This carb-friendly Cheese-Crust Shrimp and Mushroom Pizza is the best thing since sliced you-know-what. The crackle of the cheddar crust is the first signal that this is no ordinary pizza dough. As the ooze of the melted mozzarella cloaks the earthy and ocean combo of Gulf shrimp and button mushrooms, this simple (and quick) recipe…
Crab Claw Sensation
These are well-dressed claws ready for your next party or holiday get-together. Just slide a cracked claw between your teeth and pull away a meaty morsel of crabmeat licked with just the right combination of spicy flavor. Time to create a Crab Claw Sensation! And I’ve found an easy shortcut to this sensational recipe using…
Crawfish Étouffée
Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It’s that time of year, and in case you missed it, here is my recipe. But…
Catfish Head Stew
On a crisp, cool Friday morning on my way to Eunice, Louisiana, to stock up on my favorite garlic smoked sausage at my friend Kermit Lejeune’s smokehouse, I drove past a little market on the highway heading west out of Opelousas. I did not have seafood on my mind, but it was the colorful exterior…
Crawfish Baked Potato
I know many of you will agree that nothing goes better with a thick, juicy steak than a baked potato. I’ve been to the fanciest steakhouses in all the land and when it comes to the perfect side dish, I’ll order a baked potato–loaded, for sure–every time. Oh, I’ve tried the creamed spinach, the frou-frou…
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…
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…
Catfish Courtbouillon
My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than…
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…
BBQ Louisiana Shrimp and Roasted Corn Grits
With Cajun spice and a buttery taste, this BBQ Louisiana Shrimp and Roasted Corn Grits elevates plain ol’ shrimp and grits to an art form. With a blast of heat and a burst of flavor it fires on all cylinders. Shrimp and grits. I’ve been dreaming of shrimp and grits. Not sure why. It’s not…
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