Prep Time: 1 Hour Yields: 8–10 Servings Comment: There is nothing better than shrimp cooked in a rich cream sauce. However, we can certainly enhance the flavor with the addition of a few ingredients suchMore >>
There is nothing better than shrimp cooked in a rich cream sauce. However, we can certainly enhance the flavor with the addition of a few ingredients such as andouille sausage and Parmesan cheese. What a combination!!More >>
Prep Time: 2 Hours Yields: 8–10 Servings Comment: I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array ofMore >>
I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array of grilled vegetables would be a great accompaniment to the dish.More >>
Prep Time: 30 Minutes Yields: 4–6 Servings Comment: Corn is a mainstay on the table of most Creole homes. This entrée, that combines pasta and cheese, is guaranteed to be a great hit with your familyMore >>
Corn is a mainstay on the table of most Creole homes. More >>
Prep Time: 1 Hour Yields: 10–12 Servings Comment: This pasta dish uses a combination of two sausages along with a mélange of vegetables creating "double-barrel" flavor. Try substituting different sausageMore >>
Prep Time: 1 Hour Yields: 10–12 Servings Comment: This pasta dish uses a combination of two sausages along with a mélange of vegetables creating "double-barrel" flavor. Try substituting different sausageMore >>
Prep Time: 2 Hours Yields: 6 Servings Comment: This recipe is similar in flavor to the sauce piquant of Louisiana. The difference is that we have removed most of the saturated fat from the roux and skinMore >>
Prep Time: 2 Hours Yields: 6 Servings Comment: This recipe is similar in flavor to the sauce piquant of Louisiana. The difference is that we have removed most of the saturated fat from the roux and skinMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: Some of the most imaginative dishes emerge from the cast iron pots at hunting camps. Consider the classic Italian tomato sauce further enhanced with an arrayMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: Some of the most imaginative dishes emerge from the cast iron pots at hunting camps. Consider the classic Italian tomato sauce further enhanced with an arrayMore >>
Prep Time: 45 Minutes Yields: 4–6 Servings Comment: This blend of fresh vegetables and pasta is a great dish for any occasion. Ingredients: 1 pound spaghetti, cooked salt to taste 1 cup asparagus tips 1More >>
Prep Time: 45 Minutes Yields: 4–6 Servings Comment: This blend of fresh vegetables and pasta is a great dish for any occasion. Ingredients: 1 pound spaghetti, cooked salt to taste 1 cup asparagus tips 1More >>
Prep Time: 45 Minutes Yields: 6 Servings Comment: This soup is perfect for those big tailgating parties at home with friends and family. Ingredients: 1½ cups dry elbow macaroni 4 cups shredded sharp CheddarMore >>
Prep Time: 45 Minutes Yields: 6 Servings Comment: This soup is perfect for those big tailgating parties at home with friends and family. Ingredients: 1½ cups dry elbow macaroni 4 cups shredded sharp CheddarMore >>
Prep Time: 1 Hour Yields: 6–8 Servings Comment: This Creole dish is much better known in New Orleans than in the Bayous. The name dirty rice was given to the dish because of the dark color that resultsMore >>
This Creole dish is much better known in New Orleans than in the Bayous. The name dirty rice was given to the dish because of the dark color that results from the addition of livers and gizzards.More >>
This is one of Louisiana's favorite home-style Italian dishes. Although it is most often made with veal, it can be made with chicken or fish filletsMore >>
St. Joseph's Day Altar, or the "feast day of St. Joseph," is on March 19thThe families of farmers and fisherman built altars in their homes to share their good fortune with others in need.More >>
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 >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: Collard liquor, also known as pot liquor, sometimes spelled potlikker or pot likker is the liquid that is left behind after boiling greens such as collardMore >>
Prep Time: 1½ Hours Yields: 10–12 Servings Comment: In South Louisiana, we normally think of red beans as a dish always served on Mondays over rice with a link of smoked sausage. This gumbo variation startedMore >>
Prep Time: 45 Minutes Yields: 6 Servings Comment: While basic boiled grits are perfect in their simplicity for breakfast, additional ingredients are often added to the grain at bigger meals. Here, ripeMore >>
This recipe, submitted by Melissa Anders, is a nostalgic recreation of a holiday dish her grandmother used to make, which started out by frying fresh corn in bacon drippings in a black iron skillet. I have adapted it slightly and have taken the liberty of including crawfish in my version. I absolutely love this for a holiday side dish.More >>
Prep Time: 3–3½ Hours Yields: 8–10 Servings Comment: In many Cajun and German communities of the River Road west of New Orleans, "farre" (a mispronunciation of the French "farce" meaning forcemeat or dressing)More >>
Prep Time: 30 Minutes Yields: 4–6 Servings Comment: Gorgonzola is a blue-veined cheese made from cow's milk with a strong flavor produced in Northern Italy. It melts quickly and works well in saucesMore >>
Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Everybody's had jambalaya, but what about pastalaya? Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderfulMore >>
Prep Time: 45 MinutesYields: 8 Servings Comment: Risotto is that wonderful rice dish often prepared in Louisiana by the Italians and Spanish. The variety of ingredients that can be added to this arborioMore >>
Prep Time: 1 Hour Yields: 6–8 Servings Comment: Not everyone has time to make baked beans from scratch. This recipe begins with canned great Northern beans, but the smoke of the grill and the sweet flavorMore >>
Prep Time: 2 Hours Yields: 8–10 Servings Comment: This classic Italian meat sauce from Bologna traditionally uses at least two different kinds of meat. It can be served over pasta, used in lasagna or incorporatedMore >>
Prep Time: 1 and 1/2 HoursYields: 6 Servings Comment: The literal Italian translation for "orzo" is "barley," but orzo pasta is rice-shaped pasta traditionally used in soups. This cold pasta salad combinesMore >>
Prep Time: 30 MinutesYields: 4–6 Servings Comment: This is a great and simple recipe incorporating the best of the garden and the seafood of Bayou Country. The lemon-flavored vinaigrette complimentsMore >>
Prep Time: 30 MinutesYields: 4–6 Servings Comment: This is a great and simple recipe incorporating the best of the garden and the seafood of Bayou Country. The lemon-flavored vinaigrette complimentsMore >>
Prep Time: 1 HourYields: 6–8 ServingsComment:Because St. Joseph's day falls in the season of Lent, the feast includes meals without meat. This spaghetti has mushrooms instead of meat and is topped withMore >>
Prep Time: 45 MinutesYields: 8 ServingsComment:The Jerusalem artichoke is a variety of sunflower with a lumpy, brown-skinned tuber that resembles a gingerroot, and is often called a sunroot or sunchoke.More >>
Prep Time: 1 HourYields: 8–10 Servings Comment:Who doesn't love Mac & Cheese? Here in Bayou Country we have raised the bar on this classic dish by adding shrimp and andouille sausage to the recipe therebyMore >>
Prep Time: 1 HourYields: 10–12 Servings Comment: There is no need to sacrifice flavor when considering healthier choices in meal preparation. Here is a great example of a traditional Italian meatballMore >>
Prep Time: 1 and 1/2 HoursYields: 10–12 Servings Comment: There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it,More >>
Prep Time: 1 HourYields: 6–8 Servings Comment: The Italians contributed many unique pasta and meat combinations to the Louisiana table. Often game sausages were substituted in this wonderful dish. TryMore >>
Prep Time: 30 MinutesYields: 6 Servings Comment:Orecchiette (ō-rā-kē-e-tā) is Italian pasta shaped like an ear. It is used in many soup and pasta dishes. The size and shape of this pasta makes it perfectMore >>
Prep Time: 30 MinutesYields: 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. Reporter DavidMore >>
Prep Time: 45 MinutesYields: 6 Servings Comment:For a bold flavor, be sure to use Mexican cheese blend, which is a combination of Monterey Jack, cheddar and asadero cheeses. This dish is best servedMore >>
Prep Time: 1 HourYields: 6–8 ServingsComment:This pasta salad is great with any type of medium-sized pasta, especially those shaped to hold the dressing. Try shells such as penne or ziti as a substituteMore >>
Prep Time: 1 Hour Yields: 8 Servings Comment: Although the origin of the name "Hopping John" is a bit obscure, many food historians surmise that the name originated from Confederate soldiers describingMore >>
Prep Time: 1 Hour Yields: 8–10 Servings Comment: Farre is a meat dressing brought to Louisiana by the Germans. In many Cajun and German communities of the River Road west of New Orleans, farre wasMore >>
Prep Time: 1and 1/2 Hours Yields: 6 Servings Comment: Risotto is that wonderful rice dish prepared often in Louisiana by the Italians and Spanish. The variety of ingredients that can be added to thisMore >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
This Creole dish is much better known in New Orleans than in the bayous. The name dirty rice was given to the dish because of the dark color that resultsMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
There is nothing better than shrimp cooked in a rich cream sauce. However, we can certainly enhance the flavor with the addition of a few ingredientsMore >>
Prep Time: 1 and 1/2 Hours
Yields: 10-12 Servings
Comment:
In America today, Mac ‘n' Cheese means a blue box with powdered ingredients and dried elbow macaroni. It really is a shame that when a dishMore >>
Prep Time: 2 Hours
Yields: 8-10 Servings
Comment:
I sat down to have lunch with Odelise "Big Mama" Reulet at the Riverside Store in Vacherie. Quickly the conversation moved to dishes enjoyed by ourMore >>
Prep Time: 2 Hours
Yields: 8-10 Servings
Comment:
Nothing is worse than sitting at the table ready to enjoy a plate of spaghetti and meatballs only to discover the meatballs are tough and dry. ThisMore >>
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:
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: 1 Hour
Yields: 8 Servings
Comment:
When I first received this recipe from my friend Carol Benoit I was taken back by the use of low-fat pancake mix in this recipe. Wow, what a unique flavorMore >>
Prep Time: 2 Hours
Yields: 6 Servings
Comment:
This is a wonderfully flavored, one-pot dish that will satisfy everyone at your table. If you prefer, substitute chicken or beef in place of pork.
Ingredients:
6More >>
Prep Time: 1½ Hours
Yields: 8 Servings
Comments:
This is a great version of jambalaya when you are watching your "bottom line," but don't file it away too soon, because it also works great for FridaysMore >>
Prep Time: 2 Hours
Yields: 8-10 Servings
Comment:
I'm amazed at the number of stuffings and dressings that emerge from the minds of the creative Cajun and Creole cooks. Imaging my excitement when discoveringMore >>
Prep Time: 1 Hour
Yields: 8-10 Servings
Comment:
Pecan rice dressing is found on most holiday tables in South Louisiana. It incorporates the best ingredients of Bayou Country including seafood, meatMore >>
Because St. Joseph's day falls in the season of Lent, the feast includes meals without meat. This recipe uses traditional Italian spaghetti with eggs as the protein. It is topped with Mudica, a mixture of Italian seasonings and bread crumbs which represents the sawdust of St. Joseph--a carpenter and the foster father of Jesus.More >>
The name "coush coush" comes from "couscous," a North African dish of steamed semolina. Coush coush is a very old Cajun cornmeal recipe that was most often used as a hot cereal. More >>
This recipe, submitted by Melissa Anders, is a nostalgic recreation of a holiday dish her grandmother used to make, which started out by frying fresh corn in bacon drippings in a black iron skillet. I have adapted it slightly and have taken the liberty of including crawfish in my version.More >>
Prep Time: 1and 1/2 Hours
Yields: 8 Servings
Comment:
This recipe, submitted by Melissa Anders, is a nostalgic recreation of a holiday dish her grandmother used to make, which started out by fryingMore >>
Prep Time: 45 Minutes
Yields: 6 Servings
Comment:
Pesto is usually made with chopped garden herbs, such as basil, blended with pine nuts and olive oil. In south Louisiana, pecans have been substitutedMore >>
Prep Time: 1 1/2 Hours
Yields: 8 Servings
Comment:
This recipe, submitted by Melissa Anders, is a nostalgic recreation of a holiday dish her grandmother used to make, which started out by fryingMore >>
Ruth Fertel's Plaquemines Parish Oyster Dressing Prep Time: 1 hour, 30 minutes Serves: 15-20 Comment: This recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel! More >>
Prep Time: 1 Hour Yields: 8 to 10 Servings Comment: During the late fall and prior to Christmas in Louisiana, yams and freshly dug white potatoes are available at all roadside stands. These two ingredientsMore >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
This Creole dish is much better known in New Orleans than in the bayous. The name dirty rice was given to the dish because of the dark color that resultsMore >>
Prep Time: 45 Minutes
Yields: 8-10 Servings
Comment:
Children love macaroni and cheese and this recipe allows Mom to turn one of their favorite dishes into a main course. When served with a salad orMore >>
Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Luscious red Creole tomatoes provide the focal point for this showpiece salad. Add shrimp and it becomes a light summer lunch.
Ingredients:
6 CreoleMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Shrimp Creole is a signature New Orleans dish. Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables onMore >>
Prep Time: 1 1/2 Hours Yields: 6 Servings Comment: The “surprise” of meatballs in this traditional baked spaghetti recipe, turns it from a side dish into a complete meal. You can prepare the meatballsMore >>
Yields: 8 Servings Comment: While lasagna is traditionally thought of as an Italian dish, the combination of tomatoes, meat and cheese is not unique to that cuisine. This Mexican version gives a nodMore >>
Prep Time: 1½ Hours Yields: 8 Servings Comments: This is a great version of jambalaya when you are watching your “bottom line,” but don’t file it away too soon, because it also works great for FridaysMore >>
Prep Time: 1 Hour Yields: 8–10 Servings Comment: Pecan rice dressing is found on most holiday tables in South Louisiana. It incorporates the best ingredients of Bayou Country including seafood, More >>
Chef Leah Chase, the Queen of Creole Cooking from the world-famous Dooky Chase Restaurant in New Orleans, was kind enough to share her oyster bread dressing with me for Thanksgiving Dinner 2005. It is quite simple to do, but the taste is purely Leah. More >>
Prep Time: 1 Hour Yields: 6 Servings Comment: A summer twist on a Cajun classic, this light, flavorful version is perfect for a sultry evening or a Sunday brunch. Fresh garden herbs and tangy goatMore >>
Prep time: 1 hour yields: 6 servings comment: cacciatore is a dish that usually takes hours to create. In the city of new orleans , the italians created this recipe in order to speed up the processMore >>
Prep Time: 2 Hours Yields: 8 Servings Comment: During the Lenten season in Louisiana , Catholics refrain from eating meat on Fridays and also use this 40-day period to cut back on rich foods in theirMore >>
Yields: 6–8 Servings Prep Time:1 1/2 Hours Comment: The Spanish are famous for their rice dishes. This dish is reminiscent of their paella in that it is made with chicken and shrimp. However, paellaMore >>
Fettuccine Alfredo PREP TIME: 20 minutesServes: 4 COMMENT: Italian cooking is very simple and usually very fast. It uses fewer ingredients for each dish tan any other cuisine. This recipe is a More >>
Penne with Pumpkin Cream Sauce Prep Time: 1 Hour Yields: 4 Servings Comment: Pumpkins are plentiful during the fall months. This recipe uses pumpkin purée to create an interesting pasta dish. You canMore >>
Spicy Lamb Stew on Rigatoni Pasta PREP TIME: 2 Hours SERVES: 6-8 COMMENT: St. Patrick's Day and the making of St. Joseph's Altars always fall very close together, so we have constructed a dish thatMore >>
