Smothered Pork Chops with Onion Gravy Recipe at Nola Cuisine

Dinner tonight was pure comfort food! I made Smothered Pork Chops with Onion Gravy, and it hit all the right notes. Thick, seasoned chops were seared off golden brown, then simmered low and slow in a rich roux with onions, garlic, and herbs until they were fall-apart tender. The onion gravy soaked into every bite, especially with a side of buttery Yukon Gold mashed potatoes and fresh corn with lots of butter and green onions.

This one is Southern cooking at its finest, and it reminded me why dishes like this will always have a place on my table. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Individual Bread Pudding with Caramel Sauce

I made these Individual Bread Pudding Muffins with Caramel sauce on my last trip to New Orleans when we stayed in this beautiful Shotgun House in Central City.

I had some leftover Leidenheimer Bread, which makes the best Bread Pudding, they were a big hit!

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Shrimp Remoulade Recipe at Nola Cuisine

Shrimp Remoulade is a vibrant cold appetizer from New Orleans, using high quality, properly cooked shrimp. There are two styles of remoulade common in Louisiana, one white (mayonnaise/mustard based) and the author's preferred red version, which is the style of this version. The recipe includes ingredients like celery, green onions, garlic, Creole mustard, paprika, vinegar, horseradish, and spices, blended into a thick emulsion, ideally made the day before to let flavors meld. I also share a technique for boiling shrimp: simmering briefly, shocking in ice water, keeping the shells on to retain flavor, then removing them (but leaving the tails) before coating the shrimp lightly with sauce, marinating, and serving atop shredded lettuce.

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Creole Feast by Nathaniel Burton and Rudy Lombard

I wrote a review of one of my favorite New Orleans cookbooks called Creole Feast by Nathaniel Burton and Rudy Lombard: Creole Feast review at Nola Cuisine

Here is a little video showing all of the wonderful Black Chefs featured in this book:

First published in 1978, Creole Feast is more than a cookbook, it’s a tribute to the Black chefs who shaped New Orleans cuisine, like Leah Chase, Austin Leslie, and Louis Evans, whose stories of sacrifice, skill, and pride are woven through recipes for gumbos, étouffées, and courtbouillons; this landmark work preserves their voices and celebrates a heritage that defines the soul of Creole cooking, making it an essential volume for anyone who loves the flavors and history of New Orleans.

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Shrimp & Eggplant Dressing Recipe at Nola Cuisine

In this post I dive into a classic Italian American New Orleans favorite that's not a Muffuletta, Shrimp and Eggplant Dressing. It’s one of those dishes that hits every comfort note: flaky tender eggplant layered with juicy shrimp, bound together with breadcrumbs, herbs, and a rich stock. The eggplant gets perfectly cooked so it holds its shape without turning mushy, and the shrimp add a sweet briny lift. It’s baked until golden on top, with crispy edges and a creamy interior, simple ingredients, big flavor, and the kind of soul food that warms you from the inside out. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Stanley Restaurant

Stumbled upon Stanley Restaurant in Jackson Square after a long day of dining detours, and what a jackpot that turned out to be! Chef Scott Boswell’s laid-back spot serves up comforting breakfast and brunch with inventive twists: the Breux Bridge Benedict, on toasted Leidenheimer French bread topped with Charlie T’s boudin, American cheese, a poached egg, and hollandaise proved to be pure culinary daydreams.

The Reuben, with Boar’s Head corned beef and pastrami, Swiss and provolone, sauerkraut, and Russian dressing on toasted rye, was equally satisfying. We balanced our meal with Po’Boy sliders—oyster, Korean beef, and Club Stanley—which revealed the standout: a Korean barbecue-style roast beef topped with kimchee that I’d go back for in a heartbeat. To top it all off, their housemade bananas foster ice cream hit the sweet spot. Great food, people-watching gold, and casual charm. Stanley is a must on any NOLA brunch crawl!

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Cochon Butcher

This visit to Cochon Butcher (next door to Cochon on Tchoupitoulas) reads like a love letter to in-house charcuterie: deep-smoked, beef-casing andouille; salamis, mortadella, rillettes, terrines, pickles, and Creole mustard—all made on site.

You get a behind-the-scenes peek at upstairs curing rooms (duck pastrami in progress), a shout-out to the then-new Calcasieu events space, and a memorable taste of the shop’s “bacon praline” studded with house Kurobuta bacon.

For lunch, the muffuletta—with finely chopped olive salad, perfect bread, and house meats—earns raves for flavor and value, and a lagniappe tartiflette with Reblochon seals the deal. It’s enthusiastic, photo-rich, and celebratory of Link/Stryjewski’s pork palace.

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Homemade Boudin Recipe at Nola Cuisine

I’ve been craving real-deal Boudin, so I made a batch the way I like it—tender pork with a little liver for depth, the trinity and garlic cooked down, long-grain rice, green onion and parsley, and just enough cayenne to wake it up. It’s juicy, seasoned right, and the casings have that little snap whether you steam them or crisp them in a skillet. I walk through the whole thing—rice-to-meat ratio, texture fixes, and make-ahead tips—on NolaCuisine.net. If you miss the taste of a roadside stop in Cajun country, this will scratch the itch. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Domilise's Po Boy and Bar at Nola Cuisine

Domilise’s has always held a special place in New Orleans history and in my heart. Since 1918, this Uptown landmark has been the spot for incredible po-boys—shrimp, oyster, roast beef, you name it. But what made the place truly unforgettable was Dot Domilise herself, who greeted everyone like family.

Eating at Domilise’s isn’t just about a sandwich, it’s about experiencing a piece of the city’s soul, where tradition and community come together in every bite.

Check out the entire post at Nola Cuisine here: Domilise's Po Boy and Bar at Nola Cuisine! Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!