The Yellow Bowl Restaurant, an iconic Cajun café, closed for business several years ago, but its many outstanding Cajun dishes live on. And with one bite of this Fried Softshell Crab topped with Crawfish Étouffée, those memories return. I like to say these places are “off-the-eatin’-path,” and for good reason. Most of them never show…
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,…
Kale Caesar with Grilled Shrimp
After a month-long holiday food fest, Rox and I try to eat light in January. Seafood and salad recipes tend to be our focus, and we’ve developed a long list of favorites. This is one we think you’ll love. For the past few years, fresh kale has been on a run showing up on restaurant…
Soulful Chicken Soup
Most every food culture takes pride in their version of chicken soup. It is as basic and fundamental a recipe as cooking gets. But, most folks haven’t a clue to how exceptionally delicious–no, heavenly–this dish can be. To learn the skill of making a rich, sublime soup of nothing more than chicken, vegetables, and water…
Chicken-Stuffed Bell Peppers with Maque Choux Sauce
When I saw the bin of ripe green bell peppers at my local farmer’s market, I immediately thought of stuffing them. In Cajun country, stuffing sweet peppers with ground anything is a basic Cajun recipe that every home cook knows by heart. Usually it’s a mixture of beef and pork sausage with just the right…
Speckled Butter Bean, Okra, and Lamb Soup
This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out. Beef, pork and chicken have been…
Cane-Brined Roast Turkey
I love turkey. It is dependable, versatile, affordable, and delicious cooked in so many great Cajun and Creole interpretations. But for many cooks, a turkey sandwich is about as close as they get to the bird all year long. And anxiety sets in as the calendar rolls around to September, October, November, and finally the…
Creole Smothered Green Beans with Andouille Sausage
This Creole Smothered Green Beans is the one you’ll always see on our holiday table. It’s simply green beans straight out of a can, but it’s uncanny how these green beans–sautéed up in smoky bacon grease, smothered down in spicy andouille, and spiked with Cajun seasonings–will bring “thanks” to your Thanksgiving table. This Creole Smothered…
Louisiana Shrimp Creole
Paul Prudhomme, the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine, passed away in 2015. In tribute to him, this shrimp Creole recipe and story celebrates his legacy that lives on in the black iron pots of our precious foodways he so dearly loved and helped preserve. All hail, Chef…
Cajun-Fried Catfish Bánh Mì
For obvious reason, here in South Louisiana a bánh mì sandwich is referred to as a Vietnamese po’boy. Built upon a similar French bread loaf, it doesn’t take a great stretch of imagination to see the similarities in the two sandwiches. But delving deeper, the two have even more in common than just bread. And…
- 1
- 2
- 3
- …
- 8
- Next Page »