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…
Pan-Griddled Pork Chops with Goat Cheese Mashed Potatoes and Mustard Green Gravy
I never met a pork chop I didn’t like. Ok, if you’ve spent any time at my Acadiana Table you know I love pork chops, and the simpler the better. This weekend, Roxanne decided to make my favorite Cajun recipe for pan-griddled pork chops and mashed potatoes for dinner, and I decided to join in…
Jockamo Chicken with Fettuccine in a Smoked Tasso Cream Reduction
Chicken just got a Cajun makeover in this Jockamo Chicken with Fettuccine in a Smoked Tasso Cream recipe featuring the malty flavor of beer in a cream reduction. Spiked with seasoned tasso ham and grated Romano cheese, we’re elevating chicken to new heights. Not sure exactly how it happened, but there’s been a cruel trick…
Chicken and Smoked Sausage Gumbo
It’s Fat Monday, ya’ll! Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your…
Cajun Glazed Chicken Lollipops on Sweet Potato Hay
Party menus are legendary in these parts, and whether it’s a full-blown cochon de lait for the neighborhood or just a big pot of gumbo on the stovetop, delicious South Louisiana cuisine is always cause to celebrate in Acadiana. And this recipe for Cajun Glazed Chicken Lollipops is sure to be a hit at your…
It’s That Time of Year – Boudin King Cake
Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many…
A Christmas Tradition: Crown Roast of Pork
Christmas dinner menu planning is underway, and on my Acadiana table, there is no more dramatic presentation than a crown roast of pork in all its regal glory. This cut of meat always wows your guests for several reasons. Beyond the center-of-the-table showcase for the roast, the meat surrounding the bone is always juicy and…
Dirty Rice Stuffed Onions
An iconic side dish of Cajun cuisine is rice dressing, commonly referred to as dirty rice, made from a Cajun recipe featuring seasoning and spices along with pork liver. You won’t see a meat-and-three plate lunch without a scoop of the stuff–it’s practically a food group in Acadiana. Here in South Louisiana, there are numerous…
Speckled Butter Bean, Okra, and Lamb Soup
This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out. Beef, pork and chicken have been…
Meatball Fricassée – A Classic Roux-Based Recipe
Roux season is in full bloom and the recipe cards and files are coming out of summer hiding. This old-school Cajun recipe for meatball fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a prime example…
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