I’ve learned a thing or two about New Orleans cooking. I’ve learned enough to know that, as a Californian and not a native New Orleanian, I’m not really allowed to call any of my cooking Cajun. I’ve eaten too many avocados and not enough crawfish in my life to call anything Cajun. Luckily, I’m not listening. I’ve combined the trinity—bell pepper, onion, and parsley—with creole seasoning, and I made this in my kitchen in New Orleans. So, dangit . . . it’s Cajun!
Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.