Hushpuppies were originally prepared as treats to "hush the puppies" around the campfire. Unfortunately for the dogs, they are the perfect snack or side dish for Louisiana seafood.More >>
Hushpuppies were originally prepared as treats to "hush the puppies" around the campfire. Unfortunately for the dogs, they are the perfect snack or side dish for Louisiana seafood.More >>
Prep Time: 45 Minutes Yields: 1½ Cups Comment: This fresh and flavorful vinaigrette is perfect for those hot summer days. Try using it as a topping on grilled meats or enjoy it tossed with crisp saladMore >>
This fresh and flavorful vinaigrette is perfect for those hot summer days. Try using it as a topping on grilled meats or enjoy it tossed with crisp salad greens.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: 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: 45 Minutes Yields: 10–12 Servings Comment: For your next party or celebration, try this combination of crawfish, spinach and artichokes for a unique and tasty dip. By simply adding more cream,More >>
Prep Time: 45 Minutes Yields: 10–12 Servings Comment: For your next party or celebration, try this combination of crawfish, spinach and artichokes for a unique and tasty dip. By simply adding more cream,More >>
Prep Time: 1½ Hours Yields: 6–8 Servings Comment: With Super Bowl parties right around the corner, here is a great recipe for the big game. Try serving this appetizer with warm pita bread, chips orMore >>
Prep Time: 1½ Hours Yields: 6–8 Servings Comment: With Super Bowl parties right around the corner, here is a great recipe for the big game. Try serving this appetizer with warm pita bread, chips orMore >>
Prep Time: 1 Hour Yields: 4–5 Servings Comment: This delicious cheese mixture delivers a delightful appetizer when baked inside a loaf of French bread. We have added excitement to the dish by crowningMore >>
Prep Time: 1 Hour Yields: 4–5 Servings Comment: This delicious cheese mixture delivers a delightful appetizer when baked inside a loaf of French bread. We have added excitement to the dish by crowningMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans. Artichokes were grown by the Creoles as decorative gardenMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans. Artichokes were grown by the Creoles as decorative gardenMore >>
Prep Time: 1 Hour Yields: 1 (1-quart) Decorative Mold Comment: One thing I have learned over the years, when hearing the term "Shrimp Mold," quickly run in the other direction. However, after samplingMore >>
Prep Time: 1 Hour Yields: 1 (1-quart) Decorative Mold Comment: One thing I have learned over the years, when hearing the term "Shrimp Mold," quickly run in the other direction. However, after samplingMore >>
Prep Time: 2½ Hours Yields: 48 Pinwheels Comment: For festive occasions, why not take a minute more to create an elegant presentation. The flavor can be further enhanced with the use of local herbs andMore >>
Prep Time: 2½ Hours Yields: 48 Pinwheels Comment: For festive occasions, why not take a minute more to create an elegant presentation. The flavor can be further enhanced with the use of local herbs andMore >>
Prep Time: 1 Hour Yields: 4 Servings Comment: Often there just is not enough time to call for pizza delivery. By stacking up a few tubes of refrigerated pizza dough, fresh and creative mini pizzas areMore >>
Prep Time: 1 Hour Yields: 4 Servings Comment: Often there just is not enough time to call for pizza delivery. By stacking up a few tubes of refrigerated pizza dough, fresh and creative mini pizzas areMore >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: Sauce piquante was brought to Louisiana by the Spanish in 1690. It was the innovative Cajuns, however, who made "sauce piquant" a household name. Today,More >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: Sauce piquante was brought to Louisiana by the Spanish in 1690. It was the innovative Cajuns, however, who made "sauce piquant" a household name. Today,More >>
Prep Time: 45 Minutes Yields: 20 Servings or 10 Cups Comment: This delicious appetizer is great for those tailgating parties at home! Ingredients: 1½ pounds ground chicken 1½ pounds ground turkey 20More >>
Prep Time: 45 Minutes Yields: 20 Servings or 10 Cups Comment: This delicious appetizer is great for those tailgating parties at home! Ingredients: 1½ pounds ground chicken 1½ pounds ground turkey 20More >>
Prep Time: 45 Minutes Yields: 6–8 Servings Comment: Are you looking for some great tailgating recipes? Well, look no further. This dip is sure to be a crowd pleaser at your next party! Ingredients: 2More >>
Are you looking for some great tailgating recipes? Well, look no further. This dip is sure to be a crowd pleaser at your next party!More >>
Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Although these pork patties are meant to be eaten as mini hors d'oeuvres, I love this patty on a slider bun as a quick "pick me up" sandwich! EitherMore >>
Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Although these pork patties are meant to be eaten as mini hors d'oeuvres, I love this patty on a slider bun as a quick "pick me up" sandwich! EitherMore >>
Prep Time: 30 Minutes Yields: 12 Fritters Comment: Some people might think that corn fritters are heavy, but they are actually quite light! Serve these crisp corn fritters as a side dish with almostMore >>
Prep Time: 30 Minutes Yields: 12 Fritters Comment: Some people might think that corn fritters are heavy, but they are actually quite light! Serve these crisp corn fritters as a side dish with almostMore >>
Prep Time: 6 Months Preferable Yields: 3 Gallons Comment: This family recipe was originally created by Lucie "Cie" Greaud Guttner. Her son-in-law, Gary Anderson, adapted the method slightly, but the flavorMore >>
Prep Time: 6 Months Preferable Yields: 3 Gallons Comment: This family recipe was originally created by Lucie "Cie" Greaud Guttner. Her son-in-law, Gary Anderson, adapted the method slightly, but the flavorMore >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: This is a popular eggplant dish, similar to hummus, which is mashed and mixed with extra-virgin olive oil and tahini. Usually, the eggplant is baked orMore >>
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: 1½ Hours Yields: 2 Cups Comment: Everyone loves the flavor of a bacon, lettuce and tomato sandwich. It's the perfect comfort food! Did you ever think of making a dip or salad with these wonderfulMore >>
Prep Time: ½ Hour Yields: 4 Servings Comment: Here in South Louisiana, we love boiled shrimp! Why not upscale that simple dish to new heights with this martini presentation. Ingredients: ½ pound (30–40More >>
Prep Time: 1½ Hours Yields: 4 Cups Comment: This delicious home-style dip offers an abundance of flavor and should be served hot with colorful vegetable chips, tortilla chips or French bread croutons. Ingredients: 3More >>
Prep Time: 1 Hour Yields: 6–8 Servings Comment: Lemon soup is the perfect beginning or ending to any meal, especially during hot Louisiana summers. This soup is so wonderfully cooling, perhaps it shouldMore >>
Prep Time: 45 Minutes Yields: 10 Servings Comment: Every Thursday in the month of July, Chef Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Karlie Akin of Livonia is 12 yearsMore >>
Prep Time: 1 HourYields: 8–10 Servings Comment: Boulettes are normally ball-shaped portions of ground meat or seafood. Although they are most often cooked in a stew or gravy, they are sometimes cookedMore >>
Prep Time: 30 MinutesYields: 6 Servings Comment: It is amazing how many people have trouble with simple dishes such as onion rings. After all, there are only three main ingredients: onions, batter andMore >>
Prep Time: 1½ Hours Yields: 12–15 Servings Comment: Eggnog is found on many tables in Cajun Country during the Christmas season. Many believe that the "nog" in eggnog comes from the word "noggin," a smallMore >>
Prep Time: 45 MinutesYields: 12 Servings Comment:We've all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we've taken Buffalo-styleMore >>
Prep Time: 1 and 1/2 HoursYields: 6–8 Servings Comment: The Spanish arrived in Louisiana in the 1760s and brought many great flavors to our shores. Garbanzo or chickpeas, hot peppers and garlic are onlyMore >>
Prep Time: 1 Hour Yields: 5–6 Cups Comment: Though turnip, mustard and spinach greens were often cooked as vegetables in South Louisiana, it wasn't uncommon for them to be used in other fashions. DuncanMore >>
Prep Time: 30 Minutes Yields: 10−12 Wings Comment: From the runner-up of our Super Sunday Recipe Contest on WAFB, Jason Glover's wings are a great tailgating snack and are very easily prepared. HoisinMore >>
Prep Time: 2 and 1/2 Hours Yields: 12-15 Servings Comment: Daube glace is a classical Creole hors d'oeuvre. Daube is traditionally beef braised with vegetables. This glace is made with leftover cookedMore >>
Prep Time: 1 and 1/2 Hours Yields: 12–15 Servings Comment: Eggnog is found on many tables in Cajun Country during the Christmas season. Many believe that the "nog" in eggnog comes from the word "noggin,"More >>
Prep Time: 15 Minutes
Yields: 4 Servings
Comment:
This recipe was given to me by Isabel and Samuel Breaux of Baton Rouge for the Stirrin' It Up: Kids Edition 2009. This is a great example of growingMore >>
Prep Time: 30 Minutes
Yields: 4-6 Servings
Comment:
It is amazing how many people have trouble with simple dishes such as onion rings. After all, there are only three ingredients: onions, batter andMore >>
Prep Time: 15 Minutes
Yields: 1 Quart
Comment:
The only dish more Southern than this is fried catfish and hush puppies! Try serving them together.
Ingredients:
1 (2-ounce) jar diced pimientos
1/2More >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Marie Laveau was the voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met Marie at the Old Absinthe House late in the eveningMore >>
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: 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: 10-12 Servings
Comment:
Deviled eggs are the perfect cold appetizer for your next LSU tailgating party. They are easy to make, require no utensils to eat, and are delicious.More >>
Prep Time: 1 and 1/2 Hours
Yields: 12-15 Servings
Comment:
Eggnog is found on many tables in Cajun Country during the Christmas season. Many believe that the "nog" in eggnog comes from the word "noggin,"More >>
Prep Time: 1 Hour
Yields: 20 (6-ounce) Servings
Comment:
Well, there's no doubt that apple cider was one of the warm drinks cherished by Michigan lumbermen. After leaving their northern homes, theseMore >>
Prep Time: 15 Minutes
Yields: 4 Servings
Comment:
Before European discovery of the Americas, the Maya consumed cacao-based drinks called chocolatl, which were made of roasted cocoa beans, water andMore >>
Prep Time: 30 Minutes
Yields: 10 Cups
Comment:
Blood oranges can be found in most upscale grocery stores during the late fall to early spring. The blood-red juice from this fruit is perfect as a baseMore >>
Prep Time: 30 Minutes
Yields: 10-12 Servings
Comment:
For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes.More >>
Prep Time: 1 Hour
Yields: 50 Meatballs
Comment:
This recipe was inspired by a wonderful cook, Mary Lee Miletello. I've combined her recipe with one of my own and the result is a wonderful cocktail meatballMore >>
Prep Time: 1Hour
Yields: 75 Meatballs
Comment:
Throughout history, meat has been a prized commodity, and the meatball was likely invented as a way to use left over meat to make a meal that could feedMore >>
Prep Time: 2 Hours
Yields: 8-10 Servings
Comment:
Often, when cooking venison, making tender meatballs can be an especially tricky task. This recipe will teach you the secret to making juicy, tenderMore >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
This recipe was given to me by the world-famous Italian restaurateur, John Arena. John created this recipe and uses it as a salad, antipasti or evenMore >>
Prep Time: 20 Minutes
Yields: 1 Cup
Comment:
Cinco de Mayo, the fifth of May, is a day to remember the victory of a small group of Mexican soldiers over a larger French army in the battle of PueblaMore >>
PREP TIME: 30 minutes
SERVES: 6
COMMENT:
When I was growing up on the bayous of South Louisiana, I thought frog legs were by far the greatest delicacy to come out of the swamp waters. Today, I knowMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Macque Choux is an early Louisiana dish that borrows its name from the Creole word for corn, maque, and the French word for cabbage, choux. Although cabbageMore >>
Prep Time: 1 Hour Yields: 15-20 Servings Comment: This dip will break through the toughest defensive line of folks still sticking to their New Year¡¯s resolutions. Too tasty to resist, your SuperbowlMore >>
Zesty Onion Flat Pan Pizza Prep Time: 1 Hour Yields: 6 Servings Comment: Serve this colorful tart as an appetizer or light meal for your guests. The smoky flavor of the bacon and tasso blends wonderfullyMore >>
Prep Time: 30 Minutes Yields: 5–6 Servings Comment: A tailgating twist on a traditional Louisiana recipe, this Spinach Madeleine is ready to party. Ingredients: 2 packages frozen chopped spinachMore >>
Prep Time: 1 hour Yields: 6-8 Servings Comment: The only thing spicier than this zesty tailgating sandwich is the Southern Jaguar band at game time. Ingredients: 1 (16-ounce) package Jimmy DeanMore >>
Prep Time: 20 Minutes Yields: 1 Cup Comment: Cinco de Mayo, the fifth of May, is a day to remember the victory of a small group of Mexican soldiers over a larger French army in the Battle of PueblaMore >>
Prep Time: 20 Minutes Yields: 5 Cups Comment: Turn your day into a fiesta by making this Mexican favorite. This salsa is great with chips or served over other Mexican dishes such as tacos or tamales.More >>
Prep Time: 1 Hour Yields: 8 Servings Comment: Simple enough for a Superbowl party and sinful enough for a Mardi Gras bash, this dip will win you rave reviews every time. Ingredients: 1 pound clawMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: This pâté is a rich, savory mixture that is wonderful when served as a dip or on croutons or crackers. Ingredients: 1 large onion, quartered 1 mediumMore >>
Prep time: 20 minutes Yields: 5 cups Comment: this spicy mexican-style dip is a twist on the original guacamole. By adding boiled shrimp, the dish is “cajunized” and is a perfect party food. Ingredients:More >>
Prep Time: 1 Hour Yields: 6 Servings Comment: These stuffed peppers are sure to spice up any tailgate party. They are also a wonderful hors d’oeuvre at any event. Ingredients: 1 pound bulk CreoleMore >>
Pansanella PREP TIME: 30 Minutes Yields: 4 Servings Comment: I first discovered this old world delicacy while having lunch with Father John Lacari, a wonderful Italian priest, who brought thisMore >>
Tiger Slaw Prep Time: 10 Minutes Yields: 8–10 Servings Comment: A really quick and easy coleslaw recipe that celebrates the Tigers: what a great idea! Ingredients: 1 head purple cabbage 1More >>
50-Yard Line Florentine Artichoke Dip PREP TIME: 45 Minutes YIELDS: 4 Cups COMMENT: It's football season again—time to get together with friends and cheer for your favorite team. Whether you're More >>
Lemon and Garlic Shrimp Panzanella (Bruschetta) PREP TIME: 2 Hours MAKES: 25 Hors D'oeuvres COMMENT: From the Italian bruscare meaning "to roast over coals," bruschetta is traditionally made by rubbingMore >>
