Tag: Louisiana cooking

Smoky Andouille and Shrimp Gumbo With Fresh Okra

Few dishes build flavor as patiently as a good pot of gumbo. This Shrimp, Andouille, and Okra Gumbo, adapted from Louisiana Cookin’ layers smoky andouille sausage, fresh vegetables, tender shrimp, and sliced okra into a deeply flavored broth anchored by a dark roux. Served over hot rice with green onion and hot sauce, it makes a hearty Louisiana-inspired meal with plenty of texture and savory flavor in every bowl.

Ingredients for Shrimp Gumbo:

  • 1 pound andouille sausage, sliced crosswise
  • 1 pound peeled and deveined large fresh shrimp, tails left on
  • 3 cups fresh okra pods, cut crosswise into ½-inch pieces
  • 1 cup chopped yellow onion
  • ¾ cup chopped red bell pepper
  • ¾ cup chopped celery
  • 6 cloves garlic, minced
  • 5½ cups chicken stock, warmed
  • ¾ cup vegetable oil
  • 1 cup all-purpose flour
  • 2 dried bay leaves
  • 2 dried bay leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon Creole seasoning
  • ½ teaspoon ground black pepper
  • Hot cooked rice and hot sauce, for serving
  • Chopped green onion, for garnish

Directions for Shrimp Gumbo:

  1. Begin by heating a medium cast-iron Dutch oven over medium heat. Add the sliced andouille and cook for 8 to 10 minutes, stirring frequently, until the sausage is lightly browned. Transfer it to a paper towel-lined plate with a slotted spoon, leaving the flavorful drippings in the pot.
  2. Reduce the heat to low and add the vegetable oil. Sprinkle the flour evenly over the oil and whisk until smooth. Continue cooking the roux for about 30 minutes, stirring constantly so the flour cooks evenly without scorching. It should gradually deepen to a dark brown color. A dark roux supplies much of gumbo’s characteristic roasted, nutty depth, so this step should not be rushed.
  3. Stir the onion, red bell pepper, and celery into the roux. Cook for 3 to 5 minutes, stirring constantly, until the vegetables begin to soften. Add the garlic and cook for another minute. Slowly whisk in the warm chicken stock. Using warm rather than cold stock helps the liquid incorporate smoothly into the ro  ux and reduces the chance of the mixture separating or forming stubborn flour clumps. Add the fire-roasted tomatoes, thyme, and bay leaves and bring everything to a boil.
  4. Return the browned andouille to the pot. Reduce the heat to medium-low, partially cover the Dutch oven, and simmer for about 50 minutes, stirring frequently. During this time, the broth thickens and the flavors of the sausage, vegetables, herbs, and roux come together.
  5. Add the sliced okra and continue cooking for approximately 20 minutes, stirring occasionally, until the okra is tender. Finally, stir in the shrimp, kosher salt, Creole seasoning, and black pepper. Cook for 3 to 5 minutes, just until the shrimp are pink and firm. The USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.
  6. Remove and discard the bay leaves before serving. Spoon the gumbo over hot cooked rice, add hot sauce to taste, and finish each bowl with chopped green onion.

Leftover gumbo should be cooled promptly and refrigerated in covered containers. According to USDA leftover-safety guidance, cooked leftovers are generally best used within three to four days. Reheat the gumbo gently until steaming throughout, adding a splash of stock if the roux has thickened considerably in the refrigerator. With its dark roux, smoky andouille, tender okra, and shrimp added just before serving, this gumbo rewards patient cooking with layer after layer of flavor. A scoop of rice and a few simple sides are all it needs to become a satisfying Louisiana-style meal.

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One-Smoker Chicken Jambalaya With Andouille

Smoked Chicken Jambalaya brings two Louisiana cooking favorites together in one especially flavorful meal: smoky, seasoned chicken and a hearty pot of rice studded with andouille sausage. Adapted from a recipe from Tony Chachure’s,  this version cooks both components at the same time on a pellet smoker. The chicken sits above the jambalaya, allowing its seasoned drippings to fall into the cast-iron skillet as everything cooks.

The technique is simple, but it builds flavor in several layers. A whole chicken first spends 30 minutes in Tony Chachere’s 30-Minute Chicken Marinade, which combines Creole seasoning with herbs and other savory ingredients. Spatchcocking the bird before marinating helps it lie flat on the smoker grate, encouraging more even cooking and exposing more of the skin to the heat.

Ingredients:

Directions:

  1. Place the whole chicken breast-side down on a sturdy cutting board. Using kitchen shears or a sharp knife, remove the backbone to spatchcock the chicken. Open the bird and press it flat.
  2. Transfer the chicken to a large bowl or other suitable container. Pour Tony Chachere’s 30-Minute Chicken Marinade over the chicken, making sure the surface is well coated. Refrigerate for 30 minutes.
  3. While the chicken marinates, add Tony Chachere’s Jambalaya Rice Dinner Mix to a cast-iron skillet. Stir in the sliced andouille sausage along with the amount of water or chicken broth directed on the package. Spread the mixture evenly across the skillet so the rice cooks in an even layer.
  4. Preheat a pellet smoker to 350°F. Remove the chicken from the marinade, allowing the excess marinade to drip away, and discard the used marinade. Season the top of the chicken with Tony Chachere’s Original Creole Seasoning.
  5. Place the spatchcocked chicken directly on the upper smoker rack. Position the cast-iron skillet of jambalaya on the rack beneath it so that the drippings from the chicken fall into the rice as it cooks.
  6. About halfway through the smoking time, carefully stir the jambalaya, scraping around the edges of the skillet and redistributing the sausage and rice. Return the skillet to its position beneath the chicken and continue cooking.
  7. Continue smoking until the chicken reaches an internal temperature of 165°F. The USDA recommends measuring whole poultry with a food thermometer, checking the thickest portion of the breast as well as the innermost thigh and wing.

For serving, this smoked chicken jambalaya pairs well with simple sides that balance its rich, smoky flavor. A crisp green salad with a tangy vinaigrette adds freshness, while Southern-style green beans, roasted vegetables, or sautéed greens bring color and contrast to the plate. A warm piece of cornbread is another natural addition, especially for soaking up any flavorful juices left around the rice.

For a more Louisiana-inspired spread, serve the jambalaya with maque choux, braised okra, or a cool tomato and cucumber salad. Because the jambalaya already includes seasoned rice, smoky sausage, and chicken, the best accompaniments tend to be straightforward rather than heavy. A few fresh, vegetable-forward sides and a sprinkle of parsley are all that is needed to round out this smoky Creole meal. This Smoked Chicken Jambalaya turns a classic Louisiana favorite into a smoky, satisfying meal, combining tender seasoned chicken, savory andouille, and richly flavored rice in every hearty serving.

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Savory Tomato-Braised Okra with Smoky Tasso

Garden-fresh vegetables, smoky tasso, and a lightly tangy tomato base come together in this hearty skillet dish of Stewed Okra, Tomatoes, and Tasso from Louisiana Cookin. The okra cooks until tender while still holding its shape, and the ripe tomatoes soften into a chunky sauce that clings to each piece. Savory tasso adds depth, while onion, green bell pepper, and celery create an aromatic base that ties the entire dish together.

Okra thrives in Louisiana’s long, hot growing season, making it a natural fit for warm-weather cooking. The LSU AgCenter notes , with tender pods commonly harvested through summer and early fall. For this recipe, choose small to medium pods that feel firm and snap easily. Older, oversized pods may be fibrous even after simmering. University of Georgia Cooperative Extension guidance recommends harvesting okra while the pods are still young and tender.

Tomatoes provide both moisture and acidity, helping transform the ingredients into a spoonable stew rather than a dry sauté. Meanwhile, apple cider vinegar brightens the finished mixture, and a tablespoon of dark brown sugar softens any sharp edges without making the dish noticeably sweet. Smoked paprika reinforces the tasso’s smoky character, while fresh thyme adds an earthy herbal note. A heavy, enamel-coated cast-iron skillet works especially well because it distributes heat evenly and retains enough warmth for a steady simmer. The recipe begins by cooking the tasso with the aromatic vegetables. As the pork heats, its smoky flavor seasons the oil, onion, bell pepper, and celery. Once the vegetables soften, garlic is added briefly so it becomes fragrant without scorching.

Ingredients:

  • ½ cup chopped tasso
  • 4 cups chopped fresh ripe tomatoes
  • 3 cups fresh okra, cut into ½-inch slices
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped yellow onion
  • ¼ cup chopped celery
  • 2 cloves garlic, minced
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon smoked paprika
  • 1 tablespoon apple cider vinegar
  • Chicken broth or water, as needed
  • 1 tablespoon firmly packed dark brown sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • Hot cooked rice, for serving

Directions:

  1. Begin by cooking the tasso and vegetables. You’ll heat the vegetable oil in a 10-inch enamel-coated cast-iron skillet over medium heat until it is hot and shimmering. Add the chopped tasso, onion, bell pepper, and celery. Cook for 6 to 8 minutes, stirring frequently, until the vegetables soften and the onion begins to look translucent.
  2. Stir in the minced garlic and cook for 1 minute, stirring constantly. The garlic should smell fragrant but should not begin to brown. Add the chopped tomatoes, sliced okra, kosher salt, and black pepper. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
  3. Reduce the heat to medium-low and cover the skillet. Cook for about 20 minutes, stirring occasionally, until the okra is tender and the tomatoes have broken down into a chunky sauce. Add chicken broth or water as needed to prevent sticking or to reach the desired consistency. Stir in the dark brown sugar, apple cider vinegar, fresh thyme leaves, and smoked paprika. Taste and adjust the consistency with another small splash of broth or water if needed.
  4. Spoon the stewed okra, tomatoes, and tasso over hot cooked rice, making sure each serving receives plenty of the savory tomato juices.

Served over hot rice, this stewed okra, tomato, and tasso mixture offers a satisfying balance of smoky, savory, tangy, and lightly sweet flavors. The vegetables remain tender, the tomatoes form a rich, rustic sauce, and the tasso adds depth to every spoonful. Store any leftovers in a covered container in the refrigerator for up to three to four days, then reheat them gently on the stovetop with a small splash of broth or water to loosen the sauce as needed.

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Lafayette’s Wing Guys Are Building a Flavorful Local Business

Louisiana may be celebrated for its pepper sauces, Cajun seasonings, and slow-simmered specialties, but buffalo-style wing sauce rarely receives top billing in the state’s culinary story. Two University of Louisiana at Lafayette friends are working to change that perception. Through Freetown Spice Co., the wing guys, Justin Trascher and Brett House have transformed a favorite backyard recipe into a growing Louisiana brand rooted in friendship, community service, and Acadiana’s competitive cooking culture, according to this article from The Advocate.

The company’s story began near the University of Louisiana at Lafayette, where Trascher and House became friends through the university’s Kappa Sigma fraternity. Many members of their close-knit group lived in Freetown-Port Rico, a historic neighborhood northeast of campus. Casual gatherings regularly included a grill, and Trascher and House soon developed a reputation as the friends who could turn an assortment of available ingredients into something memorable.

Chicken wings became one of their specialties. Rather than following a fixed commercial recipe, the pair experimented with flavors until they created a sauce that matched their preferences. Their blend combined the tangy sharpness associated with traditional buffalo sauce and the approachable sweetness of barbecue sauce. The result begins with a mild sweetness before developing a more noticeable tang and bite, giving it enough personality to stand out without overwhelming the food beneath it.

What started as an informal neighborhood tradition gained a larger audience through Wing Wars of Acadiana, an annual Lafayette chicken-wing festival and cook-off benefiting the Gifting Grace Project. House’s mother was involved with the nonprofit, which supports students experiencing homelessness and other vulnerable young people throughout Acadiana. When Trascher and House were invited to assemble a cooking team for the 2023 competition at Parc International, they entered somewhat spontaneously—and finished first in their division.

The wing guys’ company now produces both its signature wing sauce and a versatile dry rub. While many Cajun and Creole seasoning blends rely heavily on cayenne pepper, Trascher intentionally developed the Freetown blend without it. His goal was to create an all-purpose seasoning that would provide balanced flavor across a broad variety of dishes rather than functioning only as a source of heat.

Although it was first created for wings, customers have found plenty of additional uses for the rub. It can complement chicken, shrimp, seafood, steak, pasta, and other everyday recipes. That flexibility reflects a familiar Louisiana approach to cooking: a trusted seasoning should be useful enough to remain within easy reach, whether someone is preparing food on an outdoor grill or cooking a weeknight meal in the kitchen.

Trascher and House have since started careers in the Baton Rouge and Covington areas, but they continue developing the company on the side. Freetown products have reached shelves at Planet Nutrition in Youngsville, Bellard’s Poultry in Opelousas, and select Rouses Markets locations in Gonzales and Baton Rouge. Expanding through Louisiana retailers allows the partners to grow while maintaining a connection to the Acadiana community that inspired the brand.

For the wing guys, Trascher and House, growth is also measured through recognition closer to home. They hope Freetown Spice Co.eventually becomes a familiar sight in Acadiana grocery aisles—a product residents recognize, purchase, and regularly use. In a region where food carries deep cultural and community significance, earning that kind of local trust would be an accomplishment of its own.

What began with two friends grilling wings in Freetown has developed into a promising small business with a distinct Louisiana identity. By blending familiar flavors, supporting a meaningful local cause, and remaining connected to the community where it all started, Freetown Spice Co. is showing that Acadiana may have room for a new kind of wing sauce after all.

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Shrimp and Eggplant Beignets with a Spicy Creole Kick

Louisiana beignets are often associated with sweet squares of fried dough, but savory variations are equally at home in the state’s rich culinary tradition. These Shrimp-and-Eggplant Beignets, adapted from Louisiana Cookin’, combine tender eggplant, fresh shrimp, onion, and cayenne in a light batter that fries until crisp and golden.

Eggplant gives the centers a soft, creamy texture, while the shrimp provide a hint of natural sweetness. A simple seasoning blend adds extra flavor immediately after frying, and the cool Creole-style dipping sauce balances the warm beignets with lemon, horseradish, Worcestershire sauce, and hot sauce. Serve them as an appetizer, seafood side dish, or savory snack inspired by the flavors of Louisiana cuisine.

Ingredients :

Directions:

  1. Begin by placing the chopped eggplant in a bowl and seasoning it with ½ teaspoon of salt and ¼ teaspoon of cayenne pepper. Toss everything together so the seasoning coats the pieces evenly.
  2. Warm the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the eggplant and cook for 2 to 3 minutes, stirring often as it begins to soften. Add the chopped onion and continue cooking for another 3 minutes, or until the onion becomes tender and fragrant. Next, add the shrimp to the skillet. Stir frequently and cook just until the shrimp turn pink, feel firm, and are opaque throughout. Remove the skillet from the heat and allow the shrimp-and-eggplant mixture to cool slightly before adding it to the batter.
  3. While the filling cools, prepare the batter. In a large mixing bowl, whisk together the beaten eggs, whole milk, baking powder, remaining 1 teaspoon of salt, and remaining ¼ teaspoon of cayenne pepper. Add the flour gradually, about ¼ cup at a time, whisking well after each addition. Continue until the batter is thick, smooth, and free of lumps. Fold the cooled shrimp-and-eggplant mixture into the batter using a spatula or large spoon. Mix gently, just until the shrimp and vegetables are distributed throughout.
  4. Add several inches of solid vegetable shortening to a heavy pot or deep skillet and heat it to 360 degrees. Once the shortening reaches the proper temperature, carefully drop heaping tablespoons of batter into the hot oil. Fry the beignets in small batches so they have enough room to float and cook evenly.
  5. As the beignets rise to the surface, gently turn them with a slotted spoon so they become golden brown on every side. When they are crisp and evenly colored, transfer them to a paper towel-lined plate to drain. Sprinkle the the seasoning mix blend over the beignets while they are still warm. Cover the sauce and refrigerate it until the beignets are ready to serve.

These savory beignets pair well with seafood gumbo, red beans and rice, grilled redfish, or a fresh tomato and cucumber salad. They can also accompany corn maque choux, smothered okra, or a bowl of creamy crab and corn bisque. For a lighter meal, serve them alongside mixed greens dressed with lemon vinaigrette.

Crisp on the outside and tender in the center, Shrimp-and-Eggplant Beignets offer a savory interpretation of a Louisiana favorite. The combination of fresh seafood, creamy eggplant, peppery seasoning, and tangy dipping sauce creates a memorable dish that works for everything from an appetizer spread to a complete Louisiana-inspired meal.

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Light and Refreshing Crab Stuffed Tomatoes for Entertaining

Bright, refreshing, and packed with delicate seafood flavor, these Crab Stuffed Tomatoes from Louisiana Cookintransform a handful of fresh ingredients into an elegant dish that works beautifully as a light lunch, appetizer, or summer dinner addition. Every bite balances creamy texture, citrus brightness, and savory seafood richness while still allowing the freshness of the tomatoes to shine.

This recipe captures the flavors often associated with coastal cuisine, especially dishes inspired by the Gulf Coast and Southern seafood traditions. Sweet crabmeat pair naturally with crunchy celery, sharp red onion, and fresh herbs, while the toasted panko breadcrumbs add a satisfying crunch to contrast the soft tomato filling. The addition of Creole seasoning brings subtle spice and warmth without overpowering the delicate crab flavor.

Ingredients for Crab Stuffed Tomatoes:

  • 1 (8-ounce) container jumbo lump crabmeat, picked free of shell
  • 4 beefsteak tomatoes
  • 2 tablespoons finely chopped red onion
  • ¼ cup chopped yellow bell pepper
  • ¼ cup chopped celery
  • 1 tablespoon sliced fresh chives
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • ¼ cup panko breadcrumbs
  • ⅓ cup mayonnaise
  • 1 tablespoon unsalted butter
  • ⅛ teaspoon Creole seasoning
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon kosher salt

Directions

  1. In a medium bowl, combine mayonnaise, celery, yellow bell pepper, red onion, chives, lemon zest, lemon juice, kosher salt, and crushed red pepper.
  2. Gently fold the crabmeat into the mixture until just combined. Cover and refrigerate until ready to use.
  3. Using a serrated knife, cut a thin slice from the bottom of each tomato to create a level base. Slice the tops off the tomatoes.
  4. Using a melon baller or spoon, carefully remove the pulp and seeds, leaving about a ¼-inch-thick shell.
  5. Without slicing all the way through the bottom, cut each tomato into 8 wedges so the tomato opens slightly like a flower.
  6. Spoon approximately ½ cup of crab mixture into each tomato.
  7. In a small skillet, melt butter over medium heat. Add the panko breadcrumbs and Creole seasoning.
  8. Cook, stirring frequently, until the breadcrumbs become golden brown, about 3 minutes.
  9. Sprinkle the toasted breadcrumb mixture over the stuffed tomatoes.
  10. Garnish with fresh chives, lemon zest, and crushed red pepper if desired before serving.

The sweetness of fresh crabmeat pairs beautifully with the acidity and freshness of ripe tomatoes. The tomatoes provide a juicy, slightly tangy base that balance the richness of the mayonnaise dressing and buttery breadcrumbs. Using large beefsteak tomatoes also creates a sturdy shell that held the crab filling while adding vibrant color to the presentation.

Fresh lemon zest and juice brighten the seafood mixture and enhance the natural sweetness of the crab. Meanwhile, crunchy celery and bell pepper added texture and freshness that prevented the filling from becoming too heavy. Together, the ingredients create a chilled seafood salad that feels refreshing and flavorful without requiring complicated preparation.

These Crab-Stuffed Tomatoes pair wonderfully with lighter seafood and summer-inspired entrées. Grilled salmon, lemon herb chicken, or blackened shrimp will complement the freshness of the tomatoes without overpowering the delicate crab flavor. For brunch or luncheon gatherings, the stuffed tomatoes pair well with quiches, fresh fruit salads, or simple green salads topped with citrus vinaigrettes.

These Crab-Stuffed Tomatoes deliver a perfect balance of freshness, richness, and texture in every bite. Sweet crabmeat, crisp vegetables, bright lemon, and buttery toasted breadcrumbs transform simple ingredients into a dish that looks elegant while remaining easy to prepare. Whether served as a summer appetizer, luncheon centerpiece, or seafood side dish, this recipe brought coastal flavor and colorful presentation to the table. The combination of juicy tomatoes and chilled crab salad makes this recipe especially ideal for entertaining warm weather. With minimal cooking and beautiful presentation, these stuffed tomatoes offered a light yet satisfying option that felt both timeless and impressive.

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