During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way…
Redfish Courtbouillon
Diving deep into a bowl of Redfish Courtbouillon is an exploration of the spicy side of Louisiana’s culinary culture. It is a saucy and richly flavored dish that doesn’t hold back on taste. This recipe delivers a heavy wallop of deliciousness in a Magnalite pot. My friend Lee Robicheaux grew up in Houma, Louisiana at…
Kale Caesar with Grilled Shrimp
After a month-long holiday food fest, Rox and I try to eat light in January. Seafood and salad recipes tend to be our focus, and we’ve developed a long list of favorites. This is one we think you’ll love. For the past few years, fresh kale has been on a run showing up on restaurant…
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…
Louisiana Shrimp Creole
Paul Prudhomme, the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine, passed away in 2015. In tribute to him, this shrimp Creole recipe and story celebrates his legacy that lives on in the black iron pots of our precious foodways he so dearly loved and helped preserve. All hail, Chef…
Fried Eggplant with Crawfish Étouffée
Crispy eggplant fried golden brown is a study in textural contrast. While the crusty exterior crackles with crispness, the inside cooks to a smooth, almost sauce-like creaminess. And when topped with a velvet cloak of rich and spicy crawfish étouffée, this Cajun recipe for Fried Eggplant with Crawfish Étouffée is a culinary combination that is sheer…
Cajun-Fried Catfish Bánh Mì
For obvious reason, here in South Louisiana a bánh mì sandwich is referred to as a Vietnamese po’boy. Built upon a similar French bread loaf, it doesn’t take a great stretch of imagination to see the similarities in the two sandwiches. But delving deeper, the two have even more in common than just bread. And…
Grilled Grouper Sandwich
This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy rémoulade all combine to redefine the term “fish sandwich”…
Comfort in a Casserole: Seafood Mac and Cheese
There is nothing more comforting than a bowl of macaroni and cheese. Spending more time at home these days, it’s time to kick back and relax. And every family loves mac and cheese; it’s time to indulge that mac obsession, but with a twist. No processed and packaged noodles here, I decided to up the…
Shrimp and Artichoke Fettuccine
This Shrimp and Artichoke Fettuccine has fast become a Louisiana classic. Combining fresh Louisiana seafood with pasta is a popular Cajun recipe throughout Acadiana. There are endless variations, but most favor a white sauce rather than red, and frequently have smoked meat or sausage layering flavor in the dish. There is even a version of…
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