Fried Grouper Tacos are a tasty alternative to a standard grouper sandwich. I especially liked the crunch of the batter, the tang of the sauce against the soft flour tortilla, and the sweet mango salsa. But why fried? First off, my wife would argue that grilling the fish would be a better, healthier direction, and…
Creole Cioppino
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…