New Orleans is one of my favorite places - the people, the music, and the food always make me want to go back to experience it again. I've walked through the various cemetaries, taken the street car up St. Charles; I've had beignets and chicory coffee at Café du Monde, eaten at fancy Creole restaurants, had po' boys down by the levee, drank Abitas in a dive bar off Decatur, been served gumbo in the dark, locals-only places well off the beaten track, and have tried to bring some of what New Orleans means to me to my cooking.
The number of boondoggles I've gone on to get this recipe right...
...and it's pretty damned right.
A Creole-y addition to your Mardi Gras celebrations.
And simple to make
Delicious, and pretty easy.
Mmmm... dirty rice.
Pecan Encrusted Trout
My "dessert" for the Mardi Gras party, and another dish that my vegetarian friends bend the rules on.
I love this dish.
Laissez les bon temps rouler!