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Bayou's Mardi Gras Slaw
This is a wonderfully colorful cole slaw perfect for celebrating Mardi Gras or any other time. It is presented in the official colors of Mardi Gras: purple, green, and gold. The sauce is a perfect blend of sweet and tart, with a little cayenne pepper for bite. Do not dress the coleslaw ahead, or it will become soggy.
Cajun Wild Rice
This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!
Semla
A semla (semlor is the plural form) is a Swedish cardamom bun filled with marzipan and sweetened cream. These are traditionally served on Fat Tuesday, but nowadays these delicious pastries are happily eaten as often as they can be found. We love that these are not too sweet and are just big enough.
Deep-Fried Turkey Marinade
This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey.
Cajun Ponchartrain Sauce
My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.
Chef John's Bananas Foster
When you think of show-stopping, special-occasion desserts, you usually don't think simple and fast, but that's the case with bananas Foster. This delicious New Orleans classic only has a few ingredients and takes just minutes to make. Except for the folks that burn their houses down, everybody loves this recipe.
Cajun Chicken
These Cajun-style grilled chicken breasts can be served hot or cold as an entrée, on a Caesar salad, or in a sandwich.
Remoulade Sauce à la New Orleans
This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches.
Andouille Sausage
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Dirty, Dirty Rice
Learn how to make dirty rice even dirtier with this recipe. Believe it or not, the first place I ever had dirty rice was at Popeyes. I'd never been a huge fan of liver, but after trying dirty rice, I started to crave it with even more "dirt" (liver, pork, and aromatic vegetables). While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Jo's Manicotti
A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!
Authentic New Orleans Red Beans and Rice
This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
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