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,…
Louisiana Shrimp and Roasted Corn Grits
With Cajun spice and a buttery taste, this 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 even…
Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette
Salty, acidic, peppery and sweet are the defining taste elements of my Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette and taking a few tricks from my Cajun playbook of culinary techniques, I think we might have just elevated this French classic to another level. During past travels in southern France, Roxanne and I recall…