Food lovers, get ready for a vibrant culinary journey that’s as soulful as it is sun-kissed. Publishing on July 8, My Creole-Cali Kitchen: Louisiana Roots with California Flavors by Ryan Rondeno, this is the debut cookbook that brings together the deep, seasoned heritage of Louisiana Creole cuisine with the fresh, farm-forward lifestyle of California cooking. This flavorful fusion celebrates bold spices, clean ingredients, and stories from both coasts — with recipes that range from blackened salmon tacos and mango slaw to jambalaya-stuffed bell peppers and Meyer lemon aioli.
Whether you were raised on gumbo or grown on farmers’ markets, this cookbook invites you to taste something familiar yet entirely new — where okra meets avocado, and tradition gets a California glow-up.
Born and raised in Metairie, Louisiana, Rondeno’s early culinary education came in the form of Sunday suppers and backyard boils. His grandfather’s Creole cooking laid the foundation for a deep love of soulful food, which he sharpened through formal training at the Chef John Folse Culinary Institute and in the kitchens of iconic establishments like Commander’s Palace. But it wasn’t until he relocated to Los Angeles in 2008 that his cuisine began to evolve into something uniquely his own.
Southern California’s influence on Rondeno’s cooking runs deeper than just ingredient swaps. The region’s abundance of farmers markets, its devotion to clean eating, and its melting-pot sensibility pushed him to rethink traditional Creole cuisine. “I didn’t want to lose the soul,” Rondeno has said in interviews, “but I wanted to add balance.” That balance shows up in recipes like crawfish enchiladas with avocado crema, or gumbo made with organic vegetables and sustainably sourced seafood. Where once there might have been butter-heavy sauces, now there’s a brightness—a nod to the California sun.
In My Creole-Cali Kitchen, that transformation is on full display. The book features over 100 recipes that feel both rooted and refreshing. Classics like shrimp and grits are updated with locally sourced cornmeal and infused oils; desserts like beignets and buttermilk ice cream lean into clean ingredients without skimping on flavor. It’s the kind of cookbook that feels just as at home in a New Orleans shotgun house as it does in a Venice Beach bungalow.
Rondeno’s time in Los Angeles has also shaped his approach to wellness and presentation. Cooking for clients like Will Smith and Tyrese Gibson, he’s developed a knack for food that looks as good as it tastes—sophisticated without being fussy. The cookbook mirrors this style with vibrant photography, clear instructions, and pro tips that make even ambitious dishes accessible to home cooks.
Beyond the kitchen, Rondeno is building a broader community around his food philosophy. His digital platform, FoodCulture, is part recipe hub, part education tool, offering everything from meal planning to grocery guides. And his appearances on shows like Fox Soul’s Chefs of Color help bring his Creole-Cali voice to a wider audience.
In a food culture that often prizes either tradition or innovation, My Creole-Cali Kitchen refuses to choose. It’s both. It’s a celebration of where Rondeno comes from and where he’s gone—and an invitation to join him at the intersection of bold flavor and mindful cooking.
Southern California may have changed how Ryan Rondeno cooks, but it hasn’t changed why he cooks: to bring people together over food that tells a story. This book tells his. And with every recipe, you get to taste it.
Cajun Shrimp Pasta
SERVES 4–6
Mangia! Put aside traditional spaghetti and meatballs for a night and try this! It
is an easy dish for a weeknight dinner when you’re busy, and you’ll enjoy its simple flavors. This
Cajun-Creole shrimp is combined with a light cream sauce, and the mingled flavors are off-the-
charts delicious. It is full of flavor without being too spicy.
For the Pasta
1 pound Pasta Dough or 1 pound store-bought pasta
Kosher salt to taste
For the shrimp sauce
1 pound (21–25) shrimp
2 tablespoons Creole Rub (see recipe below)
4 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 medium onion, small-diced
1 red bell pepper, small-diced
1 green bell pepper, small-diced
2 tablespoons chopped garlic
Grated zest and juice of 1 lemon
1 (14-ounce) can fire-roasted diced tomatoes, drained
1 cup heavy cream
1/2 cup chicken stock or shellfish stock
Kosher salt and black pepper to taste
1/2 cup grated parmesan cheese
For the garnish
1 cup grated pecorino cheese
1 bunch scallions, sliced
1 cup fresh parsley, chopped (optional)
For the Pasta
Using a knife, cut the dough ball into 4 equal pieces. Roll one piece out at a time using the #4 or
#5 setting on the KitchenAid pasta roller attachment. Cut the pasta sheets shorter than the strings
on the chitarra to allow room as the dough will stretch as it is rolled. Lay a sheet of pasta on the
chitarra and dust with flour. Roll the pasta over the chitarra strings using a rolling pin. Roll pasta
two times to push through the strings.
Bring a large pot of water to a boil. Once it comes to a boil, add salt. Cook pasta until al dente.
Drain, reserving 1 cup of the pasta water, and set aside.
Tip: If you are making dried pasta, do not cook it longer than 8 minutes (unless it is angel hair
pasta). You will get another 2 minutes of cooking time when you combine all of the ingredients
together.
For the Shrimp Sauce
In a bowl, combine the shrimp, Creole rub, and 2 table-spoons of the olive oil. In a 10-inch
braising pan, heat another 1 tablespoon of the olive oil over medium heat. Add shrimp and cook
for 1 to 2 minutes, until cooked through. Remove shrimp from the pan and place on a plate.
Add the remaining 1 tablespoon of olive oil and the butter to the pan. Sauté the onion and bell
peppers for 3 to 4 minutes. Add the garlic, lemon zest and juice, and diced tomatoes. Cook for 2
to 3 minutes. Pour in the heavy cream and chicken stock. Season with salt and pepper. Cook for
5 to 7 minutes, until the sauce has slightly thickened. Taste for seasoning adjustments. Fold in
the parmesan cheese and shrimp. Return the pasta to the pan and cook for another 2 minutes.
Toss until combined.
For the Finish
Place pasta in individual bowls. Garnish with the pecorino cheese, scallions, and parsley, if
using.
Creole Rub
MAKES 1 CUP
2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons granulated garlic 1 tablespoon granulated onion 1 tablespoon black pepper
1/4 teaspoon white pepper
1 teaspoon cayenne pepper 1 tablespoon dried thyme
1 tablespoon dried oregano
In a bowl, mix all ingredients together until combined. Store in an airtight container.
Reprinted with permission from My Creole-Cali Kitchen by Ryan Rondeno, Agate,
July 2025.
