Recipe

  Big Easy Buffalo-Style Shrimp

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-style to a whole new level by introducing jumbo shrimp into the hot sauce recipe.

  Braised Doves Evangeline

In Bayou Country, dove season meant not only good sport shooting, but also wonderful game birds for the table.

Oyster and Artichoke Bisque

Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups.

Shrimp and Potato Pancakes

The Germans are famous for their pancakes and dumplings. Potatoes a major cash crop of the Germans became one of their favorite ingredients and were used in many different dishes.

Oven-Cooked Barbecued Beef Brisket

Preparing a brisket can be overwhelming for some home cooks. Barbecuing or smoking brisket can be time-consuming and tedious. This oven-cooked barbecued beef brisket is ideal for overnight preparation.

Spicy Italian Meatball Peacemaker

After a night of drinking and carousing in the French Quarter, the dockworkers of early New Orleans would often bring an overfilled po'boy to their family at daybreak as an offering of peace. This ultimate po'boy sandwich became known as the peacemaker.

Gâteau de Figue (Fig Cake)

In the summer months, figs are plentiful in south Louisiana.

Baked Muffuletta Pasta

The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as "muffs."

Crab Louis Salad

Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on.

Pan-Fried Pork Chops with Apple Cider and Diced Apples

The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus, cider could be produced for this dish.

Catfish Pot Pie with Vegetables

Pot pies are great to serve at the fishing camp, although this recipe is elegant enough for a Sunday dinner table.

  Crab Rémoulade with Fried Green Tomatoes

Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

Lavender creole cream cheese ice cream

What screams summertime more than ice cream? This is the perfect complement to those warm summer days.

Heirloom Tomato Salad With Honey-Whipped Goat Cheese

Heirloom tomatoes are typically sweeter than other tomato cultivars. This recipe combines tomatoes, honey-whipped goat cheese and balsamic vinegar for a light and interesting salad course.

The Ultimate Sweet and Smoky Barbeque Sliders

Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich.

Classic Apple Pie

Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America's premier dessert. After all, nothing is more American than apple pie.

Praline and Peach Ice Cream

Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.

Creole Crawfish and Andouille Risotto

The key feature in a good risotto is perfectly cooked rice. This recipe is also a great use for leftover crawfish tails from your last crawfish boil.

The Ultimate Bloody Mary

The Bloody Mary was created in Paris by Pete Petiot at Harry's New York Bar in 1921. It was originally called the "Bucket of Blood" or the "Red Snapper."

Crabmeat and Shrimp Stuffed Summer Squash

The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish.

Spicy Corn Relish

This relish can be used as an appetizer with chips or crackers. It is also the perfect accompaniment for anything from the barbecue pit such as burgers, chicken, or beef.

  Pan-Fried Catfish with Shrimp Creole

This recipe gives you the best of both worlds: crispy-fried catfish fillets and spicy Shrimp Creole.

Tarte à la Bouie

Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite common. Tarte à la Bouie is one of the oldest desserts from this area.

Plume de Veau

Plume de Veau is a veal steak cut from the veal short loin and is normally a maximum of 6 ounces. It is first pan seared and then finished by roasting and topped with the classic veal sauce such as demi-glacé and forestiére sauce.

Summer Vinaigrette with Creole Tomato Salad

Ah, sweet summertime is right around the corner. From Father's Day to the 4th of July, cookouts will be in full swing. This recipe is an ideal accompaniment to BBQ and more.

Grilled Salmon Steaks with Mustard Glaze

Salmon is one of the most delicate fish in the sea and tastes great cooked on the grill. This method will show you the proper way to grill it without losing the skin.

The Perfect Grilled Steak with Homemade BBQ Rub

Steak! One simple word that spells a whole lot of pleasure.

Avocado Salsa

This recipe combines avocado and jalapeños to create this tasty salsa. It's great for an appetizer with chips or a taco topping.

Red Wine Chocolate Ganache Cake

This cake is super simple, but the addition of the red wine takes this one to another level. Perfectly ideal for holiday celebrations, like Mother's Day, or even an afternoon snack.

Fire-Roasted Shrimp and Mixed Vegetables

The great thing about this dish is that you can make it what you want by alternating vegetables or choosing chicken, beef, or a different seafood. This meal is also perfect for quick outdoor grilling, and the cleanup is a breeze!

Kentucky Derby Hot Brown Sandwich

There is an open-faced turkey sandwich that originated in Louisville at the Brown Hotel. Chef Fred K. Schmidt created the first recipe in 1926. Today, the Brown Hotel still serves up about 800 of these sandwiches per week.

  Crabmeat and Tomato Basil Sauce with Linguine

What a great Italian pasta dish!

Orange Lost Bread

In Louisiana, "Lost Bread," is also known as Pain Perdu, which is a French toast recipe.

Baked Chicken and Spaghetti

It would be interesting if someone were able to identify the number of dishes created in Cajun and Creole cuisine featuring chicken. Of course, this would be an impossible task.

Barbecued Shrimp Sandwiches

This simple barbecued shrimp sandwich is an excellent option for patio parties, and you may even get creative with the type of bread or sandwich roll used in the recipe.

Grand Coteau Chocolate Pecan Pie

This pecan pie is usually served here on special holidays, and the pecans used in the dish are actually harvested from the very trees growing on and around the Academy grounds.

Crawfish and Orzo Pasta Provençale

To cook anything provencale style, it simply means Southern French or Mediterranean. Translated that means fresh, seasonal, and generally healthier.

Strawberry and Lemon Pie

When spring rolls around, the refreshing flavor of lemon pie fills the mouths of many people in south Louisiana. However, the tart lemon flavor can be enhanced with the addition of fresh strawberries or blueberries.

Pimiento Cheese Burgers

Chili, ketchup, and mustard are all forbidden, as all the flavor you need is included in the pimiento cheese topping.

Gumbo Z'Herbes

Throughout time, similar recipes have been called many names, but the main ingredients remain the same.

Herb-Encrusted Lamb Lollipops

In this dish, the lamb has been seasoned with herbs to enhance the flavor of the meat.