Tag: Louisiana cooking

Louisiana Dirty Rice: A One-Pot Wonder Full of Flavor

If there’s one dish that captures the earthy heart and soul of Louisiana cuisine, it’s dirty rice. Deeply savory, full of bold spices, and steeped in tradition, this one-pot wonder brings together meat, aromatics, and rice in a symphony of Cajun flavor. Despite its humble name, dirty rice is anything but plain—its “dirty” look comes from a rich medley of meats and seasonings that turn plain white rice into a flavorful masterpiece.

Traditionally served at family gatherings, church picnics, and holiday spreads across Louisiana, dirty rice was born from the ingenuity of cooks who used inexpensive cuts of meat to create something greater than the sum of its parts. In this version—adapted from Louisiana Cookin’—chicken liver and gizzards are seared to a golden brown, then combined with seasoned ground beef, aromatic vegetables, and just the right kick of heat. The result is a filling, stick-to-your-ribs dish that’s comforting, complex, and endlessly craveable.

Ingredients:

  • 1 pound chicken liver, patted dry
  • 1 pound ground chuck (80/20)
  • ½ pound chicken gizzards, cleaned, trimmed, and roughly chopped
  • ½ cup bacon drippings
  • 2 cups yellow onion, diced small
  • 1 cup celery, diced small
  • 1 cup green bell pepper, diced small
  • 1 tablespoon garlic, minced
  • 1 jalapeño, finely minced
  • 2 dried bay leaves
  • 4 green onions, thinly sliced
  • 1 bundle of fresh thyme, tied with butcher’s twine
  • 3 tablespoons fresh parsley, chopped
  • 2 cups cooked long-grain white rice
  • Slap Ya Mama White Pepper Blend, to taste
  • ¼ cup extra-virgin olive oil (plus more as needed)
  • 4 cups chicken stock
  • ½ teaspoon salt (plus more to taste)
  • Hot sauce, to taste

Directions:

  1. Begin by heating the bacon drippings in a large cast-iron Dutch oven over high heat. Season the livers and gizzards on one side with the white pepper blend. Once the drippings are hot and shimmering (be cautious—they may splatter), place the livers, seasoned side down, in a single layer. Let them sear undisturbed, then remove and set aside. Add the gizzards next, scraping up any browned bits (fond) from the pan. Stir once and allow to brown for 5–10 minutes without disturbing too much.
  2. Add the ground chuck along with the olive oil. Break the meat apart with a wooden spoon as it cooks. Allow it to brown thoroughly, scraping the bottom of the pot to incorporate all those flavorful bits. Once the beef is browned, stir in the onions and garlic. If the pot starts to look dry, drizzle in a bit more olive oil. Continue cooking until the onions begin to turn golden around the edges—about 10 minutes.
  3. Toss in the diced celery, bell pepper, jalapeño, and bay leaves. Season with salt, then cook for another 10–15 minutes, stirring occasionally to soften the vegetables and meld the flavors.
  4. Pour in the chicken stock and add the thyme bundle. Stir to combine, taste, and adjust seasoning as needed. Allow the mixture to simmer and reduce by half, intensifying the flavors.
  5. While the mixture simmers, roughly chop the seared chicken livers. Once the stock has reduced, stir in the cooked white rice and chopped livers, including any juices. Simmer gently for about 5 minutes. The mixture should still be moist, but not soupy.
Turn off the heat and stir in the fresh parsley and sliced green onions. Remove and discard the bay leaves and thyme bundle. Taste one final time and adjust seasoning with additional white pepper or hot sauce for an extra Cajun kick.

This dirty rice recipe isn’t just a meal—it’s a tribute to Cajun culture and the power of simple ingredients transformed with care, time, and bold seasoning. Whether you’re serving it at a Sunday supper or dishing it up at a holiday feast, it delivers comfort and character in every bite. With a flavor profile that’s rich, spicy, and deeply satisfying, dirty rice remains one of Louisiana’s most cherished dishes—an enduring symbol of resourceful, soulful Southern cooking.

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Spice Up Summer with This Creole Tomato Pie Recipe

A staple of summer dining in South Louisiana, Creole Tomato Pie is a celebration of peak-season tomatoes, layered with bold Cajun flavors and rich Southern ingredients. With its vibrant colors, juicy textures, and savory depth, this dish brings together the best of Louisiana’s culinary traditions—from fresh seafood and smoked sausage to the herbs and vegetables that define Creole cooking. Whether served warm from the oven or chilled the next day, this tomato pie captures the soul of summer in every bite.

This version, inspired by a recipe featured in Louisiana Cookin’, takes the classic Southern tomato pie and adds a coastal twist: sweet crawfish tails and spicy andouille sausage. It’s all cradled in a golden, flaky pie crust and layered with a medley of cheeses and herbs. The result is a rich, flavorful entrée perfect for brunch, lunch, or a light summer supper.

Ingredients:

Directions:

  1. Begin by preheating your oven to 350°F. Line a rimmed baking sheet with a layer of paper towels. Core the Creole tomatoes and slice them into ¼-inch-thick rounds. Spread the slices on the prepared baking sheet and allow them to drain for about one hour. This step is crucial—it prevents excess moisture from making the pie soggy.
  2. Once the tomatoes have drained, begin assembling the pie. Start by scattering ¼ cup of the Monterey Jack cheese across the bottom of the pre-baked pie shell. Then add a single layer of tomato slices. Lightly brush the tomatoes with olive oil. Over this layer, sprinkle a portion of the torn basil, andouille sausage, crawfish tails, Cheddar, and Parmesan cheeses, along with another ¼ cup of Monterey Jack. Add a few slices of Bermuda onion and season with salt and black pepper.
  3. Continue building the pie in this fashion—layering tomatoes, oil, herbs, meats, cheeses, and onion—until the pie is filled to the top. You’ll typically get two to three full rounds of layering depending on the size of your tomatoes and depth of your pie shell.
  4. Finish the pie by generously topping it with Italian-seasoned bread crumbs, any remaining cheeses, and the rest of the basil. Place the pie on a baking sheet and bake for 1 to 1½ hours, or until the cheese is fully melted, the top is golden brown, and the breadcrumbs are toasted. If the crust edges begin to brown too quickly, cover them loosely with foil during the last 10 to 15 minutes of baking.
  5. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes. This rest period allows the layers to settle and flavors to meld. The pie can be enjoyed warm, at room temperature, or chilled. It also freezes beautifully if you’d like to prepare it in advance for a future gathering.

Creole Tomato Pie is more than just a recipe—it’s a tribute to Louisiana’s unique culinary heritage. With its layers of ripe tomatoes, smoky sausage, succulent crawfish, and rich cheeses, it brings together the heart of Southern hospitality and the bounty of the Gulf Coast. Whether you’re preparing it for a summer gathering or simply savoring the season’s freshest ingredients, this dish promises flavor in every bite and comfort with every slice.

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One-Pot Southern Comfort: Crawfish Boil Chowder Recipe

Nothing says “Southern comfort” quite like a steaming bowl of chowder infused with the flavors of a classic Louisiana crawfish boil. This Crawfish Boil Chowder recipe from Louisiana Cookin brings together everything you love about a backyard seafood boil—spicy sausage, tender potatoes, sweet corn, and succulent crawfish tail meat—and transforms it into a rich, creamy, soul-warming soup. Perfect for a chilly night, a casual get-together, or just a taste of home, this dish captures the heart of Louisiana cooking in every bite.

This chowder recipe calls for traditional ingredients you’d typically find tossed across a newspaper-lined table at a crawfish boil. But instead of serving everything separately, the elements are chopped, simmered, and blended into a velvety, spiced chowder base. The result is a cozy, indulgent bowl with bold flavor and irresistible texture.

Ingredients:

Directions:

  1. Begin by filling a large stockpot halfway with water and bringing it to a boil over medium-high heat. Stir in the crawfish boil seasoning mix until dissolved. Once the water is seasoned, add the whole onions, potatoes, and sausage links. Allow these to cook for approximately 15 minutes or until the potatoes are fork-tender. Next, add the frozen corn and continue boiling for an additional five minutes. Once cooked, drain everything and let the vegetables and sausage cool to a manageable temperature.
  2. Once cool, remove any tough outer layers or root ends from the onions and chop them into bite-size pieces. Slice the corn kernels from the cobs and discard the empty cobs. Cut the potatoes and sausage into bite-sized chunks. Set all of this aside—you’re building the flavor one layer at a time.
  3. In a cast-iron Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour to form a pale golden blond roux. This step is crucial—it thickens the chowder and adds a nutty depth. Slowly pour in the seafood stock, stirring constantly to avoid lumps. Once the mixture is smooth, stir in all the prepared vegetables and sausage. Add the heavy cream, bring the mixture to a low simmer, and let it gently cook for about 30 minutes. Stir occasionally and monitor the thickness. If it becomes too thick, thin it out with more stock or water. If it remains too loose, you can prepare a quick beurre manié by combining two tablespoons ofsoftened butter with two tablespoons of flour and whisking it into the pot. When the chowder reaches the desired consistency, stir in the crawfish tail meat and let it simmer gently for another 10 minutes. Crawfish doesn’t take long to heat through and will remain tender if not overcooked.
  4. Adjust the seasoning with salt, pepper, and a few dashes of your favorite hot sauce. Ladle the chowder into bowls and garnish with a whole boiled crawfish and a sprinkle of fresh green onion tops. For the perfect finishing touch, serve with warm, crusty French bread—ideal for soaking up every last drop of that creamy broth.

This Crawfish Boil Chowder offers a delicious twist on a beloved Louisiana tradition. It’s comforting, hearty, and filled with the bold, spicy, and savory flavors that define Southern cooking. Whether you’re entertaining guests or simply craving a taste of home, this recipe is sure to warm hearts and fill bellies.

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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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