Tag: Louisiana cooking

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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A Rich and Festive Sweet Potato King Cake Recipe

Soft, buttery dough wrapped around a sweet potato filling and praline pecans make these king cakes a standout during Carnival season, blending classic Mardi Gras tradition with unmistakably Louisiana flavor-Sweet Potato King Cake. Inspired by this recipe from Louisiana Cookin’, this variation leaned into ingredients long associated with Southern baking—sweet potatoes, brown sugar, and toasted pecans—while still honoring the celebratory spirit of a traditional King Cake. Rich without being heavy, these cakes offered a balance of warm spice, gentle sweetness, and tender crumb that made them equally suited for breakfast, dessert, or an afternoon Carnival gathering.

Ingredients for Sweet Potato King Cake:

Dough

  • 4½ cups bread flour, divided
  • 1 large egg, room temperature
  • 1 cup water
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter
  • 1 (0.25-ounce) package instant yeast
  • ½ cup granulated sugar
  • 2½ teaspoons kosher salt

Filling

Glaze & Garnish

  • Vanilla glaze
  • Green, yellow, and purple sprinkles

Directions for Sweet Potato King Cake:

  1. In the bowl of a stand mixer, whisk together 2 cups of the flour, granulated sugar, kosher salt, and instant yeast.
  2. In a medium saucepan, heat the water, butter, and vanilla over medium heat until the butter melted and an instant-read thermometer registered between 120° and 130°. Add the warm butter mixture and egg to the flour mixture, and beat with the paddle attachment at medium speed until combined, about 2 minutes.
  3. With the mixer on low speed, gradually add the remaining 2½ cups flour, mixing just until combined and stopping to scrape down the sides of the bowl as needed.
  4. Switch to the dough hook attachment and knead on low speed until a soft, smooth dough formed, about 8 minutes. Turn the dough out onto a lightly floured surface and shape it into a smooth round.
  5. Lightly oil a large bowl and place the dough inside, turning to grease the top. Cover and let rise in a warm, draft-free place (about 75°) until doubled in size, approximately 1 hour. Once shaped into a round and set aside to rise in a warm, draft-free space, the dough doubled in size, signaling that it was ready to be shaped. This slow rise contributed to the final cakes’ light interior and delicate pull-apart layers.
  6. In a medium bowl, stir together the mashed sweet potato, butter, brown sugar, all-purpose flour, kosher salt, and cinnamon until smooth. Stir in the chopped praline pecans.
  7. Line two rimmed baking sheets with parchment paper. Lightly punch down the risen dough and let it rest for 5 minutes. Divide the dough into 12 portions.
  8. Roll one portion into a 9-by-4-inch rectangle, keeping remaining dough covered. Spread about 2 tablespoons of the sweet potato mixture over the dough, leaving a ½-inch border along one long edge. Sprinkle with about 2 tablespoons of pecans.
  9. Starting with the long side opposite the border, roll the dough into a log and pinch the seam to seal. Cut the log in half lengthwise, then twist the two pieces together, cut sides facing up. Shape into a ring and place on a prepared baking sheet. Repeat with remaining dough and filling.
  10. Cover the shaped cakes and let rise in a warm, draft-free place until puffed, 45 minutes to 1 hour. Then, preheat the oven to 375°.
  11. In a small bowl, whisk together the egg and water. Brush the tops of the cakes with the egg wash. Bake until the cakes were deep golden brown and an instant-read thermometer inserted near the center registered at least 190°, about 15 minutes. Let cool on the pans for at least 10 minutes.
  12. Spread vanilla glaze over the cooled cakes and garnish with green, yellow, and purple jimmies, if desired.

These sweet potato–praline king cakes stored well for several days when refrigerated in an airtight container, making them practical for Mardi Gras season when baking often happened ahead of parades and gatherings. Served warm or at room temperature, they held their flavor and texture, offering a festive alternative to standard fillings while remaining rooted in regional tradition. For more delicious recipes, click here.

A Louisiana Twist on Classic Chili

Creole chili brought together the bold, layered flavors of South Louisiana cooking with the comforting structure of a classic chili. This version of Creole Chili from Louisiana Cookin leaned heavily into regional identity by starting with Vaucresson Creole Hot Sausage, a New Orleans staple known for its deep spice blend and coarse texture. Unlike Texas-style chili or Midwestern bean-forward versions, Creole chili embraced aromatics, peppers of varying heat levels, and seasoning built slowly over a simmer rather than all at once. The result was a pot of chili that felt hearty and familiar while still unmistakably Louisiana in spirit.

Ingredients:

  • 3 pounds Vaucresson Creole Hot Sausage, removed from casing
  • 2 pounds ground beef
  • 1 (15-ounce) can stewed tomatoes
  • 2 (12-ounce) cans red kidney beans (optional)
  • 1 (15-ounce) can tomato sauce
  • 2 cups beef stock
  • ½ poblano pepper, diced
  • 1 serrano pepper, diced
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 1 jalapeño, diced
  • 1 habanero, diced
  • 2 dried chili peppers
  • 1 teaspoon red chili flakes, garlic powder, onion powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 tablespoon Creole seasoning
  • For serving: sour cream, shredded Cheddar cheese, sliced jalapeños, cornbread, or corn chips

Directions:

  1. In a large pot or Dutch oven, browned the Creole hot sausage and ground beef together over medium heat. The onion and green bell pepper were added early so they softened as the meat cooked. Once the meat was no longer pink and the vegetables were tender, excess fat was drained to prevent the chili from becoming greasy.
  2. Tomato sauce, stewed tomatoes, kidney beans (if using), and beef stock were stirred into the pot. This created the base of the chili and loosened the mixture enough to allow the spices to bloom evenly during the simmer.
  3. The poblano, serrano, jalapeño, and habanero peppers were added next, followed by the dried chili peppers, red chili flakes, garlic powder, onion powder, chili powder, cumin, black pepper, and Creole seasoning. Everything was stirred thoroughly to distribute heat and seasoning throughout the pot.
  4. The chili was brought to a gentle boil, then reduced to low heat. Covered and simmered for about 20 minutes, the mixture thickened slightly while the flavors melded. Occasional stirring ensured nothing stuck to the bottom, and seasoning was adjusted as needed toward the end.
  5. The chili was ladled into bowls and finished with sour cream, shredded Cheddar, sliced jalapeños, and a side of cornbread or corn chips for crunch and contrast.

This Creole chili allowed for flexibility depending on audience and occasion. The kidney beans were optional and could be omitted for a meat-forward version or included to stretch the dish for larger gatherings. Heat levels were easily adjusted by reducing or increasing the amount of habanero and dried chilies. Removing seeds from fresh peppers also softened the spice while preserving flavor.

Cornbread was a natural companion, especially versions inspired by Southern or Louisiana-style baking traditions such as those found at Louisiana Cookin’. Corn chips added texture and worked well for scooping, making the chili suitable for casual serving. For a lighter pairing, a simple green salad with vinaigrette helped cut through the richness of the sausage and beef.

Creole chili stands out because it respected the structure of traditional chili while confidently leaning into Louisiana flavors. The use of Creole hot sausage, layered peppers, and bold seasoning transformed a familiar dish into something more regional and distinctive. Whether served at a family dinner, tailgate, or casual gathering, this chili delivered comfort, heat, and depth in every bowl. With customizable spice levels and versatile serving options, it earned a reliable place in any cold-weather cooking rotation.

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