Tag: Louisiana cooking

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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Creole Comfort Food: Red Beans and Rice for the Whole Family

Few dishes represent Louisiana cuisine as perfectly as Red Beans and Rice. This rich, hearty meal combines creamy beans, smoky sausage, and aromatic spices for a flavor-packed dish that has stood the test of time. Traditionally enjoyed on Mondays in New Orleans—a custom dating back to the days when families used leftovers from Sunday’s ham dinner—this one-pot comfort food is just as beloved today.

With minimal prep and a long, slow simmer, this meal fills your home with mouthwatering aromas and results in a dish that’s well worth the wait. Whether you’re preparing it for a weeknight family dinner, bringing it to a potluck, or serving it at a game-day tailgate, Louisiana Red Beans and Rice is sure to impress. Best of all, this recipe from Louisiana Cookin makes a large batch, ensuring plenty of leftovers that taste even better the next day!

Ingredients:

Directions:

  1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Keep the rendered bacon drippings in the pot—this adds incredible flavor!
  2. Next, add the diced onion, bell pepper, and celery (known as the “Holy Trinity” in Louisiana cooking) to the bacon drippings. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, letting its fragrance bloom.
  3. Toss in the cubed ham, sliced andouille sausage, and Creole seasoning. Stir everything together and cook for 3-5 minutes to develop a deeper, smoky flavor.
  4. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These add layers of flavor! Next, add the dried red beans, water, cooked bacon, and bay leaves. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let the beans simmer uncovered for at least 2 hours, stirring occasionally.
  5. After two hours, remove about 1 cup of beans from the pot and mash them with a fork or the back of a spoon. Stir the mashed beans back into the pot to create a thick, creamy sauce. Allow the dish to continue simmering for another 30 minutes to an hour, stirring occasionally.
  6. Remove the bay leaves and discard them. Serve the red beans hot, ladled over freshly cooked white rice. For the perfect finishing touch, garnish with chopped parsley or chives.

What to Serve with Louisiana Red Beans and Rice

Although this dish is a meal on its own, pairing it with classic Southern sides makes for an unforgettable feast. Here are some delicious accompaniments to round out your meal:

  • Cornbread – Sweet or savory, cornbread is a must-have for soaking up the rich sauce.
  • Fried Chicken – The crispy, golden crunch of fried chicken is a perfect contrast to the creamy beans.
  • Collard Greens – A Southern staple, collard greens cooked with ham hocks or smoked turkey add depth to your plate.
  • Fried Okra – Crunchy and flavorful, fried okra brings an irresistible texture.
  • Pickled Vegetables – A tangy side dish like pickled onions or jalapeños adds a bright contrast to the smoky richness.

Louisiana Red Beans and Rice is more than just a dish—it’s a tradition, a piece of history, and a comforting meal that brings people together. Whether you’re enjoying it on a lazy Sunday, a busy Monday, or anytime you crave a taste of the South, this recipe delivers big flavors with minimal effort. The long, slow simmer allows the ingredients to meld beautifully, creating a rich, smoky, and creamy dish that’s both satisfying and affordable.

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How to Cook Authentic Grits and Grillades at Home

When it comes to comfort food, few dishes embody the warmth and richness of Southern cuisine quite like this Grits and Grillades recipe from Louisiana Cookin. This beloved Louisiana dish features tender, slow-braised beef simmered in a flavorful gravy and served over creamy, buttery grits. It’s a staple at weekend brunches, family gatherings, and special occasions, offering a perfect balance of savory, hearty flavors with a touch of Southern hospitality.

Ingredients for Grits and Grillades: 

  • 4 pounds boneless of beef or veal round steak, about ¼ inch thick
  • 2 cups yellow grits, cooked according to package directions
  • 3 cups whole canned tomatoes, crushed with their juice
  • 3 medium-size yellow onions, chopped
  • 2 medium-size green bell peppers, chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • ½ cup finely chopped green onions
  • 3 ribs celery, chopped
  • 3 large eggs, slightly beaten
  • ½ pound grated cheddar cheese
  • 1 stick butter
  • 1 cup whole milk
  • 2 cups beef broth
  • ½ cup dry red wine
  • ½ cup vegetable oil
  • ½ cup flour
  • 2 bay leaves
  • ½ teaspoon dried tarragon leaves
  • ½ teaspoon dried basil leaves
  • 1 teaspoon cayenne
  • ½ teaspoon garlic powder
  • 1 tablespoon salt
  • ½ teaspoon black pepper

Preparing the Grillades:

  1. Prepare the Meat: Trim any excess fat from the beef or veal and cut into 2-inch squares. In a small bowl, combine the salt, cayenne, black pepper, and garlic powder.
  2. Tenderize and Season: Lay several pieces of meat on a cutting board, sprinkle with the seasoning mixture, and lightly dust with flour. Using a meat mallet, pound each piece until slightly flattened. Flip and repeat on the other side. Continue this process for all pieces.
  3. Brown the Meat: Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the meat on both sides, then transfer to a platter. Alternatively, you can brown the floured pieces in the oven on sheet pans, saving the pan juices to enhance the gravy.
  4. Sauté the Vegetables: In the same pot, add the onions, bell peppers, and celery. Cook while stirring until the vegetables become soft and golden, about 8-10 minutes.
  5. Build the Gravy: Add the crushed tomatoes with their juice, then reduce the heat to medium-low. Stir in the beef broth, red wine, bay leaves, tarragon, and basil. Stir to combine.
  6. Simmer Until Tender: Return the browned meat to the pot, submerging it in the sauce. Let the mixture simmer uncovered for 1½ to 2 hours, stirring occasionally. If the sauce reduces too much, add more broth or a little water.
  7. Finish with Fresh Herbs: Just before serving, stir in the chopped green onions and parsley for a burst of freshness.
  8. After cooking the grits according to the package instructions, stir in the eggs, grated cheddar cheese, milk, and butter until everything is fully blended and the cheese and butter have melted. Transfer the mixture to a greased 2-quart baking dish and bake at 350°F for about 45 minutes, or until golden brown and set.
  9. Spoon a generous portion of baked grits onto a plate and ladle the grillades and gravy over the top. Enjoy the perfect blend of creamy and savory flavors!

Grits and Grillades is a time-honored Southern dish that brings comfort and satisfaction to any meal. Whether you’re preparing it for a special Sunday brunch or simply craving something rich and hearty, this dish never disappoints. The slow-braised beef, flavorful gravy, and creamy baked grits create an irresistible combination that keeps people coming back for more. Try it out, and bring a little taste of Louisiana into your home!

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A Taste of the Gulf: Oyster Cakes with a Zesty Twist

There’s nothing quite like the rich, briny flavor of oysters paired with the crispy, golden crunch of a well-made cake. This recipe for Oyster Cakes with Spicy Mayo from Louisiana Cookin brings together the essence of coastal Southern cooking with a little bit of heat and a whole lot of flavor. This recipe is a fantastic way to repurpose leftover Oyster Dressing, transforming it into a dish that is both elegant and comforting. Whether you serve these as an appetizer, a main course, or a delightful snack, they are sure to impress with their blend of textures and bold flavors.

Ingredients:

  • 1 (8-ounce) container shucked oysters, drained well, quartered if large
  • 4 cups leftover Oyster Dressing (recipe to follow)
  • 4 cups cubed day-old French bread
  • 5 slices thick-cut bacon, chopped
  • 3 large eggs, lightly beaten
  • ½ cup chopped yellow onion
  • 2 tablespoons minced garlic
  • 2 cups heavy whipping cream
  • ⅓ cup all-purpose flour
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 2 tablespoons chopped spicy pickles
  • 2 tablespoons capers, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ cup mayonnaise
  • 1 teaspoon Creole seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: lemon slices

Preparing the Oyster Cakes:

  1. Preheat the oven to 350°F. In a large bowl, combine the leftover Oyster Dressing with the beaten eggs. Mix until well incorporated.
  2. Shape the mixture into 8 evenly sized patties, using about ½ cup for each. If the mixture is sticky, lightly dust your hands with flour to help shape the cakes. Gently dredge the patties in the all-purpose flour, ensuring a light, even coating.
  3. Heat a large cast-iron skillet over medium heat. Melt the butter and add the olive oil.
  4. Carefully place the patties in the skillet and cook until golden brown on each side, about 1 to 1½ minutes per side.
  5. Transfer the patties to a baking sheet and place them in the preheated oven. Bake for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the cakes registers 170°F.

Preparing the Oyster Dressing (Base for Oyster Cakes)

  1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish with cooking spray.
  2. Place the cubed day-old French bread in the prepared dish. In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate,reserving the bacon drippings in the skillet.
  3. In the same skillet, sauté the chopped onion and minced garlic in the reserved bacon drippings. Stir frequently and cook until the onion becomes translucent, about 4 to 5 minutes. Spoon the onion mixture over the bread.
  4. In a medium bowl, whisk together the heavy whipping cream, eggs, salt, pepper, Creole seasoning, and Worcestershire sauce. Pour this mixture evenly over the bread and onion mixture.
  5. Add the crispy bacon and quartered oysters to the dish and toss until well combined.
  6. Cover the dish with foil and bake for approximately 45 minutes, or until an instant-read thermometer registers 190°F in the center.
  7. Let cool completely, then cover and refrigerate overnight. The next day, it is ready to be used for the oyster cakes.

Oyster Cakes with Spicy Mayo are a wonderful way to celebrate the flavors of the Gulf Coast and make the most of leftover Oyster Dressing. Crispy on the outside, tender and flavorful on the inside, these cakes are the perfect balance of texture and taste. The spicy mayo adds a creamy, tangy kick that takes this dish to the next level. Whether served as a main course or an appetizer, these oyster cakes will quickly become a favorite at any gathering.

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