It is believed this dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions.
Updated: May. 25, 2023 at 3:11 PM CDT
For some, artichokes may invoke visions of high-quality dining and complex dishes. However, I can think of nothing more interesting and flavorful than an artichoke simply steamed and stuffed.
Updated: May. 23, 2023 at 2:56 PM CDT
Jicama, like potatoes, is a root vegetable that grows on the ground. Its white flesh has a crisp, crunchy texture and sweet, nutty flavor.
Updated: May. 18, 2023 at 3:13 PM CDT
Nothing says spring and summer in the south like fresh berries, and strawberries are a favorite of the Louisianians.
Updated: May. 16, 2023 at 2:49 PM CDT
Deep-frying seafood is still quite common in the South.
Updated: May. 11, 2023 at 3:14 PM CDT
Typical of most vegetables served in South Louisiana, the eggplant is often prepared casserole style.
Updated: May. 9, 2023 at 2:28 PM CDT
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.