This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
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.
Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins.