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,…
White Beans Supreme with Ham Shank, Tasso and Smoked Pigtails over White Rice
Every once in a while, I like to get back to basics like my recipe for White Beans Supreme. It’s a simple Cajun recipe with easy preparation and satisfying results. It’s no-fuss, home-style, comfort food that is heart-warming and sticks to your soul like white on rice. Beans and rice are a staple of every…
Chic Steak Sandwich at the Acme Café
Ding…ding…ding! Order up! Chic Steak Sandwich, extra mayo, hold the pickle! My father, George Graham, Sr., was slinging burgers at White Tower in Michigan in the years before WW II and wound up welding aircraft parts in a factory in Detroit until war’s end. Flush with cash and a dream, he and my mom headed…
Braised Beef Shanks with Parsley Pecan Pesto
Let’s cut to the meat of this story–whole sectional cuts of beef are irresistible to me. They harken back to pioneer days and more rustic farm-style butchering techniques. But beef shanks are rarely seen whole in the supermarket. My guess is that retailers fear that timid customers will panic and run screaming from the meat…
Cajun Pork Jambalaya
A black pot of Cajun Pork Jambalaya is a defining Cajun recipe that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana–Creole and Cajun. Perhaps, it is this Cajun recipe that most defines the two culinary cultures. The point is that…
Okra and Tomatoes with Stewed Chicken and Sausage
Here’s the thing–okra is a vegetable of extremes. For the most part, folks tend to categorize okra as a “love it or hate it” relationship. It’s hard to be indifferent about okra. True Southerners, and especially good Cajun cooks, identify strongly with okra. But, even within okra circles there are those that love it in…
Stuffed Goo-Gootz
At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced…