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Published on Leave a comment on The Humble Mirliton

What Is a Mirliton (Chayote)?

Mirliton (pronounced MER-lih-ton in Louisiana, or sometimes MELLY-tawn in New Orleans) is the local Creole/Cajun name for chayote squash, a pale green, pear-shaped vegetable in the gourd family. It has:

  • A thin, edible skin
  • Crisp pale flesh
  • A mild, slightly sweet flavor
  • A single soft, flat pit-like seed

Its texture is somewhere between summer squash, cucumber, and apple—firm when raw, tender when cooked, but never mushy.

Origins & Use in American Cuisine

Origins

Chayote is native to Mesoamerica (Mexico/Central America). It was introduced to New Orleans through Caribbean and Latin American trade routes in the 1700s–1800s. Louisiana became the U.S. region most culturally associated with “mirliton.”

American Culinary Use

Although grown and eaten across the U.S. (especially in Latin, Filipino, and Asian communities), mirliton’s strongest American identity is in Creole and Cajun cooking.

Louisiana Uses

  • Stuffed mirliton with shrimp, crab, or sausage (recipe below)
  • Mirliton casserole with seafood
  • Pickled mirliton
  • Mirliton slaw (raw)
  • Mirliton and shrimp dressing (holiday dish)
  • Mirliton sauté with garlic, onion, and tomatoes

In Louisiana, the popular mirliton appears heavily in holiday meals, especially Thanksgiving and Christmas.

Other U.S. Uses

Outside Louisiana, chayote shows up in:

  • Tex-Mex soups & stews
  • California and Southwest sautéed vegetable dishes
  • Vegan/vegetarian cooking (used as a low-carb squash substitute)
  • Pickled or raw in salads (especially in Hispanic American communities)

Classic Creole Stuffed Mirliton with Shrimp

This is the traditional New Orleans style: soft baked mirliton shells filled with a savory shrimp dressing.

Ingredients

  • 4 large mirliton (chayote)
  • 1 lb small shrimp, peeled & deveined (save shells for stock if you want)
  • 1 medium onion, diced
  • 1 small bell pepper, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • ½ cup breadcrumbs (more as needed)
  • ½ cup chopped green onions
  • ¼ cup chopped parsley
  • 1 tsp Creole seasoning (or paprika + cayenne + thyme)
  • Salt & black pepper to taste
  • Optional: ½ cup cooked crabmeat (very traditional)
  • Optional topping: extra breadcrumbs mixed with butter or parmesan

Instructions

1. Cook the mirliton

  1. Boil whole mirlitons in salted water (or steam them) for 45–60 minutes, until fork-tender.
  2. Cool slightly, cut in half lengthwise, and remove the seed.
  3. Scoop out the flesh, leaving the shells intact.
  4. Chop the flesh roughly and set aside.

2. Make the shrimp dressing

  1. Sauté onion, celery, and bell pepper in butter + olive oil until soft.
  2. Add garlic; cook 1 minute.
  3. Add chopped mirliton flesh and cook 5–7 minutes to evaporate moisture.
  4. Add shrimp and cook just until pink.
  5. Season with salt, pepper, and Creole seasoning.
  6. Remove from heat, add green onions, parsley, and enough breadcrumbs to bind.
  7. (Optional) Fold in crabmeat gently.

3. Stuff & bake

  1. Preheat oven to 350°F (175°C).
  2. Pile filling into the mirliton shells.
  3. Top with seasoned breadcrumbs or parmesan.
  4. Bake 20–25 minutes, until lightly browned on top.

Serves 4 (as entree) or 8 (as side)

Serving Notes

  • Traditionally served as a side dish with holiday meals, though many New Orleanians eat it as an entrée.
  • Leftovers reheat beautifully and freeze well.
  • Works equally well with ground pork, andouille sausage, or crab alone.

Entertainment: Gone, But Not Forgotten: 

Published on Leave a comment on The Rivergate Convention Center

The Rivergate Convention Center, completed in 1968 at the foot of Canal Street in New Orleans, stood as a hallmark of modernist architecture and a pivotal element in the city's mid-20th-century urban revitalization efforts. Designed by the renowned local firm Curtis and Davis Architects and Planners, in collaboration with structural engineers from Skilling, Helle, Christiansen, and Robertson, the Rivergate was conceived to replace the outdated Municipal Auditorium and to bolster New Orleans' position as a premier destination for conventions and exhibitions.

Architectural Significance

Rivergate Convention Center elevation

The Rivergate's most striking feature was its innovative roof—a series of six thin-shell concrete barrel vaults, each spanning approximately 253 feet. This design allowed for a vast, column-free interior space, accommodating 130,000 square feet of exhibition area and seating for up to 17,500 attendees. The roof's undulating form was not only an engineering marvel but also a symbolic representation of the nearby Mississippi River's rolling waves. At the time of its construction, the roof was among the longest thin-shell concrete spans globally, showcasing advancements in architectural engineering.

Role as an Exhibition Space

Beyond its architectural feats, the Rivergate served as a versatile venue for a myriad of events, including trade shows, conventions, Mardi Gras balls, and even the lying in state of gospel singer Mahalia Jackson in 1972. Its strategic location and expansive facilities made it a central hub for both local and international gatherings, significantly contributing to the city's economic and cultural landscape.

Decline and Demolition

By the 1980s, the Rivergate faced obsolescence with the emergence of larger venues like the Ernest N. Morial Convention Center and the Louisiana Superdome. Economic shifts, including the downturn of the oil industry, prompted New Orleans to explore alternative revenue sources, leading to the legalization of land-based casinos. Despite initial plans to repurpose the Rivergate for casino use, political and economic pressures favored its demolition. In 1995, the Rivergate was razed to make way for Harrah's Casino, now known as Caesars New Orleans.

The Tunnel

The tunnel under the Rivergate Convention Center was a significant part of the site's infrastructure and remains an important — though now largely hidden — piece of New Orleans’ urban fabric.

When the Rivergate was constructed in the 1960s, a vehicular tunnel was built beneath it to connect Canal Street with Poydras Street. This tunnel was a clever urban planning solution to accommodate the Rivergate’s placement at the foot of Canal Street — a crucial corridor between the Central Business District and the Mississippi Riverfront.

The tunnel was constructed in anticipation of the Riverfront Expressway segment, a highly controversial project proposed in the 1960s. It was meant to serve as a covered portion (or underpass) of the elevated highway where it would dip briefly underground beneath the Rivergate structure. This would allow the massive convention center to span across the expressway without interrupting its flow — a compromise to preserve the building's large interior and exterior footprint while still accommodating federal highway development.

The expressway was never built, due to fierce public opposition, especially from:

  • The Vieux Carré Commission
  • Preservationists like Ada Louise Huxtable and local activists
  • National attention from the National Trust for Historic Preservation

By 1969, the expressway project was killed — a major early victory for the historic preservation movement in the U.S.

Legacy

The Rivergate remains a significant chapter in New Orleans' architectural history, exemplifying the city's embrace of modernist design and its ongoing evolution in response to economic and cultural shifts. While the physical structure no longer stands, its influence persists in discussions about urban development, preservation, and the balance between innovation and heritage.

Entertainment: Food & Beverage: Food Festivals: 

Published on Leave a comment on New Orleans Wine & Food Experience (NOWFE)

The New Orleans Wine & Food Experience (aka NOWFE) is a premier annual festival celebrating the city's rich culinary and cultural heritage. Scheduled for its 33rd year, the 2025 event will take place from June 11 to June 15, offering a diverse array of experiences for food and wine enthusiasts.

About NOWFE

NOWFE is renowned for its extensive lineup of events, including wine tastings, gourmet dinners, and interactive culinary experiences. The festival features participation from hundreds of wineries and restaurants, showcasing both local flavors and international cuisines. Over its three-decade history, NOWFE has raised more than $1.5 million for local non-profit organizations, with the 2025 beneficiaries being the Louisiana Restaurant Association Education Foundation, Delgado Community College Culinary Arts Program, and FirstLine Schools' Edible Schoolyard Program.

2025 Event Highlights

  • Vinola: An exclusive wine-tasting event featuring rare and fine wines, held at the Orpheum Theater on June 12.
  • Tournament of Rosés: A celebration of rosé wines accompanied by live music, taking place at Generations Hall on June 13.
  • The Grand Tasting: The festival's flagship event on June 14 at the Ernest N. Morial Convention Center, offering a vast selection of wines paired with dishes from top New Orleans chefs.
  • Burlesque, Bubbly & Brunch: A lively brunch event with burlesque performances and sparkling wines, scheduled for June 15 at the Omni Royal Orleans.
  • Wine Dinners: Intimate dinners hosted at various local restaurants on June 11, each paired with selections from featured wineries.
  • Labs & Experiences: Interactive sessions such as masterclasses, food and wine pairings, and culinary demonstrations occurring throughout the festival.

Tickets & Packages

Tickets for individual events and packages are available for purchase. For example, the "Tasting Package" includes access to both the Tournament of Rosés and The Grand Tasting for $258. Prices for other events vary, and it's recommended to purchase tickets in advance due to high demand.

Venues

Events are hosted at various iconic locations throughout New Orleans, including:

  • Orpheum Theater
  • Generations Hall
  • Ernest N. Morial Convention Center
  • Omni Royal Orleans
  • Various local restaurants and venues across the city

For more information, event schedules, and ticket purchases, visit the official NOWFE website: New Orleans Wine & Food Experience.

Food & Beverage: Gone, But Not Forgotten: 

Published on Leave a comment on Mrs. Drake’s Sandwiches
Mrs. Drake's Sandwiches

Mrs. Drake's pre-packaged sandwiches were a beloved staple in mid-20th century New Orleans, offering convenience and local flavor to generations of residents. Introduced in the late 1930s, these sandwiches were sold in cellophane-wrapped triangles, with the sandwich cut in half diagonally and presented so that the filling could be seen through the wrapper. They were most often found at checkout counters in neighborhood stores, schools, and corner shops. The brand's mascot—a cheerful "Momma Drake" in a chef’s hat accompanied by four ducklings—embodied the slogan “quacking good sandwiches” .

The sandwiches catered to various tastes and dietary restrictions, featuring options like tuna, Swiss cheese, and the popular luncheon meat with a sweet pickle spread. A standout was the “Lil’ Barbecue,” which broke from the traditional sliced bread format by using buns and a tangy barbecue filling, topped with the signature pickle slice. This innovation resonated with schoolchildren and busy workers alike.

Several popular options have been fondly remembered by locals:

  • Luncheon Meat and Pickle: This classic sandwich featured a thin slice of luncheon meat paired with a tangy spread—likely a blend of mayonnaise and mustard—and topped with a sweet, crunchy pickle.
  • Luncheon Meat and Potato Salad: A unique combination where the meat was accompanied by a mild potato salad, offering a different texture and flavor profile.
  • Tuna Salad: A staple for many, though some recalled it as being relatively bland.
  • Swiss Cheese: A simple option, often chosen by those observing meatless Fridays, though it was noted for its chewy texture.
  • Chicken Salad: Available as early as 1937, this variety offered a creamy and satisfying option for sandwich lovers.

The enterprise was owned by Clifton L. Ganus Sr., a prominent New Orleans businessman and philanthropist. Ganus also operated A&G restaurants and was deeply involved in civic and educational initiatives, including founding the Lake Terrace School and serving as a trustee at Harding College.

While Mrs. Drake’s sandwiches eventually disappeared from shelves as fast food chains and modern cafeterias became more prevalent, they remain a nostalgic memory for many New Orleanians who fondly recall their unique taste and the era they represent.

Entertainment: Food & Beverage: Food Festivals: Music: 

Published on Leave a comment on Oak Street Po-Boy Festival

The Oak Street Po-Boy Festival (commonly known as the Po-Boy Fest) is an annual celebration held in New Orleans, Louisiana, dedicated to the city’s iconic po-boy sandwich. It's typically held in mid-November on Oak Street in the Carrollton neighborhood, near the river bend in Uptown.

Key Features of the Po-Boy Festival:

Po-Boys Galore

  • Dozens of local restaurants, food trucks, and pop-ups serve creative and classic versions of po-boys—everything from shrimp and roast beef to fried lobster, duck confit, and vegan varieties.
  • Vendors often compete in categories like Best Traditional, Best Non-Traditional, and Best Seafood.

Live Music

  • Multiple music stages featuring New Orleans brass bands, funk, zydeco, rock, and more.
  • It’s a street party atmosphere, with bands playing right in the heart of the neighborhood.

Local Art and Crafts

  • The festival includes a large arts market with local vendors selling crafts, clothing, jewelry, and art.

Cultural & Historical Programming

  • Occasionally includes panels or exhibits highlighting the history of the po-boy, its origin during the streetcar strike of 1929, and its role in local culture.

Admission

  • Free to enter, but attendees typically need to purchase a wristband (called a "Po-Boy Pass") to buy food from vendors.
  • Proceeds benefit local organizations and help maintain the Oak Street commercial corridor.

Background on the Po-Boy

The po-boy sandwich originated in New Orleans in the late 1920s, reportedly as a way to feed striking streetcar workers (“poor boys”). It's usually served on crispy French bread, filled with fried seafood, meats, or vegetables, and often “dressed” with lettuce, tomato, pickles, and mayo.

If you're planning to attend, it's best to:

  • Arrive early—it gets crowded fast.
  • Use public transportation (the streetcar runs nearby).
  • Bring cash or a card for vendors and drinks.
Food & Beverage: Gone, But Not Forgotten: 

Published on Leave a comment on R.I.P. The Crawfish King

Al Scramuzza (1927–2025), a colorful and influential figure in New Orleans seafood culture, passed away May 11 at age 97, after a brief illness. Known primarily as the founder of Seafood City, a pioneering seafood market and distribution business, Scramuzza helped shape the city's relationship with commercial seafood in the mid-to-late 20th century.

Early Life

Alfred "Al" Scramuzza was born in 1927 in New Orleans, a city with deep Italian-American roots and a vibrant seafood culture. Though not widely documented, his upbringing in New Orleans exposed him to the culinary traditions and entrepreneurial spirit that defined much of his later work.

Seafood City and Business Career

Scramuzza gained local fame in the 1960s and 70s as the flamboyant founder and pitchman for Seafood City, a seafood retail and wholesale business that became a New Orleans institution. Located on Broad Street, the business was one of the first large-scale seafood markets in the city that combined retail and mass distribution.

Key Contributions:

  • Television Commercials: Scramuzza became a cult figure thanks to his memorable, low-budget TV commercials, often featuring catchy jingles and bizarre, humorous setups. He starred in them personally, dressing up in costumes and using outrageous props. The jingle "Seafood City. Very pretty — 1826 North Broad!" is etched in the memories of many New Orleanians.
  • Democratization of Seafood: He helped bring affordable, fresh seafood to a broader segment of the population, especially working-class families who previously might not have had regular access to items like crabs, crawfish, shrimp, and oysters.
  • Promotion of Crawfish: Scramuzza was particularly instrumental in popularizing crawfish in New Orleans during the 1960s and 70s. Though crawfish were already part of rural and Cajun culinary traditions, he helped mainstream it in urban markets, making it a central feature of the city’s food identity.
  • Mass Distribution: In addition to retail, Scramuzza also oversaw a large wholesale operation, distributing seafood to restaurants, grocery stores, and institutions around the region.

Cultural Influence

Al Scramuzza’s influence went far beyond seafood:

  • He embodied a DIY, streetwise New Orleans entrepreneurialism, promoting his business with flair and grit.
  • His commercials are often cited as examples of local television culture that created strong emotional connections between residents and homegrown businesses.
  • He became a local celebrity, known for his catchphrases, costumes, and energetic personality — a kind of seafood-showman.

Later Years and Legacy

Seafood City closed in 1993, after his landlord sold the space to Walgreens. Despite the business's closure, Scramuzza’s legacy lives on in:

  • Nostalgia for Seafood City and its commercials.
  • The ubiquity of crawfish in New Orleans food culture.
  • His role as a trailblazer in seafood marketing and local TV advertising.

In short, Al Scramuzza wasn’t just a businessman — he was a folk hero of New Orleans food culture, remembered for turning seafood into spectacle and helping make crawfish boils and seafood feasts a staple of city life.

Entertainment: Food & Beverage: Food Festivals: Music: 

Published on Leave a comment on New Orleans Jazz & Heritage Festival
New Orleans Jazz & Heritage Festival

The New Orleans Jazz & Heritage Festival, often simply called Jazz Fest, is one of the most iconic and culturally rich music festivals in the United States. It celebrates the music, culture, and cuisine of New Orleans and Louisiana, with a special emphasis on jazz, blues, gospel, Cajun, zydeco, R&B, funk, and other regional music styles.

Attendees enjoy music from local, regional, national and for many years now, even international artists. Artisans and craftspeople offer unique works across all media, including the annual limited edition Jazz Fest poster. And hungry patrons more than willingly endure long lines for a taste of Fest staples like crawfish bread, white chocolate bread pudding and Crawfish Monica.

Here's a deep dive into its history and evolution:

Origins and Founding (1970)

  • Founded by: George Wein, a jazz impresario and founder of the Newport Jazz Festival, was invited by the New Orleans Hotel Motel Association to create a music festival that would attract visitors.
  • Vision: Unlike other commercial music festivals, Wein envisioned a festival rooted in local culture, with a strong sense of community and heritage.
  • First Festival (April 22–26, 1970):
    • Held in Louis Armstrong Park, then known as Beauregard Square.
    • Attendance: Around 350 people—it was small, but symbolically powerful.
    • Featured artists included Mahalia Jackson, Duke Ellington, The Meters, Fats Domino, and Al Hirt.

Growth and Relocation (1970s–1980s)

  • 1972: The festival moved to the Fair Grounds Race Course, its permanent home since then. This allowed for major expansion in size and layout.
  • 1975: The first of the limited edition silkscreen posters debuted.
  • Cultural Expansion: The addition of crafts, food, and folklife villages broadened the scope beyond music, showcasing local artists, chefs, and craftspeople.
  • 1970s–1980s: Gradual rise in popularity. Jazz Fest began to incorporate more genres including blues, rock, Cajun, and zydeco.

Institutionalization and Global Recognition (1980s–1990s)

  • Jazz & Heritage Foundation: A non-profit organization created to own the festival and reinvest its proceeds into the community through educational and cultural programming.
  • Jazz Fest became known internationally as a must-see cultural event, drawing tens of thousands of tourists annually.
  • Notable performers over the years included:
    • The Neville Brothers (a perennial favorite and festival closer for years)
    • Dr. John
    • Aaron Neville
    • Irma Thomas
    • The Radiators
    • Ella Fitzgerald, Miles Davis, Wynton Marsalis

Modern Expansion and Headliners (2000s–2010s)

  • The festival began booking mainstream rock and pop acts alongside its traditional lineup, including:
    • Bruce Springsteen
    • The Rolling Stones (booked in 2015 but canceled due to illness, eventually appeared in 2024)
    • Paul Simon
    • Elton John
    • Stevie Wonder
  • Multiple stages and tents were developed, including the Gospel Tent, Blues Tent, and Jazz Tent—each with its own unique vibe.
  • The Congo Square Stage honors the African roots of New Orleans music.
  • Attendance numbers grew to over 400,000 people annually.

Cultural and Educational Mission

  • Through the Jazz & Heritage Foundation, the festival funds:
    • Music education programs
    • Heritage School of Music
    • Community grants
    • Cultural preservation efforts
  • The foundation also operates WWOZ 90.7 FM, a beloved New Orleans community radio station.

Challenges and Resilience

  • Hurricane Katrina (2005):
    • Jazz Fest 2006 went ahead as planned, becoming a symbol of resilience and healing for the city.
    • Many locals considered that year's fest one of the most emotional and meaningful.
  • COVID-19 Pandemic (2020–2021):
    • Jazz Fest was canceled for two consecutive years, the first cancellations in its history.
    • Returned in 2022 with massive crowds and renewed energy.

Jazz Fest Today

  • Held over two weekends in late April and early May.
  • Continues to celebrate local culture, with a blend of international stars and New Orleans legends.
  • Not just a concert—Jazz Fest is a cultural immersion, with:
    • Over 70 food vendors offering local specialties (crawfish bread, cochon de lait po’boys, pralines)
    • Multiple arts & crafts areas
    • A Fais Do-Do stage dedicated to Cajun and zydeco music
    • Cultural exchanges, second lines, Mardi Gras Indians, and more

Quint Davis: Architect of Jazz Fest’s Soul

Early Involvement (1970)

  • Quint Davis was involved from the very first Jazz Fest in 1970.
  • A Tulane University student at the time, he worked under festival founder George Wein as an apprentice and stage manager.
  • Though Wein was the original mastermind, Davis quickly emerged as the key cultural liaison between the formal organization and the local New Orleans music community.

Cultural Visionary

  • Davis helped recruit local acts and traditional performers from all over Louisiana — Mardi Gras Indians, gospel choirs, second-line brass bands, and rural Creole musicians — who might otherwise have been left out of a more commercial festival model.
  • He was instrumental in grounding Jazz Fest in authentic Louisiana culture, resisting pressure to make it just another mainstream music festival.

Festival Director and Producer

  • Eventually, Davis took over as Executive Producer and became the public face of the festival.
  • Under his guidance, the fest:
    • Expanded to two weekends
    • Booked international superstars alongside New Orleans cultural icons
    • Added stages like the Fais Do-Do, Congo Square, and Gospel Tent
    • Emphasized local cuisine and crafts as central to the experience

Balancing Global and Local

  • Davis has long walked the fine line between commercial growth and cultural preservation. He introduced megastar acts (like Bruce Springsteen, Beyoncé, and The Rolling Stones), but always ensured that local heritage remained central.
  • He famously said, “Jazz Fest is not a music festival. It’s a cultural festival.”

Post-Katrina Leadership

  • After Hurricane Katrina, Davis was a rallying figure. He ensured that Jazz Fest 2006 took place, providing a crucial sense of normalcy and community during recovery.

Davis' Legacy and Recognition

  • Quint Davis is now widely recognized as the spiritual and operational force behind Jazz Fest for over 50 years.
  • He also runs Festival Productions, Inc.–New Orleans, which produces Jazz Fest and other events.
  • In interviews and documentaries, his deep knowledge of Louisiana music and his passion for cultural preservation have made him a revered figure in both music and heritage circles.

While George Wein laid the foundation, Quint Davis built the house — and turned it into a cathedral of Louisiana culture. Without his deep local knowledge, passion, and tireless advocacy, Jazz Fest wouldn’t be what it is today.

Legacy of the Fest

The New Orleans Jazz & Heritage Festival is more than a music event—it's a living archive of Louisiana’s cultural diversity, blending African, Caribbean, French, Spanish, and Native American influences. It’s one of the few festivals in the world that so fully reflects the spirit of its host city.

Gone, But Not Forgotten: 

Published on Leave a comment on The New Orleans Underground Gourmet

Richard H. Collin was a pioneering food critic, historian, and author based in New Orleans, Louisiana. He is best known for his influential role in shaping the local food scene and documenting the region’s culinary heritage. Here's a summary of the life and career of New Orleans Underground Gourmet:

Early Life and Education

Richard Collin was born in Philadelphia, PA in 1932. He pursued an academic career, eventually earning a Ph.D. in history. He taught at the University of New Orleans (UNO), where he became a respected (and colorful) member of the faculty. Though a trained historian, his passion for food, particularly New Orleans cuisine, became the defining focus of his public life.

Career as a Food Critic

Collin made his mark as one of the first serious restaurant critics in New Orleans. In the early 1970s, he began writing food columns for The New Orleans States-Item and later for The Times-Picayune. He was often referred to as “The Underground Gourmet of New Orleans,” a nod to his pen name and his popular food columns that offered insightful, sometimes caustic, but always knowledgeable takes on the city’s restaurants.

His criticism was influential during a time when restaurant reviews were still relatively rare in local papers. He didn't just praise places—he was honest, sometimes brutally so, which earned him both admirers and enemies in the food industry. He was particularly known for his strong opinions and deep knowledge of classical and Creole cuisine. Readers of his columns and books will recall the term "a platonic dish" being indicative of food he found worthy of the highest praise.

Collin stopped writing restaurant criticism in the 1980s, but his body of work continued to influence later restaurant critics such as Tom Fitzmorris.

Publications

His most famous work is:

  • The New Orleans Underground Gourmet (1973) – Co-authored with his wife, Dr. Rima Drell Reck, the book was a guide to restaurants in New Orleans, both well-known and obscure. It became a landmark publication in the city and is credited with helping locals and tourists alike discover hidden culinary gems. Although long out of print, the book is sought after in secondhand bookstores and online auction sites as a snapshot of the New Orleans culinary scene of the 1970s.
New Orleans Underground Gourmet cookbook

Rima and Richard Collin's The New Orleans Cookbook (1987) is still in print and features 288 recipes "carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes." The book is easy to follow, authentic, with dishes that taste exactly as described. Additionally, readers will appreciate the fascinating historical content.

Collin also contributed to historical scholarship, particularly in European history, and was a devoted teacher at UNO.

Legacy

Richard Collin is remembered not only for his colorful writing and sharp tongue but also for his role in elevating food writing in New Orleans to a serious discipline. His work inspired a new generation of food writers and helped preserve the city's unique culinary culture at a time when it was just starting to be appreciated nationally.

After Hurricane Katrina struck southern Louisiana in August 2005, Collin relocated to Birmingham, Alabama. Collin made periodic trips to New Orleans to eat at his favorite restaurants, and his last New Orleans appearance was at the 2008 Po-Boy Fest.

He continued to reside in Birmingham until his death in 2010. But his contributions live on in the growing body of New Orleans culinary literature and the memory of those who followed his reviews religiously.

Recipe File: 

Published on Leave a comment on Shrimp or Redfish Courtbouillon
Shrimp Courtbouillon

Court bouillon (in Louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison to a rich and complex stock. Since the foods require only a relatively short cooking time, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.

Here's an authentic Louisiana-style Shrimp or Redfish Courtbouillon recipe, deeply rooted in Cajun and Creole cooking. This dish is a rich, flavorful tomato-based stew with a slight kick, typically served over rice.

Redfish or Shrimp Courtbouillon Recipe

Serves: 4-6
Cook Time: 1.5 - 2 hours

Ingredients:

  • 2 lbs redfish fillets (or other firm white fish like snapper, drum, or catfish) or 1.5 lbs shrimp (peeled & deveined)
  • ½ cup vegetable oil (or lard)
  • ½ cup all-purpose flour (for roux)
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 3 cups seafood stock (or water + shrimp shells simmered for flavor)
  • 1 bay leaf
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (adjust to taste)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ cup green onions, sliced
  • ¼ cup fresh parsley, chopped
  • Juice of ½ lemon
  • Hot sauce (to taste, optional)
  • Cooked white rice (for serving)

Instructions:

  1. Make the roux:
    • Heat oil in a heavy-bottomed pot or Dutch oven over medium heat.
    • Gradually whisk in the flour, stirring constantly, until it turns a deep brown color (about 10-15 minutes). Be careful not to burn it.
  2. Add the trinity:
    • Stir in the onions, bell pepper, and celery. Cook until softened (about 5 minutes).
    • Add the garlic and cook for another 1-2 minutes until fragrant.
  3. Build the base:
    • Stir in the diced tomatoes, tomato sauce, and seafood stock.
    • Add the bay leaf, thyme, oregano, paprika, cayenne, salt, and black pepper.
    • Bring to a gentle simmer and let cook for about 30-45 minutes, stirring occasionally.
  4. Prepare the seafood:
    • If using redfish, season the fillets lightly with salt, pepper, and a squeeze of lemon. Cut into portions.
    • If using shrimp, ensure they are peeled and deveined.
  5. Add the seafood:
    • Gently place the fish fillets into the pot, spooning some sauce over them. Simmer for 15-20 minutes, or until the fish is cooked through and flakes easily.
    • If using shrimp, add them in the last 5-7 minutes of cooking to avoid overcooking.
  6. Final touches:
    • Stir in the green onions, parsley, and lemon juice. Taste and adjust seasoning.
    • Add hot sauce if desired.
  7. Serve:
    • Spoon the courtbouillon over cooked white rice and enjoy!

Notes & Tips:

  • For a more intense seafood flavor, make a stock using shrimp shells or fish bones.
  • Want extra richness? Some folks add a bit of butter at the end.
  • For a smoky flavor, substitute some of the oil with bacon drippings.
Recipe File: 

Published on Leave a comment on Shrimp Creole
Shrimp Creole

Here's an authentic Shrimp Creole recipe, a classic Louisiana dish with bold Creole flavors. It's a rich, tomato-based dish with the perfect balance of spice and seafood goodness. It differs from Shrimp Étouffée which is instead built on a roux. As opposed to a mirepoix of carrot, celery and onion, the "Cajun holy trinity" of bell pepper, celery and onion are used.

Authentic Shrimp Creole Recipe

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

  • 2 lbs shrimp (peeled & deveined)
  • 2 tbsp butter or vegetable oil
  • 1 onion (chopped)
  • 1 bell pepper (chopped, green or mix of colors)
  • 2 celery stalks (chopped)
  • 3 cloves garlic (minced)
  • 1 (14.5 oz) can diced tomatoes (with juice)
  • 1 (8 oz) can tomato sauce
  • 1 cup chicken or seafood broth
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp Louisiana-style hot sauce (adjust to taste)
  • 1 tsp paprika
  • ½ tsp cayenne pepper (adjust for spice level)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • Salt & black pepper to taste
  • 1 tsp sugar (optional, to balance acidity)
  • ½ cup green onions (chopped, for garnish)
  • ¼ cup fresh parsley (chopped, for garnish)
  • 1 tsp fresh lemon juice
  • Cooked white rice (for serving)

Instructions:

  1. Sauté the Holy Trinity:
    • Heat butter or oil in a large skillet or Dutch oven over medium heat.
    • Add onion, bell pepper, and celery. Sauté for about 5 minutes until softened.
    • Stir in the garlic and cook for another minute.
  2. Build the Creole Sauce:
    • Add diced tomatoes (with juice), tomato sauce, tomato paste, broth, Worcestershire sauce, and hot sauce.
    • Stir in paprika, cayenne, thyme, oregano, bay leaves, salt, black pepper, and sugar (if using).
    • Simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce thickens.
  3. Cook the Shrimp:
    • Add the shrimp to the sauce and cook for about 5 minutes, just until they turn pink and opaque.
    • Stir in fresh lemon juice.
  4. Serve:
    • Remove bay leaves.
    • Serve hot over white rice.
    • Garnish with chopped green onions and parsley.

Tips for the Best Shrimp Creole:

  • Make it ahead – The sauce gets even better after sitting for a few hours. Just reheat and add shrimp when ready to serve.
  • Use fresh Gulf shrimp for the best flavor.
  • Spice to taste – Adjust cayenne and hot sauce levels based on your preference.
  • Add a smoky twist – Some cooks add a little smoked sausage for extra depth.

Enjoy your authentic Shrimp Creole with a side of French bread or cornbread!