Somewhere between an etouffee and a gumbo lies sauce piquant, a rich, roux-based stew with a little kick. The layered flavors of a caramel dark roux, the trinity of Louisiana cooking, rich tomatoes and the added kick of Creole seasoning and chiles is everything you want in a Cajun meal. It’s a perfect winter dish, warm and comforting and spicy, a slow simmered stew packed with … [Read more...] about Shrimp Sauce Piquant
cajun
Tasso Gravy and How to Use It
After the rush and food extravaganza of Thanksgiving, Christmas and the New Year, there is always a quiet little lull in my kitchen. I tend then to simple soups, braises and stews. I work on my baking skills a little, and delve into the freezer for some of my put-up summer produce. Then I realize Mardi Gras is coming, and I get back to full throttle, cooking up favorite Cajun … [Read more...] about Tasso Gravy and How to Use It
Crawfish Cornbread
It’s Mardi Gras time, and so it’s time for crawfish. Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks over the years, and I’ve whipped up a batch or two in my time. I have no idea if this is a traditional Cajun recipe, or started it’s life on the back of corn bread mix box, but that doesn’t matter to me, because it is a sound idea that results in … [Read more...] about Crawfish Cornbread
Maque Choux (Cajun Stewed Corn and Tomatoes)
Maque Choux distills the essence of summer into every bite. Admittedly, its first attraction may be the fun name. Pronounced mock shoe, it is a corruption of a French word or an Indian saying, or just straight up Acadian, depending on whom you ask. It is a traditional Cajun dish which occasionally makes it onto the menus of New Orleans-style restaurants, but more often than … [Read more...] about Maque Choux (Cajun Stewed Corn and Tomatoes)
Shrimp Creole
I am surrounded by good Louisiana cooks. My brother went to college in New Orleans, my close friend went to law school there, and many of their friends from the area have migrated up to Memphis. And they love to cook up a good bayou feast. So in all honesty, I don’t cook much Cajun or Creole food – I leave it to the experts. My brother makes a mean gumbo, so I pretty much … [Read more...] about Shrimp Creole
