Recipes and Stories

3 May 2016: Shrimp and Ham Jambalaya

May 3, 2016

Tags: Classic Southern Cooking, Creole Cooking, Lowcountry Cooking, Jambalaya, Lowcountry Pilau, Shrimp, Ham

Shrimp and Ham Jambalaya
3 May 2016: Shrimp and Ham Jambalaya

Whether you call it pilau, pilaf, perlow, paella, or jambalaya, in the end, it all amounts to the same thing.

The techniques used vary slightly from dish to dish and the type of rice may differ—a paella, for example, is made with a short-grained rice whereas a pilau is made with long-grain rice. (more…)

16 March 2013: Scallops Diane

March 16, 2013

Tags: Classic Southern Cooking, Bay Scallops and Mushrooms, Scallops Diane, Shrimp Diane, Creole Cooking, Cajun Cooking, Louisiana Cooking, Pasta

Scallops with Mushrooms and Scallions, or "Scallops Diane"
If you follow this essay series at all, you will have noticed that I rarely venture into the justly famous cookery of Creole and Cajun Louisiana. That’s mainly because, first of all, these cuisines are not directly a part of my own heritage, and secondly, they have more than enough champions on their own, both true Louisianans and posturing Creole/Cajun wannabes, to need any help from the likes of this old Cracker. (more…)

3 July 2012: Shrimp Creole

July 3, 2012

Tags: Shrimp Creole, Shrimp, Historical Southern Cooking, Creole Cooking, Classical Southern Cooking

Traditional Shrimp Creole
Without a doubt, Shrimp Creole is one of the most neglected classics in the entire repertory of modern Southern cooking. Though a version of it can be found in almost every comprehensive anthology, and it still turns up on the menu of many Louisiana restaurants, it no longer has the respect that it deserves, and is treated as a hackneyed cliché, indeed, almost as an anachronism. (more…)