Dressings and Stuffings - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Crawfish Rice Dressing

    Crawfish Rice Dressing

    If you lived in Louisiana long enough, you have discovered we can flavor rice in many ways including: Jambalaya, Italian risotto and our common dirty rice. This is yet another great example of taking flavor to the next level.

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    If you lived in Louisiana long enough, you have discovered we can flavor rice in many ways including: Jambalaya, Italian risotto and our common dirty rice. This is yet another great example of taking flavor to the next level.

    More >>
  • Shoepeg Cornbread Dressing

    Shoepeg Cornbread Dressing

    Cornbread is a staple of southern dressings. Shoepeg corn adds the unique sweet flavor that makes this dressing pure Louisiana.

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    Cornbread is a staple of southern dressings. Shoepeg corn adds the unique sweet flavor that makes this dressing pure Louisiana.

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  • Sweet Farre Dressing

    Sweet Farre Dressing

    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 was often seen as a sandwich spread at weddings, parties and funerals. This is one of our many variations, which includes sweet potatoes and is undoubtedly from the German Coast of Louisiana.

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    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 was often seen as a sandwich spread at weddings, parties and funerals. This is one of our many variations, which includes sweet potatoes and is undoubtedly from the German Coast of Louisiana.

    More >>
  • Mirliton, Shrimp and Corn Bread Dressing

    Mirliton, Shrimp and Corn Bread Dressing

    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, with seafood is a great example of one such holiday side dish.

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    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, with seafood is a great example of one such holiday side dish.

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  • Ruth Fertel's Plaquemines Parish Oyster Dressing

    Ruth Fertel's Plaquemines Parish Oyster Dressing

    Tuesday, November 18 2014 7:00 PM EST2014-11-19 00:00:23 GMT
    Oyster dressing is a classic dish that is served on virtually every Thanksgiving table in Plaquemines Parish. This magnificent recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel.More >>
    Oyster dressing is a classic dish that is served on virtually every Thanksgiving table in Plaquemines Parish. This magnificent recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel.More >>
  • Mirliton, shrimp and corn bread dressing

    Mirliton, shrimp and corn bread dressing

    Thursday, November 14 2013 6:26 PM EST2013-11-14 23:26:11 GMT
    Prep Time: 2 Hours Yields: 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, withMore >>
    The combination of mirliton with seafood is a great example of a great holiday side dish.More >>
  • Shoepeg Corn And Crawfish Dressing

    Shoepeg Corn And Crawfish Dressing

    Wednesday, November 30 2011 2:59 PM EST2011-11-30 19:59:02 GMT
    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 >>
  • Mirliton, Shrimp and Corn Bread Dressing

    Mirliton, Shrimp and Corn Bread Dressing

    Thursday, December 2 2010 3:55 PM EST2010-12-02 20:55:41 GMT
    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 >>
  • Chef John Folse's Sweet Farre Dressing

    Chef John Folse's Sweet Farre Dressing

    Tuesday, November 24 2009 3:29 PM EST2009-11-24 20:29:53 GMT
    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 >>
  • Brême au Riz (Eggplant and Rice Dressing)

    Brême au Riz (Eggplant and Rice Dressing)

    Thursday, May 21 2009 4:33 PM EDT2009-05-21 20:33:11 GMT
    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 >>
  • Creole Tomato Grits and Sausage Dressing

    Creole Tomato Grits and Sausage Dressing

    Thursday, December 18 2008 5:20 PM EST2008-12-18 22:20:49 GMT
    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 >>
  • Pecan Rice Dressing

    Pecan Rice Dressing

    Thursday, November 13 2008 5:57 PM EST2008-11-13 22:57:50 GMT
    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 >>
  • Shoepeg Corn and Crawfish Stuffing

    Shoepeg Corn and Crawfish Stuffing

    Thursday, August 14 2008 2:55 PM EDT2008-08-14 18:55:55 GMT
    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 >>
  • Chef Folse's Shoepeg Corn and Crawfish Stuffing

    Chef Folse's Shoepeg Corn and Crawfish Stuffing

    Tuesday, November 13 2007 4:18 PM EST2007-11-13 21:18:42 GMT
    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 >>
  • Ruth Fertel's Plaquemines Parish Oyster Dressing

    Ruth Fertel's Plaquemines Parish Oyster Dressing

    Tuesday, December 12 2006 6:36 PM EST2006-12-12 23:36:20 GMT
    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 >>
  • Chef John Folse's Pecan Rice Dressing

    Chef John Folse's Pecan Rice Dressing

    Tuesday, November 22 2005 6:29 PM EST2005-11-22 23:29:15 GMT
    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 John Folse's Shoepeg Cornbread Dressing

    Chef John Folse's Shoepeg Cornbread Dressing

    Tuesday, November 22 2005 6:27 PM EST2005-11-22 23:27:25 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Most often in South Louisiana, meat and oyster dressings are found as accompaniments on the holiday table. Bread or cornbread dressings are definitelyMore >>
  • Chef Leah Chase’s Holiday Oyster Dressing

    Chef Leah Chase’s Holiday Oyster Dressing

    Tuesday, November 22 2005 4:05 PM EST2005-11-22 21:05:43 GMT
    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 >>
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