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…
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…
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…
Whole Flounder stuffed with Louisiana Shrimp
To me, flounder is flat-out the most delectable of all the Gulf finfish. And for my money, a classic Cajun recipe for stuffed whole flounder with wild-caught, Gulf shrimp is the ultimate dish for someone as seafood-obsessed as me. Whenever I see it on a restaurant menu, I can’t resist. And I couldn’t resist the…
Peggy’s Skillet Fried Chicken
Peggy is my momma. She passed away some time ago, but not before I learned her secret to the perfect fried chicken that I affectionately call Peggy’s Skillet Fried Chicken. She was a wiz in the kitchen and taught me the basics of cooking simply. She was a patient cook and knew that time was…
Chaurice Sausage and Egg Pie
Spicy and full of Cajun flavors, this Chaurice Sausage and Egg Pie will ignite your taste buds. Pork, peppers, tomatoes, herbs, and spices turn this one-skillet breakfast dish into a cultural history lesson. Breakfast in South Louisiana is a celebration of farm-to-table goodness. The farming traditions of the region are rooted in a tough work…
Lard of the Rings: Crazy-Crisp Cajun Onion Rings
For me, onion rings are a weakness bordering on obsession; a perfectly fried o-ring is a thing of beauty. When dining out, I order them constantly and will even pay a couple of bucks more to substitute onion rings for fries. While some are good, and others just acceptable, I am mostly disappointed. Even at…
Hopper Poppers: Bacon-Wrapped Rabbit Poppers
This Hopper Popper might be the best single-bite appetizer you’ve ever tasted. A spicy jalapeno pepper filled with Brie cheese surrounds buttermilk-brined rabbit meat in a smoky bacon-wrapped package that is deep-fried golden brown. Oh yeah! Not quite sure when this whole “popper” thing burst onto the Cajun food scene, but my hunch is it…
Crawfish and Pumpkin Bisque
This hearty Crawfish and Pumpkin Bisque defines the fall season in Acadiana for me and represents the best of rural farm-to-table sourcing. Combining the sweet tail meat of crawfish and fresh seasonal corn cut from the cob, it is certainly a winning combination. But, when you introduce pumpkin along with curry powder and cane molasses,…