It ain't all just seafood, ya know. As they say down in Acadiana, a Cajun wil eat just about anything that doesn't eat him first. That goes for New Orleanians too. In addition to all the great game that the "sportsman's paradise" of Louisiana has to offer -- everything from duck to rabbit to even nutria in some quarters -- New Orleans' French-influenced culinary traditions also bring items like ris de veau (sweetbreads) and foie gras to our tables, as well as a wealth of charcuterie, sausages and pâtés. Here's where it can get really interesting ...
- Andouille-Stuffed Pork Tenderloins with Rosemary Butter Glaze
- Apple-stuffed Barbecue Pork Roast: the Grand Prize winner from Tony Chachere's recipe contest (outside link)
- Cochon de lait: Cajun-style pit-roasted suckling pig. Magnificent, if you can pull it off.
- Crawfish-stuffed Filet Mignon with Crawfish Sauce Bordelaise, from Emeril's Restaurant
- Natchitoches Spicy Meat Pies, and the story behind them
- Pannéed Veal: Breaded, pan-fried veal cutlets
- Rabbit Tenderloin on a Tasso-Parmesan Grits Cake, with Sautéed Spinach and Creole Mustard Sauce, from Brigtsen's Restaurant. One of the best dishes in the city.
- Pot-braised Roast Beef "debris", for po-boys or whatever else you like.
- Round Steak and Onions with Gravy (good, simple Cajun food)
- Sweetbreads Madeira from the late, lamented Corinne Dunbar's Restaurant
- Venison and Andouille Sausage Cassoulet
creole and cajun recipe page | the gumbo pages' home page
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Chuck Taggart (e-mail chuck)