Crawfish is a unique ambassador of Louisiana. These little crustaceans that resemble tiny lobsters, produce sweet tail meat that is the delight and star in many Cajun and Creole creations. You haven’t experienced the best of South Louisiana until you’ve had some crawfish.
White Beans and Rice is a staple comfort food in South Louisiana. It doesn’t get the press that it’s city cousin, Red Beans and Rice, gets but ask any Native of South Louisiana and they’ll tell you how wonderful a plate of white beans can be. Usually simmered with sausage or ham, the mild beans soak up the flavor from the seasonings with which they are cooked. This recipe adds a twist…white beans slowly simmered in a savory stock with seasoned shrimp and a special flavor enhancer. I can just imagine some Cajun shrimpers out on the trawl with a big pot of white beans in the galley and a bunch of fresh shrimp they just hauled in-why not peel some and throw them in the bean pot?? Delicious! Give Sweet Daddy D’s flavorful, no-angst recipe for Cajun White Beans with Shrimp a try…now that’s some simple Cajun comfort food! Continue reading “How to Make Cajun White Beans with Shrimp”
This is a major league side dish in many South Louisiana restaurants. Sometimes called Stuffed Potatoes and sometimes called Cajun Potatoes, but everyone knows Twice Baked Potatoes. They are just what they sound like, bake a potato, scoop it out, make it creamy and cheesy and mix with lots of Cajun flavors then stuff it back into the hollowed out potato shell. Top it with more cheese and bake it to a bubbly, cheesy, flavorful partner for your steak, seafood or just about anything else. It’s actually pretty simple if you follow Sweet Daddy D’s no-angst recipe for Cajun Twice Baked Potatoes. Continue reading “Cajun Twice Baked Potatoes”