Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left from a boucherie. Potatoes, found in abundance year round, were a hearty addition to any soup.
This beverage was inspired by Jean Lafitte and his pirates stealing chocolate and candy in Barataria Bay. Complete with peppermint schnapps and rum, your friends and family will be asking for this recipe, no doubt.
In the 1700s, the Acadians in Louisiana started growing red beans in their gardens. Centuries later, this eventually inspired the start of Blue Runner® Foods in 1918, and it has been a Louisiana tradition ever since!
Pork is often served with fruit or fruit-flavored sauces to help enhance the taste. Although technically vegetables, yams have a sweet flavor that makes them an equally suitable accompaniment to the meat.
Mallard ducks are prevalent in the marshy regions of Louisiana, and they are the most abundant ducks in the Mississippi Valley. These ducks like fresh water, although they rarely dip beneath the surface except to avoid danger.
Just as a voodoo sorceress can wield mysterious power over her intended prey with a supernatural potion, this dish can hold you under its spell with a vast array of herbs, greens, sausages, and meats. Partake of voodoo greens if you dare!
Pumpkin is a vegetable that can fit into any recipe ranging from soups to desserts because of its unique flavor and texture. This pumpkin and pecan bread recipe is perfect for a Fall breakfast or upcoming holiday meals.
Most of the old Cajun and Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices, as Juirdmon. This filling could be placed into a pie shell or made into turnovers.
Although many people think the origin of baked oysters is Drago’s or Acme Oyster House in New Orleans, the recipe was actually given to us by the Native Americans. The dish was made popular when Abraham Lincoln had his cook create the delicacy on the White House lawn for his inauguration.
This recipe proves the point that in Cajun Country anything can go into a sauce piquante. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light to white color.
Preparing a brisket can be overwhelming for some home cooks. Barbecuing or smoking brisket can be time-consuming and tedious. This oven-cooked barbecued beef brisket is ideal for overnight preparation.
After a night of drinking and carousing in the French Quarter, the dockworkers of early New Orleans would often bring an overfilled po'boy to their family at daybreak as an offering of peace. This ultimate po'boy sandwich became known as the peacemaker.
The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as "muffs."
The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus, cider could be produced for this dish.
Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.
Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich.
Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America's premier dessert. After all, nothing is more American than apple pie.
Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.
Plume de Veau is a veal steak cut from the veal short loin and is normally a maximum of 6 ounces. It is first pan seared and then finished by roasting and topped with the classic veal sauce such as demi-glacé and forestiére sauce.
The great thing about this dish is that you can make it what you want by alternating vegetables or choosing chicken, beef, or a different seafood. This meal is also perfect for quick outdoor grilling, and the cleanup is a breeze!
There is an open-faced turkey sandwich that originated in Louisville at the Brown Hotel. Chef Fred K. Schmidt created the first recipe in 1926. Today, the Brown Hotel still serves up about 800 of these sandwiches per week.
When spring rolls around, the refreshing flavor of lemon pie fills the mouths of many people in south Louisiana. However, the tart lemon flavor can be enhanced with the addition of fresh strawberries or blueberries.