These quick and easy weeknight dishes are fun takes on Louisiana favorites.
New Orleans Oysters and Pappardelle Bordelaise
New Orleans’ garlicky white wine bordelaise sauce differs from the French original, and it’s a classic in its own right in this recipe for New Orleans Oysters and Pappardelle Bordelaise. Find more oyster recipes here.
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- ¼ cup dry white wine
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon dried oregano
- 1 (8-ounce) container raw oysters, drained and roughly chopped
- ¼ cup unsalted butter
- ¼ cup chopped fresh parsley
- 2 tablespoons sliced green onion
- ½ pound pappardelle, cooked according to package directions for al dente
- ¼ cup grated Parmesan cheese
- ¼ cup torn fresh basil
- Garnish: freshly grated Parmesan, fresh basil
- In a large saucepan, heat oil over medium heat. Add garlic, and cook, stirring occasionally, until lightly golden brown, 3 to 5 minutes.
- Add wine, salt, red pepper, and oregano. Bring to a boil. Add oysters and butter; cook until wine is slightly reduced and oysters are firm, 2 to 3 minutes. 3. Stir in parsley and green onion. Add pasta, and cook, stirring occasionally, until pasta is nicely coated with sauce and heated through, 1 to 2 minutes. Add cheese and basil, tossing until combined. Garnish with cheese and basil, if desired.
Sheet Pan Steak with Cabbage Slices and Creole Ranch
Doubling the Creole ranch is a very good idea. You’ll want to put it on everything.
- 2 (10 to 11-ounce) rib eye steaks
- 2 tablespoons olive oil, divided
- 2 tablespoons steak seasoning
- 1 pound green cabbage, thickly sliced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper, divided
- ¼ cup mayonnaise
- ¼ cup whole buttermilk
- 2 tablespoons finely chopped green onion
- 1 tablespoon chopped fresh dill
- ¾ teaspoon Creole seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 3 green onions
- Garnish: chopped green onion
- Preheat oven to broil. Line a rimmed baking sheet with foil.
- Coat steaks with 1 tablespoon oil. Sprinkle evenly with steak seasoning, and place on prepared pan.
- In a large bowl, gently toss together cabbage, kosher salt, ¼ teaspoon black pepper, and remaining 1 tablespoon oil. Arrange in a single layer around steak.
- Broil until steak and cabbage are browned on one side, 5 to 7 minutes.
- Meanwhile, in a medium bowl, whisk together mayonnaise, buttermilk, finely chopped green onion, dill, Creole seasoning, garlic powder, onion powder, and remaining ¼ teaspoon black pepper.
- Turn steak and cabbage. Place green onions on pan.
- Broil until steak is browned on remaining side, cabbage is tender, and an instant-read thermometer inserted in steak registers 135°, or to desired degree of doneness, 5 to 7 minutes. Let steak stand for 10 minutes before slicing. Serve with sauce. Garnish with chopped green onion, if desired.
Pork Chops with Marchand du Vin
A bright side salad will complete this deceptively decadent meal.
- 2 tablespoons olive oil
- 4 (½-inch thick) center-cut pork chops
- 1 tablespoon plus 1¼ teaspoons kosher salt, divided
- 2 cups beef broth
- ½ cup dry red wine
- 1 shallot, minced
- 1 tablespoon sliced fresh chives
- ¼ teaspoon coarse ground black pepper
- 2½ cups whole milk
- 1 cup water
- 1 cup quick-cooking grits
- ½ cup crème fraîche
- Garnish: sliced fresh chives
- In a large skillet, heat oil over medium heat.
- Sprinkle 1 tablespoon salt all over pork chops. Add pork chops to skillet, and cook, turning occasionally, until browned on both sides and an instant-read thermometer inserted in center, without touching bone, registers 150°, 10 to 15 minutes. Remove from skillet, and drain excess fat.
- Add broth, wine, and shallots to skillet. Bring to a boil over high heat; reduce heat, and simmer, stirring occasionally, until thickened and coats the back of a spoon, about 15 minutes. Stir in chives, ¼ teaspoon salt, and black pepper.
- Meanwhile, in a small saucepan, bring milk and 1 cup water to a gentle boil. Vigorously whisk in grits; cook, stirring frequently, until thickened and tender, 5 to 7 minutes. Remove from heat; stir in crème fraîche and remaining 1 teaspoon salt.
- Spoon sauce over pork, and serve with grits. Garnish with chives, if desired.
Fried Muffuletta Sandwiches
There is a spirited debate about the best temperature at which to serve a muffuletta. In the winter, who could take issue with slightly melted cheese?
- 1 cup olive salad*, drained well
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 3 tablespoons vegetable oil
- 8 (¼-inch-thick) slices mortadella
- 2 tablespoons mayonnaise
- 4 sesame buns, buttered and toasted
- 4 slices Genoa salami
- 4 slices capicola
- 12 slices provolone cheese
- Kettle-cooked potato chips, to serve
- In a small bowl, combine olive salad, basil, and oregano.
- In a large skillet, heat oil over medium heat. Working in batches, if necessary, add mortadella, and cook, turning occasionally, until crispy and golden brown, 2 to 3 minutes.
- Spread a thin layer of mayonnaise on cut sides of buns. Place 2 slices of mortadella, 1 slice salami, 1 slice capicola, and 3 slices provolone on each bottom bun. Top with olive salad mixture and top half of buns. Serve with chips.
Blackened Catfish with Cauliflower Rice
Be sure to use a high smoke-point oil—like vegetable or canola—because this pan will get quite hot.
- 1 tablespoon vegetable oil
- 2 tablespoons blackening seasoning
- 4 (6- to 7-ounce) catfish fillets
- 2 (10-ounce) packages fresh cauliflower rice
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon kosher salt
- Lime wedges, to serve
- Garnish: chopped cilantro
- In a large cast-iron skillet, heat oil over medium-high heat.
- Sprinkle blackening seasoning all over catfish. Carefully place fish in skillet. Cook until well browned and flakes easily with a fork, 4 to 5 minutes per side.
- In a medium skillet, heat cauliflower rice over medium heat until heated through, 5 to 10 minutes. Stir in lime juice, cilantro, and salt. Serve fish over cauliflower rice with lime wedges. Garnish with cilantro, if desired.