Nola Cuisine

Shrimp and Eggplant are a perfect flavor match in this traditional Creole Italian dish, neither trying to overpower the other, just existing in perfect harmony, kind of like Oysters and artichokes, and Okra and Tomatoes.
Besides the Muffuletta, you don’t hear as much about the Italian and Sicilian immigrant contribution to Creole Cuisine as you [...]

To be quite honest, there are certain dishes that I never intended to include on this site because they have been so completely bastardized by restaurants across the country. Shrimp Creole is near the top of the list. Why would I want to include this dish? Everyone has a recipe for it. A lot of [...]

Chefs and cookbook authors alike sound like broken records when discussing stocks, “…there is no substitute for a well made stock.” But hey, it’s true. There really is no substitute for a well made stock. But can you use that stuff on the grocery store shelves, (which they have the gall to label “stock”), in [...]

When we returned home from our recent trip to New Orleans I couldn’t get Galatoire’s out of my head, especially the Pompano with Crabmeat Yvonne, although the whole meal was very memorable. By the way, the Galatoire’s Cookbook is phenomenal, an absolute keeper. Their Meuniere Butter is to die for with crabmeat and especially [...]

I received an email from Kristen Browning-Blas, food editor for The Denver Post, the other day asking permission to use my Muffuletta recipe at the Denver Post website, I said of course. Here is the article about Serio’s Po-Boys & Deli.
As I browsed through the pics and recipes I realized I needed to [...]

I’ve posted on Grillades & Grits a few times in the past, it’s one of my favorite comfort meals, usually for Sunday dinner, although it’s great for breakfast as well. I didn’t follow a recipe for this meal, but I used the same basic procedures as this recipe, although I used chicken stock in place [...]

I hope everyone had a wonderful Christmas and New Year! This is just one of the appetizers I served up this holiday season, more to come.
Oysters Roffignac is said to be one of the first baked Oyster dishes out of New Orleans, originally served at Roffignac’s Restaurant which was around, I believe, up until [...]

Something I have been wanting to do on this site is explore the roots of some of the Louisiana dishes that are now so well known. I love to explore the evolution of cooking styles, regional cuisines, and regional dishes, in this case Jambalaya.
It is hard to deny that Jambalaya has roots in the Spanish [...]

My favorite way to serve Soft-Shell Crabs is with Creole Choron Sauce. Actually, this sauce is wonderful with just about any fried seafood.
The most popular way Soft-Shells are prepared in Louisiana is fried, and for good reason, they’re damned good that way. Make sure that your batter is not too thick because the crabs [...]

This is my favorite sauce to serve with Fried Soft-Shell Crabs, or any fried seafood for that matter. It’s nothing more than equal parts of Creole Sauce and Hollandaise. Here is the recipe with links to my recipes for both sauces:
Creole Choron Sauce Recipe
1 Cup Hollandaise Sauce
1 Cup Creole Sauce – Dice the vegetables instead [...]