Cooking meat in a rich red wine sauce is classic French and is equally common in French Louisiana. Cajun hunting camp cooks love to braise tough cuts of wild game and infuse the pot with wine and stock. The technique works with any number of meats and around Acadiana, beef is a natural. Boeuf bourguignon,…
Scuppernong-Glazed Bourbon Beef Ribs with Tasso Potato Gratin
I am a meticulous planner by nature as well as by profession. That attention to detail has served me well these many years, but truth be told, I’ve grown tired of it. It seems that as I’ve aged, I’ve let loose of the need to fastidiously program every waking minute of my life. Except for…
Chicken Braised in Tarragon Cream
French tarragon is an alluring aromatic herb, and when used with subtleness, it can turn most any humble dish–chicken especially–into a showcase of sublime flavor. But, I didn’t always cook with tarragon until one night I was properly introduced to a now-favorite recipe for Chicken Braised in Tarragon Cream. I recall dining years ago at…
Fried Softshell Crab topped with Crawfish Étouffée
Sadly, the Yellow Bowl Restaurant, an iconic Cajun café, closed for business last week. Today, my story pays tribute to this gem–a culinary shrine that will live on in the memories of many folks who live in Acadiana. Lately, I’ve gotten lots of questions from folks outside of Louisiana who want to know more about…
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…
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…
Heirloom Tomato Soup
You say tomato, I say soup. It goes without saying that a steaming hot bowl of tomato soup is the ultimate comfort food. You know exactly what I mean–it feels warm and cozy just like that old pair of fur-lined slippers you refuse to throw out (c’mon, admit it). Tomato soup is quite good right…
Blackened Brussels & Kale Salad
Ever since renowned Cajun Chef Paul Prudhomme blackened his first redfish in the 1980s, you would think that all South Louisiana folks burn just about everything they cook. Not so. But just go to any wanna-be Cajun restaurant outside of Louisiana and you’ll see a menu full of these overdone dishes. Enough already. Or well,…
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, 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…
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