Text: Daniel Dubuisson Photos: Randy Krause Schmidt Amidst the rich tapestry of New Orleans’ culture, history, and culinary delights, Chef Edgar “Dook” Chase IV is bringing a new chapter to the Chase family legacy with his latest venture, Chapter IV. As the grandson of late chef and restaurateur Leah Chase—also known affectionately as the “Queen […] The post Carrying on the Chase Legacy first appeared on Louisiana Cookin ..read more

“This crawfish cornbread is loaded with crawfish. There’s no trolling for crawfish here, it should be in every single bite. It’s such a great variation on a Southern classic.” – Chef Jean-Paul Bourgeois Save Recipe Print Crawfish Cornbread Author: Chef Jean-Paul Bourgeois   Makes 8 Servings Ingredients 1 pound cooked crawfish tail meat 1¼ cups unsalted butter, […] The post Crawfish Cornbread first appeared on Louisiana Cookin ..read more

This Creole Tomato and Jalapeño Jam, a tantalizing blend of ripe Creole tomatoes and spicy jalapeños, is perfect for adding a zesty kick to your breakfast or appetizers. Find more Creole Tomato recipes here.  Save Recipe Print Creole Tomato and Jalapeño Jam   MAKES ABOUT 2½ CUPS Ingredients 1 tablespoon unsalted butter 1½ cups chopped […] The post Creole Tomato and Jalapeño Jam first appeared on Louisiana Cookin ..read more

In this fettuccine recipe, there’s no cream or milk involved, not when it comes to Chef Jean-Paul’s own Momma K’s Shrimp Fettuccine. He uses pasta water, Parmesan cheese, and butter to make a creamy sauce with a lighter and tastier finish. This is old school Italian cooking with his signature Cajun twist. Save Recipe Print […] The post Momma K’s Shrimp Fettuccine first appeared on Louisiana Cookin ..read more

Time and patience with your chuck roast are key players when it comes to Chef Jean-Paul’s Roast Beef Debris Po’ Boys. The sandwiches come together in a snap, but the secret to setting yourself up for success with this one lies in the chuck roast. Chef Jean-Paul recommends seasoning your chuck the night before with salt and […] The post Roast Beef Debris Po’ Boys first appeared on Louisiana Cookin ..read more

For our Crawfish Boudin and Tasso with Creamy Cheese Grits featuring pork boudin, all you need is a generous 1¼ cups of prepared boudin (instead of the ingredients and method in Step 1). Trust us, it’s the perfect match for those creamy, cheesy, and spicy grits! Save Recipe Print Crawfish Boudin and Tasso with Creamy […] The post Crawfish Boudin and Tasso with Creamy Cheese Grits first appeared on Louisiana Cookin ..read more

Sheet pan meals can make mealtime a breeze, even the most important meal of the day. Savory sweet potato hash and crumbled boudin create crispy nests for fried eggs in just a couple easy steps so you can settle into your morning. Save Recipe Print Crispy Sheet Pan Boudin and Sweet Potato Hash with Fried […] The post Crispy Sheet Pan Boudin and Sweet Potato Hash with Fried Eggs first appeared on Louisiana Cookin ..read more

In Cajun Country, hot, fresh boudin can be found at just about every grocery store, gas station, or grocery. Try this version first, but know that you can adjust the amount of liver and spice to your liking. Save Recipe Print Boudin   Makes 8 to 10 Servings Ingredients 2 pounds diced trimmed pork shoulder […] The post Boudin first appeared on Louisiana Cookin ..read more

If you’ve got pepper vinegar on hand—that’s vinegar with spicy peppers in it, not hot sauce—that’s a great condiment for Chef Jean-Paul’s White Beans and Rice. From its Northern bean foundation to a meaty mélange of pickled pork, smoked tasso, ham hock, and andouille, that vinegar will brighten every hearty bite.  Save Recipe Print White […] The post White Beans and Rice first appeared on Louisiana Cookin ..read more

Spice up your weekend plans with a taste of Louisiana’s finest! Our flavorful Seafood Jambalaya is bursting with shrimp and crab, satisfying to the last bite.  Save Recipe Print Seafood Jambalaya   Makes 8 to 10 Servings Ingredients ½ cup plus 2 tablespoons vegetable oil, divided ½ pound diced tasso ½ cup all-purpose flour 1 […] The post Seafood Jambalaya first appeared on Louisiana Cookin ..read more