Recipes by TAYLOR BOWEN-RICKETTS • Photography by ROSS GROUP CREATIVE
Taylor Bowen-Ricketts brings the rich traditions of Cajun cuisine to Fan and Johnny’s
The ever-changing daily menu at Fan and Johnny’s in downtown Greenwood is just one of the many reasons Taylor Bowen-Ricketts’ beloved restaurant is not only a local favorite but has become a dining destination for the entire region.
The vintage tables and art-filled walls, many of them Ricketts’ own works, create an eclectic, inviting space to welcome diners, but the food is what keeps people coming back.
Growing up in Jackson, Ricketts spent many weekends in Hammond, Louisiana, with her maternal grandparents—Fan and Johnny. She describes meal times in their homes as “more like festivals,” and the Cajun-inspired flavors left an indelible mark. And so her love of good food, cooking, and Cajun seasonings was born and was heavily influenced by her grandparents.
To this day, Bowen-Ricketts still uses tips she picked up from her childhood Louisiana trips. She notes that many of the flavors they introduced her to are traditional flavors of the Mississippi Delta, which is evident in her vibrant menu offerings.
The Greenwood restaurant scene has taken somewhat of a hit these past couple of years with the loss of Lusco’s and Crystal Grill, both beloved eateries in the historic town, making patrons even more grateful for the culinary prowess Bowen-Ricketts brings to each dish as well as her commitment to her establishment and the community. Having been named a James Beard Best Chef South semifinalist, Bowen-Ricketts strives daily to elevate the Southern classics she offers, and it’s no surprise that many dishes include a Louisiana twist. Here, she shares some of her favorite Cajun-inspired recipes, perfect for the home cook and just in time for Mardi Gras season! – Cindy Coopwood
Creole White Bean Soup with Cajun Cornbread Croutons
1 stick butter
1 onion, diced
4 stalks celery, diced
1 carrot, diced
2 tablespoons garlic, minced
2 tablespoons Cajun seasoning, recipe below
1 teaspoon thyme
1 teaspoon basil
2 cups andouille sausage, diced
5 cups navy beans (prepared from dried, or canned)
2 cups chicken broth
1 cup heavy cream
Salt to taste
In a large Dutch oven, melt butter and saute onions, celery, carrots, and diced sausage until softened, adding garlic during the last minute or two so as not to burn. Add all seasonings and mix well. Add navy beans, then pour in chicken broth and cream and allow to simmer 45 minutes to an hour to combine flavors and thicken. As it cooks, add more broth if needed.
Serve piping hot, topped with Cajun cornbread croutons and a sprinkle of chopped scallions.
Cajun Cornbread Croutons
Use your favorite cornbread recipe for these.
2 cups cornbread, cubed
½ cup butter, melted
1 tablespoon Cajun seasoning
½ cup scallions, sliced small
Toss cornbread in melted butter, Cajun spice, and scallions, then toast on low until hardened.
Cajun Seasoning
If you love Cajun flavors, keep this on hand for soups, seafood, and your other favorite dishes.
3 cups paprika
½ cup salt
1 cup garlic powder
½ cup basil
¼ cup thyme
½ cup parsley
½ cup cayenne
¼ cup red pepper flakes
¼ cup oregano
Mix all together and store in an airtight container.
Pickled Shrimp
2 pounds shrimp, peeled and deveined
4 cups water
1 lemon, halved
2 tablespoons Cajun spice
1 cup scallions, diced
½ cup pimento
Bring water to a boil. Add shrimp, lemon, and Cajun spice. Once shrimp are cooked (don’t overcook!), toss them with Dijon vinaigrette, scallions, and pimento. Chill for 24 hours. Delicious served over a bed of shredded cabbage.
Dijon vinaigrette
Perfect for salads or as a marinade, this recipe makes a large amount, so there will be plenty to store and keep for other uses.
15 cloves garlic, minced
½ cup Dijon mustard
2 tablespoons salt
1 cup apple cider vinegar
1 tablespoon parsley
3 cups olive oil
To make the vinaigrette, simply puree garlic, Dijon mustard, salt, apple cider vinegar, and parsley in a food processor. Slowly add oil while machine is running.
Cajun Stuffed Duck Breast
This could be used as a dressing if you’d like to add turkey, roast chicken, or even oysters to the mixture. And if you don’t have access to duck breasts, Cornish hens are also a great substitute!
½ cup butter
½ red onion
1 poblano pepper
½ bunch celery
1 tablespoon garlic
1 cup finely chopped andouille sausage
1 cooked chicken breast, pulled
1 tablespoon Cajun spice
3 cups crumbled cornbread
1 cup breadcrumbs
2 cups broth
Salt and pepper to taste
Sauté all vegetables in butter allow to cool. Blend vegetables with all remaining ingredients. Taste and adjust seasoning as needed. Set aside.
With a sharp knife, slice each duck breast half at its thickest part to create a pocket the entire length of breast, being sure not to slice through the other side. Use your fingers to push stuffing into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
Heat a large skillet over medium-high heat. Add duck breasts (if there is skin, place skin-side down) and cook until nicely browned, about 4 minutes per side. Cover skillet and allow to cook to desired doneness, approximately 5 minutes for medium-rare, and being sure not to overcook.
