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Andouille-Rice Stuffed Pork Loin

This roast pork loin has Sunday supper written all over it. It’s one of those recipes that starts with a few everyday ingredients (well at least in my kitchen)—pork, rice and andouille sausage—and ends with a slight sense of occasion. What makes it Sunday supper worthy is the fact that the ever-appealing andouille rice is rolled into the pork. When the two cook together, the juice from the pork infuses the rice with an additional layer of flavor while the andouille and veggies in the rice keep the pork moist and amp up every bite. Roasting [ ... ]

Chicken Sauce Piquant

I wanted to let you all know that last week I was invited to do a guest post on my friend Shea’s blog, Dixie Chik Cooks. Shea is “a Southern Belle” (Birmingham to be exact) “who thinks about what’s for dinner while eating lunch.” Sounds like a native New Orleanian, doesn’t she? I’d love for you to hop on over to her site and check out my recipe for Chicken Sauce Piquant.  Once there, I hope you’ll stay awhile and get to know Shea through all her wonderful stories and recipes.  Happy Tuesday! Genêt //

Dirty Rice

I consider Dirty Rice to be one of several endangered New Orleans family dishes.  Poppy Tooker, local food personality, culinary teacher and author, uses that term to describe South Louisiana foods and food traditions on the brink of extinction.  We both agree that to prevent those culinary treasures from being lost or forgotten, we need to continue to cook, eat, share and, in some cases grow, them.  This week, I did my part by preparing this incredibly aromatic and homey rice dish. Dirty Rice is similar to Rice Dressing.  The main difference is Dirty Rice calls for ground pork along with [ ... ]

Baked Rice

I know … you read the title of this post and thought rice? Why a post about cooking rice? Well, in New Orleans rice is a big deal. Aside from being a top cash crop, it serves as a breakfast, lunch and dinner staple. However, it’s probably one of the most overlooked ingredients, in terms of preparation. It tends to get overshadowed by the time and effort needed to create the great foods that are commonly ladled over it like Gumbo, Red Beans, Étouffée and Shrimp Creole. But it’s sooooo important. A mushy [ ... ]
Category: Side Dishes  Tags:  10 Comments

Shrimp Creole

I’ve never liked Shrimp Creole.  Maybe it’s because my mom never cooked it or because the few restaurant versions that I’ve tried were disappointing.  But oddly enough, it has always been a dish that I wanted to like. I hadn’t thought much about my dysfunctional relationship with Shrimp Creole until recently while reading through a bunch of recipes and stories on roux-based dishes.  Every time a Shrimp Creole reference crossed my desk, my mouth watered.  They all sounded so rich, comforting and tasty, but my food memories recalled otherwise.  I had never eaten a bowl of Shrimp Creole that was rich, [ ... ]