Smoked Sausage and Quail Jambalaya (G2G, blog, with Richard’s andouille for Fall)

a classic Cajun recipe for quail. Pin it

My love for quail, no, my obsession for any Cajun recipe that has quail as the central ingredient, drives me in my creative quest for the ultimate dish using this tasty bird. No doubt, you’ve seen my quail gumbo, my stuffed quail, smothered quail, and fried quail, so why not a quail jambalaya. And these …

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 …

Chilled Seafood Salad with Two Dressings

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Ice-cold shrimp and chilled lump crabmeat need nothing more than a tasty dressing or two to complete a casual springtime meal. And my recipe for Chilled Seafood Salad with Two Dressings keeps it simple and light—two ingredients for an easy dinner. Anytime Roxanne and I visit Biloxi, Mississippi, we make a beeline to our favorite …

24-Carrot Puréed Gold: Carrot Ginger Soup

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You might approach your first spoonful of this Carrot Ginger Soup with a bit of culinary doubt, but trust me. When the flavors explode on your tongue, you’ll be back for a second, third, fourth, well, you get the message. And you’ll be getting compliments galore from family and friends. And I call it 24-Carrot …

Lemon Thyme Chicken Breast with Cauliflower Mash

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Lighten up with my Lemon Thyme Chicken Breast with Cauliflower Mash. This boneless, skinless breast of chicken is flavor-filled, herb-infused, and laced with a delicate lemon thyme cream reduction. It’s baked, broiled, and sauced to perfection. It’s Spring in the South. And it’s time to turn an eye (and stomach) to lighter fare. This is …

Pulled Pork Tacos with Creole Crema

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For Cinco de Mayo, South of the border meets South Louisiana in this Pulled Pork Tacos with Creole Crema–a taco taste sensation. I love how the citrus flavors of the orange-brined pork shoulder are elevated by the spike of jalapeños and Cajun seasoning that work so deliciously with farm-fresh vegetables. And the cool and creamy …

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 …

Seafood Bisque

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With its creamy depth of seafood flavor accented by white wine and the rich flavor of artichoke hearts, my Seafood Bisque is a rich and decadent Louisiana dish that is as historical as it is delicious. This Seafood Bisque is what I like to call “Haute Creole.” It’s a classic, time-honored, New Orleans specialty served …

Cheese-Crust Shrimp and Mushroom Pizza

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This carb-friendly Cheese-Crust Shrimp and Mushroom Pizza is the best thing since sliced you-know-what. The crackle of the cheddar crust is the first signal that this is no ordinary pizza dough. As the ooze of the melted mozzarella cloaks the earthy and ocean combo of Gulf shrimp and button mushrooms, this simple (and quick) recipe …

Redfish Sauce Piquante

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Diving deep into a bowl of Redfish Sauce Piquante is an exploration of the spicy side of Louisiana’s culinary culture. It is a saucy and richly flavored dish that doesn’t hold back on taste. This recipe delivers a heavy wallop of deliciousness in a Magnalite pot. My friend Lee Robicheaux grew up in Houma, Louisiana …