Marie’s Southern-Style Cornbread & Sausage Dressing

Thanksgiving will be here soon; roasted turkey and dressing are always on the menu. I especially love cornbread dressing; but never have been very successful at making it myself. Folks rave about Marie’s Cornbread & Sausage Dressing and she shared the recipe with me. Her recipe has a Cajun flare, it is uniquely Southern with a different twist from most recipe books and magazines. Marie also shared some of her secrets to making the dressing taste special. I’m sure you will enjoy it, too.

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In Search of the Real Cajun Jambalaya

Will the REAL jambalaya recipe please come forward? Ever since President Trump served “Carolina Gold Rice Jambalaya” in April at a state dinner honoring French President, Emmanuel Macron and his wife Brigitte, controversy has been brewing in Louisiana. That is not “jambalaya,” folks protested. This set off a flurry of newspaper editorials, recipes and opinions in our state. The truth is that there are many variations of jambalaya and many good recipes. Here’s own recipe, I think it’s one of the best!

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Achafalaya Basin Swamp Juice and a Cajun Food Tasting Party

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Our annual local dulcimer music festival in March draws folks from all over the country for a weekend of music, workshops, concerts, vendors, and of course, good food. We like to introduce the out-of-town guests to our unique Louisiana cuisine. This year fried alligator, boudin balls and crawfish tarts were on our “Taste of Louisiana” menu. I made a festive punch, called “Achafalaya Basin Swamp Juice,” for a thirst quencher.

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Easy Shrimp Remoulade with Mirliton and Avocado

This shrimp remoulade appetizer is about as easy as it gets to prepare. For a touch of local flavor, I included the native Louisiana vegetable, mirliton. When served on a holiday buffet, this shrimp appetizer is appealing and tasty–very traditional Louisiana cuisine.

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Chef John Folse’s Tunica-Stuffed Peppers


Hard to believe that October is here already. This summer flew by. Guess I still have a few summer vegetables on my mind–including these colorful bell peppers. Bell peppers are very nutritious and also inexpensive when in season in the summer. One of my favorite ways to prepare bell peppers is stuffed with ground meat, rice and served with tomato sauce. While looked through some recipe books, I found an interesting variation on this theme which highlight’s Louisiana cuisine.

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