Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo.More >> Smothered okra and tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp.More >> This crab dish is great on its own with garlic croutons or on top of crackers.More >> This crab dish is great on its own with garlic croutons or on top of crackers. It can also be used as a topping on hearty proteins such as a steak or chicken breast.More >> Prep Time: 1½ Hours Yields: 6 Servings Comment: Although court bouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafoodMore >> At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country.More >> Prep Time: 30 Minutes Yields: 3 Cups Comment: This smoked salmon spread will be a success at any party. For best results, prepare the dish one day ahead to allow the flavors to fully develop. Place a bowlMore >> This smoked salmon spread will be a success at any party. For best results, prepare the dish one day ahead to allow the flavors to fully develop.More >> Prep Time: 30 Minutes Yields: 6 Servings Comment: Traditional jambalaya of New Orleans is a warm, tomato-based dish, flavored with a combination of sausages, ham and chicken. This is an unusual but memorableMore >> Prep Time: 30 Minutes Yields: 6 Servings Comment: Traditional jambalaya of New Orleans is a warm, tomato-based dish, flavored with a combination of sausages, ham and chicken. This is an unusual but memorableMore >> Prep Time: 1 Hour Yields: 8–10 Servings or 20 Crêpes Comment: This is no run-of-the-mill crêpe. With these delicate crêpes stuffed with a deliciously rich crawfish filling, Fridays in Lent never tastedMore >> Prep Time: 1 Hour Yields: 8–10 Servings or 20 Crêpes Comment: This is no run-of-the-mill crêpe. With these delicate crêpes stuffed with a deliciously rich crawfish filling, Fridays in Lent never tastedMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: Whether farm raised or fresh caught, catfish are a favorite among Louisianians. Although the favorite method of preparation for the fish is fried, this recipeMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: Whether farm raised or fresh caught, catfish are a favorite among Louisianians. Although the favorite method of preparation for the fish is fried, this recipeMore >> Salmon IngredientsButter 1 tablespoon Salmon filet 6 oz. portion Southwest seasoning 1 tablespoon Bruleed lemon half, prepared (1) Spring mix 4 oz. SauteedMore >> Salmon IngredientsButter 1 tablespoon Salmon filet 6 oz. portion Southwest seasoning 1 tablespoon Bruleed lemon half, prepared (1) Spring mix 4 oz. SauteedMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: The French word, étouffée means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meat or game. Though more CreoleMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: The French word, étouffée means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meat or game. Though more CreoleMore >> Prep Time: 1½ Hours Yields: 8–10 Servings Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetableMore >> Prep Time: 1½ Hours Yields: 8–10 Servings Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetableMore >> Prep Time: 1½ Hours Yields: 4–6 Servings Comment: Don't let a little garlic scare you. In addition to adding an unbelievable flavor to the oven-roasted chicken, you can be guaranteed to have zero vampiresMore >> Prep Time: 1½ Hours Yields: 4–6 Servings Comment: Don't let a little garlic scare you. In addition to adding an unbelievable flavor to the oven-roasted chicken, you can be guaranteed to have zero vampiresMore >> Prep Time: 2½ Hours Yields: 12 Servings Comment: Most often, stuffed potatoes mean sour cream, butter, cheese and chives with possibly a spoon of bacon. Here in Cajun and Creole country, everything fromMore >> Prep Time: 2½ Hours Yields: 12 Servings Comment: Most often, stuffed potatoes mean sour cream, butter, cheese and chives with possibly a spoon of bacon. Here in Cajun and Creole country, everything fromMore >> Prep Time: 30 Minutes Yields: 4–6 Servings Comment: In this great recipe, caramelized sea scallops get an Asian flair from the hoisin butter sauce. The terms spring onions and green onions aren't synonymous,More >> Prep Time: 30 Minutes Yields: 4–6 Servings Comment: In this great recipe, caramelized sea scallops get an Asian flair from the hoisin butter sauce. The terms spring onions and green onions aren't synonymous,More >> Prep Time: 1 Hour Yields: 6 Servings Comment: Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d'oeuvres to grand casseroles.More >> Prep Time: 1 Hour Yields: 6 Servings Comment: Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d'oeuvres to grand casseroles.More >> Prep Time: 30 Minutes Yields: 2 Servings Comment: In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crawfish or crab
Prep Time: 30 Minutes Yields: 2 Servings Comment: In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crawfish or crabMore >> Prep Time: 1 Hour Yields: 10–12 Servings Comment: In Louisiana, it is understood that fruit is not just for dessert. With its wide range of colors and textures, nothing makes a more beautiful entrée saladMore >> Prep Time: 1 Hour Yields: 10–12 Servings Comment: In Louisiana, it is understood that fruit is not just for dessert. With its wide range of colors and textures, nothing makes a more beautiful entrée saladMore >> Prep Time: 1½ Hours Yields: 4–6 Servings Comment: What's great about this recipe is that it can be made with any type of seafood, even mixed, and it's wonderful with chicken as well. Quiche has been aroundMore >> Prep Time: 1½ Hours Yields: 4–6 Servings Comment: What's great about this recipe is that it can be made with any type of seafood, even mixed, and it's wonderful with chicken as well. Quiche has been aroundMore >> As the name states, this is indeed a regal recipe. Although Crabmeat Imperial was quite in vogue back in the 50s and 60s.More >> Au gratin refers to the crusty topping of bread crumbs or cheese on top of a baked or broiled dish. The most famous of all au gratins in Louisiana is the Jumbo Lump Crabmeat au Gratin. Try adding shrimp or crawfish to the recipe to further enhance the dish.More >> In Louisiana, we are always looking for new ways to present crawfish in a formal dinner setting. This classic turnover filled with crawfish and flavored with tasso is the perfect answer to this dilemma.
More >> Prep Time: 30 Minutes Yields: 6 Servings Comment: I've been served many exotic egg dishes in my travels including the thousand-year-old eggs of China. However, I can think of no better egg dish or oneMore >> Prep Time: 30 Minutes Yields: 6 Servings Comment: This recipe is great for all those crawfish lovers! Serve this crawfish salad as a light lunch or even as an appetizer. Ingredients: 1 pound boiled orMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: The fusion of shrimp and cauliflower creates a unique and flavorful dish. It is the perfect side dish to any beef, pork or poultry dish. Ingredients: ½More >> Prep Time: 1½ Hours Yields: 10 Servings Comment: Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There is muchMore >> Prep Time: 1 Hour Yields: 8 Servings Comment: The month of February is heart month, so I have revised some old recipes to make them a little healthier. By using this new recipe, I have cut the caloriesMore >> Grilled oysters have been the rage since the Native Americans first introduced them to the early colonists. Today, none is more famous than those of Drago's Restaurant in New Orleans. For those not wishing to light the grill, here is a simple oven version. However, they work just as well over hot coals.More >> Beignets or fritters are extremely common in Southern cuisine. Nothing makes these dishes more Louisiana than the addition of lump crabmeat. Serve these beignets as the perfect party hors d'oeuvre or 3 on a plate as an appetizer.More >> Prep Time: 1 Hour Yields: 6 Servings Comment: Most early oyster recipes in New Orleans, including stewed oysters, deviled oysters and oyster patties, called for cream thickened with flour rather thanMore >> Prep Time: 30 Minutes Yields: 4-6 Servings Comment: Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Ingredients: 1 pint oysters with liquid 1More >> Prep Time: 2 Hours Yields: 6 Servings Comment: Although here in Louisiana we favor our gulf species when choosing fish for the holiday table, I often serve this salmon dish for Christmas Eve dinner becauseMore >> Prep Time: 2 Hours Yields: 8 Servings Comment: Here in Louisiana, we tend to combine ingredients to create unique dishes more so than most other cultures. We stuff eggplant with ground meat; we stuff mirlitonMore >> Prep Time: 1 Hour Yields: 6 Serving Comment: Normally, Louisiana Gulf fish will feature a seafood filling such as crab or shrimp when stuffed and baked. For those looking for an alternative filling,More >> Prep Time: 30 Minutes Yields: 4 Servings Comment: Although eggplant is native to the Middle East, it has been a main ingredient of Asian cooking for generations. This recipe of eggplant sauteed in AsianMore >> Prep Time: 2 Hours Yields: 6–8 Servings Comment: This elegant, rich quiche, made with chunks of delicate lobster, is great for any special occasion. You may wish to buy lobster meat already cooked, choppedMore >> Prep Time: 45 Minutes Yields: 6 Servings Comment: As crabs grow they molt, discarding their old shells to make room for new, larger ones. Once the old shell has been shed, the new covering is soft forMore >> Prep Time: 30 Minutes Yields: 8 Servings Comment: The ultimate crab cake has a crisp exterior and a light, moist interior. The secret is to use the best lump crabmeat available and keep those lumps intactMore >> Prep Time: 1½ Hours Yields: 4 Servings Comment: Have you ever walked past the seafood case at your local market and wondered what you could do with scallops? These sweet yet mild shellfish are perfectMore >> Prep Time: 2 Hours Yields: 6 Serving Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetableMore >> Prep Time: 1½ Hours Yields: 12 Servings Comment:The crawfish boil is the premier social event in the springtime here in Louisiana. Friends and family gather for an afternoon under the shade of an oakMore >> Prep Time: 3 and 1/2 HoursYields: 4 ServingsComment:Lemongrass, also known as citronella grass, has a strong lemon-like flavor and aroma. Often used fresh in Southeast Asian cuisines, lemongrass can alsoMore >> Prep Time: 1½ HoursYields: 6–8 Servings Comment:Ratatouille is the most famous vegetable casserole in Italy and the South of France. It is often made with a combination of vegetables and other localMore >> Prep Time: 30 Minutes Yields: 4 Servings Comment: This is a classic stir-fry dish found standard in most Chinese restaurants. Extra-large shrimp, peanuts and whole dried red chilies are the key ingredientsMore >> Prep Time: 1 HourYields: 4–6 Servings Comment:Chef John Folse and Paul Gates are "Stirrin' It Up" with kids from all around the Baton Rouge area. Justin Ingram is 10 years old and lives in Ventress,More >> Prep Time: 1 HourYields: 6–8 Servings Comment:Chef John Folse and Paul Gates are "Stirrin' It Up" with kids from all around the Baton Rouge area. Isabelle Abadie of Napoleonville, Louisiana enjoys cookingMore >> Prep Time: 1 HourYields: 4–6 Servings Comment: Every Thursday in the month of July, Chef John Folse and Paul Gates will be "Stirrin' It Up" with kids from all around the Baton Rouge area. Claire TraylorMore >> Prep Time: 30 MinutesYields: 2 Servings Comment: In Creole cooking, often you will find a mixture of seafoods used as garnishing on sauteed or baked fish. You may wish to substitute crawfish or shrimpMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: There are many recipes available for marinating shrimp or other types of seafood. I prefer those that add a large variety of marinated vegetables to theMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: Grilled oysters have been the rage since the Native Americans first introduced them to the early colonists. President Abraham Lincoln made oysters evenMore >> Prep Time: 1 and 1/2 HoursYields: 6–8 Servings Comment:This recipe takes a traditional vegetable of Bayou Country and gives it a different twist by mixing it with shellfish. The result is a delicious,More >> Prep Time: 1 HourYields: 6–8 Servings Comment:To celebrate Mother's day, members of the WAFB 9 News team are sharing some of their favorite "Mom's recipes" during the month of May. Reporter Johnny AhysenMore >> Prep Time: 1 HourYields: 4–6 Servings Comment:To celebrate Mother's day, members of the WAFB 9 News team are sharing some of their favorite "Mom's recipes" during the month of May. Sports anchor JacquesMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: Often in Bayou Country, a variety of seafood is combined to create a tasty and colorful entree. In this recipe, sauteed trout marries with shrimp and chiveMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: This dish was named after the great restaurateur, Corinne Dunbar, who established one of the most celebrated restaurants in New Orleans. Corinne Dunbar's,More >> Prep Time: 1 Hour Yields: 6 Servings Comment: Au gratin refers to the crusty topping of bread crumbs or cheese on top of a baked or broiled dish. Although most cooks think of au gratins as vegetableMore >> Prep Time: 1 and 1/2 HoursYields: 10 Servings Comment:Seafood sauce piquante is a great example of the combination of different influences in Creole cooking. The piquant sauce, meaning hot or spicy, getsMore >> Prep Time: 1 Hour Yields: 20 Servings Comment: Catfish have always been a Southern fish of choice. An ample supply of farm-raised blue channel catfish allows for the creation of many interesting recipes.More >> Prep Time: 1 Hour Yields: 6 Servings Comment: Most early oyster recipes in New Orleans, including stewed oysters, deviled oysters and oyster patties, called for cream thickened with flour rather thanMore >> Prep Time: 30 Minutes Yields: 6 Servings Comment: Barbecued shrimp originated at Manale Restaurant in New Orleans. Customers waiting for the next table formed long lines down Napoleon Avenue. PerfectingMore >> Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
Spain arrived here in Louisiana in the 1760s and brought many great flavors to our shores. Garbanzo or chickpeas, hot peppers and garlic are only threeMore >> Prep Time: 1 hour
Yields: 6 Servings
Comment:
Captain Ryan Lamberts of Cajun Fishing Adventures in Buras, Louisiana is not only well known for delivering sports fishermen to the catch, but is also quiteMore >> Prep Time: 2 and 1/2 Hours
Yields: 8-10 Servings
Comment:
Zeke Babin of St. Amant introduced me to this unique version of fish courtbouillon. Like all good recipes, it was passed on to him by a friend,More >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
I first experienced the fabulous flavor of whole steamed fish with ginger and spring onions when opening my promotional restaurant in Taipei. I absolutelyMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Though the crab claws in the following recipe are served chilled, I also like to prepare them warm. As an alternative, return the chilled crab clawsMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Chipotle chiles or smoked red jalapenos, have a very spicy and smoky taste. Chipotles in adobo sauce comes in small cans and a little goes a long way.More >> Prep Time: 20 Minutes
Yields: 6 Servings
Comment:
Todd Graves, owner of Raising Cane's Restaurant, developed this recipe after catching yellow fin tuna on the Brutus GC 158 in the Green Canyon area.
Ingredients:
6More >> Prep Time: 2 Hours
Yields: 8 (8-ounce) Jars
Comment:
I first discovered this recipe in the restaurant of my good friend Lidia Bastianich in New York City. She explained how fresh tuna steak can be convertedMore >> Prep Time: 20 Minutes
Yields: 2 Cups
Comment:
If you are looking for a "cooked" fish tartare dish, this sophisticated, fresh and spicy dip will definitely do the trick!
Ingredients:
1 (6-ounce) ahiMore >> Prep Time: 1a nd 1/2 Hours
Yields: 2-4 Servings
Comment:
Tuna is a fabulous fish for two reasons. First, it taste like fresh fish should, but secondly, many people might think it's beef or veal whenMore >> Prep Time: 1 Hour
Yields: 4-6 Servings
Comment:
What's great about this recipe is that it can be made with any type of seafoods, even mixed, and wonderful with chicken as well. Quiche has been aroundMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Check with your local specialty food store or Italian food market for high quality salted cod. Here in Louisiana, they can be found at Central Grocery CompanyMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
To cook anything provencale style, it simply means Southern French or Mediterranean. Translated that means fresh, seasonal and generally healthier.More >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipeMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
This unique shrimp presentation was created at Lafitte's Landing Restaurant for use during the height of shrimp season. The dish was named in honor of J.More >> Prep Time: 10 minutes
Yields: 4-6 servings
Comments:
Although most people associate tartare with beef, personally I love fish tartares. For those of you who have never tried this specialty, this isMore >> Prep Time: 1 Hour
Yields: 4-6 Servings
Comment:
Ceviche is a popular Latin American dish of raw fish marinated in citrus juice, onions, tomatoes and chiles. Most avid fisherman will agree that no preparationMore >> Prep Time: 30 Minutes
Yields: 4 Servings
Comment:
As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in theMore >> Prep Time: 2 Hours
Yields: 6 Servings
Comment:
Crawfish bisque is a tradition in Louisiana. This dish is often made toward the end of crawfish season in May or June. Usually, an immense pot of bisqueMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Crawfish etouffee is a simple dish and one that may be served in a variety of ways. Often it is placed on pasta instead of rice, in crêpes or in patty shells.More >> Prep Time: 1 and 1/2 Hours
Yields: 10-12 Servings
Comment:
Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-basedMore >> Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
This recipe came to me through my good friend, Paul Gates. Often, simple seasonings and cooking methods are best for bringing out the wonderful flavorMore >> Prep Time: 3 and 1/2 Hours
Yield: 8 Servings
Comment:
Compound butters are butters flavored with other ingredients. When melted over a sizzling steak, fish or platter of vegetables, it further enhancesMore >> Prep Time: 30 Minutes
Yields: 4 Servings
Comment:
There are two versions of this dish, bianco (white), and rosso (red) or al pomodoro, with tomato. Both recipes are fabulous! The version below is theMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
As a young boy growing up on Cabanocey Plantation, corn flakes in coffee milk was our daily breakfast. It just made sense that when we were ready toMore >> INGREDIENTS
3 T olive oil
1/2 cup crabmeat
6 large shrimp, deveined head on
1/2 lb. angel hair pasta cooked al dente
1 large shallot diced or julienne
4 broccoli florettes
1 pod minced garlic
1More >> Prep Time: 45 Minutes
Yields: 8-10 Servings
Comment:
The term "poulette" was used when referring to an open-faced sandwich smothered in a mixture of white sauce and leftover baked turkey or chicken.More >> Prep Time: 1½ Hours
Yields: 1 Pie
Comment:
This wonderful oyster dish is the perfect choice for a Christmas or New Year's table in Louisiana. Oysters are at their absolute best this time of year. ThisMore >> Delicious Indian twist to a Cajun favorite!More >> Taylor Thompson, from Baton Rouge, Louisiana, submitted this recipe for Stirrin' It Up: Kids Edition. More >> Prep Time: 1 and 1/2 Hours
Yields: 6 Servings
Comment:
My grandmother, or Mamere as we called her, made the best corn and shrimp soup, period. It was from her I learned the secret of the flavorful shellfishMore >> Prep Time: 1 Hour Yields: 12-14 Servings Comment: Elise Armand, from Houma, Louisiana, submitted this recipe for Stirrin' It Up: Kids Edition. She entered this recipe into the Terrebonne Parish 4-HMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Whether farm raised or fresh caught, catfish are a favorite among Louisianians. Every year in July a festival dedicated to catfish is held in Des Allemands,More >> Prep Time: 1 Hour
Yields: 4-6 Servings
Comment:
This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlicMore >> Prep Time: 30 Minutes Yields: 6 Servings Comment: When pan-frying crab, I always look first for the females of the species. They not only have that wonderful flavor, but also are usually full of theMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
As crabs grow, they must molt and lose their old shells to make room for new, larger ones. Once the old shell has been shed, the new covering is softMore >> Prep Time: 30 Minutes Yields: 8 Servings Comment: The crab cakes of Bayou Country are usually dense in texture due to the abundance of bread crumbs in the recipe. For a more appetizing texture, thisMore >> Prep Time: 30 Minutes
Yields: 2 Dozen
Ingredients:
2 dozen oysters on the half shell|
1 pound butter, softened and divided
1/4 cup sliced green onions
1/2 cup minced garlic
1 tsp crushed red pepper
3More >> Prep Time: 20 Minutes Yields: 4 Servings Comment: Salmon was an important staple in the diet of many early Native American tribes. It is an easy to prepare, flavorful fish. Ingredients: 4 (4-6 ounce)More >> Yields: 4-6 servings
from Ricky Pampo
Ingredients:
1 large red bell pepper, thinly sliced
2 pounds medium shrimp, peeled and deveined
1 Tbsp olive oil
1 green onion, thinly sliced
1 Tbsp choppedMore >> Prep Time: 30 minutes
Yield: 2 dozen
Comment:
This is a twist on a classic New Orleans recipe. Onion, celery or bellpepper is not usually used in artichoke boulets. This recipe also adds the surprisingMore >> Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmeal that can be found in the gourmet section of most food stores, possibly sold as a pre-packaged fish fry.More >> From the Italian bruscare meaning "to roast over coals," bruschetta is traditionally made by rubbing slices of toasted bread with garlic cloves then drizzling the bread with extra-virgin olive oil. By adding panzanella and shrimp, we have created a more elegant hors d' oeuvre. More >> The French word, etouffee means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meat or game. Though more Creole in origin, etouffees are found throughout Louisiana.More >> Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. More >> Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. More >> Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmeal that can be found in the gourmet section of most food stores, possibly sold as a pre-packaged fish fry.More >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmealMore >> Prep Time: 1 and 1/2 Hours Yields: 10-12 Servings Comment: Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-basedMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
The fusion of shrimp and broccoli creates a unique and flavorful dish. It is the perfect side dish to any beef, pork or poultry dish.
Ingredients:
2More >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Oysters are often seen on the holiday table in dressings, stuffings or stews, and this variation on traditional brown oyster stew is a beautiful showpieceMore >> Prep Time: 3 Hours
Yields: 20-25 Servings
Comment:
White pumpkins are somewhat uncommon, but can be found in most grocery stores during the month of October. The most common variety is Lumina, and otherMore >> Prep Time: 1 Hour
Yields: 3-6 Servings
Comment:
This dish was named after the great restaurateur, Corinne Dunbar. She had one of the few potluck restaurants. This simply meant that what was in the potMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment: Though fried green tomatoes is a traditional Southern dish, it can be found in many homes and restaurants around the United States. Each culture servesMore >> SALAD
2 lbs - Shrimp (16-20 per pound), Boiled and Sliced in ½
2 - Grape fruit, Peeled and Sectioned
2 - Oranges, Peeled and Sectioned
2 - Pears, Peel, Core, Slice
1 - Red Small Onion, Peel andMore >> Prep Time: 1½ Hours
Yields: 10 Servings
Comment:
Seafood sauce piquant is a great example of the combination of different influences in Creole cooking. The sauce piquant, meaning hot or spicy, getsMore >> Prep Time: 1 Hour Yields: 4-6 Servings Comment: This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlicMore >> Prep Time: 2 Hours Yields: 12 Servings Comment: River shrimp, unlike lake or gulf shrimp, need very little cooking. The preferred method is to turn off heat when water boils and allow shrimp to infuseMore >> Prep Time: 30 Minutes
Yield: 4 Servings
Comment:
Watermelon, a gift from Africa, is a great summer joy in the South. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat duringMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
The fusion of shrimp and cauliflower creates a unique and flavorful dish that is perfect served with any beef, pork or poultry entrée.
Ingredients:
½More >> Prep Time: 30 Minutes
Yields: 8 Servings
Comment: This Cinco de Mayo treat has a legend associated with its name. Apparently invented when a burrito accidentally fell into hot oil, the chef quicklyMore >> Prep Time: 30 Minutes Yields: 4 Servings Comment: Although barbecue shrimp is normally baked in an oven, I have revised the recipe to cook it a la minute on the stovetop. The ingredients used to createMore >> Prep Time: 30 Minutes Yields 10-12 Servings Comment: Like many people you may be looking for a great way to serve up the crawfish tails leftover from your Easter crawfish boil. This recipe is so goodMore >> Thursday March 22, 2007 Prep Time: 1 Hour Yields: 6 Servings Comment: The French word, étouffée means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meatMore >> Prep Time: 2 Hours Yields: 6 Servings Comment: Crawfish bisque is a tradition in Louisiana. This dish is often made toward the end of crawfish season in May or June. Usually, an immense pot of bisqueMore >> Prep Time: 1 Hour Yields: 12 Servings Comment: Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana. Every Louisiana homeMore >> Thursday, March 1, 2007More >> Tuesday, February 27, 2007More >> Thursday, February 22, 2007More >> Prep Time: 1 Hour
Yields: 4 Servings
Comment: This classic recipe comes from our friend Leah Chase just in time for Carnival and Lent. Rich and comforting, it's no sacrifice at all to give up meat.
Ingredients:
1More >> Tuesday, January 30, 2007More >> Friday, January 26, 2007More >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. Cream or milk used in many oysterMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Simple yet elegant, spicy yet subtle. Serve this dish as a hearty appetizer or a light meal.
Ingredients for croutons:
1 French bread loaf cut onMore >>
ICE WATER MARINATED SEAFOOD
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Many trappers in South Louisiana found it inconvenient to batter seafood in milk and eggs because these ingredients wereMore >>
DEEP-FRIED CATFISH
Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Deep-frying seafoods is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is aMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
A recent trip to the Northwest inspired this recipe. The light flavor of the fresh salmon is enhanced by the delicate smokiness of the smoked salmonMore >> Prep Time: 1 1/2 Hours
Yields: 8-10 Servings
Comment:
Boulettes are normally thought of as ball-shaped portions of ground meat or seafood. Although they are most often cooked in a stew or gravy, forMore >> FETTUCCINE ALFREDO WITH CRAWFISH & ANDOUILLE
Prep Time: 20 Minutes
Yields: 4 Servings
Comment:
Italian cooking is very simple and usually very fast. It uses fewer ingredients for each dish than anyMore >> Prep Time: 1 Hour
Makes: 2 Quarts
Ingredients:
2 pounds fish bones
OR 1 pound each crab, shrimp and crawfish shells
2 onions, chopped
2 carrots, sliced
2 celery stalks, chopped
6 garlic cloves
4More >> Prep Time: 4 Hours Yields: 6 Servings Comment: Seafood has always played an important role in Louisiana cuisine due to the state’s natural abundance. As each culture arrived in Louisiana they broughtMore >> Prep Time: 1 Hour Yields: 6–8 Servings Comment: The term “crawfish bisque” has two meanings in Louisiana. The early Cajuns created a bisque by stuffing the cleaned heads of crawfish with a spicy crawfishMore >> Prep Time: 45 Minutes Yields: 4–5 Servings Comment: This delicious crawfish and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. While it is a wonderful LentenMore >> Prep Time: 1 1/2 Hours Yields: 10 Servings Comment: Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There More >> Prep Time: 15 Minutes Yields: 6 Servings Comment: The term meunière means "of the miller's wife." In classical cooking, meunière refers to a simple brown butter sauce thickened with flour drippings,More >> Prep Time: 1½ Hours Yields: 20 (4-inch) Pancakes Comment: The Germans are famous for their pancakes and dumplings. Potatoes, a major cash crop of the Germans, became one of their favorite ingredientsMore >> Prep Time: 45 Minutes Yields: 6 Servings Comment: This dish was named in honor of the famous Malarcher sugar planters of the Louisiana River Road. The sugar cane plantation was located west of New More >> Prep Time: 30 Minutes Yields: 6 Servings Comment: Here is another example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally this was done in either chickenMore >> Prep Time: 30 Minutes Yields: 4 Servings Comment: Although barbecue shrimp is normally baked in an oven, I have revised the recipe to cook it a la minute on the stovetop. The ingredients used toMore >>
