Diving deep into a bowl of Redfish Sauce Piquante 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…
Guinness Beef and Mushroom Stew
This hearty beef stew is rich with the umami flavors of mushrooms, beef, dark roux, and Guinness. Yes, Guinness Extra Stout beer. My Guinness Beef and Mushroom Stew is a bowlful of St. Patrick’s Day happiness. I’m green with envy at communities that passionately celebrate St. Patrick’s Day. It is an upbeat holiday that every…
Wild Duck Gumbo
The bold flavors of wild duck and smoked pork sausage overwhelm your taste buds when you dive into this soul-satisfying bowl of dark Cajun roux-infused Wild Duck Gumbo—a South Louisiana specialty. I’ve heard statistics that support my contention that in Louisiana, more men cook per capita than anywhere else in the country. And that’s not…
Quail Gumbo
This is one of my most popular Christmas recipes, and I’ve had numerous requests for it this season. And try as I might, I cannot quell my passion for quail. I crave it this time of year especially, and no holiday would be complete without a quail gumbo. Let me explain the source of my…
Venison Bourguignon
With a depth of wild flavor bathed in red wine and a bouquet of herbs, this Venison Bourguignon is a Southern backwoods expression of a classic French dish. There are flavors here that tantalize: Wild game simmered down in a dark roux-infused gravy spiked ever-so-gently with red wine and punched with fragrant herbs, umami-rich mushrooms,…
Smoked Pork Sausage with Hatch Chiles
My Smoked Pork Sausage with Hatch Chiles is a recipe for the culinary adventurers among you that are fearless in the kitchen and crave new tastes. These sausages explode with rich, smoky flavor and the chiles tingle the tongue with a peppery balance that sends this dish to a new and undiscovered region in your…
Pork Curry
Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with my…
Squirrel Stew
This is camp cooking at its tastiest: meaty morsels of squirrel meat rendered fall-off-the-bone tender in a rich dark gravy with a spicy Cajun kick of seasoning. Squirrel Stew is a twice a year seasonal treat that rural folks look forward to every fall and spring. Of all the small game species, squirrel is a…
Pork Neck Bone Fricassée
I’ve said it before, but it bears repeating: Make friends with a butcher. There’s no clearer path to culinary enlightenment than through a butcher who can help you discover flavor-filled cuts of meat you never knew existed. And this Cajun recipe is one of them. So, what’s for dinner? Two words: pork neck. Or more…
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…