Ratings
- Bread Pudding Recipe
(5.00 out of 5) - Cochon Butcher (5.00 out of 5)
- Southern Fried Chicken Recipe (5.00 out of 5)
- Shrimp Remoulade Recipe (5.00 out of 5)
- Okra Gumbo (5.00 out of 5)
- Central Grocery (5.00 out of 5)
- Middendorf’s Seafood Restaurant (5.00 out of 5)
- Mother’s Restaurant (5.00 out of 5)
- Casamento’s Restaurant (5.00 out of 5)
- Domilise’s Po-Boy & Bar (5.00 out of 5)
- Bread Pudding Recipe
Tag Archives: cajun cuisine
Live Louisiana Crawfish from Cajun Grocer
Back when I did my review of Cajun Grocer’s Turducken in November, Charlie asked me if I would like to do a review of their Live Louisiana Crawfish when the season came around. Hmm…live Louisiana crawfish, for free? Let me … Continue reading
Posted in Articles, Featured Post
Tagged acadian, bayou classic, boiled crawfish, cajun cuisine, cajun grocer, crawdads, crawfish, crawfish bisque, crawfish boil, crawfish etouffee, creole and cajun cookbooks, creole cuisine, emeril lagasse, frank davis, how many pounds of crawfish to feed 1 person, john folse, justin wilson, live louisiana crawfish, lousiana crawfish boil, marcelle bienvenu, marcelle bienvenu crawfish boil, mudbugs, new orleans, new orleans crawfish boil, new orleans louisiana, paul prudhomme crawfish, seafood boil, turducken, turkey fryer, zatarain's crab boil
10 Comments
Soft-Shell Crabs
I purchased some Soft-Shell Crabs today which I will prepare for dinner tonight, and of course feature as a recipe later tonight or early tomorrow. I only buy soft-shells fresh when they’re in season, I don’t believe in frozen soft-shells … Continue reading
Natchitoches Meat Pies Recipe
From Nola Cuisine Images – (reedited) These tasty turnovers, along with the Festival of Lights, are native to Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally served on Christmas Eve. They’re usually made bigger, more of a hand pie, but I … Continue reading
Andouille Sausage Recipe
From Nola Cuisine **Warning – Use Recipe at your own discretion!** See below! A few bloggers have decided to dog me about my apparent misuse of “cure” in the below recipe. I advised as optional, “a healthy pinch” of Prague … Continue reading
Posted in Recipes
Tagged andouille, andouille recipe, andouille recipes, bailey's, bayou, bouidin recipe, cajun cuisine, cajun sausage, cajun sausage recipe, charcuterie, chaurice sausage recipe, gumbo, hog casings, homemade andouille sausage recipe, jacob's andouille, john folse, laplace, louisiana, new orleans, recipe, tasso recipe, wayne jacob's andouille
63 Comments
Homemade Tasso Recipe
Tasso (TAH-so) is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie, thin strips, heavily seasoned, dried, then smoked for … Continue reading
Posted in Recipes
Tagged andouille, boucherie, boudin, cajun cooking, cajun cuisine, cajun meats, charcuterie, cochon, cochon butcher, cochon de lait, cracklins, creole cuisine, donald link, homemade tasso, jacob's andouille, john folse, lard, louisiana, new orleans, new orleans charcuterie, nola, shrimp henican, tasso, tassp ham
22 Comments