This hearty Crawfish and Pumpkin Bisque defines the fall season in Acadiana for me and represents the best of rural farm-to-table sourcing. Combining the sweet tail meat of crawfish and fresh seasonal corn cut from the cob, it is certainly a winning combination. But, when you introduce pumpkin along with curry powder and cane molasses,…
Squeezebox Sweet Potatoes with Sugarcane Cream
Gearing up for the perfect Thanksgiving menu means bringing out the culinary arsenal of Louisiana recipes and around the Graham house, that means sweet potatoes. This recipe is one from my cookbook Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana, and it is sure to be a hit on your holiday…
Chicken Braised in Tarragon Cream
French tarragon is an alluring aromatic herb, and when used with subtleness, it can turn most any humble dish–chicken especially–into a showcase of sublime flavor. But, I didn’t always cook with tarragon until one night I was properly introduced to a now-favorite recipe for Chicken Braised in Tarragon Cream. I recall dining years ago at…
Cajun Pork Jambalaya
A black pot of Cajun Pork Jambalaya is a defining Cajun recipe that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana–Creole and Cajun. Perhaps, it is this Cajun recipe that most defines the two culinary cultures. The point is that…
French Mustard-Braised Rabbit
The people of South Louisiana have many ancestral ties to their French cultural roots–cooking included. For instance, a delicate roux made by a trained saucier in the kitchen of a Michelin-starred French restaurant takes the same basic technique as a Cajun recipe for one made by a skilled Cajun cook on a home stovetop. Although…
Boudin-Stuffed Pork Tenderloin
It’s 5pm, and I’m heading home from work. I’m lucky to live just a short ten-minute drive from my office–just enough time to think about supper and I’m in the mood for something a little offbeat. Time to pull in to see Earl; it’s time for Boudin-Stuffed Pork Tenderloin. Earl’s Cajun Market is a neighborhood grocer that…
Quinoa Salad with Louisiana Shrimp
I am a Whole Foods Market fanatic. Always have been. Many years ago, I trekked all the way to Houston just to walk the aisles of this foodie fantasyland. Then later, Whole Foods moved closer with the opening of the New Orleans market, and then even closer in Baton Rouge. My wife Roxanne teases that I…
Peggy’s Skillet Fried Chicken
Peggy is my momma. She passed away some time ago, but not before I learned her secret to the perfect fried chicken that I affectionately call Peggy’s Skillet Fried Chicken. She was a wiz in the kitchen and taught me the basics of cooking simply. She was a patient cook and knew that time was…
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…
Shrimp and Okra Gumbo
Just last week I was telling a good friend that I had plans to make a shrimp and okra gumbo for the weekend. Without hesitation, she asked, “Cajun gumbo or Creole gumbo?” Oh, here I go again. After a 10-minute explanation, I could see my friend regretted even asking the question. But, it is a…