In the Deep South, pimento cheese is the mortar that holds society together. Whether sandwiched between two slices of white bread or elegantly stuffed in a stalk of celery, no Southerner worth his salt would be without a basic pimento cheese recipe. And my recipe for Red Pepper Pimento Cheese ups the ante with Creole…
Louisiana Shrimp Roll
When Louisiana summer heats up, Louisiana food cools down. Seldom does gumbo appear on the home dinner table when temps approach 100ºF and the clamor to escape the stifling heat includes the menu. Ice-cold watermelon, sweet-churned ice cream, syrupy sno balls and pitchers of freshly squeezed lemonade are just a few of the warm-weather tricks…
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,…
Orzo, Shrimp and Kale Salad
More and more, I see orzo pasta showing up on the Acadiana table of folks who didn’t even know it existed a few years ago. Cajun and Creole home cooks are a stubborn bunch who hold to Cajun recipe tradition more so than most cultures. But in my Orzo, Shrimp and Kale Salad recipe, this ingredient…
Salt-Encrusted Red Snapper
A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past century, these salt domes have been mined commercially…
Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton
These days, home cooks are moving toward freshly prepared, light, and healthy dishes. However, Louisiana cooks don’t always follow conventional wisdom. This time of year, you are just as likely to see a hearty etouffée or a platter of steak, rice, and gravy on the dinner table. But with my Cream of Cauliflower Soup, you can…
Perfect Herb-Roasted Chicken
Roasting a whole chicken is as basic to French Acadian cooking as it is to French Provencal cooking. Although the spice blends vary and most Louisianans would be stumped at the thought of trussing a bird, the two cultures still elevate the lowly poulet to a stellar dish. It seems these days that roasting a…
Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice
A stuffed pork chop with sausage or any number of different spice-infused stuffing mixtures is a Cajun recipe that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty meats. Fresh sausage was a specialty. And what…
Shrimp and Okra Gumbo
Just last week I was telling a good friend that I had plans to make Shrimp and Okra Gumbo for the weekend. Without hesitation, she asked, “Cajun gumbo or Creole gumbo?” Oh, here I go again. After a 10-minute explanation, I could see my friend regretted even asking the question. But, it is a difficult…
Blackened Bloody Mary
In South Louisiana, celebrations abound on the weekend before Mardi Gras, but one party just keeps on going year-round. And this Blackened Bloody Mary cocktail pays tribute to one Cajun lady who knew how to party Louisiana-style. Fred’s Lounge located on the main drag in Mamou is an original, off-beat piece of the French Acadian…
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