How To Make A Dark Cajun Roux: The Story of Rox’s Roux
If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking. So important, that for your convenience, we developed a jarred product we call Rox’s Roux–the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun…
Signs You Are Eating Real Cajun Food
2021 is here, and I'm starting it off by making a culinary New Year's resolution. Here in Louisiana, we love to eat, and for the coming year, I resolve to eat local and buy local whenever possible. And to ensure Cajun authenticity, I am revisiting my "Signs You Are Eating Real Cajun Food." You … [Read More...]
Stuffed Collard Rolls with Red Gravy
Just in time for New Year's Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green … [Read More...]
Creole Shrimp Dip – A Holiday Tradition
There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food--turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of course, a Christmas Eve gumbo with friends and family … [Read More...]
Meet The Fisherman: Quincy Verret
For Quincy Verret and his wife Sharon, making a living fishing the coastal Gulf waters surrounding Bayou Dularge in Terrebonne Parish is more than a business; it's a way of life. The Verret family catch and process only the very best local seafood from their own fishing boats and a small custom … [Read More...]
Cajun Seafood Gumbo
The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and … [Read More...]
Meet The Fisherman: Butch Smith
Butch Smith has been fishing the backwaters, lakes, and inland rivers of Louisiana for as long as he’s been breathing fresh bayou air. He’s seen it all and knows a thing or two about fishing, especially wild-caught catfish. I like to call Butch the “King of Catfish,” and one visit to his … [Read More...]
Grilled Grouper Sandwich
This Grilled Grouper Sandwich is a culinary masterpiece. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy … [Read More...]
Meet The Fisherman: Pete Gerica
Pete Gerica has seen it all. As a hard-working, third-generation fisherman making a living off the waters of coastal Louisiana, Pete has weathered storms, oil spills, overfishing, foreign imports, governmental regulations, and a pandemic. But he is a survivor, and he is passionate about the work he … [Read More...]
Grilled Oysters on the Half Shell
Garlicky, buttery, cheesy with a hint of herbs, these are bold flavors that complement the goodness of a Louisiana oyster cooked on open flame. My Grilled Oysters on the Half Shell are a culinary masterpiece, and it doesn’t get any simpler. Hands down, the invention of the char-grilled oyster … [Read More...]
Meet The Fisherman: Douglas Olander
For Douglas Olander, owner of Big D’s Seafood in St. Mary Parish, fishing the waters of coastal Louisiana is a way of life. Working alongside his wife Chrystel and their sons, life on the water is a passion and a career path. For almost twenty years, Douglas has built his business into a successful … [Read More...]
Whole Flounder stuffed with Louisiana Shrimp
To me, flounder is flat-out the most delectable of all the Gulf finfish. And for my money, a classic Cajun recipe for stuffed whole flounder with wild-caught, Gulf shrimp is the ultimate dish for someone as seafood-obsessed as me. Whenever I see it on a restaurant menu, I can’t resist. And I … [Read More...]
Meet The Fisherman: Josh Boudreaux
The seafood supply chain from boat-to-table starts with the fisherman. Sometimes the catch is sold directly from the docks, and other times, it winds up in the refrigerated case of your neighborhood seafood retailer. Josh Boudreaux is out to add another option. Josh is a seafood entrepreneur. … [Read More...]
Guinea Gumbo
From the pages of my new cookbook Fresh From Louisiana: The Soul of Cajun and Creole Home Cooking, this Guinea Gumbo recipe is an old-school Cajun classic. Steeped in tradition and infused with rich gumbo flavors, every spoonful defines the art of Cajun cooking. I remember it like it was … [Read More...]
Meet The Fisherman: Timmy Luke
Timmy Luke and his wife Trudy are at home on Shrimpers Row. The aptly named road along Bayou Grand Caillou in the coastal Louisiana town of Dulac is home to numerous fishing operations focused on bringing Gulf shrimp to market. But this family is fishing for another seafood favorite; crabs are the … [Read More...]
Garlic Shrimp Crostini
As the Louisiana shrimp season kicks into high gear, I'm craving all things shrimp. Sometimes I feel like a character in the movie Forrest Gump as I reel off my favorite Cajun recipes: shrimp gumbo, shrimp Creole, shrimp jambalaya, fried shrimp, stuffed shrimp, oh well, you get it. My … [Read More...]