Chinese Chicken Salad

This colorful Chinese Chicken Salad combines juicy sesame-marinated chicken, crisp vegetables, sliced almonds, crunchy chow mein noodles, and a homemade Sesame Ginger Dressing made with sesame jam. It is fresh, satisfying, and perfect for lunch or a light supper.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 cup low-sodium soy sauce or coconut aminos
• 2 cloves garlic, minced
• 2 tablespoons brown sugar or coconut sugar
• 1 tablespoon sesame jam
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame seeds
• 1/2 teaspoon red pepper flakes

• 2 tablespoons toasted sesame oil
• 2 tablespoons olive oil
• 2 tablespoons reduced-sodium soy sauce or coconut aminos
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons pure maple syrup
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame jam

• Shredded purple cabbage
• Shredded carrots
• Sliced red bell pepper
• Sliced water chestnuts
• Sliced almonds
• Crunchy chow mein noodles
• Fresh cilantro
• Sliced marinated chicken
• Sesame seeds

Instructions

1. In a large bowl, whisk together the soy sauce, garlic, brown sugar, sesame jam, toasted sesame oil, rice vinegar, ginger, sesame seeds, and red pepper flakes.
2. Add the chicken and turn it until evenly coated. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Remove the chicken from the marinade. Grill or pan-sear the chicken until it is fully cooked and reaches an internal temperature of 165°F.
4. Allow the chicken to rest before slicing.

1. To make the dressing, add the toasted sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic, ginger, and sesame jam to a bowl. Whisk until smooth and thoroughly combined. You may also add everything to a mason jar, cover tightly, and shake well.

1. Place the mixed greens, purple cabbage, carrots, red bell pepper, and water chestnuts in a large serving bowl.
2. Top the salad with the sliced chicken, almonds, chow mein noodles, cilantro, and sesame seeds.
3. Drizzle the Sesame Ginger Dressing over the salad. Toss gently and serve immediately.

Notes

• If you can't find Sesame Jam sub with Tahini

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Sesame Ginger Marinated Chicken

This Sesame Ginger Marinated Chicken is savory, slightly sweet, and full of garlic and fresh ginger. Sesame jam adds richness to the marinade while helping the chicken develop a beautifully caramelized exterior. Serve it with rice, vegetables, noodles, or sliced over a crisp salad.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 cup low-sodium soy sauce or coconut aminos
• 2 cloves garlic, minced
• 2 tablespoons brown sugar or coconut sugar
• 1 tablespoon sesame jam
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame seeds
• 1/2 teaspoon red pepper flakes
• Neutral cooking oil, for the pan

Instructions

1. In a large bowl, whisk together the soy sauce, garlic, brown sugar, sesame jam, toasted sesame oil, rice vinegar, ginger, sesame seeds, and red pepper flakes.
2. Add the chicken and toss until fully coated in the marinade. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Remove the chicken from the refrigerator and allow it to sit at room temperature for about 15 minutes.
4. Lightly coat a skillet with cooking oil and heat it over medium-high heat until the oil is almost smoking.
5. Remove the chicken from the marinade and place it in the hot skillet. Discard the remaining marinade.
6. Sear the chicken for about 2 minutes. Cover the skillet and cook for approximately 5 minutes.
7. Flip the chicken and sear the second side for about 2 minutes. Cover and cook for another 5 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Turn off the heat and allow the chicken to rest, covered, for 10 minutes.
9. Uncover, slice, and serve.

Notes

Cooking time may vary depending on the thickness of the chicken breasts. Always check the internal temperature before serving.

You can also grill the chicken instead of pan-searing it. Grill over medium-high heat until cooked through, turning once during cooking.

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Sesame Ginger Dressing

This homemade Sesame Ginger Dressing is savory, tangy, slightly sweet, and full of fresh ginger and garlic. Sesame jam gives it a rich, creamy texture without tahini. Use it on salads, noodle bowls, grilled chicken, or roasted vegetables.

Ingredients

• 2 tablespoons toasted sesame oil
• 2 tablespoons olive oil
• 2 tablespoons reduced-sodium soy sauce or coconut aminos
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons pure maple syrup
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame jam

Instructions

1. Add the toasted sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic, ginger, and sesame jam to a medium bowl.
2. Whisk until the sesame jam is fully incorporated and the dressing is smooth and creamy.
3. Alternatively, place all the ingredients in a mason jar, cover tightly, and shake until thoroughly combined.
4. Taste and adjust if needed. Serve immediately or refrigerate in a covered container until ready to use.

Notes

• The dressing may separate as it sits. Whisk or shake it well before serving.
• If you do not have Sesame Jam sub Tahini

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Eggplant piroque

Eggplant Pirogue is one of those rich Louisiana dishes that turns a simple ingredient into something worth talking about. Thin slices of eggplant are breaded and fried until golden and crisp, then topped with a creamy Creole seafood sauce loaded with shrimp and plenty of Louisiana flavor.

You get crunchy fried eggplant underneath, tender seafood on top, and a rich, savory cream sauce that ties it all together. It’s comforting, a little indulgent, and perfect when you want something that feels like it came straight out of a South Louisiana kitchen.

Serve it as an appetizer, a side, or make it the star of the plate. Either way, you’ll probably want extra sauce.

Ingredients

• Fried Eggplant slices
• Creole Shrimp and Crab Sauce
• Angel Hair Pasta
• Chopped Green Onions or Parsley( for garnish)

• 1 large globe eggplant, sliced into ¼-inch-thick rounds (about 1 ¼ pounds)
• Kosher salt (such as Diamond Crystal)
• ½ cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 3 cups Italian Seasoned bread crumbs
• 1 tbsp Seasoning of your choice, I use cajun/creole style
• 1 cup canola oil, for frying

• 1 lb medium shrimp, peeled and deveined
• 1 lb crab claws, or 8oz lump crabmeat
• 2 tbsp unsalted butter
• 1 cup heavy whipping cream
• 1 cup white wine * see notes
• ¼ cup grated parmesan cheese
• ¼ cup grated asiago cheese
• 1/2 tbsp cajun seasoning
• 1 tsp lemon pepper seasoning
• 1 tsp smoked paprika
• 2 tbsps capers
• 1 shallot, diced
• 2 cloves garlic
• 1 cup fire roasted tomatoes
• ½ tsp dried thyme
• salt and pepper, to taste

Instructions

1. Place a serving of hot pasta on the bottom of each plate. Top the pasta with one fried eggplant round, then spoon the Creole seafood cream sauce over the eggplant.
2. Add a second fried eggplant round on top, then finish with another generous spoonful of seafood cream sauce. Garnish as desired and serve immediately while everything is hot.

1. Season shrimp with salt and pepper. In a large skillet or saucepan, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
2. Cook shrimp until just pink. Cook about 2-3 minutes per side. Remove shrimp from pan and set aside.
3. Reduce heat to medium. Melt the additional 2 tablespoons of butter.
4. Add shallots. Cook until onions are soft, about 3-5 minutes.
5. Add the garlic and cook until fragrant, about 1-2 minutes.
6. Add 1 cup wine and scrape up any bits from the bottom of the pan. Bring to a simmer.
7. Add heavy whipping cream and bring back to a simmer. Cook until the sauce thickens, about 3-4 minutes. Reduce heat to low.
8. Add Parmesan cheese and Asiago cheese. Add seasonings and capers. Stir to combine.
9. Add tomatoes and thyme to sauce. Stir to combine.
10. Add shrimp and crab claws to cream sauce. Stir occasionally and cook over a low simmer for about 2-3 minutes. Just enough to heat up the crab claws and finish cooking the shrimp.

1. Place the eggplant slices in a large bowl, sprinkle with 1 teaspoon of salt, and toss to evenly coat. Set aside for 10 to 20 minutes, then use a clean dish towel or paper towels to pat each slice dry, absorbing any released water.
2. Meanwhile, place the flour in a shallow bowl or rimmed plate. Crack the eggs, add the milk, and beat with a fork. In a third bowl, combine the breadcrumbs and seasoning.
3. Working one at a time, dip the eggplant rounds into the flour, shaking off any excess, then into the egg mixture, and finally, into the panko mixture, coating each piece completely. Place on a paper towel-lined plate until ready to cook.
4. Pour the oil into a large, heavy-bottomed skillet or Dutch oven and heat over medium-high. When the oil is hot (it should sizzle immediately if you drop a breadcrumb into the pan), carefully place a few eggplant slices in the pan. Reduce heat to medium and cook for 1 to 2 minutes per side, until golden brown.
5. Transfer to the prepared plate, sprinkle lightly with salt, and repeat with the remaining eggplant, adjusting the heat as necessary to prevent smoking. Sprinkle the eggplant with parsley and serve hot, with marinara sauce for dipping if you like.

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Fried eggplant

There’s just something about a plate of hot, crispy fried eggplant that feels like home. Thin slices of eggplant are salted first to pull out the extra moisture, then breaded and fried until golden brown on the outside and tender in the middle.

The trick is giving the eggplant a little time to drain before breading it, then letting that breading rest for a few minutes before it hits the hot oil. That helps everything stick and gives you that crisp, crunchy coating you want.

Serve these straight from the skillet as a side dish, an appetizer, or use them as the base for something a little more over-the-top—because around here, fried eggplant is rarely the end of the story.

Ingredients

• 1 large globe eggplant, sliced into ¼-inch-thick rounds (about 1 ¼ pounds)
• Kosher salt (such as Diamond Crystal)
• ½ cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 3 cups Italian Seasoned bread crumbs
• 1 tbsp Seasoning of your choice, I use cajun/creole style
• 1 cup canola oil, for frying

Instructions

1. Place the eggplant slices in a large bowl, sprinkle with 1 teaspoon salt and toss to evenly coat. Set aside for 10 to 20 minutes, then use a clean dish towel or paper towels to pat each slice dry, absorbing any water that has been released.
2. Meanwhile, place the flour in a shallow bowl or rimmed plate. Crack the eggs and add milk into a second bowl and beat them with a fork. In a third bowl, combine the breadcrumbs and seasoning.
3. Working one at a time, dip the eggplant rounds into the flour, shaking off any excess, then into the egg mixture, and finally, into the panko mixture, coating each piece completely. Place on a paper towel lined plate until ready to cook.
4. Pour the oil into a large, heavy-bottomed skillet or Dutch oven and heat over medium-high. When the oil is hot (it should sizzle immediately if you drop a breadcrumb into the pan), carefully place a few eggplant slices in the pan. Adjust heat to medium and cook for 1 to 2 minutes on each side, until golden brown on both sides.
5. Transfer to the prepared plate, sprinkle lightly with salt and repeat with the remaining eggplant, adjusting the heat as necessary to prevent smoking. Sprinkle the eggplant with parsley and serve hot, with marinara sauce for dipping if you like.

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Creole Shrimp & Crab Cream Sauce

A rich, savory seafood cream sauce loaded with tender shrimp and crab, Parmesan and Asiago cheeses, white wine, fire-roasted tomatoes, capers, garlic, and Cajun seasoning. It’s creamy without being one-note, with just enough acidity, spice, and smoky tomato flavor to balance the richness. Spoon it over fried eggplant, pasta, fish, grits, rice, or even a baked potato. This is the sauce featured on my Eggplant Pirogue recipe on the blog, but it’s absolutely worth keeping as a stand-alone recipe—you’ll find plenty of things to pour it over.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 lb crab claws, or 8oz lump crabmeat
• 2 tbsp unsalted butter
• 1 cup heavy whipping cream
• 1 cup white wine * see notes
• ¼ cup grated parmesan cheese
• ¼ cup grated asiago cheese
• 1/2 tbsp cajun seasoning
• 1 tsp lemon pepper seasoning
• 1 tsp smoked paprika
• 2 tbsps capers
• 1 shallot, diced
• 2 cloves garlic
• 1 cup fire roasted tomatoes
• ½ tsp dried thyme
• salt and pepper, to taste

Instructions

1. Season shrimp with salt and pepper. In a large skillet or saucepan melt 2 tablespoons of butter and 1 tablespoon olive oil over medium high heat.
2. Cook shrimp until just pink. About 2-3 minutes on each side. Remove shrimp from pan and set aside.
3. Reduce heat to medium. Melt the additional 2 tablespoons of butter.
4. Add shallots Cook until onions are soft, about 3-5 minutes.
5. Add the garlic and cook until fragrant, about 1-2 minutes.
6. Add 1 cup of wine and scrape any bits off the bottom of the pan. Bring to a simmer.
7. Add heavy whipping cream, bring back to a simmer. Cook until sauce has thickened, about 3-4 minutes. Reduce heat to low.
8. Add parmesan cheese and asiago cheese. Add seasonings and capers. Stir to combine.
9. Add tomatoes and thyme to sauce, Stir to combine.
10. Add shrimp and crab claws to cream sauce. Stirring occasionally, cook on a low simmer for about 2-3 minutes. Just enough to heat up the crab claws and finish cooking the shrimp.

Notes

• you can sub chicken or seafood stock for the white wine

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Honey Walnut Shrimp

Spicy Walnut Shrimp is a sweet, spicy twist on the classic, with tender shrimp, crunchy Chinese candied walnuts, and a creamy sauce with just the right amount of heat. The sweet, caramelized walnuts balance the spice perfectly for a dish that’s rich, crunchy, and seriously hard to stop eating.

Ingredients

• 1 cup whole Walnuts
• 3 tbsp Brown Sugar
• 1/2 cup water
• 1 star anise
• 1/4 tsp salt

• ½ cup Blue Plate Hot & Spicy Mayonnaise
• ¼ cup honey
• 2 tablespoons sweetened condensed milk
• 1 teaspoon lemon juice
• 1 teaspoon rice vinegar

• 1 pound large shrimp (peeled and deveined)
• 2 egg whites
• ½ cup cornstarch
• salt (to taste)
• vegetable oil (for frying)

Instructions

1. Wash and drain the walnuts, and place them into a small pot.
2. Add in brown sugar, salt, water, and star anise. Bring the water to a boil, turn the heat down to medium, and stir constantly. Keep cooking until the sauce has evaporated.
3. Then, turn off the heat and remove the star anise.
4. Place the walnuts evenly on a baking tray. Preheat the oven to 300 °F and bake for 20 mins. Keep a close eye on it so they don’t burn.
5. When it’s ready, place them on a plate and spread some white sesame.

1. Mix mayonnaise, honey, sweetened condensed milk, and a dash of lemon juice in a bowl.

1. Sprinkle shrimp with salt and gently combine.
2. In a bowl, whisk egg whites until frothy. Dip each shrimp into the egg whites, and then roll in cornstarch.
3. Fill a skillet with about 2 inches of oil and heat it over medium-high heat. Fry the shrimp until they are golden and crispy. Remove and place them on a plate lined with paper towels.
4. Toss the fried shrimp in the sauce until well coated.
5. Plate the shrimp, sprinkled with candied walnuts. Serve immediately.

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Sauce Piquante Lasagna

Ingredients

• 6-7 cups Chicken Sauce Piqaunte Sauce
• 15 ounces ricotta cheese
• 8 ounces chive and onion cream cheese, at room temperature *see notes
• 2 cups spinach, chopped, fresh
• 1 large egg
• 1 pinch kosher salt and freshly ground
• 1 pinch black pepper, kosher salt, and freshly ground
• 1 pound lasagna noodles, oven-ready
• 4 cups mozzarella cheese, freshly shredded
• ½ cup Parmesan cheese, freshly shredded

Instructions

1. Preheat the oven to 400℉. Grease a 9×13 casserole dish with cooking spray.
2. In a bowl, combine the ricotta cheese, cream cheese, spinach, garlic, egg, salt, and pepper.
3. To assemble the lasagna, layer 3/4 cup of meat sauce on the bottom of the prepared casserole dish. Then layer with the following: an even layer of lasagna noodles; 1 3/4 cups of meat sauce; a few spoonfuls of the ricotta mixture; a sprinkle of mozzarella cheese and Parmesan cheese.
4. Repeat the layers once more, in the same order. Then, finish with a final layer of noodles, the remaining meat sauce, and a generous sprinkling of mozzarella.
5. Cover the lasagna with tin foil and bake for 40 minutes. Then remove the tin foil, and bake for an additional 10-15 minutes.
6. Remove the lasagna from the oven, and let it rest for 10-15 minutes before slicing and serving. Garnish with chopped parsley, basil, Parmesan cheese, and red pepper flakes if desired.

Notes

• You can also use Boursin cheese
• You can substitute regular red sauce with ground beef for a regular lasagna
• Some prefer ground chicken in their Sauce Piquante

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Corn Macque Choux

Corn Maque Choux is a classic Louisiana side dish with roots in Cajun and Native American cooking. Fresh sweet corn is slowly simmered with onions, bell peppers, tomatoes, and milk until rich, creamy, and full of flavor. Simple, comforting, and deeply rooted in Louisiana tradition, it’s the perfect companion to everything from fried seafood to a backyard barbecue.

Ingredients

• 12 ears of fresh corn
• 3 - 4 tbsp butter or cooking oil
• 2 large tomatoes, peeled and chopped
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper,chopped
• 1 cup fresh tomatoes, chopped
• 3/4 garlic cloves, finely minced or grated
• 1 tbsp granulated sugar or the Splenda equivalent
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup evaporated milk or heavy cream

Instructions

1. Using a sharp knife, cut the kernels from the ears of corn into a large bowl. Turn the knife over and use the back of the blade to scrape the cobs, releasing the sweet corn milk and any remaining pulp into the bowl. Set aside.
2. Heat the oil and butter in a large skillet or heavy-bottomed pot over medium to medium-high heat. Add the onion and bell pepper and cook until softened and lightly browned, about 8–10 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
3. Add the fresh corn, reserved corn milk, pulp, and chopped tomato. Cook, stirring often, for about 10 minutes. Season with the sugar, salt, and black pepper, then continue cooking for another 10–15 minutes, stirring frequently, until the corn begins to lightly caramelize and stick to the bottom of the pan.
4. Pour in the milk, stir well, and bring to a gentle simmer. Cover, reduce the heat to low, and cook for 20 minutes, stirring often to prevent sticking. Taste and adjust the seasoning before serving.

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Cajun Round Steak with Rice and Gravy

There are few meals that feel more like home in South Louisiana than a tender piece of round steak swimming in dark gravy and served over a pile of hot white rice. This is simple, old-fashioned comfort food, but it cannot be rushed. The steak is browned until the bottom of the pot is full of all those good little bits, then slowly smothered with onions and peppers until it practically falls apart. Spoon plenty of that rich gravy over rice, add a vegetable on the side, and supper is handled.

Ingredients

• 4-6 1/2- 3/4 inch thick slices of round steak
• 1-3 tbsp Cajun/Creole seasoning
• Cooking oil (just enough to cover the bottom of your pan)
• 1 large onion, diced
• 1 medium pepper, diced
• 3 cloves of garlic minced
• 3-4 cups Beef broth or water ( you may not need all of it)
• Green Onions. sliced

Instructions

1. Season the round steak generously on both sides with Cajun or Creole seasoning.
2. Add enough cooking oil to lightly coat the bottom of a heavy-bottomed pot, Dutch oven, or Magnalite pot. Heat the oil over medium-high heat.
3. Add the steak and brown it well on both sides. Allow it to develop a deep, dark crust without letting it burn. Remove the steak from the pot and set it aside.
4. Add the diced vegetables to the same pot. Cook for about 10 minutes, stirring frequently, until the onions are soft and translucent.
5. Pour in a small amount of broth and scrape the bottom of the pot to loosen all the browned bits.
6. Return the steak to the pot. Add enough broth to almost cover the meat.
7. Reduce the heat to low, cover the pot, and simmer for 1½ to 2 hours, stirring occasionally, until the steak is fork-tender.
8. Add more broth as needed during cooking to prevent the meat from sticking and to ensure there is enough liquid for the gravy.
9. Taste and adjust the seasoning as needed. Garnish with green onions, if desired, and serve over hot cooked rice.

Notes

• For a thicker gravy, stir together a small amount of cornstarch and cold water until smooth. Add it to the pot during the final few minutes of cooking, then bring the gravy to a gentle boil until thickened.
• You can also put the pot with lid in a 350 degree oven and cook until tender. Making sure to check on it occasionally and add more broth as needed.
• This recipe can also be made with other cuts of beef. Cubed steak or beef cut into bite-sized pieces will work well, too.

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A classic Cajun vanilla custard pie with a tender, sweet crust and old-fashioned comfort in every slice.

Want to know more about the history behind Tarte à la Bouillie? I’ve included a detailed description below the recipe.

Tarte à la Bouillie

Tarte à la Bouillie is a classic Cajun custard pie made with a creamy vanilla filling baked into a tender, lightly sweet crust. Simple, old-fashioned, and comforting, it’s the kind of dessert that tastes like somebody’s grandmother was expecting company.

Ingredients

• ½ cup sugar
• 5 tablespoons cornstarch
• 3 cups cold half-and-half
• 1 teaspoon vanilla extract
• 1/4 teaspoon allspice

• 2½ cups all-purpose flour
• 1 cup sugar
• 2½ teaspoons baking powder
• ½ cup cold butter, cut into tablespoons
• 1 large egg plus 1 large egg yolk
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine flour, sugar, and baking powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
2. In a small bowl, whisk together egg, yolk, milk, and vanilla. Add the egg mixture to the flour mixture, stirring until the liquid is almost combined. Using your hands, work the dough until it just comes together into a large ball. Shape into a disk.
3. Cover the disk with plastic wrap. Refrigerate 1 hour.

1. Preheat oven to 350°.
2. In a small bowl, combine sugar and cornstarch. In another small bowl, add half-and-half. Stir the cornstarch mixture into the half-and-half.
3. In a medium saucepan, cook the half-and-half mixture over medium heat, stirring constantly, until thickened. Stir in vanilla and allspice. Remove from heat. Once slightly cooled, place plastic wrap over the surface to prevent skin from forming.
4. Remove the dough from the refrigerator and unwrap it. Cut in half and reserve the other half for another pie. On a well-floured surface, roll Sweet Dough into a 13-inch circle; transfer to a 9-inch pie plate. Add the half-and-half mixture, then fold the remaining dough over it.
5. Bake until crust is golden brown, about 25 to 30 minutes. Let the pie cool to room temperature, then refrigerate it for 4 hours before slicing.

Notes

The pie crust recipe makes two 9 inch pie crusts or one 10 inch deep dish pie crust

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Tarte à la Bouillie is one of those Cajun desserts that looks simple on the plate but carries a whole lot of South Louisiana history. More than a recipe, it reflects the language, thrift, and family traditions that shaped Cajun cooking.

The name comes from French. Tarte means “tart” or “pie,” and bouillie comes from bouillir, “to boil.” In standard French, bouillie means a thick cooked food made from flour with milk or water, something like porridge, gruel, or a cooked milk pudding. The Académie Française defines bouillie as flour diluted in milk or water, then cooked until thick and paste-like. So, despite the common Louisiana explanation that it means “burnt milk tart,” the older French meaning is closer to “a tart filled with cooked milk custard or porridge.” Some modern Southern food sources repeat the “burnt milk tart” translation, showing how the folk explanation has become part of the dish’s Louisiana storytelling.

Historically, Tarte à la Bouillie belongs to the Cajun home-cooking tradition that grew out of Acadian French cooking after the Acadians settled in Louisiana. The Acadians were French-speaking people exiled from what is now Atlantic Canada in the 18th century; many eventually came to Louisiana, where their language, food, music, architecture, and customs adapted into what we now call Cajun culture. (National Park Service) Their cooking was shaped by practicality: what could be raised, grown, stretched, preserved, or made from pantry staples. A dessert made from milk, eggs, flour, sugar, butter, and vanilla fits perfectly into that world. That practical tradition helps explain the dessert’s simple ingredients.

At its heart, Tarte à la Bouillie is a sweet-dough custard pie. Unlike a flaky American pie crust, many traditional versions use a tender, cookie-like sweet dough. The filling is a stovetop custard, often made with milk, eggs, sugar, flour or cornstarch, and vanilla, then poured into the crust and baked. Real Cajun Recipes describes it as a classic Cajun custard pie made with milk, eggs, and vanilla, showing French tart-making techniques adapted by Acadian cooks. These techniques reflect the practical cooking described above.

The dessert also reflects the old Cajun habit of making something special out of very little. Bouillie by itself was a comfort food and sometimes a survival food: a cooked milk-and-flour pudding that could be sweetened with whatever a family had. One Louisiana writer remembers bouillie au lait as affordable Depression-era food in Ville Platte because it needed only milk, flour, and something sweet, such as molasses, honey, or sugar. ((Parenthetically) Speaking) Turning that humble bouillie into a tart made it company-worthy without requiring expensive ingredients. In that way, the filling grows out of the same thrift described earlier.

It was especially tied to grandmothers, holidays, church gatherings, and family tables. Taste of the South calls it a classic Cajun dessert and notes that, though less famous outside Louisiana than pralines or beignets, it remains a staple on many Louisiana grandmothers’ tables. Marcelle Bienvenu, writing for Rouses, remembers first encountering sweet dough pies known locally as tarte-à-la-bouillie in the 1960s during Easter weekend in Catahoula, a village in St. Martin Parish near the Atchafalaya Basin. That kind of memory is exactly how the dessert has survived: not through fancy restaurants first, but through families passing it down at gatherings. Those gatherings keep the tradition alive.

There are also local variations. Some versions are made as one large pie, while others are made as small hand pies or individual tarts. Some have a lattice crust; some are plain. Some families use flour in the custard, others cornstarch. Some make the crust thick and cookie-like; others use something closer to pie dough. The spelling changes too: you’ll see Tarte à la Bouillie, Tarte à la Bouille, Tarte au la Bouillie, and other Cajun-French spellings. That variation is normal in Louisiana foodways, where many recipes were passed down orally before they were standardized in writing. Together, these differences show how the dish adapted from one kitchen to another.

One beautiful piece of oral tradition comes from Alzina Toups, the late legendary Cajun cook from Galliano. Louisiana Cookin’ describes her Tarte au la Bouillie as a traditional Cajun custard pie and notes that she saved the sweet dough scraps to make little cookies, which “old timers” called Pillowcase Cookies. That detail says a lot about the culture around the recipe: nothing is wasted, everything is stretched, and even the scraps are turned into something children or working people can enjoy later. It also echoes the thrift found throughout the desert’s history.

Tarte à la Bouillie also belongs to the same family as other old-fashioned custard desserts in French and Southern cooking, but the Cajun version has its own identity because of the sweet dough crust, the cooked bouillie filling, and its attachment to South Louisiana home kitchens. It is not showy. It is not heavily spiced or decorated. Its importance stems from its familiarity, economy, and deep ties to memory. Those qualities bring the history into focus.

So the history of Tarte à la Bouillie is not just the story of a single dessert. It is the story of the French language, Acadian adaptation, Cajun thrift, Catholic holiday tables, grandmother cooking, and the South Louisiana gift for turning pantry ingredients into something that feels like an inheritance.

“Blackberry Beret”

I have met quite a few musicians in my day, and I’ve had a few dalliances over the years. No matter how famous they were, or how long I knew them, one will always stand out in my memory above all the rest.

Prince.

Having friends in great places has led to many wonderful opportunities, and being allowed backstage at a Prince concert was one of those perks.

I stood there wondering what I would say to him. Turns out, I wasted a whole lot of time worrying about that, because as soon as he came off stage, I was completely awestruck.

There he stood, in all his five-foot-two glory.

And don’t get me wrong — us Cajun girls grew up around short kings, so height has never done much to sway my opinion of a man. I married and reproduced with one who proudly claims to be a whopping five-foot-six, so clearly I have never required an NBA roster.

But it wasn’t the height.

It wasn’t the shiny, sweaty chest, the glittery scarves, the tight pants, or the high-heeled boots that looked like they had been stolen from a Victorian child who was reincarnated as Elton John.

It was the energy.

Pure, strange, beautiful, confusing energy. The kind that entered the room before he did and seemed to linger after he left. I just stood there, frozen, caught somewhere between awe and whatever emotion makes a grown woman forget how her mouth works.

Was it because he was famous? No. I had met plenty of famous people.

Prince just emitted something. Some unexplained force. Like Puck had come alive, only his magical power was sensual confusion. If he had turned around and said, “Lord, what fools these mortals be,” I would not have been the least bit surprised.

And just as quickly as he appeared, he was gone.

The room felt emptier without him in it, like everyone left behind was quietly hoping that energy would circle back around one more time.

I am sure he never noticed the white lady standing in the corner with her mouth hanging open, but I will always remember being a couple of feet away from him, completely paralyzed by that gentle power.

So this drink is not about pretending I knew him. It is not about claiming a bigger story than the one I actually have. It is simply a little purple, a little dramatic, and named for the kind of memory that never really leaves you.

“Blackberry Beret” is dark, berry-forward, brightened with citrus, and just moody enough to deserve its own soundtrack. It is the kind of cocktail that looks fancy without asking you to behave fancy, which is really the only kind of fancy I fully support.

Serve it cold, preferably somewhere with good lighting, good music, and at least one person willing to listen to your favorite backstage story for the third time.

Because some memories deserve a toast.

And some drinks deserve a name with a little drama.

Blackberry Beret

Our twist on “The Brown Derby”. Fresh Blackberries and grapefruit juice with a hint of almond and Steen's blended syrup.

Ingredients

• 1 1/2 oz Bourbon
• 1 1/2 oz Grapefruit Juice
• 3 Blackberries
• 1/2 oz Steens blended syrup or Molasses
• 1/2 oz Almond syrup
• 1/2 oz Lemon Juice
• Put blackberries and grapefruit juice in a shaker. Muddle until thoroughly combined. Add ice, almond syrup, lemon juice, syrup, and Bourbon. Shake and strain into a coupe-style glass and garnish with a grapefruit wedge.

Instructions

1. Put blackberries and grapefruit juice in a shaker. Muddle until thoroughly combined. Add ice, almond syrup, lemon juice syrup, and Bourbon. Shake and strain into a coupe-style glass and garnish with a grapefruit wedge.

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Ginger Pork & Summer Squash Stir-Fry

A quick weeknight stir-fry with tender pork, fresh vegetables, and a sweet-savory ginger soy sauce that's ready in about 30 minutes.

Ingredients

• 1 lb thinly sliced pork
• 2 small zucchinis, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, cored and sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon fresh ginger, minced
• 2 cloves of garlic, minced
• 2 tablespoons vegetable oil
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, ginger, and garlic. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the pork and cook for 3–4 minutes until browned. Remove to a plate.
4. Add the remaining tablespoon of oil to the skillet.
5. Add the zucchini, mushrooms, and bell pepper. Stir-fry for 4–5 minutes until just tender but still crisp.
6. Return the pork to the skillet.
7. Pour the sauce over everything and toss until the pork and vegetables are evenly coated. Cook for another 1–2 minutes until the sauce thickens slightly.
8. Sprinkle with sliced green onions and serve immediately over steamed rice or noodles.

Notes

• Slice the pork as thinly as possible for quick cooking.
• Don't overcrowd the pan; cook the pork in batches if necessary.
• For a little heat, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes.
• Finish with toasted sesame seeds for extra flavor and crunch.

Cook's Note: One of the best things about a stir-fry is that it works with whatever vegetables are hanging around in your refrigerator. Swap the zucchini, mushrooms, or bell pepper for broccoli, snap peas, carrots, cabbage, green beans, asparagus, or any combination you have on hand. Just keep the total amount of vegetables about the same, and you'll have dinner on the table in no time.

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Southern Pickled Green Onions

Here’s a simple sliced pickled green onion recipe with that porch pantry feel — crisp, tangy, and perfect on beans, sandwiches, grilled meats, tacos, or tucked beside a summer supper.

Ingredients

• 2 bunches green onions, thinly sliced (white and green parts)
• 1 cup white vinegar
• 1 cup water
• 2 Tbsp sugar
• 1 Tbsp kosher salt
• 2 garlic cloves, thinly sliced
• 1 tsp black peppercorns
• 1/2 tsp red pepper flakes (optional for a little Louisiana heat)

Instructions

1. Pack the sliced green onions into a clean pint jar. Add garlic, peppercorns, and red pepper flakes if using.
2. In a small saucepan, combine vinegar, water, sugar, and salt.
3. Bring the mixture just to a simmer, stirring until the sugar and salt dissolve.
4. Carefully pour the hot brine over the onions, making sure they are fully covered.
5. Let cool to room temperature. Seal and refrigerate.
6. They’ll be lightly pickled in about an hour but really shine after sitting overnight.

Notes

These are mighty fine piled on red beans and rice, burgers, hot dogs, tacos, grilled fish, or scattered over a bowl of white beans and smoked meat gravy. The brine is good too — don’t throw it out. A splash in potato salad or slaw wakes things right up.

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Some of the best barbecue doesn't require a smoker, a backyard full of equipment, or an entire Saturday spent tending a fire. These low and slow oven ribs prove that a rack of baby backs, a handful of pantry spices, and a little patience can turn out ribs so tender they barely stay on the bone.

The secret is a coating of mayonnaise and Creole mustard mixed with a smoky spice rub. As the ribs cook gently for hours, the mayonnaise melts away, quietly basting the meat and helping build a flavorful crust without leaving behind any mayo flavor. A final brush of barbecue sauce and a quick trip under the broiler creates that sticky, caramelized finish that makes everyone reach for one more rib.

Whether you're hiding from a Louisiana summer, feeding friends on game day, or just craving barbecue without firing up the pit, this recipe delivers tender, juicy ribs with very little effort. Serve them with potato salad, baked beans, coleslaw, or whatever side dish your family insists belongs next to a good rack of ribs.

Slow & Low Cajun Ribs

These Slow & Low Cajun Ribs are the kind of meal that makes everyone linger around the kitchen waiting for “just one more rib.” Slow roasted until fork tender, these ribs are coated in smoky Cajun spices and baked low and slow for deep flavor without spending all day tending a grill. A simple Southern-style trick helps create juicy, flavorful ribs with sticky caramelized edges that taste like they came straight from a backyard smokehouse. Perfect for summer gatherings, Sunday suppers, and hot Louisiana days when you want big flavor with less fuss.

Ingredients

• 1 rack baby back pork ribs (about 1 kg) or St.Louis style ribs
• 1/2 tsp. cumin
• 2 tsp. paprika
• 1 tbsp. garlic powder
• 2 tsp. chili powder
• 2 tsp. salt
• 1 Tbsp. coarsely ground black pepper
• 1/4 cup packed brown sugar
• 1 tsp. dry yellow mustard
• 3/4 cup Blue Plate Mayonnaise
• 2 Tbsp Creole Mustard
• 1/3 cup of your favorite BBQ sauce

Instructions

1. Preheat the oven to 225°F.
2. In a medium bowl, combine all dry ingredients.
3. Divide the spice mixture in half. Mix one half with the mayonnaise and mustard, reserving the remaining half for seasoning the ribs.
4. Place large sheets of aluminum foil on a rimmed baking sheet.
5. Rinse the pork ribs and pat dry with paper towels. Remove the membrane from the back of the ribs.
6. Place the rack of ribs on a large sheet of aluminum foil (cut the rack in half if needed to fit the pan).
7. Spread half of the mayonnaise mixture evenly over the ribs. Sprinkle with half of the reserved dry seasoning mixture. Drizzle lightly with BBQ sauce.
8. Flip the ribs over and repeat on the other side with the remaining mayonnaise mixture, seasoning, and a little more BBQ sauce.
9. Wrap the ribs tightly in the foil, crimping and sealing the edges well.
10. Bake for 3–4 hours, or until the ribs are very tender.
11. Once tender, remove from the oven and carefully open the foil. Discard as much liquid as possible. Brush the ribs with additional BBQ sauce.
12. Set the oven to broil and broil until the sauce begins to caramelize, about 2–4 minutes. You can also finish the ribs on a preheated grill for extra smoky flavor.
13. Serve hot.

Notes

St. Louis Ribs are my personal favorite for this recipe. I cook the St. Louis ribs 30 minutes longer than the Baby Back.

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Here, tender shrimp spread, cool cucumber Benedictine, and a Cajun-style deviled egg salad form the layers, each one creamy and bright with herbs. It’s the sort of dish that feels a little fancy without actually being fussy — perfect for brunch, Easter lunch, or any gathering where people are inclined to linger at the table a little longer than planned.

The beauty of a sandwich cake, though, is how forgiving it is. The fillings can easily be swapped depending on the season or what you happen to have on hand. Smoked salmon salad, tuna salad, pimento cheese, chicken salad, or even a simple herbed cream cheese spread all work beautifully. A layer of thinly sliced cucumbers or roasted vegetables can slide right in as well. Think of it less as a strict recipe and more as a framework for building a savory layer cake.

Once assembled and lightly frosted with a cream cheese spread, the whole thing chills until the layers settle together. When sliced, it reveals a tidy cross-section that’s as pretty as it is satisfying — a reminder that sometimes the most charming dishes are just familiar ingredients stacked together in a slightly unexpected way.

Southern Sandwich Cake-Louisiana Smörgåstårta

This Lenten-friendly sandwich cake brings the Scandinavian smörgåstårta to the Southern table—layers of soft bread and light seafood fillings stacked and dressed like a savory cake. The best part? The fillings are endlessly flexible, so you can swap in whatever spreads or salads you love.

Ingredients

• 12 slices firm, square-shaped, crusts removed (this is a great use for day-old bread)
• ¾–1 cup shrimp spread
• ¾–1 cup cucumber Benedictine spread
• ¾–1 cup egg salad
• 1½ cups savory frosting
• Garnish (optional)
• sliced cucumbers, cooked shrimp, fresh dill or chives. radish slices, capers, green onions, carrot flowers, edible flowers, etc.

• 12 oz cream cheese, at room temperature
• 1/4 cup Blue Plate Mayonnaise
• 4 tblsp softened butter

• 10 hard-boiled eggs, small diced
• ½ cup Blue Plate mayonnaise
• 1 tablespoon yellow mustard or Dijon mustard
• 1 green onion, thinly sliced
• 1 rib celery, finely diced
• 2 teaspoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• ½ tablespoon Worcestershire sauce
• 1 tablespoon dill pickle juice

• 2 cucumbers, peeled and shredded
• 1/2 white onion shredded
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp white pepper
• 14 oz cream cheese, room temperature
• 4 sprigs of dill, large stems removed, finely chopped
• 1 handfuls of chives, finely chopped
• 1/4 cup Blue Plate mayonnaise
• 2 tbsp sour cream
• 5 dashes hot sauce

• 3 ounces cream cheese, room temp
• 1/4 cup Blue Plate mayonnaise
• 1 tablespoon Creole mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon
• 1 pound cooked, shelled, small shrimp (or cut up large ones)
• 1/4 cup sliced green onions
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon hot sauce
• Freshly ground black pepper, salt & creole seasoning to taste

Instructions

1. Line a 9-by-5-inch metal bread baking pan with plastic wrap, allowing for a 4-inch overhang on all sides.
2. To assemble: Line the bottom of the pan with 3 slices of the bread. Spread evenly with the egg salad. Top with a layer of the 3 slices of bread and gently press down to adhere to the egg salad. Top with the cucumber spread and sliced cucumbers. Gently press down the 3 slices of bread on top of the cucumber layer. Top bread with layer of shrimp spread and top with last layer of bread ,gently press to adhere to the bread. Once again, gently press down on the to evenly compress the layers. Wrap in plastic and refrigerate to allow the layers to set, 2 hours or up to overnight.
3. Remove the cream cheese spread 30 minutes prior to decorating the smorgastarta to bring to room temperature.
4. Unmold the cake and remove the plastic wrap. Place onto a serving platter. Using a sharp knife, trim the sides of the smorgastarta, if needed. Using an offset spatula, spread the cream cheese all over, as if frosting a cake.
5. 6. To decorate: Decorate the sides and top of the cake as desired with the ham cut-outs, herbs, cucumbers, radishes and lemon slices. Add egg wedges, if desired. Finish with a pinch or two of freshly ground black pepper.

1. To make the cream cheese spread: In a large mixing bowl, add the cream cheese. Using a hand mixer, beat until creamy. Add the mayonnaise and butter. Beat until very smooth and spreadable.
2. If not using right away, put in fridge. Remove from fridge and allow to get to room temp before frosting the cake.

1. Combine the mayonnaise, green onion, mustard, celery, dill, Cajun seasoning, smoked paprika, Worcestershire sauce, and pickle juice in a medium bowl. Stir until well blended. Gently fold in the grated eggs until everything is evenly combined. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning if needed. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. For something a little lighter, serve it tucked into lettuce cups or alongside sliced tomatoes and cucumbers. And of course, it’s perfect as one of the savory layers in a sandwich cake, where its creamy texture and deviled egg flavors pair beautifully with seafood and herb spreads.

1. Drain the vegetables: Place the shredded cucumber and onion in a fine colander set over a bowl. Sprinkle lightly with salt, toss to combine, and let sit for several minutes to release their moisture. Reserve the liquid that drains into the bowl.
2. Make the paste: Transfer the cucumber and onion mixture to a blender or food processor and pulse until it forms a smooth paste.
3. Remove excess moisture: Spoon the paste into a clean kitchen towel and wring out as much liquid as possible over the bowl with the reserved vegetable water. Set the drained paste aside.
4. Blend the base: Return the well-drained cucumber and onion paste to the blender or food processor. Add the cream cheese, sour cream, mayonnaise, white pepper, and garlic powder. Blend until smooth and well combined.
5. Finish the spread: Transfer the mixture to a bowl. Stir in the chopped chives and dill until evenly incorporated.
6. Season: Taste and adjust seasoning, adding hot sauce if desired. Chill until ready to use.

1. In a medium bowl, combine the softened cream cheese, mayonnaise, Creole mustard, lemon juice, and garlic powder. Stir until smooth and well blended.
2. Add the chopped shrimp, green onions, parsley, and hot sauce. Gently fold the mixture together until the shrimp is evenly coated.
3. Season with freshly ground black pepper, salt, and Creole seasoning to taste.
4. Cover and refrigerate for 30–60 minutes to allow the flavors to meld.
5. Serve chilled as a spread for crackers, a filling for sandwiches, or as a layer in a savory sandwich cake.

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Duck Schnitzel with Hunters Sauce

As duck season winds down, it’s the perfect time to get creative in the kitchen. This Louisiana twist on a classic German schnitzel is sure to keep hunters and duck lovers more than satisfied.

Ingredients

• 3/4 cup Blue Plate mayonnaise
• 3 tablespoons Creole mustard
• 3 dashes hot sauce
• 3/4 teaspoon Cajun/Creole seasoning

• 1 1/2 cups peanut or vegetable oil, adjusted as needed for frying
• 4 duck breasts, skin removed
• 3 cups breadcrumbs
• 2 tablespoons grated Parmesan
• 1 tablespoon Creole/Cajun seasoning

• 8 slices of bacon, diced
• 2 Tablespoons Butter
• 1/2 cup shallot or onion diced
• 4 cloves of garlic minced
• 16 oz of Mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 Tbsp Tomato Paste
• 1/2 cup Red Wine
• 2 cups Chicken or Beef Broth
• 1 Tbsp Worcestershire Sauce
• 2 Tbsp Soy Sauce
• 2 teaspoons Cajun/Creole seasoning
• 2 -4 tbsp Cream ( depends on how creamy you would like it) omit if just want a brown gravy

Instructions

1. Marinate the duck--Combine all marinade ingredients in a large zip-top bag, bowl, or shallow dish. Massage the bag or stir well to combine fully.
2. Pound the duck--Pound each duck breast to about ¼-inch thickness. You can do this between sheets of plastic wrap or parchment, or—my favorite—right inside a zip-top bag (no splatter). Use a meat mallet, rolling pin, or even a heavy skillet.
3. Marinate--Add the duck to the marinade. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours.
4. Bread the duck--In a shallow dish, combine breadcrumbs, Parmesan, and seasoning. Remove duck from the marinade and gently swipe off excess (it doesn’t need to be spotless—just mostly mayo-free so it crisps properly).
5. Dredge each piece in the breadcrumb mixture, pressing firmly to coat. Place on a wire rack and let rest for 10–15 minutes to help the coating adhere.
6. Heat the oil--When ready to cook, pour oil into a large cast-iron skillet until it reaches just under ½ inch deep. Heat over medium-high heat.
7. Fry--Heat oil to 365°F. (No thermometer? Drop in a breadcrumb—it should immediately sizzle.)
8. Fry duck in batches, careful not to overcrowd the pan. Cook 3–4 minutes per side, until deeply golden and crisp.
9. Transfer to a paper towel–lined plate to drain. Repeat with the remaining duck.

1. Cook the bacon--In a large skillet over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside. Carefully drain off excess bacon fat, leaving about 1–2 tablespoons in the skillet.
2. Sauté the vegetables--Melt the butter in a large skillet over medium-high heat. Add the onion, garlic, and mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, softened completely, and begun to brown, about 10–15 minutes.
3. Build the roux--Reduce heat to medium-low. Sprinkle in the flour and stir to evenly coat the mushrooms. Cook for 30–60 seconds to remove the raw flour taste.
4. Add tomato paste and wine--Stir in the tomato paste and cook for about 2 minutes, allowing it to lightly brown. Slowly pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan. The mixture will be thick at this stage.
5. Finish the gravy--Add the beef broth a little at a time, stirring until smooth. Stir in Worcestershire sauce, soy sauce, and seasoning. Increase heat to bring the gravy to a gentle boil, then reduce to a simmer. Cook for 10–15 minutes, until thickened. Add back in bacon and combine.
6. Optional cream finish--Stir in the cream, if using. Taste and adjust seasoning as needed.
7. Hold or reheat--Cover and keep warm until ready to serve. Reheat gently if needed—if the gravy thickens too much, thin with a splash of broth or water.

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Smoked Oyster Dip

Designed to win over even the oyster-skeptical, this creamy dip balances smoky oysters with rich, smooth texture—proof that affordable ingredients can still feel refine

Ingredients

• 8 oz cream cheese, softened
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tbsp Worcestshire
• ½ tbsp fresh lemon juice
• 1 tbsp fresh parsley
• ¼ tsp cayenne
• ½ tsp smoked paprika
• ⅛ tsp Louisiana hot sauce
• 1 3 ½ oz can smoked oysters, chopped, and oil reserved

Instructions

1. In a medium bowl, add cream cheese, mayonnaise, sour cream, Worcestershire, lemon juice, parsley, cayenne, smoked paprika, and hot sauce. Mix well.
2. Add chopped oysters and the reserved oil from the can. Gently combine. Cover and chill the bowl in the refrigerator for at least 30 minutes so the flavors can develop and meld together.
3. Transfer to a small bowl and serve with crackers or sliced French bread.

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Chow-Chow Ham Salad

Salty ham, sweet-tangy chow-chow, and just enough creaminess to bring it all together. Perfect for crackers, sandwiches, or straight from the bowl.

Ingredients

• 3 cups chopped ham
• 1/4 cup chopped celery
• 1/4 cup finely chopped onions
• 1/2 cup Blue Plate Mayonnaise
• 2 tbsp Dijon mustard
• 3 tbsp Cajun Chow Chow( or a relish of your choice)
• 2 boiled eggs chopped
• 2 tsps Creole seasoning
• 3 dashes hot sauce

Instructions

1. Combine all ingredients and let flavors combine for 30 minutes.

Notes

•  Serve ham salad in a sandwich, over greens, or as a dip.
• If you prefer a smoother texture, place the mixture in a food processor and pulse until it reaches your desired texture.

Recommended Products

Blue Plate Mayonnaise

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