During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
These meaty, aromatic chicken pies are some of the best we've ever had.
Luscious and sweet, this sugarcane cake perfectly embodies Acadian cooking—and makes a fine dessert.
The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail.