Lenten Fridays are a great time to prepare savory Salmon Burgers. Meaty – but not meat – and seasoned with four spices you’re bound to have on hand, these burgers are a welcomed change if you’ve reached your limit of fried fish plates from the local church. What you’ll need: 1 TBSP olive oil 2 4-oz… Read More Salmon Burgers
You know a recipe is a hit when your family asks you to make it over and over. Shrimp and Grits is a deeply satisfying dish that lends itself to dozens of variations. This iteration is spicier than Version 1 and will encourage you to experiment with different cheeses and seasonings. This recipe serves 2. What I… Read More Shrimp and Grits, Version 2
Want to make something impressively delicious on the fly? Seafood cornbread is the way to go. Yesterday my cousin Deadra and I tested an original shrimp cornbread recipe that was savory and satisfying. It is a perfect intersection of South Louisiana spice and Mississippi Delta comfort. We’re going to do more testing with a crawfish version, but… Read More Shrimp Cornbread
A really good gumbo is a dish you might eat a few times a year. Crawfish bisque – made in the traditional, labor-intensive way – is a dish you might eat a few times per DECADE. Cleaning and stuffing and stewing, oh my! But it is so, so worth it. My question is: how many extra… Read More Crawfish Bisque – Part 1
I love barbecued shrimp, but I hate to have to don a HazMat outfit to eat it. This traditional New Orleans dish is indeed finger-licking good, but peeling shells off of buttered-up jumbo shrimp can wreck havoc on your fresh Polo button down. Here’s how you can have the magnificence of the sloppilicious version… Read More Barbecued Shrimp Kabobs
Shrimp and Grits always reminds me of the kind of humble-but-awesome dish that my uncles might have made while working on shrimp and oyster boats down in Plaquemines Parish, with fresh seafood plucked straight from the bayous and the Gulf of Mexico. Almost every celebrity chef and notable restaurant has an iteration of it these days, but… Read More Shrimp and Grits, Version I
In New Orleans and most of south Louisiana, rice is king. We eat rice on our rice. It’s a definitive part of our culture and we love it. But as grains go, it’s not always the most nutritious choice. Quinoa, with it’s tricky pronunciation and upstart attitude, packs an unparalleled nutritional wallop. And when given the SoulCreole touch, quinoa… Read More Shrimp and Almond Quinoa
I first tasted Salmon Croquettes during a visit to my maternal grandmother’s house one summer. She and my Aunt Patricia made croquettes and paired them with white rice for breakfast and I was hooked. It’s been one of my favorite dishes ever since. I consider it the kind of meal you eat whether you’re flat broke or… Read More Salmon Croquettes
This weekend I headed “down the road” to Point a la Hache, a small fishing town in Plaquemines Parish, Louisiana. Several of my father’s brothers made a living dredging oysters and harvesting shrimp for years in this tiny hamlet in the “toe” of the boot that is the state of Louisiana. Hurricane Katrina almost wiped it… Read More Oysters with Butter and Garlic
Nicole Moliere 