Brown Butter Sauce — The Simplest Pan Sauce Worth Mastering
Butter cooked until the milk solids brown and smell nutty — that's the whole sauce at its most basic, and it's one of the most versatile pan sauces in cooking. Add fresh sage and you've got the bro...
Country Ham — How to Soak, Roast, Glaze, and Make It the Star of Your Holiday Table
A proper country ham from Benton's Farm requires a 48 hour soak, a low and slow roast at 325°F, and a glaze applied in the final 20 minutes. Four glaze options — sorghum, maple cinnamon, maple must...
Bacon Brussels Sprout Fried Rice — The Fried Rice Nobody Expected
Most fried rice is fine. This one isn't — smoky bacon, caramelized Brussels sprouts, sweet apple, crisp radish, and cold jasmine rice, all built around fresh ground Bulgasari, the Cajun-Korean fusi...
Cheesy Scalloped Potatoes — The Easiest 4-Ingredient Recipe
Most scalloped potato recipes overthink it. This one uses four ingredients — potatoes, cream, cheddar, and Lucky Cajun Black Beard's Smoke — and a butter knife test that tells you exactly when it's...
Mediterranean Chicken Recipe — Braised chicken with fennel and oranges
Crispy skin, tender braised chicken, caramelized fennel, sweet leeks, kalamata olives, and blood orange braising liquid all built in one pan. Lucky Cajun Greek Out seasons both the chicken before t...
Black-Eyed Peas Have a Reputation Problem — Andouille Fixes It
Black-eyed peas have a reputation problem — most people only think about them on New Year's Day. This andouille sausage version fixes that. Low and slow simmering with Lucky Cajun Black Label, the ...
Hearty Brown Lentils With Tasso — A Lucky Cajun Restaurant Classic
This brown lentil and tasso dish was on the menu every week at Caffeine for good reason. Holy trinity, a full head of garlic, smoky tasso rendered into the pot, and Lucky Cajun Black Label simmered...
The Best Homemade Macaroni and Cheese — Built on a Proper Béchamel
Real homemade mac and cheese starts with a béchamel — a proper roux-based white sauce that powdered cheese can never replicate. Lucky Cajun Black Label goes into the sauce itself so the Cajun flavo...
Andouille Chicken Gumbo — A Louisiana Story in a Pot
Cajun gumbo starts with a dark corn oil roux you can't walk away from and ends with an hour of simmering that turns pulled chicken, andouille, and okra into something greater than its parts. Lucky ...
See the Char Feel the Heat — These Pork Chops Must Be Cooked Outdoors
The juicy window on a pork chop is small and it closes fast. Miss it by a few degrees and you've got gray, tough meat instead of a buttery blackened crust. High heat, Lucky Cajun Black Labe...
Boudin Cornbread Dressing — Turkey Gets the Credit. The Sides Win the Meal.
Turkey gets the credit. This andouille boudin cornbread dressing wins the meal. Smoky andouille, savory Louisiana boudin, dried cornbread soaked in two quarts of seasoned stock, fresh sage, parsley...
Roasted Butternut Squash Soup — Brown Butter Sage and Nothing Else Needed
Roasted butternut squash soup that breaks the one-note reputation — squash, onion, and garlic caramelized at 375°F before they ever hit the pot, blended smooth, and finished with a brown butter sag...