Tag: Cajun Cooking

Southern Sliders Done Right: Cajun Crawfish Edition

If you’re craving bold Louisiana flavor in a bite-sized package, these Crawfish Sliders from Louisiana Cookin will hit the spot. Packed with fresh Gulf shrimp, seasoned crawfish tails, vibrant herbs, and fiery Cajun spices, these sliders offer a satisfying mix of creaminess and heat. Whether you’re entertaining guests at a backyard boil or preparing a fun weeknight dinner with Southern flair, this recipe delivers indulgent comfort with a splash of spice and plenty of regional character.

Ingredients:

Directions:

  1. Start by preparing the crawfish. Place a colander over a large bowl and empty the crawfish tails into it. Gently press the tails to release most of the flavorful liquid into the bowl below. Reserve both the crawfish and the extracted liquid. Pour the liquid into a small saucepan and bring to a boil over high heat. Reduce until the volume is halved—this concentrated essence will enhance the flavor of the sliders.
  2. Next, place the shrimp into the bowl of a food processor. While the processor runs, gradually add softened butter one tablespoon at a time. Scrape down the sides as needed until the shrimp and butter form a smooth, emulsified paste. Add the reduced crawfish liquid and blend until you have a creamy, cohesive mixture.
  3. Chop half of the reserved crawfish tails, leaving the rest whole for texture. Transfer the shrimp paste into a large mixing bowl and fold in the crawfish tails—both chopped and whole. Add in the garlic, green onions, parsley, jalapeño, lemon zest, Cajun seasoning, black pepper, pepper sauce, and salt. Use your hands to thoroughly combine the mixture. This step ensures all the flavors are evenly distributed.
  4. Heat a cast-iron skillet over high heat and coat the bottom with peanut oil. To test your seasoning, cook a small ball of the crawfish mixture first. Reduce heat to medium once it sizzles, and cook until browned on both sides. Taste and adjust seasoning if needed.
  5. Use a ⅓-cup scoop to portion the mixture into balls. Return the skillet to high heat, adding more oil if necessary. Flatten each ball slightly with a spatula, then cook over medium-high heat until golden brown and cooked through on both sides.
  6. To assemble the sliders, spread Crawfish Dip on the bottom half of each toasted Hawaiian roll. Add a crawfish patty, then top with Bibb lettuce, sliced tomato, and red onion. Crown it with the other half of the roll and serve immediately.

These sliders are bold enough to stand alone, but they also shine alongside classic Southern accompaniments. Serve them with crispy sweet potato fries or a refreshing corn maque choux for a true Louisiana experience. A cold potato salad or tangy vinegar slaw will also balance the richness of the crawfish mixture. Perfect for Mardi Gras gatherings, game day parties, or summer cookouts, these sliders are easy to prepare and impossible to resist. With each bite, you’ll be transported to a New Orleans backyard, where the cast-iron skillet is hot, the seafood is fresh, and the spices dance.

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Gulf Coast Gourmet: Crab and Andouille-Stuffed Mushrooms

If you’re searching for a show-stopping appetizer that combines elegance with down-home Louisiana flavor, these Crab and Andouille-Stuffed Mushrooms from Louisiana Cookin deserve a place on your next menu. Perfect for holiday spreads, cocktail hours, or upscale tailgates, this dish brings together the richness of crab, the smoky kick of andouille sausage, and the satisfying texture of baked portobello mushrooms. Each bite is a miniature explosion of flavor, offering a creamy, savory filling topped with a golden, crunchy crust.

Ingredients:

  • 1¼ pounds fresh baby portobello mushrooms (about 24)
  • 8 ounces fresh crab meat, picked free of shell
  • 1 cup diced andouille sausage
  • ½ cup freshly grated Parmesan cheese, divided
  • ½ cup panko breadcrumbs, divided
  • ¼ cup minced shallot
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 large egg
  • ¼ cup dry sherry
  • Zest and juice of 1 lemon
  • 1 tablespoon hot sauce
  • 2 teaspoons chopped fresh parsley
  • 2 ounces cream cheese, softened and cut into pieces
  • 3 tablespoons unsalted butter, melted and divided
  • 3 tablespoons olive oil, divided, plus more for drizzling
  • ½ teaspoon kosher salt, divided, plus an extra pinch
  • Crushed red pepper, to taste
  • ½ teaspoon Slap Ya Mama White Pepper Blend Seasoning, divided (plus more to taste)
  • Lemon zest (for garnish)
  • Lemon juice (for garnish)
  • Chopped fresh parsley (for garnish)

Directions:

  1. Preheat the oven to 375°F (use convection setting if available). Lightly grease a rimmed baking sheet with cooking spray or a brush of olive oil.
  2. Prepare the mushrooms by gently wiping them clean with a damp paper towel. Remove and reserve the stems and gills. Finely chop the stems and gills and set aside. Arrange the mushroom caps on the prepared baking sheet, domed side down.
  3. Cook the sausage in a large (12-inch) cast-iron skillet with 1 tablespoon of olive oil over medium heat. Sauté for about 5 minutes, stirring occasionally, until the sausage is golden and fragrant.
  4. Add the chopped mushroom stems and a pinch of kosher salt to the skillet. Cook for another 5 minutes, stirring as needed. If the pan becomes too dry, add a splash of olive oil.
  5. Add the aromatics by stirring in 1 tablespoon of butter, minced shallot, garlic, crushed red pepper (to taste), and ¼ teaspoon of kosher salt. Sauté for 3 to 5 minutes, or until the shallots are soft and starting to caramelize.
  6. Deglaze the pan by pouring in the dry sherry. Cook until most of the liquid evaporates. Remove from heat and allow the mixture to cool.
  7. Create the filling by whisking together the egg, cream cheese, and lemon zest in a medium bowl until smooth. Fold in the cooled sausage-mushroom mixture, crabmeat, ¼ cup Parmesan, ¼ cup panko, green onions, parsley, lemon juice, hot sauce, and ¼ teaspoon of the white pepper seasoning.
  8. Make the topping by combining the remaining ¼ cup Parmesan, remaining ¼ cup panko, and remaining ¼ teaspoon white pepper seasoning in a small bowl. Drizzle in 1 tablespoon of melted butter and mix well. Season the mushrooms by brushing them with the remaining 2 tablespoons of melted butter and sprinkling with the remaining ¼ teaspoon of kosher salt.
  9. Stuff the mushrooms by spooning the crab mixture into each cap, mounding slightly. Top each one with a spoonful of the breadcrumb mixture. Drizzle the tops lightly with olive oil and add a dash of extra seasoning if desired. Bake for 20 to 25 minutes, or until the mushrooms have shrunk slightly and the tops are golden and crisp.
  10. Garnish and serve by transferring the mushrooms to a serving platter. Add a sprinkle of lemon zest, a light drizzle of lemon juice, and a scattering of fresh parsley if desired. Serve warm and enjoy!

These Crab and Andouille-Stuffed Mushrooms are a true celebration of bold Southern flavors and fine textures. The creamy richness of crab blends beautifully with the spicy bite of sausage, all held together in a perfectly seasoned mushroom shell. Whether you’re hosting a festive holiday party, planning a date night dinner, or just want to treat yourself to something special, this recipe hits the mark every time. Make a double batch—they tend to disappear fast!

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Redfish on the Half Shell with Smoky Paprika Butter

Along the Gulf Coast, Redfish on the Half Shell has long been a staple at fish fries and backyard gatherings. It’s one of those dishes that balances rustic simplicity with refined flavor—perfect for impressing guests or savoring a slow, smoky weekend dinner. If you’ve never cooked fish this way before, “on the half shell” simply means the fillet is cooked with the skin and scales still on, which helps the fish retain moisture and take on the smoky notes of the grill or smoker without falling apart. The result is tender, flavorful fish with a golden crust and just the right amount of zing.

This particular recipe from Louisiana Cookin takes things a step further with a rich, aromatic butter baste infused with shallots, garlic, lemon juice, and herbs. A generous dose of Greek seasoning adds a savory backbone, while smoked paprika gives the dish depth and color. The entire process, from firing up the smoker to the final basting, is both meditative and rewarding, resulting in a dish that’s deeply satisfying and hard to forget.

Ingredients:

Directions:

  1. Begin by setting up your smoker according to the manufacturer’s directions. Aim for a steady temperature of around 300°F. For enhanced flavor, use a mix of hardwood chunks (such as hickory or oak) and lump charcoal.
  2. Pat the redfish fillets dry. Spread a light coat of yellow mustard over the flesh side of each fillet—this acts as a binder and adds a slight tang. Generously season with your preferred Greek seasoning blend, ensuring the entire surface is well coated.
  3. In a small saucepan over medium heat, melt the butter. Once foamy, stir in the chopped shallots and garlic. Add the smoked paprika, dried bay leaf, lemon juice, and black pepper. Let it simmer gently for a few minutes to allow the flavors to infuse. Remove from heat, but keep warm.
  4. Place the fillets skin-side down directly onto the smoker grate. Close the lid and let the fish cook low and slow for about 60 to 90 minutes. Every 15 minutes, baste the fish generously using the herb bundle as a mop. Dip it into the warm butter mixture and gently dab over the fillets. This not only flavors the fish but also helps prevent it from drying out.
  5. Once the fish flakes easily with a fork and the surface appears golden and crisp, carefully remove it from the smoker. Give it one last baste with the remaining butter sauce, and serve immediately with fresh lemon wedges on the side.

This smoky redfish pairs beautifully with a variety of sides. For a Southern-style plate, try serving it alongside smoked corn on the cob, grilled asparagus, or a creamy Cajun potato salad. A simple arugula salad with lemon vinaigrette can help balance out the richness of the butter sauce. And for a heartier touch, dirty rice or herb-roasted baby potatoesround out the meal perfectly.

Cooking redfish on the half shell is as much about technique as it is about flavor. The combination of smoke, slow heat, and aromatic butter makes for a dish that honors the ingredients and elevates a traditional method of Gulf Coast cooking. Whether you’re new to smoking fish or a seasoned pro, this recipe is a crowd-pleaser with a deeply satisfying taste that lingers long after the last bite.

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Louisiana-Style Crawfish Pistolette: A Cajun Comfort Classic

If you’ve never had a pistolette before, you’re in for a true Southern treat. These golden, crusty rolls are hollowed out, filled with a savory stuffing, and baked or fried to perfection. Think of them as miniature stuffed bread loaves bursting with flavor. One of the most beloved varieties hails straight from Cajun country—Crawfish Pistolettes. This recipe from LouisianaCookin delivers all the boldness of Louisiana cuisine, combining spicy sausage, juicy crawfish tails, and creamy cheese in a rich, flavorful filling tucked inside a buttery roll.

Perfect for gatherings, game days, or cozy weeknight dinners, this dish is easy to scale. The recipe makes a generous batch, but you can easily halve it or freeze the extras for a ready-to-go meal later. Just pop them in the oven and reheat when a craving hits. Pistolettes are small, French-style bread rolls—typically about 2 ounces each—that are often fried or baked after being stuffed. In Cajun and Creole cooking, they’re usually filled with seafood-based mixtures like crawfish or shrimp, though some versions feature chicken or boudin. In this baked version, we’re keeping things simple yet indulgent by skipping the frying and finishing with a brush of garlic butter for irresistible flavor and golden color.

Ingredients for the crawfish pistolette:

Directions for cooking the pistolette:

  1. Slice off about the top quarter of each roll and set the tops aside. Gently scoop out a portion of the bread from inside each roll, creating space for the filling.
  2. Set your oven to 425°F so it’s nice and hot by the time you’re ready to bake.
  3. In a large skillet over medium heat, cook the breakfast sausage, chopped onion, bell pepper, and minced garlic. Stir frequently and cook until the sausage is browned and the vegetables are tender. Drain off any excess grease.
  4. Mix in the green onions, Creole seasoning, parsley, oregano, and chili powder. Stir until the mixture is evenly seasoned. Next, add the can of golden mushroom soup and blend well. Pour in the crawfish along with their liquid. Add the cheese cubes and stir until they melt into the mixture—this should take 3 to 4 minutes. Carefully spoon the hot filling into each hollowed-out roll. Don’t overfill or the mixture may spill over during baking. Replace the tops of the rolls.
  5. Brush the tops of the rolls with melted garlic butter. Place them on a baking sheet and bake in the preheated oven for 10 to 15 minutes, or until the tops are golden brown and slightly crisp.

Crawfish pistolettes are rich and hearty, so they pair best with lighter sides. A crisp green salad with a citrus vinaigrette can help balance the richness. For a Southern twist, serve alongside coleslaw or roasted okra. If you’re going all-in with Cajun flair, try a side of dirty rice or a bowl of creamy corn maque choux.

Crawfish Pistolettes are more than just a snack—they’re a bold, flavorful celebration of Louisiana’s culinary traditions. With their spicy, creamy filling and buttery crust, they’re sure to impress family and guests alike. Whether you’re making them for a Mardi Gras party, a family potluck, or a casual dinner at home, this recipe delivers comfort and flavor in every bite.

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Louisiana Pork Steak Gravy: A Soul-Warming Southern Classic

There’s something undeniably comforting about a dish that fills the whole house with its rich, savory aroma. In South Louisiana, where food is often both memory and celebration, pork steak gravy is more than just a meal—it’s a connection to tradition, resilience, and flavor that runs deep. Known by some as “Recession Gravy,” this dish from Louisiana Cookin, takes humble, affordable cuts of pork and transforms them into a luscious, slow-cooked masterpiece. The smell alone—onions caramelizing, Cajun spices blooming in hot oil, and a rich gravy bubbling away—can transport you straight to your grandmother’s kitchen on a chilly fall afternoon.

This particular recipe, inspired by The Gravy Boys, leans into the rustic soul of Southern cooking. With a strong foundation of Louisiana’s beloved trinity—onion, bell pepper, and celery—plus garlic, beer, and chicken stock, it turns everyday ingredients into something spectacular. Serve it over steaming hot long-grain Louisiana rice, and you have a meal that sticks to your bones and feeds the soul.

Ingredients:

Directions:

  1. Begin by patting the pork shoulder steaks dry with a clean cloth or paper towel. Generously season both sides with your favorite Cajun seasoning blend. A bold hand is encouraged here—you want that flavor to sink in.
  2.  Spread the flour out on a baking sheet and coat each pork steak thoroughly. Every surface should be dusted in flour to help create that golden crust later on.
  3. In a large Dutch oven (8-quart is ideal), heat the vegetable oil over medium-high. Working in batches, brown the pork steaks on both sides until a deep golden crust forms—think darker than perfectly fried chicken. Transfer them to a baking sheet when done. Be careful not to overcrowd the pot, and adjust the heat as needed to avoid burning the flour particles.
  4. Add the chopped onions, bell peppers, and celery directly into the Dutch oven. Use a wooden spoon to scrape up all the delicious browned bits (called grimilles) from the bottom of the pot. These bits are flavor gold. Cook the vegetables for 10–15 minutes, stirring occasionally, until they’ve reached a rich brown color.
  5. Stir in the minced garlic, bay leaves, and about 4 teaspoons more Cajun seasoning. Let everything cook for a minute, just until fragrant. Pour in the beer to deglaze the pot, scraping up anything that remains stuck to the bottom. Stir constantly for another minute to cook off the alcohol and bring everything together.
  6. Return the browned pork steaks to the pot. Pour in the chicken stock and Worcestershire sauce. Increase the heat to high and bring everything to a rolling boil.
  7. Once boiling, reduce the heat to low-medium and simmer uncovered for 1½ to 2½ hours. Stir every 10 minutes or so. Over time, the stock will reduce, and the gravy will thicken to a luxurious, almost gumbo-like consistency. The pork should become so tender it starts falling off the bone with a gentle nudge.
  8. Once the meat is tender and the gravy has thickened to your liking, taste and adjust the seasoning with more Cajun spice or a few dashes of Tabasco. Serve the pork and gravy over a bed of hot Louisiana long-grain rice.

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Gulf Coast Delight: How to Make Crawfish Cornbread

If you’re seeking a mouthwatering dish that embodies the heart of Southern cuisine, look no further than this recipe for Crawfish Cornbread from LouisianaCookin. Bursting with flavors from the Gulf Coast, this cornbread marries the richness of crawfish with the comforting texture of classic cornbread. It’s a dish that’s perfect for gatherings, potlucks, or as a hearty side to a soulful meal.

Ingredients:

  • 1 pound cooked crawfish tail meat
  • ½ red bell pepper, chopped
  • 4 green onions, thinly sliced
  • 1 teaspoon granulated garlic
  • 1 large egg, beaten
  • 1¾ cups whole milk
  • ½ cup all-purpose flour
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons honey
  • ¼ cup bacon drippings
  • 1¼ cups unsalted butter, divided
  • ¼ cup salted butter, melted
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon plus ½ teaspoon plus 1 pinch salt, divided
  • ¼ teaspoon ground black pepper

Directions:

  1. Preheat and Prepare Skillet: Begin by placing a deep 10-inch cast-iron skillet in your oven. Preheat the oven to a scorching 450°F. This high heat ensures a crisp crust on your cornbread.
  2. Prepare Crawfish: Place your crawfish tails in a colander to drain. Gently squeeze them to remove any excess liquid, which helps prevent a soggy texture in the cornbread.
  3. Cook Vegetables and Crawfish: In a medium skillet, melt ½ cup of unsalted butter over medium-high heat until it starts to foam. Add the chopped red bell pepper, thinly sliced green onions, a pinch of salt, and ground black pepper. Cook, stirring occasionally, until the bell pepper softens, which should take about 5 minutes.
  4. Sprinkle in ½ teaspoon salt, the ground black pepper, and the crushed red pepper, and cook for an additional 30 seconds, allowing the spices to release their flavors. Stir in the crawfish tails and granulated garlic. Continue cooking until most of the moisture evaporates, roughly another 5 minutes.
  5. Melt Butter: In a small microwave-safe bowl, place 7 tablespoons of unsalted butter and melt it in the microwave on high for about 45 seconds. Set this aside for later use.
  6. Mix Dry and Wet Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking soda, baking powder, and the remaining tablespoon of salt. Gradually stir in the whole milk and honey, ensuring a smooth mixture. Add the melted unsalted butter and beaten egg, stirring until everything is well combined. Finally, fold in the crawfish mixture, making sure it’s evenly distributed.
  7. Prepare Skillet for Baking: Carefully remove the hot cast-iron skillet from the oven and place it over high heat. Add the bacon drippings and let it cook until it begins to smoke slightly. This step infuses the cornbread with a smoky flavor. Add the remaining ¼ cup of unsalted butter to the skillet, swirling it around to coat the bottom and sides thoroughly.
  8. Bake Cornbread: Pour the batter into the hot skillet, smoothing the top with a wooden spoon or rubber spatula. Reserve the last tablespoon of unsalted butter for another use. Bake in the preheated oven until the cornbread turns a beautiful golden brown, about 10 to 15 minutes. Once done, carefully turn the cornbread out onto a cutting board. Brush generously with the melted salted butter, cut into pieces, and serve hot.

Side Dish Suggestions:

Crawfish Cornbread is a versatile dish that pairs well with various Southern favorites. Here are some ideas to complete your meal:

  • Collard Greens: A traditional Southern side, collard greens cooked with ham hocks or bacon add a savory depth that complements the cornbread.
  • Fried Catfish: Crispy fried catfish with a squeeze of lemon makes a delightful main course paired with the rich cornbread.
  • Red Beans and Rice: This hearty dish is perfect with the spicy and savory notes of the Crawfish Cornbread.
  • Southern Slaw: A tangy coleslaw can provide a refreshing contrast to the warm, buttery cornbread.

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