Cornbread and Andouille Sausage Recipe at Nola Cuisine

I made a nice batch of Cornbread and Andouille Stuffing with the last of my reserves of homemade Andouille Sausage. I stuffed it into 2 inch thick Pork Chops, grilled them and let them slow cook on the grill under smoldering Pecan wood chips. This stuffing would also be great stuffed in a Chicken, Turkey, Turducken, or Peppers. Here is a link to the recipe: Conbread and Andouille Stuffing Recipe at Nola Cuisine! Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Crawfish Etouffee Recipe at Nola Cuisine

I’ve always loved Crawfish Étouffée, so after my Crawfish boil a while back, I saved all that sweet tail meat and turned it into this rich, comforting étouffée. Just like my shrimp étouffée, it leans into the homemade stock, a hearty roux, the trinity, garlic, onions, peppers,all that good stuff, but this time with crawfish tail meat in the spotlight. It simmers down until the flavors meld, finishes with green onions and parsley, and gets served over hot rice so every bite is saucy and nostalgic, the kind of dish that brings back memories of creeks, boil pots, and kitchen smells that take me right back to Louisiana. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Crawfish Boil Recipe at Nola Cuisine

My Crawfish Boil Recipe post is all about gathering friends and family and cooking up a feast with Live Louisiana crawfish, red potatoes, corn, garlic, onions, lemons, and a big pot full of seasoning until everything’s spicy and steeped in flavor. I shared the steps: wash the crawfish, boil the veggies, drop in the crawfish, then let them steep so they soak up all that heat and seasoning.

It reminds me of my Shrimp Étouffée and Crawfish Étouffée recipes, in particular how I used leftover tail meat from boils to stretch the joy of the boil into another dish. The boil itself isn’t just about food, it’s about those smoky smells and laughter, the blister of spice, the mess on your hands, and the memory that stays with you from time well spent with family and friends. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Shrimp Creole Recipe at Nola Cuisine

I walked back into my kitchen remembering that smile scent from the streets of New Orleans, then posted my Shrimp Creole recipe, sweating garlic, onions, bell peppers and celery into a tomato sauce so red it catches your eyes, using homemade shrimp stock made from those same shells you don’t want to waste. You toss in the seasoned shrimp just when everything else is singing together and serve it over steaming rice so it soaks up that spicy, sweet, tangy sauce. It’s the kind of dish that reminds me of my Shrimp Étouffée or Crawfish Étouffée, that Crawfish boil we had, the leftover tail meat I saved, and how it is all part of keeping those traditions alive one bite at a time. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!