CAJUN BISCUITS & SAUSAGE GRAVY Prep time 15 mins Cook time 20 mins Total time 35 mins Fluffy biscuits smothered in a rich, peppery sausage gravy with a Cajun kick. This is the kind of breakfast that’ll have you [...]
CAJUN BREAKFAST SKILLET (POTATOES, EGGS & ANDOUILLE) Prep time 15 mins Cook time 25 mins Total time 40 mins This is a one-pan, cast-iron breakfast loaded with crispy potatoes, smoky Andouille sausage, and eggs cooked right on [...]
EASY RICE PUDDING RECIPE Cook time 40 mins Total time 50 mins This is old-school comfort right here — creamy rice pudding slowly cooked with milk, sugar, and warm spices. It’s simple, humble, and the kind of dessert that [...]
CAJUN FRIED SWEET DOUGH PIES (HAND PIES) Prep time 25 mins Cook time 15 mins Total time 40 mins Recipe by: George Graham Serves: 6–8 pies Ingredients For the dough: 2 cups all-purpose flour 1/4 cup sugar 1/2 teaspoon [...]
CAJUN POTATO SALAD Prep time 20 mins Cook time 15 mins Total time 35 mins Recipe by: George Graham Serves: 6–8 Ingredients 3 pounds red potatoes, peeled and cubed 3 large eggs 1 cup mayonnaise 2 tablespoons yellow mustard [...]
CAJUN DIRTY RICE Prep time 15 mins Cook time 30 mins Total time 45 mins Dirty rice gets its name from the rich, brown color that comes from cooking rice with seasoned meat and the holy trinity. It’s bold, [...]
CAJUN BEIGNETS Prep time 20 mins (plus 1 hour rise) Cook time 10 mins Total time 1 hour 30 mins Light, fluffy pillows of fried dough covered in powdered sugar — this is the dessert (or breakfast) Louisiana is [...]
CAJUN CORN MAQUE CHOUX Prep time 15 mins Cook time 25 mins Total time 40 mins Recipe by: George Graham Serves: 6 Ingredients 4 cups fresh corn (cut off the cob) (or frozen if needed) 4 slices bacon, chopped 1/2 cup [...]
REDFISH GRILLED ON THE HALF SHELL Prep time 10 mins Cook time 15–20 mins Total time 25–30 mins Redfish grilled on the half shell (skin-on) keeps the meat juicy while soaking up smoky, buttery Cajun flavor. This [...]
CAJUN MEUNIÈRE SPECKLED TROUT Prep time 10 mins Cook time 12 mins Total time 22 mins A Louisiana classic — lightly pan-fried speckled trout topped with a rich lemon-butter Meunière sauce. Simple, elegant, and perfect for fresh trout straight from the Gulf. Recipe by: George Graham Serves: 4 Ingredients 4 speckled [...]
