Mardi Gras Pasta from The Bayou Belle is a creamy, Cajun-inspired pasta with a little kick, jazzed up with bold Louisiana flavor. Made with tender chicken or seafood, this festive New Orleans–style dish brings Carnival vibes to the table with rich sauce, subtle heat, and soulful Southern flair.

Cajun Boiled Lobster, Louisiana-style.

If you think lobster needs nothing but butter, let me lovingly prove you wrong. This Cajun boiled lobster is cooked the same way we treat crawfish and shrimp—loaded with spice, bold flavor, and zero apologies. It’s messy, indulgent, and the exact moment I finally understood the lobster obsession… once it met the Bayou.

I finally did it—I smoked my own bacon. This was my very first attempt at homemade smoked bacon, and let me tell you… there’s no going back. From curing pork belly to low-and-slow smoke, this little backyard experiment turned into some of the most flavorful bacon I’ve ever tasted. It wasn’t perfect (because first tries never are), but it was fun, smoky, and a whole lot better than anything store-bought. Consider this the beginning of my bacon era. 🥓🔥

Football season around here isn’t just a sport—it’s a full-blown event. The TV’s loud, the door stays open, somebody’s hollerin’ at the refs, and the kitchen? Baby, that’s where the real game is won. This is dat kind of food—the kind you eat standing up, yelling “WHO DAT,” with sauce on your fingers and no regrets in your heart. Win or lose, we’re feeding people, loving hard, and letting the good times (and the grease) roll. 🖤⚜️🍴

Creamy, Cajun, and straight-up dangerous—this Crawfish Fettuccine is Louisiana comfort food at its finest. Tender crawfish tails tossed in a rich, savory sauce and wrapped around fettuccine noodles like they were meant to be together all along. It’s the kind of dish you make for company… and then quietly guard the leftovers like a secret. Perfect for crawfish season, special dinners, or anytime you need a little bayou magic on your plate. 🦞🍝