to the bayous of Louisiana and brought with them a vast wealth of recipes. Over generations of influence, the tastes and flavors of most of those Cajun recipes have evolved. These classic Cajun recipes and the artisan skills that go into Louisiana’s culinary cultural uniqueness are fascinating to me. The…
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