Fish soup is as essential to French cuisine as gumbo is to French Louisiana. I love the flavors of briny stock-infused shellfish and finfish swimming in a bowl of herbs and vegetables. In my younger years, I once traveled the length of France searching for the perfect soupe de poisson, and two weeks later I…
Louisiana Shrimp Creole: Remembering Chef Paul Prudhomme
Chef Paul Prudhomme (1940 – 2015) – Acadiana Table mourns the passing of Paul Prudhomme the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine. In tribute to him, we are reposting this shrimp Creole recipe and story from 2013. His legacy lives on in the black iron pots of our…
Crab-Stuffed Portobello
The large, round portobello mushrooms were calling out to me at the Fresh Pickin’s produce market the other day. Just begging to be stuffed, these bowl-shaped fungi are just the right size for a Crab-Stuffed Portobello – a creamy, cheesy seafood and herb-infused blend of flavors. Improvising with what’s already in your fridge or garden…
Louisiana Oyster Loaf
With one bite of this classic New Orleans recipe – Louisiana Oyster Loaf – I am transported back to a long ago time when simplicity reigned in Creole cooking. It is a basic recipe that elevates Louisiana oysters to spiritual heights. For a born and bred Louisiana boy, I was raised that eating oysters in…
Fish Tacos Along The Coast
Old Mandeville on the Northshore of Lake Pontchartrain is one of my beloved stopping points along I-12 in southeast Louisiana. Just across the causeway from New Orleans, this quaint village has some of the best little joints and dives in the entire state including this one serving fish tacos featuring fresh grouper from Gulf waters….