When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade…
Blueberry Cream Pie
With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream. And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too. Who knew that a magnificent Blueberry Cream Pie recipe could be so easy? My…
Cajun Chaurice Sausage and Egg Pie
Spicy and full of Cajun flavors, this Chaurice Sausage and Egg Pie will ignite your taste buds. Pork, peppers, tomatoes, herbs, and spices turn this one-skillet breakfast dish into a cultural history lesson. Breakfast in South Louisiana is a celebration of farm-to-table goodness. The farming traditions of the region are rooted in a tough work…
Stuffed Goo-Gootz
At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced…
Boudin King Cake
Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many…
Okra and Tomatoes with Stewed Chicken and Sausage
Here’s the thing–okra is a vegetable of extremes. For the most part, folks tend to categorize okra as a “love it or hate it” relationship. It’s hard to be indifferent about okra. True Southerners, and especially good Cajun cooks, identify strongly with okra. But, even within okra circles there are those that love it in…
The Italian Side of Cajun
There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe version makes a culinary statement and packs a wallop of flavor. I’ve…
Cajun Cracklins
I admit it. Cajun cracklins are addictive, I am a recovering cracklin’ addict and am now in a 12-step program on the way to enlightenment. Okay, so I am embellishing a bit. But, just a bit. Hear my story. I was first grabbed by the demon porcine pleasure at a later stage of life when…
Les Oreilles De Cochon – Pig’s Ear Pastry
I love hometown cookbooks. You know the kind I’m talking about. Not the glossy, full color, celebrity chef-endorsed titles that scream from the shelf of the big box bookstores. No, these are the quiet, little regional books–usually comb-bound with no photographs–tucked neatly in rows far from the main displays. These are the cookbooks that define…
Sugarcane-Glazed Spareribs
“Low and slow, son,” that’s what my daddy always told me was the key to cooking ribs. He’d fire up the pit on a Saturday morning and by the time the afternoon sun was setting, we’d be in pig heaven. Growing up in small town Louisiana, pork ribs–especially spareribs (my father’s favorite)–was the only barbecue…
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