Cajun-Fried Steak adds flavor with two secret Cajun ingredients.
This bayou version of a Southern classic focuses on the spicy flavors of potato-chips and boudin in a creative recipe for Cajun-Fried Steak.| Acadiana Table
Pour off most of the oil from the frying pan reserving 4 tablespoons of the grease along with all of the remaining crunchy bits and pieces. Heat the grease over medium-high heat and add the crumbled boudin. Saute until the boudin begins to brown. Sprinkle with flour, stir into the oil, and make a blond roux by cooking it just long enough to remove the raw flour taste. Add the evaporated milk and stir to combine. As it comes to a simmer and thickens, begin thinning it out by adding the whole m...| acadianatable.com
Archives for October 2025| Acadiana Table
With a tart lemon custard, a slice of my Lemon Meringue Pie will make your mouth pucker and smile. It is a classic Southern dessert that is as easy to make as delicious. But first, a slice of history. This Deep South dish was invented in England by George Fox, founder of the Quakers during... Read More » The post Lemon Meringue Pie appeared first on Acadiana Table.| Acadiana Table
Paul Prudhomme, the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine, passed away in 2015. In tribute to him, this shrimp Creole recipe and story celebrates his legacy that lives on in the black iron pots of our precious foodways he so dearly loved and helped preserve. All hail, Chef... Read More » The post Louisiana Shrimp Creole appeared first on Acadiana Table.| Acadiana Table
This bayou version of a Southern classic focuses on the spicy flavors of potato-chips and boudin in a creative recipe for Cajun-Fried Steak.| Acadiana Table
Crispy eggplant fried golden brown is a study in textural contrast. While the crusty exterior crackles with crispness, the inside cooks to a smooth, almost sauce-like creaminess. And when topped with a velvet cloak of rich and spicy crawfish étouffée, this Cajun recipe for Fried Eggplant with Crawfish Étouffée is a culinary combination that is sheer... Read More » The post Fried Eggplant with Crawfish Étouffée appeared first on Acadiana Table.| Acadiana Table
Rise and shine: It’s perfectly poached eggs oozing liquid sunshine all over two crispy cornmeal-battered fried green tomatoes topped off with a glorious crabmeat-infused hollandaise, and all served up with a bowl of creamy Gouda grits. It’s weekend brunch in Acadiana. Once I decided to create this spectacular dish in my kitchen, I set out... Read More » The post Poached Eggs over Fried Green Tomatoes with Crabmeat Hollandaise and Gouda Grits appeared first on Acadiana Table.| Acadiana Table
Instructions| acadianatable.com
For obvious reason, here in South Louisiana a bánh mì sandwich is referred to as a Vietnamese po’boy. Built upon a similar French bread loaf, it doesn’t take a great stretch of imagination to see the similarities in the two sandwiches. But delving deeper, the two have even more in common than just bread. And... Read More » The post Cajun-Fried Catfish Bánh Mì appeared first on Acadiana Table.| Acadiana Table
With a sweet and spicy sauce, these Cajun Glazed Chicken Lollipops are the perfect party pass-around dish for your next celebration.| Acadiana Table
I make my own Cajun seasoning blend. And I am sharing the detailed formula with you. Over several years, I have developed an Acadiana Table house blend that I believe works well for all tastes and is one that you can make right in your kitchen. I call this a “multi-purpose” seasoning since it is... Read More »| Acadiana Table
Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor. Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of highly-seasoned art with seasoning and spice.... Read More » The post Roast Pork with Trinity Stuffing appeared first on Acadiana Table.| Acadiana Table
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 rémoulade all combine to redefine the term “fish sandwich”... Read More »| Acadiana Table
There is nothing more comforting than a bowl of macaroni and cheese. Spending more time at home these days, it’s time to kick back and relax. And every family loves mac and cheese; it’s time to indulge that mac obsession, but with a twist. No processed and packaged noodles here, I decided to up the... Read More » The post Comfort in a Casserole: Seafood Mac and Cheese appeared first on Acadiana Table.| Acadiana Table
Fresh peaches, Peche liqueur, and peach muscadine wine are a creative combination in this Peach Muscadine Sangria - a refreshing summer winetail.| Acadiana Table
Chunks of ground beef and florets of perfectly cooked broccoli come to life in this sassy, saucy combination of flavors. It’s spicy, sweet, and when spooned over aromatic jasmine rice, it could be the perfect dish. Sometimes culinary inspiration is found in the simplest of places. Recently, Roxanne and I scavenged through our pantry for... Read More »| Acadiana Table
