Shrimp Etouffee recipe at Nola Cuisine

I shared my recipe for a classic Shrimp étouffée, starting with a homemade shrimp stock from the shells and a blonde roux, then layering in the trinity of onion, celery, and bell pepper. The aromas that fill the kitchen as it simmers—garlic, thyme, tomatoes, and a hint of hot sauce—carry a deep nostalgia for me, taking me right back to walking through the streets of New Orleans where those same smells drift out of kitchens and corner restaurants. Finished with shrimp, green onions, and parsley, and ladled over Creole-boiled rice, it’s a dish that not only satisfies the appetite but stirs the soul with memories.

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

Merry Christmas

Anna under the tree
Originally uploaded by Danno1.

Merry Christmas! I hope everyone is having as much fun as I am this season with my Baby on her first Christmas. All of the joys of youth are my gift from my daughter, seeing Christmas, and everything else for that matter, with new, young eyes.

I'm also eating with new found decadence...check out my Filet Mignon topped with Fried Oysters and Bearnaise sauce. Wow, I should be ashamed of myself, for such a sinful meal, but as it turns out, I'm proud to share such a caution to the wind recipe, in such a worrisome world. Lets share some enjoyment, throw away the worry, and have a very Merry Christmas!

Natchitoches Meat Pies recipe at Nola Cuisine

I always get excited over Natchitoches Meat Pies because they’re little pockets of Louisiana, filled with ground beef, pork, onions, celery, bell pepper, garlic, and spices all tucked inside a golden flaky pastry that crumbles and crunches just right. When you bite in, that savory filling spills out, rich, juicy, warm, and it’s impossible not to think of roadside stands, family reunions, and the smell of oil frying in cast iron pans. These pies are work to make, folding and sealing each one by hand, but the payoff is pure comfort and satisfaction, the kind of food that feeds more than the belly. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Turkey Bone Gumbo Recipe at Nola Cuisine

Turkey Bone Gumbo
Originally uploaded by Danno1.

I made a Turkey Bone Gumbo with my leftover Turkey Carcass, meat, and dressing. It's a wonderful way to utilize some of those Thanksgiving leftovers, I make this dish every year, a day or two after Thanksgiving.

I used leftover dressing in place of the rice in this recipe.

Be sure to check out my main site Nola Cuisine and my ever growing Index of Creole & Cajun Recipes!

Red Beans & Rice with Chaurice Sausage

This yet another version of Red Beans & Rice. As I've said in the past, I rarely make it the same way twice, that's the fun of it! This was a wonderful batch, with a side of my homemade Chaurice, pictured below. The recipes are at my main blog Nola Cuisine. Red Beans and Rice with Chaurice Sausage Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Oyster Dressing Recipe at Nola Cuisine

This post takes you through making classic New Orleans Oyster Dressing, rich, savory and full of texture. The recipe layers plump oysters and their briny juices into a base of cubed, slightly stale bread mixed with the “trinity” (onion, celery, bell pepper) plus butter and seasonings. The dressing gets baked until the top is golden and crisp while the inside stays moist and flavorful. It’s the kind of dish that makes holiday tables feel like home, something hearty and comforting with oysters giving just the right touch of coastal Louisiana. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Calas Recipe at Nola Cuisine

I dug into Calas, those old school Creole rice fritters that used to be hawked by the “Calas Women” at dawn in the French Quarter, singing Belle Calas, Tout Chaud!

What I love is how this recipe gives new life to leftover cooked white rice, letting it ferment slightly overnight with yeast and sugar so it gets that gentle tang before turning into a light, fluffy batter. Eggs, flour, vanilla, a touch of nutmeg, and peanut oil for frying until golden brown, then lots of powdered sugar on top, the whole deal tastes like nostalgia. It takes me right back to sipping café au lait on a misty morning in New Orleans, and how food connects me to all the smells, the warmth, and the heart of the city. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Creole Cream Cheese Ice Cream at Nola Cuisine

This post shares one of my all time favorite treats, Creole Cream Cheese Ice Cream, made from scratch using that tangy, soft Creole cream cheese I talked about earlier. The texture is velvet, the flavor tastes like frozen cheesecake, and it just hits that sweet spot between rich and refreshing. You whisk together heavy cream, milk, sugar, egg yolks, vanilla, then fold in the cream cheese and a bit of sour cream, chilling everything well before freezing; the result is creamy, dreamy, and perfect on its own or topped with a quick strawberry sauce. It’s simple ingredients, bold flavor, and an ode to Creole tradition. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Creole Cream Cheese recipe at Nola Cuisine

Creole Cream Cheese used to be everywhere in New Orleans, but over time it all but vanished, especially outside Louisiana. In the post I walk you through making it at home using skim milk, buttermilk, and rennet, letting curds form and drain, so what you end up with is this soft, slightly tangy farmer style cheese. It’s amazing with just sugar, cream or fresh fruit for breakfast, or even on toast with a little butter. Simple ingredients, old Creole tradition, and something hearty that feels like home. I also share a Creole Cream Cheese Ice Cream Recipe which is one of my favorite ways to enjoy this classic. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Fried Catfish with Hushpuppies Recipe

This post brings the crunch and comfort with a straight up Southern Fried Catfish recipe, complete with hushpuppies and Creole tartar sauce. The fish gets seasoned, dredged, and fried until golden and crispy on the outside, while staying flaky and tender inside. It’s the kind of dish you don’t overthink, just good cornmeal crust, hot oil, maybe a squeeze of lemon, and sauce that says “New Orleans.” Paired with those hushpuppies, it tastes like home, exactly what I crave when I want something hearty and real. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Oyster Omelet at Nola Cuisine

Today’s post takes me back to something simple and soulful — the Creole Oyster Omelet. It starts with crispy bacon and green onions sautéed with fresh oysters, garlic, and a pinch of cayenne for that Creole kick. Then you have eggs whisked with half-and-half, cooked in clarified butter, folded around that rich oyster filling, and finished with a buttery pan sauce. It’s breakfast, but it’s also celebration—layers of texture, flavor, and tradition all on one plate. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

File Gumbo at Nola Cuisine

I made a Filé Gumbo the other night to take my homemade pure Sassafras Filé for a test spin. The flavor is more subtle, and the thickening power more intense than the store bought Filé, which is usually cut with other ingredients such as thyme and bay leaf. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Homemade File Powder at NOLA Cuisine

File Powder
Originally uploaded by Danno1.

I finally found a Sassafras tree to make some homemade Filé, here is the post. I really can't get over the flavor difference of the "real stuff" and the store bought Filé. Totally different.

For those of you who enjoy this blog and haven't noticed yet, I've kind of shifted gears and moved the blog to here:

Nola Cuisine

Same content, just a different layout with larger pics. I still post from here as well but not as frequently as Nola Cuisine.

Chargrilled Oysters with Artichoke Cream Sauce

I made this Chargrilled Oysters with Artichoke Cream Sauce earlier in the week at Nola Cuisine, I can't wait to make it again. It's inspired by Drago's Charbroiled Oysters, and Oyster Artichoke Soup, the wonderful gift of the late great Warren Leruth. Here is the recipe: Chargrilled Oysters with Artichoke Garlic Cream Sauce Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Chargrilled Pizza at NOLA CUISINE

Chargrilled Pizza with Olive Salad
Originally uploaded by Danno1.

Checkout my Chargrilled Pizza with an Olive salad kiss at NOLA CUISINE.

I made a gorgeous Muffuletta Olive Salad the other day, and had to do something with it, so why not adorn my favorite meal in the world with a little....chargrilled pizza.

Like I said though, a little, you don't want the intense flavors of the olive salad to take over your pie.

Eggs Sardou Recipe at NOLA CUISINE

Eggs Sardou
Originally uploaded by Danno1.

I made Eggs Sardou for breakfast this morning, good lord was it delicious. I love eating with reckless abandon for caloric intake. :)

I'm thinking of doing a whole string of the different New Orleans Egg dishes as I did for the New Orleans Chicken dishes.


Also, check out my ever growing Index of Creole & Cajun Recipes.

Bananas Foster at Nola Cuisine

Bananas Foster
Originally uploaded by Danno1.

One of my absolute favorite desserts, Bananas Foster, created in 1951 by dutch Chef Paul Blange during the early days of Brennan's.
Wow your dinner guests with this simple yet elegant dessert, and make sure the lights are dimmed for the Flambe.

The Recipe and pics.

Oysters on the Half Shell at Nola Cuisine

oysters
Originally uploaded by Danno1.

Oysters on the half shell at Nola Cuisine, plus a quicktime video demonstrating how to shuck an Oyster.

Chicken Pontalba Recipe at Nola Cuisine

Chicken Pontalba
Originally uploaded by Danno1.

Happy New Year everyone, Hope you had a great New Year's Eve!

I made one of my favorite dishes for dinner on NYE, Chicken Pontalba, created by the great Chef Paul Blange during the early days of Brennan's. Here is my version.

Chicken Rochembeau Recipe at Nola Cuisine

Chicken Rochembeau
Originally uploaded by Danno1.

Recent new recipes over at my main blog, Nola Cuisine:

Chicken Rochambeau
Bearnaise Sauce

I started featuring a few of the classic fancy New Orleans Chicken dishes, I may do one or two more.