Recipes from our Cane River Cravings

Travel around the Historic District with the addition of Mariner's Restaurant and taste the specialities Natchitoches has to offer. Whip up these dishes in your home and taste a piece of Natchitoches where ever you are! Enjoy our #CaneRiverCravings !

Maglieaux's Restaurant
January's Recipe: Maple Pecan Encrusted Salmon Feeds 4-6

Fresh or frozen 6-8oz salmon filet

Salmon marinade:
1/3 Cup Pure Maple Syrup
1 teaspoon Worcestershire sauce

Mix ingredients thoroughly and set aside

Pecan crust:
1/2 Cup Crushed pecans
2 Tablespoons melted butter
1/2 teaspoon brown sugar
1/2 teaspoon ground mustard
1/4 teaspoon finely ground black pepper
1/4 teaspoon cayenne pepper

Preparation Procedure:

Crush pecans and spread on baking sheet. Toast them in the oven for 5 minutes at 350 degrees.

  1. Heat butter in pan
  2. Add the brown sugar and stir with rubber spatula until it is dissolved in the heated butter
  3. Add ingredients #4-6 and stir well into butter
  4. Add the toasted pecans to the pan and stir until they are fully covered in the spices

Cooking Procedure:

Place salmon in marinade and allow to rest covered in the fridge for 2-12 hours. Pour pecan crust onto a plate or a pan and set near cooking area

  1. Heat 2 teaspoons of EVOO in pan over medium heat
  2. Gently press marinated salmon onto pecan crust mixture. Repeat this on the other side of the fish.
  3. Cook in pan until desired coloring in the middle of the filet is reached. Flip filet and repeat. Fresh lemon wedges for serving; this dish goes well over a sweet potato puree or a vegetable rice medley.

The Pioneer Pub
February's Recipe: Pulled Pork Tacos Serves 1-2

8-10 oz slow roasted pulled pork
3 white corn tortillas
1 cup feta cheese
1/4 cup fresh cilantro
1/4 cup fresh guacamole
1/4 cup sour cream
1/4 cup homemade salsa

  1. Start with a slow roasted pork shoulder and shred.
  2. Lightly fry the white corn tortillas and form into shells.
  3. Stuff the tacos with the pork and top with feta cheese and cilantro.

Serve with the Pub's trinity of homemade guacamole, sour cream and fresh salsa; consisting of tomatoes, onions, cilantro and jalapeno.

Hana Sushi & Steakhouse
March's Recipe: Alexandria Roll Serves 1-2

3 shrimp, tempura style
1/2 avocado
1 cup sticky rice (best is day old rice)
4 oz cream cheese
1/3 cup crabmeat
drizzle of spicy mayo(mayo & sriracha), eel sauce, and mayo

  1. Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat and to allow easy clean up between rolls.
  2. Take a nori sheet and grab a handful of prepared sushi rice, and spread it gently over the nori. There's no need to press the rice down onto the nori, only spread it to almost cover the sheet.
  3. Now, flip the nori so the rice is facing down.
  4. Line the shrimp tempura along the edge only leaving the tails sticking out on either end.
  5. Next, lay pieces of avocado and cream cheese alongside the shrimp.
  6. Finally start rolling from the inside out with the assistance of the bamboo mat and press gently to create the roll.
  7. Cut into eight pieces and top with crabmeat and drizzle with spicy mayo, eel sauce, and regular mayo. Best served with soy sauce, pickled ginger and wasabi.

Mama's Oyster House
April's Recipe: Jumbo Fried Shrimp and Curly Fries

12 shrimp, butter-flied
Mama's Special Batter: (see a version of it below to make at home)
Cajun seasoning (adjust to taste - 1/2 tbl to 1 tbl)
2 eggs
1/4 tsp baking soda
1/2 tsp salt
1 cup flour
2-3 potatoes, sliced into a curl

  1. Peel and de-vein the shrimp then butterfly them.
  2. Pat dry with a paper towel.
  3. Beat the eggs.
  4. Add the Cajun seasoning, salt, baking soda and salt.
  5. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
  6. In a deep pan heat canola oil to 350 degrees F.
  7. Dip shrimp into batter, allowing any excess to drip off.
  8. Fry until golden brown and batter is crispy.
  9. Repeat this method with the sliced potatoes, shaking off most of the batter creating a thin layer.
  10. Sprinkle salt on top of both items after leaving the fryer.

Serve with ketchup, tartar sauce and/or cocktail sauce.

Cane River Bar & Grill
May's Recipe: Louisiana Grilled Chicken Sandwich

1 chicken breast (6-8oz)
1/4 onion, sliced
1 slice of monterey jack cheese
1 tbs honey mustard
2 tbs butter
All-Purpose seasoning, to taste
green leaf lettuce
1 vine-ripened tomato
1 wheat bun

  1. First, sauté sliced onions in 1 tbs butter to soften and slightly caramelized, around 10 minutes.
  2. Grill the seasoned chicken breast over low heat, then add caramelized onions.
  3. When almost finished, add the Monterey Jack cheese and melt.
  4. Toast the wheat bun with remaining 1 tbs butter.

Serve on the wheat bun with honey mustard dressing, green leaf lettuce, and a vine ripened tomato. Serve with hot french fries and pickle and imagine yourself on Cane River Bar & Grill's patio enjoying the weather and Cane River Lake!

Natchitoches Meat Pie
June's Recipe: Meat Pie, courtsey of Mrs. L.J. Melder

Natchitoches Meat Pie Makes 18

For filling:
1 tsp shortening
1 lb ground beef
1 lb ground pork
1 bunch green onions, chopped
1 clove of garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
salt, black pepper, red pepper to taste
1 tbsp flour

For crust:
1 qt flour
2 tsp salt
1 tsp baking powder
1/2 c shortening + 1 tbsp
2 eggs
1 cup milk

For filling:

  1. Melt shortening in a heavy pot.
  2. Add meat and cook until pink is almost gone.
  3. Add veggies and season to taste. (Season well)
  4. When meat is completely cooked and veggies are translucent, remove heat and drain excess liquid.
  5. Stir in 1 tbsp flour.

For crust:

  1. Sift dry ingredients together and cut in shortening.
  2. Beat egg and add to milk.
  3. Work gradually into dry ingredients until proper consistency to roll.
  4. Break into small pieces and roll very thin.
  5. Cut into rounds using a saucer as a guide.

To assemble:

  1. Place a large tablespoon of the prepared meat along one edge and halfway in the center of the rounded dough.
  2. Fold over creating a crescent shape, seal edges with water and crimp with a fork.
  3. Drop in hot oil and deep fry until golden brown.
  4. Drain and serve hot.

July's Recipe: Cajun Potato


2 large potatoes or 4 small
1 stick of butter
1 tsp flour
1 medium onion, chopped fine
1 tbsp bell pepper, chopped
1 garlic pod, minced
1 lb crawfish tails
1tbsp lemon juice
2-4 large shrimp

  1. Melt butter.
  2. Add flour and stir until blended.
  3. Add onion, bell pepper, and garlic.
  4. Sauté until tender and cook for about 10 minutes.
  5. Add crawfish tails. Cook another 15 minutes.
  6. Season.

Just before serving, squeeze a little lemon juice over crawfish. Serve over a hot baked potato. The etoufee improves if made the day before serving.

For the Fried Shrimp:

6 shrimp, butter-flied
Cajun seasoning (1/2 tbl )
1 egg
1/8 tsp baking soda
1/4 tsp salt
1/2 cup flour

  1. Peel and de-vein the shrimp then butterfly them.
  2. Pat dry with a paper towel.
  3. Beat the eggs.
  4. Add the Cajun seasoning, salt, baking soda and salt.
  5. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
  6. In a deep pan heat canola oil to 350 degrees F.
  7. Dip shrimp into batter, allowing any excess to drip off.
  8. Fry until golden brown and batter is crispy.

Serve over the potato and etoufee.

Front Street Marketplace
August's Recipe: Creamy Tomato Soup


1/2 cup mixture of chopped onion,celery and bell pepper
1/4 cup of real butter
1 block of cream cheese
3 cans of condensed tomato soup
1 can of Rotel (optional)
1/2 pint of heavy whipping cream
1 tsp garlic salt
1-2 tsp pepper
1-2 tsp Tony's Seasoning

  1. Sauté the trinity of vegetables in butter, season to taste.
  2. Next, add the soup and rotel and bring to a boil, then simmer for an hour.
  3. Add cream cheese and let melt before adding the whipping cream.
  4. Continue to simmer and check for seasoning.

For a tomato basil twist, chiffonade fresh basil and stir at the last minute. Serve warm with a grilled cheese or french bread and enjoy!

The Landing/Bon Ami
September's Recipe: Pulled Pork Potato Skins


3 russet potatoes, scrubbed
4 slices cooked thick cut bacon, crumbled
2 tablespoons butter, melted
2 cloves garlic, minced
3/4 cup Cheddar cheese
1/2 cup barbecue sauce, warm
1/2 pound pulled pork (see recipe below)
Sour cream or crème fraiche, for topping
2 tablespoons snipped chives or green onions, for garnish

Pulled Pork:

3 tablespoons paprika
1 1/2 tablespoons granulated sugar
1/2 Tablespoon onion powder
Kosher salt and coarsely ground pepper
1 6-8 pound boneless pork shoulder or Boston butt, rinsed and patted dry

  1. Mix the paprika, sugar and onion powder in a bowl.
  2. Transfer 3 tablespoons seasoning to a separate bowl, add 1 tablespoon salt and 1 1/2 tablespoon pepper, and massage onto the pork.
  3. Place the pork fat-side down on a rack in a smoker or on the grill.
  4. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
  5. Pull with fingers or carving forks.

For Skins:

  1. Preheat oven to 350 degrees F.
  2. Scrub potatoes then bake until fork tender, about 1 hour.
  3. Remove from oven and let cool just enough to handle.
  4. Bake 4 strips of thick cut bacon on a small sheet pan in the oven for 15 minutes.
  5. Crumble bacon when it's cooled. Preheat grill to medium heat.
  6. Cut potatoes in half, lengthwise, and spoon out 1/2 of the flesh.
  7. Melt the butter in saucepan and add minced garlic.
  8. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
  9. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
  10. Divide the cheese, barbecue sauce and pulled pork among the potatoes.
  11. Top potato skins with sour cream or crème fraiche, crumbled bacon and chives for garnish.

Mariner's Seafood & Steakhouse
October Recipe: Cajun Surf 'n Turf

10 Oz 1855 Angus Beef
(5)  21/25 Shrimp

Blackening Seasoning for Shrimp:
1 tsp Smoked Paprika
1/4 tsp Basil
1/4 tsp Oregano
1/4 tsp Thyme
1/8 tsp Cayenne Pepper
1/4 tsp Chili Powder
1/4 tsp Granulated Garlic 
1/4 tsp Granulated Onion

Crawfish Etoufee Ingredients:
1/4 cup onions
1/8 cup green bell pepper
1/8 cup celery
1/4 oz garlic
1/8 oz onion
Black pepper
Cayenne pepper
8 oz chicken stock
1 tbsp tomato paste
1/4 cup cooked crawfish
3 oz flour
3 oz vegetable oil

Steak: Season with kosher salt/black pepper mix and grill over a medium to medium high open flame grill to desired temperature; set aside and let rest.

Shrimp: Season with blackening seasoning mixture and saute in a cast iron skillet on medium high to high heat.

Etouffee:  Saute vegetables with butter (1 oz unsalted butter). Add seasonings and stock. Bring to a light boil. Add tomato paste and let simmer until all ingredients combine in the sauce. Add crawfish.

Blonde Roux: In a skillet on medium heat, heat oil and slowly add flour. Mix, stir, and cook until light brown. Add to the Etouffee and let sauce thicken. Remove from heat immediately after thickening.

Pour etouffee over the steak and top with the blackened shrimp.

As you follow the Louisiana Culinary Trails through the state, gumbo can be found all over but here is one of our favorites from a local resident!

November Recipe: Gumbo


1 pound sausage, cut into 1/4 inch thick slices
4 skinless boneless chicken breasts
Vegetable oil
3/4 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
Filé powder (optional)
Hot cooked rice


  1. Cook sausage in a dutch oven over medium heat, stirring constantly, 5 minutes or until browned.


  2. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
  3. Cook chicken in reserved drippings in dutch oven over medium heat until browned and almost cooked through.
  4. Remove to paper towels, reserving drippings in dutch oven. Set chicken aside.
  5. Add enough oil to drippings in Dutch oven to measure 1/2 cup.
  6. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
  7. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.
  8. Gradually add 2 quarts hot water (you can always add a little more), and bring mixture to a boil
  9. add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour or longer to improve the flavor.
  10. Add sausage to gumbo; cook 30 minutes. Stir in green onions and simmer 5 minutes.

Serve hot gumbo over rice and sprinkle with filé powder, if desired.

December Recipes: Rum Balls & White Hot Chocolate
Rum Balls (makes about 5 1/2 dozen)

1 1/2 cups powdered sugar
2 tbsp cocoa powder
1/2 tsp ground allspice
1/2 cup dark rum
2 tbsp light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts


  1. In a large bowl, sift together 1 cup powdered sugar, cocoa powder, and allspice 
  2. Stir in rum and corn syrup 
  3. Stir in vanilla wafers & walnuts, mix well 
  4. Place in refrigerator to firm slightly (about 30 minutes) 
  5. Place remaining 1/2 cup powdered sugar in a shallow dish
  6. Using a tablespoon, scoop portions of a chocolate mixture and press into 1-inch balls 
  7. Roll balls in powdered sugar, coating evenly
  8. Place on a baking sheet, cover with plastic wrap, and chill overnight

Store in container, placing wax paper between layers to prevent sticking

White Hot Chocolate (2-4 servings)

1 cup white chocolate chips
1 cup heavy cream
4 cups half-n-half 
1 teaspoon vanilla extract
whipped topping



  1. In a medium saucepan over medium heat, combine white chocolate chips and heavy cream
  2. Stir continuously until white chocolate chips have completely melted
  3. Stir in half-n-hald and vanilla extract
  4. Stir occasionally until heated through
  5. Pour into mugs and top with a dollop of whipped cream