As in most culinary cultures, religion has an impact on the dishes of South Louisiana with gumbo z’herbes being an example. In the predominantly Catholic region of Acadiana, meat is consumed sparingly during the Lenten season leading up to Easter and this “gumbo of herbs” has become an alternative usually served on Good Friday. The…
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…
Crabmeat-Stuffed Artichoke
When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect dish for my Sunday football party. It was time to get stuffing. Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle. But, in the hands of an adventurous cook,…
Mushroom Soup
Rich, intense flavors explode in your mouth with my Mushroom Soup recipe. As a side dish or soup entrée, this one delivers a wallop of taste. It goes without saying that I’m a meat-lover, but from time to time, my wife requests an all-vegetable dinner. Okay, I’m in. But with bold and meaty flavors, my…
White Beans Supreme with Ham Shank, Tasso and Smoked Pigtails over White Rice
Every once in a while, I like to get back to basics like my recipe for White Beans Supreme. It’s a simple Cajun recipe with easy preparation and satisfying results. It’s no-fuss, home-style, comfort food that is heart-warming and sticks to your soul like white on rice. Beans and rice are a staple of every…
Potato and Brussels Soup
Potato soup is friendly and familiar—just like that old high-school BFF that visits once a year. The recipe has become a comfortable (and predictable) interpretation of a thick and creamy bowl of pulverized potatoes loaded up with cheese. And yes, I love it as much as you do. But with my Potato and Brussels Soup…
Asparagus Soup
The delicate flavor of asparagus makes a bold statement when cooked down into a soul-satisfying bowl of Asparagus Soup. It’s a fresh taste of spring in a bowl. Asparagus is a mainstay in my kitchen, and I use it in so many creative ways. Roasted, grilled, and steamed are obvious, but when we stumbled upon…
Potato and Broccoli Soup
This Potato and Broccoli Soup is easy, cheesy, creamy, dreamy, and just about the most delicious bowl around. If you’ve ever made mashed potatoes, you’re half way to one of the tastiest soups. All we’re doing here is adding aromatics, spices, chicken stock, and cream, oh, and broccoli. Yeah, it’s the fresh florets of broccoli…
Salmon and Shrimp Salad with Grapefruit Vinaigrette
For a born and fed bayou boy like me, eating light in the summer makes up for the countless pounds of boiled crawfish I consumed this spring. And it gives me pause for the endless bowls of gumbo to come this fall. That’s why today’s fresh Salmon and Shrimp Salad featuring poached salmon and sautéed…
The Italian Side of Cajun
There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe version makes a culinary statement and packs a wallop of flavor. I’ve…