Long ago the French came to the bayous of Louisiana and brought with them a vast wealth of recipes. Over generations of influence, the tastes and flavors of most of those Cajun recipes have evolved. These classic Cajun recipes and the artisan skills that go into Louisiana’s culinary cultural uniqueness are fascinating to me. The…
Cajun Boudin
It’s time to start off the new year with tasty adventure and if you are fortunate enough to live in Louisiana or are planning a trip here, the bayou backroads are a source of delicious discovery. The food culture abounds along these rural highways and byways that offer up a treasure trove of good eating. …
Stuffed Collard Rolls with Red Gravy
Just in time for New Year’s Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green leaf. Sauced with tomato gravy…
How To Build a Charcuterie Board For Your Holiday Party
So, what do you do when you don’t know what to cook? Don’t cook. Yes, I said it: This is a post on my food blog that’s advocating not to cook. No recipe, no pots and pans, no hot stovetop, and no fuss. This Charcuterie Board will change the way you think about entertaining with…
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…
Cane-Brined Roast Turkey
I love turkey. It is dependable, versatile, affordable, and delicious cooked in so many great Cajun and Creole interpretations. But for many cooks, a turkey sandwich is about as close as they get to the bird all year long. And anxiety sets in as the calendar rolls around to September, October, November, and finally the…
Tomahawk Ribeye
Now and then, I must seek out the thickest cut of beef I can find for a manly meal. It is a primal urge. Cooking steaks portioned in gargantuan slabs are not really about the quantity of the meat, but rather it is all about the quality of the outcome. Let me explain. Over the…
Creole Stuffed Turkey Wings
The rich Creole history of South Louisiana is a beautiful mixture of heritage and customs that have become an essential ingredient of the cultural gumbo of Acadiana. Time-honored Creole traditions of Zydeco music, the Acadian horse culture, and the delicious recipes handed down through generations add amazing depth to our local folkways. Stuffed Turkey Wings…
Shredded Short Rib Sandwich
Every now and then you run into a dish that is the proverbial showstopper. It’s as if spotlights are shining down on the plate and the paparazzi are clicking away to get a shot from every angle. With this Shredded Short Rib Sandwich, a star is born. The inspiration for this Shredded Short Rib Sandwich…
Smoked Green Onion Sausage and Creole Red Onions featuring Savoie’s Sausage
There is an area just west of Lafayette, Louisiana that is known for its German heritage. Roberts Cove is at the center of it, and it is home to a long lineage of German immigrants who settled the Acadiana prairie in 1880. This was a little over a century after the French Acadians found their…
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