When you combine the ultra-moist muffin with sweet, juice burst of blueberry topped with buttery, crunchy crumble, you get the perfect way to start your morning!
Eggs Benedict is an iconic American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.
Ah, sweet summertime is here! From Father’s Day to the Fourth of July, cookouts will be in full swing. This recipe is an ideal accompaniment to barbecue and more.
Here in the South, we all love our comfort food. It can be a challenge to balance healthy and cravings, but this dish is the perfect combination of the two!
What is Frogmore Stew? It’s a mixture of sausage, potatoes, corn and shrimp, seasoned with a prepared spice mix such as Old Bay® seasoning, and boiled until everything is tender and the shrimp have turned pink.
Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods.
What is Frogmore Stew? It’s a mixture of sausage, potatoes, corn and shrimp, seasoned with a prepared spice mix such as Old Bay® seasoning, and boiled until everything is tender and the shrimp have turned pink.
Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tenderness and to impart a vegetable-infused flavor.
Chef Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans, has the best recipe in the world for Gumbo Z’Herbes, which she calls Gumbo Des Herbes.
What is Frogmore Stew? It’s a mixture of sausage, potatoes, corn and shrimp, seasoned with a prepared spice mix such as Old Bay® seasoning, and boiled until everything is tender and the shrimp have turned pink.
This soup is an excellent treat on a hot summer day. You can use many different kinds of fruits and vegetables to create a fun, easy and refreshing dish surely to impress!
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 seafood stew.
One of the greatest challenges faced when planning an outdoor patio party is determining the accompaniments to the main dish and whether they should be served hot or cold.
Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.
A patty melt is an American sandwich traditionally consisting of beef patty with melted cheese topped with caramelized onions between two slices of bread.
This recipe is especially great for picky eaters. If traditional meatloaf has gotten to be boring, try this juicy variation. The rolled meatloaf is filled with bacon and cheese, which is sure to make almost anyone happy.
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 small wooden mug in which the drink was served.
Stacker investigated the signature drink of Louisiana history using information from official state websites, news, culinary profiles, and historic reports.