Michael Stanly

Whatever it is, it's spicy and it's Cajun.

These recipes are influenced by the heritage of the land and the tradition of the people of Louisiana.  They have become family recipes and are intended to capture the flavors and rich diversity of our home state.   

A brief timeline best illustrates the impact that the settlers of Louisiana had on the foods we love.

Prior to the 1700's- Native Americans, including the Choctaw, harvest foods from the land

Cooking Secrets

Use 'time and thyme'. 

--Time--Cook it as slowly as possible, allowing the flavors to form a symphony

--Thyme--And, don't forget fresh, minced thyme for a key, distinctive flavor   

Add every ingredient, even water, slowlyand evenly, mixing it in thoroughly

Only fresh ingredients willever do, especially okra, and even spices

Native ingredients, such as Creole tomatoes and peanut oil, will get you a step closer to a true heritage dish

You're better off erring to the dark side with your roux, than making it too light and not flavorful enough

Use extra water when cooking rice so that is as fluffy as can be when done

Secret ingredients include a little brown sugar in dishes, and some file--even when the recipe doesn't call for it

Adjust filé and bay leaves to taste, as these ingredients’ taste vary widely. 

Stir very often, cook slowly over low heat.

Try these recipes...!

Recipe Archive

My maternal grandmother is descended from Jean Baptiste Jeanson, who lived in Port Royal, Nova Scotia in the early 1700s and whose family resettled in Louisiana with so many other Acadians around 1755.