Fried Grouper Tacos are a tasty alternative to a standard grouper sandwich. I especially liked the crunch of the batter, the tang of the sauce against the soft flour tortilla, and the sweet mango salsa. But why fried? First off, my wife would argue that grilling the fish would be a better, healthier direction, and…
White Beans Supreme with Ham Shank, Tasso and Smoked Pigtails over White Rice
Every once in a while, I like to get back to basics like my recipe for White Beans Supreme. It’s a simple Cajun recipe with easy preparation and satisfying results. It’s no-fuss, home-style, comfort food that is heart-warming and sticks to your soul like white on rice. Beans and rice are a staple of every…
A July 4th Tradition: The Bluesiana Burger
The Fourth of July holiday is my favorite family holiday: no last-minute dash for flowers, no arduous trek to the mall for gifts, not even a holiday card. It’s just a leisurely American celebration of family and freedom. And it’s the perfect day to fire up the grill. I’ve always had a hunger for hamburgers…
Crawfish 101
Louisiana’s crawfish season is in full swing, and no doubt, folks are coming to town to belly up to a table full of boiled crawfish for the first time. My daughter Lauren’s friend Gunner from Los Angeles recently visited us, and he couldn’t wait to taste his first boiled crawfish. I gave him a list…
Redfish Sauce Piquante
Diving deep into a bowl of Redfish Sauce Piquante is an exploration of the spicy side of Louisiana’s culinary culture. It is a saucy and richly flavored dish that doesn’t hold back on taste. This recipe delivers a heavy wallop of deliciousness in a Magnalite pot. My friend Lee Robicheaux grew up in Houma, Louisiana…
Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette
Salty, acidic, peppery and sweet are the defining taste elements of my Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette and taking a few tricks from my Cajun playbook of culinary techniques, I think we might have just elevated this French classic to another level. During past travels in southern France, Roxanne and I recall…
Short Ribs with Coffee Gravy
Braised on the bone, these English-cut Short Ribs with Coffee Gravy are dripping with the dark, earthy flavors of the Louisiana terroir they come from. The thick, rich, savory gravy with the smell of dark roast coffee has a slight edge of sticky sweetness from the sugarcane molasses that balances this dish. It’s not only…
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…
The Tastiest Softshell Crabs Ever
Dining outdoors in the summer is one of the joys of living in the Deep South, and I take advantage of most any restaurant that offers al fresco dining. But, it was more than the outdoor view that caught my rapt attention recently when I dove into a dinner of Fried Softshell Crabs that piled on…
Flounder Favorite: A Fish Dish with Layers of Flavor
Of all the coastal Louisiana fish species, flounder is at the top of my list. I recall lazy summer afternoons fishing with friends at my camp near Slidell, Louisiana. We’d troll the mud flats and jetties along the banks of the East Pearl River as it empties into Lake Borgne. We’d fish for hours, share…
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