Pan Seared Grouper with Mango Salsa and Coconut Rice (blog, G2G)

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Lightly pan seared in coconut oil and served over a bed of jasmine rice perfumed with freshly grated coconut, this Grouper with Mango Salsa is an island recipe that brings back memories of a time long ago. Ask my daughter Lauren, and she will tell you the best family vacation she’s ever taken was to …

Good Gravy! Acadiana’s Rice and Gravy Culture (need photos,recipe and dish, not boudin cream gravy)

Rice is honest, straightforward food and a staple in every Cajun pantry.  South Louisiana produces more of the grain than most any other region of America. The flat plains of western Acadiana in Jeff Davis and Acadia parishes are a low-lying area where rice farming is especially abundant. But rice is much more than just …

2019 Places To Eat: Top 12 Legendary Lafayette Restaurants (G2G, blog)

Celebrating the local restaurant scene in Lafayette has been an annual affair ever since the local tourist bureau created the summer-long Eat Lafayette ad campaign.  The brainchild of local PR pro Julie Calzone and tourism head Ben Berthelot, it is a way to highlight the homegrown eateries that showcase local fare and to urge diners …

Top 10 Signs You Are Eating Real Cajun Food (brown rice?, Richard’s sausage?)

In every culinary culture there are certain misconceptions and downright mistakes that if allowed to perpetuate will work to erode the authenticity and traditional foundation of the cuisine.  For instance, authentic Mexican cuisine is still in a tailspin since the introduction of the processed cheese-drenched, piled-high nacho nightmare of the 1970s. Our precious Cajun culinary …

Crawfish 101

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Louisiana’s crawfish season is in full swing, and no doubt, folks are coming to town to belly up to a table full of boiled crawfish for the first time. My daughter Lauren’s friend Gunner from Los Angeles recently visited us, and he couldn’t wait to taste his first boiled crawfish. I gave him a list …

Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette

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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 …

Beer-Braised Stuffed Brisket

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When I say I’m cooking brisket, most folks immediately think of a slow-smoked Texas barbecue brisket.  And while that iconic dish made famous by our neighbors to the west is a great one and worthy of another posting, that is not at all what I’m talking about.  This is a Beer-Braised Stuffed Brisket–a fork tender …

Smoked Rabbit Gumbo

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When it comes to Cajun roots cooking, my Smoked Rabbit Gumbo is as deep-rooted as it gets.  I love how the spicy flavors mingle with the hardwood smoke in the rich meat of rabbit to create a gumbo that will humble even the most experienced Cajun cook.  It is an exceptional and memorable dish, and …

Melon Ice Cream

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Even at my age, summer in the South conjures up childhood memories of the many ways we fought to stay cool on those sticky hot, horrendously humid Louisiana days.  It amazes me today at the simplicity of those times and how we savored the most ordinary events in our life like hand-cranked ice cream. Back …

Creole Snapper En Papillote

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What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory?  Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures.  The Italians have their al cartoccio, but the French seem to seal the …