Taming the wild catfish is at the center of this recipe for Catfish Fillets in Satsuma-Lemon Meunière Sauce featuring a glaze of citrus butter with floral notes of white wine and rosemary along with the contrast of toasted Louisiana pecans—a classic combination. I love the challenge of taking a humble (ordinary and inexpensive) ingredient and…
Shrimp and Egg Stew
With its rich shrimp flavor and hard-boiled eggs soaking up all the dark juices, this is a Cajun post-Mardi Gras tradition—a Lenten dish called Shrimp and Egg Stew. Adeline Landry Gary Fontenot is my mother-in-law’s nanny (godmother). She grew up in Estherwood, Louisiana and moved to Jennings on West Division Street in the 1960s. My…
Shrimp and Artichoke Sauté
Take briny Gulf shrimp from the coast of Louisiana, dredge them in seasoned flour, and sauté them ever so gently in butter. Got your attention? That’s the introduction to my Shrimp and Artichoke Sauté, an easy one-skillet dish that is sure to become one of your favorite Cajun recipes. Add artichoke hearts and a splash of…
Louisiana Shrimp Creole: Remembering Chef Paul Prudhomme
Chef Paul Prudhomme (1940 – 2015) – Acadiana Table mourns the passing of Paul Prudhomme the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine. In tribute to him, we are reposting this shrimp Creole recipe and story from 2013. His legacy lives on in the black iron pots of our…
Seafood Gumbo
One true sign of the change of seasons is that the Cajun gumbo pots appear at the first hint of a drop in temperature. My black iron is always ready to come out of hibernation as well, and with a quick trip down to Vermilion Bay, I had seafood gumbo on my mind. From Dulac…
Gulf Coast Shrimp Boil
I love shrimp season in Acadiana. The opening of the Vermilion Bay inshore waters in late May signals the start of an endless summer supply of fresh Gulf shrimp. While I’m ready with a stack of recipes, there is no denying that a simple backyard Gulf Coast Shrimp Boil is the purest (and best) recipe…
Louisiana Seafood Salad with Creole Citrus Vinaigrette
It doesn’t get any fresher than this: Gulf shrimp and lump crabmeat combine with a zesty Creole dressing in this light Louisiana Seafood Salad with fresh coastal flavors. And it’s easy with this simple recipe. With the summer vacation season here, most of Acadiana has already packed up and headed east to white sand beaches–Gulf…
Oysters Voisin Bisque
As an ingredient in my Oysters Voisin Bisque, oysters are a contrast. They are as strong and impenetrable as they are gentle and delicate. Much like the late Mike Voisin from Terrebonne Parish. Up until his untimely passing, this great man was the champion of Louisiana’s oyster fishermen and a stalwart leader in the Louisiana…