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Cajun and Creole Recipes
This is a Cajun classic, often done with alligator, but equally good with snapping turtle, which is what I used here. Sauce piquante is a bit of a mash-up between gumbo and an etouffee.
Boudin, the ultimate Cajun comfort food. Not quite a sausage, boudin is more like jambalaya in a hog casing. You eat it on crackers or just by hand, right out of the casing. I learned how to make it at Legnon’s in Lafayette, and here’s my version.
What do you do when a friend drop ships you a dead snapping turtle? You make Creole turtle soup, that’s what. One of the weirdest things to land on my doorstep become one of my favorite new soups…
I don’t normally get excited about rockfish. They are easy to catch, and are often small. But recently in Alaska, I caught a gigantic yelloweye rockfish. I was giddy, and knew exactly what to do with it: Grilled redfish, or in this case “orange fish,” on the half shell.
Remember the blackened redfish craze back in the 1980s? I do, and I am here to revive that old dish, only this time with catfish caught in Northern California.
I had my first Cajun sauce piquante a year ago, in a grubby cafe near Houma. It was made with alligator, and it was awesome. This version is made with venison, and it’s just as awesome.
Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po’boy sandwich to gumbo – and you can make them with any meat.
Dirty rice is a traditional Cajun preparation, and it happens to be one of the best uses for giblets ever — especially to those who think they hate eating them. What makes the rice “dirty” is ground up gizzards and minced liver. And when I say “minced,” I really mean chopped almost into a puree. You […]