Archive for » January, 2015 «

Duck, Andouille and Tasso Jambalaya

Louisiana has long been known as Sportsman’s Paradise because of the state’s outstanding hunting and fishing resources. And on the hunting front, duck is probably the biggest draw for wild game enthusiasts. Louisiana’s popularity as a prime duck hunting destination is due to the large population of local species that take up residence in the area’s abundant wetlands and agricultural fields coupled with the region’s prime location along the famed Mississippi Flyway—that popular migratory route many game birds take each year in search of warmer weather. So based on that intriguing information, it should come as no [ ... ]

Finger Food Friday: Tangy Avocado and Feta Dip

My passion for guacamole is similar to my passion for gumbo to the extent that I’m always searching for the best version of each every time I eat out. Granted, I’ve never found the two occupying the same menu (although in New Orleans that cross-cultural thing may occur somewhere). But you know what I mean. Every time I visit a new Mexican or other type of Latin restaurant, I begin my meal with guacamole. And every time I visit a typical New Orleans joint back home for the first time I order some version (usually seafood [ ... ]

Chicken and Andouille Pot Pies

Two of my favorite ingredients are back together again. You guessed it. Chicken and andouille. And this time, I’ve turned to them (along with okra) to put a distinctive South Louisiana spin on a classic American comfort food–the Chicken Pot Pie. This version–with it’s peanut butter roux, rich chicken stock, sassy splash of cream, roasted-to-perfection chicken and andouille sausage and big bursts of okra pods–is like no other. It’s comforting and indulgent and unique. I also tweaked my traditional trinity by using a red bell pepper instead of green (a trick I learned from [ ... ]

Roasted Spaghetti Squash with Italian Turkey Sausage and Spinach

I’m a big fan of spaghetti squash but I don’t like it as a low-carb, pasta substitute—which is how it’s typically marketed this time of year. When I crave foods like Meatballs and Spaghetti, I want to have traditional Meatballs and Spaghetti—beefy meatballs simmered in a rich red gravy and served over some sort of “enriched macaroni product” like angel hair or thin spaghetti. Same for dishes like Baked Macaroni or Fettuccine Alfredo. I can’t and won’t do the swap out thing just to save a few calories or reduce my carb intake. Doing so will leave me cranky and [ ... ]
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