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King Cake
This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.
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.
Doberge Cake (Dobash)
This doberge cake (dobash) is also known to a friend as Jewell Cake, named after her mother. It's a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!
New Orleans Chocolate Bourbon Pecan Pie
My family loves this pecan pie at Thanksgiving, Christmas, or really any holiday of the year. So put on some jazz, pour yourself some java, and have a piece of this delicious dessert. The chocolate chips and bourbon add a delicious change to the normal pecan pie. Top with whipped cream, and enjoy.
Blackened Tuna
This blackened tuna recipe is very simple but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.
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.
Cajun Blackened Catfish
This is a blackened catfish recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His friendly family welcomed me in many years ago, and we have swapped many Cajun and Creole recipes through the years.
Cajun-Style Blackened Snapper
Red snapper fillets are coated with a dry spice mixture flavored with herbs, then cooked at high heat until blackened. Spicy and delicious!
Ham and Cheddar Sous Vide Egg Bites
Like most people, my mornings are rushed. I love to make these on the weekend for a quick, protein-filled breakfast during the week. They reheat well and are good for 5 days in the fridge. The texture is light and airy.
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