Ragin' CajunKarin Calloway
Shrimp Remoulade is a classic Louisiana starter. Serve in a large bowl with tooth picks as an appetizer, or place a portion of the shrimp atop salad greens for a first course. Follow with Oysters Rockefeller Soup, a sublime combination of ingredients reminiscent of the famed dish at Antoine’s. The main course is my version of Chicken Etouffée, a favorite of my family. Serve the chicken over Baked Rice (see the recipe on this site).
Dessert is the combination of two New Orleans classics: Bananas Foster and Bread Pudding.
The menu is perfect for a weekend dinner party. And, each component can become part of other meals. The shrimp makes a great party appetizer any time and the soup is delicious served on its own, with a tossed salad, for a light supper.
Pink, fresh shrimp and crunchy celery sauced with a creamy dressing. Shrimp Remoulade is as simple as tossing together these ingredients and the resulting dish is as versatile as it is delicious.More.
Oysters Rockefeller Soup
Oysters Rockefeller is a classic combination of oysters on the half shell bathed in a luscious green sauce, sprinkled with a little cheese and broiled until bubbly. Here, the combination of ingredients is simmered together for a soup that has all the flavor of the original dish.More.
Roasted chicken with crispy skin is comfort food for most families, but since I discovered the joys of Cajun cooking and roux making as a newlywed in the mid-1980s (through Chef Paul Prudhomme’s Louisiana Kitchen), Chicken Etouffee is my family’s most-requested comfort dish.More.
Bananas Foster Bread Pudding
What do you get when you cross two New Orleans dessert favorites? You get Bananas Foster Bread Pudding, a sweet, decadent dessert that is a real crowd pleaser.More.