Roast Beef Po’boy

My Roast Beef Po-boy recipe is sure to become one of the classic Cajun recipes in Cajun cooking. Pin it

Growing up in South Louisiana, po’boys were just about as common as hamburgers are today. In small towns back then, we didn’t have a burger chain on every corner. It was mostly mom-and-pop sandwich shops and greasy spoon cafés that put out their home-cooked specialties, especially a down-home Louisiana roast beef po’boy. I grew up …

Blackened Brussels & Kale Salad

Burssels Sprouts featuring the blackening method is sure to become one of the classic Cajun recipes commonly seen in Cajun cooking. Pin it

Ever since renowned Cajun Chef Paul Prudhomme blackened his first redfish in the 1980s, you would think that all South Louisiana folks burn just about everything they cook. Not so.  But just go to any wanna-be Cajun restaurant outside of Louisiana and you’ll see a menu full of these overdone dishes. Enough already. Or well, …

Crawfish Baked Potato

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I know many of you will agree that nothing goes better with a thick, juicy steak than a baked potato. I’ve been to the fanciest steakhouses in all the land and when it comes to the perfect side dish, I’ll order a baked potato–loaded, for sure–every time. Oh, I’ve tried the creamed spinach, the frou-frou …

Catfish Courtbouillon

Catfish Courtbouillion Pin it

My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than …

Corn and Crab Bisque

Crab & Corn Bisque Pin it

Louisiana cooking is famous for pairing farm-to-table vegetables with fresh Gulf seafood. Oyster and spinach is a common duo in many soups and shrimp and artichoke shows up frequently as well. But my all-time favorite is a traditional soup: Corn and Crab Bisque. This cream-based soup has its origins in the Creole culinary culture of …

Pineapple Honeysuckle Vodka Martini

My Pineapple Martini is one of the classic Cajun recipes and highlights Cajun cooking traditions. Pin it

Anyone who enjoys an ice-cold vodka martini has a long list of recipes to draw from. A quality vodka is undoubtedly the key ingredient but from there the variations are endless. I have some friends that stock bottles of Grey Goose in their freezer to achieve just the right pouring temp. I’ve even experimented with …

Les Oreilles De Cochon – Pig’s Ear Pastry

Pigs Ear Pastry Pin it

I love hometown cookbooks. You know the kind I’m talking about. Not the glossy, full color, celebrity chef-endorsed titles that scream from the shelf of the big box bookstores. No, these are the quiet, little regional books–usually comb-bound with no photographs–tucked neatly in rows far from the main displays. These are the cookbooks that define …

Stuffed Goo-Gootz

Stuffed Cucuzza Squash- a classic Cajun recipe Pin it

At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season.  Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced …