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…
The Long, Hot Simmer: 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…
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…
Roast Beef Po’boy
Growing up in South Louisiana, po’boys were just about as common as hamburgers are today. In small towns back then, we didn’t have a burger chain on every corner. It was mostly mom-and-pop sandwich shops and greasy spoon cafés that put out their home-cooked specialties, especially a down-home Louisiana roast beef po’boy. I grew up…
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 Stuffed Turkey Wings
The rich Creole history of South Louisiana is a beautiful mixture of heritage and customs that have become an essential ingredient of the cultural gumbo of Acadiana. Time-honored Creole traditions of Zydeco music, the Acadian horse culture, and the delicious recipes handed down through generations add amazing depth to our local folkways. Stuffed Turkey Wings…
Catfish Courtbouillon
My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than…
Shredded Short Rib Sandwich
Every now and then you run into a dish that is the proverbial showstopper. It’s as if spotlights are shining down on the plate and the paparazzi are clicking away to get a shot from every angle. With this Shredded Short Rib Sandwich, a star is born. The inspiration for this Shredded Short Rib Sandwich…
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…
- 1
- 2
- 3
- …
- 7
- Next Page »