# Louisiana Cookin'

> Celebrating Bold Flavors & Rich Stories

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## Posts

- [It’s Not Gumbo Season without Tony Chachere’s](https://louisianacookin.com/its-not-gumbo-season-without-tony-chacheres/): Cooler days call for big bowls and even bigger flavor! This Gumbo-Chili by Chef Bradley Bayou brings a hearty twist to a Southern favorite, loaded with bold flavor and served over creamy Cheddar Onion Grits. Whether you’re feeding the family or settling in for game day, grab a bowl, sprinkle in some Tony Chachere’s, and
- [Brown Sugar-Pecan Chewies](https://louisianacookin.com/brown-sugar-pecan-chewies/): These Brown Sugar-Pecan Chewies combine rich dark brown sugar, melted butter, and crunchy pecans for soft, chewy bars with classic flavor.
- [Stylish Fall Entertaining Ideas to Elevate Your Home Gatherings](https://louisianacookin.com/stylish-fall-entertaining-ideas-to-elevate-your-home-gatherings-2/): Serve your coziest fall beverages in these ceramic pumpkin coffee muds. Fall Napkin Rings These dainty gold napkin rings complement any seasonal tablescape. Fall Cloth Napkins Personalize your tabletop with these adorable pumpkin place cards holders. Pumpkin Chai Scented Candle Create a cozy, inviting atmosphere with this fall-scented candle. Williams Sonoma
- [Doing Good: Safeguarding Louisiana’s Coast](https://louisianacookin.com/doing-good-safeguarding-louisianas-coast/): One organization's efforts to safeguard the Bayou State's coast for future generations.
- [Andouille Stuffed Sweet Potatoes](https://louisianacookin.com/andouille-stuffed-sweet-potatoes/): Sweet potatoes usually end up as a side dish, but they don’t have to. With Chef Paul Prudhomme's Seafood Magic® and a generous filling, they can be the main event. That’s the idea behind these Andouille-Stuffed Sweet Potatoes, a hearty dish that brings together sweet, smoky, and savory Louisiana flavor in one baked potato. Andouille Stuffed
- [Bitter Just Might Be Better: The Raspberry Negroni](https://louisianacookin.com/bitter-just-might-be-better-the-raspberry-negroni/): How a raspberry-infused riff on a Negroni is helping turn happy hour libations into relief efforts.
- [New + Interesting: September/October 2026](https://louisianacookin.com/new-interesting-september-october-2026/): Catch up on all the latest happenings across the Bayou State, with must-try restaurants.
- [Raspberry Negroni](https://louisianacookin.com/raspberry-negroni/): This Raspberry Negroni combines aged rum, Campari, Savoia Americano Rosso, and a homemade raspberry shrub for a fruity twist on the classic cocktail.
- [Vicky’s Fig Cake](https://louisianacookin.com/vickys-fig-cake/): This Vicky’s Fig Cake from Marcelle Bienvenu combines fig preserves, cinnamon, and pecans in a moist Bundt cake finished with confectioners’ sugar.
- [Rhena’s Roast Duck](https://louisianacookin.com/rhenas-roast-duck/): This Roast Duck from Marcelle Bienvenu pairs tender wild duck with bacon, mushrooms, topinambours, and sherry for a rich, savory main dish.
- [Eggplant Dressing](https://louisianacookin.com/eggplant-dressing/): This Eggplant Dressing by Marcelle Bienvenu combines beef, pork, tender eggplant, rice, and aromatic vegetables for a hearty, savory Louisiana side dish.
- [Cauliflower Gratinée](https://louisianacookin.com/cauliflower-gratinee/): This Cauliflower Gratinée from Marcelle Bienvenu tops tender cauliflower with buttery bread crumbs and melted cheese for a simple, comforting side dish.
- [Start Tailgate Season Right with Tony Chachere’s](https://louisianacookin.com/start-tailgate-season-right-with-tony-chacheres/): Tailgating season is here, and Tony Chachere’s is bringing the flavor to game day parties. These crispy, juicy wings by @CreoleSeoul are packed with bold Creole seasoning that turns a tailgate favorite into something worth cheering about. Just grab the napkins, gather your crew, and let the good times roll. Football season means good food, good company,
- [Cajun Spice Pecan-Cheddar Crisps](https://louisianacookin.com/cajun-spice-pecan-cheddar-crisps/): These Cajun Spice Pecan-Cheddar Crisps combine sharp Cheddar, pecans, Cajun seasoning, and cayenne for a crisp, savory bite with a little heat.
- [Chocolate Pecan Pralines](https://louisianacookin.com/chocolate-pecan-pralines/): These Chocolate Pecan Pralines combine rich cocoa, brown sugar, cream, and crunchy pecans for a decadent twist on a classic Louisiana confection.
- [Chicken and Andouille Gumbo](https://louisianacookin.com/chicken-and-andouille-gumbo-2/): Few dishes capture the soul of Louisiana quite like gumbo, a labor of love enjoyed for generations.
- [Spiced Apple Pecan Bread Pudding](https://louisianacookin.com/spiced-apple-pecan-bread-pudding/): This Spiced Apple Pecan Bread Pudding combines tender apples, warm spices, and toasted pecans with a rich, buttery apple-brandy sauce.
- [Pan-Seared Butternut Squash and Tasso Risotto](https://louisianacookin.com/pan-seared-butternut-squash-and-tasso-risotto/): Simple preparations like pan-searing often yield big rewards, and it holds true for this dish, too. Skillet-seared squash creates golden edges of caramelization, while savory, crisped-up tasso adds depth of flavor. Spooned on top of creamy risotto, it artfully captures the essence of autumn in each bite.
- [Banh Mi-Style Catfish Po’ Boys](https://louisianacookin.com/banh-mi-style-catfish-po-boys/): This hearty sandwich swaps traditional po’ boy condiments for crisp and tangy pickled veggies, Asian-inspired slaw, and spicy mayonnaise and gets paired with golden-brown catfish for the ultimate Viet-Nola fusion.
- [Back-to-School Meals with a Creole Twist](https://louisianacookin.com/back-to-school-meals-with-a-creole-twist/): This Grilled Shrimp and Crispy Rice Salad recipe by @MyDiaryOfUs is fresh, crunchy, and perfect for summer. Juicy shrimp are marinated in Tony Chachere’s Seafood Marinade, grilled, and then served over fresh veggies and crispy jambalaya rice. Finished with a creamy homemade Creole dressing, this easy shrimp salad recipe is full of bold Louisiana flavor and perfect for weeknight dinners or backyard barbecues.
- [Watermelon-Lime Granita](https://louisianacookin.com/watermelon-lime-granita/): This flaky, snowy treat is so easy to make. You can use any fruit that’s in season, but watermelon is our go-to during the summer.
- [Watermelon-Shrimp Avocado Salad](https://louisianacookin.com/watermelon-shrimp-avocado-salad/): Serve this bright salad in lettuce wraps for a quick and delicious lunch or dinner. Watermelon-Shrimp Avocado Salad Serves: 4-6 servings Ingredients 1 pound peeled and deveined large cooked shrimp 1 cup diced seedless watermelon ½ cup coarsely chopped avocado ¼ cup chopped fresh cilantro 2 tablespoons minced red onion, rinsed and drained 2
- [Chorizo Street Tacos with Watermelon Salsa](https://louisianacookin.com/chorizo-street-tacos-watermelon-salsa/): Chorizo is great for weeknight taco cravings. Watermelon replaces tomato in our salsa while Rémoulade Sauce adds Creole flair to these tacos. Chorizo Street Tacos with Watermelon Salsa Serves: 10 Ingredients 1 tablespoon olive oil 1 pound ground chuck 1 pound fresh chorizo sausage, casings removed 1 cup chopped white onion 2 cloves garlic,
- [Big Flavor Down the Bayou (And Beyond)](https://louisianacookin.com/big-flavor-down-the-bayou-and-beyond/): Louisiana Cookin' debuts a new cookbook this summer with classics for every occasion.
- [Fried Chicken Sandwiches](https://louisianacookin.com/fried-chicken-sandwiches/): Whether or not it's Carnival season, a fried chicken sandwich is hard to turn down. This one was designed to be the ultimate portable parade treat. Fried Chicken Sandwiches Makes 8 sandwiches Ingredients 2 cups whole buttermilk 1 tablespoon hot sauce 8 chicken cutlets (about 4 pounds) Canola oil, for frying 3 cups all-purpose
- [Shrimp and Crab Ravigote](https://louisianacookin.com/shrimp-and-crab-ravigote-2/): This Shrimp and Crab Ravigote combines tender seafood with fresh herbs, lemon, and a touch of Cajun seasoning.
- [Boudin Egg Rolls](https://louisianacookin.com/boudin-egg-rolls/): With spicy boudin and a pepper jelly dipping sauce, these egg rolls will be your new favorite appetizer. BOUDIN EGG ROLLS Serves: 15 Ingredients ¼ cup red pepper jelly 1 teaspoon Creole mustard 1 teaspoon apple cider vinegar Vegetable oil, for frying 1 (12-ounce) package boudin sausage, casings removed, crumbled 2 cups shredded green
- [Tasso-Braised Greens](https://louisianacookin.com/tasso-braised-greens-2/): This Tasso-Braised Greens recipe combines collard greens, kale, smoky tasso, and cane syrup for a flavorful Southern side dish perfect for any meal.
- [Mignonette-Marinated Crab Claws](https://louisianacookin.com/mignonette-marinated-crab-claws/): These crab claws are marinated in mignonette sauce, a classic condiment made with shallots, cracked black pepper (white pepper in this version), and vinegar.
- [Shrimp and Crab Ravigote](https://louisianacookin.com/shrimp-and-crab-ravigote/): You can make the slaw 2 days ahead. Shrimp and Crab Ravigote Makes 4 Servings Ingredients 1 cup olive oil ½ cup sliced green onion ¼ cup capers, lightly crushed Juice of 1 lemon 1 tablespoon minced shallot 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh tarragon 2
- [Magic on Lake Martin: Inside Louisiana’s Secret Supper Series](https://louisianacookin.com/magic-on-lake-martin-inside-louisianas-secret-supper-series/): The guest list is small, the chefs are kept under wraps, and the meal is one to remember.
- [Tuna with Coconut & Jerk Peanuts](https://louisianacookin.com/tuna-with-coconut-jerk-peanuts/): This Tuna with Coconut & Jerk Peanuts combines sushi-grade tuna, coconut milk, citrus, and spiced peanuts for a vibrant Caribbean-inspired dish.
- [Putting His Heart on the Plate: Inside Chef Jeremy Langlois’ Culinary Journey](https://louisianacookin.com/putting-his-heart-on-the-plate-inside-chef-jeremy-langlois-culinary-journey/): Chef Jeremy Langlois reflects on his decades-long culinary journey—from training under legendary John Folse to Houma's House to his latest venture, a self-published cookbook.
- [Grilled Redfish with Cucumber-Watermelon Salsa](https://louisianacookin.com/grilled-redfish-with-cucumber-watermelon-salsa/): This Grilled Redfish with Cucumber-Watermelon Salsa features tender fish and a refreshing salsa with watermelon, cucumber, and jalapeño.
- [Crab and Mango Cake](https://louisianacookin.com/crab-and-mango-cake/): These Crab and Mango Cakes feature lump crabmeat, fresh mango, and Creole flavors served with a creamy chipotle rémoulade sauce.
- [Tomato Soup and Grilled Cheese Sandwich](https://louisianacookin.com/tomato-soup-and-grilled-cheese-sandwich/): This Tomato Soup and Grilled Cheese Sandwich pairs creamy roasted tomato soup with a golden, cheesy sandwich for the ultimate comfort food meal.
- [From Tide to Table: 5 Seafood Recipes for Summer](https://louisianacookin.com/from-tide-to-table-5-seafood-recipes-for-summer/): Peak-season seafood meets bold Bayou State flavor in dishes made for summer gatherings.
- [Pan-Seared Redfish with Blistered Tomatoes and Smoked Gouda Grits](https://louisianacookin.com/pan-seared-redfish-with-blistered-tomatoes-and-smoked-gouda-grits/): This Pan-Seared Redfish with Blistered Tomatoes and Smoked Gouda Grits pairs flaky redfish with creamy cheese grits and juicy tomatoes.
- [Grilled Whole Redfish with Butter-Herb Sauce](https://louisianacookin.com/grilled-whole-redfish-with-butter-herb-sauce/): This Grilled Whole Redfish with Butter-Herb Sauce pairs tender, flaky redfish with a rich garlic, herb, and white wine butter sauce for an elegant Louisiana seafood dinner.
- [Stuffed Blue Crabs](https://louisianacookin.com/stuffed-blue-crabs/): These Stuffed Blue Crabs combine sweet Louisiana crabmeat, fresh herbs, and Cajun spices in a buttery, golden-baked seafood favorite.
- [Weekend Away: Press Pause in Fairhope, Alabama](https://louisianacookin.com/weekend-away-press-pause-in-fairhope-alabama/): A gentle weekend escape to a city full of coastal charm.
- [Chef Chat: Emily & Alon Shaya](https://louisianacookin.com/chef-chat-emily-alon-shaya/): In conversation with Emily & Alon Shaya, plus the inside scoop on their new restaurant.
- [Making Waves: Louisiana's Own Culinary Trailblazers](https://louisianacookin.com/making-waves-louisianas-own-culinary-trailblazers/): Louisiana-born chefs making their mark across the South.
- [David Guas's Shrimp + Grits](https://louisianacookin.com/david-guass-shrimp-grits/): This Shrimp + Grits recipe is courtesy of David Guas, Chef/Owner, Neutral Ground Bar + Kitchen, McLean, Virginia
- [Okra State of Mind: 5 Recipes That Make the Most of Summer Okra](https://louisianacookin.com/okra-state-of-mind-5-recipes-that-make-the-most-of-summer-okra/): This fuzzy green pod thrives in the thick of the summer.
- [Frozen Louisiana Limeade](https://louisianacookin.com/frozen-louisiana-limeade/): Frozen Louisiana Limeade Ingredients 8 ounces Louisiana rum 2 cups frozen pineapple chunks, chopped 1 (15-ounce) can sweetened cream of coconut 2 (6-ounce) cans pineapple juice 4 ounces [url href="https://www.benedictinedom.com/our-liqueurs/benedictine-dom-liqueur/"]Bénédictine D.O.M. Liqueur[/url] 3 ounces fresh lime juice ¼ cup fresh mint leaves Garnish: lime slices, fresh mint sprigs Instructions In the container of a
- [How Glass Half Full Is Transforming Glass Recycling Across the Gulf South](https://louisianacookin.com/how-glass-half-full-is-transforming-glass-recycling-across-the-gulf-south/): What began as a student-led initiative has grown into a nonprofit that's turning recycled glass into sand and gravel to help protect Louisiana's wetlands, reinforce shorelines, and create a more sustainable Gulf South.
- [New + Interesting: July/August 2026](https://louisianacookin.com/new-interesting-july-august-2026/): Catch up on all the latest happenings across the Bayou state, with must-try restaurants and so much more.
- [Shrimp, Andouille, and Okra Gumbo](https://louisianacookin.com/shrimp-andouille-and-okra-gumbo/): This Shrimp, Andouille, and Okra Gumbo features smoky andouille sausage, tender shrimp, and fresh okra simmered in a rich, dark roux for a classic Louisiana favorite.
- [Colibrí](https://louisianacookin.com/colibri/): Recipe by Craig Seaman | Photography by Randy Krause Schmidt Colibrí Makes 1 serving Ingredients 2 ounces blanco tequila* ¾ ounce Tropical Syrup No. 2 (recipe follows) ¾ ounce fresh lime juice 2 dashes aromatic bitters* Garnish: pineapple fronds Instructions Place tequila, Tropical Syrup No. 2, lime juice, and bitters into a cocktail shaker,
- [Royal Red Shrimp Salad with Green Onion-Tarragon Dressing](https://louisianacookin.com/royal-red-shrimp-salad-with-green-onion-tarragon-dressing/): This Royal Red Shrimp Salad with Green Onion-Tarragon Dressing combines tender shrimp, crisp celery, and a creamy herb dressing for a refreshing meal.
- [Creole Cream Cheese Custard Pies](https://louisianacookin.com/creole-cream-cheese-custard-pies/): Traditional Creole cream cheese has a texture somewhere between ricotta and sour cream, giving this pie a lightness that’s hard to replicate.
- [Rock’s Catfish](https://louisianacookin.com/rocks-catfish/): Rock's Catfish features crispy corn flour-coated catfish marinated in a tangy mustard mixture and fried until golden brown for a crowd-pleasing favorite.
- [Shrimp-and-Eggplant Beignets](https://louisianacookin.com/shrimp-and-eggplant-beignets/): To begin, steer your guests to the bar to fix their own cocktail or pour a glass of wine and then offer these beignets.
- [Lemon Chess Pie](https://louisianacookin.com/lemon-chess-pie/): This Lemon Chess Pie features a rich, buttery custard filling with bright lemon flavor baked in a flaky pie crust for a timeless Southern dessert.
- [Grilled Okra with Spicy-Sweet Dipping Sauce](https://louisianacookin.com/grilled-okra-with-spicy-sweet-dipping-sauce/): This Grilled Okra with Spicy-Sweet Dipping Sauce pairs charred, tender okra with a creamy, tangy sauce for an easy Louisiana-inspired appetizer or summer side dish.
- [Stewed Okra, Tomatoes, and Tasso](https://louisianacookin.com/stewed-okra-tomatoes-and-tasso/): This Stewed Okra, Tomatoes, and Tasso recipes combines fresh okra, ripe tomatoes, and smoky tasso in a classic Louisiana side dish that's perfect served over hot rice.
- [Summer on a Plate: Marcelle Bienvenu's Garden-to-Table Summer Feast](https://louisianacookin.com/summer-on-a-plate-marcelle-bienvenus-garden-to-table-summer-feast/): Garden-fresh vegetables, even fresher Gulf Coast seafood, and, naturally, crawfish—Marcelle Bienvenu's seasonal spread reminds her of times past in St. Martinville. These bold, bright, flavors will have you pocketing these recipes and pulling them out for years to come.
- [Marinated Mixed Vegetables](https://louisianacookin.com/marinated-mixed-vegetables/): These Marinated Mixed Vegetables features crisp seasonal vegetables tossed in a tangy garlic-Dijon marinade for a fresh and flavorful make-ahead side dish.
- [Crawfish Spring Rolls](https://louisianacookin.com/crawfish-spring-rolls/): This Crawfish Spring Rolls recipe came to Marcelle Bienvenu from Hallman Woods, an incredible cook from New Iberia, and I always give him due credit since I wouldn't have thought to do this with our crawfish.
- [Eggplant Caponata](https://louisianacookin.com/eggplant-caponata/): This Eggplant Caponata combines tender eggplant, olives, capers, tomatoes, and pine nuts in a sweet-and-savory Sicilian-inspired pasta dish.
- [Stuffed Baked Brisket](https://louisianacookin.com/stuffed-baked-brisket/): Bring along assorted breads with which to make sandwiches for the brisket. And don't forget the condiments, such as Creole mustard and mayonnaise, lettuce, and tomatoes.
- [Marinated Shrimp](https://louisianacookin.com/marinated-shrimp/): This Marinated Shrimp by Marcelle Bienvenu combines tender shrimp with garlic, lemon, thyme, vermouth, and hot sauce for an easy appetizer full of bold flavor.
- [Pickled Okra](https://louisianacookin.com/pickled-okra-2/): This Pickled Okra combines crisp fresh okra, jalapeños, garlic, dill, and warm pickling spices in a tangy vinegar brine for a classic Southern snack or garnish.
- [Charred Okra Succotash Salad](https://louisianacookin.com/charred-okra-succotash-salad/): This Charred Okra Succotash Salad combines smoky okra, sweet corn, lima beans, bacon, and tomatoes with a tangy Creole mustard dressing for a fresh summer side.
- [Brunch à la Bienvenu: Classic Louisiana Brunch Recipes from Marcelle Bienvenu](https://louisianacookin.com/brunch-a-la-bienvenu-classic-louisiana-brunch-recipes-from-marcelle-bienvenu/): Gathering at a brunch table with Marcelle Bienvenu means you're in for a real treat. From the simple yet sophisticated Crêpes Suzette to the humble Coush Coush and unforgettable "Pig's Ears," these old-school dishes are perfect for a comfortable family gathering.
- [Apple Fritters](https://louisianacookin.com/apple-fritters/): These Apple Fritters feature tender apple slices dipped in a light, citrus-kissed batter and fried until golden, then finished with a dusting of powdered sugar for a sweet treat.
- [Crêpes Suzette](https://louisianacookin.com/crepes-suzette/): These classic Crêpes Suzette feature tender crêpes in a buttery orange sauce, flambéed with brandy for a rich, citrusy dessert.
- [Les Orielles de Cochon](https://louisianacookin.com/les-orielles-de-cochon-2/): These little pastries are south Louisiana favorites. The ingredients are very simple. They were often prepared as after-school treats for children, especially during the fall when the weather was cold. The name translates literally “pig’s ears” because that’s what they look like after they are fried. The cane syrup is what makes them so delicious.
- [America 250: A Guide to Louisiana's Semiquincentennial Celebrations](https://louisianacookin.com/america-250-a-guide-to-louisianas-semiquincentennial-celebrations/): Join communities across Louisiana as they commemorate a landmark milestone for the nation, the 250th Anniversary of the signing of the Declaration of Independence, with can't-miss patriotic celebrations, historical moments, and service-oriented initiatives.
- [Gâteau de Sirop](https://louisianacookin.com/gateau-de-sirop-3/): This humble, rustic cake is a favorite of the Louisiana Acadians. Made with ingredients that are always on hand, the cake is sometimes served for breakfast with café au lait, but it can also be a simple dessert when accompanied by whipped cream or ice cream.
- [Coush Coush (a.k.a. Couche-Couche)](https://louisianacookin.com/coush-coush-a-k-a-couche-couche/): A favorite Cajun breakfast dish, it is usually served drizzled with Steen’s Cane Syrup, but some prefer to stir in café au lait, and yet others plop soft-boiled eggs on top of a serving.
- [How STIR Coffee House Is Brewing Community in Baton Rouge](https://louisianacookin.com/how-stir-coffee-house-is-brewing-community-in-baton-rouge/): More than just a coffee shop, STIR Coffee House in Baton Rouge creates meaningful employment opportunities while supporting local businesses and building community connections.
- [The Ultimate Summer Slider Recipe from Tony Chachere’s](https://louisianacookin.com/the-ultimate-summer-slider-recipe-from-tony-chacheres/): Skip the drive-through this summer and make these Tony’s Baked Cheeseburger Sliders by @TheBeachHouseKitchen instead. Packed with smoky bacon and sweet honey barbecue from Tony Chachere’s 30-Minute Burger Marinade, these crowd-pleasing sliders are made for days by the pool, backyard barbecues, and second helpings. Slow Cooker Cajun Ribs Corn Riblets Bold Watermelon Feta Salad Cajun Pasta Salad Grilled Flank Steak and Corn Salad with
- [60 Favorite Crawfish Recipes](https://louisianacookin.com/60-favorite-crawfish-recipes/): We are always in the mood for crawfish. With these 62 favorite recipes, we know you will be too.
- [Hello, Tomatoes: 5 Fresh Recipes for Peak Tomato Season](https://louisianacookin.com/hello-tomatoes-5-fresh-recipes-for-peak-tomato-season/): Creole tomatoes are the cream of the crop in Louisiana, especially in the summer. We hope you’ll turn to these delicious recipes that highlight this vegetable.
- [Crab-Stuffed Tomatoes](https://louisianacookin.com/crab-stuffed-tomatoes/): This Crab-Stuffed Tomatoes recipe features juicy tomatoes filled with fresh crab salad and topped with buttery, seasoned breadcrumbs for a light, flavorful dish.
- [Tomato and Olive Focaccia](https://louisianacookin.com/tomato-and-olive-focaccia/): This Tomato and Olive Focaccia features a golden, airy crust topped with briny olives, fresh tomatoes, and thyme for a savory, bakery-style bread.
- [Marinated Tomato Sandwiches](https://louisianacookin.com/marinated-tomato-sandwiches/): This Marinated Tomato Sandwich layers juicy, herb-marinated tomatoes with creamy burrata and garlicky spread on crusty bread for a fresh, flavorful bite.
- [Red Snapper in Quick Tomato Sauce](https://louisianacookin.com/red-snapper-in-quick-tomato-sauce/): This Red Snapper in Quick Tomato Sauce features tender fish in a rich, Cajun-spiced tomato sauce with capers and lemon for a bright, flavorful finish.
- [Shrimp and Tomato Pie](https://louisianacookin.com/shrimp-and-tomato-pie/): This Shrimp and Tomato Pie layers fresh tomatoes, tender shrimp, and creamy Gruyère filling in a flaky crust for a rich, savory Southern classic.
- [Maque Choux](https://louisianacookin.com/maque-choux/): The natural sweetness of peak-season cron combined with fresh peppers, onions, and a touch of crème fraîche turns a simple side into something unforgettable.
- [Creole Crab Dip](https://louisianacookin.com/creole-crab-dip-2/): This Creole Crab Dip combines lump crabmeat, Creole cream cheese, mascarpone, and goat cheese for a rich, creamy Louisiana-inspired appetizer perfect for entertaining.
- [54 Summer Cocktails: Embrace the Heat with These Refreshing Recipes](https://louisianacookin.com/summer-cocktails/): As the mercury rises and the cicadas hum their lazy tune, there’s nothing quite like a refreshing cocktail to beat the Louisiana heat. From porch swings to backyard barbecues, the summer season beckons for libations that not only cool but delight with every sip. Join us as we embark on a journey through 57 handcrafted
- [Lemon-Rosemary Sweet Iced Tea](https://louisianacookin.com/lemon-rosemary-sweet-iced-tea/): Rosemary simple syrup and fresh lemons give this iced tea a lovely aroma. Lemon-Rosemary Sweet Iced Tea Makes 8 to 10 Servings Ingredients 14 cups water, divided 2 cups sugar 4 (4-inch) sprigs fresh rosemary 2 lemons, quartered 4 family-sized tea bags* Garnish: lemon slices, fresh rosemary sprigs Instructions In a small saucepan, heat
- [Watermelon-Lime Granita](https://louisianacookin.com/watermelon-lime-granita-2/): This light summer dessert made with fresh watermelon juice and lime zest is a refreshing frozen treat for the warmer months. Watermelon-Lime Granita Makes about 5 Servings Ingredients ¾ cup sugar ¾ cup water 1⁄8 teaspoon kosher salt 1¼ cups fresh watermelon juice 2 teaspoons lime zest ¼ cup fresh lime juice Garnish watermelon
- [Ti’ Punch](https://louisianacookin.com/ti-punch-2/): The Ti' Punch is the national cocktail of Martinique and uses just three ingredients, including rhum agricole.
- [Fried Shrimp Po’ Boys](https://louisianacookin.com/fried-shrimp-po-boys-2/): A dish like this calls for a straightforward Louisiana-style hot sauce.
- [Worth the Drive: Small Towns with Big Charm](https://louisianacookin.com/worth-the-drive-small-towns-with-big-charm/): Story by Morgan Crawford Scott and Kaitlyn Shehee ST. FRANCISVILLE This small-town escape is a hidden gem in the Bayou State, and if it were up to Louisianans, they’d likely want to keep it that way. About 30 miles from Baton Rouge, St. Francisville has, among other things, an intimate but thriving arts scene reflecting
- [Sip and Savor: Sweet Tea-Inspired Recipes for Summer](https://louisianacookin.com/sip-and-savor-sweet-tea-inspired-recipes-for-summer/): Lemon-Rosemary Sweet Iced TeaVIEW RECIPESweet Tea Oven-Fried ChickenVIEW RECIPE
- [Sweet Tea Oven-Fried Chicken](https://louisianacookin.com/sweet-tea-oven-fried-chicken/): You won’t believe how juicy and flavorful this oven-baked chicken is. Sweet Tea Oven-Fried Chicken Ingredients 1 gallon water 4 bags black tea 2 cups sugar ½ cup plus ¼ teaspoon kosher salt, divided 2 cups ice cubes 2 (3-to 4-pound) whole chickens, each cut into 10 pieces (breasts halved) 2 cups whole buttermilk
- [Jalapeño-Lime Chicken Wraps](https://louisianacookin.com/jalapeno-lime-chicken-wraps/): These Jalapeño-Lime Chicken Wraps combines grilled chicken, creamy cilantro-lime spread, and candied jalapeños for a fresh, flavorful handheld meal.
- [Lafourche Shrimp Tostadas](https://louisianacookin.com/lafourche-shrimp-tostadas/): These Lafourche Shrimp Tostadas recipe layers Cajun-seasoned shrimp, refried beans, fresh vegetables, and avocado on crispy tostadas for a vibrant Louisiana-inspired meal.
- [Weekend Away: Clarksdale, Mississippi](https://louisianacookin.com/weekend-away-clarksdale-mississippi/): Set your sights on the Mississippi Delta for a soulful few days.
- [Bourbon Cane Syrup Sweet Potato Hash with Spicy Pork Sausage and Egg](https://louisianacookin.com/bourbon-cane-syrup-sweet-potato-hash-with-spicy-pork-sausage-and-egg/): These Bourbon Cane Syrup Sweet Potato Hash bowls feature crispy sweet potatoes and spicy pork sausage glazed in a rich bourbon cane sauce, topped with farm-fresh eggs for a bold Southern breakfast.
- [The Dizzie Lizzie](https://louisianacookin.com/the-dizzie-lizzie/): A balance of sweet citrus and subtle spice, the Dizzie Lizzie layers blood orange, jalapeño, and lime with tequila (or a mezcal blend) for a cocktail that is refreshing and delicious.
- [Louisiana-Nashville Hot Honey Chicken](https://louisianacookin.com/louisiana-nashville-hot-honey-chicken/): For a vinegary tang with just the right amount of heat, we reached for Crystal Hot Sauce for this fried chicken.
- [Peach Perfect: 5 Recipes That Make the Most of Summer’s Favorite Fruit](https://louisianacookin.com/peach-perfect-5-recipes-that-make-the-most-of-summers-favorite-fruit/): This in-season fruit stuns in both sweet and savory offerings.
- [Peach Fritters](https://louisianacookin.com/peach-fritters/): Photography by Jim Bathie and John O'Hagan Crispy on the outside, tender on the inside, these Peach Fritters make the perfect way to savor fresh summer peaches. Juicy chopped peaches are folded into a warmly spiced batter, then fried to golden perfection and tossed in a sweet cinnamon-sugar coating. Ideal for breakfast, brunch, or an
- [Roasted Peach Shortcakes](https://louisianacookin.com/roasted-peach-shortcakes/): Photography by Jim Bathie and John O'Hagan Sweet, tender, and full of seasonal flavor, these Roasted Peach Shortcakes are a fresh spin on a classic dessert. Flaky buttermilk biscuits are baked to golden perfection, then topped with honey-roasted peaches and a tangy, airy buttermilk whipped cream. Perfect for summer gatherings, this easy-to-make treat balances rich,
- [Grilled Chicken with Roasted Peach Barbecue Sauce](https://louisianacookin.com/grilled-chicken-with-roasted-peach-barbecue-sauce/): Photography by Jim Bathie and John O'Hagan Juicy grilled chicken meets the bold, smoky-sweet flavors of summer in this Grilled Chicken with Roasted Peach Barbecue Sauce. A spice-rubbed whole chicken is cooked over open flame, then brushed with a rich peach barbecue sauce featuring fresh peaches, brown sugar, and spices. It’s a fresh, fruit-forward twist
- [No-Churn Peach Ice Cream](https://louisianacookin.com/no-churn-peach-ice-cream/): Photography by Jim Bathie and John O'Hagan Creamy, refreshing, and loaded with fresh peaches, No-Churn Peach Ice Cream makes an effortless summertime dessert. Sweetened condensed milk and whipped cream create a rich base, while diced peaches and crumbled shortbread cookies add texture and flavor. No ice cream maker required — just mix, freeze, and enjoy
- [Grilled Peaches with Whipped Ricotta and Spicy Honey](https://louisianacookin.com/grilled-peaches-with-whipped-ricotta-and-spicy-honey/): Photography by Jim Bathie and John O'Hagan This Grilled Peaches with Whipped Ricotta and Spicy Honey is a fresh, easy summer recipe featuring juicy grilled peaches, creamy whipped ricotta, and a sweet-and-spicy honey drizzle. Finished with crunchy pistachios for added texture and flavor. Grilled Peaches with Whipped Ricotta and Spicy Honey Makes 6 servings
- [Fried Grouper with Green Rice](https://louisianacookin.com/fried-grouper-with-green-rice/): Slap Ya Mama Jalapeño Pepper Sauce combines heat and freshness that makes it a natural seafood pairing.
- [Louisiana Crab Boil](https://louisianacookin.com/louisiana-crab-boil/): This Louisiana Crab Boil features jumbo crabs simmered with lemons, garlic, spices, and Zatarain’s seasonings for a classic Louisiana seafood feast.
- [Crabmeat and Avocado Salad](https://louisianacookin.com/crabmeat-and-avocado-salad-2/): This Crabmeat and Avocado Salad pairs jumbo lump crabmeat with Creole tomatoes, creamy avocado, and a zesty spicy vinaigrette for a fresh Louisiana dish.
- [Spring Soups: Lighter, Brighter Bowls with Louisiana Soul](https://louisianacookin.com/spring-soups-lighter-brighter-bowls-with-louisiana-soul/): As the days get warmer and longer, Louisiana’s farmers’ markets come into their glory. Let’s experiment with some of spring’s brightest flavors.
- [How to Clean Soft-shell Crab](https://louisianacookin.com/clean-soft-shell-crab/): Remove the soft-shell crab from the refrigerator or ice bath. If very cold, you will see little movement. Flip back the shell to expose the gills. Pull away the gills and discard. Repeat the procedure on the other side of the shell. Turn the soft-shell crab to expose its underside. Pull back
- [Chile-Lime Crab Claws](https://louisianacookin.com/chile-lime-crab-claws/): Photography by Mac Jamieson Marinated Crab Claws are one of the ultimate Louisiana summer starters. They’re easy to prepare, can be set up ahead of time, and, perhaps best of all, have a sense of simple luxury to them. This version is easy and adds a delightfully sweet and spicy flavor profile to the tender
- [Turn Up the Flavor with This Creamy Cajun Grilled Chicken](https://louisianacookin.com/turn-up-the-flavor-with-this-creamy-cajun-grilled-chicken/): It’s time to fire up the grill, grab your friends, and let the good times roll. This grilled chicken recipe by @FlyChefAldenb is perfect for just that. With bold Creole flavor from Tony Chachere’s in every bite and a rich cream sauce, this recipe is a guaranteed hit for a Memorial Day cookout or a laid-back weekend gathering.
- [Boucanière Burgers](https://louisianacookin.com/boucaniere-burgers/): These Boucanière Burgers recipe combines ground pork, smoked sausage, and smoky provolone with a tangy Creole sauce for a bold Louisiana-style burger.
- [Chef Chat: Lyle Broussard](https://louisianacookin.com/chef-chat-lyle-broussard/): Chef Lyle Broussard lets us in on the secret to success.
- [Homemade Hot Sauce](https://louisianacookin.com/homemade-hot-sauce/): This Homemade Hot Sauce blends Fresno chiles, garlic, and apple cider vinegar into a bold, tangy condiment perfect for adding heat to any dish.
- [Cajun Chicken Flatbreads](https://louisianacookin.com/cajun-chicken-flatbreads/): These Cajun Chicken Flatbreads combine smoked chicken, roasted vegetables, and melty cheese with bold Cajun flavor for an easy weeknight meal.
- [Mediterranean Highball](https://louisianacookin.com/mediterranean-highball/): This Mediterranean Highball combines sherry, quinquina blanc, orange liqueur, and lemon juice for a light, citrusy cocktail with refreshing flavor.
- [Shrimp Jalapeño Poppers](https://louisianacookin.com/shrimp-jalapeno-poppers/): Jalapeño halves are stuffed with a shrimp and cheese filling, wrapped in bacon, and served with a Buttermilk–Green Onion Dip in these Shrimp Jalapeño Poppers.
- [New + Interesting May/June 2026](https://louisianacookin.com/new-interesting-may-june-2026/): Catch up on all the latest happenings across the Bayou State, with must-try restaurants and so much more.
- [Grilled Marinated Skirt Steak and Smashed Cucumber Salad](https://louisianacookin.com/grilled-marinated-skirt-steak-and-smashed-cucumber-salad/): This Grilled Marinated Skirt Steak and Smashed Cucumber Salad recipe features bold Creole flavors paired with a crisp cucumber salad for a fresh, flavorful grilling-season meal.
- [Fried Okra with Spicy Buttermilk Dipping Sauce](https://louisianacookin.com/fried-okra-with-spicy-buttermilk-dipping-sauce/): Be careful with Primo’s Peppers Swampadelic Sauce, as it is quite spicy. Troy Primeaux’s 7-Pot Primo pepper has a similar heat to the scorching Carolina reaper, but the floral flavor is hard to beat.
- [Peach-Glazed Venison Kabobs](https://louisianacookin.com/peach-glazed-venison-kabobs/): Juicy venison tenderloin meets the sweetness of fresh peaches in these Peach-Glazed Venison Kabobs, a simple yet flavorful dish perfect for grilling season. Threaded with colorful bell peppers, mushrooms, and sweet onion, the kabobs are brushed with a peach-orange glaze and baked to tender perfection. Serve over seasoned rice or pasta for a fresh, slightly
- [Blackened Shrimp Noodle Bowl](https://louisianacookin.com/blackened-shrimp-noodle-bowl/): This Blackened Shrimp Noodle Bowl features bold shrimp, crisp veggies, and rice noodles tossed in a sweet, tangy red pepper jelly and lime sauce.
- [Panko-Crusted Crab Balls with Rémoulade Sauce](https://louisianacookin.com/panko-crusted-crab-balls-with-remoulade-sauce/): These golden, crispy Panko-Crusted Crab Balls with Rémoulade Sauce are a showstopping appetizer packed with jumbo lump crabmeat, colorful bell peppers, and bold Creole flavor. Lightly pan-fried and finished in the oven, they’re served with a zesty homemade Rémoulade Sauce and garnished with fresh herbs for an irresistible bite. Chef Chris Montero’s recipe also includes
- [Amp Up Your Crawfish Boil: Extras to Add to Louisiana's Favorite Springtime Delicacy](https://louisianacookin.com/amp-up-your-crawfish-boil-extras-to-add-to-louisianas-favorite-springtime-delicacy/): Gathering for crawfish boils in backyards and patios, under live oaks, or by the banks of the Mississippi is one of the best parts of south Louisiana springtime. They are, in their spicy, meaty way, part of the state’s cultural fabric. While many boilers keep to the basics—crawfish, potatoes, sausage, and corn—this year, we
- [Cracklin' Crawfish Cornbread](https://louisianacookin.com/cracklin-crawfish-cornbread/): This Cracklin’ Crawfish Cornbread brings together smoky bacon drippings, tender crawfish tails, and crispy pork cracklin’s in one hearty skillet bake.
- [Tropical Sweet Tea Smoothie](https://louisianacookin.com/tropical-sweet-tea-smoothie/): This Tropical Sweet Tea Smoothie blends Luzianne tea with mango, peach, and pineapple for a refreshing, fruity drink with a creamy coconut twist.
- [Berry Hill Farm Cajun Pimiento Cheese](https://louisianacookin.com/berry-hill-farm-cajun-pimiento-cheese/): Berry Hill Farm Cajun Pimiento Cheese Makes about 2½ cups Ingredients 10 ounces Berry Hill Farm sharp Cheddar cheese, grated Dash of onion powder Dash of garlic powder 1 (8-ounce) jar diced pimientos, drained ¼ cup diced jalapeños, seeded if desired 1 ounce Berry Hill Farm sour cream mix Instructions In a large bowl,
- [Spicy Shrimp Poké Bowl](https://louisianacookin.com/spicy-shrimp-poke-bowl/): Spicy Shrimp Poké Bowl Makes 1 serving Ingredients 6 ounces quinoa, cooked 5 ounces boiled shrimp ¼ cup julienned cucumber ¼ cup julienned pickled carrots ¼ cup edamame ¼ cup sliced red radish ¼ avocado, sliced 2 tablespoons Sriracha mayo 2 tablespoons ponzu sauce ¼ cup seaweed salad 2 tablespoons almonds, sliced, toasted 1
- [Talking Turkey with Madonna Broussard](https://louisianacookin.com/talking-turkey-with-madonna-broussard/): At Laura's Cafe Two in Lafayette, four generations of family have been serving up plates of classic creole comfort that taste like home.
- [Ultimate Crawfish Boil](https://louisianacookin.com/ultimate-crawfish-boil-2/): Bring everyone together with this Ultimate Crawfish Boil, loaded with crawfish, corn, potatoes, sausage, and bold Cajun spices—perfect for feeding a crowd.
- [16 Sweet Bananas Foster Recipes for Any Occasion](https://louisianacookin.com/16-sweet-bananas-foster-recipes-for-any-occasion/): Explore 16 Bananas Foster recipes, from muffins and cupcakes cakes to the classic pudding, all inspired by the iconic New Orleans dessert.
- [8 Crowd-Pleasing Crab Recipes](https://louisianacookin.com/crab-e-book/): Download your copy of the 8 Crowd-Pleasing Crab Recipes e-book now.
- [Good Food, Good Company, and Tony Chachere’s Crawfish Boil](https://louisianacookin.com/good-food-good-company-and-tony-chacheres-crawfish-boil/): Spring is here, and it’s the perfect excuse to gather together and dig in. This Crawfish Boil recipe by @CreoleSeoul brings bold, peppery flavor with a touch of Creole warmth to every bite of crawfish. It comes together fast, making it just right for easy afternoons that turn into backyard feasts. Spread it out, grab a cold drink, and let the good times roll.
- [Just Precious: Mimosa Handmade Jewelry](https://louisianacookin.com/just-precious-mimosa-handmade-jewelry/): Baton Rouge's Madeline Ellis celebrates Louisiana through handmade jewelry.
- [Compassion Delivered: Dishes to Share When Words Aren’t Enough](https://louisianacookin.com/compassion-delivered-dishes-to-share-when-words-arent-enough/): Through her thoughtful and delicious food, Katie Shirkey Leithead has mastered the quiet Southern ritual of showing those in times of need that she cares.
- [Bananas Foster Rice Pudding](https://louisianacookin.com/bananas-foster-rice-pudding/): A rum-spiked bananas Foster topping makes this traditional dessert completely decadent. Bananas Foster Rice Pudding Makes 8 servings Ingredients 2¼ cups water 1½ cups jasmine rice ½ cup granulated sugar ¼ cup plus 1 tablespoon unsalted butter, divided 1¼ teaspoons kosher salt, divided 1 teaspoon ground cinnamon 3 cups whole milk 1⅔ cups plus
- [Brûléed Banana French Toast](https://louisianacookin.com/bruleed-banana-french-toast/): Photography by Jim Bathie Give your weekend brunch a decadent Louisiana twist with this Brûléed Banana French Toast. Thick slices of homemade banana bread are soaked in a cinnamon-spiced custard, pan-fried to golden perfection, and topped Bananas Foster syrup and bananas. Finished with a brûléed sugar crust and toasted pecans for crunch, this indulgent dish
- [Bananas Foster Cupcakes](https://louisianacookin.com/bananas-foster-cupcakes/)
- [Bananas Foster Pie](https://louisianacookin.com/bananas-foster-pie/)
- [Slow Cooker Bananas Foster](https://louisianacookin.com/slow-cooker-bananas-foster/): With more things on my to-do list than hours in the day, I understand the demands of a busy home life. I’ve always been comfortable whipping up meals from pantry staples but never really considered using a slow cooker. Slow Cooker Bananas Foster is one of my new favorites. After many inquiries about slow-cooker recipes,
- [Bananas Foster Bread Pudding](https://louisianacookin.com/bananas-foster-bread-pudding/): This bread pudding will turn heads and leave taste buds tingling any time of year. Bananas Foster Bread Pudding Recipe Type: Recipe courtesy of Holly Schreiber, Saint Terre, Benton Makes 8 to 10 Servings Ingredients 2 cups heavy whipping cream 1 cup plus 2 tablespoons whole milk, divided ½ cup granulated sugar ¾ teaspoon
- [Bananas Foster Bread Pudding](https://louisianacookin.com/bananas-foster-bread-pudding-2/): We're taking the classic comfort of bread pudding and infusing it with the caramelized warmth of Bananas Foster for an unforgettable treat. Watch Jean-Paul make it here. Bananas Foster Bread Pudding Ingredients 2 cups heavy whipping cream 1 cup whole milk ½ cup granulated sugar ¾ teaspoon plus a pinch kosher salt, divided 1
- [Bananas Foster](https://louisianacookin.com/bananas-foster/): Brennan’s has been a New Orleans institution for 70 years, and while the iconic pink building on Royal Street recently received an updated look and menu, traditions from its early days still enchant today’s diners. When Ralph Brennan and business partner Terry White purchased Brennan’s in 2013, they brought in Executive Chef Slade Rushing to
- [Bananas Foster Upside-Down Cake](https://louisianacookin.com/bananas-foster-upside-cake/): Topped with caramelized banana slices, the flavor of this upside-down cake is out-of-this-world good. Bananas Foster Upside-Down Cake Makes 1 (10-Inch) Cake Ingredients 1 cup firmly packed light brown sugar ⅓ cup plus ¼ cup unsalted butter, softened and divided 2 tablespoons dark rum 3 ripe bananas, sliced crosswise ¼ inch thick ¾ cup
- [Bananas Foster Crumb Cake](https://louisianacookin.com/bananas-foster-crumb-cake/): This cake is layered with a decadent bananas Foster-style filling and drizzled with a rum-spiked caramel sauce. Bananas Foster Crumb Cake Makes 1 (8-Inch) Cake Ingredients ½ cup plus 2 tablespoons unsalted butter, softened and divided ⅓ cup plus 2 tablespoons firmly packed light brown sugar, divided ½ teaspoon ground cinnamon, divided 1½ tablespoons
- [Bananas Foster Beignets](https://louisianacookin.com/bananas-foster-beignets/): Warm Bananas Foster Sauce is a delightful accompaniment to these fluffy beignets. Bananas Foster Beignets Makes About 30 Ingredients 6 tablespoons warm water (105° to 110°) 1½ teaspoons active dry yeast 3 cups all-purpose flour 2 tablespoons granulated sugar ¾ teaspoon kosher salt ½ teaspoon ground cinnamon ⅛ teaspoon baking soda ¾ cup whole
- [Bananas Foster Pudding](https://louisianacookin.com/bananas-foster-pudding/): Infused with the flavor of bananas Foster and topped with a beautiful meringue, this isn’t your average banana pudding! Bananas Foster Pudding Makes 4 Servings Ingredients 1½ cups plus 2½ tablespoons sugar, divided ¼ cup all-purpose flour 1 tablespoon cornstarch ¼ teaspoon kosher salt ¼ teaspoon ground cinnamon 1¾ cups plus 1 teaspoon whole
- [Banana Fosters Cake](https://louisianacookin.com/banana-fosters-cake/): Banana Fosters Cake Makes 1 (9-Inch) Cake Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar ½ cup mashed banana (about 1 large banana) 4 large eggs 3½ cups cake flour 1 tablespoon baking powder ½ teaspoon kosher salt 1 cup whole milk ¼ cup dark
- [Bananas Foster Baked Rice Pudding](https://louisianacookin.com/bananas-foster-baked-rice-pudding/): Ignite your taste buds with our Bananas Foster Baked Rice Pudding! All the flavor favorites of bananas foster are infused in this oven-baked rice pudding.
- [Bananas Foster Muffins](https://louisianacookin.com/bananas-foster-muffins/): Pecan Streusel gives these bananas Foster-inspired muffins a delightful crunch. Bananas Foster Muffins Ingredients ½ cup unsalted butter, melted 1 cup sugar ¾ cup mashed ripe banana (about 2 medium bananas) 1 large egg 1 tablespoon dark rum 1⅔ cups all-purpose flour 1 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon kosher salt
- [Bananas Foster Banana Bread](https://louisianacookin.com/bananas-foster-banana-bread/): Caramelized banana halves and rum extract jazz up this banana bread. Bananas Foster Banana Bread Makes 1 (8½×4½-Inch) Loaf Ingredients 1⅔ cups all-purpose flour ½ teaspoon kosher salt ½ teaspoon baking soda ½ teaspoon ground cinnamon ⅛ teaspoon baking powder ⅛ teaspoon ground nutmeg 1 cup mashed ripe banana (about 2 medium bananas) ½
- [Carrying On Ponce: A Cajun Tradition That Endures](https://louisianacookin.com/carrying-on-ponce-a-cajun-tradition-that-endures/): From hog butchering to Sunday dinners, how this cherishes, humble meat has made an enduring impact on Cajun Country.
- [Ponce Sauce Piquante](https://louisianacookin.com/ponce-sauce-piquante/): Smoked ponce sauce piquante with sausage, tomatoes, and Cajun seasoning, slow-simmered until tender and served over rice for a rich Louisiana classic.
- [Camp-Style Crawfish Étouffée](https://louisianacookin.com/camp-style-crawfish-etouffee/): Looking out on a well-stocked pond with fishing reel in his hand, 2013 Chef to Watch Chris Wadsworth looks completely in his element. While he can’t get to his family’s fishing and hunting camp at Trinity Trace in Kentwood, Louisiana, as much as he’d like, he cherishes his time here. After a few minutes, he
- [A Short Season to Savor: Chandelier Bar's "Be Our Guest, Mr. Collins" Cocktail](https://louisianacookin.com/a-short-season-to-savor-chandelier-bars-be-our-guest-mr-collins-cocktail/): Celebrate the beauty of a New Orleans spring with the refreshing Be Our Guest, Mr. Collins cocktail made for slow sipping from Craig Seaman at Chandelier Bar
- [5 Easy Easter Appetizers for Effortless Entertaining](https://louisianacookin.com/5-easy-easter-appetizers-for-effortless-entertaining/): Hosting Easter Sunday? These 5 easy appetizers are fresh, elegant, and perfect for keeping guests satisfied while the main meal comes together.
- [Spicy Pimiento Cheese Dip](https://louisianacookin.com/spicy-pimiento-cheese-dip/): We kicked up the heat in this Southern favorite with Cajun seasoning and cayenne pepper. Serve with a spread of colorful crudités or crackers. Spicy Pimiento Cheese Dip Makes 2 Cups Ingredients ½ cup mayonnaise 2 ounces cream cheese, softened 1 tablespoon apple cider vinegar ½ teaspoon Cajun seasoning* ½ teaspoon smoked paprika ½
- [Cajun Spiced Crispy Red Beans](https://louisianacookin.com/cajun-spiced-crispy-red-beans/): If you like roasted chickpeas, you’re going to love these crispy red beans tossed with fresh herbs and spices. Cajun Spiced Crispy Red Beans Makes About 2 Cups Ingredients 2 (15.5-ounce) cans light red kidney beans, drained and rinsed 1 tablespoon canola oil 1½ teaspoons kosher salt 2 teaspoons chopped fresh thyme 1 teaspoon
- [Shrimp & Pork Meatballs with Pepper Jelly Glaze](https://louisianacookin.com/shrimp-pork-meatballs-pepper-jelly-glaze/): These tasty meatballs are the perfect dish to feed a hungry crowd before a meal, and they would also be fantastic as an entrée served over steamed rice. Shrimp & Pork Meatballs with Pepper Jelly Glaze Makes About 8 Servings Ingredients 1 pound ground pork ½ pound large fresh shrimp, peeled, deveined, and finely
- [Cane Syrup-Glazed Lamb Lollipops](https://louisianacookin.com/cane-syrup-glazed-lamb-lollipops/): These sweet yet savory bites take only minutes to cook and will make an elegant presentation on your Easter table. Cane Syrup-Glazed Lamb Lollipops Makes 6 to 8 Servings Ingredients 1½ teaspoons kosher salt 1 teaspoon ground black pepper ¾ teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon ground ginger
- [Mini Muffulettas](https://louisianacookin.com/mini-muffulettas/): Mini muffulettas are a staple at gatherings in south Louisiana. Prepare these ahead of time and pull them out of the fridge as guests arrive. Mini Muffulettas Makes 6 to 8 servings Ingredients 6 (3-inch) mini muffuletta buns 1¼ cups Italian olive salad 12 slices Swiss cheese 18 slices pepperoni 18 slices hot capocollo
- [Our 13 Best Spring Sippers](https://louisianacookin.com/13-best-spring-sippers/): Raise a glass to spring with these deliciously seasonal sippers. Georgia Peach Sweet and tart...what more could you ask for in a springtime cocktail? Rosemary Lemon Gin Fizz Rosemary Lemon Syrup adds a fresh, citrusy flavor to this Rosemary Lemon Gin Fizz. Strawberry-Basil Lemonade Cocktail This Strawberry-Basil Lemonade Cocktail will delight guests at any get-together.
- [Spice Up Your Dinner Table with Tony Chachere’s](https://louisianacookin.com/spice-up-your-dinner-table-with-tony-chacheres/): If you are searching for the perfect ham recipe with a little Southern personality, this sweet heat honey-bacon ham delivers big flavor without the fuss. Injected with Tony’s Honey Bacon & BBQ marinade and smoked until tender with a caramelized finish, it comes out juicy, savory, and packed with Louisiana flavor. It feels special enough for your
- [Moving the Bassline: Soul-Pop Band Sweet Magnolia's Summer Tour](https://louisianacookin.com/moving-the-bassline-soul-pop-band-sweet-magnolias-summer-tour/): Peek into New Orleans-based soul-pop band Sweet Magnola's Summer tour chronicles, as told by everything they ate long the way.
- [Chit Chat with "Mr. Happy Hour", Camp Kent](https://louisianacookin.com/chit-chat-with-mr-happy-hour-camp-kent/): Camp Kent, also known as "Mr. Happy Hour", takes his followers on a journey to some of the best locations in the Crescent City for fun and fellowship
- [Weekend Away: Discover Gulf Coast Charm in Pensacola, Florida](https://louisianacookin.com/weekend-away-discover-gulf-coast-charm-in-pensacola-florida/): With shopping, dining, and attractions, the coastal gem that is Pensacola, Florida, will be the "weekend away" of your dreams.
- [New + Interesting March/April 2026](https://louisianacookin.com/new-interesting-march-april-2026/): By Kaitlyn Shehee Wagyulicious BATON ROUGE | wagyulicious.com Baton Rouge’s newest restaurant, Wagyulicious, is making wagyu-style beef—with its buttery marbling, tender texture, and rich flavor—approachable and affordable, setting the restaurant apart from your standard run-of-the-mill burger joint. A cut above the rest, this establishment offers showstopping burgers and other bites (think loaded fries, boudin egg
- [New + Interesting January/ February 2026](https://louisianacookin.com/new-interesting-january-february-2026/): Catch up on all the latest happenings across the bayou state, with must-try restaurants and so much more.
- [Whipped Fresh Fava Bean Dip](https://louisianacookin.com/whipped-fresh-fava-bean-dip/): Fresh fava beans, a symbol of luck and prosperity, shine in this springtime Whipped Fresh Fava Bean Dip.
- [The Feast of St. Joseph: Food, Faith, and Tradition](https://louisianacookin.com/the-feast-of-st-joseph-food-faith-and-tradition/): Celebrate the Feast of St. Joseph with a collection of traditional recipes inspired by Italian and Sicilian altar tables.
- [Pine Nut-Fennel Cookies](https://louisianacookin.com/pine-nut-fennel-cookies/): These Pine Nut-Fennel Cookies are perfect for a St. Joseph's Day Feast.
- [Minestrone with Fava Beans](https://louisianacookin.com/minestrone-fava-beans/): Try this Minestrone with Fava Beans as part of a St. Joseph's Day celebration or any time you're craving a hearty soup.
- [Chocolate and Orange Zeppole](https://louisianacookin.com/chocolate-orange-zeppole/): Chocolate and Orange Zeppole are classic Sicilian-American cookies. They are a popular addition to the annual Feast of St. Joseph.
- [Loaded Crawfish Sweet Potatoes](https://louisianacookin.com/loaded-crawfish-sweet-potatoes/): Treat yourself to a comforting Southern classic with these Loaded Crawfish Sweet Potatoes, packed with a creamy, cheesy crawfish sauce and bold Cajun flavor.
- [Let the Good Tails Roll: Fresh Ways to Cook with Crawfish](https://louisianacookin.com/let-the-good-tails-roll-fresh-ways-to-cook-with-crawfish/): Photography by Jim Bathie | Recipe development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen Crawfish are a key part of the Bayou State’s foodways and a cornerstone of Cajun and Creole cooking. Though they are often the star of many a backyard boil, every Louisianan knows that crawfish
- [Grammie’s Sweet Bacon Cornbread](https://louisianacookin.com/grammies-sweet-bacon-cornbread/): This Sweet Bacon Cornbread blends smoky bacon, cheddar, and sweet cane sugar into a tender Southern loaf that’s comforting, savory, and crowd-pleasing.
- [Grammie’s Creamy Baked Macaroni & Cheese](https://louisianacookin.com/grammies-creamy-baked-macaroni-cheese/): Grammie’s Creamy Baked Macaroni & Cheese is a rich, comforting classic with tender pasta, a velvety cheese sauce, and a golden, bubbly baked finish.
- [Aunt Villa’s Cheesy Meatloaf](https://louisianacookin.com/aunt-villas-cheesy-meatloaf/): Aunt Villa’s Cheesy Meatloaf layers seasoned beef and pork with melted cheese for a hearty, comforting classic that’s perfect for family dinners and gatherings.
- [Country Green Beans](https://louisianacookin.com/country-green-beans/): These Country Green Beans simmer smoky bacon, tender haricot verts, potatoes, and fresh corn in savory broth for a comforting Southern side full of flavor.
- [Ginger Carrot Soup](https://louisianacookin.com/ginger-carrot-soup/): This Ginger-Carrot Soup blends sweet carrots, fresh ginger, and apple into a silky, comforting bowl topped with honeyed yogurt for a bright, creamy finish.
- [Fennel-Shrimp Chowder](https://louisianacookin.com/fennel-shrimp-chowder/): This Fennel-Shrimp Chowder combines tender shrimp, sweet fennel, and potatoes in a creamy broth, finished with a bright fennel-mustard oil for rich flavor
- [Creamy Cauliflower and Crawfish Soup](https://louisianacookin.com/creamy-cauliflower-and-crawfish-soup/): This Creamy Cauliflower and Crawfish Soup blends silky cauliflower with tender crawfish and sherry for a rich, Louisiana-inspired bowl with bright citrus notes.
- [Cajun Wedding Soup](https://louisianacookin.com/cajun-wedding-soup-2/): This Cajun Wedding Soup blends andouille and pork meatballs, tender greens, and orzo in savory broth, finished with Parmesan and ribbons of egg
- [Tomato-Beet-Spring Vegetable Soup](https://louisianacookin.com/tomato-beet-spring-vegetable-soup/): This Tomato-Beet-Spring Vegetable Soup combines sweet beets, fresh tomatoes, and seasonal vegetables in a vibrant, flavorful broth perfect for spring.
- [Creamy Tomato Soup with Shrimp](https://louisianacookin.com/creamy-tomato-soup-with-shrimp/): This Creamy Tomato Soup with Shrimp blends smooth tomato broth, tender shrimp, and rich cream for a comforting, seafood-forward twist on a classic favorite.
- [Creole Blistered Tomato and Eggplant](https://louisianacookin.com/creole-blistered-tomato-and-eggplant/): Since abstaining from eating meat is custom during the Lenten season, this humble dish is often served.
- [Brioche Cross](https://louisianacookin.com/brioche-cross/): This symbolically shaped bread is a direct devotion to Saint Joseph and is often put as the centerpiece of the altar.
- [St. Joseph Cakes](https://louisianacookin.com/st-joseph-cakes/): The cherry on these cakes is not just for decoration. Though it’s a pretty touch, it is said to represent the sweetness of life and blessings in the spring.
- [Zeppole](https://louisianacookin.com/zeppole/): These pastries celebrate the end of Lenten fasting with indulgence. Folklore says they honor Joseph, who sold pancakes to provide for his family.
- [Cuccidati (Fig Cookies)](https://louisianacookin.com/cuccidati-fig-cookies/): A symbol of abundance and humility, these sweet, colorful cookies are said to be a representation of thanks for the saint’s protection during times of famine.
- [Crawfish and Andouille Cornbread](https://louisianacookin.com/crawfish-andouille-cornbread/): Crawfish and Andouille Cornbread Makes 8 servings Ingredients 5 tablespoons unsalted butter, divided ¼ pound andouille sausage, chopped 2 cloves garlic, minced ½ cup all-purpose flour ½ cup masa harina ½ cup yellow cornmeal 3 tablespoons sugar 1½ teaspoons baking powder 1 teaspoon baking soda 1½ teaspoons kosher salt 1½ teaspoons Paul Prudhomme’s Seafood
- [Andouille Sausage and Crawfish Linguine](https://louisianacookin.com/andouille-sausage-crawfish-linguine/): Andouille Sausage and Crawfish Linguine Makes 4 to 6 servings Ingredients 1 (16-ounce) package andouille sausage, chopped 1 cup minced onion ½ cup minced green bell pepper ½ cup minced yellow bell pepper 3 cloves garlic, minced 1 (32-ounce) carton chicken broth 1 (15-ounce) can tomato sauce 1 (14.5-ounce) can petite diced tomatoes 1
- [Crawfish and Goat Cheese King Cake](https://louisianacookin.com/crawfish-goat-cheese-king-cake/): This savory king cake by Chef Nathan Richard of DTB is filled with crawfish tails and topped with Cajun Caviar, a bowfin caviar made in Louisiana. Crawfish and Goat Cheese King Cake Author: Chef Nathan Richard, DTB, New Orleans Serves: 8-10 servings Ingredients 12 ounces cream cheese, softened and divided ½ cup minced shallots
- [Eggs Benedict with Crawfish Boil-Poached Egg and Crawfish Hollandaise](https://louisianacookin.com/eggs-benedict-crawfish-boil-poached-egg-crawfish-hollandaise/): This recipe for eggs Benedict takes things up a notch by poaching eggs in crawfish boil seasoning. Eggs Benedict with Crawfish Boil-Poached Egg and Crawfish Hollandaise Makes 6 Servings Ingredients 1 tablespoon distilled white vinegar 2 tablespoons crawfish boil seasoning* 12 large eggs 5 egg yolks 2 tablespoons fresh lemon juice ½ teaspoon kosher
- [Crawfish Bread](https://louisianacookin.com/crawfish-bread/): "If you’ve never had Crawfish Bread before, you’re in for a real treat. It’s a unique blend of flavors that just melts in your mouth. We are talking about fresh Louisiana crawfish combined with the creamy flavor of what can be best described as a really good spinach dip. All of this spread over fresh
- [Crawfish Lasagna](https://louisianacookin.com/crawfish-lasagna/): "Crawfish Lasagna may not sound as good as it actually is. However, the flavors that come together with this dish are unlike anything. You have lasagna noodles baked with succulent crawfish, a creamy Cajun-style sauce, and layers of cheese. In the mix is chopped mushrooms to give a nice filling in the middle. This is
- [Spicy Crawfish Noodle Bowl](https://louisianacookin.com/spicy-crawfish-noodle-bowl/): Cane-Miso Dressing adds a touch of sweetness to this Cajun-Asian noodle mash-up.
- [Crawfish Deviled Eggs](https://louisianacookin.com/crawfish-deviled-eggs/): These Cajun-kissed deviled eggs swap classic fillings for plump crawfish tails, a fiery kick, and a sprinkle of vibrant chives.
- [Crawfish Rangoon](https://louisianacookin.com/crawfish-rangoon-2/): This Crawfish Rangoon combines traditional crab Rangoon with a Cajun twist of crawfish, creating a tantalizing appetizer bursting with savory seafood goodness.
- [Crawfish Rolls](https://louisianacookin.com/crawfish-rolls/): Buttery hot dog buns overflow with Cajun crawfish, crisp veggies, and fiery remoulade for a handheld taste of Louisiana heaven in our Crawfish Rolls.
- [Crawfish Étouffée](https://louisianacookin.com/crawfish-etouffee-3/): Bursting with rich flavors and tender crawfish tails smothered in a velvety sauce, our Crawfish Étouffée takes you to the heart of Louisiana
- [Crawfish Boudin and Tasso with Creamy Cheese Grits](https://louisianacookin.com/crawfish-boudin-tasso-cheese-grits/): To make our Crawfish Boudin and Tasso with Creamy Cheese Grits with pork boudin, you’ll just need 1¼ cups prepared boudin to go with those cheesy, spicy grits.
- [Crawfish Cornbread](https://louisianacookin.com/crawfish-cornbread/): "This crawfish cornbread is loaded with crawfish. There's no trolling for crawfish here, it should be in every single bite. It’s such a great variation on a Southern classic." - Chef Jean-Paul Bourgeois Check out the YouTube video for this recipe below. Crawfish Cornbread Author: Chef Jean-Paul Bourgeois Makes 8 Servings Ingredients 1 pound cooked
- [Crawfish Jalapeño Poppers](https://louisianacookin.com/crawfish-jalapeno-poppers/): Crawfish Jalapeño Poppers are a fiery, flavorful fusion of Cajun and Tex-Mex cuisine, perfect for adventurous eaters. Could also be easily substituted with shrimp. Crawfish Jalapeño Poppers Makes 12 Ingredients 12 slices thick-cut bacon 4 ounces cream cheese, softened 2 tablespoons minced green onion 1 clove garlic, minced 8 ounces cooked crawfish tails (8
- [St. Mary-Style Crawfish Étouffée](https://louisianacookin.com/st-mary-style-crawfish-etouffee/): "I was taught this recipe by some guys in Patterson and I fell in love with it because of its simplicity. You see hundreds of étouffée recipes on the internet and cookbooks and this is the most stripped down and simple version that I’ve ever seen and it’s one of my favorites. I’d never seen
- [Crawfish Sliders](https://louisianacookin.com/crawfish-sliders/): Slap Ya Mama Cajun Seasoning adds just the right level of heat to these tasty sandwiches. Crawfish Sliders Makes about 24 Ingredients 2 (16-ounce) packages cooked crawfish tails 2 pounds peeled and deveined large fresh shrimp 1 pound unsalted butter, softened and cut into tablespoon-size pieces 4 cloves finely chopped or finely grated garlic
- [Crawfish Pie](https://louisianacookin.com/crawfish-pie-2/): Bring bold flavor to your table with this classic Crawfish Pie—loaded with tender crawfish tails, fresh veggies, and a buttery, golden crust.
- [Crawfish Spinach Dip](https://louisianacookin.com/crawfish-spinach-dip/): This creamy, cheesy Crawfish Spinach Dip packed with crawfish tails will become one of your go-to appetizers.
- [Spicy Blackened Crawfish and Shrimp Pasta](https://louisianacookin.com/spicy-blackened-crawfish-and-shrimp-pasta/): This Spicy Blackened Crawfish and Shrimp Pasta combines creamy Cajun sauce, tender seafood, and fresh herbs for a rich, flavorful dinner.
- [Crawfish Mac and Cheese](https://louisianacookin.com/crawfish-mac-and-cheese/): This Crawfish Mac and Cheese swaps classic elbows for bucatini noodles, blending creamy cheese and crawfish in a Louisiana twist on a comfort food favorite.
- [Crispy Fried Onions and Crawfish Tails](https://louisianacookin.com/crispy-fried-onions-and-crawfish-tails/): These Crispy Fried Onions and Crawfish Tails are golden, crunchy bites served with a zesty green dipping sauce, making a bold and flavorful appetizer.
- [Crawfish Slab Salad](https://louisianacookin.com/crawfish-slab-salad/): This Crawfish Slab Salad layers crisp lettuce, browned crawfish, bacon, and crunchy bread cubes with creamy rémoulade blue cheese dressing.
- [Crawfish-Stuffed Artichokes](https://louisianacookin.com/crawfish-stuffed-artichokes/): These Crawfish-Stuffed Artichokes are filled with buttery crawfish, garlic, herbs, and Parmesan, creating a rich appetizer perfect for sharing.
- [Crawfish Rangoon](https://louisianacookin.com/crawfish-rangoon/): Crawfish Rangoons Make 8 servings Ingredients 4 ounces cream cheese, softened 2 ounces cooked crawfish tails, finely chopped 2 tablespoons mayonnaise 2 tablespoons chopped fresh chives 1 large egg 1 tablespoon water 24 wonton wrappers Pepper jelly, to serve Instructions Preheat oven to 350°. Lightly spray 2 (12-cup) muffin pans with cooking spray. In
- [Crawfish and Stone-Ground Grits Gratin](https://louisianacookin.com/crawfish-stone-ground-grits-gratin/): "Most grits casseroles are high in fat and calories because they’re typically made with heavy cream and lots of butter. This Crawfish and Stone-Ground Grits Gratin is a bit lighter yet no less flavorful. I suggest cooking the grits in seafood stock and using chopped fresh herbs and garlic to enhance the sweetness of the crawfish.
- [Crawfish Bisque](https://louisianacookin.com/crawfish-bisque/): "During the 1970s, in the spring at the height of crawfish season, the Angelle family from Arnaudville, Louisiana, would invite me to help them make their annual batch of crawfish bisque. It was a long, but fulfilling day spent in their large kitchen. Though I was more than happy to join them in this time-consuming
- [Crawfish Fettuccini](https://louisianacookin.com/crawfish-fettuccini/): In southwest Louisiana, countless spring evenings are filled with thick, humid air and the hefty aroma of backyard crawfish boils. Everyone gathers around picnic tables shrouded in newspapers, and nearby, a colossal pot slowly churns away with spices that permeate the air and clear the sinuses. Family and friends spend hour after hour whipping through
- [Crawfish Tortilla Espanola](https://louisianacookin.com/crawfish-tortilla-espanola/): Whether it's breakfast or brunch, a crawfish tortilla espanola—packed with spicy crawfish tails—is a surefire crowd-pleaser.
- [Creamy Crawfish Soup](https://louisianacookin.com/creamy-crawfish-soup/): We don't all have time to spend an afternoon stuffing crawfish heads for a traditional crawfish bisque, but on the cooler days of crawfish season there are few things more satisfying than a creamy crawfish soup. Here, we came up with a version that is full of flavor, but not full of fat. Louisiana crawfish
- [Crawfish Flatbread](https://louisianacookin.com/crawfish-flatbread/): Crawfish Flatbread Makes 8 to 10 servings Ingredients Yellow cornmeal, for sprinkling ¼ cup butter 2 cloves garlic, minced ¾ cup heavy whipping cream 1 teaspoon Creole seasoning ½ cup freshly grated Parmesan cheese Easy Flatbread Dough (recipe follows) 1 (16-ounce) package andouille sausage, sliced 16 ounces cooked crawfish tails ½ pound peeled and
- [Crawfish Fricassee](https://louisianacookin.com/crawfish-fricassee/): By: Jay Ducote Crawfish is one of the essential seasons of Louisiana. It helps bridge the gap between Carnival season and football season, and coincides with most of festival season. For a few months out of the year, crawfish highlight seasonal menus and give us a reason for parties. The fresh-water crustaceans are an unusual
- [Spicy Fried Crawfish Tacos](https://louisianacookin.com/spicy-fried-crawfish-tacos/): Spicy Fried Crawfish Tacos Makes 6 to 8 servings Ingredients 1 cup yellow cornmeal 1 cup all-purpose flour 2 tablespoons Creole seasoning 1 cup whole buttermilk 1 large egg 2 tablespoons hot sauce 16 ounces cooked crawfish tails Vegetable oil, for frying 1 (24-count) package corn tortillas Cilantro-Lime Slaw (recipe follows) Creamy Avocado Sauce
- [Bloody Mary Crawfish Salad](https://louisianacookin.com/bloody-mary-crawfish-salad/): In the springtime, crawfish are the lifeblood of Louisiana cooking. From the bayous all the way up to Shreveport, from New Orleans to Lake Charles, Cajuns and Creoles alike revel in the abundance of this magnificent crustacean. Thanks to the tireless work of scores of crawfish farmers and trappers, we are able to enjoy mudbugs
- [Asparagus With Crawfish Hollandaise](https://louisianacookin.com/asparagus-crawfish-hollandaise/)
- [Mini Crawfish Cakes With Remoulade](https://louisianacookin.com/mini-crawfish-cakes-remoulade/): Make the most of your mudbugs with these delicious crawfish cakes.
- [Crawfish Burgers](https://louisianacookin.com/crawfish-burgers/): These Crawfish Burgers freeze well. You’ll be thanking yourself (and us?!) the next time that crawfish craving hits. Crawfish Burgers Serves: 6 servings Ingredients 3 tablespoons butter, divided ½ cup chopped onion ½ cup chopped celery 2 cloves garlic, minced 2 tablespoons mayonnaise 1 tablespoon Creole mustard 2 teaspoons Worcestershire sauce ½ teaspoon Creole seasoning
- [Crawfish Dip With Fried Bow Tie Pasta](https://louisianacookin.com/crawfish-dip/): This creamy, spicy crawfish dip with fried bow tie pasta will be your favorite new party appetizer.
- [Crawfish Bread Bites](https://louisianacookin.com/crawfish-bread-bites/): Crawfish Bread Bites Serves: 30 A fun and fresh take on a classic Cajun appetizer. Ingredients 1 tablespoon unsalted butter 1/2 cup chopped onion 1 cup chopped green bell pepper 2 garlic cloves, minced 4 Roma tomatoes, seeded and chopped 1/2 (16-ounce) package crawfish tails 2 cups shredded sharp white Cheddar cheese 1
- [Crawfish Boil Quiche](https://louisianacookin.com/crawfish-boil-quiche/): Crawfish Boil Quiche Makes 1 (9-inch) deep-dish quiche Ingredients 1 (30-ounce) package frozen shredded hash browns, thawed and squeezed dry ⅓ cup chopped green onion 6 tablespoons butter, melted 1½ teaspoons Creole seasoning, divided 1 cup chopped andouille sausage ½ cup chopped red bell pepper ½ cup chopped celery 1½ cups shredded sharp Cheddar
- [Crawfish Quesadillas](https://louisianacookin.com/crawfish-quesadillas/): Crawfish tails and fresno chiles make the perfect pair in these Crawfish Quesadillas. Crawfish Quesadillas Serves: 4 servings Ingredients 1 tablespoon butter ½ red onion, thinly sliced ½ green bell pepper, halved, seeded, and thinly sliced 1 fresno chile, halved, seeded, and thinly sliced 1 clove garlic, minced ¼ teaspoon salt ¼ (16-ounce) package cooked crawfish
- [Creamy Crawfish Beignets](https://louisianacookin.com/creamy-crawfish-beignets/): Beignets are one of New Orleans' most iconic foods. These creamy crawfish beignets are one of our favorite spring party dishes.
- [Crawfish Dirty Rice](https://louisianacookin.com/crawfish-dirty-rice/): Crawfish tails are a treasure in Louisiana. There are countless ways to enjoy the versatile crustacean, but this homey and comforting Crawfish Dirty Rice from Tammy Abellard is one of our favorites. This classic dish starts with the Holy Trinity of celery, bell pepper, and onion, and builds flavor from there. If you’re hosting out-of-town
- [Crawfish Salad Puffs](https://louisianacookin.com/crawfish-salad-puffs/): These crawfish salad puffs are the perfect way to start a party.
- [Crawfish Gratin](https://louisianacookin.com/crawfish-gratin/): This cheesy Crawfish Gratin is a wonderfully decadent treat. Crawfish Gratin Ingredients 10 tablespoons unsalted butter plus more for greasing, divided 1 medium yellow onion, diced 2 cloves garlic, minced 1 cup diced celery 1 green bell pepper, seeded and diced 2 (16-ounce) packages cooked crawfish tails ¾ cup all-purpose flour ½ cup dry
- [Crawfish and Corn Beignets](https://louisianacookin.com/crawfish-and-corn-beignets/): These Crawfish and Corn Beignets are the ultimate Mardi Gras treat. Try them with gumbo and Cajun bread pudding during Carnival.
- [Herbed Crawfish Ravioli](https://louisianacookin.com/herbed-crawfish-ravioli/): Wonton wrappers make this Crawfish Ravioli recipe a cinch. Herbed Crawfish Ravioli Serves: 4-6 Servings Ingredients 3 tablespoons butter 4 ounces tasso, finely chopped ¼ cup chopped onion 2 cloves garlic, chopped 1 cup dry white wine 2 (5.2-ounce) packages garlic-and-herb-flavored Boursin cheese 8 ounces cooked crawfish tails, finely chopped 2 (12-ounce) packages refrigerated
- [Crawfish Gumbo](https://louisianacookin.com/crawfish-gumbo/): Crawfish season and okra season overlap a little bit in the early summer. While they're both around, we love cooking up a crawfish gumbo, full of plump Louisiana crawfish tails and sweet shrimp.
- [Craw-Dogs](https://louisianacookin.com/craw-dogs/): Kids and grown-ups alike will love these Craw-dogs. Craw-Dogs Serves: 6 servings Ingredients 16 ounces cooked crawfish tails 1½ cups water ½ cup butter 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 3 cloves garlic, minced 6 sprigs fresh thyme ⅓ cup all-purpose flour 1 cup chicken broth
- [Crawfish and Corn Chowder](https://louisianacookin.com/crawfish-and-corn-chowder/): This Crawfish and Corn Chowder was made for Mardi Gras parties.
- [Shrimp and Crawfish Roll](https://louisianacookin.com/shrimp-crawfish-roll/): This Shrimp and Crawfish Roll makes great parade or boat food. Shrimp and Crawfish Roll Ingredients 1 pound medium cooked shrimp, peeled and deveined 1 pound crawfish tail meat, drained 2 green onions, chopped 1 stalk celery, finely chopped 3 tablespoons mayonnaise ½ teaspoon lemon zest 1 tablespoon fresh lemon juice ½ teaspoon chopped
- [Crawfish Crêpe Cake](https://louisianacookin.com/crawfish-crepe-cake/): Crawfish Crêpe Cake Makes 1 (9-inch) cake Ingredients 2 tablespoons butter 1 (8-ounce) package sliced fresh baby portobello mushrooms 2 tablespoons minced shallot 1 (6-ounce) bag fresh baby spinach, chopped 1 (14-ounce) can quartered artichoke hearts, drained and chopped Creole Mornay Sauce, divided (recipe follows) 1 teaspoon lemon zest ½ teaspoon Creole seasoning 1
- [Crawfish Boudin](https://louisianacookin.com/crawfish-boudin/): "There’s more than one way to eat crawfish. Sure, having family and friends gathered around the table at a backyard crawfish boil might be one of the best ways, but for centuries, culinary creators around Louisiana have been finding countless ways to utilize magical mudbugs. Go to a good Cajun home, and you’ll still find
- [Crawfish Pie](https://louisianacookin.com/crawfish-pie/): In Louisiana, there is a strong connection between food and family. Recipes are discovered, cultivated, and passed down through the generations, becoming bright spots at gatherings and creating happy memories with the ones we love. Nell Aucoin Robarge, of Baton Rouge, inherited this recipe for Crawfish Pie from her mother, Brenda Aucoin, who adapted it
- [Crawfish Cheesecake](https://louisianacookin.com/crawfish-cheesecake/): This Crawfish Cheesecake makes unique use of the Cajun crustacean.
- [Crawfish Macaroni and Cheese Fritters](https://louisianacookin.com/crawfish-macaroni-and-cheese-fritters/): Treat yourself to these Crawfish Macaroni and Cheese Fritters.
- [Fried Crawfish Po' Boy](https://louisianacookin.com/fried-crawfish-po-boy/): The Fried Crawfish Po' boy is a delicious way to enjoy Louisiana mudbugs!
- [Crawfish Hand Pies](https://louisianacookin.com/crawfish-hand-pies/): These Crawfish Hand Pies are tasty and fun.
- [Classic Crawfish Etouffee](https://louisianacookin.com/crawfish-etouffee/): Seafood Stock takes this Classic Crawfish Etouffee to the next level.
- [Cajun Crawfish Bread](https://louisianacookin.com/cajun-crawfish-bread/): Louisiana seasons are not defined by the weather or whether leaves are on trees. They are rooted in our culture and the events that celebrate our joy of life. Football season takes the place of fall. Each new year begins with Carnival season. And of course, there’s crawfish season. When the mudbugs start swimming around
- [Crawfish Macaroni And Cheese](https://louisianacookin.com/crawfish-macaroni-cheese/): This crawfish macaroni and cheese is one of our ultimate crowd-pleasing appetizers.
- [Fried Crawfish Etouffee Balls](https://louisianacookin.com/fried-crawfish-etouffee-balls/): When Robyn Smith of Plaquemine, Louisiana, saw our old recipe for Deep Fried Red Beans and Rice, she had a great idea: Instead of using left over red beans and rice to make a crowd-pleasing appetizer, she substituted crawfish étouffée. Paired with a smoky, creamy chipotle-ranch dipping sauce, this dish was an instant hit at
- [Be Our Guest, Mr. Collins Cocktail](https://louisianacookin.com/be-our-guest-mr-collins-cocktail/): The "Be Our Guest, Mr. Collins" is a bright, refreshing gin cocktail from Craig Seaman, featuring pineapple gum syrup, lemon juice, and a touch of absinthe.
- [Flip the Script with Savory Andouille Beignets Seasoned with Tony Chachere’s](https://louisianacookin.com/flip-the-script-with-savory-andouille-beignets-seasoned-with-tony-chacheres/): February calls for bold flavor, warm kitchens, and a little Southern charm. These Andouille Onion Dip-Stuffed Beignets by @ChefBradleyBayou bring a savory twist to a New Orleans favorite, filled with smoky andouille, sweet caramelized onions, and a creamy blend, seasoned with Tony Chachere’s Original Creole Seasoning. They’re crispy on the outside, rich on the inside, and perfect for sharing. Blackened Salmon with Creole Lemon Dill Sauce Turkey Meatballs with Zoodles
- [66 Best Shrimp Recipes to Savor](https://louisianacookin.com/66-best-shrimp-recipes/): From classic Southern comfort food to bold, flavorful seafood dishes, our 66 Best Shrimp Recipes offer something for every craving. Indulge in New Orleans-style barbecue shrimp, creamy shrimp fettuccine, and rich, buttery shrimp and grits. Try crispy, overstuffed shrimp po’boys, vibrant shrimp risotto, or a fresh shrimp salad. Whether you’re in the mood for a
- [A Taste of the Past](https://louisianacookin.com/a-taste-of-the-past/): Scoop and slice your way into Marcelle Bienvenu's retro recopes that serve up nostalgia and comfort with every bite.
- [A Well-Preserved Pantry](https://louisianacookin.com/a-well-preserved-pantry/): Food preservation methods like drying, canning, and smoking allow simple ingredients to transform into lasting flavors, carrying families through the seasons.
- [Smoked Oyster Dip](https://louisianacookin.com/smoked-oyster-dip/): Recipe by Jolie Meaux
- [Shrimp Glacé](https://louisianacookin.com/shrimp-glace/): I eschew the rather large mold and choose to use small (individual-size) gelatin molds when serving it as an appetizer course.
- [Lenten Dried Shrimp and Egg Gumbo](https://louisianacookin.com/lenten-dried-shrimp-and-egg-gumbo/): Recipe by Jolie Meaux
- [Chicken Fricassee](https://louisianacookin.com/chicken-fricassee-3/): Photography by Jim Bathie | Recipe Development by Jan Jacks Potter | Food Styling by Kathleen Kanen
- [Origin Story Punch](https://louisianacookin.com/origin-story-punch/): Recipe by Craig Seaman | Photography by Randy Krause Schmidt
- [Isaac Toups’ Cracklin’s](https://louisianacookin.com/isaac-toups-cracklins/): Recipe courtesy of Isaac Toups, Toups Meatery, New Orleans | @toupsmeatery
- [Slow-Roasted Rabbit with Vegetables](https://louisianacookin.com/slow-roasted-rabbit-with-vegetables/): Slow-roasted rabbit cooked low and gentle with hearty vegetables, herbs, and garlic for a deeply comforting, rustic meal.
- [Sweet Potato-Praline King Cakes](https://louisianacookin.com/sweet-potato-praline-king-cakes/): Soft, buttery dough wrapped around sweet potato filling and praline pecans makes these King Cakes a standout for Carnival season.
- [Bourbon Milk Punch](https://louisianacookin.com/bourbon-milk-punch-2/): This creamy and smooth Bourbon Milk Punch blends half-and-half, bourbon, and vanilla, and a touch of sweetness for a classic, party-perfect cocktail. Bourbon Milk Punch Makes 4 Servings Ingredients 1¾ cups half-and-half ¾ to 1 cup bourbon ½ cup simple syrup or maple syrup 2 teaspoons vanilla extract Garnish: freshly grated nutmeg Instructions In
- [A Season for Spirits: Rethinking Seasonal Drinking through the Rhythms of New Orleans](https://louisianacookin.com/a-season-for-spirits-rethinking-seasonal-drinking-through-the-rhythms-of-new-orleans/): Seasonality has taken on new meaning for me behind the bar after living in New Orleans for many years. As bar programs advance and become more closely connected to the seasons and the food we love, we begin to see cocktails created in the same way chefs approach their signature dishes. Thoughtful touches with
- [From Pig Stand to Pantry Favorite: Kary’s Roux](https://louisianacookin.com/from-pig-stand-to-pantry-favorite-karys-rouxl/): A family's iron kettle roux goes from 1950s diner to grocery-shelves, helping bring authentic cajun flavor to busy restaurant kitchens and at-home cooks.
- [Chit Chat with Hubig's Pies](https://louisianacookin.com/chit-chat-with-hubigs-pies/): For more than a century, Hubig’s Pies has been a beloved New Orleans tradition—a flaky, fruit-filled symbol of nostalgia. After a fire in 2012 forced the bakery to close, the community waited patiently for its return. Now, Hubig’s is once again baking up its signature hand pies and reconnecting generations of fans. We sat down
- [A Slice of Tradition: Five King Cake Recipes Worth the Crown](https://louisianacookin.com/a-slice-of-tradition-five-king-cake-recipes-worth-the-crown/): The Crown Jewel of Mardi Gras, This Sweet Treat Stacks Tradition With Every Bite
- [Hurricane King Cake](https://louisianacookin.com/hurricane-king-cake/): Inspired by the classic Hurricane cocktail, this King Cake is rich, boozy, and dressed for Mardi Gras with sparkling sugar and cream cheese frosting.
- [Toaster Pastry King Cake](https://louisianacookin.com/toaster-pastry-king-cake/): This Toaster Pastry King Cake reimagines a breakfast favorite with flaky pastry and cinnamon-sugar filling, finished with vanilla glaze and Mardi Gras sparkle.
- [Arnaud’s King Cake](https://louisianacookin.com/arnauds-king-cake/): This classic king cake, the cover of our January/February 2026 issue, encapsulates the spirit of Mardi Gras in every way.
- [Heat Map Jan/Feb 2026: Roadside Treasures](https://louisianacookin.com/heat-map-jan-feb-2026-roadside-treasures/): By Morgan Crawford Scott Acadian Foodmart Lafayette 618 Rue de Belier facebook.com/ AcadianFoodmart Warm, familiar food cooked with soul on an ever-changing plate lunch rotation is what people have come to expect at Acadian Foodmart, owned and operated by Linda Duhon for the past 40 years. Standout items at this unpretentious establishment include crawfish étouffée, seafood
- [Hand-Stitched with Soul: Gombo Atelier](https://louisianacookin.com/hand-stitched-with-soul-gombo-atelier/): Artist Zozo Huval of Gombo Atelier transforms Louisiana’s cultural roots into wearable stories.
- [Creole Chili](https://louisianacookin.com/creole-chili/): This chili tastes great on hot dogs, too!
- [A Season of Celebration: Julie Frederick Vaucresson](https://louisianacookin.com/a-season-of-celebration-julie-frederick-vaucresson/): What began in Julie Frederick Vaucresson’s mother’s kitchen still rings true in her own, as she keeps the spirit of Carnival alive.
- [Ham Hock Ramen](https://louisianacookin.com/ham-hock-ramen/): Recipe by Jolie Meaux
- [Smoked Meat White Beans](https://louisianacookin.com/smoked-meat-white-beans/): Recipe by Jolie Meaux
- [Fig Preserves, Pecan, and Chocolate Fudge](https://louisianacookin.com/fig-preserves-pecan-and-chocolate-fudge/): Recipe by Jolie Meaux
- [Beef Roast](https://louisianacookin.com/beef-roast/): Slow-braised beef roast seasoned with Creole spices turns tender and flavorful, perfect served over rice or with French bread for a classic Louisiana meal.
- [Candy Apples](https://louisianacookin.com/candy-apples/): Crisp apples coated in a glossy red sugar shell make a nostalgic, crowd-pleasing treat—perfect for parties and a festive Mardi Gras dessert table
- [Popcorn Balls](https://louisianacookin.com/popcorn-balls/): Sweet, crunchy popcorn balls made with Steen’s Cane Syrup are a nostalgic treat. Perfectly sticky, golden, and ideal for gifting or Mardi Gras celebrations.
- [Pastalaya](https://louisianacookin.com/pastalaya-2/): Creamy pastalaya loaded with sausage, shrimp, and chicken brings bold Creole flavor to the table. Comforting, hearty, and perfect for feeding a crowd!
- [Spicy Bean Dip](https://louisianacookin.com/spicy-bean-dip/): Creamy, smoky, and just a little spicy, this baked bean dip is loaded with bacon, cheese, and bold Creole flavor—perfect for scooping.
- [Apple-Pecan Galette des Rois](https://louisianacookin.com/apple-pecan-galette-des-rois/): A festive twist on the classic French Galette des Rois, this Apple-Pecan version features flaky puff pastry filled with spiced apples and rich pecan frangipane.
- [Red Beans and Rice](https://louisianacookin.com/red-beans-and-rice-5/): Slow-simmered red beans, smoky ham hocks, and spicy andouille come together in this timeless Louisiana comfort dish.
- [Spiced Cranberry French 75](https://louisianacookin.com/spiced-cranberry-french-75/): This Spiced Cranberry French 75 pairs bright lemon and gin with homemade spiced cranberry syrup and a splash of sparkling wine.
- [Alligator Cookies](https://louisianacookin.com/alligator-cookies/): These festive Alligator Cookies bring a touch of Louisiana charm to the holiday season.
- [Spiced Clementine Mousse](https://louisianacookin.com/spiced-clementine-mousse/): Celebrate citrus season in Louisiana with a light and velvety mousse topped with chocolate-dipped clementine segments.
- [Deviled Eggs with Pecans](https://louisianacookin.com/deviled-eggs-with-pecans/): Deviled eggs are ideal to bring along for potluck dinners, or to serve at barbecues and even for a holiday party, and these Deviled Eggs with Pecans are no exception.
- [Red Beans Remix](https://louisianacookin.com/red-beans-remix/): Take this beloved Louisiana comfort classic to new heights with these Monday-approved recipes.
- [Spicy Cabbage Patch Stew](https://louisianacookin.com/spicy-cabbage-patch-stew/): Hearty and comforting, this spicy cabbage patch stew is loaded with ground beef, tender vegetables, and just enough heat to warm you through.
- [Red Bean Fritters](https://louisianacookin.com/red-bean-fritters/): These bite-size red bean fritters bring together creamy beans, savory andouille, and a crunchy fried exterior.
- [Red Bean Salad](https://louisianacookin.com/red-bean-salad/): Smoky, tangy, and packed with texture, this red bean salad is finished with lemon, Creole mustard, and crisp romaine.
- [Turkey Tetrazzini](https://louisianacookin.com/turkey-tetrazzini/): My mother was a fan of anything “à la king,” which she made often, sometimes using canned cream of mushroom soup and served on toasted French bread, but her Turkey Tetrazzini was her “go-to recipe” after Thanksgiving or Christmas when there was always lots of turkey hanging around.
- [Baked Alaska](https://louisianacookin.com/baked-alaska-2/): My mother made this from time to time. Although they didn’t look quite like the ones at Antoine’s, they were delicious anyway.
- [Rabbit & Roux: Recipes Honoring this Humble Hunted Meat](https://louisianacookin.com/rabbit-roux-recipes-honoring-this-humble-hunted-meat/): Rabbit is a lean, tender protein that’s been enjoyed for generations. Bring this flavorful meat back to your table in the best of ways.
- [Rabbit-Tasso Pot Pie](https://louisianacookin.com/rabbit-tasso-pot-pie/): Slow-cooked rabbit and smoky tasso come together in a creamy pot pie finished with crisp, buttery phyllo.
- [Pan-Fried Rabbit with Creole Mustard Sauce and Herbed Grits](https://louisianacookin.com/pan-fried-rabbit-with-creole-mustard-sauce-and-herbed-grits/): This crispy pan-fried rabbit simmered in a tangy Creole mustard sauce, spooned over buttery, herb-flecked grits is a recipe you'll want to savor.
- [Rabbit au Vin](https://louisianacookin.com/rabbit-au-vin/): This Rabbit au Vin combines Cajun seasoning, white wine, fresh herbs, and smoky bacon for a cozy, slow-braised meal worth lingering over.
- [Smothered Rabbit and Rice](https://louisianacookin.com/smothered-rabbit-and-rice/): Tender smothered rabbit in a savory gravy with onions and mushrooms, served the Louisiana way over rice
- [Savor the Fall Season with Beefy Comfort Foods](https://louisianacookin.com/savor-the-fall-season-with-beefy-comfort-foods/): The Beef. It’s What’s for Dinner. brand shares a few soup, stew, and classic comfort recipes perfect for sweater weather. Denver, Colorado (September 22, 2025) – As the air turns crisp and the days grow shorter, nothing satisfies more than warm comfort food. That’s why the Beef. It’s What’s for Dinner. brand, funded by beef farmers
- [Quick-Ship Gifts Every Holiday Host Will Love](https://louisianacookin.com/quick-ship-gifts-every-holiday-host-will-love/): Get your home holiday-ready with this collection of seasonal essentials.
- [Holiday Experiences: Fun-Filled Activities for a Perfect Louisiana Christmas](https://louisianacookin.com/holiday-experiences-fun-filled-activities-for-a-perfect-louisiana-christmas/): By Morgan Crawford Scott Ice Skating Baton Rouge raisingcanesrivercenter.com From mid-December to early January, Raising Cane’s River Center turns into a winter wonderland ready to fulfill your ice skating dreams of becoming the next Michelle Kwan. Grab tickets and lace up your skates for a fun evening spent gliding your way into the holiday season.
- [Tony’s Turkey Ramen Soup](https://louisianacookin.com/tonys-turkey-ramen-soup/): Holiday leftovers don’t have to be boring. Try this mouthwatering Turkey Ramen Soup recipe to switch it up and satisfy your cravings for something different! Tony’s Turkey Ramen Soup Ingredients 1-quart Salt-free or Reduced-sodium Turkey Broth (or Broth of Choice) Tony’s BOLD Seasoning, to Taste 8 Ounces Ramen Noodles, Boiled 2 Cups Shredded or
- [Easy Creole Turkey Pot Pie](https://louisianacookin.com/easy-creole-turkey-pot-pie/): Wondering what to do with that leftover Thanksgiving turkey? We’ve got a delicious idea … Southern Bite’s Easy Creole Turkey Pot Pie! It’s a flavorful and easy way to turn leftover turkey into an easy, comforting meal for later in the week that your family will love. Easy Creole Turkey Pot Pie Ingredients 1/4 Cup Unsalted
- [Tony’s Winter Citrus Salad](https://louisianacookin.com/tonys-winter-citrus-salad/): Toss your holiday leftovers together to make this fresh Winter Citrus Salad for an easy and delicious lunch solution! It’s the perfect healthy option. Tony’s Winter Citrus Salad Ingredients [b]For the Salad:[/b] 1 Blood Orange, Peeled and Cut into Circles 1 Grapefruit, Peeled and Cut into Circles 1 Navel Orange, Peeled and Cut into
- [Leftover Turkey Banh Mi](https://louisianacookin.com/leftover-turkey-banh-mi/): One of the biggest questions people ask is what to do with all of those Thanksgiving leftovers. Executive Chef Michael Gulotta has an amazing answer, Leftover Turkey Banh Mi! With warm glazed turkey, cranberry mayonnaise and pickled carrots all infused with the flavors of Creole seasoning, your leftovers will become your favorite meal! Leftover Turkey Banh Mi
- [Tony’s Fall Feast Flat Bread](https://louisianacookin.com/tonys-fall-feast-flat-bread/): This Fall Feast Flat Bread is the perfect recipe to easily please the whole family while using up those holiday leftovers! Plus everyone can participate in throwing it together, making it a great chance to spend quality time with those you love! Tony’s Fall Feast Flat Bread Ingredients Naan Bread, Pita, or Pre-baked Pizza
- [Thanksgiving Spring Rolls with Tony’s Brown Gravy Dipping Sauce](https://louisianacookin.com/thanksgiving-spring-rolls-with-tonys-brown-gravy-dipping-sauce/): Your Thanksgiving dinner all wrapped up in one spring roll! This recipe by MADE by Marriah is not only a great appetizer preview or your Thanksgiving feast, but a perfect option for your leftovers! Thanksgiving Spring Rolls with Tony’s Brown Gravy Dipping Sauce Ingredients 3/4 – 1 Pound Boneless Turkey Breast Cutlets 1 Ounce Tony’s Creole
- [Macaroni and Cheese with Butternut Squash and Sage](https://louisianacookin.com/macaroni-and-cheese-with-butternut-squash-and-sage/): Fall flavors shine in this seasonal Macaroni and Cheese with Butternut Squash and Sage. Macaroni and Cheese with Butternut Squash and Sage Makes about 6 servings Ingredients 4 cups peeled and cubed butternut squash 1 teaspoon olive oil 2 teaspoons kosher salt, divided ½ teaspoon ground black pepper, divided 3 tablespoons unsalted butter 24
- [Turkey Stock: Make Your Own](https://louisianacookin.com/turkey-stock-make-your-own/): Once you’ve harvested all the meat from your turkey for those fabulous leftover sandwiches, don’t you dare throw away the bones! Follow our five simple steps to make a savory turkey stock. Step 1: Place leftover turkey bones (you can also include the backbone from our Citrus Grilled Turkey) in a large stockpot. Step 2: Add water to
- [Leftover Turkey and Farro Soup](https://louisianacookin.com/leftover-turkey-and-farro-soup/): Double the recipe for the Balsamic Roasted Vegetables when making your holiday dinner or start with fresh. Either way, this soup is sure to satisfy. Leftover Turkey and Farro Soup Makes 6 to 8 servings Ingredients 9 cups chicken or turkey stock 2 cups cooked shredded turkey ¾ cup farro ¼ cup chopped fresh
- [Turkey and Sausage Casserole](https://louisianacookin.com/turkey-and-sausage-casserole/): Change up your weeknight routine with this easy turkey casserole. Turkey and Sausage Casserole Makes 6 to 8 Servings Ingredients 1 pound smoked sausage, sliced ⅓ cup unsalted butter ⅓ cup all-purpose flour 4 cups whole milk 1 teaspoon kosher salt 1½ cups shredded sharp white Cheddar cheese, divided 3 cups chopped cooked turkey
- [Turkey Hash](https://louisianacookin.com/turkey-hash/): After cooking a big holiday meal, an easy skillet dish like this Turkey Hash will be welcome. Turkey Hash Makes 4-6 servings Ingredients 4 slices thick-cut bacon, chopped 1 pound red potatoes, chopped 1 medium yellow onion, chopped 1 red bell pepper, chopped 1½ teaspoons kosher salt ¼ teaspoon ground black pepper 2 cups
- [Creamy Turkey and Wild Rice Soup](https://louisianacookin.com/creamy-turkey-and-wild-rice-soup/): Nothing warms the soul on a chilly fall or winter evening quite like a cozy bowl of soup, especially our Creamy Turkey and Wild Rice Soup. Creamy Turkey and Wild Rice Soup Makes 9 cups Ingredients 4 tablespoons unsalted butter ½ cup sliced celery 2 large carrots, halved and sliced 1 medium yellow onion, chopped 2 garlic cloves,
- [Southwest Turkey Burger](https://louisianacookin.com/southwest-turkey-burger/): Put these piled-high burgers on the menu, and you’re sure to have a memorable meal. Southwest Turkey Burger Makes 4 Ingredients 2 teaspoons olive oil ⅓ cup diced red onion ¼ cup seeded, diced fresh jalapeño 1½ pounds extra-lean ground turkey 1 teaspoon kosher salt ½ teaspoon ground black pepper Chipotle Mayonnaise (recipe follows)
- [Pinto Beans with Smoked Turkey](https://louisianacookin.com/pinto-beans-with-smoked-turkey/): The addition of brewed coffee to this pot of smoky beans adds a robust flavor without a distinct coffee taste. Pinto Beans with Smoked Turkey Makes 10 servings Ingredients 1 pound dried pinto beans, sorted and rinsed 6 cups water 1 cup chopped yellow onion 1 cup brewed coffee 1 jalapeño, pierced ½ teaspoon
- [Cranberry Buttermilk Breakfast Cake](https://louisianacookin.com/cranberry-buttermilk-breakfast-cake/): Our Cranberry Buttermilk Breakfast Cake is a lot like a giant pancake, and it’s sure to make your mornings sweeter. Cranberry Buttermilk Breakfast Cake Makes 6 servings Ingredients ¼ cup plus 2 tablespoons unsalted butter, melted and divided 2 cups all-purpose flour ¼ cup plus 2 teaspoons sugar, divided 2 teaspoons baking powder 1 teaspoon
- [Turn Up the Flavor on Your Holiday Roast](https://louisianacookin.com/turn-up-the-flavor-on-your-holiday-roast/): Give your holiday table a Southern upgrade with this Cajun Beef Tenderloin with Remoulade by My Diary of Us. Rubbed down with Tony’s Original Creole Seasoning, injected with Tony’s Creole-Style Butter Marinade, and roasted until perfectly tender, this centerpiece doesn’t hold back on flavor. Whether you’re carving thick slices for dinner or piling it onto
- [Creamy Creole Coleslaw](https://louisianacookin.com/creamy-creole-coleslaw/): This colorful, creamy slaw has a bit of bite from Creole mustard and sherry vinegar. Creamy Creole Coleslaw Serves: About 7 cups Ingredients ½ cup mayonnaise ½ cup sour cream 2 tablespoons Creole mustard 2 tablespoons sherry vinegar 1 tablespoon Creole seasoning 1½ teaspoons sugar ½ teaspoon celery seeds 4 cups shredded green cabbage,
- [Roasted Asparagus with Creole Pecans](https://louisianacookin.com/roasted-asparagus-with-creole-pecans/): The delicate bite of asparagus is a perfect launching pad for crunch and flavor on this plate of Roasted Asparagus with Creole Pecans.
- [Creole Bread Pudding Souffle](https://louisianacookin.com/creole-bread-pudding-souffle/): Ask any New Orleanian to pick “the best bread pudding,” and chances are you’ll be pointed to the light and airy version at Commander’s Palace. The humble bread pudding souffle comes in many forms, but there is a near-universal consensus that the Creole Bread Pudding Souffle from Commander’s Palace is one of the most decadent
- [Sazerac Cake](https://louisianacookin.com/sazerac-cake/): Sazerac Cake Makes 1 (9-inch) Cake Ingredients 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 3 cups cake flour 1 tablespoon baking powder ½ teaspoon kosher salt 1 cup whole milk 2 teaspoons orange zest 2 teaspoons vanilla extract 1 teaspoon aromatic bitters* Cherry Bourbon Filling (recipe follows) Bourbon Swiss Meringue
- [Cane Syrup-Brined Roast Turkey](https://louisianacookin.com/cane-syrup-brined-roast-turkey/): A cane syrup brine helps keep this turkey incredibly moist and flavorful. Cane Syrup-Brined Roast Turkey Serves: 6 servings Ingredients 2 quarts water 1 cup kosher salt 1 cup cane syrup ¾ cup firmly packed light brown sugar 4 cloves garlic, smashed 2 bay leaves 2 sprigs fresh rosemary 1 satsuma, thinly sliced 1
- [Fried Turkey Breasts](https://louisianacookin.com/fried-turkey-breasts/): Get crunchy, juicy turkey without the hassle of frying a whole bird. Fried Turkey Breasts Makes 8 to 10 Servings Ingredients 1 quart water ½ cup plus 3 tablespoons kosher salt, divided 6 cloves garlic, smashed 5 sprigs fresh thyme 2 tablespoons paprika 1 tablespoon firmly packed light brown sugar 1 tablespoon chili powder
- [Creole Cheesecake](https://louisianacookin.com/creole-cheesecake/): Serve this Creole Cheesecake with strawberries for a fresh springtime dessert. Creole Cheesecake Serves: 1 (9-inch) Cheesecake Ingredients 1½ cups graham cracker crumbs 2 cups sugar, divided 1 teaspoon kosher salt, divided 5 tablespoons unsalted butter, melted 5 (8-ounce) packages cream cheese, softened 2 teaspoons vanilla extract, divided 4 large eggs 1½ cups sour cream,
- [Dirty Beet Martini](https://louisianacookin.com/dirty-beet-martini/): The Dirty Beet Martini is a vibrant, savory twist on the classic dirty martini, combining the botanical punch of gin with the tangy earthiness of house-pickled beet brine. This cocktail stands out with its stunning pink hue and bold, briny flavor, finished with an eye-catching garnish of pickled beets, cornichon, pearl onion, and fresh dill.
- [Creole Cushaw Pie](https://louisianacookin.com/creole-cushaw-pie/): With its bold green and white stripes and significant heft, the cushaw squash has been a staple of Creole and Cajun kitchens for generations. The yellow-fleshed winter squash grows best from Louisiana as far north as Tennessee and is often used as a substitute for pumpkin, butternut squash, or sweet potato. Because of its mild
- [Spicy Paloma](https://louisianacookin.com/spicy-paloma/): Photography by Jim Bathie This Spicy Paloma recipe delivers a bold, citrusy kick perfect for summer sipping. A refreshing blend of silver tequila, fresh grapefruit juice, jalapeño-infused simple syrup, and lime juice, it’s finished with sparkling water and a Tajín-rimmed glass for an extra burst of flavor. Served over ice and garnished with grapefruit slices,
- [Satsuma and Pear Parfaits](https://louisianacookin.com/satsuma-and-pear-parfaits/): The flavors of satsumas, pears, and ginger cookies pair well in these creamy, elegant parfaits. Satsuma and Pear Parfaits Makes 4 servings Ingredients 1 (8-ounce) package cream cheese, softened 1 tablespoon honey 2 cups heavy whipping cream ½ cup confectioners’ sugar ¼ teaspoon vanilla extract 2 red Bartlett or Anjou pears, cored and sliced
- [Creole Caramel Popcorn](https://louisianacookin.com/creole-caramel-popcorn/): This easy popcorn recipe hits all the right notes—sweet, salty, spicy, and crunchy! Creole Caramel Popcorn Ingredients 6 tablespoons vegetable oil ⅔ cup popcorn kernels 1 cup pecan halves* 2 teaspoons Creole seasoning* ½ teaspoon kosher salt 1 cup firmly packed light brown sugar ½ cup unsalted butter ¼ cup cane syrup ½ teaspoon
- [Creole Cream Cheese and Satsuma King Cake](https://louisianacookin.com/creole-cream-cheese-and-satsuma-king-cake/): Born in South Louisiana, on the feast of the epiphany, New Orleans Chef Nathan Richard (formerly of Kingfish and Cavan, and now cooking at DTB) has Mardi Gras in his blood. The former Thibodaux King of Carnival has been celebrating in his hometown of Thibodaux since birth, and over the years has developed a unique
- [Creole Grilled Corn](https://louisianacookin.com/creole-grilled-corn/): Corn on the cob gets slathered with spiced butter in this easy side dish. Creole Grilled Corn Makes 2 Servings Ingredients 2 ears yellow corn in husks 3 tablespoons unsalted butter, room temperature 1 clove garlic, grated 1 teaspoon Creole seasoning 1 teaspoon fresh lemon juice ½ teaspoon ground chipotle chile pepper ¼ teaspoon
- [Mirliton Ratatouille](https://louisianacookin.com/mirliton-ratatouille/): Here in Louisiana, these dimpled green squash grow like weeds clinging to fences around the state. They ripen just in time for the holidays, when they are stuffed, pickled, and julienned with abandon for delicious locavore eating. This Mirliton Ratatouille is the perfect side for Thanksgiving or Christmas.
- [Heartwarming Holiday Side Dish: Creamy Green Baby Lima Bean and Shrimp Casserole](https://louisianacookin.com/heartwarming-holidays-lima-bean-and-shrimp-casserole/): Gathering around the table with family and friends is a cherished holiday tradition. Sharing stories around the dinner table, along with warm dishes of comforting food, is part of what makes this season so remarkable and heartwarming. While the Thanksgiving turkey and Christmas ham may steal the spotlight, everyone knows it’s the side dishes— the
- [Drop Biscuits](https://louisianacookin.com/drop-biscuits/): These delightfully easy drop biscuits come to us from Chef Cory Bahr of Monroe.
- [Shaved Brussels Sprouts with Bacon Vinaigrette](https://louisianacookin.com/shaved-brussels-sprouts-bacon-vinaigrette/): Bacon Vinaigrette and Spiced Pecans add major flavors to this Shaved Brussels Sprouts salad.
- [Mirliton Cornbread Dressing](https://louisianacookin.com/mirliton-cornbread-dressing/)
- [Simple Yeast Rolls with Herb Butter](https://louisianacookin.com/simple-yeast-rolls-herb-butter/)
- [Green Beans with New Potatoes](https://louisianacookin.com/green-beans-new-potatoes/): This simple side dish of green beans and new potatoes from Duck Dynasty's Ms. Kay Robertson are a quick and easy crowd-pleaser.
- [Creole White Beans with Shrimp](https://louisianacookin.com/creole-white-beans-shrimp/): Across Louisiana's fertile fields and prairies, Bayou State gardeners have long harvested an astounding variety of fruits and vegetables. Our “gumbo pot” of cuisines and cultures has contributed to the vast library of preparations for the commercial and heirloom varietals that make up some of Louisiana’s most treasured dishes. In Can You Dig It?: Louisiana’s
- [Creole Garlic Noodles with Shrimp](https://louisianacookin.com/creole-garlic-noodles-with-shrimp/): "Garlic noodles is one of those dishes that everyone has tried to re-create ever since the legendary Crustacean restaurant in San Francisco put it on the map. Its version became so iconic that the restaurant even has a “secret kitchen” just to make the sauce! But this isn’t trying to be a knockoff—it’s my Creole
- [Creole Cream Cheese 
and Sausage Lasagna](https://louisianacookin.com/lasagna/): Homemade Creole Cream Cheese gives this lasagna an unforgettable creamy texture. Creole Cream Cheese and Sausage Lasagna Serves: 6-8 Ingredients 1 teaspoon olive oil 1 onion, diced 1 clove garlic, minced 1 pound ground beef ½ pound spicy Italian sausage 3 teaspoons salt, divided 2 teaspoons ground black pepper, divided 1½ teaspoons dried oregano
- [Crawfish Creole](https://louisianacookin.com/crawfish-creole/): Shrimp Creole is one of Louisiana’s best dishes, and it performs beautifully with crawfish, too. Crawfish Creole Makes 4 Servings Ingredients 1 pound crawfish tails 2 teaspoons Creole seasoning ¼ cup unsalted butter ¼ cup all-purpose flour ½ cup chopped yellow onion ½ cup chopped green bell pepper ¼ cup chopped celery 2 cloves
- [Gator-Stuffed Quail](https://louisianacookin.com/gator-stuffed-quail/): This Gator-Stuffed Quail recipe can be served as casual or elegant fare, from dinner parties to barbecues and especially for tailgating.
- [Homemade Turducken](https://louisianacookin.com/homemade-turducken/): The Homemade Turducken is the ultimate showstopper with layers of tender turkey, duck, and chicken rolled together with flavorful boudin stuffing.
- [Glazed Ham](https://louisianacookin.com/glazed-ham/): Scored and studded with cloves, this Glazed Ham is basted in rich port wine, brown sugar, and a splash of ginger ale for a perfectly caramelized finish.
- [Loin of Venison with Blackberries over Mixed Greens](https://louisianacookin.com/loin-of-venison-with-blackberries-over-mixed-greens/): The Feast Day of St. Hubert: A delicious and fitting wild game dinner nodding to the patron saint of the hunt. Story by Chef John D. Folse and Michaela D. York | Recipe by Chef John D. Folse I come from a long and storied line of outdoorsmen. My dad always taught me and my
- [Shrimp-Stuffed Creole Tomatoes](https://louisianacookin.com/shrimp-stuffed-creole-tomatoes/): The actual cultivar of Creole tomatoes will vary by grower, but they are typically Celebrity tomatoes. Any firm, roughly round tomato will do well in this recipe. Shrimp-Stuffed Creole Tomatoes Ingredients 8 Creole or beefsteak tomatoes 2 tablespoons unsalted butter, divided 1 tablespoon olive oil ½ cup diced yellow onion ¼ cup diced celery
- [Three-Greens Dip](https://louisianacookin.com/three-greens-dip/): This Three-Greens Dip is a rich, savory appetizer that brings bold Louisiana flavor to the table.
- [Crispy Crab Cake Bites with Lemon Tartar Sauce](https://louisianacookin.com/crispy-crab-cake-bites-with-lemon-tartar-sauce/): Crispy on the outside and tender within, these Crispy Crab Cake Bites with Lemon Tartar Sauce are the perfect appetizer for any gathering.
- [Oyster and Artichoke Casserole in Pastry Cups](https://louisianacookin.com/oyster-and-artichoke-casserole-in-pastry-cups/): Oyster and Artichoke Casserole in Pastry Cups is an elegant twist on a Louisiana favorite, perfect for holidays or special gatherings.
- [Cheesy Andouille Balls](https://louisianacookin.com/cheesy-andouille-balls/): Made with smoky andouille sausage, creamy cheeses, and a kick of Creole seasoning, these Chessy Andouille Bars bake up perfect for holiday gatherings.
- [Armadillo Eggs](https://louisianacookin.com/armadillo-eggs/): Stuffed with cream cheese, and sausage, these bacon-wrapped Armadillo Eggs from Duck Dynasty's Ms. Kay Robertson will get your fall parties off to a great start.
- [Seafood-Stuffed Mirlitons](https://louisianacookin.com/seafood-stuffed-mirlitons/): Many New Orleans Creoles have had a lifelong love affair with mirlitons (which go by many names across the globe, including chayote squash, christophine, and the dull but descriptive vegetable pear). Distinguished by their vibrant green color and notable dimple, mirlitons have a tender, watery flesh (similar to a cucumber, to which they’re related) and a
- [Stuffed Roasted Sweet Peppers](https://louisianacookin.com/stuffed-roasted-sweet-peppers/): Roasted sweet peppers become vibrant vessels for a filling of cream cheese, toasted pecans, and savory olives, creating a hearty and satisfying appetizer. Stuffed Roasted Sweet Peppers Makes 24 Ingredients 1 (8-ounce) package cream cheese, softened 1 (4-ounce) package goat cheese, softened ⅓ cup finely chopped toasted pecans ⅓ cup finely chopped green olives
- [Smoked Turkey Soup](https://louisianacookin.com/smoked-turkey-soup/): Spice up your meal with this Cajun smoked turkey soup by @tfti.bbq hearty, flavorful, and perfect for transforming leftovers into soul-warming comfort. Smoked Turkey Soup Ingredients 1lb shredded smoked turkey 3-4 tbsp Tony’s No Salt Seasoning 4 sliced Andouille sausages 1 chopped celery 3 chopped carrots 1 half yellow onion chopped 1 red tomato chopped 1
- [Corn Maque Choux](https://louisianacookin.com/corn-maque-choux/): Maque choux (pronounced “mock shoe”) is a corn-based side dish that’s popular in south Louisiana. Corn Maque Choux Makes 8 to 10 servings Ingredients 3 slices bacon 1 tablespoon unsalted butter 1 cup diced red bell pepper ¾ cup diced red onion ¾ cup diced celery 4 cups fresh corn kernels (about 8 ears)
- [Roasted Pepper and Corn Salad](https://louisianacookin.com/roasted-pepper-corn-salad/): Light and packed with fresh summer flavor, this salad will round out any celebration. Roasted Pepper and Corn Salad Makes 4 to 6 Servings Ingredients 4 ears corn, husked 1 large orange bell pepper, cut into ½-inch-wide strips 1 tablespoon olive oil 1½ cups cherry tomatoes, halved ½ cup sliced red onion Lemon-Thyme Vinaigrette
- [Bisque of Curried Pumpkin, Crawfish, and Corn](https://louisianacookin.com/bisque-of-curried-pumpkin-crawfish-and-corn/): This Bisque of Curried Pumpkin, Crawfish, and Corn is a fantastic addition to your holiday lineup.
- [Smothered Green Beans](https://louisianacookin.com/smothered-green-beans/): Smothered Green Beans Makes 8 to 10 Servings Ingredients 4 slices thick-cut bacon, chopped 4 ounces chopped tasso 4 ounces chopped ham 1 cup diced yellow onion 2 cloves garlic, minced 4 cups chicken broth 1½ pounds fresh green beans, trimmed and cut into 2-inch pieces ½ teaspoon kosher salt ¼ teaspoon crushed
- [Creole Green Beans with Tasso](https://louisianacookin.com/creole-green-beans-with-tasso/): Elevate your side dish game with Creole Green Beans featuring the bold flavors of smoky Tasso ham, perfectly complementing the crisp freshness of green beans, all expertly seasoned with a zesty Creole twist. Creole Green Beans with Tasso Makes 6 to 8 Servings Ingredients 4 quarts water 1½ tablespoons plus ½ teaspoon kosher salt,
- [Crispy Sheet Pan Boudin and Sweet Potato Hash with Fried Eggs](https://louisianacookin.com/sheet-pan-boudin-sweet-potato-hash-fried-eggs/): Sheet pan meals make mealtime a breeze, especially breakfast. Sweet potato hash and crumbled boudin create crispy nests for fried eggs in a couple easy steps.
- [Yukon Gold and Sweet Potato Casserole](https://louisianacookin.com/yukon-gold-and-sweet-potato-casserole/): Try this marbled creation to switch up your go-to potato-based sides. Yukon Gold and Sweet Potato Casserole Makes 4 to 6 Servings Ingredients 1½ pounds sweet potatoes, scrubbed and pricked all over with a fork ½ cup unsalted butter, softened and divided 1½ teaspoons smoked paprika 1 teaspoon Cajun seasoning 1½ pounds Yukon gold
- [Ember Roasted Sweet Potatoes with Whipped Cane Syrup and Toasted Pecans](https://louisianacookin.com/ember-roasted-sweet-potatoes-with-whipped-cane-syrup-and-toasted-pecans/): Ember Roasted Sweet Potatoes with Whipped Cane Syrup and Toasted Pecans Ingredients 4 sweet potatoes of similar size 1 (16-ounce) jar cane syrup 8 ounces mascarpone cheese, softened 1 cup toasted pecans Garnish: fresh sage leaves, finishing salt, olive oil Instructions Prepare a charcoal grill according to manufacturer’s instructions. Place sweet potatoes in the
- [Creole Shrimp Au Gratin](https://louisianacookin.com/creole-shrimp-au-gratin/): This low-carb/keto-friendly Creole Shrimp Au Gratin by Fit Slow Cooker Queen is packed with flavor and cooks in under 30 minutes! Serve as an appetizer or a main course. Creole Shrimp Au Gratin Ingredients 1 1/2 Teaspoons Tony’s Lite Creole Seasoning 1/2 Pound Shrimp, Peeled, Deveined and Chopped into Pieces 1 Cup Whipping Cream 1/4 Cup
- [Turkey Gumbo](https://louisianacookin.com/turkey-gumbo/): Dale Curry's love of gumbo runs deep. As a child, the author and former Times-Picayune food editor visited her grandmother in New Orleans, where she would delight in eating bowls of shrimp and okra gumbo. “I’ve always loved gumbo, and I love to make it for friends visiting from out of town, usually because they all
- [Quick Turkey Cassoulet](https://louisianacookin.com/quick-turkey-cassoulet/): A quick simmer on the stove transforms leftover turkey into a comforting supper. Quick Turkey Cassoulet Ingredients 1 pound smoked sausage, sliced 1 (16-ounce) package frozen vegetable seasoning blend, thawed and drained 1 (14.5-ounce) can diced tomatoes, drained 1 cup Homemade Turkey Stock (recipe follows) 1/2 cup dry white wine 2 tablespoons tomato paste
- [Turkey Posole](https://louisianacookin.com/turkey-posole/): Make the most of leftover Thanksgiving turkey with this recipe from our reader Karen MacCollom of Gainesville, Florida. “After eating so many traditional dishes with Thanksgiving leftovers, this spicy posole is like a wake-up call for your taste buds!” – Karen MacCollom Turkey Posole Yield: 8 to 10 servings Ingredients 2 tablespoons canola oil
- [Chicken, Andouille, and Shrimp Jambalaya](https://louisianacookin.com/chicken-andouille-and-shrimp-jambalaya/): As one of the most beloved dishes across Louisiana, jambalaya holds a special spot on many dining tables throughout the fall and winter. This quintessentially Louisiana dish likely grew from the state’s Spanish heritage and reflects the diversity of the area. Many jambalayas from New Orleans and southeast Louisiana include tomato, while Cajun jambalayas do
- [Turkey and Brie Stuffed Pastry](https://louisianacookin.com/turkey-and-brie-stuffed-pastry/): Flaky and cheesy, these are the perfect partner for your favorite soup! Turkey and Brie Stuffed Pastry Ingredients 1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets) 1 tablespoon Dijon mustard 10 thin-cut slices turkey (about 6 ounces) 8 (1⁄4-inch-thick) slices Brie 1⁄3 cup cranberry sauce 1⁄2 cup firmly packed arugula or baby spinach
- [Turkey Gumbo Casserole](https://louisianacookin.com/turkey-gumbo-casserole/): Another recipe that will makeover your Thanksgiving leftovers! Use your leftover turkey and broth to make this spicy Cajun gumbo casserole! Tasso Ham: a specialty of Louisiana, tasso ham is a lean cut of pork that’s heavily spiced, cured, and smoked. If you can’t find tasso at your local butcher, visit cajungrocer.com. Turkey Gumbo Casserole
- [Turkey Pot Pie](https://louisianacookin.com/turkey-pot-pie/): This Turkey Pot Pie is also delicious topped with mashed sweet potatoes! Turkey Pot Pie Ingredients 2 tablespoons olive oil 1 (16-ounce) package frozen vegetable seasoning blend, thawed and drained ¼ cup all-purpose flour 1¼ cups Homemade Turkey Stock (recipe follows) ¾ cup half-and-half 1 teaspoon chopped fresh rosemary ½ teaspoon kosher salt ½
- [Turkey and Rice Soup](https://louisianacookin.com/turkey-and-rice-soup/): Always save the bones from your Thanksgiving turkey (along with wings or the neck) because making them into a broth is easy and makes any soup, like this Turkey and Rice Soup, much better. Turkey and Rice Soup Makes 6 to 8 Servings Ingredients 1 cup chopped smoked sausage 1 cup chopped celery ½
- [Cornbread Dressing Cakes with Spicy Cranberry Sauce](https://louisianacookin.com/cornbread-dressing-cakes-with-spicy-cranberry-sauce/): Give your leftover cornbread dressing a makeover with these Dressing Cakes with Spicy Cranberry Sauce from our reader Paula Knott in Springville, Alabama. “These are great as a side dish, but sometimes we add leftover turkey to the cakes and serve them over salad greens for a simple supper.” — Paula Knott Kitchen Tip: Since
- [Tony’s Chicken Primavera Pasta](https://louisianacookin.com/tonys-chicken-primavera-pasta/): This seemingly indulgent, yet healthy, chicken pasta is full of sweet and tangy flavor and is easy to make. Using Tony’s No Salt Seasoning Blend, this dish has no salt and no salt substitutes making it the perfect meal for lunch or dinner. Tony’s Chicken Primavera Pasta Ingredients 2 Tablespoons Olive Oil 2 Chicken
- [Slow Cooker Cajun BBQ Chicken 3 Ways](https://louisianacookin.com/slow-cooker-cajun-bbq-chicken-3-ways/): As the kids head back to school and life gets more hectic, the thought of making dinner can seem daunting. This weeknight cooking hack by My Diary of Us is the perfect solution! Not only is it full of honey, BBQ smoke, bacon and Creole flavors, but it also makes enough for three different dinners – Slow
- [Surf ‘N’ Turf Crunchwrap](https://louisianacookin.com/surf-n-turf-crunchwrap/): Soft, crunchy, savory, and cheesy, these Surf ‘N’ Turf Crunchwraps by Eat For Cheap are a flavorful and fun meal, perfect for lunch or dinner. Change out the proteins and make them different each time! Surf ‘N’ Turf Crunchwrap Ingredients 2 Teaspoons Tony’s Original Creole Seasoning 1/4 Pound Shrimp, Peeled and Deveined (You May Substitute with
- [Turkey Sandwich with Barbecue Sauce, Pickles, and Fried Onions](https://louisianacookin.com/turkey-sandwich-with-barbecue-sauce-pickles-and-fried-onions/): Drizzled with tasty barbecue sauce and crunchy fried onion, this isn’t your standard turkey sandwich. Turkey Sandwich with Barbecue Sauce, Pickles, and Fried Onions Ingredients 1 slice of bread Sliced turkey spicy pickles 2 tablespoons fried onions barbecue sauce Instructions On one slice of bread, place sliced turkey; top with spicy pickles, 2 tablespoons
- [Turkey Sandwich with Cheddar, Apple, and Cranberry](https://louisianacookin.com/turkey-sandwich-with-cheddar-apple-and-cranberry/): Full of the seasonal, refreshing flavors of apple and cranberry, this turkey sandwich is a showstopper. Turkey Sandwich with Cheddar, Apple, and Cranberry Ingredients 1 slice of bread 1 1/2 tablespoons cranberry sauce Sliced white Cheddar cheese Sliced Granny Smith apple olive oil Instructions On one slice of bread, layer 11⁄2 tablespoons cranberry sauce,
- [Turkey Sandwich with Fried Egg, Arugula, and Cranberry Mayo](https://louisianacookin.com/turkey-sandwich-with-fried-egg-arugula-and-cranberry-mayo/): Take your leftover turkey sandwich to the next level by adding a fried egg and homemade cranberry mayo. Turkey Sandwich with Fried Egg, Arugula, and Cranberry Mayo Ingredients 1 tablespoon cranberry sauce 1 tablespoon mayonnaise 1 slice of bread Sliced leftover turkey Arugula 1 fried egg Instructions In a small bowl, stir together 1
- [Pecan Rice](https://louisianacookin.com/pecan-rice/): Dried cranberries add a festive feel to this Pecan Rice.
- [Persimmon-Cranberry Cobbler](https://louisianacookin.com/persimmon-cranberry-cobbler/): Persimmon-Cranberry Cobbler blends ripe Fuyu persimmons with tart cranberries, apple cider, and warm spices, all topped with a buttery pecan biscuit crust.
- [Cranberry-Satsuma Chutney](https://louisianacookin.com/cranberry-satsuma-chutney/): A longtime staple of the Thanksgiving table, cranberry sauce is easy to overlook when preparing the annual feast. Here, we’ve taken a tart cranberry sauce and infused it with sweet Louisiana satsumas. Satsumas, a local gem of the citrus crop, are widely available throughout South Louisiana from late fall through early winter. Their quick-peeling skin
- [Turkey and Tasso Jambalaya](https://louisianacookin.com/turkey-and-tasso-jambalaya/): This Turkey and Tasso Jambalaya is pure down-the-bayou comfort food.
- [Turkey Neck and Andouille Gumbo](https://louisianacookin.com/turkey-neck-and-andouille-gumbo/): Using a dark chicken stock will deepen the flavor and color of your gumbo. A dark stock is achieved by roasting the bones and vegetables and simmering the stock for about 12 hours. Photography by Randy Krause Schmidt Turkey Neck and Andouille Gumbo Author: Amarys Koenig-Herndon and Jordan Herndon, Palm&Pine, New Orleans Makes
- [Purple Hull Peas and Okra with Smoked Turkey](https://louisianacookin.com/purple-hull-peas-and-okra-with-smoked-turkey/): Packed with fresh purple hull peas, tender okra, and smokey turkey, this classic Southern dish is full of bold, comforting flavor. Purple Hull Peas and Okra with Smoked Turkey Ingredients 2 tablespoons vegetable oil 1½ cups chopped yellow onion 1 cup chopped red bell pepper 2 cloves garlic, minced 4 cups chicken broth 1
- [A Sweet Legacy: How Poirier's Cane Syrup Preserves Louisiana Tradition](https://louisianacookin.com/a-sweet-legacy-how-poiriers-cane-syrup-preserves-louisiana-tradition/): Food photography by Stephanie Welbourne Steele | Recipe Development by Amanda Stabile | Story by Kaitlyn Shehee n the heart of southern Louisiana, where sugarcane fields stretch under the sun and heritage runs deep, a quiet revival is taking place. For Charles Poirier, owner of Poirier’s Cane Syrup, this sweet delicacy is equal parts a
- [Cane Syrup Gingerbread Cake](https://louisianacookin.com/cane-syrup-gingerbread-cake/): Deeply spiced and irresistibly moist, this Cane Syrup Gingerbread Cake combines warm holiday flavors with the rich sweetness of Poirier's Cane Syrup.
- [Opening Day: A Story by Tom Diano](https://louisianacookin.com/opening-day-a-story-by-tom-diano/): They were father and son, and the man had once been a boy in this same old boat with his own dad. The boat was wooden and weathered but well-cared-for and perfectly suited for the engine that pushed it. Twelve-year-old Ben sat next to his father on the rear bench, and beyond the single empty
- [A Christmas Story: Celebrating Louisiana’s Thoughtful Traditions and Soulful Dishes](https://louisianacookin.com/a-christmas-story-celebrating-louisianas-thoughtful-traditions-and-soulful-dishes/): Story and Recipes by Marcelle Bienvenu | Food Photography by Jim Bathie and Jo Vidrine | Location and Portrait Photography by Jo Vidrine For me, the holiday season celebrating Christmas and the New Year begins on the Friday after Thanksgiving. Stowed Christmas gifts are ready for wrapping. My stash of ingredients to make pralines and
- [Coconut Cake](https://louisianacookin.com/coconut-cake-2/): Layers of tender white cake are filled with creamy custard, covered in fluffy frosting, and topped with coconut and pecans for this Coconut Cake.
- [Spinach Bake](https://louisianacookin.com/spinach-bake/): This Spinach Bake turns simple ingredients into a crowd-pleasing side dish. With tender spinach, sautéed vegetables, and a blend of cream cheese and sour cream.
- [Celebration Eggnog](https://louisianacookin.com/celebration-eggnog/): This Celebration Eggnog is a holiday classic made the traditional way, with fresh eggs, whipped cream, sugar, and a smooth pour of bourbon.
- [Roasted Sweet Potato Skillet](https://louisianacookin.com/roasted-sweet-potato-skillet/): This Roasted Sweet Potato Skillet is a savory showstopper made with sliced sweet potatoes layered, brushed with chipotle butter, and roasted to perfection.
- [Wild Rice Torres](https://louisianacookin.com/wild-rice-torres/): This Wild Rice Torres combines savory sausage, nutty wild rice, sweet golden raisins, and toasted pecans for the perfect balance of textures and tastes.
- [Smashed Sweet Potatoes](https://louisianacookin.com/smashed-sweet-potatoes/): Sweet, crispy, and caramelized, these Smashed Sweet Potatoes are the perfect side dish for any holiday or cozy dinner.
- [Papa Noël Party: A Cajun Christmas Classic](https://louisianacookin.com/papa-noel-party-a-cajun-christmas-classic/): Photography by Jim Bathie | Recipe development by Amanda Stabile | Food styling by Kathleen Kanen | Styling by Haley Bilunas Christmas Cookie Milk PunchVIEW RECIPEBonfire CupcakesVIEW RECIPECheesy Andouille BallsVIEW RECIPEAlligator CookiesVIEW RECIPEMini Popcorn Shrimp Po’ BoysVIEW RECIPE
- [Bonfire Cupcakes](https://louisianacookin.com/bonfire-cupcakes/): Bring the cozy glow of a fall bonfire to your dessert table with these Bonfire Cupcakes. Rich chocolate cupcakes are topped with vibrant orange buttercream.
- [Mini Popcorn Shrimp Po’ Boys](https://louisianacookin.com/mini-popcorn-shrimp-po-boys/): These Mini Popcorn Shrimp Po’ Boys bring all the flavor of the classic Louisiana sandwich in fun, kid-friendly portions.
- [Christmas Cookie Milk Punch](https://louisianacookin.com/christmas-cookie-milk-punch/): Blended with ice cream, milk, and homemade cookie syrup, this Christmas Cookie Milk Punch is a drink kids will love, though adults can give it a merry twist.
- [Three Bird Roast: A Turducken Spread for Your Holiday Table](https://louisianacookin.com/three-bird-roast-a-showstopping-turducken-for-your-holiday-table/): Photography by Jim Bathie | Recipe development by Ola Agbodza | Food styling by Vanessa Rocchio Creamy Collards with Crispy TassoVIEW RECIPECracklin’ Crawfish CornbreadVIEW RECIPEHomemade TurduckenVIEW RECIPESalted Caramel Pecan TartVIEW RECIPE
- [Salted Caramel Pecan Tart](https://louisianacookin.com/salted-caramel-pecan-tart/): The Salted Caramel Pecan Tart is a stunning dessert that blends buttery pastry with rich, homemade caramel and toasted pecans.
- [Creamy Collards with Crispy Tasso](https://louisianacookin.com/creamy-collards-with-crispy-tasso/): Collard greens are simmered in a cheesy sauce, then topped with savory tasso, ham hock, and bacon for extra depth in this Creamy Collards with Crispy Tasso.
- [Réveillon Revival: A Spirited Midnight Celebration](https://louisianacookin.com/reveillon-revival-a-spirited-midnight-celebration/): Photography by Stephanie Welbourne Steele and Katie Graves | Recipe development by Ola Agbodza | Food styling by Vanessa Rocchio | Styling by Haley Bilunas Butter BoardVIEW RECIPESpiced Cranberry French 75VIEW RECIPEFestive Fruit CupsVIEW RECIPEGarlic Butter Steak Bites with Garlic and Herbs CheeseVIEW RECIPEShrimp and Crab RavigoteVIEW RECIPE
- [Garlic Butter Steak Bites with Garlic and Herbs Cheese](https://louisianacookin.com/garlic-butter-steak-bites-with-garlic-and-herbs-cheese/): These Garlic Butter Steak Bites are a flavorful fusion of comfort and sophistication. Tender pieces of seared beef tenderloin are brushed with spiced butter, then paired with creamy cheese on toasted baguette slices.
- [Butter Board](https://louisianacookin.com/butter-board/): Smooth, seasoned butter is blended with spices, garlic, and a hint of cayenne, then topped with fresh herbs and flaked sea salt, this Butter Board is a hit!
- [Festive Fruit Cups](https://louisianacookin.com/festive-fruit-cups/): These Festive Fruit Cups combine pears, oranges, kiwis, and pomegranate arils with a zesty lime syrup for a refreshing holiday treat.
- [Our Top Picks for Thanksgiving & Holiday Hosting Essentials](https://louisianacookin.com/our-top-picks-for-thanksgiving-holiday-hosting-essentials/): Get your home holiday-ready with this collection of seasonal essentials.
- [5 Seasonal Sweet Potato Recipes Showcasing the Sweetest Spuds](https://louisianacookin.com/5-seasonal-sweet-potato-recipes-showcasing-the-sweetest-spuds/): Put your potatoes on a pedestal with these seasonal recipes rooted in flavor and Cajun flair. Sweet Potato Pound CakeVIEW RECIPERoasted Sweet Potato SkilletVIEW RECIPESweet Potato BiscuitsVIEW RECIPESweet Potato Bread PuddingVIEW RECIPESmashed Sweet PotatoesVIEW RECIPE
- [Our Holiday Gift Guide for the Most Festive Gifts This Season](https://louisianacookin.com/our-holiday-gift-guide-for-the-most-festive-gifts-this-season/): NOLA Boards For food lovers who appreciate the art of woodworking. Red Stick Spice For the home cook who likes to kick things up a notch. Louisiana Senator Bourbon The launch of Louisiana Senator Bourbon is a bold toast to the Bayou State’s colorful political legacy. Kicking off with The Huey P. Long Release,
- [Banana Bread Sour](https://louisianacookin.com/banana-bread-sour/): This Banana Bread Sour by Saffron NOLA’s Colin Williams transforms a classic whiskey sour into a dessert-inspired cocktail.
- [Pepper Jelly-Glazed Ham](https://louisianacookin.com/pepper-jelly-glazed-ham/): Glazed ham is a must for any holiday table, and in this recipe, a red pepper jelly glaze adds a delightful touch of heat. Pepper Jelly-Glazed Ham Makes 10 to 12 Servings Ingredients 1 cup water 1 (8- to 10-pound) spiral cut ham* 1 (10.5-ounce) jar red pepper jelly ½ teaspoon orange zest ½ cup
- [The <em> Growing Up Cajun Cookbook </em>and <em> Louisiana Cookin' </em> Giveaway](https://louisianacookin.com/the-growing-up-cajun-cookbook-and-louisiana-cookin-giveaway/): Celebrate the spirit of Louisiana with our latest giveaway! We’re giving one lucky winner a copy of Growing Up Cajun: Expanded Edition and a one-year subscription to Louisiana Cookin’ magazine. Growing Up Cajun: Expanded Edition invites you to explore Cajun traditions, the history behind the Slap Ya Mama name, Cajun lore, and some
- [New + Interesting November/December 2025](https://louisianacookin.com/new-interesting-november-december-2025/): Catch Up on All the Happenings Across the Bayou State, with Must-Try Restaurants and So Much More
- [From Tony Chachere’s Kitchen to Your Holiday Table](https://louisianacookin.com/from-tony-chacheres-kitchen-to-your-holiday-table/): If you’re looking to level up your Thanksgiving turkey this year, Tony Chachere’s has exactly what you need. Simply season with Tony Chachere’s Original Creole Seasoning and Creole Style Butter Injectable Marinade, and your turkey will be bold, juicy, and packed with flavor in every bite. Gather around the table with your loved ones this
- [Cushaw Pie](https://louisianacookin.com/cushaw-pie/): This winter squash has a mild, delicate flavor, not unlike that of a pumpkin or butternut squash, lending itself nicely to both sweet and savory recipes.
- [Mama Ford’s Ooey Gooey Cake](https://louisianacookin.com/mama-fords-ooey-gooey-cake/): Made with yellow cake mix, cream cheese, and powdered sugar, this easy dessert bakes up with a chewy crust and a sweet, creamy top layer.
- [Seared Tuna with Spicy Mayo](https://louisianacookin.com/seared-tuna-with-spicy-mayo/): In this Seared Tuna with Spicy Mayo, fresh Gulf tuna gets a sesame seed crust and quick sear, paired with a creamy Cajun-spiced mayo for bold flavor.
- [Vietnamese Glazed Wings](https://louisianacookin.com/vietnamese-glazed-wings/): These Vietnamese Glazed Wings are brined in fish sauce for depth, double-fried, and tossed in a sweet, garlicky glaze with a kick of lime and Thai chiles
- [Chef Chat: Blake Jackson](https://louisianacookin.com/chef-chat-blake-jackson/): Blake Jackson dishes on Shreveport's evolving culinary scene.
- [Sweet Potato Bread Pudding](https://louisianacookin.com/sweet-potato-bread-pudding/): This Sweet Potato Bread Pudding combines soft brioche cubes with creamy mashed sweet potatoes, warm cinnamon, and a splash of bourbon.
- [Sweet Potato Biscuits](https://louisianacookin.com/sweet-potato-biscuits/): Made with mashed sweet potatoes and a hint of buttermilk, these Sweet Potato Biscuits are especially delicious served warm with homemade Honey Butter.
- [Sweet Potato Pound Cake](https://louisianacookin.com/sweet-potato-pound-cake/): This Sweet Potato Pound Cake is a rich, tender Bundt cake infused with warm spices, creamy sweet potato purée, and a hint of vanilla.
- [Pulled Pork Sliders with Slaw and Blackberry BBQ Sauce](https://louisianacookin.com/pulled-pork-sliders-with-slaw-and-blackberry-bbq-sauce/): These Pulled Pork Sliders with Slaw and Blackberry BBQ Sauce are the ultimate crowd-pleasing bite for game days, tailgates, and backyard cookouts.
- [Spiced Rum Pecan Pie](https://louisianacookin.com/spiced-rum-pecan-pie/): The holidays just aren’t complete without a pecan pie on the table. This deep-dish version gets a delicious kick from homemade Spiced Rum. Spiced Rum Pecan Pie Ingredients Piecrust (recipe follows) ½ cup granulated sugar 2 tablespoons all-purpose flour 2 cups light corn syrup 1½ cups firmly packed dark brown sugar ½ cup unsalted
- [Spiced Orange Calas](https://louisianacookin.com/spiced-orange-calas/): Sweet fritters called calas are believed to have arrived in the American South with enslaved Africans in the 1700s. Made with leftover rice added to sweetened batter and deep-fried until golden before being coated in confectioners’ sugar, calas (pronouced “kah-lahs”) gained popularity as a street food staple sold by African women in New Orleans. Spiced
- [Our Fall Baking Must-Haves](https://louisianacookin.com/our-fall-baking-must-haves/): From our favorite cake pans and spatulas to cozy kitchen tools like the perfect cocotte for bread and bakes, these are the pieces we’re reaching for all season long.
- [Spicy Smothered Shrimp](https://louisianacookin.com/spicy-smothered-shrimp/): This Spicy Smothered Shrimp recipe brings together smoky tasso, tender shrimp, and Cajun spices for the perfect Louisiana dish!
- [One-Pan Roasted Shrimp and Veggies](https://louisianacookin.com/one-pan-roasted-shrimp-and-veggies/): This one-pan supper cooks in less than an hour, making it a fast option for busy weeknights.
- [Mini Tartes À La Bouille](https://louisianacookin.com/mini-tartes-a-la-bouille/): These sweet custard tarts are a delicacy in south Louisiana.
- [Roasted Sweet Potato and Arugula Salad](https://louisianacookin.com/roasted-sweet-potato-and-arugula-salad/): The combination of peppery arugula, roasted sweet potatoes, salty feta cheese, and bold Dijon mustard is irresistible in this warm salad.
- [Shrimp and Grits with White Wine Sauce](https://louisianacookin.com/shrimp-and-grits-with-white-wine-sauce/): As summer winds down and fall calendars fill up, it’s nice to have an easy dinner recipe in your back pocket for busy weeknights. That’s where this recipe for this Shrimp and Grits with White Wine Sauce comes in. With just a few ingredients, many of which you may already have in your pantry or
- [Baked Potato Soup](https://louisianacookin.com/baked-potato-soup/): Topping this soup with chopped tasso gives it a uniquely Louisiana flavor.
- [Pecan Soup](https://louisianacookin.com/pecan-soup/): The delicious taste of pecans shines in this comforting soup, which is similar to chestnut soup.
- [Creamy Grits and Gator Grillades](https://louisianacookin.com/creamy-grits-and-gator-grillades/): Creamy Grits and Gator Grillades is a Louisiana classic that combines tender pan-fried alligator with a hearty gravy, peppers, onions, and Creole seasoning.
- [6 One-Pot Fall Meals Perfect for Easy Weeknight Dinners](https://louisianacookin.com/6-one-pot-fall-meals-perfect-for-easy-weeknight-dinners/): These flavor-packed dishes come together in one pot or pan, so you won't have to spend your whole evening washing dishes.
- [Magnificent Mirlitons: 3 Fall Recipes Using this Fall Squash](https://louisianacookin.com/magnificent-mirlitons-3-fall-recipes-using-this-fall-squash/): With tender, watery flesh and a taste reminiscent of apple or cucumber, the mirliton is a versatile ingredient that works well with other foods.
- [Shrimp-Stuffed Mirliton](https://louisianacookin.com/shrimp-stuffed-mirliton/): Shrimp-Stuffed Mirlitons are a beloved New Orleans classic. Our version combines tender shrimp, sautéed vegetables, Creole seasoning, and fresh herbs.
- [Creamy Mirliton Gratin](https://louisianacookin.com/creamy-mirliton-gratin/): Gouda cheese and smoky bacon give this gratin an irresistible flavor.
- [Mirliton Slaw](https://louisianacookin.com/mirliton-slaw/): This slaw has a wonderful crunch from fresh mirlitons, radishes, and carrots. Lemon juice adds a touch of acidity and brightness.
- [Roasted Squash Panzanella Salad](https://louisianacookin.com/roasted-squash-panzanella-salad/): For a fall version of this salad, we added in roasted butternut squash with cumin, ginger, and nutmeg for a filling yet light meal.
- [Aurora Seersucker Cocktail](https://louisianacookin.com/aurora-seersucker-cocktail/): Celebrate the Roman goddess of dawn with this lively gin cocktail.
- [Beef and Vegetable Soup](https://louisianacookin.com/beef-and-vegetable-soup/): This hearty beef and vegetable soup brings together tender chunks of beef, potatoes, green beans, cabbage, and more in a broth.
- [Sheet Pan Shrimp and Fall Vegetables](https://louisianacookin.com/sheet-pan-shrimp-and-fall-vegetables/): Why fuss over the stovetop for an hour when you can toss this sheet pan right in the oven?
- [Grillades and Grits](https://louisianacookin.com/grillades-and-grits/): This Grillades and Grits recipe is great with chuck steak, but you can use any tougher cut of meat with excellent results.
- [Red Beans and Rice](https://louisianacookin.com/red-beans-and-rice-4/): One pot doesn’t always mean fast. This pot of red beans is worth the wait.
- [Roasted Pork with Sweet Potatoes](https://louisianacookin.com/roasted-pork-with-sweet-potatoes/): This Roasted Pork and Sweet Potatoes with Salad is a hearty, wholesome meal perfect for Sunday dinner or entertaining.
- [Chicken and Sausage Gumbo](https://louisianacookin.com/chicken-and-sausage-gumbo/): This hearty gumbo combines the holy trinity of onion, bell pepper, and celery with Cajun spices, fresh thyme, and Worcestershire for flavor in every bite.
- [Alzina's Spicy Smothered Shrimp](https://louisianacookin.com/spicy-smothered-shrimp-recipe/): This spicy smothered shrimp recipe features bell peppers, garlic, shrimp, and tomatoes.
- [Oyster Tasso Artichoke Soup](https://louisianacookin.com/oyster-tasso-artichoke-soup/): Tender oysters, smoky tasso, and hearty artichoke hearts simmered in a velvety milk and cream base, this dish delivers layers of Cajun flavor in every spoonful.
- [4 Delicious Ways to Cook with Hearty Greens This Season](https://louisianacookin.com/4-delicious-ways-to-cook-with-hearty-greens-this-season/): In these recipes, you’ll see us cook up a mess of traditional collard greens and a raw marinated salad.
- [Braised Collards with Smoked Turkey](https://louisianacookin.com/braised-collards-with-smoked-turkey/): In this recipe, the greens are delectable, but you’ll flip for the smoked turkey potlikker at the bottom. Braised Collards with Smoked Turkey Makes 8 Cups Ingredients 1 tablespoon olive oil 2 smoked turkey legs 1 large yellow onion, thinly sliced 1 tablespoon thinly sliced garlic 1 tablespoon finely chopped fresh ginger 1 pound
- [Fall Greens Pie](https://louisianacookin.com/fall-greens-pie/): This Fall Greens Pie is a savory showstopper packed with hearty greens like turnip, mustard, and kale, all wrapped in delicate layers of flaky phyllo dough.
- [Marinated Collard Greens Salad](https://louisianacookin.com/marinated-collard-greens-salad/): This salad’s acidic dressing tenderizes tough collards into a delightful side dish.
- [Chef Chat: Bootlegger Botanicals](https://louisianacookin.com/chef-chat-bootlegger-botanicals/): Two Louisianans on a mission to turn Bootlegger Botanicals into an heirloom farm powerhouse.
- [Cauliflower Rice Jambalaya](https://louisianacookin.com/cauliflower-rice-jambalaya/): This Cauliflower Rice Jambalaya is a lighter, low-carb spin on the Louisiana classic, packed with smoky sausage, tender chicken, and flavorful vegetables.
- [Oyster Shooters](https://louisianacookin.com/oyster-shooters/): Spice up your next gathering with these bold and tangy Oyster Shooters, a party-ready appetizer that’s as fun as it is flavorful.
- [White Bean Dip with Grilled Vegetables](https://louisianacookin.com/white-bean-dip-with-grilled-vegetables/): This White Bean Dip with Grilled Vegetables is a creamy, flavor-packed appetizer that’s perfect for entertaining or everyday snacking.
- [Slow-Roasted Rabbit with Creole Mustard Sauce](https://louisianacookin.com/slow-roasted-rabbit-with-creole-mustard-sauce/): Tender and flavorful, this Slow-Roasted Rabbit with Creole Mustard Sauce is a Louisiana-inspired dish that’s equal parts rustic and refined.
- [Venison Meatball Stew](https://louisianacookin.com/venison-meatball-stew/): Warm up with this hearty Venison Meatball Stew, packed with smoky andouille sausage, tender ground venison meatballs, and a deep, flavorful roux-based gravy.
- [9 Alligator Recipes to Bring Cajun Flavor to Your Table](https://louisianacookin.com/9-alligator-recipes-to-bring-cajun-flavor-to-your-table/): From gator burgers to hearty grits and grillades, these 9 alligator recipes highlight Louisiana’s bold flavors.
- [Alligator and White Beans](https://louisianacookin.com/alligator-and-white-beans/): By Jay D. Ducote My tailgate parties at Louisiana State University always feature a bubbling cast-iron cauldron of something special. Every Louisiana flavor from jambalaya and seafood gumbo to red beans and crawfish étouffée has graced our 15-gallon pot, but sometimes we switch it up a bit. One of my favorite game-day traditions on campus is that
- [Gator Burgers](https://louisianacookin.com/gator-burgers/): Gator Burgers put a Louisiana twist on a backyard classic with tender ground alligator meat, smoky pork belly, and bold Creole seasoning.
- [Hunting Camp Gator Chili](https://louisianacookin.com/hunting-camp-gator-chili/): Hunting Camp Gator Chili brings the flavors of the Louisiana outdoors straight to your bowl. Alligator meat with peppers, beans, tomatoes and Cajun spices.
- [Alligator Sauce Piquante](https://louisianacookin.com/alligator-sauce-piquante/): This Alligator Sauce Piquante is a bold, classic Louisiana dish made with tender alligator meat, smoky andouille sausage, and a rich, slow-cooked tomato roux.
- [Cajun Gator Sausage](https://louisianacookin.com/cajun-gator-sausage/): Spice up your table with Cajun Gator Sausage, a Louisiana favorite made with alligator, pork, and the holy trinity of veggies.
- [Grilled Gator Bites](https://louisianacookin.com/grilled-gator-bites/): A stir-together rémoulade takes these easy grilled alligator bites over the top. Grilled Gator Bites Makes 4 to 6 Servings Ingredients ¼ cup mayonnaise* 2 tablespoons whole-grain mustard 1 tablespoon ketchup 1 tablespoon plus one 1½ teaspoons salt-free Creole seasoning, divided* 1 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 1 teaspoon hot sauce
- [Grilled Gator Tails with Zippy Tartar Sauce](https://louisianacookin.com/grilled-gator-tails-with-zippy-tartar-sauce/): Fire up the grill for a true Louisiana delicacy! These Grilled Gator Tails with Zippy Tartar Sauce are marinated in Creole seasoning, smoked paprika, and olive oil before being skewered and grilled to tender perfection. Paired with a bold, homemade tartar sauce loaded with capers, dill pickles, hot sauce, and a kick of red pepper,
- [5 Recipes to Celebrate the Start of Soup Season](https://louisianacookin.com/5-recipes-to-celebrate-the-start-of-soup-season/): Photography by Kyle Carpenter | Recipe development by Izzie Turner | Food styling by Kathleen Kanen | Styling by Donna Nichols Cozy up with our roundup of 5 must-try soups to kick off soup season! From creamy and comforting to spicy and bold, these recipes bring warmth and flavor to your table. Creamy Sweet
- [Spicy Cajun Tomato Soup with Crawfish Toast](https://louisianacookin.com/spicy-cajun-tomato-soup-with-crawfish-toast/): This spicy Cajun tomato soup, topped with cheesy crawfish toast, is a Louisiana comfort food dream come true. Spicy Cajun Tomato Soup with Crawfish Toast Makes 8 to 10 Servings Ingredients ¼ cup unsalted butter 1 medium yellow onion, chopped 2 medium carrots, peeled and chopped 4 cloves garlic, minced 4 cups chicken broth
- [Creole Courtbouillon](https://louisianacookin.com/creole-courtbouillon/): In this dish, Gulf seafood is simmered in a vibrant broth of tomatoes, peppers, and aromatic herbs—it's like gumbo's lighter, brighter cousin. Creole Courtbouillon Makes 6 to 8 Servings Ingredients 1 pound large fresh shrimp, peeled and deveined (tails left on) 1 pound grouper fillets, cut into ¾-inch pieces ¼ cup unsalted butter 1
- [Classic Chicken Stew](https://louisianacookin.com/classic-chicken-stew/): This Classic Chicken Stew is made with a rich roux, tender chicken, smoky andouille sausage, and a medley of peppers, onions, and celery.
- [Sausage and Greens Gumbo](https://louisianacookin.com/sausage-and-greens-gumbo/): Smoky, hearty, and full of Southern comfort, this Sausage and Greens Gumbo puts a flavorful twist on a Louisiana classic.
- [Creamy Sweet Potato Soup](https://louisianacookin.com/creamy-sweet-potato-soup/): Warm up with a comforting bowl of Creamy Sweet Potato Soup that perfectly balances smoky, savory, and sweet flavors.
- [Louisiana White Beans and Rice](https://louisianacookin.com/louisiana-white-beans-and-rice/): Smoked sausage, ham hock, and seasoning slow-simmer with Camellia Brand beans, served over Parish Rice to create flavorful Louisiana White Beans and Rice.
- [10 of the Best College Town Eats](https://louisianacookin.com/10-of-the-best-college-town-eats/): By Morgan Crawford Scott | Recipe Courtesy of Vu Le | Food Styling by Katie Moon Dickerson Houma-Thibodaux Kajun Kidd Burgers & Wings | thekajunkidd.com Cardell Lawrence Smith, chef and owner of Kajun Kidd Burgers & Wings, originally hails from St. John the Baptist Parish but is now
- [Parish Rice: Louisiana-Grown and Rooted in Tradition](https://louisianacookin.com/parish-rice-louisiana-grown-and-rooted-in-tradition/): Photography by Stephanie Welbourne Steele | Recipe Development by Jan Jacks Potter | Food Styling by Kathleen Kanen Founded in 2019 by Michael Frugé, a second-generation rice farmer from Eunice, Parish Rice is breaking the mold on how we experience white rice. Michael, whose family has a long-standing history with Louisiana agriculture, started the company
- [Under the Sky Cocktail](https://louisianacookin.com/under-the-sky-cocktail/): Story and Recipe by Colin Williams | Photography by Randy Krause Schmidt Growing up in North Carolina, I had endless opportunities to explore the beauty of nature. Whether it was the mist-covered mountains of the Blue Ridge Parkway or the sprawling coastline of the Outer Banks, the chances for experiencing the outdoors were endless.
- [Out of This World: Kat Godsey](https://louisianacookin.com/out-of-this-world-kat-godsey/): Story by Lerin Freyou | Portrait by Lindsey Janies FOLLOW KAT @katgodcreative @brimstonehistoricalsociety akacosplayandart.com Since 2019, Kat Godsey has worked as the assistant director at the Brimstone Historical Society, which helps bring art exhibits to life and handles programming at the Henning Cultural Center in Sulphur—but that is just one of the
- [The Honeymoon Phase Cocktail](https://louisianacookin.com/the-honeymoon-phase-cocktail/): The Honeymoon Phase Cocktail Makes 1 servings Ingredients 2 ounces unfiltered sake 1½ ounces Japanese botanical gin* ¾ ounce fresh lemon Juice ¾ ounce Honeydew Cordial (recipe follows) ¾ ounce cream of coconut* ½ ounce mint and lemon verbena syrup* Garnish: fresh mint, sliced honeydew melon Instructions Fill a collins glass with crushed ice.
- [Get Your Game Day Going with Tony Chachere’s](https://louisianacookin.com/get-your-game-day-going-with-tony-chacheres/): Nothing says football season like the sound of the game in the background, a cold drink in your hand, and the smell of the grill firing up. But your tailgate is missing one thing: Creole BBQ Chicken Wings by Chef Michael Gulotta. All you need is a hot grill, Tony’s Honey Bacon & BBQ Marinade,
- [5 Delicious Persimmon Recipes to Rediscover This Fall](https://louisianacookin.com/5-delicious-persimmon-recipes-to-rediscover-this-fall/): Persimmons are often overlooked when fall favorites like apples and pumpkins take center stage, but these golden-orange gems deserve their moment to shine.
- [Persimmon Fried Hand Pies](https://louisianacookin.com/persimmon-fried-hand-pies/): Persimmon Fried Hand Pies are a crispy, golden treat filled with sweet, spiced persimmons.
- [Roasted Persimmons and Squash](https://louisianacookin.com/roasted-persimmons-and-squash/): Roasted Persimmons and Squash is a hearty side dish that combines acorn squash, butternut squash, and ripe persimmons with crispy pancetta, sage, and Parmesan.
- [Roasted Pork Loin and Persimmons](https://louisianacookin.com/roasted-pork-loin-and-persimmons/): Roasted Pork Loin and Persimmons is an elegant main dish that balances savory and sweet flavors.
- [Persimmon Chutney](https://louisianacookin.com/persimmon-chutney/): Persimmon Chutney is a sweet, tangy, and spiced condiment that highlights the rich flavor of ripe Fuyu persimmons.
- [In Tailgates We Trust: Jay Ducote's Gameday Standouts](https://louisianacookin.com/in-tailgates-we-trust-jay-ducotes-gameday-standouts/): Story and Recipes by Jay Ducote | Food and Cooking Photography by Collin Richie When I lived in my own little tailgating bubble, it never really occurred to me that what I did—the parties I helped throw, the memories I made—were the envy of the sporting world. I tailgated because my cousin Travis taught
- [Shrimp and Pineapple Skewers](https://louisianacookin.com/shrimp-and-pineapple-skewers/): Juicy shrimp, sweet pineapple, tender mushrooms, and red onion are brushed with a soy-honey glaze and charred to perfection for a light, savory-sweet meal.
- [Smoked Redfish Dip](https://louisianacookin.com/smoked-redfish-dip/): Smoked Redfish Dip is a flavorful Gulf Coast classic, blending smoky redfish with creamy Greek yogurt, mayo, citrus, herbs, and capers for a bold, zesty bite.
- [Chicken-Fried Venison Steak](https://louisianacookin.com/chicken-fried-venison-steak/): Tender venison cube steaks are marinated in buttermilk, coated in a seasoned cracker crust, and fried until golden and crispy.
- [Shrimp with Creole Tomato Salsa](https://louisianacookin.com/shrimp-with-creole-tomato-salsa/): Photography by Jim Bathie Fresh, bright, and perfect for warm-weather gatherings, this Shrimp with Creole Tomato Salsa pairs tender, boiled shrimp with a vibrant salsa of ripe Creole tomatoes, creamy avocado, sweet corn, and a touch of jalapeño heat. Finished with fresh herbs and zesty lime juice, this dish makes an ideal appetizer or light
- [Pot-Roasted Rabbit](https://louisianacookin.com/pot-roasted-rabbit-2/): For this comforting autumn dish, Pot-Roasted Rabbit, we took some inspiration from Chef John D. Folse.
- [The Lasting Legacy of Nellie A. Murray](https://louisianacookin.com/the-lasting-legacy-of-nellie-a-murray/): Story by Zella Palmer | Illustration by Mayah Robinson In the fall of 2015, the late Sybil Haydel Morial—widow of New Orleans Mayor Ernest Nathan “Dutch” Morial and one of the most graceful women I’ve ever met—called me at my office. “Zella,” she said, “I need your help to raise funds to finish the documentary Leah
- [Chef Folse's Spanish-Style Grilled Octopus](https://louisianacookin.com/chef-folses-spanish-style-grilled-octopus/): This Spanish-Style Grilled Octopus recipe came about because of a gathering of Spanish merchants in Melide, Spain. They used the ingredients they had—octopus, paprika, citrus, and olive oil being amongst those. The octopus was traditionally finished over an open flame.
- [Quick-Pickled Melon and Burrata Salad](https://louisianacookin.com/quick-pickled-melon-and-burrata-salad/): This Quick-Pickled Melon and Burrata Salad is the ultimate summer fare to impress your guests or to serve with a weeknight meal.
- [Sorghum Roasted Winter Squash and Apples](https://louisianacookin.com/sorghum-roasted-winter-squash-and-apples/): Sorghum Roasted Winter Squash and Apples is a cozy side dish with caramelized squash, sweet apples, and onion with sorghum syrup, butter, and fresh sage.
- [Apple and Collard Greens Coleslaw](https://louisianacookin.com/apple-and-collard-greens-coleslaw/): Made with green and red cabbage, crisp collard greens, sweet apples, and dressing, this side dish delivers crunch and bold Louisiana flavor in every bite.
- [Bacon-Wrapped Quail](https://louisianacookin.com/bacon-wrapped-quail/): Bacon-Wrapped Quail is a savory favorite where tender quail is wrapped in smoky bacon, brushed with buttery brown sugar-garlic glaze, and roasted until golden.
- [Bacon-Braised Cabbage and Tomatoes](https://louisianacookin.com/bacon-braised-cabbage-and-tomatoes/): Bacon-Braised Cabbage and Tomatoes is a hearty, flavor-packed dish that brings together tender wedges of green cabbage, smoky bacon, and fire-roasted tomatoes
- [Enter to Win a One Year Subscription to Louisiana Cookin'](https://louisianacookin.com/enter-to-win-a-one-year-subscription-to-louisiana-cookin/): We’re giving away a one-year print subscription to Louisiana Cookin’ magazine (a $28.98 value!), and you could be our lucky winner! Each issue is packed with authentic recipes, expert cooking tips, and stories that celebrate the rich food culture of Louisiana—from Cajun and Creole favorites to seasonal specialties and local traditions. Entering is simple: just
- [Nectarine-Plum Upside-Down Cake](https://louisianacookin.com/nectarine-plum-upside-down-cake/): This Nectarine-Plum Upside-Down Cake combines honey-sweet nectarines and juicy plums in a simple yet stunning dessert that’s as delicious as it is eye-catching.
- [Asian Pear Crisp](https://louisianacookin.com/asian-pear-crisp/): Asian pears make a quick appearance in Bayou State orchards each summer. They’re delightful eaten raw, but if you have a bunch, try this easy Asian Pear Crisp.
- [Blackberry Bouillie Tarts](https://louisianacookin.com/blackberry-bouillie-tarts/): This sophisticated take on the classic Cajun custard is sure to impress. Blackberry Bouillie Tarts Makes 6 Ingredients Pâte Sucrée (recipe follows) 1¼ cups fresh blackberries 1¼ cups half-and-half ¼ cup sugar ½ teaspoon kosher salt 2 egg yolks 2½ tablespoons cornstarch ¼ teaspoon ground ginger 1 tablespoon unsalted butter, softened 1¼ teaspoons vanilla
- [Shredded Chicken Noodle Bowls](https://louisianacookin.com/shredded-chicken-noodle-bowls/): In these Shredded Chicken Noodle bowls, rotisserie chicken and veggies get dressed up with a gingery Peanut Sauce. The perfect summer lunch! Shredded Noodle Bowls Makes 4 servings Ingredients 8 cups boiling water 2 tablespoons rice vinegar 1 tablespoon kosher salt 1 (8-ounce) package vermicelli noodles 3 cups shredded rotisserie chicken ⅔ cup thinly
- [Praline Chicken Salad Pitas](https://louisianacookin.com/praline-chicken-salad-pitas/): Candied pecans add a sweet crunch to this chicken salad. We served it on pitas, but you could also spread it on sandwiches or crackers. Praline Chicken Salad Pitas Makes 4 servings Ingredients 1 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon kosher salt 3 cups finely chopped rotisserie chicken
- [“Fall” in Love with Monroe](https://louisianacookin.com/fall-in-love-with-monroe/): Fall in Monroe-West Monroe is more than just a change in season. It’s a celebration of everything that makes this northeast Louisiana destination unforgettable. With cooler weather, colorful landscapes, and a calendar full of can’t-miss events, Louisiana’s twin cities are the place to be. Kick off your fall with a scenic paddle down the Ouachita
- [A Southern Classic with Tony Chachere’s Irresistible Charm](https://louisianacookin.com/a-southern-classic-with-tony-chacheres-irresistible-charm/): As summer winds down, slow down and savor the season’s simple pleasures. This Smothered Pork Chops recipe by Chef Michael Gulotta is the perfect way to gather the family and bring comfort back to the dinner table. It’s the kind of meal that doesn’t need much, just a cast-iron skillet, some Tony’s 30-minute Pork Marinade,
- [Frozen Blueberry Cream Pie](https://louisianacookin.com/frozen-blueberry-cream-pie/): This Frozen Blueberry Cream Pie is the perfect make-ahead dessert for summer gatherings. A crisp graham cracker crust holds a rich, creamy filling made with whipped cream, cream cheese, and a swirl of homemade blueberry compote. Sweet, tangy, and irresistibly cool, this frozen pie delivers refreshing flavor with every bite. Ideal for potlucks, cookouts, and
- [Bastille Cup Cocktail](https://louisianacookin.com/bastille-cup-cocktail/): The Bastille Cup is a bright, refreshing cocktail that blends fresh watermelon juice with Pineau des Charentes, amontillado sherry, and a hint of citrus. Balanced with a touch of Luxardo Maraschino Liqueur and served over crushed ice, this drink is smooth, layered, and perfect for warm-weather sipping. Finished with a fresh mint garnish, it’s an
- [Smothered Potatoes](https://louisianacookin.com/smothered-potatoes/): This Smothered Potatoes recipe is a hearty, flavor-packed side dish that brings comfort and Louisiana charm to any meal.
- [Kimchi-Marinated Pork Tenderloin](https://louisianacookin.com/kimchi-marinated-pork-tenderloin/): This Kimchi-Marinated Pork Tenderloin recipe highlights the bold, tangy flavor of Cultured Guru’s wild-fermented kimchi.
- [4 Cracklin’s Recipes Full of Crunch and Flavor](https://louisianacookin.com/4-cracklins-recipes-full-of-crunch-and-flavor/): Golden, crispy, and packed with rich, savory flavor—these four cracklin’s recipes celebrate a beloved Southern snack in all its glory.
- [Pork Cracklin's](https://louisianacookin.com/pork-cracklins/): We tossed these crispy cracklin’s with a spicy, slightly sweet seasoning blend. Pork Cracklin's Makes About 2 Cups Ingredients 1 pound skin-on pork belly 4 cups lard or vegetable oil Cracklin’ Spice (recipe follows) Cracklin’ Spice ¼ cup fine sea salt ¼ cup firmly packed light brown sugar 2 tablespoons garlic powder 2 tablespoons
- [Air-Fried Pork Cracklin's with Pickled Onions](https://louisianacookin.com/air-fried-pork-cracklins-with-pickled-onions/): Crispy, crunchy cracklin’s at home are, perhaps, one of the best guilty pleasures. Air-Fried Pork Cracklin's with Pickled Onions Makes 4 to 6 Servings Ingredients 1 medium red onion, thinly sliced ¾ cup red wine vinegar ¼ cup sugar ¼ cup water 1 tablespoon plus 2 teaspoons kosher salt 1 pound skin-on pork belly
- [Smoked Ranch Cracklin's](https://louisianacookin.com/smoked-ranch-cracklins/): To make these cracklin's at home, you'll only need a few simple ingredients and a bit of patience to create maximum flavor and an ideal texture.
- [Sweet and Spicy Shrimp Skewers](https://louisianacookin.com/sweet-and-spicy-shrimp-skewers/): If you haven't fired up your grill yet this year, these Sweet and Spicy Shrimp Skewers will give you good reason to do so.
- [Zucchini Noodle & Boiled Shrimp Salad](https://louisianacookin.com/zucchini-noodle-boiled-shrimp-salad/): Spiralized zucchini is a tasty and low-carb way to enjoy your favorite noodle dishes. It can be substituted for pasta in a variety of ways, including a summery pasta salad. We packed this Zucchini Noodle & Boiled Shrimp Salad with lots of colorful veggies and fresh shrimp for a flavorful dish you’ll want to eat
- [Dried Shrimp: Adding Depth to Classic Dishes](https://louisianacookin.com/dried-shrimp-adding-depth-to-classic-dishes/): Photography by John O’Hagan | Recipe Development by J.R. Jacobson| Food Styling by Kathleen Kanen | Styling by Sidney Bragiel You can find packets of dried shrimp near the checkout counter in many south Louisiana grocery stores, but did you know that they’ve been part of the Louisiana seafood industry for hundreds of years? The
- [Louisiana Potato Salad](https://louisianacookin.com/louisiana-potato-salad/)
- [Green Papaya Salad](https://louisianacookin.com/green-papaya-salad/): This Green Papaya salad is our take on the popular Thai salad called som tam. Here, we served it over cabbage wedges.
- [Shrimp Chippewa](https://louisianacookin.com/shrimp-chippewa/): This dish was reportedly created by Chef Paul Prudhomme at Commander’s Palace. It is named for Chippewa Street in the Irish Channel neighborhood of New Orleans.
- [Blackened Tuna Salad](https://louisianacookin.com/blackened-tuna-salad/): Blackened tuna and crunchy veggies get drizzled with a sweet and spicy vinaigrette in this salad.
- [Blueberry Swirl Cheesecake](https://louisianacookin.com/blueberry-swirl-cheesecake/): Cheesecake is a favorite dessert of ours any time of year, but when paired with sweet spring blueberries, it’s pure heaven. In this recipe, blueberries are transformed into a spectacular sauce that gets swirled throughout creamy cheesecake batter and poured into a buttery graham cracker crust. Served with a drizzle of leftover Blueberry Sauce, this
- [Green Side Salad](https://louisianacookin.com/green-side-salad/): You’ll want to use this Lemon Vinaigrette on all your spring and summer salads. Green Side Salad Makes 6 to 8 servings Ingredients bunch rainbow chard, chopped 1 head green leaf lettuce, chopped ⅓ cup thinly sliced red onion 1 cup thinly sliced halved cucumber 1 cup carrot ribbons ¼ cup chopped carrot tops
- [4 Fresh Succotash Recipes for Spring and Summer](https://louisianacookin.com/4-fresh-succotash-recipes-for-spring-and-summer/): Packed with colorful vegetables, bright herbs, and Southern-inspired flavor, these four succotash recipes are perfect for warm-weather cooking.
- [Chilled Crab Succotash](https://louisianacookin.com/chilled-crab-succotash-2/): This seafood-studded side is filled to the brim with Southern flavor. Chilled Crab Succotash Makes about 8 Servings Ingredients 1 pound fresh or frozen lima beans 3 cups fresh corn kernels (about 4 ears corn) ½ cup whole buttermilk ½ cup mayonnaise 2 tablespoons thinly sliced fresh basil 2 tablespoons fresh lemon juice 2
- [Field Pea Succotash with Blackened Shrimp](https://louisianacookin.com/field-pea-succotash-with-blackened-shrimp/): This Field Pea Succotash with Blackened Shrimp is a Bayou State twist on a Southern classic. Find more shrimp recipes here. Field Pea Succotash with Blackened Shrimp Ingredients 3 cups fresh field peas with snaps 1½ teaspoons kosher salt, divided 4 slices thick-cut bacon, chopped 1½ cups sliced fresh okra 1 cup chopped onion
- [Shrimp and Okra Succotash](https://louisianacookin.com/shrimp-and-okra-succotash/): We’re big fans of succotash, especially when tender okra and sweet, plump shrimp are added to the mix. This Shrimp and Okra Succotash boasts a touch of heat.
- [Spring Succotash](https://louisianacookin.com/spring-succotash/): Garden-fresh herbs and lemon zest brighten up this simple Spring Succotash.
- [3 Gazpacho Recipes to Keep You Cool](https://louisianacookin.com/3-gazpacho-recipes-to-keep-you-cool/): Cool off with a refreshing twist on a summer classic. This collection of chilled soups blends bold Southern ingredients with crisp, seasonal produce for recipes that are light, flavorful, and perfect for hot days. From savory to slightly sweet, each bowl offers a unique way to beat the heat. Green Gazpacho with Crispy AndouilleVIEW RECIPECreole
- [Creole Tomato Gazpacho](https://louisianacookin.com/creole-tomato-gazpacho/): Roasted Creole tomatoes, bell pepper, and jalapeños add incredible flavor to this chilled soup. Creole Tomato Gazpacho Makes 4-6 servings Ingredients 2 cups 1-inch-cubed sourdough bread 2½ pounds Creole tomatoes 1 medium red onion, cut into ½-inch slices 1 medium red bell pepper, quartered and seeded 2 medium jalapeños, halved and seeded 4 cloves
- [Green Gazpacho with Crispy Andouille](https://louisianacookin.com/green-gazpacho-with-crispy-andouille/): The addition of andouille balances the lightness of this cool and creamy soup. Green Gazpacho with Crispy Andouille Makes 4 servings Ingredients 2 English cucumbers, diced 3 green onions, chopped 1 jalapeño, seeded and chopped 1 cup watercress ½ cup chopped celery ½ cup chopped fresh cilantro ½ cup chopped fresh parsley ½ cup
- [Berries and Cream](https://louisianacookin.com/berries-and-cream/): Celebrate peak berry season with this simple yet elegant Berries and Cream dessert. Fresh strawberries, raspberries, blackberries, and blueberries are lightly macerated with cane sugar and orange liqueur to enhance their natural sweetness. Served over soft, homemade whipped cream and paired with buttery shortbread cookies, this easy recipe is a perfect no-bake treat for spring
- [Cajun Roasted Potatoes](https://louisianacookin.com/cajun-roasted-potatoes/): Cajun Roasted Potatoes Makes 6 to 8 servings Ingredients 2 pounds baby Yukon gold potatoes, quartered 3 large shallots, quartered ¼ cup olive oil 2 tablespoons Cajun seasoning* 1 tablespoon minced garlic 1 tablespoon chopped fresh rosemary Garnish: fresh rosemary sprig Instructions Preheat oven to 425°. In a large bowl, toss together potatoes, shallots,
- [Hot Honey Butter Roasted Chicken](https://louisianacookin.com/hot-honey-butter-roasted-chicken/): Turn up the flavor on your next roast with this Hot Honey Butter Roasted Chicken. Marinated in a rich blend of melted butter, hot sauce, honey, and fresh thyme, this dish delivers the perfect balance of heat and sweetness in every bite. Roasted over lemon slices and thyme sprigs for extra aromatics, the chicken comes
- [Not to Miss at This Year’s Louisiana Food & Wine Festival](https://louisianacookin.com/not-to-miss-at-this-years-louisiana-food-wine-festival/): The Louisiana Food & Wine Festival is a culinary and beverage celebration, hosted by Visit Lake Charles, September 18–21, 2025. The festival is a showcase of Louisiana’s coastal soul with food, beverages, artisans, and music highlighting Louisiana’s unique culture and heritage. A wide variety of events include celebrity guest chefs, local chefs, celebrity winemakers, and
- [Redfish Paella](https://louisianacookin.com/redfish-paella/): “ JAMBALAYA, crawfish pie, filé gumbo, ’cause tonight I’m gonna see my ma cher amio …” Hank Williams Sr. energized country music fans with his song “Jambalaya (on the Bayou).” Nearly 70 years later, this legendary song of Louisiana still ranks with Doralice Fontane’s “Give Me Louisiana” and Jimmie Davis and Charles Mitchell’s “You Are My
- [Grilled Romaine and Crab Salad](https://louisianacookin.com/grilled-romaine-and-crab-salad/): This Grilled Romaine and Crab Salad is a fresh, flavor-forward dish that highlights the best of Gulf seafood and vibrant Southern ingredients. Lightly charred romaine hearts are layered with jumbo lump crabmeat tossed in a zesty Ravigote Sauce, then drizzled with a bright, creamy Lemon-Parmesan Dressing and served alongside juicy marinated tomatoes. A sprinkle of
- [Cajun Shrimp Taco Bowl](https://louisianacookin.com/cajun-shrimp-taco-bowl/): Lots of people love Taco Tuesday, but sometimes, it’s good to give the tortillas a break. Low-calorie cauliflower rice cooks quickly and serves as a terrific base for a cilantro and lime cauliflower “rice.” This Cajun Shrimp Taco Bowl comes together in a snap and has all the best parts of a shrimp taco, and
- [9 Crowd-Pleasing Po’ Boys That Bring the Taste of New Orleans Home](https://louisianacookin.com/9-crowd-pleasing-po-boys-that-bring-the-taste-of-new-orleans-home/): There’s nothing quite like a good po’ boy—crispy, overstuffed, and loaded with Louisiana flavor. Whether you crave the classic fried shrimp or want to explore inventive takes with chicken parmesan, pork belly, or blackened catfish, this roundup has something for every appetite. These 9 po’ boy recipes celebrate the beloved New Orleans sandwich in all
- [Blackened Shrimp Po' Boys](https://louisianacookin.com/blackened-shrimp-po-boys/): As Louisiana shrimp fill local seafood markets, we are always dreaming up new ways to use the delicacies. This summer, we’ll be making these shrimp po’ boys on repeat for a lunch or dinner that comes together in minutes. Topped with sweet and tangy slaw and a drizzle of zesty rémoulade sauce, these sandwiches are
- [Fried Shrimp Mini Po' Boys with Lemon Rémoulade](https://louisianacookin.com/fried-shrimp-mini-po-boys-with-lemon-remoulade/): Who doesn’t love a fried shrimp po’ boy? Pistolette rolls help keep these po’ boys portable while fresh lemon adds a bright punch of flavor to the rémoulade. Fried Shrimp Mini Po' Boys with Lemon Rémoulade Serves: 12 servings Ingredients Peanut oil, for frying 1½ cups all-purpose flour ¾ cup plain yellow cornmeal 2
- [Fried Catfish Po' Boys](https://louisianacookin.com/fried-catfish-po-boys/): Rémoulade made with sweet chili sauce (a condiment often served with Thai dishes) gives these po’ boys a delightfully spicy kick. Fried Catfish Po' Boys Ingredients Vegetable oil, for frying 1½ pounds catfish fillets, cut on the bias into 1½-inch strips 1 teaspoon kosher salt 1½ cups all-purpose flour ½ cup yellow cornmeal 2
- [Buffalo Alligator Po' Boys](https://louisianacookin.com/buffalo-alligator-po-boys/): Cajun and Creole Cuisines have come to be known for their affinity for spice. People all over the Bayou State love adding a dash of Louisiana-style hot sauce—made from red chile peppers, vinegar, and salt—to just about everything, including gumbo, red beans and rice, even eggs and pizza. Local brands have made names for themselves
- [Crawfish Patty Po' Boys](https://louisianacookin.com/crawfish-patty-po-boys/): We formed crawfish into a patty and fried it until golden brown for a fun new way to enjoy po’ boys. Crawfish Patty Po' Boys Makes 6 Ingredients 2 cups ¾-inch-chopped peeled Yukon gold potatoes 4 teaspoons kosher salt, divided 2 pounds crawfish tails, drained and rinsed ½ cup finely chopped red onion ¼ cup finely
- [Cochon de Lait Po' Boys](https://louisianacookin.com/cochon-de-lait-po-boys/): Tender pork, crusty French bread, and creamy, tangy coleslaw make these po’ boys a delicious treat. Cochon de Lait Po' Boys Make 12 Servings Ingredients 6 cloves garlic, minced 1 tablespoon kosher salt 1 tablespoon smoked paprika 1 tablespoon Creole seasoning* 1 (4-to 5-pound) bone-in pork shoulder 1 large onion, finely chopped 1 cup
- [Pickled Shrimp Po' Boys with Spicy Avocado Slaw](https://louisianacookin.com/pickled-shrimp-po-boys-spicy-avocado-slaw/): Tangy pickled shrimp and a spicy, creamy slaw make a perfect pair in this po’ boy recipe. Pickled Shrimp Po' Boys with Spicy Avocado Slaw Makes 8 Ingredients 1 cup distilled white vinegar 1¼ teaspoons kosher salt, divided 1 teaspoon sugar 1 teaspoon ground cumin ½ cup vegetable oil 2 pounds cooked extra-large shrimp,
- [Roasted Shrimp Po' Boys](https://louisianacookin.com/roasted-shrimp-po-boys/): Pair this quick-fix po’ boy with some spicy kettle-cooked potato chips for the ultimate Louisiana lunch. Roasted Shrimp Po' Boys Makes 4 Ingredients 1 tablespoon Creole seasoning* 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 pound peeled and deveined large fresh shrimp Spicy Mayonnaise (recipe follows) 4 (6- to 8-inch) pieces French
- [5 Best Carrot Recipes to Sweeten and Savor](https://louisianacookin.com/5-best-carrot-recipes-to-sweeten-and-savor/): These 5 Best Carrot Recipes highlight the root vegetable’s versatility in both sweet and savory dishes. From comforting baked goods and creative pasta ideas to elegant sides with bold, global flavor, this collection brings out the best in carrots. Whether you’re roasting them to caramelized perfection or folding them into something unexpectedly rich and satisfying,
- [Blackened Catfish Po' Boys](https://louisianacookin.com/blackened-catfish-po-boys-2/): These Blackened Catfish Po’ Boys are a bold, flavorful take on a Louisiana classic.
- [Chicken Parmesan Po' Boys](https://louisianacookin.com/chicken-parmesan-po-boys/): These Chicken Parmesan Po’ Boys combine the comfort of classic Italian-American flavors with the bold, hearty spirit of a New Orleans sandwich.
- [Crispy Pork Belly Bánh Mì](https://louisianacookin.com/crispy-pork-belly-banh-mi/): These Crispy Pork Belly Bánh Mì sandwiches are a bold and flavorful twist on the traditional Vietnamese classic.
- [Pickled Okra Salad](https://louisianacookin.com/pickled-okra-salad/): This Pickled Okra Salad is a refreshing, tangy dish that celebrates bold Southern flavors with a creamy homemade dressing and vibrant summer produce.
- [Carrot Ravioli with Vadouvan Crunch](https://louisianacookin.com/carrot-ravioli-vadouvan-crunch/): This Carrot Ravioli is an easy crowd pleaser. Carrot Ravioli with Vadouvan Crunch Author: Chef Nina Compton of Compere Lapin, New Orleans Serves: 10 servings Ingredients 2 tablespoons olive oil 2 white onions, sliced ½ cup canola oil 2 tablespoons crushed red pepper 1 pound carrots, peeled and cut into 1-inch cubes ¼ cup
- [Cane Syrup-Roasted Carrots with Garlic-Herb Yogurt Sauce](https://louisianacookin.com/cane-syrup-roasted-carrots-garlic-herb-yogurt-sauce/): Perfectly caramelized and tender-crisp, these roasted carrots will become a fixture on your holiday sides menu. Cane Syrup-Roasted Carrots with Garlic-Herb Yogurt Sauce Serves: 6-8 Servings Ingredients ¼ cup cane syrup 1 tablespoon unsalted butter, melted 1 teaspoon fresh lemon juice ¾ teaspoon ground cumin 2 (16-ounce) packages peeled small rainbow carrots with tops
- [Carrot Cake Bread Pudding](https://louisianacookin.com/carrot-cake-bread-pudding/): This bread pudding has all the flavors we love from traditional carrot cake. Carrot Cake Bread Pudding Makes 6 Servings Ingredients 8 cups cubed brioche (about 10 slices) 2 large carrots, peeled and shredded (about 1 cup) 1 (8-ounce) can pineapple tidbits, drained and ¼ cup juice reserved ½ cup finely chopped pecans* 2
- [Glazed Roasted Carrots and Parsnips](https://louisianacookin.com/glazed-roasted-carrots-and-parsnips/): These roasted veggies pair perfectly with almost any main dish. Glazed Roasted Carrots and Parsnips Makes 4 to 6 Servings Ingredients 1 pound medium carrots with greens 1 pound parsnips, peeled and quartered lengthwise 1 tablespoon olive oil 2 teaspoons chopped fresh thyme 2 teaspoons Creole seasoning, divided ¼ teaspoon kosher salt 2 tablespoons
- [Carrot Muffins](https://louisianacookin.com/carrot-muffins/): Soft and moist with a crumbly, crunchy streusel topping, these Carrot Muffins are delicious and so easy to make.
- [16 Best Catfish Recipes to Cook and Crave](https://louisianacookin.com/16-best-catfish-recipes-to-cook-and-crave/): From crispy fried fillets to rich stews and vibrant po’ boys, our 16 Best Catfish Recipes celebrate this versatile Southern favorite in every form. Dive into bold blackened catfish, creamy buttermilk-poached dishes, smoky dips, and bacon-wrapped favorites. Whether you’re looking for a comforting classic, a fresh spin on weeknight dinner, or a dish that brings
- [Maw Maw's Fried Catfish](https://louisianacookin.com/maw-maws-fried-catfish/): by Jay D. Ducote Maw Maws are the best fry cooks in the world. And I think this can be said for just about all Maw Maws. With cast-iron skillets older than any of their grandchildren, they are the seasoned ingredients that hold Louisianian families together. Mine lives near the airport in north Baton Rouge,
- [Fried Catfish with Cracked Rice Crust](https://louisianacookin.com/fried-catfish-with-cracked-rice-crust/): When it comes to summer gatherings in Louisiana, a fish fry is hard to beat. They’re easy, manageable affairs for large groups, and with a few extra touches they can be even more memorable. Great fried catfish starts with a superior batter. To get the crunchiest, most satisfying result, we snuck in some Cajun Grain
- [Fried Collarbone Catfish from Chef John Folse](https://louisianacookin.com/fried-collarbone-catfish-chef-john-folse/): By: Chef John Folse Every Sunday after mass at St. James Catholic Church, Daddy would pile all eight of us in his Chevrolet coupe and we’d make our way down River Road to Vacherie Lane. Waiting for us with open arms were Mamere and Papere Folse. Only grandparents could be that excited to see eight
- [Fried Catfish](https://louisianacookin.com/fried-catfish/): Crispy, crunchy, tender, and flaky fried catfish is always a crowd-pleasing dish. Fried Catfish Makes 4 to 6 servings Ingredients 2 cups whole buttermilk ¼ cup hot sauce 6 (6-ounce) catfish fillets Vegetable oil, for frying 3 cups plain stone-ground yellow cornmeal 1 tablespoon Creole seasoning Lemon wedges, to serve Garnish: kosher salt Instructions In a
- [Green Bean Amandine](https://louisianacookin.com/green-bean-amandine/): This Green Bean Amandine is a timeless side dish elevated with buttery toasted almonds, garlic, and shallots. Blanched green beans stay crisp-tender while a splash of fresh lemon juice adds brightness to every bite—perfect for holiday tables or weeknight dinners alike. Green Bean Amandine Author: Chef Jean-Paul Bourgeois Makes 4 to 6 servings Ingredients
- [Blackened Catfish Sandwiches](https://louisianacookin.com/blackened-catfish-sandwiches/): "Traditionally, this recipe would have used redfish, which is the fish that almost became extinct from the popularity of blackening redfish. Today we’re using catfish to pay a little homage to where we believe this recipe comes from, the kitchen of Commander’s Palace when it was run by Louisiana chef Paul Prudhomme." - Chef Jean-Paul
- [Blackened Catfish Po’ Boys](https://louisianacookin.com/blackened-catfish-po-boys/): Give your po’ boy a bold, flavorful twist with these Blackened Catfish Po’ Boys, loaded with flaky, spice-rubbed catfish and a crisp, refreshing slaw.
- [Blackened Catfish with Green Onion Rice](https://louisianacookin.com/blackened-catfish-with-green-onion-rice/): Photography by Jim Bathie Fire up the grill for this bold and flavorful Blackened Catfish with Green Onion Rice. Tender catfish fillets are butter-bathed, coated in spicy Cajun seasoning, and seared in a cast-iron skillet for a perfectly crisp, smoky crust. Served with a bright, herb-flecked rice and charred lemons, it’s a Southern-style dish made
- [Sweet and Spicy Habanero Hot Wings](https://louisianacookin.com/sweet-and-spicy-habanero-hot-wings/): These Sweet and Spicy Habanero Hot Wings bring bold flavor and serious heat to your next game day or gathering. Coated in a savory spice blend with fennel, cumin, and garlic, the wings are roasted until crispy, then tossed in a fiery mix of melted habanero pepper jelly, butter, and Cajun hot sauce. The result
- [Corn and Shrimp Soup](https://louisianacookin.com/corn-and-shrimp-soup/): This Corn and Shrimp Soup is a chilled, creamy dish packed with bold Louisiana flavor and refreshing summer ingredients.
- [Pepper-Jelly Glazed Hot Wings](https://louisianacookin.com/pepper-jelly-glazed-hot-wings/): These Pepper Jelly-Glazed Hot Wings are the perfect balance of sweet, spicy, and smoky—ideal for game day, cookouts, or any casual gathering.
- [Fish En Papillote](https://louisianacookin.com/fish-en-papillote/): COOKING EN PAPILLOTE, or steaming food in a parchment paper pouch, is a light and foolproof way to prepare seafood. When fish, vegetables, and aromatics are sealed in the pouch, it retains the steam and juices during cooking, yielding an extremely flavorful result. In New Orleans, pompano is the traditional choice for this method, but any
- [Smoky Pickled Shrimp Salad](https://louisianacookin.com/smoky-pickled-shrimp-salad/): This Smoky Pickled Shrimp Salad by Chef Jeremy Conner is a vibrant, flavor-packed dish that combines Gulf shrimp with bold, citrusy, and smoky notes.
- [Creole Caesar Salad with Grilled Red Snapper](https://louisianacookin.com/creole-caesar-salad-with-grilled-red-snapper/): Grilled red snapper fillets make this Creole Caesar with Grilled Red Snapper a satisfying salad.
- [Bourbon Peach Hand Pies](https://louisianacookin.com/bourbon-peach-hand-pies/): These Bourbon Peach Hand Pies get a boozy twist with bourbon infused into the pie dough, peach filling, and glaze. Bourbon Peach Hand Pies Makes 14 Ingredients 1¾ cups all-purpose flour, divided ½ teaspoon kosher salt ½ cup cold unsalted butter, cubed 4 ounces cold cream cheese, cubed 2 tablespoons heavy whipping cream 3
- [17 Irresistible Recipes Made with Blackberries to Celebrate Summer's Bounty](https://louisianacookin.com/17-blackberries-recipes-to-celebrate-summers-bounty/): Blackberries are in season! And what better way to celebrate these juicy, sweet berries than with a whole slew of delicious recipes? From cobblers and pies to cocktails and crostatas, there’s no shortage of ways to enjoy blackberries at their peak. Here in Louisiana, we know a thing or two about good food. And we’re
- [Black and Blue Fruit Salad](https://louisianacookin.com/black-and-blue-fruit-salad/): Cane syrup and flaked coconut add layers of sweetness to this simple Black and Blue Fruit Salad.
- [Roasted Potato Salad with Creole Mustard Vinaigrette](https://louisianacookin.com/roasted-potato-salad-with-creole-mustard-vinaigrette/): Crispy potatoes and tangy mustard vinaigrette are a stellar combination in this Roasted Potato Salad with Creole Mustard Vinaigrette.
- [Tony Chachere's Celebrates 50 Years of Flavor. . .and it’s Only Just the Beginning!](https://louisianacookin.com/tony-chacheres-celebrates-50-years-flavor-just-beginning/): Tony Chachere’s® Famous Creole Cuisine is celebrating its 50th Anniversary! 50 years ago, the company began as a retirement hobby and a life-long dream come true for the company’s namesake, Tony Chachere. Mr. Tony was a noted sportsman, chef, and bon vivant of Opelousas, Louisiana. As Tony made his unsurpassed culinary delicacies for friends and
- [Stewed Okra](https://louisianacookin.com/stewed-okra/): This mix of bacon, okra, and tomatoes begs to be spooned onto some hot rice with this Stewed Okra recipe.
- [Manglier Smash Cocktail](https://louisianacookin.com/manglier-smash-cocktail/): This Manglier Smash Cocktail has a subtle note of manglier, a wild herb that grows in Louisiana.
- [12 Refreshing Chilled Desserts to Keep You Cool This Summer](https://louisianacookin.com/12-chilled-desserts-to-keep-you-cool-this-summer/): These chilled, fuss-free desserts will keep you satisfied all summer long. Chocolate Chicory Cream PieVIEW RECIPEOrange-Basil GranitaVIEW RECIPEFrozen Strawberry PieVIEW RECIPENo-Churn Peach Ice CreamVIEW RECIPEFrozen Blueberry Cream PieVIEW RECIPEKey Lime Icebox PieVIEW RECIPEBlackberry Cream PuffsVIEW RECIPECrispy Coconut Ice Cream BarsVIEW RECIPEBananas Foster Icebox CakeVIEW RECIPEBourbon-Pecan No-Bake CheesecakeVIEW RECIPECoffee Panna CottaVIEW RECIPEBlueberry-Lime Cheesecake BarsVIEW RECIPE
- [Chocolate Chicory Cream Pie](https://louisianacookin.com/chocolate-chicory-cream-pie/): This Chocolate Chicory Cream Pie starts with an easy homemade piecrust and is finished with coffee-infused chocolate custard and fluffy whipped cream.
- [Catfish Croquettes](https://louisianacookin.com/catfish-croquettes/): These Catfish Croquettes are crispy, golden bites of Louisiana comfort perfect for snacking, entertaining, or serving as a starter.
- [Bacon-Wrapped Catfish](https://louisianacookin.com/bacon-wrapped-catfish/): This Bacon-Wrapped Catfish recipe is a quick and flavorful dinner that proves everything really is better with bacon.
- [Buttermilk-Poached Catfish and Herbed Rice](https://louisianacookin.com/buttermilk-poached-catfish-and-herbed-rice/): This Buttermilk-Poached Catfish and Herbed Rice recipe is a comforting, flavorful dish that highlights a delicate poaching technique.
- [Smoked Catfish Dip](https://louisianacookin.com/smoked-catfish-dip/): This Smoked Catfish Dip is a flavorful Louisiana appetizer perfect for gatherings and casual entertaining.
- [34 Essential Summer Salad Recipes](https://louisianacookin.com/summer-salads/): Summertime calls for lighter, refreshing meals, and what better way to beat the heat than with a delicious salad? These 34 essential summer salad recipes are perfect for picnics, potlucks, backyard barbecues, or just a simple weeknight dinner. From classic favorites to creative new combinations, we’ve got a salad for every occasion. So grab your
- [Grilled Shrimp and Peach Salad](https://louisianacookin.com/grilled-shrimp-and-peach-salad/): With grilled peaches, shrimp, and a flavorful dressing, this Grilled Shrimp and Peach Salad is summertime on a plate.
- [Grilled Swordfish with Chimichurri](https://louisianacookin.com/grilled-swordfish-with-chimichurri/): Chimichurri, a fresh herb sauce that’s popular in Argentina, is a delicious complement to this grilled swordfish. Grilled Swordfish with Chimichurri Makes 4 servings Ingredients 4 cups loosely packed fresh parsley sprigs, coarsely chopped 3 cups loosely packed fresh cilantro sprigs, coarsely chopped Zest of 1 lemon 4 tablespoons fresh lemon juice 3 tablespoons
- [Parakeet Nordine Cocktail](https://louisianacookin.com/parakeet-nordine-cocktail/): This well-balanced gin cocktail showcases the herbal flavor of Chartreuse, a green liqueur that has been produced by the Carthusian Monks in France since 1737.
- [Orange-Basil Granita](https://louisianacookin.com/orange-basil-granita/): Made with just a handful of ingredients, this refreshing Orange-Basil Granita is the perfect summer dessert. Orange-Basil Granita Makes 4 servings Ingredients 1½ cups water ½ cup sugar ⅓ cup fresh basil leaves 2 teaspoons orange zest ½ cup fresh orange juice Garnish: orange slices, fresh basil leaves Instructions In a medium saucepan, bring
- [Tarte à la Bouillie with Strawberries](https://louisianacookin.com/tarte-a-la-bouillie-with-strawberries/): Photography by Jim BathieRecipe development by Kathleen KanenFood styling by Vanessa RocchioStyling by Maggie Ratliff Complete with a sugar cookie-like crust, this traditional Tarte à la Bouillie with Strawberries, which loosely translates to “burnt milk tart,” shines with first-of-the-season strawberries and a hint of lemon zest. Tarte à la Bouillie with Strawberries Makes 1
- [Frozen Strawberry Pie](https://louisianacookin.com/frozen-strawberry-pie/): When it comes to summer desserts, it doesn’t get much easier than this Frozen Strawberry Pie. A homemade graham cracker crust and fresh strawberry filling make it extra special. Frozen Strawberry Pie Makes 1 (9-inch) deep dish pie Ingredients 3 cups finely ground graham cracker crumbs ¾ cup plus 2 tablespoons unsalted butter, melted
- [Corn Cakes](https://louisianacookin.com/corn-cakes/): Turn fresh summer corn into crisp Corn Cakes studded with fresh herbs and roasted red peppers. Corn Cakes Makes 8 Ingredients 2 ears yellow corn in husks ⅔ cup plain yellow cornmeal ½ cup all-purpose flour 3 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1½ teaspoons Creole seasoning 1 teaspoon baking powder
- [Summer Vegetable Chili](https://louisianacookin.com/summer-vegetable-chili/): This Summer Vegetable Chili highlights the flavor of summer produce like tomatoes and peppers. Summer Vegetable Chili Makes 6 servings Ingredients 2 ears yellow corn in husks 1½ cups diced poblano pepper (about 2 large poblanos), seeded 1 cup diced yellow onion (about ½ medium onion) ⅓ cup diced jalapeño (about 1 medium jalapeño),
- [Shrimp Pasta Primavera](https://louisianacookin.com/shrimp-pasta-primavera/): This recipe for Shrimp Pasta Primavera is bursting with colorful vegetables, fresh shrimp, and Asiago cheese. Shrimp Pasta Primavera Makes 4 servings Ingredients 1 pound large fresh shrimp, peeled and deveined 2 tablespoons olive oil, divided 1 tablespoon Creole seasoning 1 cup chopped orange bell pepper (about 1 large bell pepper) 1 cup cherry
- [41 Favorite Crawfish Recipes](https://louisianacookin.com/41-favorite-crawfish-recipes/): We are always in the mood for crawfish. With these 40 favorite recipes, we know you will be too. To take a look at our newest crawfish recipes, head here. Want more Bayou State favorites? Check out our 22 Creative Boudin Recipes to Cook Now or 36 Knockout Louisiana Blue Crab Recipes for Summer. Craving more
- [Strawberry Shortcakes](https://louisianacookin.com/strawberry-shortcakes/): Sweet spring strawberries shine in this simple Strawberry Shortcakes recipe featuring fluffy angel biscuits and homemade whipped cream. Strawberry Shortcakes Makes about 6 Ingredients ¼ cup plus 2 tablespoons granulated sugar, divided 1½ tablespoons warm water (105° to 110°) 1 teaspoon active dry yeast 2½ cups all-purpose flour 1 teaspoon kosher salt ½ teaspoon
- [28 Irresistible Strawberry Recipes to Savor All Season](https://louisianacookin.com/28-irresistible-strawberry-recipes-to-savor-all-season/): Bursting with sweet, juicy flavor, Louisiana strawberries are the star of the season, and we’re celebrating them with 28 incredible recipes straight from the heart of the Bayou State. Whether you love them in classic cobblers, refreshing salads, or decadent desserts, these recipes highlight the best ways to enjoy this beloved local fruit. From Creole-inspired
- [Roasted Mini Potatoes](https://louisianacookin.com/roasted-mini-potatoes/): An easy side dish with only seven ingredients, these Roasted Mini Potatoes are perfectly seasoned and tender. Roasted Mini Potatoes Makes 4 servings Ingredients 1 (24-ounce) package fingerling potatoes, halved lengthwise 2 tablespoons olive oil 1½ teaspoons kosher salt, divided ½ teaspoon finely chopped fresh rosemary ½ teaspoon finely chopped fresh thyme ½ teaspoon
- [Swordfish Court Bouillon](https://louisianacookin.com/swordfish-court-bouillon/): Court bouillon (pronounced coo bee-yawn) is a tomato-based fish stew popular in Louisiana. In this Swordfish Court Bouillon, we used swordfish and fire-roasted tomatoes with delicious results. Swordfish Court Bouillon Makes about 8 cups Ingredients 1½ pounds skinless swordfish fillets, cut into 1-inch pieces 2 teaspoons Creole seasoning ¼ cup unsalted butter 1 cup
- [Carrot-Gruyère Soufflés](https://louisianacookin.com/carrot-gruyere-souffles/): Fresh sage and Gruyère cheese add lots of earthy, rich flavor to these savory Carrot-Gruyère Soufflés. Carrot-Gruyère Soufflés Makes 6 Ingredients 3 large carrots, peeled and roughly chopped 1 clove garlic, smashed 1 tablespoon unsalted butter, melted 1 tablespoon chopped fresh sage 1 teaspoon kosher salt, divided 1¼ cups whole milk, divided 2 tablespoons
- [Cane Syrup-Roasted Rainbow Carrots](https://louisianacookin.com/cane-syrup-roasted-rainbow-carrots/): Colorful carrots get roasted with sweet cane syrup and spicy cayenne for a side dish you’ll crave time and time again.
- [Air Fryer Creole Shrimp Dinner](https://louisianacookin.com/air-fryer-creole-shrimp-dinner/): Simply flavored with Creole seasoning and garlic, this easy Air Fryer Creole Shrimp Dinner recipe comes together quickly for a flavorful dinner.
- [Shrimp and Tasso Étouffée](https://louisianacookin.com/shrimp-and-tasso-etouffee/): For a satisfying meal that comes together quickly, do as the Cajuns do and turn to this Shrimp and Tasso Étouffée. Get the rice cooking just before you start the roux, and this comforting dinner will end up coming together at about the same time. Shrimp and Tasso Étouffée Makes 4 servings Ingredients ¼
- [Pepper-Seared Lamb Chops with Strawberry Glaze](https://louisianacookin.com/pepper-seared-lamb-chops-with-strawberry-glaze/): Chef John D. Folse’s pepper-seared lamb chops are crusted with pink and black peppercorns, then finished with a rich strawberry glaze made with fresh berries, wine, and demi-glace. Earthy mushrooms and herbs round out this bold, elegant dish. Pepper-Seared Lamb Chops with Strawberry Glaze Author: Chef John D. Folse Makes 6 servings Ingredients 12
- [Beet Risotto with Lemony Roasted Asparagus](https://louisianacookin.com/beet-risotto-with-lemony-roasted-asparagus/): This Beet Risotto with Lemony Roasted Asparagus is a vibrant, flavor-packed dish inspired by a memorable Louisiana meal. Creamy, earthy risotto is balanced by zesty roasted asparagus, fresh herbs, and a touch of lemon—an elegant and unforgettable way to enjoy seasonal vegetables. Beet Risotto with Lemony Roasted Asparagus Makes 4 to 6 servings Ingredients
- [Golden Beet Cake with Cream Cheese Frosting](https://louisianacookin.com/golden-beet-cake-with-cream-cheese-frosting/): Earthy golden beets add moisture, natural sweetness, and stunning color to this spiced layer cake, which gets finished with a classic cream cheese frosting and a sprinkle of pistachios for crunch and contrast. A vibrant twist on carrot cake that’s just as cozy and crave-worthy! Golden Beet Cake with Cream Cheese Frosting Makes 1
- [Seared Grouper with Beet and Pecan Romesco and Crispy Beet Greens](https://louisianacookin.com/seared-grouper-with-beet-and-pecan-romesco-and-crispy-beet-greens/): This seared grouper is elevated with a tangy beet and pecan romesco sauce and topped with crispy roasted beet greens for texture and flavor. Fresh basil and toasted pecans finish the dish, making it a colorful, nutrient-rich entrée that’s as impressive as it is delicious. Seared Grouper with Beet and Pecan Romesco and Crispy Beet
- [Sweet Potato-Crusted Quiche](https://louisianacookin.com/sweet-potato-crusted-quiche/): This Sweet Potato-Crusted Quiche is a wholesome and flavorful twist on the classic breakfast dish. Instead of a traditional pie crust, mashed roasted sweet potatoes form a hearty, gluten-free base, packed with natural sweetness and nutrients. The filling combines crispy bacon, sautéed kale, creamy Greek yogurt, smoked Gruyère cheese, and fresh green onions for a
- [The Honeymoon Phase](https://louisianacookin.com/the-honeymoon-phase/): STORY AND RECIPE BY ALEXANDRIA BOWLER | PHOTOGRAPHY BY RANDY KRAUSE SCHMIDT Working in restaurants can be incredibly challenging. Long hours are the norm, and it’s demanding, both mentally and physically. The requirements often prevent us from having relationships, children, and pets. We have to give up time with loved ones on holidays and regularly miss
- [Fried Onion Strings](https://louisianacookin.com/fried-onion-strings/): Crispy, golden, and packed with flavor, these Fried Onion Strings are the ultimate Southern-inspired snack or side. Thinly sliced yellow onions are soaked in egg, dredged in a seasoned flour mixture featuring Pi-YAHHHHH!! Seasoning, then fried to crunchy perfection in peanut oil. Perfect for topping burgers, serving as a party appetizer, or enjoying on their
- [Roast Beef Po’ Boys](https://louisianacookin.com/roast-beef-po-boys/): Bring the bold flavors of Louisiana to your kitchen with this Roast Beef Po’ Boy recipe, made unforgettable with a generous shake of Pi-YAHHHHH!! Seasoning. This New Orleans classic features a tender Angus chuck roast, seared and slow-simmered in a rich, savory gravy with onion soup mix, garlic, hot sauce, and Worcestershire. Served on buttery
- [Pastel Butter Cookies](https://louisianacookin.com/pastel-butter-cookies/): These Pastel Butter Cookies are a soft, melt-in-your-mouth treat with a pop of color and fruity sweetness. Made with rich butter, vanilla, and a dusting of fruit-infused confectioners’ sugar, they’re perfect for spring gatherings, baby showers, Easter celebrations, or as a charming homemade gift. Simple to prepare and full of buttery goodness, these cookies are
- [Pork Tenderloin with Strawberry-Rum Barbecue Sauce](https://louisianacookin.com/pork-tenderloin-with-strawberry-rum-barbecue-sauce/): Prepare the sauce ahead of time to make this dish on a weeknight. Pork Tenderloin with Strawberry-Rum Barbecue Sauce Makes about 6 servings Ingredients 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 (13-ounce) pork tenderloins, trimmed 1 tablespoon olive oil Strawberry-Rum Barbecue Sauce (recipe follows) Green salad and mashed potatoes, to serve
- [Strawberry Balsamic Bruschetta](https://louisianacookin.com/strawberry-balsamic-bruschetta/): Every bite of this Strawberry Balsamic Bruschetta bursts with a delightful contrast of sweet, tangy, and herbal flavors. Strawberry Balsamic Bruschetta Makes 10 to 12 Servings Ingredients 1 (16-ounce) container fresh strawberries, trimmed and quartered 3 tablespoons white balsamic glaze ¼ teaspoon kosher salt 24 (¼-inch-thick) slices French baguette ¼ cup olive oil ½
- [Mint and Rose Strawberry Tea](https://louisianacookin.com/mint-and-rose-strawberry-tea/): A glass of this Mint and Rose Strawberry Tea is the most refreshing way to ring in spring.
- [Primary Colors: Painting the Past and Present with Alvin Batiste](https://louisianacookin.com/primary-colors-paitning-the-past-and-present-with-alvin-batiste/): Folk Artist Alvin Batiste tells his own truth. He paints stories of rural black life in the South, scenes 62-year-old artist experienced or imagined as a kid
- [Catch & Cook: From Dock to Plate with Chef Michael Nelson](https://louisianacookin.com/catch-cook-from-dock-to-plate-with-chef-michael-nelson/): Story by Daniel Schumacher | Recipe Photography by Sam Hanna | Recipes by Chef Michael Nelson In terms of raw coastline, the Bayou State ranks third in the country with 7,700 miles of coastline along the Gulf, according to the National Oceanic and Atmospheric Administration. Along those inland waters and then out into the depths,
- [The Mighty Catfish: Chasing Louisiana’s Most Iconic Catch](https://louisianacookin.com/the-mighty-catfish-chasing-louisianas-most-iconic-catch/): Food Photography by Jim Bathie | Food Styling by Kathleen Kanen | Styling by Haley Bilunas When it comes to spending a relaxing day out on the water, angling for catfish in Louisiana is a terrific way to spend an afternoon. Found in lakes, rivers, and bayous throughout the state, catfish put up a good
- [Swordfish Bolognese](https://louisianacookin.com/swordfish-bolognese/): This Swordfish Bolognese puts a coastal twist on an Italian classic. Fresh swordfish is seasoned like Italian sausage, pan-seared, and broken into savory bites before being simmered in a rich tomato, porcini, and cream sauce. Tossed with pasta and topped with fresh Parmesan, it’s a bold, comforting dish that beautifully blends seafood and tradition. Swordfish
- [Tempura Fin Wings](https://louisianacookin.com/tempura-fin-wings/): Crispy, bold, and packed with flavor, these Tempura Fin Wings turn fish collars into an irresistible appetizer or main dish. Lightly battered and fried to golden perfection, the collars are brushed with a sweet and spicy Korean glaze and served alongside a crunchy, refreshing noodle salad tossed with fresh veggies, herbs, and crispy chicken skin.
- [Swordfish BBQ](https://louisianacookin.com/swordfish-bbq/): Give your next barbecue a coastal twist with this bold Swordfish BBQ recipe. Smoked low and slow with a flavorful blend of spices, swordfish collars, vertebrae cuts, and dorsal muscle are cooked until tender and pull-apart ready. Served with your favorite barbecue sauce and classic sides, it’s a seafood spin on Southern-style barbecue that’s packed
- [Tuna Burgers](https://louisianacookin.com/tuna-burgers/): Elevate your burger game with these flavorful Tuna Burgers made from fresh bluefin, yellowfin, or bigeye tuna. Served on a toasted bun with crispy, smoky Swordfish Bacon, these burgers are seared to perfection while staying tender and slightly rare inside. Perfect for seafood lovers looking for a bold, gourmet twist on a classic favorite. Tuna
- [Seafood Yakamein](https://louisianacookin.com/seafood-yakamein/): Story and Recipe by Chef John D. Folse In all my years of living along the Mississippi River, studying foods, and traveling across the globe, I had never heard of a New Orleans dish called yakamein. Some schools of thought suggest that yakamein arrived in New Orleans with Chinese immigrants in the mid-1800s. Their
- [Catfish BLTs](https://louisianacookin.com/catfish-blts/): Photography by Jim Bathie Give the classic BLT a bold Southern twist with these crispy, golden-fried Catfish BLTs. Tender catfish fillets are soaked in a buttermilk-hot sauce marinade, dredged in seasoned cornmeal, and fried to perfection before being stacked with smoky bacon, fresh tomatoes, and crisp lettuce on toasted white bread. Served with tartar sauce,
- [Catfish Nuggets with Rice Grits and Hot Honey](https://louisianacookin.com/catfish-nuggets-with-rice-grits-and-hot-honey/): Crispy, golden catfish nuggets pair perfectly with rich, creamy rice grits in this crave-worthy Catfish Nuggets with Rice Grits and Hot Honey.
- [Cornmeal Fried Catfish with Creamy Creole Sauce](https://louisianacookin.com/cornmeal-fried-catfish-with-creamy-creole-sauce/): Golden, crispy, and full of Southern flavor, Cornmeal Fried Catfish with Creamy Creole Sauce is a classic Louisiana dish perfect for any seafood lover.
- [Chef Chat: Chef Christopher Dupont](https://louisianacookin.com/chef-chat-chef-christopher-dupont/): Chef Chris Dupont isn’t looking to copy the regular New Orleans dining experience. At Étoile, with an exquisite tasting menu and top-notch staff dedicated to adding personal touches, the guest experience is quite unlike any other you may find in the Crescent City. We got in touch with Chris to learn more about his
- [Quick Crawfish Bisque](https://louisianacookin.com/quick-crawfish-bisque/): This Quick Crawfish Bisque is perfect for a weeknight meal. Get more great Cajun and Creole recipes in Louisiana Cookin's January/February 2017 issue. Now on newsstands!
- [Grilled Barbecue Shrimp](https://louisianacookin.com/grilled-barbecue-shrimp/): For this recipe, shrimp are marinated in a New Orleans-style barbecue sauce before being grilled. Grilled Barbecue Shrimp Makes 4 servings Ingredients 4 dried bay leaves 3 cloves garlic, thinly sliced 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons kosher salt 1 teaspoon smoked paprika 1 teaspoon crushed red pepper ½
- [Crawfish Pistolettes](https://louisianacookin.com/crawfish-pistolettes/): These fried pockets of dough are stuffed with an irresistible crawfish and cheese filling. Crawfish Pistolettes Makes 16 Servings Ingredients ¼ cup unsalted butter 1 cup chopped yellow onion ½ cup chopped celery ½ cup chopped green bell pepper 2 tablespoons minced garlic 1 teaspoon Cajun seasoning ½ teaspoon kosher salt ¼ teaspoon ground
- [Oyster Cakes with Spicy Mayo](https://louisianacookin.com/oyster-cakes-with-spicy-mayo/): Oyster Cakes with Spicy Mayo Makes 8 Ingredients 4 cups leftover Oyster Dressing (recipe follows) 1 large egg, lightly beaten ⅓ cup all-purpose flour ¼ cup unsalted butter ¼ cup olive oil ½ cup mayonnaise 2 tablespoons chopped spicy pickles 2 tablespoons capers, chopped 1 tablespoon chopped fresh thyme 1 teaspoon chopped garlic 1
- [30 No-Sweat Summer Pasta Recipes for Effortless Entertaining](https://louisianacookin.com/30-no-sweat-summer-pasta-recipes-for-effortless-entertaining/): Summer is here, and the last thing you want to do is slave away in a hot kitchen. But that doesn’t mean you have to sacrifice flavor or fun when it comes to feeding your friends and family. Get ready to embrace effortless entertaining with these 30 no-sweat summer pasta recipes. We’ve curated a collection
- [Corn Maque Choux](https://louisianacookin.com/corn-maque-choux-2/): A true Louisiana classic, Corn Maque Choux is a rich and flavorful Louisiana side dish made with fresh corn, smoky tasso ham, colorful bell peppers, and aromatic seasonings. Simmered in a savory chicken stock with a hint of heat from jalapeño and hot sauce, this dish delivers bold, comforting flavor in every bite. Finished with
- [Watermelon-Lime Sorbet](https://louisianacookin.com/watermelon-lime-sorbet/): Watermelon-Lime Sorbet is just what you need when it's hot outside. Watermelon-Lime Sorbet Serves: 3 Servings Ingredients 1½ cups water ½ cup sugar 1 tablespoon light corn syrup Pinch of salt 3 large mint sprigs, crushed 3 cups cubed watermelon 2 teaspoons lime zest 3 tablespoons fresh lime juice Garnish: lime wedges, fresh mint
- [The Watermelon Gin](https://louisianacookin.com/the-watermelon-gin/): This cooling concoction will be your go-to summer cocktail for years to come. The Watermelon Gin Serves: 6 Servings Ingredients 3 pounds fresh-cut seedless watermelon 1 cup Hendrick’s Gin 1 teaspoon coriander seeds ¼ cup honey ¼ cup fresh lime juice 3 tablespoons fresh orange juice 2 cups cubed watermelon, frozen Club soda or
- [9 Refreshing Watermelon Recipes for a Sweet Louisiana Summer](https://louisianacookin.com/9-refreshing-watermelon-recipes/): As the Louisiana sun climbs high in the sky and humidity hangs thick in the air, there’s one fruit that reigns supreme as the ultimate summer refreshment: The watermelon. Its juicy, crimson flesh offers a sweet reprieve from the heat, and its versatility in the kitchen knows no bounds. From light and refreshing salads to
- [Spicy Watermelon Margaritas](https://louisianacookin.com/spicy-watermelon-margaritas/): Photography by John O’hagan Cool off with a bold, refreshing twist on a summer classic. These Spicy Watermelon Margaritas blend frozen watermelon, fresh lime juice, and a splash of jalapeño-infused tequila for just the right balance of sweet, tart, and heat. Finished with a Tajín-rimmed glass and fresh watermelon garnish, this easy-to-make cocktail is the
- [Peas and Cornbread Layered Salad](https://louisianacookin.com/peas-and-cornbread-layered-salad/): This Peas and Cornbread Layered Salad will make a splash at your next summer gathering. Peas and Cornbread Layered Salad Ingredients 1½ cups mayonnaise* 1½ cups sour cream 1 tablespoon apple cider vinegar ¼ cup chopped fresh dill 2 tablespoons chopped fresh chives 1¼ teaspoons kosher salt, divided ½ teaspoon ground black pepper 1
- [Creamy Tomato Radish Salad](https://louisianacookin.com/creamy-tomato-radish-salad/): This Creamy Tomato Radish Salad is a crisp, colorful side dish that’s perfect for warm-weather gatherings. Fresh tomatoes, cucumbers, and radishes are tossed in a zesty rémoulade-style dressing with green onion and crushed red pepper for a tangy kick. Topped with golden, crispy fried shallots for texture and flavor, it’s a refreshing, Southern salad that
- [Summer Tomato and Black-Eyed Pea Salad](https://louisianacookin.com/summer-tomato-and-black-eyed-pea-salad/): This Summer Tomato and Black-Eyed Pea Salad is a fresh, flavorful dish that celebrates the best of Southern summer produce.
- [Grilled Chicory Salad with Warm Cane Syrup-Coffee Vinaigrette](https://louisianacookin.com/grilled-chicory-salad-with-warm-cane-syrup-coffee-vinaigrette/): Smoky, sweet, and bold, this Grilled Chicory Salad with Warm Cane Syrup-Coffee Vinaigrette is a vibrant summer side packed with Louisiana flavor.
- [Chef Nina Compton Shares Creole-Caribbean Recipes in New Cookbook Kwéyòl / Creole](https://louisianacookin.com/chef-nina-compton-shares-creole-caribbean-recipes-in-new-cookbook-kweyol-creole/): Story by Daniel Schumacher | Recipes and Photography Reprinted with Permisson from Kwéyòl / Creole: Recipes, Stories and Tings from a St. Lucian Chef's Journey by Nina Compton with Osayi Endolyn Copyright © 2025. Photographs by Brittany Conerly and L. Kasimu Harris | Illustrations by Fiona Compton Published by Clarkson Potter, A Division of Penguin Random
- [Fried Okra and Tomato Salad](https://louisianacookin.com/fried-okra-and-tomato-salad/): Crispy, golden fried okra meets juicy heirloom tomatoes and peppery arugula in this fresh, Southern-inspired salad. Tossed with a creamy Herbed Buttermilk Dressing, this Fried Okra and Tomato Salad delivers the perfect balance of crunchy, cool, and tangy flavors. It’s a great way to showcase peak-season produce and makes a standout side or light main
- [How To Support Those Affected by the Central Texas Flooding](https://louisianacookin.com/how-to-support-those-affected-by-the-central-texas-flooding/): At Louisiana Cookin’, our hearts are heavy as we witness the devastation unfolding in Central Texas. Catastrophic flooding over the Fourth of July weekend has claimed lives, displaced families, and left communities shattered. We stand in solidarity with our neighbors in Texas and urge our readers to consider supporting the organizations actively rebuilding the communities. Below,
- [Momma K’s Shrimp Fettuccine](https://louisianacookin.com/momma-k-shrimp-fettuccine/): In this fettuccine recipe, there’s no cream or milk involved, not when it comes to Chef Jean-Paul’s own Momma K’s Shrimp Fettuccine.
- [Summer Squash Pasta](https://louisianacookin.com/summer-squash-pasta/): Celebrate the flavors of the season with this vibrant Summer Squash Pasta recipe! Featuring tender ribbons of zucchini and yellow squash, creamy goat cheese, and succulent shrimp in a rich brown butter sauce, this dish is a fresh and satisfying way to savor summer’s bounty. Topped with toasted pine nuts, bright lemon, and fragrant basil,
- [Shrimp Boil Pasta](https://louisianacookin.com/shrimp-boil-pasta/): Photography by Jim Bathie This Shrimp Boil Pasta is packed with the flavors of a summertime shrimp boil! Shrimp Boil Pasta Makes 6 servings Ingredients 2 tablespoons unsalted butter 1 pound large fresh shrimp, peeled and deveined 1 tablespoon plus ½ teaspoon Creole seasoning, divided 1⅓ cups chopped yellow onion (about ½ large onion)
- [Blackberry Shortcake Cobbler](https://louisianacookin.com/blackberry-shortcake-cobbler/): Enjoy the best of both worlds with this delectable blackberry shortcake cobbler, featuring a buttery biscuit topping over a sweet and juicy berry filling. Blackberry Shortcake Cobbler Makes 8 to 10 Servings Ingredients 8 cups fresh blackberries ¾ cup plus 3 tablespoons granulated sugar, divided ¼ cup water 3 tablespoons cornstarch 1 tablespoon lemon
- [Blackberry Cream Puffs](https://louisianacookin.com/blackberry-cream-puffs/): These Blackberry Cream Puffs are filled with luscious lime-zested whipped cream and sandwich ripe blackberries, offering a delightful burst of fruity flavor in every bite. Blackberry Cream Puffs Makes about 18 Ingredients ½ cup unsalted butter, cubed ½ cup water ½ cup whole milk 2 teaspoons granulated sugar 1 teaspoon kosher salt 1 cup
- [Blackberry-Bourbon Boulevardier](https://louisianacookin.com/blackberry-bourbon-boulevardier/): Our Blackberry Bourbon Boulevardier is a sophisticated cocktail that blends the rich, smoky flavors of bourbon with the fruity sweetness of blackberries and the classic bitterness of Campari, creating a refined and refreshing twist on the traditional Boulevardier. Blackberry-Bourbon Boulevardier Ingredients 2 (6-ounce) packages fresh blackberries 6 ounces bourbon, chilled 6 ounces sweet vermouth,
- [Cocktail Trio](https://louisianacookin.com/cocktail-trio/): Bayou Bubbler Makes 1 Ingredients 1 (12-ounce) lager beer 1½ ounces Aperol or Campari ½ ounce fresh orange juice ½ ounce fresh lemon juice Garnish: lemon wedge Instructions In a chilled glass, pour beer. Stir in Aperol or Campari, orange juice, and lemon juice. Garnish with lemon wedge, if desired. 3.5.3251 Taproom Mule
- [Garden Gimlet](https://louisianacookin.com/garden-gimlet/): Photography by Jim Bathie Fresh, bright, and herbaceous, this Garden Gimlet is the perfect summer cocktail for backyard gatherings and warm Louisiana nights. Made with muddled basil and mint, crisp limeade, gin, elderflower liqueur, and syrup, it’s a refreshing, floral-forward drink served ice-cold and garnished with fresh herbs and citrus. Easy to batch and endlessly
- [Spiced Fig-Ginger Cocktail](https://louisianacookin.com/spiced-fig-ginger-cocktail/): This Spiced Fig-Ginger Cocktail blends spiced rum, fig jam, fresh orange juice, and homemade fig syrup for a rich, fruity drink with a hint of warmth. Topped with fizzy ginger beer and garnished with fresh figs and orange peel, it’s a bold, flavorful cocktail for any occasion. Spiced Fig-Ginger Cocktail Makes 1 serving Ingredients
- [Tubing with Dad Cocktail](https://louisianacookin.com/tubing-with-dad-cocktail/): This Tubing with Dad Cocktail is a tropical, rum-forward cocktail from Colin Williams at Saffron NOLA, blending Puerto Rican and Jamaican rums with pineapple juice, coconut cream, fresh lime, and a splash of blue curaçao. Bright, refreshing, and fun to garnish with mint and gummies, it’s a playful drink perfect for summer. Tubing with Dad
- [Tubing with Dad](https://louisianacookin.com/tubing-with-dad/): Story and Recipe by Colin Williams | Photography by Randy Krause Schmidt Living in Louisiana has opened up an amazing number of opportunities to spend time out on the water. Whether it’s a quick(ish) fishing trip or a day kayaking on Bayou St. John, we have
- [10 Sweet & Savory Fig Recipes](https://louisianacookin.com/fig-recipes/): Figs are one of those fruits that just scream elegance. Their delicate sweetness and unique texture make them perfect for both sweet and savory dishes. Whether you’re a seasoned fig fanatic or just discovering their charms, these five recipes will have you hooked. Fig JamVIEW RECIPEBacon-Wrapped Spiced FigsVIEW RECIPEPaw-Paw’s Pain Perdu with Vanilla-Infused FigsVIEW
- [Figgy Barbecue Pulled Pork](https://louisianacookin.com/figgy-barbecue-pulled-pork/): Figgy Barbecue Pulled Pork is a tender, flavorful slow-cooker recipe made with pork shoulder, sweet onions, fig preserves, fresh figs, and barbecue sauce. Finished with a rich, tangy fig-infused sauce, it’s a delicious twist on classic pulled pork. Figgy Barbecue Pulled Pork Makes 8 servings Ingredients 1 large sweet onion, thinly sliced 3 tablespoons
- [Fig Jam](https://louisianacookin.com/fig-jam/): Sweet, spiced, and beautifully simple, this Fig Jam recipe transforms fresh figs into a rich, spreadable preserve with warm notes of cinnamon and a bright pop of lemon. Made with just a handful of ingredients, this easy homemade jam simmers down to a thick, glossy finish perfect for pairing with biscuits, toast, or your favorite
- [Fig Pound Cake Crumb Bars](https://louisianacookin.com/fig-pound-cake-crumb-bars/): These Fig Pound Cake Crumb Bars are a decadent twist on a classic dessert, layering sweet fig jam and fresh figs between buttery, cardamom-spiced pound cake crumbles. Baked until golden and crisp on top, these bars are rich, flavorful, and perfect for any occasion. Fig Pound Cake Crumb Bars Makes 9 Ingredients 4 cups
- [Bacon-Wrapped Spiced Figs](https://louisianacookin.com/bacon-wrapped-spiced-figs/): These Bacon-Wrapped Spiced Figs are a savory-sweet appetizer made with fresh figs, crispy bacon, and a warm blend of coriander, cumin, cinnamon, and cayenne. Baked until caramelized and golden, these easy, crowd-pleasing bites are perfect for entertaining. Bacon-Wrapped Spiced Figs Makes 12 Ingredients 12 slices center-cut bacon ½ teaspoon ground coriander ½ teaspoon ground
- [Paw-Paw’s Pain Perdu with Vanilla-Infused Figs](https://louisianacookin.com/paw-paws-pain-perdu-with-vanilla-infused-figs/): Paw-Paw’s Pain Perdu with Vanilla-Infused Figs, a recipe by Amber Wilson from For the Love of the South, is a rich, custardy French toast made with challah bread, warm spices, and a touch of honey. Served with tender, vanilla-simmered figs, this classic Louisiana dish is sweet, comforting, and perfect for a special brunch. Paw-Paw’s Pain
- [Brown Sugar Fig Cake](https://louisianacookin.com/brown-sugar-fig-cake/): This Brown Sugar Fig Cake is a tender, buttery skillet cake made with rich brown sugar, fresh figs, and a hint of vanilla. Baked to golden perfection and topped with sweet, caramelized figs, it’s a simple yet impressive dessert to serve warm straight from the oven. Brown Sugar Fig Cake Makes 1 (10-inch) cake
- [18 Tempting Blueberry Recipes to Boost Your Day](https://louisianacookin.com/blueberry-recipes/): Get ready to elevate your taste buds with these 18 tempting blueberry recipes! From vibrant cocktail options to decadent desserts and everything in between, this collection of recipes will inspire you to get creative in the kitchen and enjoy the incredible versatility of this fruit, which grows exceptionally well in Louisiana. So, grab a basket
- [Blueberry-Lime Cheesecake Bars](https://louisianacookin.com/blueberry-lime-cheesecake-bars/): Tangy lime and juicy blueberries take center stage in these irresistible Blueberry-Lime Cheesecake Bars, perfect for a refreshing summer dessert. Blueberry-Lime Cheesecake Bars Makes 12 Ingredients 1¾ cups graham cracker crumbs (about 16 crackers) ¼ cup firmly packed dark brown sugar ¼ teaspoon kosher salt ½ cup unsalted butter, melted 1½ teaspoons vanilla extract,
- [Lemon-Blueberry Bread Pudding](https://louisianacookin.com/lemon-blueberry-bread-pudding/): Bright, creamy, and bursting with fresh flavor, this Lemon-Blueberry Bread Pudding is part of our Sweet Finish feature in the March/April issue.
- [23 Luscious Peach Recipes to Capture Summer's Sweetness](https://louisianacookin.com/peach-recipes/): Summer’s golden fruit is approaching its peak, and we’re here to help you make the most of it. Get ready to sink your teeth into 23 luscious peach recipes that capture the essence of the season. From sweet treats to savory delights, we’ve got you covered with everything you need to transform this juicy stone
- [Peach-Buttermilk Cake with Swiss Meringue Buttercream](https://louisianacookin.com/peach-buttermilk-cake-with-swiss-meringue-buttercream/): Peach-Buttermilk Cake with Swiss Meringue Buttercream Ingredients ½ cup unsalted butter, softened 1 ¹⁄₃ cups sugar 2 large eggs 1 teaspoon lemon zest 1 teaspoon vanilla extract 2 cups all-purpose fl our 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon kosher salt 1 cup thawed frozen whole buttermilk 1 cup chopped fresh
- [Peach-Vanilla Queenies](https://louisianacookin.com/peach-vanilla-queenies/): Photography by John O’hagan Inspired by the French kouign amann (pronounced “kween ah-mahn”), these Peach-Vanilla Queenies are as easy as they are satisfying. Peach-Vanilla Queenies Makes 6 Ingredients 1 cup chopped peeled fresh peaches ¼ cup granulated sugar 1 teaspoon vanilla extract ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed 8 tablespoons firmly packed
- [Peach Cobbler Bars](https://louisianacookin.com/peach-cobbler-bars/): These Peach Cobbler Bars are the perfect way to enjoy a classic Southern dessert in a portable, crowd-pleasing form. Fresh, juicy peaches are tossed with warm spices, lemon, and almond extract, then layered between a buttery, crumbly crust and topping. With a hint of oats for texture and a golden finish, these easy-to-make bars are
- [Roasted Strawberry Cake with Orange Curd and White Chocolate Frosting](https://louisianacookin.com/roasted-strawberry-cake-with-orange-curd-and-white-chocolate-frosting/): A mild December will often show the beginning of Ponchatoula strawberry season. Treat your guests to this Roasted Strawberry Cake with Orange Curd and White Chocolate Frosting and they’ll love you for it. Roasted Strawberry Cake with Orange Curd and White Chocolate Frosting Makes 1 (8-inch) cake Ingredients 2 pounds fresh strawberries, hulled and
- [Strawberry-Orange Layer Cake](https://louisianacookin.com/strawberry-orange-layer-cake/): Celebrate strawberry season with this towering showstopper. Strawberry-Orange Layer Cake Makes 1 (8-Inch) Cake Ingredients 3 cups sugar 1 tablespoon orange zest 1½ cups unsalted butter, room temperature 5 large eggs, room temperature 4½ cups cake flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ¾ cup whole milk, room
- [Strawberry Wine Shortcake with Cream Biscuits](https://louisianacookin.com/strawberry-wine-shortcake-with-cream-biscuits/): Story by Chef John D. Folse and Michaela D. York Recipe by Chef John D. Folse Photography by John O’Hagan Food styling by Vanessa Rocchio Styling by Maggie Ratliff Thirty years ago, I had the pleasure of traveling to Napa Valley, California, with Chefs Dean Fearing, Stormin’ Norman Van Aken, and Stephan Pyles. The real
- [Red Snapper and Shrimp Summer Ceviche](https://louisianacookin.com/red-snapper-and-shrimp-summer-ceviche/): Beat the heat with this bright and refreshing Red Snapper and Shrimp Summer Ceviche. Light and flavorful this dish brings bold coastal flavors to your table.
- [Shrimp Creole with Slow-Roasted Tomatoes](https://louisianacookin.com/shrimp-creole-with-slow-roasted-tomatoes/): This Shrimp Creole with Slow-Roasted Tomatoes is a comforting classic made with tender shrimp simmered in a richly seasoned tomato sauce. Slow-roasting plum tomatoes adds deep, concentrated flavor to the dish, while a mix of onion, bell pepper, celery, and Cajun spices brings out the bold, savory character of this beloved Creole staple. Served over
- [Shrimp and Pimiento Cheese Grits Cakes](https://louisianacookin.com/shrimp-and-pimiento-cheese-grits-cakes/): Photography by Jim Bathie For a comforting and flavor-packed dish, these Shrimp and Pimiento Cheese Grits Cakes deliver big on Louisiana-inspired indulgence. Crisp, golden-fried grits cakes made with sharp Cheddar, pimientos, and fresh thyme create the perfect base for tender shrimp simmered in a pancetta-tomato pan sauce. It’s a satisfying combination of creamy, crispy, and
- [Louisiana-Style Shrimp Boil](https://louisianacookin.com/louisiana-style-shrimp-boil/): Photography by Jim Bathie This Louisiana-Style Shrimp Boil is a hearty, flavor-packed one-pot meal featuring fresh shrimp, smoky andouille sausage, sweet corn, and tender potatoes, all simmered in a boldly seasoned broth. Finished with a rich garlic butter and served alongside a zesty Spicy Rémoulade, this classic dish is perfect for gatherings, backyard boils, or
- [Grilled Barbecue Shrimp](https://louisianacookin.com/grilled-barbecue-shrimp-2/): Photography by Jim Bathie This Grilled Barbecue Shrimp recipe delivers bold, smoky flavor with every bite. Jumbo head-on shrimp are marinated in a zesty blend of lemon juice, garlic, Worcestershire, and spices, then quickly grilled to perfection. Served with a rich, buttery marinade for dipping and plenty of fresh French bread, this dish makes a
- [Tomato-Peach Shrimp Cocktail](https://louisianacookin.com/tomato-peach-shrimp-cocktail/): This Tomato-Peach Shrimp Cocktail puts a fresh, seasonal spin on the classic appetizer. Juicy cherry tomatoes and ripe peaches are tossed with sweet chili sauce, lime, and a hint of horseradish to create a bright, zesty base. Served with pan-seared jumbo shrimp and garnished with fresh cilantro and lime, it’s a vibrant, refreshing dish perfect
- [Key Lime Icebox Pie](https://louisianacookin.com/key-lime-icebox-pie/): On the hot and hazy days in Louisiana high summer, icebox pies like this Key Lime Icebox Pie one are a joyful respite. They’re simple, full of flavor, and don’t require much time in the oven (we do love a crisp crust, so we had to give it a little time baking). Fresh Key limes
- [Sweet Potato Hash](https://louisianacookin.com/sweet-potato-hash/): Photography by Jim Bathie This Sweet Potato Hash is a hearty, flavor-packed side dish perfect for any brunch or weeknight dinner. Roasted sweet potatoes, crisp bacon, and colorful bell peppers come together with smoky paprika and zesty seasoning for a satisfying dish with great texture and bold, savory flavor. It’s finished with fresh parsley for
- [Cheesy Andouille Breakfast Croissants](https://louisianacookin.com/cheesy-andouille-breakfast-croissants/): Photgraphy by Jim Bathie Start your morning with these indulgent Cheesy Andouille Breakfast Croissants, packed with bold, savory flavors. Flaky croissants are filled with melted Monterey Jack cheese, spicy andouille sausage, and perfectly poached eggs, then drizzled with a tangy Creole mustard sauce. Finished with a sprinkle of seasoning and fresh green onion, this hearty
- [Herbed Grilled Chicken with Harissa-Honey Arugula Salad](https://louisianacookin.com/herbed-grilled-chicken-with-harissa-honey-arugula-salad/): This vibrant Herbed Grilled Chicken with Harissa-Honey Arugula Salad is a fresh, flavor-packed dish perfect for summertime meals. Juicy, herb-marinated chicken breasts are grilled to perfection and served alongside a colorful mix of arugula, zucchini ribbons, sweet bell pepper, smoked almonds, and feta. Tossed with a tangy-sweet harissa-honey vinaigrette, this light yet satisfying salad makes
- [Smothered Cabbage with Pork Chops](https://louisianacookin.com/smothered-cabbage-with-pork-chops/): This comforting, one-pot recipe brings together seasoned cabbage and bone-in pork chops, smothered with onions, garlic, and Cajun spices. Simmered until tender and served over fluffy white rice, it’s a classic Louisiana dish packed with bold, home-cooked flavor. Smothered Cabbage with Pork Chops Makes about 4 servings Ingredients 3 tablespoons peanut oil 4 (½-inch
- [Pan-Seared Redfish with Romesco Sauce](https://louisianacookin.com/pan-seared-redfish-with-romesco-sauce/): This Pan-Seared Redfish with Romesco Sauce pairs tender, perfectly seasoned redfish fillets with a smoky, nutty tomato-based sauce made from roasted red bell peppers, pecans, and sherry vinegar. The rich romesco adds bold, savory flavor to each bite, finished with a sprinkle of fresh parsley and bright lemon wedges for balance. A flavorful seafood dish
- [Grilled Flank Steak with Fresh Tomato-Chile Salsa](https://louisianacookin.com/grilled-flank-steak-with-fresh-tomato-chile-salsa/): This Grilled Flank Steak with Fresh Tomato-Chile Salsa is a bold, flavor-packed dish perfect for summer. A savory spice rub with smoked paprika, chili powder, and brown sugar seasons the tender flank steak, while a vibrant, fresh salsa made with cherry tomatoes and a mix of Cubanelle, poblano, Fresno, and habanero peppers adds brightness and
- [Choucroute Du Golfe](https://louisianacookin.com/choucroute-du-golfe/): By Chef John D. Folse I'm sure you've heard the phrase “don’t judge a book by its cover.” I implore you not to judge a dish by its ingredients either. I learned this myself in August 2017 when I finally embarked on a trip to the land of my ancestors, Germany. Within an hour
- [Muffuletta Burgers](https://louisianacookin.com/muffuletta-burgers-2/): The muffuletta is a nearly perfect meal. We think these Muffuletta Burgers do well to improve on the classic! Muffuletta Burgers Makes 4 Ingredients 1 pound ground chuck ⅓ pound ground pork 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 teaspoon vegetable oil 8 slices provolone cheese 4 sesame seed hamburger buns,
- [Seared Red Snapper with Veggies and Lemon-Herb Sauce](https://louisianacookin.com/seared-red-snapper-with-veggies-and-lemon-herb-sauce/): This Seared Red Snapper with Veggies and Lemon-Herb Sauce recipe makes for an easy and delicious dinner any night of the week. Seared Red Snapper with Veggies and Lemon-Herb Sauce Makes 4 servings Ingredients 4 tablespoons olive oil, divided 1 cup chopped yellow bell pepper (about 1 large bell pepper) 1 cup sliced
- [Roasted Beets with Satsumas](https://louisianacookin.com/roasted-beets-with-satsumas/): Photography by Jim Bathie The mild, natural sweetness of earthy beets comes out when slow-roasted, and when combined with first-of-the-season satsumas, tangy feta, fresh herbs, and a bit of seasonal crunch from roasted and salted pumpkin seeds, this simple, symphonic side hits all the right notes. Roasted Beets with Satsumas Makes 4 to 6
- [Hot Business: Solange Ledwith](https://louisianacookin.com/hot-business-solange-ledwith/): Story by Beth D'Addono Photogrpahy by Kyle Carpenter From dangerous liquid glass, Solange creates gossamer Venetian-style goblets and dramatic art with bubbles of glass blown inside the larger for an astonishing layered effect. The shop overflows with her work, including a large cast woman’s torso draped in a fiber art bustier. There is an
- [Chit Chat with Dr. Nicole Caridad Ralston](https://louisianacookin.com/chit-chat-with-dr-nicole-caridad-ralston/): By Dr. Nicole Caridad Ralston @eatenpathnola | @toodieandroodie eatenpathnola.com As a food writer and consultant in New Orleans, Dr. Nicole Caridad Ralston holds a special place in her heart for the culinary world. In her latest pursuit, a foodie concierge service, folks can work with her to curate a can’t-miss itinerary featuring the
- [Upstate Girl: Maggie Koerner](https://louisianacookin.com/upstate-girl-maggie-koerner/): Story by Chris Jay and Photography Courtesy of Katie Larocca “I always tell people that I’m from ‘upstate’ Louisiana to make it sound fancy.” Fresh off the road from a US tour opening for the popular British singer Fink, Maggie Koerner is settling into a new apartment in New Orleans’ Garden District and putting
- [Jack Miller’s Brings the Sauce](https://louisianacookin.com/jack-millers-brings-the-sauce/): Story by Kaitlyn Shehee This company’s humble beginning started in 1941 when Jack D. Miller opened the original American Inn Restaurant in Ville Platte, where the now widely recognized Jack Miller’s Bar-B-Que Sauce was first developed for customers of the inn, back when they were unaware of the growth it would have, becoming a true
- [Seared Chicken Livers with Pepper Jelly](https://louisianacookin.com/seared-chicken-livers-with-pepper-jelly/): Rustic bistro comfort meets Louisiana flair in this Seared Chicken Livers with Pepper Jelly recipe from Chef Jean-Paul Bourgeois.
- [Dirty Rice](https://louisianacookin.com/dirty-rice-5/): On our YouTube channel, Chef Jean-Paul walks us through his deeply flavorful Dirty Rice, built from the ground up with a rich base of browned meats, sautéed vegetables, and a stock reduction. He shows how to properly "clean" chicken gizzards by removing the tough silver skin membrane—and explains why these firm, resilient organs need time
- [Testing](https://louisianacookin.com/testing/)
- [Cajun Fried Rice](https://louisianacookin.com/cajun-fried-rice/): Spice up your dinner routine with this bold, flavor-packed Cajun Fried Rice. Loaded with seasoned shrimp, smoky andouille sausage, and colorful mixed vegetables
- [Baked Cucuzza](https://louisianacookin.com/baked-cucuzza/): Celebrate summer’s bounty with this hearty Baked Cucuzza recipe, featuring tender cucuzza squash, savory Italian sausage, and fire-roasted tomatoes.
- [Hey, Neighbor Cocktail](https://louisianacookin.com/hey-neighbor-cocktail/): Bright, bold, and steeped in tradition, Hey, Neighbor is a modern spin on a classic milk punch-style cocktail.
- [Rosemary Roasted Chicken and Vegetables](https://louisianacookin.com/rosemary-roasted-chicken-and-vegetables/): Bring bold, comforting flavors to your table with our Rosemary Roasted Chicken and Vegetables.
- [Creole Handshake Steak Bites with Spicy Blue Cheese Cream Sauce](https://louisianacookin.com/creole-handshake-steak-bites-with-spicy-blue-cheese-cream-sauce/): Chef John D. Folse’s Creole Handshake Steak Bites with Spicy Blue Cheese Cream Sauce deliver bold Louisiana flavor in every bite.
- [Pass the Amchoor Cocktail](https://louisianacookin.com/pass-the-amchoor-cocktail/): A playful, spice-kissed sipper from Colin Williams of Saffron NOLA, Pass the Amchoor captures the vibrant flavors of the Vilkhu family's crawfish boil in cocktail form. It blends blanco tequila with spiced mango syrup and a hit of chaat masala—bright, tropical, and perfect for your next backyard boil! Pass the Amchoor Makes 1 serving
- [Lemon-Berry Baked Alaska](https://louisianacookin.com/lemon-berry-baked-alaska/): A showstopping finale for any gathering, this Lemon-Berry Baked Alaska layers tangy lemon cake with strawberry ice cream and raspberry sorbet, all wrapped in billowy, golden-torched meringue!
- [Fish Cakes](https://louisianacookin.com/fish-cakes/): These crispy, golden Fish Cakes are made with flaky freshwater fish, crushed saltines, and fresh veggies, seasoned with Creole spices and lemon zest.
- [Kathy’s Ramen  Noodle Coleslaw](https://louisianacookin.com/kathys-ramen-noodle-coleslaw/): Kathy’s Ramen Noodle Coleslaw is a crunchy, flavorful twist on classic coleslaw.
- [Pan-Fried Fish with Grilled Green Onion](https://louisianacookin.com/pan-fried-fish-with-grilled-green-onion/): This Pan-Fried Fish with Grilled Green Onion, by Chef Jean-Paul, is a crispy, golden classic with a flavorful Southern twist.
- [Grouper with Lemon Tomato Sauce](https://louisianacookin.com/grouper-with-lemon-tomato-sauce/): Bright, fresh, and full of vibrant ingredients, this Grouper with Lemon Tomato Sauce is an easy yet elegant dinner perfect for any night of the week.
- [Green Hot Sauce](https://louisianacookin.com/green-hot-sauce/): Turn up the heat with this zesty Green Hot Sauce, part of our In a Pickle recipe series! Made with a blend of fresh jalapeño, poblano, Anaheim peppers, and tomatillo, this bright, tangy sauce gets a kick from lime juice, vinegar, and a touch of honey. Perfect for drizzling over tacos, grilled meats, or roasted
- [Individual Tomato Tarts](https://louisianacookin.com/individual-tomato-tarts/): These Individual Tomato Tarts are a simple yet elegant way to showcase fresh heirloom tomatoes. Buttery, flaky puff pastry is topped with smoked Gouda, juicy tomato slices, and a garlic-infused olive oil, then baked until golden and crisp. Finished with fresh herbs and flaked sea salt, these savory tarts make a perfect appetizer, brunch dish,
- [Classic Ratatouille](https://louisianacookin.com/classic-ratatouille/): Celebrate the best of garden-fresh summer produce with this Classic Ratatouille recipe. Layers of ripe tomatoes, eggplant, zucchini, yellow squash, and onion are baked over a flavorful base of garlicky crushed tomatoes and pesto, then roasted until tender and golden. This simple, rustic Provençal dish makes a beautiful side or light vegetarian entrée, perfect for
- [Salt-Crusted Fish with Olive Salsa](https://louisianacookin.com/salt-crusted-fish-with-olive-salsa/): Bring bold coastal flavors to your table with this Salt-Crusted Fish with Olive Salsa. A whole red snapper is baked beneath a crisp salt crust to lock in moisture and flavor, then paired with a bright, briny olive salsa made with Castelvetrano and kalamata olives, sun-dried tomatoes, and fresh herbs. It’s an impressive, no-fuss dish
- [Blackened Snapper Fish Tacos](https://louisianacookin.com/blackened-snapper-fish-tacos/): Bring bold, Gulf Coast flavor to your table with these Blackened Snapper Fish Tacos from Chef Jean-Paul. Fresh red snapper fillets are dipped in butter, coated in Chef Jean-Paul’s signature Blackening Rub, and seared in a cast-iron skillet for perfectly crispy, smoky flavor. Tucked into warm corn tortillas and topped with fresh pico de gallo,
- [Summer Berry and Peppercorn Preserves](https://louisianacookin.com/summer-berry-and-peppercorn-preserves/): Part of our In a Pickle series, these Summer Berry and Peppercorn Preserves capture the season’s freshest berries with a bold, peppery twist. Sweet, tangy, and a little unexpected, they’re perfect for biscuits, cheese boards, and beyond. Summer Berry and Peppercorn Preserves Makes about 6 cups Ingredients 1½ pounds fresh blueberries 1½ pounds fresh
- [Quick-Pickled Tomato and Cucumbers](https://louisianacookin.com/quick-pickled-tomato-and-cucumbers/): Crisp cucumbers, ripe tomatoes, and fresh herbs come together in this quick pickle perfect for summer. Bright, tangy, and just a little bit spicy, these Quick-Pickled Tomato and Cucumbers are a simple way to savor the season’s best produce for days to come. Quick-Pickled Tomato and Cucumbers Makes 8 cups Ingredients 2 cups apple
- [Grilled Steak with Tomato-Pineapple Salsa](https://louisianacookin.com/grilled-steak-with-tomato-pineapple-salsa/): Bold, smoky grilled flank steak pairs perfectly with a sweet, tangy tomato-pineapple salsa. A fresh, flavor-packed dish with just the right kick of heat. Grilled Steak with Tomato-Pineapple Salsa Makes 4 to 6 servings Ingredients 2 cups quartered assorted cherry or grape tomatoes 1 cup diced fresh pineapple ¼ cup sliced green onion 2
- [Ice and Fire Cocktail](https://louisianacookin.com/ice-and-fire-cocktail/): A bold, bittersweet cocktail where velvety vanilla rye meets cacao-kissed Campari, stirred over ice and crowned with a touch of fire and spice. Ice and Fire Cocktail Author: Colin Williams Ingredients Vanilla Bean-Infused Rye ½ vanilla bean, split lengthwise, seeds scraped and reserved 1 (750-ml) bottle rye whiskey* Cacao-Infused Campari 1 (750-ml) bottle Campari
- [Speckled Butter Bean Stew with Tasso](https://louisianacookin.com/speckled-butter-bean-stew-with-tasso/): This Speckled Butter Bean Stew with smoky tasso, Creole tomatoes, and tender butter beans is a cozy Southern classic perfect for weeknight dinners or Sunday supper. Find more stew recipes here. Speckled Butter Bean Stew with Tasso Ingredients 2 tablespoons vegetable oil 4 ounces tasso, chopped 1 cup chopped yellow onion ½ cup
- [Chilled Pea-Bean Salad with Snapper](https://louisianacookin.com/chilled-pea-bean-salad-with-snapper/): Bright and fresh, this Chilled Pea-Bean Salad with Snapper pairs tender lady peas and crisp green beans in a zesty lemon-dill dressing, crowned with Cajun-spiced snapper and a sprinkle of feta and mint for a vibrant warm-weather dish. Find more summer fish recipes here. Chilled Pea-Bean Salad with Snapper Makes 4 Servings Ingredients Salad:
- [A Dash of Summer, a Sprinkle of Tony’s](https://louisianacookin.com/a-dash-of-summer-a-sprinkle-of-tonys/): Summer has a way of bringing people together—long days, warm nights, and food that feels like a celebration. It’s the season for simple recipes that don’t need fuss to shine, just good ingredients, a sprinkle of Tony Chachere’s, and even better company. This Smashed Potato Salad from My Diary of Us is one of those Potato Salad
- [Chicken Salad](https://louisianacookin.com/chicken-salad/): Chicken Salad Makes about 4 quarts Ingredients 1 tablespoon crushed red pepper 1 tablespoon kosher salt, plus more to taste 3 dried bay leaves 5 organic boneless skinless chicken breasts (about 1½ pounds) ½ medium red onion, small diced 1 cup small-dice celery ¾ cup salted peanuts, roughly chopped if desired ½ cup golden
- [Chef John Folse’s Creole Tomato Pie Honors Louisiana’s Culinary Heritage](https://louisianacookin.com/chef-john-folses-creole-tomato-pie-honors-louisianas-culinary-heritage/): Story and recipe by Chef John D. Folse and Michaela D. York Photography by John O’Hagan Food styling by Kathleen Kanen Styling by Maghan Armstrong My daddy always grew delicious tomatoes on the acreage behind our house. The secret to his success was growing certain varieties: beefsteak, Celebrity, and Better Boy. Of course, the Creole
- [Collard Greens](https://louisianacookin.com/collard-greens/): Simmered low and slow in smoky bacon drippings and sweet cane syrup, these collard greens get a fiery lift from Slap Ya Mama Jalapeño Pepper Sauce, striking a perfect balance of savory, sweet, and spicy. A hearty dose of salt pork and a splash of red wine vinegar round out this soul-satisfying Southern classic. Collard
- [From Shreveport to Breaux Bridge: One Man’s Quest for the Perfect Boudin](https://louisianacookin.com/from-shreveport-to-breaux-bridge-one-mans-quest-for-the-perfect-boudin/): Story and photography by Chris Jay My father, Donny, is a retired pipeline welder from Taylor, Arkansas, who moves and speaks so lethargically that his friends have dubbed him “Turtle.” In his retirement years, Turtle has developed an all-consuming interest in sausage-making, a topic that he will discuss in depth and at length with little
- [Tomato Confit](https://louisianacookin.com/tomato-confit/): Slow-roasted cherry tomatoes burst with rich, savory flavors when paired with creamy lemon ricotta and grilled bread. Finished with flaked sea salt and fresh oregano, this elegant appetizer is perfect for sharing. Tomato Confit Makes 4 to 6 Servings Ingredients 3½ cups assorted cherry tomatoes 1 large head garlic, halved crosswise 5 sprigs fresh
- [Experience Southwest Louisiana’s Creole Nature Trail: Scenic Byways and Coastal Wonders](https://louisianacookin.com/experience-southwest-louisianas-creole-nature-trail-scenic-byways-and-coastal-wonders/): Story by Daniel Schumacher Photos courtesy of Kathryn Shea and Grosse Savanne Before summer settles in in earnest, treat yourself to the trip of a lifetime down southwest Louisiana’s breathtaking Creole Nature Trail. The rambling 180-mile scenic byway weaves its way through wetlands and preserves as it meanders toward the Gulf. Along the way, you’ll
- [A Creole Easter Lunch](https://louisianacookin.com/a-creole-easter-lunch/): Gather your most colorful hydrangeas for a bright and festive outdoor Easter brunch. After about six weeks of Lenten fasting, bring out an herbaceous centerpiece of steaming grilled lamb chops. As Easter falls at different points in the springtime, it often bridges some of Louisiana’s best culinary seasons. When we are lucky, the last of
- [Experience French Cuisine with a Cajun Twist at Chez Jacqueline in Breaux Bridge](https://louisianacookin.com/experience-french-cuisine-with-a-cajun-twist-at-chez-jacqueline-in-breaux-bridge/): Text: Beth D'addano Photos: Kyle Carpenter Some Francophiles prefer white-tablecloth, fancy palaces of Gallic flavor—think Julia Child’s favorite, Chez Georges, a Parisian institution since 1926. Then there are the more casual family-style bistros that dish French fare in a relaxed setting. Chez Jacqueline is in that last number. To a first-timer, the restaurant is a
- [Hamburger Steaks with Mushroom Gravy](https://louisianacookin.com/hamburger-steaks-with-mushroom-gravy/): This dish is the ultimate comfort food, served over hot cooked rice and topped with fresh parsley. Hamburger Steaks with Mushroom Gravy Makes 4 Servings Ingredients 1½ pounds ground beef (80/20) 2 Spanish onions, small dice, divided 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce ½ teaspoon ground black pepper, plus more to taste
- [A Brunch Worth Gathering For](https://louisianacookin.com/a-brunch-worth-gathering-for/): There’s nothing like a good brunch to bring people together, and when crawfish is on the menu, you know it’s going to be something special. This Crawfish Eggs Benedict takes a classic favorite and gives it a bold, flavorful twist with creamy avocado, melty cheese, perfectly poached eggs, and a refreshing crawfish salad piled high
- [Creole Turtle Soup](https://louisianacookin.com/creole-turtle-soup/): This iconic dish in New Orleans and south Louisiana dates back to the 1700s when the first French settlers made landfall. Turtles, indigenous to Louisiana, have been consumed throughout history and were an important food source for sailors and pirates. Over time, this dish has been tweaked by many establishments across the Bayou State. This
- [Spicy Cajun Fried Catfish](https://louisianacookin.com/spicy-cajun-fried-catfish-2/): Spicy Cajun Fried Catfish Makes about 8 servings Ingredients 4 cups whole buttermilk ¼ cup kosher salt 1½ tablespoons ground chipotle chile pepper, divided 3½ pounds catfish fillets 3 cups Zapp’s Spicy Cajun Crawtator Potato Chips 3 cups yellow cornmeal ⅓ cup all-purpose flour 4 teaspoons baking powder Vegetable oil, for frying
- [Crab- and Andouille-Stuffed Mushrooms](https://louisianacookin.com/crab-and-andouille-stuffed-mushrooms-2/): Crab- and Andouille-Stuffed Mushrooms Author: Chef Jean-Paul Bourgeois Makes 6 to 8 Servings Ingredients 1¼ pounds fresh baby portobello mushrooms (about 24 mushrooms) 3 tablespoons olive oil, divided, plus more for drizzling 1 cup diced andouille sausage 2 tablespoons unsalted butter ½ teaspoon plus 1 pinch kosher salt, divided ¼ cup minced shallot
- [Crawfish Veronica](https://louisianacookin.com/crawfish-veronica-2/): A Jazz Fest favorite since the '80s, Crawfish Monica is a creamy, spicy pasta dish that has become a must-eat for festivalgoers in New Orleans. Our riff on the classic—Crawfish Veronica—keeps the spirit alive with tender crawfish tails, bold Creole flavor, and a luscious Parmesan cream sauce tossed with rotini. Crawfish Veronica Makes 8
- [Crawfish Boudin](https://louisianacookin.com/crawfish-boudin-2/): Crawfish Boudin Makes 8 Cups Ingredients ½ cup unsalted butter 1 cup finely chopped yellow onion ½ cup finely chopped celery ½ cup finely chopped green bell pepper ¼ teaspoon minced garlic 2 dried bay leaves ½ teaspoon cayenne pepper 1½ teaspoons kosher salt 2 (16-ounce) packages cooked crawfish tails, liquid reserved ⅓ cup
- [Springtime Gatherings Made Easy](https://louisianacookin.com/springtime-gatherings-made-easy/): Spring is in the air, and that means it’s time to gather, celebrate, and share a meal with the ones who matter most. Whether you’re hosting a bright and festive brunch or a dinner that brings everyone together, we’ve got the recipes to make your spring gathering unforgettable—like a perfectly glazed holiday ham or vibrant,
- [Boudin-Stuffed Quail with Cranberry-Bourbon Sauce](https://louisianacookin.com/boudin-stuffed-quail-with-cranberry-bourbon-sauce/): "On Food Network Star last summer, I had the opportunity to create a dish that reminded me of my family’s Thanksgiving. To me, Thanksgiving is all about hunting with Dad, and, of course, cooking a stuffed bird. However, I’m not really in love with turkey. Instead, I turn to this boudin-stuffed quail with cranberry-bourbon sauce.
- [Duck Camp Tamales](https://louisianacookin.com/duck-camp-tamales/): Duck has long been one of my favorite proteins. Who could argue with a bird that is acceptable to eat medium rare? The breasts eat like the finest steak, and duck legs can be braised down in their own fat, just like pork in the confit style. They are truly incredible culinary birds. Duck hunting
- [Venison Grillades](https://louisianacookin.com/venison-grillades/): By Jay D. Ducote Growing up in a deer hunting family, I most certainly ate my fair share of venison. My father always used to have deer sausage ready for the grill at our camps. On special occasions, or when he just felt like a nice meal, hed break out a tenderloin or backstrap and
- [Grilled Whole Red Snapper](https://louisianacookin.com/grilled-whole-red-snapper/): "During college, I developed a love for red snapper, and I became obsessed with grilling them whole with lemon and oregano. It doesn’t get much better than that." - Jay Ducote
- [Marinated Crab Claws](https://louisianacookin.com/marinated-crab-claws/): For some, football tailgating at Louisiana State University can feel like a second job. I have referred to myself in the past as a professional tailgater, and I wasn’t kidding. I would devote well over 40 hours a week to an event that culminates with Saturday night in Death Valley. Each opponent presents a new
- [Grilled Asian Red Snapper](https://louisianacookin.com/grilled-asian-red-snapper/): "There are a lot of ways to grill a whole red snapper with Cajun or Creole flair, but sometimes I like to mix it up a bit with some Mexican or Italian herbs and spices. This Grilled Asian Red Snapper goes in another direction entirely and has become one of my go-to preparations. I use
- [Grilled Garlic and Herb Rabbit](https://louisianacookin.com/grilled-garlic-herb-rabbit/): "At my family’s camp just up the Red River from Simmesport in east-central Louisiana’s Avoyelles Parish, we mostly hunt deer and squirrel. Every now and then the occasional wild turkey shows up. Perhaps even more elusive around those woods is the sight of a cottontail rabbit. Much like you would expect from Br’er Rabbit himself,
- [The Catfish Are Coming!](https://louisianacookin.com/the-catfish-are-coming/): "At a recent planning meeting for my first restaurant, Gov’t Taco, a group of friendly folks started coming up with names for our signature tacos. The taco shop, which will reside in Baton Rouge’s White Star Market, got its name from being located on Government Street, being in Louisiana’s capital city, and is a reminder
- [Camp-Style Duck Poppers](https://louisianacookin.com/camp-style-duck-poppers/): by Jay Ducote Fall brings many of my favorite seasons in Louisiana, most notably football and hunting. When the air begins to get crisp, it brings flocks of migratory waterfowl. From rice fields in southwest Louisiana to flooded timber in the piney woods, duck hunting is a rite of passage for many of us. My
- [Deep Fried America with Jay Ducote](https://louisianacookin.com/deep-fried-america-jay-ducote/): You know Jay Ducote as author of food and beverage site Bite and Booze, purveyor of Jay D’s Louisiana Barbecue Sauce, and runner-up on season 11 of Food Network Star. Now, you’ll also know him as Travel Channel host. Jay is taking his passion for cooking to new levels with his pilot for Deep Fried
- [Candied Lemon and Lavender Clafoutis](https://louisianacookin.com/candied-lemon-and-lavender-clafoutis/): Candied Lemon and Lavender add sophisticated flavor to these Clafoutis.
- [Frisee With Grapefruit Vinaigrette](https://louisianacookin.com/frisee-grapefruit-vinaigrette/)
- [Grilled Lamb Chops With Spring Herb Sauce](https://louisianacookin.com/grilled-lamb-chops-spring-herb-sauce/)
- [Creole Deviled Eggs](https://louisianacookin.com/creole-deviled-eggs/): Shrimp and hot sauce give these Creole Deviled Eggs a twist.
- [Strawberry-Basil Lemonade Cocktail](https://louisianacookin.com/strawberry-basil-lemonade-cocktail/): This Strawberry-Basil Lemonade Cocktail will fit perfectly on your Easter brunch table. And if you're entertaining in mixed company, you can serve a nonalcoholic version of this lemonade cocktail by substituting the sparkling wine and vodka with 3¼ cups of club soda. For another fun spring cocktail, try the Strawberry Cucumber Cooler from Stroubes in Baton
- [A Love Letter to Louisiana: Recipes and Memories from <em>Fresh from Louisiana</em>](https://louisianacookin.com/a-love-letter-to-louisiana-recipes-and-memories-from-fresh-from-louisiana/): Story, recipes, and photography by George Graham In the pages of Fresh from Louisiana: The Soul of Cajun and Creole Home Cooking, I’ve delivered a roadmap of the culinary delights that await you and the fresh ingredients that will astound you. Eating in the South is tied to the seasons, and Louisiana is no exception.
- [Discover the Taste and Tradition of Louisiana Crawfish](https://louisianacookin.com/discover-the-taste-and-tradition-of-louisiana-crawfish/): Louisiana crawfish is a great source of protein. They are locally farmed and available throughout the year. That is why the finest chefs in Louisiana use Louisiana’s premier ingredient. So, when you eat out and cook Louisiana crawfish in your recipes, be sure you are buying Louisiana Certified sourced product. Find recipes and more at
- [Pure Vegetable Soup](https://louisianacookin.com/pure-vegetable-soup/): Text, Photo, and Recipe: George Graham I'm driven to poetic prose when I think about the first days of spring and a bowl of my wife Roxanne’s pure vegetable soup—the ultimate comfort food. I call this soup “pure” because of her emphasis on fresh, locally grown vegetables with a keen focus on the purity and
- [Crawfish Boil Chowder](https://louisianacookin.com/crawfish-boil-chowder/): This is the perfect dish for using any leftover crawfish boil ingredients. Crawfish Boil Chowder Author: George Graham, Adapted from Fresh from Louisiana: The Soul of Cajun and Creole Home Cooking Makes 4 to 6 Servings Ingredients 1 cup dry crawfish boil seasoning mix 4 medium whole yellow onions 6 small potatoes 2 links
- [Chocolate Doberge Cake](https://louisianacookin.com/chocolate-doberge-cake/): Say it with us: dough-bosh. This towering Hungarian-style torte was brought to the Crescent City by Beulah Ledner in the 1930s and reigns as a local favorite. Chocolate Doberge Cake Ingredients 1¼ cups unsalted butter, softened 3¼ cups firmly packed light brown sugar 4 large eggs, room temperature 1 cup sour cream, room temperature
- [The Cajun Ninja Crawfish Boil](https://louisianacookin.com/the-cajun-ninja-crawfish-boil/): "There’s not much that I love more than boiled crawfish. Misty and I like to invite family and friends over and do a big crawfish boil. I’ll pick up a few sacks at West Main Seafood in Thibodaux, and we’ll spend the day cooking, talking, and eating crawfish with our favorite people." - Jason Derouen,
- [Redfish on the Half Shell](https://louisianacookin.com/redfish-on-the-halfshell/): Smoked to perfection and basted with a fragrant herb-infused butter sauce, this Redfish on the Half Shell delivers rich, smoky flavor with a zesty kick of lemon and Greek seasoning. Redfish on the Halfshell Author: Chef Jean-Paul Bourgeois Ingredients 2 (12- to 14-inch long) redfish fish fillets with the skin and scales on (about
- [How Mahaffey Farms Is Leading Louisiana’s Regenerative Farming Movement](https://louisianacookin.com/how-mahaffey-farms-is-leading-louisianas-regenerative-farming-movement/): Story by Daniel Schumacher, Photography by Kyle Carpenter New Orleans and Lafayette are often the first destinations that come to mind when considering the Louisiana food scene. With their deep roots in Creole and Cajun foodways, it makes sense that they snag many of the culinary headlines, but there is a cadre of chefs and
- [Crawfish Enchiladas](https://louisianacookin.com/crawfish-enchiladas/): Crawfish Enchiladas Makes 8 Servings Ingredients 3 slices thick-cut bacon, chopped 1 medium onion, diced 3 cloves garlic, minced 2 tablespoons all-purpose flour 2 (10-ounce) cans diced tomatoes with green chiles 2 (10-ounce) cans chopped green chiles ½ cup chopped fresh cilantro, divided 1 teaspoon ground cumin 1 cup heavy whipping cream 4
- [Spring is in the Air](https://louisianacookin.com/spring-is-in-the-air/): The days are getting longer, the flowers are blooming, and it’s the perfect time to freshen up your menu with bold, vibrant flavors! This month, try serving up a dish that’s as lively as the season—Michael Gulotta’s Shrimp Creole. Packed with rich spices, juicy shrimp, and a sauce that brings the heat, this chef-crafted recipe
- [Meyer Lemon Meringue Pie](https://louisianacookin.com/meyer-lemon-meringue-pie/): One of the best things about winter and early spring in south Louisiana is the abundance of fresh citrus, including the Meyer lemon. Thought to be a cross between a regular lemon and a mandarin orange, this variety of lemon is a favorite backyard tree in this region due to its cold hardiness. Meyer lemons
- [Grapefruit-Ginger French 75](https://louisianacookin.com/grapefruit-ginger-french-75/): Grapefruit juice, ginger, and sparkling rosé add a fun twist to this fizzy cocktail. Grapefruit-Ginger French 75 Ingredients 1 ounce gin 1 ounce fresh grapefruit juice ¼ ounce Ginger Simple Syrup (recipe follows) 2 ounces sparkling rosé Garnish: grapefruit peel Ginger Simple Syrup ½ cup sugar ½ cup water 1 teaspoon chopped fresh ginger Instructions
- [Baked Alaska Mousse Cups](https://louisianacookin.com/baked-alaska-mousse-cups/): This dessert features the flavors of a traditional baked Alaska in individually portioned mousse cups. Baked Alaska Mousse Cups Makes 6 Servings Ingredients Chocolate Mousse (recipe follows) Strawberry Mousse (recipe follows) 1 cup sugar ½ cup egg whites (about 4 egg whites), room temperature ¼ teaspoon cream of tartar ¼ teaspoon kosher salt ¼
- [Milk Punch Fizz](https://louisianacookin.com/milk-punch-fizz/): Some cocktails batch well, this one doesn’t. For best results, shake up this drink one at a time. Milk Punch Fizz Makes 1 Serving Ingredients 1½ ounces brandy 1 ounce heavy whipping cream 1 ounce Simply Syrup (recipe follows) 1 teaspoon fresh lemon juice 1 teaspoon vanilla bean paste 1 egg white 2 ounces
- [Blackberry and Almond Crostata](https://louisianacookin.com/11334-2/): Blackberries are a treat that we look forward to in late spring, when the plump berries are perfect for tucking into every imaginable kind of dessert. This season, we’ll be making this Blackberry and Almond Crostata on repeat to help make the most of the season’s bounty. And that Whipped Creole Cream Cheese? Absolutely decadent.
- [From Sweet to Savory, Bring New Flavors to Your Holiday Table](https://louisianacookin.com/sweet-savory-bring-new-flavors-holiday-table/): Melt-in-your-mouth, butter-and-brown-sugar confections known as Pralines get new life in a Southern favorite holiday dessert! Pralines are a favorite sweet flavor in the South. These treats take their inspiration from French roots and Creole cuisine. Today, pralines are used in all sorts of Southern dishes, including this Praline Poke Cake. Filled with buttery praline flavor,
- [Smoked Cheddar Corn Muffins](https://louisianacookin.com/smoked-cheddar-corn-muffins/): These Smoked Cheddar Corn Muffins are rich, cheesy, and perfectly spiced with a kick of jalapeño, making them a flavorful addition to any post-parade spread. Smoked Cheddar Corn Muffins Makes 24 Ingredients 1 cup self-rising yellow cornmeal ⅓ cup self-rising flour 1 tablespoon sugar ½ teaspoon kosher salt ¾ teaspoon Cajun seasoning, divided ¾
- [Who Says Salad Dressing is Only for Salads?](https://louisianacookin.com/says-salad-dressing-salads/): This spring and summer, lighten up your meals while enhancing their flavor with Tony’s Creole-style salad dressings. Tony Chachere’s® Famous Creole Cuisine’s salad dressings are the perfect complement to all the flavors found in Tony’s product lines. From the peppercorn-like zing of the Ranch to the sweet and peppery zip of the French, and the
- [Shrimp Rémoulade Pasta Salad](https://louisianacookin.com/shrimp-remoulade-pasta-salad/): One of our favorite appetizers, shrimp rémoulade, meets pasta salad in this easy dish. Shrimp Rémoulade Pasta Salad Makes 4 to 6 Servings Ingredients 2 tablespoons olive oil 2 pounds medium fresh shrimp, peeled and deveined ½ cup chopped red onion ½ cup chopped red bell pepper 1½ teaspoons [url href="https://www.tonychachere.com/product/original-creole-seasoning/" target="_blank" rel="nofollow"]Creole seasoning[/url]*
- [Crawfish-Stuffed Shrimp with Creole Rice](https://louisianacookin.com/crawfish-stuffed-shrimp-creole-rice/): Adapted from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana (Harvard Common Press, 2016) Crawfish-Stuffed Shrimp with Creole Rice Makes 4 servings Ingredients 12 colossal fresh shrimp, peeled and deveined (tails left on) ½ cup unsalted butter 1 cup finely diced yellow onion ½ cup finely diced celery 2 tablespoons chopped fresh
- [Zesty Rice Salad](https://louisianacookin.com/zesty-rice-salad/): This Zesty Rice Salad is a flavorful medley of fresh veggies, herbs, and a tangy dressing, perfect for a light lunch or side dish. Zesty Rice Salad Makes 6 to 8 Servings Ingredients 2 red bell peppers, halved 2 green bell peppers, halved 2 jalapeños, halved and seeded 2 bunches green onions 1 cup
- [Old-Time Hush Puppies](https://louisianacookin.com/old-time-hush-puppies/): Old-Time Hush Puppies Makes about 15 Ingredients ⅔ cup yellow cornmeal ⅓ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon kosher salt ¼ teaspoon baking soda ½ cup finely chopped green onion ⅓ cup whole buttermilk 1 large egg, lightly beaten 1 tablespoon chopped fresh thyme 1 tablespoon finely chopped white onion 1
- [Creole Shrimp and Mirliton Dressing](https://louisianacookin.com/creole-shrimp-and-mirliton-dressing/): Savor the vibrant flavors of Louisiana with this Creole Shrimp and Mirliton Dressing, a festive dish that combines succulent shrimp and tender mirliton in a deliciously seasoned dressing. Creole Shrimp and Mirliton Dressing Makes 10-12 Servings Ingredients 1 pound peeled and deveined large fresh shrimp 2 teaspoons Creole seasoning, divided 2 tablespoons unsalted butter
- [Cajun Deviled Eggs](https://louisianacookin.com/cajun-deviled-eggs/): Spice up your next gathering with Cajun deviled eggs, a flavorful twist on a classic appetizer that brings the zest of Louisiana to your table. Cajun Deviled Eggs Makes 24 Ingredients 12 large hard-cooked eggs, peeled ½ cup mayonnaise 1 tablespoon chopped fresh dill 1 tablespoon thinly sliced green onion 1 tablespoon roughly chopped
- [Spring Vegetables with Deviled Egg Vinaigrette](https://louisianacookin.com/spring-vegetables-deviled-egg-vinaigrette/): If you like the flavor of Deviled Eggs then you'll love these Spring Vegetables with Deviled Egg Vinaigrette. Spring Vegetables with Deviled Egg Vinaigrette Serves: 6 servings Ingredients 6 cups water 1 tablespoon salt 2 bunches jumbo asparagus, trimmed 4 large soft-boiled eggs, divided 1 (6-ounce) package sugar snap peas, halved lengthwise ½ cup
- [Refresh Dinner Time with a Spring Salad with Tony Chachere’s Dressing](https://louisianacookin.com/refresh-dinner-time-spring-salad-tony-chachere/): Spring is in the air! As temperatures start to warm up and the aroma of blooming flowers fills the air, many people are beginning to think about light, fresh, and easy dinner ideas. Salads are a great solution with an amazing combination of flavors, which you can switch up just by changing ingredients. Try a
- [Grilled Grouper with Creole Tomato and Charred Corn Salsa](https://louisianacookin.com/grilled-grouper-with-creole-tomato-and-charred-corn-salsa/): This fresh and simple dish makes the most of our early summer produce. Grilled Grouper with Creole Tomato and Charred Corn Salsa Makes 4 Servings Ingredients 2 ears corn, shucked ½ medium red onion 1 jalapeño 4 tablespoons olive oil, divided 2 Creole tomatoes, seeded and diced (about 2 cups) ½ cup chopped green
- [Pecan-Crusted Chicken Tenders](https://louisianacookin.com/pecan-crusted-chicken-tenders/): Coated with a crispy mixture of pecans and panko, these chicken tenders have toasty, nutty flavor in every bite. Pecan-Crusted Chicken Tenders Makes About 16 Ingredients 2 cups pecan halves* 1 cup panko (Japanese bread crumbs) 2½ teaspoons Creole seasoning 1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon paprika 1 cup all-purpose
- [Creole Fish and Chips](https://louisianacookin.com/creole-fish-chips-2/): Fried with a fluffy beer batter and served with a Creole mustard sauce, this recipe is a fun spin on the popular British dish. Creole Fish and Chips Makes 4 to 6 Servings Ingredients ½ cup mayonnaise* 3 tablespoons Creole mustard 2 tablespoons chopped capers 1½ teaspoons fresh lemon juice 2 tablespoons plus ½ teaspoon
- [A Pork Chop is Hard to Beat, Especially with Tony’s](https://louisianacookin.com/a-pork-chop-is-hard-to-beat-especially-with-tonys/): Transport your taste buds to the islands of the Caribbean or the dinner tables of the South with this quick end-of-summer meal. In Tony's Jerk-Inspired Pork Chop with Pineapple Salsa, the flavors of Tony Chachere’s seasonings and marinades are sure to delight. Jerk-Inspired Pork Chops with Pineapple Salsa Author: @mydiaryofus Ingredients For the Pork
- [Pour on the Flavor with Tony Chachere's](https://louisianacookin.com/pour-on-the-flavor-with-tony-chacheres/): This spring, reach a new level of flavor with your favorite meals. Whether you're grilling or chopping a savory salad, amp up the flavor with one of Tony Chachere’s 30-minute marinades. From skewers and kabobs to chicken and Caesar salads, and even stuffed turkey or chicken dinners, these marinades have tremendous versatility and will help
- [Triple-Pork Pot Roast](https://louisianacookin.com/triple-pork-pot-roast/): Too much pork? Impossible. Bacon grease could make this dish even better. Triple-Pork Pot Roast Makes 4 to 6 Servings Ingredients 1 tablespoon olive oil 1 (3½- to 4-pound) boneless pork shoulder ½ cup Creole-style injectable marinade* 1 tablespoon kosher salt 2 teaspoons ground black pepper 8 ounces diced tasso ½ pound chopped andouille
- [The Perfect Holiday Ham with Tony Chachere’s](https://louisianacookin.com/the-perfect-holiday-ham-with-tony-chacheres/): Looking for a tasty addition to your Easter menu? Tony Chachere’s Praline Honey Ham Injectable Marinade makes this Holiday Ham recipe easy and delicious.
- [Creole Chimichurri Red Pepper and Mango Halibut with Cilantro Couscous](https://louisianacookin.com/creole-chimichurri-red-pepper-and-mango-halibut-with-cilantro-couscous/): Naylet LaRochelle was the winner of our Tony Chachere's Recipe Contest and Giveaway. By: Naylet LaRochelle "Our family and friends have been spending summers in Sanibel, Florida, for over a decade. We have watched the kids grow up and made wonderful, loving memories along the way. From time to time, there have been certain meals
- [Cajun Boucherie Board](https://louisianacookin.com/cajun-boucherie-board/): This appetizer board overflows with spicy andouille sausage, smoky boudin, pickled okra, and crispy pork rinds, a true celebration of Louisiana flavors. Cajun Boucherie Board Ingredients 1 tablespoon vegetable oil 1 pound boudin sausage 12 ounces andouille sausage 8 ounces chicken pâté* 1 (7-ounce) block smoked Cheddar cheese, sliced 1 (7-ounce) block sharp white
- [Grilled Red Onion Dip](https://louisianacookin.com/grilled-red-onion-dip/): Smoky yet bright, this creamy dip is delicious with grilled veggies, crackers, or toast. Grilled Red Onion Dip Makes about 1½ Cups Ingredients 1 red onion, sliced 1 inch thick 1 tablespoon vegetable oil 1 cup sour cream 2 tablespoons chopped fresh dill 1 teaspoon lemon zest 1 teaspoon kosher salt ½ teaspoon ground
- [Ricotta-and-Spring Vegetable Crostini](https://louisianacookin.com/ricotta-spring-vegetable-crostini/): With a creamy ricotta topping and fresh spring flavors, these crostini are a delightful party snack. Ricotta-and-Spring Vegetable Crostini Makes 20 Ingredients 1 loaf French baguette 2 tablespoons olive oil, divided 1¼ cups whole-milk ricotta cheese 1 teaspoon kosher salt, divided ½ teaspoon lemon zest 1 cup ½-inch-sliced blanched fresh asparagus ½ cup frozen
- [Crawfish Cream of Leek Soup](https://louisianacookin.com/crawfish-cream-of-leek-soup/): Rinsing the crawfish tails in this comforting soup will yield a milder, more subtle crawfish flavor. Crawfish Cream of Leek Soup Makes about 8 Servings Ingredients ¼ cup unsalted butter, divided 6 cups coarsely chopped leek (white and light green parts only) 1 tablespoon chopped garlic, divided 2 teaspoons chopped fresh thyme 4 cups
- [Gumbo Nachos](https://louisianacookin.com/gumbo-nachos/): As Carnival Season reaches fever pitch, parades, parties, and other get-togethers seem to spring up every day. This recipe for Gumbo Nachos is a bold, fun dish that you can whip up in a jiffy. Get more great Cajun and Creole recipes in Louisiana Cookin's January/February 2017 issue. Now on newsstands!
- [Cheesy Andouille Dip](https://louisianacookin.com/cheesy-andouille-dip/): It's almost cheating to pair crispy andouille sausage with a cheesy, creamy dish, but we’re doing it. This easy dip comes together in a flash; just be sure to grate the cheeses yourself for the best flavor and texture. Cheesy Andouille Dip Makes 4 to 6 Servings Ingredients 1 pound andouille sausage, quartered lengthwise
- [Roasted Pepper Pimiento Cheese](https://louisianacookin.com/roasted-pepper-pimiento-cheese/): Roasted Red Pepper Pimiento Cheese is a flavorful twist on the classic Southern spread. The addition of roasted red peppers adds a smoky sweetness and depth of flavor that complements the sharp cheddar cheese and creamy base. Roasted Pepper Pimiento Cheese Ingredients 1 green bell pepper 1 red bell pepper 2 jalapeños 1 fresh
- [Shrimp Creole](https://louisianacookin.com/shrimp-creole-2/): If you have fresh tomatoes, go ahead and use them in place of the canned tomatoes! Shrimp Creole Ingredients 2 tablespoons unsalted butter 2 tablespoons vegetable oil 1 cup chopped yellow onion ½ cup chopped green bell pepper ½ cup chopped celery 2 pinches kosher salt, divided, plus more to taste 1 clove garlic,
- [Crawfish, Egg, and Bacon Breakfast Sandwiches](https://louisianacookin.com/crawfish-egg-bacon-breakfast-sandwiches/): The most important meal of the day just got a lot more delicious with these hearty breakfast sandwiches. Crawfish, Egg, and Bacon Breakfast Sandwiches Makes 4 Servings Ingredients 6 large eggs ½ teaspoon Creole seasoning ¼ teaspoon kosher salt ¼ teaspoon hot sauce 2 tablespoons salted butter 6 ounces cooked crawfish tails, rinsed and
- [Creole Tomato and Bacon Sandwiches](https://louisianacookin.com/creole-tomato-bacon-sandwiches/): With juicy Creole tomatoes, crispy bacon, and spicy, garlicky aïoli, this sandwich is a delicious twist on the classic BLT. Creole Tomato and Bacon Sandwiches Serves: 2 servings Ingredients ½ cup mayonnaise 1 clove garlic, minced ½ teaspoon Creole seasoning 4 slices sourdough bread Romaine lettuce 4 (½-inch-thick) slices Creole tomato 4 slices bacon,
- [Muffuletta Quiche](https://louisianacookin.com/muffuletta-quiche/): The muffuletta gets the brunch treatment in this unique quiche recipe. Muffuletta Quiche Makes 6 to 8 Servings Ingredients 1 (14.1-ounce) package refrigerated piecrusts ¼ pound salami, chopped ¼ pound Black Forest ham, chopped ¼ pound mortadella, chopped 1 cup shredded provolone cheese ¼ cup green olives, sliced ¼ cup kalamata olives, sliced ¼
- [Crabmeat and Egg Casserole](https://louisianacookin.com/crabmeat-egg-casserole/): Eggs are excellent, especially when it comes to entertaining. Instead of a traditional dish, I wanted to share a creative brunch recipe that’s crowd-pleasing and packed with flavor. Crabmeat and Egg Casserole makes a luscious brunch using our superb Louisiana seafood, but shrimp or ham may be substituted, if you like. Everybody loves eggs, and
- [Baked Avocado Eggs](https://louisianacookin.com/dudes-baked-avocado-eggs/): Baked eggs are always great for brunch, and this recipe is no exception. Try Baked Avocado Eggs this weekend! Dude’s Baked Avocado Eggs Author: Louisiana Egg Commission Serves: 4 servings Ingredients 2 medium, firm, ripe avocados 2 tablespoons olive oil 4 large eggs Kosher salt and ground black pepper, to taste ¼ cup chopped
- [Roasted Pork and Tasso Gumbo](https://louisianacookin.com/roasted-pork-and-tasso-gumbo/): Try this easy Roasted Pork and Tasso Gumbo from Louisiana Cookin' for dinner tonight!
- [Ham and Tasso Croquettes](https://louisianacookin.com/ham-and-tasso-croquettes/): Historically, Louisianans love croquettes. They’re found in most historical cookbooks (like the 122-year-old The Picayune’s Creole Cook Book), and these gems are just as delicious today. Ham and Tasso Croquettes Makes about 20 Ingredients ¼ cup unsalted butter 2 tablespoons vegetable oil 1 cup chopped ham ½ cup chopped tasso ½ cup sliced green
- [Smoked Ham Sliders](https://louisianacookin.com/smoked-ham-sliders/): A crunchy relish gives these handheld sliders tons of tangy, zesty flavor. Smoked Ham Sliders Makes 12 Ingredients ½ cup chopped pimiento-stuffed green queen olives ¼ cup chopped pepperoncini peppers ¼ cup sliced pickled okra ¼ cup chopped red onion ¼ cup chopped celery 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1
- [Easter Egg Bread](https://louisianacookin.com/easter-egg-bread/): Scented with the flavors of citrus, vanilla, and nutmeg, this rich yet fluffy bread makes a beautiful centerpiece for any Easter table. Easter Egg Bread Serves: 1 (12-Inch) Wreath Ingredients Sweet Bread Dough (recipe follows) 6 large organic or farm-fresh eggs, divided 1 teaspoon whole milk ½ cup confectioners’ sugar 1 to 2 tablespoons
- [Boudin Cake with Wispy Scrambled Eggs, Andouille, and Blender Hollandaise](https://louisianacookin.com/boudin-cake-with-wispy-scrambled-eggs-andouille-and-blender-hollandaise/): This decadent entrée features an elegant take on Cajun boudin. Boudin Cake with Wispy Scrambled Eggs, Andouille, and Blender Hollandaise Makes 6 Servings Ingredients 3 tablespoons vegetable oil, divided 1 cup diced yellow onion 2 red bell peppers, chopped 1 green bell pepper, chopped ½ cup diced celery 1 jalapeño, seeded and diced 3
- [10 Crowd-Pleasing Crawfish Recipes](https://louisianacookin.com/crawfish-e-book/): Download your copy of the 10 Crowd-Pleasing Crawfish Recipes e-book now.
- [Creole Shrimp & Bacon Bisque](https://louisianacookin.com/creole-shrimp-bacon-bisque/): Rich, creamy, smooth and full of savory flavors and Creole heat, this Creole Shrimp & Bacon Bisque by Chef Nikki Shaw, in partnership with Cuisine Noir, is the perfect meal to help you warm up on those chilly nights. Creole Shrimp & Bacon Bisque Ingredients 1 Teaspoon Olive Oil 4 Slices Bacon, Crumbled into Big Pieces
- [Cajun Crawfish Bread](https://louisianacookin.com/cajun-crawfish-bread-2/): Decadent without being fancy, this Cajun Crawfish Bread by Kait’s Kitchen is the unique holiday side dish you’ve been looking to add to your menu. This festive and tasty dish is cheesy, creamy and packed with Creole flavors. Cajun Crawfish Bread Ingredients 2 Tablespoons Unsalted Butter 1/2 Yellow Onion, Diced Small 1/2 Red Bell Pepper, Diced
- [Reviving Tradition: How Bayou Rosa Oyster Farm is Transforming Louisiana’s Oyster Legacy](https://louisianacookin.com/reviving-tradition-how-bayou-rosa-oyster-farm-is-transforming-louisianas-oyster-legacy/): Each winter, when temperatures dropped and wild oysters were ready to be harvested, Jason Pitre’s late grandfather Antoine “Whitney” Dardar would venture into oyster-rich ponds and canals off the coast of Lafourche Parish in a pirogue and rake up the bivalves, breaking them apart by hand. It was how he’d done it for decades and
- [White Chicken Chili](https://louisianacookin.com/white-chicken-chili/): Savory with a touch of Creole heat, this White Chicken Chili by High Heels & Good Meals is the perfect, hearty meal for those cool winter nights. White Chicken Chili Ingredients 2 Teaspoons Tony’s Chili Seasoning Mix, Original or Mild (Your Preference) 1 Teaspoon Cumin 1 Teaspoon Tony’s Original Creole Seasoning 1 Teaspoon Garlic Powder 1
- [5 Crawfish Boils to Try This Season](https://louisianacookin.com/5-crawfish-boils-to-try-this-season/): From traditional spice-infused boils to creative takes on the beloved crustacean, this roundup will help you perfect your technique and impress your guests. Grab your pot, gather your seasonings, and get ready to enjoy one of Louisiana’s most cherished culinary traditions! The Cajun Ninja Crawfish BoilVIEW RECIPECitrus Spice Boiled CrawfishVIEW RECIPEThe Great Crawfish Dip Debate:
- [Sensational Crawfish Boil Seasoning](https://louisianacookin.com/sensational-crawfish-boil-seasoning/): This flavorful Crawfish Boil Seasoning blend is ideal for stovetop crawfish boils. Find more crawfish boil recipes here. Find commercially made seasonings here. Crawfish Boil Seasoning Crawfish Boil Seasoning Ingredients ¼ cup lemon zest (about 8 lemons) 2 cups kosher salt ¼ cup cayenne pepper 6 dried bay leaves, crumbled 2 tablespoons garlic powder
- [The Great Crawfish Dip Debate: A Louisiana Tradition + Must-Try Recipe](https://louisianacookin.com/story-behind-crawfish-boil-dip/): There’s a ritualistic and sacred alchemy to the entire process of boiling crawfish. The table is the altar, the newspaper the vestments, and the crawfish the succulent sacrifice. Boil seasoning spices the air like incense, and the acolytes gather around the ruby red pile, imbibing their heady drinks (usually cheap and abundant beer) and preparing
- [Ultimate Crawfish Boil](https://louisianacookin.com/ultimate-crawfish-boil/): Gathering for crawfish boils in backyards and patios, under live oaks, or by the banks of the Mississippi, is one of the best parts of South Louisiana springtime. They are, in their spicy, meaty way, part of our cultural fabric. Find the complete menu here.
- [Louisiana Cookin's Ultimate Crawfish Boil Menu](https://louisianacookin.com/louisiana-cookins-ultimate-crawfish-boil/): Gathering for crawfish boils in backyards and patios, under live oaks, or by the banks of the Mississippi, is one of the best parts of South Louisiana springtime. They are, in their spicy, meaty way, part of our cultural fabric. While many boilers keep to the basics—crawfish, potatoes, sausage, and corn—this year, we suggest trying
- [Citrus Spice Boiled Crawfish](https://louisianacookin.com/citrus-spice-boiled-crawfish/): We took an updated approach to the classic boil with some fun additions, including whole artichokes and sweet potatoes. Citrus Spice Boiled Crawfish Serves: 4 Servings Ingredients 4 gallons water ¼ cup kosher salt 1 tablespoon pink peppercorns 1 tablespoon dried juniper berries 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 tablespoon dried dill
- [Sweet and Spicy Crawfish Boil](https://louisianacookin.com/sweet-and-spicy-crawfish-boil/): Weekend crawfish boils with family and friends are one of the best parts of Louisiana springtime. Every family uses their own special blend of herbs, spices, citrus, and fixings for their boils, but we’ve seen an exciting new ingredient popping up more often recently: pineapple. The tropical fruit gives boils an exotic tartness, and the
- [Slap Ya Mama Crawfish Boil](https://louisianacookin.com/slap-ya-mama-crawfish-boil/): The quintessential Cajun meal—find a reason to celebrate and enjoy. Slap Ya Mama Crawfish Boil Serves: About 12 servings Ingredients 30 to 40 pounds live crawfish 6 cups kosher salt, divided 4 (1-pound) bags [url href="https://store.slapyamama.com/collections/seafood-boil" target="_blank"]Slap Ya Mama Cajun Seafood Boil[/url], divided 10 lemons, halved 10 pounds red potatoes, quartered 8 pounds corn, shucked
- [Sweet Louisiana Shrimp](https://louisianacookin.com/sweet-louisiana-shrimp/): THE BROWN SHRIMP might not have the sexiest name for a crustacean, especially when you look at other shellfish like spot prawn or ruby red shrimp, but what it lacks in pizzazz, it makes up for in flavor. In my household growing up, shrimp season meant a day’s work as a family so we could “put up”
- [Fried Green Tomatoes and Shrimp Rémoulade](https://louisianacookin.com/fried-green-tomatoes-shrimp-remoulade/): Crispy fried green tomatoes are complemented with a zesty rémoulade sauce and succulent shrimp in this dish. Fried Green Tomatoes and Shrimp Rémoulade Makes 4 to 6 Servings Ingredients 2½ pounds green tomatoes, sliced ¼ inch thick ½ teaspoon kosher salt Vegetable oil, for frying 1½ cups yellow cornmeal 1 tablespoon Creole seasoning* 1 cup
- [Vermicelli Shrimp Salad](https://louisianacookin.com/vermicelli-shrimp-salad/): This dish was inspired by Vietnamese-style vermicelli noodle bowls. Served with a spicy, aromatic dressing and lots of crunchy veggies, this recipe is perfect for a light summertime lunch. Vermicelli Shrimp Salad Makes 4 to 6 servings Ingredients ½ cup sugar ½ cup rice vinegar ½ cup fish sauce 3 tablespoons fresh lime juice 1
- [Shrimp Toast](https://louisianacookin.com/shrimp-toast/): Shrimp toast is a Chinese dim sum appetizer that is quite popular in New Orleans. This irresistible combination of shrimp, green onion, and pimientos is spread onto slices of white sandwich bread and pan-fried. Shrimp Toast Makes 6 to 8 Servings Ingredients ½ pound peeled and deveined large fresh shrimp ¾ cup chopped green onion
- [Curried Sweet Potato and Shrimp Soup](https://louisianacookin.com/curried-sweet-potato-shrimp-soup/): Thai red curry paste and fresh ginger accent the flavor of sweet potatoes in this luxurious soup spiced with Cajun seasoning. Curried Sweet Potato and Shrimp Soup Makes 4 Servings Ingredients 2 tablespoons olive oil, divided 1 cup chopped red onion 4 cloves garlic, minced 2 tablespoons grated fresh ginger 2 large sweet potatoes, peeled
- [Garlic Shrimp and Grits](https://louisianacookin.com/garlic-shrimp-grits/): We spiced up this easy shrimp and grits recipe with a bit of tasso. Garlic Shrimp and Grits Makes 4 Servings Ingredients 3 tablespoons unsalted butter, divided ⅓ pound tasso, cut into ½-inch cubes ⅓ cup chopped red bell pepper ⅓ cup chopped green onion 6 cloves garlic, minced 1 pound peeled and deveined large
- [Bacon-Wrapped Shrimp with Creole Mustard Dip](https://louisianacookin.com/bacon-wrapped-shrimp-creole-mustard-dip/): Par-cooking the bacon before wrapping it around the shrimp ensures extra-crispy results. Bacon-Wrapped Shrimp with Creole Mustard Dip Makes 8 to 10 Servings Ingredients ⅔ cup Creole mustard 3 tablespoons mayonnaise 2 tablespoons cane syrup 1 pound bacon 1 pound extra-large fresh shrimp, peeled and deveined (tails left on) 1 tablespoon olive oil ½ teaspoon
- [Mardi Gras Marinated Shrimp Salad](https://louisianacookin.com/mardi-gras-marinated-shrimp-salad/): A tangy marinade adds amazing flavor to this colorful shrimp salad. Mardi Gras Marinated Shrimp Salad Makes 6 to 8 Servings Ingredients ½ cup white wine vinegar ¼ cup extra-virgin olive oil 1 tablespoon Creole mustard 1 clove garlic, grated ½ teaspoon kosher salt ¼ teaspoon crushed red pepper 1 pound peeled and deveined large
- [Barbecue Shrimp and Creamy White Grits](https://louisianacookin.com/barbecue-shrimp-creamy-white-grits/): Inspired by the bold flavors of New Orleans barbecue shrimp, this saucy take on the classic combo packs a punch of savory spice. Barbecue Shrimp and Creamy White Grits Makes 6 Servings Ingredients 1 (12-ounce) bottle India pale ale beer 1 (12-ounce) bottle chili sauce* 1 tablespoon Worcestershire sauce 2 teaspoons Louisiana Hot Sauce 1
- [Shrimp with Fennel and Orange](https://louisianacookin.com/shrimp-with-fennel-and-orange/): Orange segments and fennel fronds add vivid color and freshness to this easy shrimp dinner. Shrimp with Fennel and Orange Makes 6 Servings Ingredients 2 tablespoons olive oil, divided 1 fennel bulb, thinly sliced 1 medium sweet onion, thinly sliced 2 teaspoons kosher salt, divided 2 pounds large fresh shrimp, peeled and deveined (tails left
- [Creole Shrimp Potato Salad](https://louisianacookin.com/creole-shrimp-potato-salad/): This potato salad is packed with fresh shrimp and tossed with a zippy Creole mustard and mayonnaise mixture. Creole Shrimp Potato Salad Makes 4 to 6 Servings Ingredients 1 pound medium red potatoes, cut into ½-inch cubes 2 teaspoons kosher salt 1 (12-ounce) bag baby rainbow carrots, sliced 1 pound large fresh shrimp, peeled and
- [Shrimp and Basil Stir-Fry](https://louisianacookin.com/shrimp-basil-stir-fry/): This stir-fry features simple ingredients with big flavor. Shrimp and Basil Stir-Fry Makes 4 to 6 Servings Ingredients 1 (13.5-ounce) can unsweetened coconut milk 2 teaspoons Creole seasoning 2 cloves garlic, grated ½ teaspoon kosher salt ½ teaspoon ground ginger ½ teaspoon crushed red pepper 3 tablespoons olive oil 2 pounds large fresh shrimp, peeled
- [Cajun Shrimp and Guacamole Tostadas](https://louisianacookin.com/cajun-shrimp-guacamole-tostadas/): Hot sauce spices up the guacamole that tops these shrimp tostadas. Cajun Shrimp and Guacamole Tostadas 4 to 6 servings Ingredients 1 pound peeled and deveined cooked medium shrimp 2 tablespoons fresh lime juice 1 teaspoon kosher salt ¾ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon dried thyme ¼ teaspoon cayenne pepper ¼ teaspoon
- [Roasted Shrimp and Mirliton Slaw over Lemon Purple Rice](https://louisianacookin.com/roasted-shrimp-mirliton-slaw-lemon-purple-rice/): A simple yet zesty mirliton slaw, spicy roasted shrimp, and lemon-infused rice liven up this colorful, healthy dish. Roasted Shrimp and Mirliton Slaw over Lemon Purple Rice Makes 4 to 6 Servings Ingredients 6 medium radishes, cut into matchsticks (about 1 cup) 1 large mirliton, cut into matchsticks (about 2 cups) ¼ cup fresh lemon
- [Shrimp and Corn Chowder](https://louisianacookin.com/shrimp-corn-chowder/): With fresh shrimp, sweet corn kernels, and poblano peppers, you’ll want second helpings of this creamy chowder. Shrimp and Corn Chowder Makes About 3½ Quarts Ingredients ½ cup unsalted butter 1 cup chopped leek (white and light green parts only) (about 1 leek) ¾ cup diced red bell pepper ½ cup chopped celery ½ cup
- [Creamy Shrimp and Tasso Pasta](https://louisianacookin.com/creamy-shrimp-tasso-pasta/): This creamy pasta is packed with flavor and fit to feed a crowd. Creamy Shrimp and Tasso Pasta Makes About 6 Servings Ingredients 12 ounces bow tie pasta 1 tablespoon canola oil ½ cup unsalted butter 2 teaspoons Creole seasoning* 1 cup chopped white onion 1 cup chopped red bell pepper 1 cup chopped
- [Spicy Citrus Grilled Shrimp Skewers](https://louisianacookin.com/spicy-citrus-grilled-shrimp-skewers/): Squeeze a fresh orange slice over these shrimp skewers to really make the flavors pop. Spicy Citrus Grilled Shrimp Skewers Makes 4 Servings Ingredients ½ teaspoon orange zest ½ cup fresh orange juice ¼ cup olive oil 2 tablespoons fresh lemon juice 1 clove garlic, finely chopped 1 teaspoon Creole seasoning* ½ teaspoon crushed red
- [Creole Shrimp Fajitas](https://louisianacookin.com/creole-shrimp-fajitas/): Don’t fret if you can’t find all the colored peppers used in this recipe; just mix and match as you can. Creole Shrimp Fajitas Makes 4 to 6 Servings Ingredients 1 pound peeled and deveined extra-large fresh shrimp 2 tablespoons vegetable oil, divided 1 tablespoon Creole seasoning, divided 1 red bell pepper, cut into strips 1 yellow
- [Spicy Cane Syrup-Glazed Grilled Shrimp](https://louisianacookin.com/spicy-cane-syrup-glazed-grilled-shrimp/): Spicy cane syrup makes this quick shrimp dish a total winner. Spicy Cane Syrup-Glazed Grilled Shrimp Makes 4 Servings Ingredients ¼ cup cane syrup 2 tablespoons chopped green onion 2 teaspoons hot sauce 1 teaspoon kosher salt ¼ teaspoon crushed red pepper 1 pound colossal fresh shrimp, peeled and deveined (tails left on) ½ teaspoon chopped garlic
- [Creamy Pesto Shrimp](https://louisianacookin.com/creamy-pesto-shrimp/): This rich and creamy appetizer is full of summery goodness. Creamy Pesto Shrimp Makes 4 to 6 Servings Ingredients 2 cups packed fresh basil 1¾ cups freshly grated Parmesan cheese, divided ¼ cup pecans 2 cloves garlic, chopped and divided ¼ cup plus 1 tablespoon olive oil, divided 1 pound colossal fresh shrimp, peeled and
- [Shrimp Boil Pasta Salad](https://louisianacookin.com/shrimp-boil-pasta-salad/): This cold pasta salad will be the star of your next get-together. Shrimp Boil Pasta Salad Makes 6 to 8 Servings Ingredients 1 pound andouille sausage 1 (1-pound) package small shell pasta, cooked according to package directions 1 pound peeled and deveined cooked medium shrimp 1 cup cooked corn kernels 1 cup diced red bell
- [Shrimp-Stuffed Eggplant](https://louisianacookin.com/shrimp-stuffed-eggplant/): The fried eggplant “pirogue” was made famous by Chef Paul Prudhomme. We loved it back then, and we love it now! Shrimp-Stuffed Eggplant Makes 6 Servings Ingredients 3 Japanese or small eggplants Vegetable oil, for frying 1¼ cups all-purpose flour, divided 1 tablespoon Creole seasoning 1 cup whole milk, divided 3 large eggs, lightly beaten
- [Shrimp Meatballs with Zucchini Noodles](https://louisianacookin.com/shrimp-meatballs-zucchini-noodles/): Ground shrimp make a surprisingly pleasant texture for meatballs in this light summer dish. Shrimp Meatballs with Zucchini Noodles Makes 4 to 6 Servings Ingredients 1 red Anaheim chile pepper, seeded and finely chopped ¼ cup finely chopped red bell pepper ¼ cup finely chopped yellow onion 1½ teaspoons finely chopped garlic, divided 1 pound peeled and
- [Sheet Pan Shrimp Boil](https://louisianacookin.com/sheet-pan-shrimp-boil/): All your favorite shrimp boil flavors in one easy weeknight dish. Sheet Pan Shrimp Boil Ingredients 1 pound small gold potatoes 2 tablespoons kosher salt 1 sweet potato, cut into ½-inch pieces 1 red onion, cut into 1-inch wedges 2 heads garlic, tops cut off 2 lemons, halved 1 (12-ounce) package andouille sausage, sliced crosswise
- [Shrimp Salad Sliders](https://louisianacookin.com/shrimp-salad-sliders/): It’s easier and safer to keep the shrimp salad chilled until it’s time to make the sliders. Shrimp Salad Sliders Makes 9 Ingredients 1 pound peeled and deveined cooked shrimp, cut into ¼-inch pieces ¼ cup mayonnaise ¼ cup sour cream 2 tablespoons finely chopped celery 1 jalapeño, seeded and finely chopped 2 tablespoons chopped
- [Shrimp and White Bean Soup](https://louisianacookin.com/shrimp-and-white-bean-soup/): This heartwarming classic shines with sweet Louisiana shrimp. Shrimp and White Bean Soup Makes 8 Cups Ingredients 2 tablespoons extra-virgin olive oil, divided 1 (4-ounce) package diced pancetta 1 pound peeled and deveined large fresh shrimp 1 tablespoon minced garlic 1 teaspoon lemon zest 1 tablespoon kosher salt, divided ¼ cup unsalted butter 1 large
- [Shrimp Rémoulade Cups](https://louisianacookin.com/shrimp-remoulade-cups/): Puff pastry cups are a decadent start to this meal, but lettuce wraps will help get them served even faster. Shrimp Rémoulade Cups Makes 12 Ingredients 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed 1 large egg, lightly beaten 2 tablespoons Creole mustard ½ teaspoon sugar ½ teaspoon kosher salt ½ teaspoon smoked paprika
- [Shrimp and Boudin Gumbo](https://louisianacookin.com/shrimp-and-boudin-gumbo/): Is adding boudin to gumbo traditional? No. Is it delicious? Yes! Shrimp and Boudin Gumbo Makes 6 to 8 Servings Ingredients ½ cup plus 1 tablespoon vegetable oil, divided ½ cup all-purpose flour 1 cup chopped yellow onion 1 cup diced green bell pepper (about 1 medium pepper) ½ cup chopped celery 1 tablespoon
- [Fried Snapper and Shrimp](https://louisianacookin.com/fried-snapper-and-shrimp/): Louisianans know a thing or two about fried seafood, and this shrimp and snapper recipe is truly fried to perfection. Fried Snapper and Shrimp Makes 6 to 8 Servings Ingredients Vegetable oil, for frying 2 cups all-purpose flour, divided 2 teaspoons Creole seasoning, divided 1 (12-ounce) bottle amber beer 3 large eggs, divided 2
- [Shrimp and Okra Stir-Fry](https://louisianacookin.com/shrimp-and-okra-stir-fry/): Fresh okra, Creole tomatoes, and shrimp cook up quickly in this simple stir-fry. Shrimp and Okra Stir-Fry Makes About 4 Servings Ingredients 3 tablespoons canola oil ½ pound fresh okra, halved lengthwise 1 cup diced yellow onion 2 cloves garlic, minced 2 cups ½-inch-diced Creole tomatoes 2 tablespoons fresh lemon juice 2 tablespoons soy sauce
- [Shrimp and Crab Gumbo with Dry Roux](https://louisianacookin.com/shrimp-and-crab-gumbo-with-dry-roux/): When you ask a Louisianan how long it takes them to make a roux, it’s more common for them to give a tactile range than an exact time. At Louisiana Cookin’, we’ve heard people say “as long as it takes me to drink two beers” and “I cook it to the color of my black
- [Shrimp-Pistou Pasta Salad](https://louisianacookin.com/shrimp-pistou-pasta-salad/): Vibrant and filled with flavor, this pasta salad will be a new family favorite. Shrimp-Pistou Pasta Salad Ingredients ¼ cup plus 1½ teaspoons kosher salt, divided 1 (16-ounce) box rotini pasta 1 pound peeled and deveined medium fresh shrimp 1 (4-ounce) package arugula, divided 1 cup packed fresh basil leaves ¼ cup pecan halves, toasted*
- [Smoked Sausage and Shrimp Paella](https://louisianacookin.com/smoked-sausage-and-shrimp-paella/): This pretty paella is perfect for when you’re craving a filling all-in-one meal. Smoked Sausage and Shrimp Paella Makes 4 Servings Ingredients 2 tablespoons extra-virgin olive oil ½ pound sliced smoked sausage 1 small yellow onion, diced 1 red bell pepper, diced 4 cloves garlic, thinly sliced 1 (14.5-ounce) can fire-roasted diced tomatoes, drained well
- [Herbed Shrimp Dip](https://louisianacookin.com/herbed-shrimp-dip/): Guests will clammer for this easy dip. Herbed Shrimp Dip Makes 6 to 8 Servings Ingredients 1 pound large fresh shrimp, peeled and deveined 5 tablespoons extra-virgin olive oil, divided 2 teaspoons Cajun seasoning*, divided 1 thin French baguette, cut into ¼-inch slices 2 tablespoons apple cider vinegar 2 tablespoons finely chopped fresh chives 2
- [Shrimp and Leek Gratin](https://louisianacookin.com/shrimp-and-leek-gratin/): A creamy, cheesy center meets a crisp, oniony topping in this yummy gratin. Shrimp and Leek Gratin Makes 6 to 8 Servings Ingredients ½ cup panko (Japanese bread crumbs) ¼ teaspoon kosher salt ¼ cup plus 1 tablespoon unsalted butter 1 tablespoon chopped fresh thyme ¼ cup plus 2 tablespoons all-purpose flour 3 cups
- [NOLA BBQ Shrimp](https://louisianacookin.com/nola-bbq-shrimp/): NOLA BBQ Shrimp is a delicious celebration of Louisiana’s culinary heritage, featuring delicate shrimp bathed in a buttery, kicked-up sauce.
- [Overstuffed Shrimp Po’ Boy](https://louisianacookin.com/overstuffed-shrimp-po-boy/): This fully dressed and overstuffed Shrimp Po’Boy stands a delicious reminder of Louisiana’s food culture: honoring plentiful and vibrant abundance.
- [Stovetop Shrimp Boil for Two](https://louisianacookin.com/stovetop-shrimp-boil-for-two/): "This is a stovetop version. Traditionally, this would be in large 100-quart pots with big jet burners, but we’re just making it for just two or three people today. It’s a perfect recipe for apartment dwellers or people who don’t have much space but want to get a good Louisiana experience in a small package."
- [Cajun Shrimp and Corn Maque Choux](https://louisianacookin.com/cajun-shrimp-and-corn-maque-choux/): Cajun Shrimp and Corn Maque Choux is a flavorful and vibrant dish that combines succulent shrimp with the sweet, smoky flavors of corn, peppers, and seasonings unique to south Louisiana. Cajun Shrimp and Corn Maque Choux Makes 4 Servings Ingredients 3 slices thick-cut bacon, cut into ½-inch pieces 1 tablespoon unsalted butter 1 red
- [Grilled Shrimp-and-Sausage Skewers](https://louisianacookin.com/grilled-shrimp-and-sausage-skewers/): Grilled Shrimp-and-Sausage Skewers are a quick and easy way to bring a taste of the Louisiana bayou to your backyard barbecue. Grilled Shrimp-and-Sausage Skewers Makes 6 to 8 Servings Ingredients 1 (12-ounce) package andouille sausage, cut crosswise into 1½-inch-thick slices 1 pound peeled and deveined jumbo fresh shrimp (about 15 shrimp) 1 large yellow
- [Grilled Shrimp and Tomato Salad](https://louisianacookin.com/grilled-shrimp-and-tomato-salad/): Grilled shrimp and juicy tomatoes, paired with refreshing cantaloupe, create a vibrant summer salad that bursts with flavor. Grilled Shrimp and Tomato Salad Makes 8 Servings Ingredients 4 tablespoons vegetable oil, divided 8 (¾-inch-thick) slices peeled cantaloupe 1 pound extra-large fresh shrimp, peeled and deveined (tails left on) 1 teaspoon kosher salt, divided ½
- [Shrimp Risotto](https://louisianacookin.com/shrimp-risotto/): This creamy risotto is elevated with succulent shrimp, fresh herbs, and a hint of lemon. Shrimp Risotto Makes 2 to 4 Servings Ingredients 2 tablespoons unsalted butter 2 cups chopped sweet onion (about 1 large onion) 1 teaspoon kosher salt 1 ⅓ teaspoons Creole seasoning, divided 1 cup Arborio rice or other short-grain white
- [Sticky Fried Shrimp Bánh Mì](https://louisianacookin.com/sticky-fried-shrimp-banh-mi/): A symphony of textures and tastes awaits in this iconic Vietnamese street food sandwich, featuring crispy fried shrimp, pickled vegetables, and savory mayo tucked into a fluffy baguette. Sticky Fried Shrimp Bánh Mì Author: Chef Nini Nguyen Ingredients 1 cup all-purpose flour ¾ cup cornmeal ½ teaspoon kosher salt 1 large egg, beaten
- [Crescent City Shrimp and Crab Dip](https://louisianacookin.com/crescent-city-shrimp-and-crab-dip/): This creamy and indulgent Shrimp and Crab Dip is perfect for a luxurious game-day appetizer. Crescent City Shrimp and Crab Dip Makes 8 to 10 Servings Ingredients 1 tablespoon unsalted butter ½ cup chopped tasso 1 cup finely chopped yellow onion ½ cup finely chopped red bell pepper 1 tablespoon dry sherry 1 (8-ounce)
- [Yassa Shrimp](https://louisianacookin.com/yassa-shrimp/): Recipe excerpted from Modern Creole: A Taste of New Orleans Culture and Cuisine by Eric Cook with Jyl Benson, photography by Sam Hanna © 2024. Reprinted by permission of Gibbs Smith Books. Yassa Shrimp Ingredients For the sauce: 2 tablespoons vegetable oil ½ cup all-purpose flour ¼ cup diced celery ¼ cup diced green
- [Texas BBQ Shrimp & Creamy Jalapeño Grits](https://louisianacookin.com/texas-bbq-shrimp-creamy-jalapeno-grits/): Texas BBQ Shrimp & Creamy Jalapeño Grits Makes 4 to 6 Servings Ingredients ½ cup smoked onions, minced 2 tablespoons minced garlic 1 teaspoon chopped fresh rosemary 1 teaspoon ground black pepper, plus more to taste ½ teaspoon crushed red pepper 2 cups plus 2 tablespoons unsalted butter, cubed, divided ½ cup Worcestershire sauce
- [Pickled Shrimp](https://louisianacookin.com/pickled-shrimp/): Bright and zesty, this Pickled Shrimp recipe marinates tender shrimp with citrus, herbs, and spices for a refreshing and flavorful appetizer. Pickled Shrimp Makes about 8 Servings Ingredients 6 cups water 2 pounds extra-large fresh shrimp, peeled and deveined (tails left on) 4 large cloves garlic, halved 4 (¼-inch-thick) slices fresh ginger 4 large
- [Crawfish Pistolettes](https://louisianacookin.com/crawfish-pistolettes-2/): This tasty recipe for Crawfish Pistolettes can be halved, or you can freeze a portion to use later. Crawfish Pistolettes Ingredients 4 bags pistolette rolls (2-ounce rolls) 1 pound hot breakfast sausage 1 medium onion, chopped 1 small green bell pepper, chopped 2 cloves garlic, minced 2 to 3 green onions, chopped 1
- [Gravy, Gatherings, and the Gravy Boys of Lafayette](https://louisianacookin.com/gravy-gatherings-and-the-gravy-boys-of-lafayette/): Story by Daniel Schumacher Photography by the Gravy Boys About 10 years ago, a handful of guys in Lafayette’s food scene decided they wanted to spend some time together cooking, cutting up, and honing their craft. What started as a house party among friends grew into a rollicking late-night community-wide gathering on Thursdays (that may
- [Pork Steak Gravy](https://louisianacookin.com/pork-steak-gravy/): The Gravy Boys’ Pork Steak Gravy, or, “Recession Gravy,” a rich and hearty pork steak gravy, transforms budget-friendly cuts of meat into a deeply flavorful dish, slow-cooked until tender and served over Louisiana rice. Pork Steak Gravy Ingredients 5 pounds bone-in pork shoulder steak (about ½ inch thick) Cajun seasoning, to taste 2 cups
- [Cinnamon-Cream Cheese King Cake](https://louisianacookin.com/cinnamon-cream-cheese-king-cake/): Swirled with cream cheese and cinnamon, this traditional king cake is a must for any Mardi Gras parties you attend this year. Cinnamon-Cream Cheese King Cake Makes 1 Ingredients 6 ounces cream cheese, softened ⅔ cup confectioners’ sugar 1 egg yolk 2 teaspoons ground cinnamon 1 teaspoon vanilla extract ½ teaspoon kosher salt King
- [Sticky Chicken](https://louisianacookin.com/sticky-chicken/): This deeply flavorful, one-pot meal starts with a bold seasoning of Cajun spices, Dijon mustard, and chicken bouillon, then slow-bakes in a buttery, garlicky onion bath until the sauce naturally thickens to sticky perfection. Serve it over fluffy white rice, and you’ve got comfort food at its finest! Sticky Chicken Author: Chef Jean-Paul Bourgeois
- [Chantilly Cake](https://louisianacookin.com/chantilly-cake/): The berry Chantilly cake is a newer entry into New Orleans’ collection of favorite desserts. Chaya Conrad created the best-known version of the cake about 20 years ago while working at Whole Foods. Now, many bakeries around town, including Chaya’s Bywater Bakery, serve the light yet decadent treat. Chantilly Cake Makes 1 (8-inch) Cake
- [Pecan Pavlovas with Strawberries](https://louisianacookin.com/pecan-pavlovas-strawberries/): "I remember, years ago, Mama and I motoring to Ponchatoula (a two-hour drive) to pick up a flat of the bright red, luscious strawberries. Mama wanted to make a tart, and I voted to bake Pecan Pavlovas in which to pat the berries. I sometimes crossed my fingers that we would have enough to make
- [Halloumi with Strawberries, Pickled Chilies, and Carob Molasses](https://louisianacookin.com/halloumi-with-strawberries-pickled-chilies-and-carob-molasses/): Louisiana's own Chef Zachary Engel of Shaya has been nominated for the 2017 James Beard Foundation Awards’ Rising Star Chef of the Year, presented by S. Pellegrino. Shaya is owned and operated by 2007 Louisiana Cookin' Chef to Watch Alon Shaya. In 2016, the wildly popular eatery won the 2016 James Beard Foundation Award for Best New
- [Angel Food Cake with Lemon-Thyme Whipped Cream](https://louisianacookin.com/angel-food-cake-lemon-thyme-whipped-cream/): With lavish cakes and cookies, bold milk punches, and more at every turn throughout the holidays, it can be a relief to find a light and bright dessert. This classic angel food cake highlights Louisiana’s first-of-the-season strawberries as well as zippy lemon zest. You could save a few calories by leaving off the Lemon-Thyme Whipped
- [Strawberries and Champagne Cake](https://louisianacookin.com/strawberries-champagne-cake/): The warm days and cool nights of Louisiana springtime are ideal for growing plump, juicy strawberries. Now that we’re in peak season, we’re always looking for new ways to take advantage of the crop. This light and fluffy Strawberries and Champagne Cake is not only studded with the beautiful berries, but its frosting is improved
- [Strawberries and Dumplings](https://louisianacookin.com/strawberries-and-dumplings/): This simple yet satisfying recipe lets the berries’ sweet flavor shine. Ground black pepper adds a subtle bit of spice while fresh lemon zest and white balsamic vinegar bring balance and brightness. Strawberries and Dumplings Serves: 6-8 servings Ingredients 1 cup plus 2 tablespoons granulated sugar, divided ¼ cup cornstarch 1¼ teaspoons kosher salt,
- [Strawberries Romanoff](https://louisianacookin.com/strawberries-romanoff/): This elegant dessert is simply delicious. Strawberries Romanoff Author: Marcelle Bienvenu Makes 6 to 8 Servings Ingredients ⅓ cup sugar ⅓ cup Grand Marnier or Cointreau 2 teaspoons freshly grated lemon zest 2 pints fresh strawberries, washed, hulled and patted dry 2 cups sweetened whipped cream Fresh mint sprigs for garnish Instructions Combine the
- [Strawberry Tart](https://louisianacookin.com/strawberry-tart/): "I remember, years ago, Mama and I motoring to Ponchatoula (a two- hour drive) to pick up a flat of the bright red, luscious berries. Mama wanted to make a strawberry tart, and I voted to bake meringues in which to put the berries." - Marcelle Bienvenu Strawberry Tart Serves: 8 servings Ingredients 1 cup
- [Strawberry-Mascarpone Pie](https://louisianacookin.com/strawberry-mascarpone-pie/): This strawberry-mascarpone pie is one of our favorite spring and summer icebox pies.
- [Strawberry Cucumber Cooler Cocktail](https://louisianacookin.com/strawberry-cucumber-cooler-cocktail/): For midsummer dinner parties, a light, sparkling cocktail is always a strong choice. This refreshing Strawberry Cucumber Cooler cocktail from Stroubes in Baton Rouge combines a strawberry’s sweetness with the calming flavor of cucumber to a delightful effect. If you can’t find cucumber vodka, regular vodka will produce a highly drinkable result. [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column
- [Creole Cream Cheese Crepes with Strawberry Compote](https://louisianacookin.com/creole-cream-cheese-crepes-with-strawberry-compote/): These Creole Cream Cheese Crepes with Strawberry Compote are as delicious as they are beautiful. Creole Cream Cheese Crepes with Strawberry Compote Serves: 6 Servings Ingredients 1 (8-ounce) package Creole cream cheese,* softened 1 (8-ounce) container crème fraîche 2 tablespoons orange-flavored liqueur, such as Grand Marnier ½ cup confectioners’ sugar 1 teaspoon vanilla extract 1
- [Strawberry Kombucha Spritz](https://louisianacookin.com/strawberry-kombucha-spritz/): Austin and Alexis, of New Orleans' Big Easy Bucha, serve kombucha cocktails often when entertaining at home. Austin likes to mix Cajun Kick with Old New Orleans Rum’s Cajun Spice Rum and a squeeze of lime, while Alexis enjoys how Bayou Berry tastes mixed with Crescent Vodka. “Kombucha’s great because you get the bubbles and
- [Strawberry “Shortcake”](https://louisianacookin.com/strawberry-shortcake/): This Strawberry “Shortcake” ups the flavor and the presentation of a traditional dish. Strawberry “Shortcake” Author: Chef Nina Compton of Compere Lapin, New Orleans Serves: 1 (13x9-Inch) Cake Ingredients 1½ cups plus 1½ tablespoons confectioners’ sugar ¾ cup plus 2 tablespoons cake flour* ½ teaspoon salt 12 egg whites ¾ cup granulated sugar ¾ teaspoon
- [Beignets with Strawberry Jam](https://louisianacookin.com/beignets-strawberry-jam/): You have to add these Beignets with Strawberry Jam to your holiday table. Beignets with Strawberry Jam Makes about 12 Ingredients ¼ cup warm water (105˚ to 110˚) 1 teaspoon active dry yeast 3 tablespoons plus 1 teaspoon granulated sugar, divided 2 tablespoons unsalted butter, softened ½ teaspoon kosher salt 1 cup boiling whole
- [Strawberry Daiquiri](https://louisianacookin.com/strawberry-daiquiri/): Before there were blenders, crazy flavors, or bright colors, the traditional daiquiri was a simple shaken drink of rum (white or aged), freshly squeezed lime juice, and some sugar syrup to smooth out the edges. Both the daiquiri and the frozen daiquiri were invented in Cuba. The classic hand-shaken version is from a mining town
- [Chocolate-Strawberry Queen Cake](https://louisianacookin.com/chocolate-strawberry-queen-cake/): Looking for a sweet way to thank your mother for her years of devotion? Try this luscious, showstopping Chocolate-Strawberry Queen Cake that combines tender almond cake, ripe spring strawberries, and a decadent buttercream frosting. We can never thank our mothers enough, but this cake is certainly a good start. Chocolate-Strawberry Queen Cake Serves: 1 (8-Inch)
- [Strawberry Meringue Bars](https://louisianacookin.com/strawberry-meringue-bars/): Strawberry Meringue Bars Yield: 24 servings Ingredients Crust 1 cup butter, softened ½ cup sugar 2 egg yolks 2 ½ cups all-purpose flour Filling 1 (10-ounce) jar seedless strawberry jam (raspberry or any flavor) 4 egg whites ½ teaspoon cream of tartar ¼ teaspoon salt 1 cup sugar 1-2 cups chopped pecans or walnuts Instructions
- [Strawberry Galette](https://louisianacookin.com/strawberry-galette/): This rustic galette would be even more enjoyable served with whipped cream. Strawberry Galette Makes 1 (9-Inch) Galette Ingredients 1½ cups all-purpose flour ½ cup blanched almond flour ¼ cup plus 1 tablespoon granulated sugar, divided 1¼ teaspoons kosher salt, divided ½ cup cold unsalted butter, cubed 1½ tablespoons cold whole buttermilk 1 tablespoon cold
- [Strawberry Biscuits with Strawberry-Jalapeño Pepper Jelly](https://louisianacookin.com/strawberry-biscuits-strawberry-jalapeno-pepper-jelly/): Tender buttermilk biscuits are flecked with strawberries and spread with a sweet and spicy pepper jelly for a unique breakfast dish. Strawberry Biscuits with Strawberry-Jalapeño Pepper Jelly Makes About 12 Ingredients 3½ cups all-purpose flour 3 tablespoons sugar 3¾ teaspoons baking powder 2 teaspoons kosher salt ¾ cup cold unsalted butter, cubed ¾ cup ¼-inch-diced
- [Marbled Strawberry Pound Cake](https://louisianacookin.com/marbled-strawberry-pound-cake/): Swirled with vanilla and strawberry batters, this pound cake is as beautiful as it is delicious. Marbled Strawberry Pound Cake Makes 1 (9×5-Inch) Cake Ingredients ¾ cup unsalted butter, softened 1½ cups sugar 3 large eggs, room temperature 1½ teaspoons vanilla extract 1¾ cups plus ⅔ cup all-purpose flour, divided ½ teaspoon baking powder ½
- [Strawberry Arugula Salad](https://louisianacookin.com/strawberry-arugula-salad/): Sweet strawberries pair well with tangy goat cheese in this bright side salad. Strawberry Arugula Salad Makes 6 Servings Ingredients 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 tablespoon clover honey ½ teaspoon kosher salt ½ teaspoon ground black pepper ¼ cup extra-virgin olive oil 1 pound fresh strawberries, stemmed and quartered 1
- [Roasted Strawberry Cake with Orange Curd and White Chocolate Frosting](https://louisianacookin.com/roasted-strawberry-cake-with-orange-curd-and-white-chocolate-frosting-2/): A mild December will often show the beginning of Ponchatoula strawberry season. Treat your guests to this Roasted Strawberry Cake with Orange Curd and White Chocolate Frosting and they’ll love you for it. Roasted Strawberry Cake with Orange Curd and White Chocolate Frosting Makes 1 (8-inch) cake Ingredients 2 pounds fresh strawberries, hulled and halved
- [Beignet Fries with Strawberry Sauce](https://louisianacookin.com/beignet-fries-with-strawberry-sauce/): You could make regular-size beignets, but these dippable ones are so fun. Beignet Fries with Strawberry Sauce Makes about 12 servings Ingredients ½ cup warm water (105° to 110°) 1½ teaspoons active dry yeast ¼ cup plus 1 teaspoon granulated sugar, divided ½ cup boiling water ½ cup evaporated milk 2 tablespoons unsalted butter, melted
- [St. Joseph’s Day Altars in Louisiana: Traditions, History & 12 Must-Try Recipes](https://louisianacookin.com/st-joseph-altars-new-orleans/): Over the course of the city’s rich history, New Orleans’ position at the mouth of the Mississippi River has made it one of the largest immigration ports in the country. As a result, there are countless Old World traditions carried on today that are part of the fabric of the city—not the least of
- [A Feast to Remember: Celebrating St. Joseph’s Day with Crawfish Spaghetti](https://louisianacookin.com/a-feast-to-remember-celebrating-st-josephs-day-with-crawfish-spaghetti/): Text: Chef John Folse There was always something happening on River Road where I grew up. Because there were six boys in a family of eight children, you can bet the Folse boys were always in the thick of things. One day, we decided to thumb a ride to Donaldsonville, just a few miles
- [Zeppoles with Orange Pastry Cream](https://louisianacookin.com/zeppoles-with-orange-pastry-cream/): For Italian and Sicilian Americans, the Feast of St. Joseph is marked with prayer and the construction of food-laden altars. These elaborate structures typically contain a statue of St. Joseph and votive candles at its head, flanked by copious amounts of cookies, cakes, and breads (which are traditionally donated to those in need). Zeppoles, fried
- [New Orleans Stuffed Artichokes](https://louisianacookin.com/new-orleans-stuffed-artichokes/)
- [Fried Eggplant Stuffed with Homemade Ricotta and Red Gravy](https://louisianacookin.com/fried-eggplant-stuffed-homemade-ricotta-red-gravy/)
- [Eggplant Rollatini](https://louisianacookin.com/eggplant-rollatini/): This classic Sicilian-American Eggplant Rollatini is perfect for a St. Joseph's Day feast.
- [Salt Roasted Shrimp](https://louisianacookin.com/salt-roasted-shrimp/): This Salt Roasted Shrimp is a perfect addition to a St. Joseph's Day Feast.
- [Mary LaBruzzo's Fig Cakes](https://louisianacookin.com/mary-labruzzos-fig-cakes/): Fig cookies are a traditional St. Joseph's Day treat.
- [Pasta with St. Joseph’s Sawdust](https://louisianacookin.com/pasta-with-st-josephs-sawdust/): St. Joseph's Sawdust is a classic pasta dish for Louisianians of Sicilian descent. The dish is part of a ritual meal that is traditionally served on March 19th for St. Joseph’s Day.
- [St. Joseph's Day Baked Redfish](https://louisianacookin.com/st-josephs-day-baked-redfish/)
- [50 Years of Vietnamese Cuisine in America and Its Influence on Louisiana Culture](https://louisianacookin.com/50-years-of-vietnamese-cuisine-in-america-and-its-influence-on-louisiana-culture/): Story and recipes by Nini Nguyen Photography by Cory James Fontenot This year marks the 50th anniversary since my family, like many other Vietnamese families, left their war-torn country to seek a new home here in the United States. After the fall of Saigon on April 30, 1975, the US opened its doors, offering refuge
- [Crawfish Pâté Chaud](https://louisianacookin.com/crawfish-pate-chaud/): "I added a little Sriracha for some heat because I love the flavor it brings, and the cheese gives it that gooeyness. And don’t skip the lemon zest—it really brightens the whole dish. These little pies are perfect as an appetizer or an entrée that’s guaranteed to wow your guests." - Chef Nina Nguyen Crawfish
- [Crawfish Eggs Benedict](https://louisianacookin.com/crawfish-eggs-benedict/): A Bayou State twist on a brunch classic, this Crawfish Eggs Benedict layers buttery Green Onion-and-Cheddar Biscuits with crispy bacon, plump crawfish, perfectly poached eggs, and a rich, zesty hollandaise for an indulgent, flavor-packed bite. Crawfish Eggs Benedict Ingredients 6 slices thick-cut bacon 1 medium jalapeño, seeded and chopped 1 clove garlic, minced 1
- [Cheesy Herbed Broiled Oysters](https://louisianacookin.com/cheesy-herbed-broiled-oysters/): "If you have oysters in the shell, you can surely make this recipe like that. I've even seen oysters made in cupcake tins!" - Chef Jean-Paul Bourgeois Cheesy Herbed Broiled Oysters Author: Chef Jean-Paul Bourgeois Makes about 6 Servings Ingredients ¾ cup unsalted butter ¼ cup olive oil 10 small cloves garlic, minced ½
- [Springtime in Monroe-West Monroe](https://louisianacookin.com/springtime-in-monroe-west-monroe/): As the days stretch longer and the weather begins to warm up, Monroe-West Monroe bursts into bloom with a season so full of life, it’s practically buzzing. Spring in Monroe-West Monroe isn’t just a shift in weather—it’s a call to step outside, revel in the outdoors, and savor a calendar packed with festivals, music, and
- [Lenten Traditions in Louisiana: Chef John Folse’s Snapper and Crawfish in Creole Sauce](https://louisianacookin.com/lenten-traditions-in-louisiana-chef-john-folses-snapper-king-creole-recipe/): By: Chef John Folse Growing up in St. James Parish in the 1950s, my siblings and I were not aware of the festivities of Mardi Gras 55 miles downriver in New Orleans. All we knew was that when Ash Wednesday rolled around, my mother had all eight of us lined up at the altar rail
- [Smoked Steak House Burgers](https://louisianacookin.com/smoked-steak-house-burgers/): If you don’t have a grinder, be sure to get the freshest, highest-quality meat ground from your local butcher. The barbecue sauce is inspired by the famous Jack Miller’s Bar-B-Que Sauce from Ville Platte, Louisiana. Smoked Steak House Burgers Author: Chef Jean-Paul Bourgeois Makes 6 Ingredients 1 pound cold beef short rib, cut into
- [Let the Flavor Reign!](https://louisianacookin.com/let-the-flavor-reign/): This Mardi Gras season, let the good times (and flavors) roll with a treat fit for a king! This Cream Cheese Pecan Praline King Cake is the ultimate indulgence—rich, creamy, and packed with that signature Louisiana sweetness thanks to Tony Chachere’s. With every bite, you’ll taste the magic of Carnival, bringing the spirit of the
- [Roman Candy Keeps Sweet Tradition Alive in New Orleans](https://louisianacookin.com/roman-candy-keeps-sweet-tradition-alive-in-new-orleans/): Roman candy has been a quintessential New Orleans treat for more than a century. Made using a family recipe that dates back generations, the traditional taffy has been sold from the same mule-drawn wooden cart since 1915. Sam Cortese was just 12 years old when he lost both of his legs below the knee in
- [A Taste of Tradition in Every Pot of Crawfish Bisque](https://louisianacookin.com/a-taste-of-tradition-in-every-pot-of-crawfish-bisque/): Text: Chef John Folse When I was growing up in St. James in the 1950s, spring meant crawfish season. The weather got a little warmer each day, and the evenings were tinged with a damp coolness that built up excitement about the next day’s adventure. I can almost hear the peals of laughter that rang
- [Ponchatoula’s Sweet Legacy Lives On in Its Famous Strawberries](https://louisianacookin.com/ponchatoulas-sweet-legacy-lives-on-in-its-famous-strawberries/): With their deep red hue and sweet, juicy flavor, Ponchatoula strawberries are one of southeastern Louisiana’s most cherished agricultural items. The little ruby jewels hold a certain magic in this small town that has come to be known as the “Strawberry Capital of the World” and home to the famed Ponchatoula Strawberry Festival. Strawberries were
- [10 Cocktails to Make this Mardi Gras Season](https://louisianacookin.com/10-cocktails-make-mardi-gras-season/): We can't all be lucky enough to travel to New Orleans for Mardi Gras, but that doesn't mean we can't celebrate wherever we are. With masks and costumes, parades and great food are usually a big part of the events. The one thing that's common throughout all the celebrations? Great cocktails! Get into the Mardi Gras
- [King Cake Toaster Pastries](https://louisianacookin.com/king-cake-toaster-pastries/): A brown sugar-cinnamon filling and festive sugars make these homemade pastries a delicious Mardi Gras treat. King Cake Toaster Pastries Makes 8 Ingredients 1⅔ cups unsalted butter, cubed 3 cups plus 3 teaspoons all-purpose flour, divided 1 tablespoon kosher salt ⅔ cup ice water 1 large egg 1 teaspoon whole milk ½ cup firmly
- [Post-Parade Gathering: 5 Recipes for the Ultimate Mardi Gras Spread](https://louisianacookin.com/post-parade-gathering/): Party-perfect bites and a boozy punch keep the good times rollin’ on and on! Smoked Cheddar Corn MuffinsVIEW RECIPEDeer Sausage BoulettesVIEW RECIPECajun Comeback Sauce Crawfish DipVIEW RECIPEPickled ShrimpVIEW RECIPEBourbon Milk PunchVIEW RECIPE
- [Cajun Comeback Sauce Crawfish Dip](https://louisianacookin.com/cajun-comeback-sauce-crawfish-dip/): Bold and creamy with a kick of spice, this Cajun Comeback Sauce Crawfish Dip combines tender crawfish, zesty seasonings, and a rich, cheesy base for the ultimate party appetizer. Cajun Comeback Sauce Crawfish Dip Makes 6 to 8 Servings Ingredients 2 tablespoons vegetable oil ¼ cup chopped yellow onion ¼ cup chopped green bell
- [Deer Sausage Boulettes](https://louisianacookin.com/deer-sausage-boulettes/): Crispy and flavorful, these Deer Sausage Boulettes are seasoned to perfection, fried until golden, and served with tangy barbecue sauce for a bold Southern bite. Deer Sausage Boulettes Makes 18 Ingredients ½ pound ground deer sausage or ground breakfast sausage ½ cup chopped yellow onion ¼ cup chopped green bell pepper ¼ cup chopped
- [Crawfish Boil Hot Fried Chicken Sandwich](https://louisianacookin.com/crawfish-boil-hot-fried-chicken-sandwich-2/): "I’m so used to having these flavors built into a seafood boil, so to have that inside a fried chicken is truly almost breathtakingly good. It’s so delicious. It’s a wonderful take on spicy fried chicken the Louisiana way." - Chef Jean-Paul Bourgeois https://www.youtube.com/watch?v=J6asdzsHRhU&t=2s
- [Rib Eyes with Blender Crabmeat Bearnaise](https://louisianacookin.com/rib-eyes-with-blender-crabmeat-bearnaise/): Whether you're cooking for a special occasion or just treating yourself, this dish is guaranteed to impress. Rib Eyes with Blender Crabmeat Bearnaise Author: Chef Jean-Paul Bourgeois Makes 2 Servings Ingredients 2 (¾-pound) boneless rib eye steaks 2 shallots, thinly sliced 3 cloves garlic, smashed 1 cup loosely packed fresh tarragon leaves 1 cup
- [Collard Green Caesar Salad](https://louisianacookin.com/collard-green-caesar-salad/): A bold twist on a classic, this Collard Green Caesar Salad combines hearty greens, a zesty homemade dressing, and crispy Parmesan croutons for a flavorful and satisfying bite. Collard Green Caesar Salad Makes 6 Servings Ingredients Croutons: 1 large clove garlic, halved 4 (1-inch-thick) slices French bread 3 tablespoons freshly grated Parmesan cheese 3
- [Our Favorite Mardi Gras Sweet Treats](https://louisianacookin.com/favorite-mardi-gras-sweet-treats/): From beautiful beignets to delicious pecan pralines, these Carnival-inspired desserts are just what you need to get in the spirit of Fat Tuesday! King Cake Croissant Doughnuts Meet the fluffy, flaky, doughnut version of a king cake you didn't know you needed! Slow Cooker Bananas Foster This Slow Cooker Bananas Foster recipe is proof that
- [Palm&Pine Brings Bold Southern and Caribbean Flavors to New Orleans Carnival Season](https://louisianacookin.com/palmpine-brings-bold-southern-and-caribbean-flavors-to-new-orleans-carnival-season/): Photography by Randy Krause Schmidt, Recipes courtesy of Amarys Koenig-Herndon and Jordan Herndon, Palm&Pine, New Orleans After introducing New Orleans to their food as the Old Portage, a pop-up located in the popular French Quarter Black Penny bar, Amarys Koenig-Herndon and Jordan Herndon opened Palm&Pine in 2019. The vibrant, open space complements their thoughtful dishes
- [Deviled Crab Dip](https://louisianacookin.com/deviled-crab-dip/): Photography by Randy Krause Schmidt Deviled Crab Dip Author: Amarys Koenig-Herndon and Jordan Herndon, Palm&Pine, New Orleans Makes 6 to 8 Servings Ingredients 8 ounces Louisiana crab claw meat, picked free of shell 4 ounces cream cheese, softened ¼ cup mayonnaise ¼ teaspoon dry mustard ¼ teaspoon celery seed 1 tablespoon Worcestershire sauce ½
- [Roasted Cauliflower Amandine](https://louisianacookin.com/roasted-cauliflower-amandine/): Roasted Cauliflower Amandine Makes 4 to 6 Servings Ingredients 2 heads of cauliflower, cut into florets (about 8 cups) 1 cup sliced shallot 2 teaspoons kosher salt 6 sprigs fresh thyme 1 tablespoon coriander seeds, toasted and ground Zest and juice of 2 satsumas ½ cup canola oil ¾ cup unsalted butter, cubed ¼
- [Melissa Martin’s <em>Bayou</em>: A Year of Cajun Cooking, Celebration, and Tradition](https://louisianacookin.com/melissa-martins-bayou-a-year-of-cajun-cooking-celebration-and-tradition/): Story by Morgan Crawford Scott Photographs by Denny Culbert Photos and recipes excerpted from Bayou by Melissa Martin (Artisan Books). Copyright © 2024. Not everyone is cut out for life on the bayou. The sweltering summers might have cast some outward, but to the many who still call it home, they wouldn’t have it any
- [Breakfast Ring](https://louisianacookin.com/breakfast-ring/): Making breakfast ring is a weekend treat. As kids, my siblings and I made it with canned biscuits rolled in butter, cinnamon, and sugar and cooked it in the microwave. Nowadays, I make my breakfast ring in the oven with a yeasted dough, adding a touch of cardamom for an adult version. Cardamom can be
- [Crawfish Rolls](https://louisianacookin.com/crawfish-rolls-2/): A crawfish roll is decadent, the kind of sandwich that earns audibly voiced approval. Make these during Carnival season and put them out for your friends. What makes a crawfish roll so special is knowing the amount of work that went into peeling the crawfish. To give someone a roll slathered in spicy mayonnaise and
- [Roast Beef Debris Po’ Boys](https://louisianacookin.com/roast-beef-debris-po-boys/): Time and patience with your chuck roast are key players when it comes to Chef Jean-Paul’s Roast Beef Debris Po’ Boys.
- [Set Sail for Mardi Gras Magic: The Krewe of Tchefuncte Boat Parade Brings Festive Fun to Madisonville](https://louisianacookin.com/set-sail-for-mardi-gras-magic-the-krewe-of-tchefuncte-boat-parade-brings-festive-fun-to-madisonville/): By: Daniel Schumacher Photos courtesy of Visit the Northshore The Krewe of Tchefuncte Boat Parade in Madisonville is a vibrant twist on the traditional Mardi Gras festivities celebrated throughout Louisiana. A picturesque town nestled along the Tchefuncte River on Lake Pontchartrain’s Northshore, Madisonville has become known for this colorful and lively event. Unlike the more
- [44 Recipes for the Big Game Inspired by New Orleans for the Ultimate Game Day Feast](https://louisianacookin.com/44-big-game-recipes-inspired-by-new-orleans-for-the-ultimate-game-day-feast/): 44 Delectable recipes inspired by the Crescent City.
- [Grilled Venison with Chimichurri](https://louisianacookin.com/grilled-venison-with-chimichurri-recipe/): I remember having no idea what a neutral ground was before my first real Mardi Gras. Football season at Louisiana State University, with its incredible tailgate parties, had just ended, and the spring semester brought new reasons to celebrate. Through the grapevine, I’d heard that the Krewe of Endymion was the parade to see, so
- [Sweet Potato Chicken Burger](https://louisianacookin.com/sweet-potato-chicken-burger/): This Sweet Potato Chicken Burger, a comforting take on the classic American hamburger, won the Grand Prize in the 2012 Sweet Rewards Recipe Contest. [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Fried Boudin Balls](https://louisianacookin.com/fried-boudin-balls-2/): Perfect for passing around a family party or just frying up for fun, these bite-size boudin balls are deep-fried and seasoned with two famous Slap Ya Mama products. Fried Boudin Balls Serves: 32 Ingredients 1½ cups dry bread crumbs (or more, if needed) 2 large eggs, lightly beaten ½ teaspoon kosher salt ¼ teaspoon [url
- [Boudin King Cake](https://louisianacookin.com/boudin-king-cake-2/): University of Louisiana at Lafayette professor Robert Carriker claims to have invented the boudin king cake in 2015. It is now popular statewide. Boudin King Cake Makes 1 Cake Ingredients 1¼ cups warm milk (105° to 110°), divided 4 tablespoons sugar, divided 1 (0.25-ounce) package active dry yeast ½ cup unsalted butter, melted 3 large
- [Boudin Rolls with Spicy Cane Syrup](https://louisianacookin.com/boudin-rolls-spicy-cane-syrup/): Bring a little savory to a sweet favorite when you whip up a batch of Boudin Rolls with Spicy Cane Syrup.
- [Boudin Balls](https://louisianacookin.com/boudin-balls/): "Boudin is one of the most essential dishes for prairie Cajuns foodways. Interstate 10 runs through the southern part of Louisiana and on the Western section of that is generally considered the prairie country of Acadia, or Cajun Louisiana. They’re famous for having these incredible meat markets with head cheese, tasso ham, boudin, cracklins, stuffed
- [Boudin-Stuffed French Bread](https://louisianacookin.com/boudin-stuffed-french-bread/): This French bread is stuffed with a savory boudin filling and creamy cheese spread, baked to golden perfection. Boudin-Stuffed French Bread Ingredients 1 (16-ounce) loaf French bread 1 tablespoon olive oil 1 small yellow onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped 1 poblano pepper,
- [Coot Gumbo with Junior’s Potato Salad](https://louisianacookin.com/coot-gumbo-with-juniors-potato-salad/): Coot Gumbo with Junior’s Potato Salad Author: Chef Jean-Paul Bourgeois Makes about 10 servings Ingredients 1 cup vegetable oil 1½ cups all-purpose flour 1 pound smoked sausage, sliced 2 cups diced onion 4 cloves garlic, minced 1 cup diced green bell pepper 1 cup diced celery 3 quarts hot fowl or chicken stock
- [Pigs in a Blanket with Creole Mustard Sauce](https://louisianacookin.com/pigs-in-a-blanket-with-creole-mustard-sauce/): These Pigs in a Blanket feature tender sausage wrapped in flaky pastry and served with a zesty, spicy Creole mustard sauce. Pigs in a Blanket with Creole Mustard Sauce Makes 32 Ingredients 1 (14-ounce) package andouille sausage 1 large egg 1 tablespoon water All-purpose flour, for dusting ½ (17.3-ounce) package frozen puff pastry (1
- [Crawfish Nachos](https://louisianacookin.com/crawfish-nachos/): With a spicy cheese sauce and loads of mudbugs, these crawfish nachos are the ultimate snack. Crawfish Nachos Serves: 6-8 Servings Ingredients 1 (14-ounce) can evaporated milk 1 (14-ounce) package quesadilla melting cheese* 2 teaspoons Creole seasoning 1 clove garlic, grated 1 (16-ounce) package smoked andouille sausage, coarsely chopped 1 (24-ounce) bag mini tricolor sweet
- [Kettle Chip Steak Nachos](https://louisianacookin.com/kettle-chip-steak-nachos/): These kettle chip steak nachos, layered with tender beef and a melty fontina sauce, are a tailgating triumph. Kettle Chip Steak Nachos Makes 6 to 8 servings Ingredients 1 pound skirt steak ½ cup sliced yellow onion 1 tablespoon olive oil 1 tablespoon fresh lime juice 1½ teaspoons Creole seasoning, divided 1 clove garlic,
- [Crabmeat-Stuffed Jalapeño Poppers](https://louisianacookin.com/crabmeat-stuffed-jalapeno-poppers/): These spicy, creamy bites are the perfect party appetizer. Any fresh Louisiana crabmeat will be great in this recipe. Crabmeat-Stuffed Jalapeño Poppers Serves: About 30 Ingredients 30 jalapeños ½ pound lump crabmeat, picked free of shell 1 (8-ounce) package cream cheese, softened ¼ cup thinly sliced fresh chives 2 cups plus 2 tablespoons panko (Japanese
- [Alligator Chili Frito Pie](https://louisianacookin.com/alligator-chili-frito-pie/): Try this fun recipe for Alligator Chili Frito Pie at your next party.
- [Chunky Beef Chili](https://louisianacookin.com/chunky-beef-chili/): Courtesy of BeefItsWhatsForDinner.com. Photo by Jeff Padrick - Klug Studio Inc. Learn more about Louisiana Beef by visiting labeefcouncil.org. Chunky Beef Chili Ingredients 2 tablespoons vegetable oil, divided 1½ pounds beef stew meat, cut into 1- to 1½-inch pieces Salt, to taste 1 medium onion, chopped 1 medium jalapeño, minced and seeded 2 (14.5-ounce) cans
- [Slow Cooker White Bean & Chicken Chili](https://louisianacookin.com/slow-cooker-white-bean-chicken-chili/): The end of the NFL football season is right around the corner. February 13 marks the 2022 Super Bowl and we’re gearing up for the most exciting part–the food! It wouldn’t be Super Bowl Sunday without a hearty bowl of chili. This Slow Cooker version features Camellia Brand Beans along with traditional ingredients and thickeners
- [Spinach Artichoke Dip](https://louisianacookin.com/spinach-artichoke-dip/): This Spinach Artichoke Dip can be put together in a flash and tastes like you've been cooking all day! Get more great Cajun and Creole recipes in Louisiana Cookin's January/February 2017 issue.
- [Cold Shrimp Dip](https://louisianacookin.com/cold-shrimp-dip/): This retro shrimp dip gets a kick of spice from crab boil and Cajun seasoning. Cold Shrimp Dip Makes about 8 servings Ingredients 2 quarts water 1 (3-ounce) bag crawfish, shrimp, and crab boil* 1 lemon, quartered 1 tablespoon kosher salt 1½ pounds peeled and deveined medium fresh shrimp 1 (10.75-ounce) can cream of celery
- [Oysters Rockefeller Spinach Dip](https://louisianacookin.com/oysters-rockefeller-spinach-dip/): Inspired by oysters Rockefeller, which was created at Antoine’s Restaurant in New Orleans in 1889, this spinach dip is creamy, cheesy, and completely irresistible. Oysters Rockefeller Spinach Dip Makes 6 to 8 Servings Ingredients 2 teaspoons unsalted butter 8 ounces shucked oysters (about 24 oysters), drained 1 cup [url href="https://blueplatemayo.com/products/real-mayonnaise/" target="_blank"]mayonnaise[/url]* 4 ounces cream cheese,
- [Boudin Dip](https://louisianacookin.com/boudin-dip/): Homemade boudin will make this easy dip a quick favorite at your family gatherings this fall. Boudin Dip Makes 6 to 8 Servings Ingredients 1 (8-ounce) package cream cheese, softened 1 (8-ounce) container sour cream 1 cup grated sharp Cheddar cheese 1 (10-ounce) can tomatoes with green chiles, drained ½ cup sliced green onion 1
- [Hot Corn Dip](https://louisianacookin.com/hot-corn-dip/): Pickled jalapeños, Creole seasoning, and hot sauce add just the right amount of heat to this Hot Corn Dip. Hot Corn Dip Makes 15 Servings Ingredients 4 slices bacon, chopped 1 cup finely chopped green bell pepper ½ cup finely chopped red onion 2 cloves garlic, minced 8 ounces cream cheese, softened ¾ cup sour
- [Creole Crab Dip](https://louisianacookin.com/creole-crab-dip/): Don’t plan on leftovers—this cheesy dip is irresistible. Creole Crab Dip Makes 4 to 6 Servings Ingredients 8 tablespoons unsalted butter, divided ½ cup minced shallot ½ cup heavy whipping cream 10 ounces cream cheese, softened 2 tablespoons minced green onion 1½ pounds lump crabmeat, picked free of shell and divided 4 ounces goat
- [Classic Natchitoches Meat Pie](https://louisianacookin.com/classic-natchitoches-meat-pie/): The Natchitoches meat pie, filled with a savory mixture of beef, pork, and the Cajun trinity, is one of Louisiana’s most beloved snacks.
- [Better Cheddar Dip](https://louisianacookin.com/better-cheddar-dip/): Better Cheddar Dip, said to have originated at Langenstein’s grocery store, has been a staple on the New Orleans party circuit for as long as Ruby Benoit can recall. In her homemade version of the oft-imitated concoction, she mixes extra-sharp white Cheddar with smoky Gouda, roasted garlic paste, and toasty pecans to create the dip’s
- [Death Valley Snacking Mix](https://louisianacookin.com/death-valley-snacking-mix/): Think of this Snacking Mix as Chex Mix with a Cajun accent. Death Valley Snacking Mix Makes About 12 Cups Ingredients 2 cups toasted rice cereal 2 cups toasted corn cereal 2 cups mini pretzels 2 cups mini pretzel sticks 2 cups pecan halves 1 (8-ounce) bag rye chips ¼ cup unsalted butter, melted
- [Cheesy Boudin Egg Rolls](https://louisianacookin.com/cheesy-boudin-egg-rolls/): Adding melty cheese makes these spicy boudin nibbles even better. Cheesy Boudin Egg Rolls Makes 10 to 12 Servings Ingredients 1 (12-ounce) bottle brown ale beer ½ cup stone-ground mustard 2 tablespoons mayonnaise 2 tablespoons honey 1 tablespoon hot sauce 2 teaspoons Creole seasoning, divided ¼ teaspoon crushed red pepper Vegetable oil, for frying ½
- [Asian Street Style Fried Chicken Wings](https://louisianacookin.com/asian-street-style-fried-chicken-wings/): These crispy, flavor-packed fried chicken wings from Chef Keith Kornfeld are simply delicious.
- [Alligator and Tasso Sauce Piquante](https://louisianacookin.com/alligator-tasso-sauce-piquante/): Sauce piquante is a well-seasoned Cajun and Creole dish that features a tomato base and often includes wild game like alligator or snapping turtle. Alligator and Tasso Sauce Piquante Makes 2 Quarts Ingredients ⅔ cup plus 2 teaspoons vegetable oil, divided 1 pound tasso, cut into ¾-inch pieces 1 cup all-purpose flour 1 cup diced
- [Smoked Sausage Bites](https://louisianacookin.com/smoked-sausage-bites/): The next time you're gearing up for an afternoon of tailgating, pull out your slow cooker and try these smoked sausage bites.
- [Tailgating Shrimp and Chicken Kabobs](https://louisianacookin.com/tailgating-shrimp-chicken-kabobs/): With a small charcoal grill, you can whip up these tasty shrimp and chicken kabobs at your next tailgate.
- [King Cake with Cream Cheese Filling](https://louisianacookin.com/king-cake-with-cream-cheese-filling/): This crowd-favorite recipe delivers the perfect balance of rich, tangy cream cheese flavor that keeps us coming back for more. King Cake with Cream Cheese Filling Ingredients ⅓ cup warm water (105° to 110°) 1½ teaspoons active dry yeast ⅓ cup plus ½ teaspoon granulated sugar, divided ½ cup sour cream 2 large eggs
- [Fried Soft-Shell Crab](https://louisianacookin.com/fried-soft-shell-crab/): Whether you're working with fresh or previously-frozen crabs, this recipe will result in a perfectly crispy and delicious fried soft-shell crab each and every time. Fried Soft-Shell Crab Author: Chef Jean-Paul Bourgeois Makes 2 Servings Ingredients 2 soft-shell crabs (thawed if frozen) 3 tablespoons yellow mustard 2 teaspoons Slap Ya Mama Cajun Pepper Sauce
- [How Chicory Came to Be a Fixture of New Orleans’ Coffee Culture](https://louisianacookin.com/how-chicory-came-to-be-a-fixture-of-new-orleans-coffee-culture/): Text: Caitlin Watzke New Orleans' obsession with coffee is no secret. From the traditional café au lait at Café du Monde to the flaming Café Brûlot at Arnaud’s and brews from the dozens of third-wave micro-roasters that have cropped up in recent years, there is no shortage of great coffee in the Crescent City. Ask
- [Mardi Gras Memories and Recipes with Marcelle Bienvenu](https://louisianacookin.com/mardi-gras-memories-and-recipes-with-marcelle-bienvenu/): Story and recipes by Marcelle Bienvenu Photography by Kyle Carpenter Food styling by Vanessa Rocchio Styling by Maggie Ratliff Hill The Carnival season of my childhood in the late 1940s and early 1950s was rather lackluster. In my small but historic town of St. Martinville, we didn’t have king cakes or parades. There was a
- [Grits and Grillades](https://louisianacookin.com/grits-and-grillades/): This recipe for Grits and Grillades features tender, slow-braised beef in a rich, savory gravy served over creamy, buttery grits for the ultimate comfort food. Grits and Grillades Makes 10 to 12 Servings Ingredients 4 pounds boneless beef or veal round steak, about ¼ inch thick 1 tablespoon salt 1 teaspoon cayenne ½ teaspoon
- [Oyster Rockefeller Soup](https://louisianacookin.com/oyster-rockefeller-soup/): Oyster Rockefeller Soup is a creamy, luxurious dish inspired by the classic appetizer, featuring tender oysters, rich spinach, and a hint of anise for a sophisticated depth of flavor. Oyster Rockefeller Soup Author: Marcelle Bienvenu Makes 8 Servings Ingredients 1 cup minced yellow onions 1 tablespoon minced garlic ½ cup minced celery 3 cups
- [Game Day Eats That Bring the Heat](https://louisianacookin.com/game-day-eats-that-bring-the-heat/): Turn every game day into a winning celebration with dishes that bring the heat! Tony Chachere’s Hot Honey Wings are the perfect blend of sweet, spicy, and bold Creole flavor—guaranteed to score big with family and friends. Each bite delivers a perfect kick of excitement that’s practically made for football feasts. So, start cooking now
- [Raw Oysters with Chile-Lime Mignonette Sauce](https://louisianacookin.com/raw-oysters-with-chile-lime-mignonette-sauce/): Raw Oysters with Chile-Lime Mignonette Sauce Makes 12 Servings Ingredients 1 shallot, minced (about ¼ cup) ¼ cup Champagne vinegar 2 teaspoons lime zest 1 tablespoon fresh lime juice 1 teaspoon Cajun seasoning ¼ teaspoon crushed red pepper 12 cold shucked fresh oysters Garnish: lime zest Instructions In a medium bowl, combine shallot, vinegar,
- [Butter-Roasted Oysters](https://louisianacookin.com/butter-roasted-oysters/): Butter-Roasted Oysters Makes 12 Ingredients 12 fresh oysters in shell ½ cup unsalted butter ⅓ cup sliced green onion ¼ cup chopped garlic 1 teaspoon kosher salt 1 teaspoon chopped fresh thyme 1 teaspoon lemon zest ½ cup freshly grated Parmesan cheese French baguette slices, to serve Garnish: chopped fresh parsley Instructions Preheat oven
- [Cornmeal Biscuits with Oyster Gravy](https://louisianacookin.com/cornmeal-biscuits-with-oyster-gravy/): Cornmeal Biscuits with Oyster Gravy Makes about 10 Ingredients 2¼ cups all-purpose flour, plus more for dusting ¾ cup medium yellow cornmeal 1 tablespoon baking powder 1½ teaspoons kosher salt ½ teaspoon baking soda ½ cup cold unsalted butter, grated 1 cup plus 2 tablespoons cold whole buttermilk ¼ cup unsalted butter, melted ¼
- [Shreveport-Bossier Mardi Gras: Krewe of Sobek and Krewe of Harambee Lead with Culture, Community, and Celebration](https://louisianacookin.com/shreveport-bossier-mardi-gras/): Text by Jada Durden Photos by Kyle Carpenter (krewe royalty portraits) and courtesy of the Shreveport Convention and Visitor’s Bureau The Shreveport-Bossier Mardi Gras parade schedule kicks off each year with its historically African American krewes, the Krewe of Sobek and the Krewe of Harambee. Leading the charge, the Krewe of Sobek will roll through
- [Fried Oyster Loaf](https://louisianacookin.com/fried-oyster-loaf/): Panko bread crumbs give the oysters in this sandwich a delightful crunch. Fried Oyster Loaf Makes 4 Servings Ingredients ¾ cup mayonnaise, plus more for spreading ¼ cup plus 1 teaspoon hot sauce, divided, plus more to serve 1 tablespoon Creole mustard 1 tablespoon prepared horseradish 3½ teaspoons kosher salt, divided 1 teaspoon fresh
- [Dong Phuong-Style King Cake](https://louisianacookin.com/dong-phuong-style-king-cake/): Recently, cakes from the Dong Phuong Bakery in New Orleans East have been fervently sought after (especially following its 2018 win in the James Beard Foundation Awards). Dong Phuong-Style King Cake Makes 1 Cake Ingredients ¾ cup warm whole milk (110° to 115°) ½ cup granulated sugar, divided 1 (0.25-ounce) package rapid-rise instant yeast
- [Mardi Gras Magic: 7 Irresistible King Cake Creations to Sweeten Your Carnival Season](https://louisianacookin.com/top-king-cakes/): As we move into the carefree Carnival season, Louisianians begin to indulge in rich gumbos, spicy jambalayas, and an ever-expanding range of styles and flavors of the celebrated Mardi Gras king cake. Whether traditional or filled with unexpected ingredients, there are countless varieties to satisfy your sweet tooth. We’re sure any of these beautiful desserts will
- [Galette des Rois](https://louisianacookin.com/galette-des-rois-2/): This puff pastry version is often called a French king cake to differentiate it from the popular Danish-style cake. Galette des Rois Make 1 Cake Ingredients ¾ cup bleached almond flour ⅓ cup unsalted butter, softened ⅓ cup sugar 1 teaspoon cornstarch ¼ teaspoon kosher salt 2 large eggs, room temperature, divided 1¼
- [Exploring Courir de Mardi Gras: The Heart of Louisiana's Rural Mardi Gras Traditions](https://louisianacookin.com/courir-de-mardi-gras/): By Jo Vidrine There are stories of Mardi Gras in Acadiana, where rural Mardi Gras traditions hold strong, beyond what is seen in New Orleans. These are stories of costumed revelers riding horseback through the fields and byways of Cajun and Creole country. These are stories of music that makes people move unexpectedly, bounties of
- [Discovering New Orleans’ Black Masking Indian Tribes on Mardi Gras Morning](https://louisianacookin.com/discovering-new-orleans-black-masking-indian-tribes-on-mardi-gras-morning/): Story and Photography by Pableaux Johnson In the early hours of Mardi Gras morning, it pays to keep your eyes peeled. In the hours just past dawn, you’re driving through New Orleans’ mostly sleeping streets, car windows down, scanning for telltale signs of Black Masking Indian tribes on the move. Prowling the tight honeycomb of
- [The Century-Old Cocktail We're Drinking Now Through Mardi Gras Day](https://louisianacookin.com/the-century-old-cocktail-were-drinking-now-through-mardi-gras-day/): Throughout Carnival Season, The Bombay Club in New Orleans serves a cocktail featuring Legendre Ojen, an iconic anise-flavored liqueur. Beloved by New Orleanians, especially during Carnival season, it has become the unofficial Krewe cocktail for the Rex Organization, and the drink used to toast the King of Carnival on Mardi Gras Day. The Bombay Club will serve the
- [Dirty Rice](https://louisianacookin.com/dirty-rice-2/): As a quintessential side dish of Cajun cuisine, dirty rice is almost guaranteed to be on the table at most gatherings in Acadiana. It is typically made with ground pork and chicken livers, which gives the rice its “dirty” appearance. In this version, using frozen, prechopped trinity cuts down on prep time—but not flavor—so you
- [Oysters Rockefeller Bread Pudding](https://louisianacookin.com/oysters-rockefeller-bread-pudding/): With classic Louisiana flavors, this Oysters Rockefeller Bread Pudding will be a hit this holiday season. Oysters Rockefeller Bread Pudding Serves: 10 Servings Ingredients 8 cups (1-inch) cubed French bread 5 tablespoons unsalted butter, melted 4 tablespoons minced garlic, divided 3 tablespoons unsalted butter 1 cup chopped fennel ¾ cup chopped yellow onion ½ cup chopped celery
- [Andouille Cornbread Dressing](https://louisianacookin.com/andouille-cornbread-dressing/): Andouille Cornbread Dressing Serves: 10-12 Servings Ingredients 8 cups (1-inch) cubed cornbread 3 tablespoons unsalted butter 1 (12-ounce) package andouille sausage, chopped 1½ cups chopped yellow onion 1½ cups chopped celery 1½ cups chopped green bell pepper ¼ cup minced garlic ¾ cup giardiniera, drained and roughly chopped 2¼ teaspoons Creole seasoning 2 teaspoons chopped
- [Barbecue Shrimp](https://louisianacookin.com/barbecue-shrimp/): Be sure to serve plenty of Italian bread with this Barbecue Shrimp. You'll want to savor every last drop. Barbecue Shrimp Serves: 8 servings Ingredients 1 head garlic 1 tablespoon olive oil 1 (12-ounce) jar chili sauce* ½ cup dry white wine 8 cloves garlic, very thinly sliced 3 tablespoons Worcestershire sauce 1 tablespoon Creole
- [McKenzie's-Style King Cake](https://louisianacookin.com/mckenzies-style-king-cake/): McKenzie’s Pastry Shoppe’s longtime operator Donald Entringer Sr. is said to have been the first to put plastic babies in king cakes, and McKenzie’s light, sugary style is a nostalgic bite for many old-school New Orleanians. McKenzie's-Style King Cake Makes 1 Cake Ingredients ⅔ cup plus 1 tablespoon whole milk, room temperature, divided 4 tablespoons
- [30-Minute Gumbo](https://louisianacookin.com/30-minute-gumbo/): Have you ever wanted to prepare gumbo on a weeknight, but decided against it because you thought it would take too long? We’ve all been there. The flavors of gumbo are complex, but it doesn’t have to take an entire afternoon of cooking to achieve them. With a bit of advance prep work, making gumbo
- [Debris Shrimp and Grits](https://louisianacookin.com/debris-shrimp-grits/): We thought we couldn’t love shrimp and grits more—until we added debris. The savory meat and gravy help take this Southern classic to the next level. Debris Shrimp and Grits Serves: 4 servings Ingredients 4⅔ cups chicken broth, divided 2 teaspoons kosher salt, divided ¼ teaspoon ground black pepper 1 cup stone-ground grits 3 tablespoons
- [Jambalaya-Stuffed Bell Peppers](https://louisianacookin.com/jambalaya-stuffed-bell-peppers/): Jambalaya-Stuffed Bell Peppers Serves: 8 Servings Ingredients 8 medium assorted bell peppers (about 3 pounds) 3 tablespoons vegetable oil, divided ¾ pound boneless skinless chicken thighs, cut into 1-inch pieces ¾ pound tasso, cut into ½-inch pieces ¾ pound andouille sausage, cut into ½-inch pieces 1 cup chopped red onion ¾ cup chopped green bell
- [Crawfish Kolaches](https://louisianacookin.com/crawfish-kolaches/): Originally a Czech pastry, kolaches are quite popular in southwest Louisiana and Texas. This basic dough can be used to make sweet or savory versions. Crawfish Kolaches Serves: 15 Ingredients 1½ cups water (105° to 110°) 1 tablespoon sugar 2½ teaspoons instant yeast 4¼ cups all-purpose flour, divided 6 tablespoons unsalted butter, melted 2 large
- [Crawfish Boil Hot Fried Chicken Sandwich](https://louisianacookin.com/crawfish-boil-hot-fried-chicken-sandwich/): Is it possible to fall in love with a fried chicken sandwich? The chicken is brined in crab boil seasoning so you can taste the spice in every bite. Crawfish Boil Hot Fried Chicken Sandwich Author: Tory McPhail of Picnic Provisions and Whiskey Serves: 8 Servings Ingredients 2 pounds boneless chicken breasts, halved crosswise if
- [Creole Tomato Tart](https://louisianacookin.com/creole-tomato-tart/): Frozen puff pastry helps this Creole Tomato Tart come together easily for weeknight dinners. Creole Tomato Tart Serves: 6-8 servings Ingredients 1 pound ripe Creole tomatoes (about 3 medium) 1 teaspoon kosher salt 1 (17.3-ounce) package frozen puff pastry, thawed 2 large eggs, divided 1 tablespoon water 1 (8-ounce) package cream cheese, softened 1 cup
- [Skillet Pecan and Chocolate Blondies](https://louisianacookin.com/skillet-pecan-chocolate-blondies/): Topped with chocolate and pecans and served with ice cream, this indulgent treat is the ultimate way to round out a hearty meal. Skillet Pecan and Chocolate Blondies Serves: 1 (10-inch) Skillet Ingredients 1½ cups firmly packed light brown sugar 1 cup unsalted butter, melted and slightly cooled 2 large eggs 2 teaspoons vanilla extract
- [John Folse Shares a Mouthwatering Recipe Using River Shrimp](https://louisianacookin.com/john-folse-shares-mouthwatering-recipe-using-river-shrimp/): In the 17th and 18th centuries, the coureurs des bois, or “runners of the woods,” traversed the American continent from Canada through the Mississippi Valley hunting, trapping, and trading furs. They were some of Louisiana’s earliest European explorers and lived on the edge of the law. I must confess that in our youth, my brothers
- [Oven-Baked Garlic Crabs](https://louisianacookin.com/oven-baked-garlic-crabs/): This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlic can then be spread onto French bread along with butter from the baking pan. Oven-Baked Garlic Crabs Serves: 4-6 servings Ingredients 12 whole crabs, cleaned 2 cups
- [Salted Caramel and Chocolate King Cake](https://louisianacookin.com/salted-caramel-chocolate-king-cake/): With rich chocolate and a smooth caramel sauce, who could resist this delicious king cake? Salted Caramel and Chocolate King Cake Serves: 1 Ingredients 6 tablespoons unsalted butter, softened ¼ cup sugar 2 teaspoons ground cinnamon King Cake Dough (recipe follows) 1 large egg 1 tablespoon water 2 (4-ounce) semisweet chocolate baking bars, chopped
- [Citrus Pecan Pie](https://louisianacookin.com/citrus-pecan-pie/): The sweet-tart flavor of Louisiana citrus shines in this pecan pie. Citrus Pecan Pie Makes 1 (9-Inch) Pie Ingredients Cream Cheese Pie Dough (recipe follows) 1 cup firmly packed dark brown sugar ¾ cup light corn syrup ½ cup unsalted butter, melted 4 large eggs, divided 1¼ teaspoons orange zest, divided 1 tablespoon fresh
- [Chicken and Andouille Sausage Gumbo](https://louisianacookin.com/chicken-andouille-sausage-gumbo/): This rustic gumbo gets an extra kick of flavor from smoked ham hocks. Chicken and Andouille Sausage Gumbo Makes about 4 Quarts Ingredients 1 (4- to 4½-pound) whole chicken, cut into 8 pieces 1 teaspoon kosher salt ½ teaspoon ground black pepper 1½ pounds andouille sausage, cut into 1-inch pieces ¾ cup vegetable oil 1
- [Charbroiled Oysters in Garlic Butter Sauce](https://louisianacookin.com/charbroiled-oysters-garlic-butter-sauce/): Inspired by a New Orleans favorite, these oysters are doused with a garlic butter sauce. Adding a sprinkle of Parmesan cheese before cooking would make this appetizer even more decadent! Charbroiled Oysters in Garlic Butter Sauce Makes 24 Ingredients ¼ cup unsalted butter, cubed 4 cloves garlic, thinly sliced 2 tablespoons white wine vinegar 24
- [Fried Crawfish and Pickles](https://louisianacookin.com/fried-crawfish-pickles/): In this recipe, crawfish tails and pickle slices are fried until golden and served with rémoulade. Fried Crawfish and Pickles Makes About 8 Servings Ingredients 1 cup whole buttermilk 1 tablespoon hot sauce 1 pound crawfish tails, rinsed and patted dry 1 (16-ounce) jar spicy sweet pickle slices* 3½ cups all-purpose flour 2 tablespoons Cajun
- [Butter Pecan Cake](https://louisianacookin.com/butter-pecan-cake/): Serve up a slice of holiday cheer with this delicious pecan-studded layer cake. Butter Pecan Cake Makes 1 (8-Inch) Cake Ingredients 1¼ cups unsalted butter, softened and divided 2½ cups chopped pecans 1½ cups granulated sugar ½ cup firmly packed light brown sugar 4 large eggs, room temperature 1 tablespoon vanilla extract 3 cups cake
- [GW Fins’ Gulf Cioppino](https://louisianacookin.com/gw-fins-gulf-cioppino/): If you talk with an Italian American New Orleanian about the Feast of the Seven Fishes, you’re likely to get an earful of stories of their favorite dishes at the traditional Christmas Eve fête. Pose the same question to an Italian or Sicilian, and the likely answer is that they’ve never heard of it. While

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- [Home](https://louisianacookin.com/): Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations.
- [2026 Chefs to Watch Dinner](https://louisianacookin.com/2026-chefs-to-watch-dinner/): Louisiana Cookin’ launched Chefs to Watch in 2002 to celebrate rising culinary talent across the Bayou State—chefs who honor Louisiana’s rich food traditions while bringing bold, fresh ideas to the table. The 2026 celebration returns to Covington, Louisiana, on Thursday, October 8, with a cocktail hour and seated dinner at The Greenwood featuring this year’s
- [Discover the Heart of Southwest Louisiana](https://louisianacookin.com/discover-the-heart-of-southwest-louisiana/): Discover the Heart of Southwest Louisiana From unforgettable Cajun and Creole cuisine to lively Zydeco music, colorful Mardi Gras traditions, and scenic bayous, southwest Louisiana is a destination unlike any other. This free downloadable e–book takes you on a journey through the culture, flavors, and experiences that make Lake Charles and the surrounding region a
- [Recipes](https://louisianacookin.com/recipes/): Appetizers Beverages Breads Desserts Gumbo/Soups Meat & Game Pasta Poultry Salads Sauces Seafood Vegetables
- [Taste the Joy of the Season with Tony Chachere’s](https://louisianacookin.com/taste-the-joy-of-the-season-with-tony-chacheres/): IN PARTNERSHIP WITH TONY CHACHERE’S No Louisiana kitchen is complete without a can of one of Tony Chachere’s seasonings on the spice rack. The Opelousas-based brand was founded by its namesake, Tony Chachere, in 1972 after the success of publishing his cookbook, which included a recipe for his homemade seasoning blend. Today, Tony Chachere’s product line
- [Vegetable Seasonality in Louisiana](https://louisianacookin.com/vegetable-seasonality-louisiana/): Vegetable Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Brussels Sprouts ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ Butternut Squash ✓ ✓ ✓ ✓ ✓ ✓ Bell Peppers ✓ ✓ ✓ ✓ ✓
- [Fruit Seasonality in Louisiana](https://louisianacookin.com/fruit-seasonality-louisiana/): Fruit Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Fig X X X x x x Strawberry X X X X X X X Peach X X X X x Pomegranate
- [About Us](https://louisianacookin.com/about-us/): Louisiana Cookin’ is the only national magazine for the connoisseur of Louisiana’s unique culture, cuisine, and travel destinations. Published six times a year, each issue contains dozens of authentic recipes, with tips from professional chefs and home cooks alike. You’ll find some of the recipes here on LouisianaCookin.com, but you need to subscribe to the magazine
- [Seafood Seasonality in Louisiana](https://louisianacookin.com/seafood-seasonality-louisiana-2/): Seafood Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Crabs ✓✓✓✓ ✓✓✓✓ ✓✓✓✓ Soft Shell Crabs ✓✓ ✓✓ Crawfish ✓✓✓✓ ✓✓ ✓ Oysters ✓✓✓✓ ✓✓✓✓ ✓✓✓✓ Shrimp ✓✓✓✓ ✓✓✓✓ ✓✓✓✓ Catfish ✓✓✓✓ ✓✓✓✓ ✓✓✓✓ Black Drum ✓✓✓✓ ✓✓✓✓ ✓✓✓✓ Flounder ✓ ✓✓✓✓ Sheepshead ✓✓✓✓ ✓✓✓✓ ✓✓✓✓ Grouper ✓✓✓✓ ✓✓✓✓ ✓✓✓✓ Mackerel
- [2025 Chefs to Watch Dinner](https://louisianacookin.com/2025-chefs-to-watch-dinner/): Louisiana Cookin’ launched Chefs to Watch in 2002 to celebrate rising culinary talent across the Bayou State—chefs who honor Louisiana’s rich food traditions while bringing bold, fresh ideas to the table. The 2025 celebration includes a two-night event in Covington, Louisiana: a seated dinner on Thursday, November 6, at The Greenwood featuring this year’s standout
- [Shop by Category](https://louisianacookin.com/shop-by-category/): Shop by Category Sale Books Kitchen Accessories Regular Issues Featured Products
- [Chef Jean-Paul Bourgeois](https://louisianacookin.com/chefjeanpaul/): Chef Jean-Paul BourgeoisFormer Louisiana Cookin' Editor-at-Large Growing up in south Louisiana afforded me certain traditions that many folks would consider to be not just unique but a luxury. By “luxury,” I don’t mean monetarily expensive or lavish but luxury in the small, everyday moments, which, as a young man, I often overlooked and took for
- [Gated Content Test Page](https://louisianacookin.com/gated-content-test-page/)
- [Cane River Pecan Perfection Premium](https://louisianacookin.com/cane-river-pecan-perfection-premium/): Pecan Perfection Celebrate the flavor of the American South with this this collection of pecan recipes, anecdotes, and tips from Cane River Pecan Company and Louisiana Cookin’. Find classics like spiced pecans and pecan pie among the 10 included recipes featured alongside new family favorites like Tomato Salad with Pecan Pesto and Pecan Cinnamon Rolls. It’s
- [Fresh Flavors for Spring with Tony Chachere’s](https://louisianacookin.com/fresh-flavors-for-spring-with-tony-chacheres/): IN PARTNERSHIP WITH TONY CHACHERE’S No Louisiana kitchen is complete without a can of Tony Chachere’s seasoning on the spice rack. The Opelousas-based brand was founded in 1972 by its namesake, Tony Chachere, following the success of his cookbook, which included a recipe for his homemade seasoning blend. Today, Tony Chachere’s product line includes the
- [Unlock the Secret to Perfect Biscuits with White Lily Flour](https://louisianacookin.com/unlock-the-secret-to-perfect-biscuits-with-white-lily-flour/): Unlock the Secret to Perfect Biscuits Discover the top 10 biscuit recipes in this exclusive guide, crafted in partnership with White Lily®. From classic Buttermilk Biscuits to creative twists like Chai-Spiced and Blueberry Sour Cream Drop Biscuits, this guide is packed with recipes and time-honored techniques to create the fluffiest, most flavorful biscuits for any
- [Newsletter Signup Free Gift](https://louisianacookin.com/newsletter-signup-free-gift/): Sign up today for our free Louisiana Cookin’ newsletter, bringing the best of Bayou State flavors and culture straight to your inbox. From time-honored recipes to stories that celebrate the heart of Louisiana, each newsletter is thoughtfully curated just for you. Here’s what you can look forward to: Sign Up Today Announcements about our special
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- [Hometown Mardi Gras](https://louisianacookin.com/hometown-mardi-gras/): Mardi Gras in Louisiana is a multifaceted celebration, extending far beyond the famed parades of New Orleans into the vibrant rural communities of Acadiana and beyond. From the horseback courirs of Cajun country to the trail rides and gumbo-filled gatherings of Creole traditions, these celebrations are steeped in rich history, cultural pride, and communal spirit.
- [king cake heat map 2](https://louisianacookin.com/king-cake-heat-map-2/): Sweet Joy Bakery Pineville Since 2016, the Alexandria-Pineville area has flocked to Sweet Joy Bakery for both its classic king cakes and its fun interpretations on the theme. The bakery offers 18 flavors of king cake (including wedding cake cream cheese- and Nutella-filled options) as well as king cake-inspired cinnamon rolls and king cake bites.
- [Celebrate the Holidays with Tony Chachere's](https://louisianacookin.com/celebrate-the-holidays-with-tony-chacheres/): IN PARTNERSHIP WITH TONY CHACHERE’S No Louisiana kitchen is complete without a can of one of Tony Chachere’s seasonings on the spice rack. The Opelousas-based brand was founded by its namesake, Tony Chachere, in 1972 after the success of publishing his cookbook, which included a recipe for his homemade seasoning blend. Today, Tony Chachere’s product line
- [Tony Chachere's Leftovers Hub](https://louisianacookin.com/recipes/tony-chachere-leftovers/): Make Leftovers Magical with Tony Chachere’s No Louisiana kitchen is complete without a can of one of Tony Chachere’s seasonings on the spice rack. The Opelousas-based brand was founded by its namesake, Tony Chachere, in 1972 after the success of publishing his cookbook, which included a recipe for his homemade seasoning blend. Today, Tony Chachere’s
- [Duck Camp Dinners](https://louisianacookin.com/home-2-2/duck-camp-dinners/): After years of duck hunting retreats with friends, Jean-Paul Bourgeois launches Duck Camp Dinners, a digital video series about their experiences at the camp.
- [Louisiana Cookin' Holiday Hub](https://louisianacookin.com/louisiana-cookin-holiday-hub/): Step into a world where warm hospitality meets lively holiday spirit, and discover the magic of Christmas in the Bayou State. But don’t just experience the vibrant lights of Northern Louisiana or the cozy bonfires of St. James Parish—savor the season with a festive feast that captures the unique flavors of Louisiana. Our holiday guide
- [2024 Chefs to Watch Dinner](https://louisianacookin.com/2024-chefs-to-watch-dinner/): In a state with such a storied culinary heritage, the best chefs uphold our time-honored customs while keeping an eye toward the future. Louisiana Cookin’ introduced Chefs to Watch in 2002 as a way of recognizing talented up-and-coming chefs from restaurants around the Bayou State who show passion for traditions while delivering fresh, new concepts.
- [2023 Chefs to Watch Dinner](https://louisianacookin.com/2023-chefs-to-watch-dinner/): In a state with such a storied culinary heritage, the best chefs uphold our time-honored customs while keeping an eye toward the future. Louisiana Cookin’ introduced Chefs to Watch in 2002 as a way of recognizing talented up-and-coming chefs from restaurants around the Bayou State who show passion for traditions while delivering fresh, new concepts.
- [Chef Biography](https://louisianacookin.com/chefjeanpaul/chef-biography/): Read More About Chef Jean-Paul Bourgeois It wasn’t just the actual food that made my childhood special; it was the opportunity to participate at a young age. Yes, I joined my father and his friends on these adventures, but oftentimes, I had these adventures with just me, a friend, and a pellet rifle or a
- [Cajun Ninja](https://louisianacookin.com/the-cajun-ninja/): The Cajun Ninja Jason Derouen, Louisiana Cookin’ contributor, is the personality behind The Cajun Ninja. Follow along on his cooking adventures at The Cajun Ninja on Facebook, Instagram, and YouTube. Find his book, PI-YAHHHHH!! The Cajun Ninja’s Cookbook, here. Beef and Vegetable Soup September 30, 2025 Fried Onion Strings July 21, 2025 Roast Beef Po’
- [Discover Louisiana's Sweet Spot](https://louisianacookin.com/discover-louisianas-sweet-spot/): Nestled in the heart of Louisiana’s enchanting bayou country, Ascension Parish beckons travelers with its irresistible blend of Southern charm and natural beauty. From the moment you arrive, you’ll be transported to a world where lush swamps and majestic oak trees create a mesmerizing backdrop for unforgettable adventures. Immerse yourself in the rich Bayou State
- [Lafayette Mardi Gras Giveaway 2024](https://louisianacookin.com/lafayette-mardi-gras-giveaway-2024/): South Louisiana is home to the greatest free party on earth, a colorful celebration known as Mardi Gras. In Lafayette, Louisiana, residents celebrate in many ways, including the traditional Courir de Mardi Gras, parades with marching bands, beads, and doubloons, Mardi Gras Indians with elaborate dancing and costumes, various styles of king cakes, as well
- [Official Test Kitchen Partners of Louisiana Cookin'](https://louisianacookin.com/official-test-kitchen-partners-louisiana-cookin/): Official Test Kitchen Partners of Louisiana Cookin' All recipes in each issue pass through the hands of the Louisiana Cookin’ test kitchen, where each recipe is tested with premium ingredients. Our recipes are distinctive and developed with your unique tastes in mind. Click on each logo below for exclusive recipes and more information.
- [Louisiana Cookin' eBooket](https://louisianacookin.com/louisiana-cookin-ebooket/)
- [Discover "Louisiana's Other Side"](https://louisianacookin.com/discover-louisianas-other-side/): Welcome to the Shreveport-Bossier City area, a vibrant region in Northwest Louisiana with a rich history and culture. From mouthwatering cuisine to thrilling experiences and riverfront gaming and entertainment, “Louisiana’s Other Side” has a cultural blend that you won’t find anywhere else.
- [Explore Louisiana's Cajun Coast](https://louisianacookin.com/explore-louisianas-cajun-coast/): Welcome to the Cajun Coast! Where compelling history, natural beauty, and fantastic food are the order of the day. You’ll sample all this and more in St. Mary Parish. Discover the Shrimply Delicious Food Trail Along Louisiana’s Cajun Coast
- [Cane River](https://louisianacookin.com/official-test-kitchen-partners-louisiana-cookin/cane-river/): The Official Pecan of Louisiana Cookin’ Cane River Pecan Company is a gourmet pecan company that was started in 1969 by the Regard family, who owned several pecan orchards in Natchitoches Parish. Originally, the company sold the bulk of its pecan harvest directly to regional shellers. The company opened a small pecan shop in downtown
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- [Explore Louisiana's Capital City](https://louisianacookin.com/explore-louisianas-capital-city/): Baton Rouge is the heart and soul of the Bayou State’s unique culture. Founded over 300 years ago, the scenic city offers delectable dining and craft libations, a wealth of historic sights, and an array of local boutiques specializing in everything from antiques to clothing and more. Explore Baton Rouge’s Historic Sights Top Shopping Destinations
- [2015 Louisiana Yam Recipe Contest](https://louisianacookin.com/2015-louisiana-yam-recipe-contest/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] The Louisiana Sweet Potato Commission is once again excited to sponsor a contest in partnership with Louisiana Cookin’ to find the best sweet potato recipes in the country.
- [Tony Chachere's Recipe Contest](https://louisianacookin.com/tony-chacheres-recipe-contest/): Enter the Tony Chachere’s Recipe Contest and Giveaway Tony Chachere’s is celebrating their 50th anniversary with a monumental giveaway! Do you have an appetizer guests just can’t put down, a main dish everyone always enjoys, or an unforgettable dessert to end the night? You can submit your appetizer, side, main, cocktail, or dessert recipe here
- [Contact Us](https://louisianacookin.com/tony-chacheres-recipe-contest/contact-us/): Questions about our Recipe Contest? Fill out the form below:Please enable JavaScript in your browser to complete this form.Name *FirstLastEmail *Questions or Comments: *Submit
- [Recipe Release Agreement](https://louisianacookin.com/recipe-release-agreement/): As of the date set forth below, I, the undersigned, hereby grant Hoffman Media LLC (the “Publisher”) and Tony Chachere's (the "Sponsor") the following perpetual, irrevocable, royalty-free rights with respect to the recipe(s) attached hereto: (a) worldwide, non-exclusive rights to reprint the recipe(s) in connection with the publication Louisiana Cookin’ and any reprints or subsequent
- [2022 Chefs to Watch Dinner](https://louisianacookin.com/2022-chefs-to-watch-dinner/): In a state with such a storied culinary heritage, the best chefs uphold our time-honored customs while keeping an eye toward the future. Louisiana Cookin’ introduced Chefs to Watch in 2002 as a way of recognizing talented up-and-coming chefs from restaurants around the Bayou State who show passion for traditions while delivering fresh, new concepts.
- [Undiscovered Louisiana - Lake Charles](https://louisianacookin.com/undiscovered-louisiana-lake-charles-2022/): Win a Trip to L’Auberge Casino Resort in Lake Charles! Sleepy oak trees, brilliant sunshine, live music, delicious cuisine, and relaxation await you in Lake Charles, Louisiana. However you choose to spend your vacation, take advantage of Lake Charles’ big-city amenities while enjoying its small-town charm. Conveniently located halfway between Houston, Texas, and Baton Rouge,
- [Lafayette Giveaway 2022](https://louisianacookin.com/lafayette-giveaway-2022/): HIT THE ROAD IN LAFAYETTE, LOUISIANA, AND EXPLORE ALL LOUISIANA’S CAJUN AND CREOLE COUNTRY HAS TO OFFER. Enter the Cajun Country Getaway Giveaway! Win a trip for two that includes a 3-day/2-night stay in a Lafayette area hotel, a VIP Attractions Pass (for free admission to area attractions) and a gift certificate for a
- [LA-31 Nominations](https://louisianacookin.com/myla31/): LA 31 Nominations Please take a moment to tell us about some of the foods, people, places, experiences, and (food-related) things that make Louisiana a great place to live and eat. If you have photos, please include them with your nomination. Year*2022Nominee Name*Nominee Town*Category*FOOD-Can't Miss BitesExperiences/Travel DestinationsLocal Flavor/Regional ProductsDarling DowntownsFestivals/Music HallsClassic Louisiana RecipesMiscellaneousNominee Website Why
- [2021 Chefs to Watch Dinner](https://louisianacookin.com/2021-chefs-to-watch-dinner/): In a state with such a storied culinary heritage, the best chefs uphold our time-honored customs while keeping an eye toward the future. Louisiana Cookin’ introduced Chefs to Watch in 2002 as a way of recognizing talented up-and-coming chefs from restaurants around the Bayou State who show passion for traditions while delivering fresh, new concepts.
- [Undiscovered Louisiana - Travel](https://louisianacookin.com/undiscovered-louisiana-travel/): Lafayette HIT THE ROAD IN LAFAYETTE, LOUISIANA, AND EXPLORE ALL LOUISIANA’S CAJUN AND CREOLE COUNTRY HAS TO OFFER. For travelers looking to immerse themselves in a true cultural experience, put Lafayette, Louisiana, on your bucket list. Louisiana’s Cajun and Creole Country is one of the most unique places you’ll find in the United States. Among
- [Chefs to Watch Contact Us](https://louisianacookin.com/chefs-watch-contact-us/): Chefs to Watch Questions We’re here to help! Fill out the form below and someone from our team will get back to you in 24-48 hours. Name* First Last Email* Comment* Δ
- [Undiscovered Louisiana - Lafayette](https://louisianacookin.com/undiscovered-louisiana-lafayette/): HIT THE ROAD IN LAFAYETTE, LOUISIANA, AND EXPLORE ALL LOUISIANA’S CAJUN AND CREOLE COUNTRY HAS TO OFFER. For travelers looking to immerse themselves in a true cultural experience, put Lafayette, Louisiana, on your bucket list. Louisiana’s Cajun and Creole Country is one of the most unique places you’ll find in the United States. Among fields
- [Digital Editions](https://louisianacookin.com/digital-editions/): AVAILABLE ON THE FOLLOWING DIGITAL NEWSSTANDS: NEW JANUARY/FEBRUARY 2021 ISSUE In this brand-new January/February issue of Louisiana Cookin‘, you’ll find so many recipes and tips to make this new year the tastiest one yet. With Mardi Gras on the horizon, make sure your festivities include one of our delicious king cakes, like the Easy Cinnamon Roll King
- [Louisiana Cookin' SALE](https://louisianacookin.com/louisiana-cookin-sale/): SALE ITEMS
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- [Rules](https://louisianacookin.com/certified-louisiana-recipe-contest/rules/): Attn: Gretchen Norris 1900 International Park Dr. Birmingham, AL 35243 Entries must be completed on the official entry form and contain entrant’s full name, mailing address, and telephone number or it will be eliminated from consideration. Proof of mailing or emailing does not constitute proof of delivery. Entries will not be accepted via fax. Winner
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- [Products](https://louisianacookin.com/certified-louisiana-recipe-contest/products/): ABOUT REGISTER RULES PRODUCTS CONTACT PRODUCTS In order for a product to be eligible for inclusion in the Certified Louisiana logo program, the product must be made, grown, manufactured, processed, produced or substantially transformed in the state of Louisiana. The department shall have sole discretion to determine whether an agricultural product or agritourism activity is
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- [Certified Louisiana Recipe Contest](https://louisianacookin.com/certified-louisiana-recipe-contest/): Extra points will be awarded for using more than one Certified Louisiana product in a recipe and for pairing a cocktail/beverage with the recipe that includes a Certified Craft Beverage product. The Certified Craft Beverage category is inclusive of beer, wine, spirits and craft beverages. Each category winner will receive a prize package featuring Certified Louisiana partner products and
- [St. Tammany Parish, aka, Louisiana's Northshore Giveaway](https://louisianacookin.com/st-tammany-giveaway/): St. Tammany Giveaway Sponsored Content Enter for your chance to win a stay at the elegant Southern Hotel in downtown Covington for one of the Northshore’s can’t miss festivals. Indulge your artistic side at the Three Rivers Art Festival in November, featuring works of arts, culinary delights and live music from hundreds of vendors. Choose
- [Kinloch Plantation Product Giveaway](https://louisianacookin.com/kinloch-plantation-product-giveaway/): sponsored content Kinloch Plantation Product Giveaway Enter to win one of 5 sets of 750 mL Kinloch Pecan Oil and 250 mL Balsamic Vinegar, a $40 value, just in time to bring a delicious taste of local flavor to your holiday meals. October 25 is the last day to enter, so don’t delay! Check out
- [Kinloch Pecan Oil Contest Rules](https://louisianacookin.com/kinloch-plantation-contest-rules/): Sponsor: [Kinloch Plantation] (“Sponsor”) Contest Overview: To participate, users need to enter the giveaway via the ViralSweeps widget. Overview: No purchase, payment, or donation of any kind is necessary to enter or win; a purchase, payment, or donation will not increase the chance of winning. By entering, each Entrant agrees to be bound by these
- [2016 Chefs to Watch - Gabriel Balderas](https://louisianacookin.com/2016-chefs-watch-gabriel-balderas/): CHEF GABRIEL BALDERAS “Food is a different way of life in Mexico. Everything’s done the old-fashioned way,” says Gabriel Balderas, chef and owner of El Cabo Verde in Shreveport. Gabriel, who was born in Mexico and moved to the United States when he was a teenager, employs many of the cooking traditions he saw growing up
- [2013 Chefs to Watch - Alex Harrell](https://louisianacookin.com/2013-chefs-watch-alex-harrell/): CHEF ALEX HARRELL Like so many other successful chefs, Alex Harrell did not start out to be in this business. He graduated college with a degree in biology, but found jobs few and far between in the sciences. But he always carried with him the memory and experience of cooking at home alongside his cardiologist
- [2016 Chefs to Watch - Lyle Broussard](https://louisianacookin.com/2016-chefs-watch-lyle-broussard/): CHEF LYLE BROUSSARD Growing up in Lake Charles, Louisiana, Lyle Broussard was around cooking from a young age. Lyle fondly recalls visiting his grandparents’ restaurant, gathering with family for boucheries, and picking okra from his grandfather’s garden after church. Unsurprisingly, cooking came naturally to Lyle. After a few semesters of college, he got a job
- [Chefs to Watch Recipes](https://louisianacookin.com/chefs-watch-recipes/): Please check back soon!
- [2019 Chefs to Watch Dinner](https://louisianacookin.com/2019-chefs-watch-dinner/): In a state with such a storied culinary heritage, the best chefs uphold our time-honored customs while keeping an eye toward the future. Louisiana Cookin’ introduced Chefs to Watch in 2002 as a way of recognizing talented up-and-coming chefs from restaurants around the Bayou State who show passion for traditions while delivering fresh, new concepts.
- [Meet the 2018 Louisiana Cookin' Chefs to Watch](https://louisianacookin.com/meet-2018-louisiana-cookin-chefs-watch/): Seventeen years ago, Louisiana Cookin’ introduced its first class of Chefs to Watch. Chefs have been selected from among the ranks of Louisiana chefs year after year, esteemed for their aptitude for innovation and simultaneous dedication to Louisiana’s culinary heritage. Every year, we continue to recognize these talented chefs who best represent the culinary future
- [Camellia Beans One Night Only](https://louisianacookin.com/camellia-beans-one-night-only/): Gather ‘Round the Table Camellia Beans® is bringing the flavor of Louisiana to Birmingham diners for one night only. Gather ‘Round with us as we take over three of the city’s best restaurants and start your week off in true New Orleans style—you’ll even get to take home some Camellia Beans of your own! Monday,
- [2018 Chefs to Watch Dinner](https://louisianacookin.com/2018-chefs-watch-dinner/): In a state with such a storied culinary heritage, the best chefs uphold our time-honored traditions while keeping an eye toward the future. In 2002, Louisiana Cookin’ introduced Chefs to Watch as a way of recognizing talented up-and-coming chefs from restaurants around the Bayou State who show passion for traditions while delivering fresh, new concepts. This year’s
- [Newsletter](https://louisianacookin.com/newsletter/): [optin-monster-shortcode id=”n3ncknrqa6ravk0qraf7″] Welcome to Louisiana Cookin’ – We hope you enjoy this recipe and many more from our weekly newsletter. This year we took an updated approach to the classic boil with some fun additions, including whole artichokes and sweet potatoes. Citrus Spice Boiled Crawfish Serves: 4 Servings [url href="undefined"][img src="https://louisianacookin.com/wp-content/uploads/2018/05/crawfish-pot.jpg" width="564" height="564" class="
- [Newsletter Sign Up Page](https://louisianacookin.com/newsletter-sign-up/): [optin-monster-shortcode id="n3ncknrqa6ravk0qraf7"] Welcome to Louisiana Cookin' - We hope you enjoy this recipe and many more from our weekly newsletter. This year we took an updated approach to the classic boil with some fun additions, including whole artichokes and sweet potatoes. Citrus Spice Boiled Crawfish Serves: 4 Servings [url href="undefined"][img src="https://louisianacookin.com/wp-content/uploads/2018/05/crawfish-pot.jpg" width="564" height="564" class="
- [2015 Chef to Watch - David Sorrells](https://louisianacookin.com/2015-chef-to-watch-david-sorrells/): CHEF DAVID SORRELLS When talking with professional and focused chef David Sorrells about his introduction to the culinary world, it’s difficult to picture the young cook, who described a rocky college experience and self-confident attitude typical of so many young chefs. David got his start at Brennan’s of Houston and soon ventured to the
- [2015 Chef to Watch - Blake Abene](https://louisianacookin.com/2015-chef-to-watch-blake-abene/): CHEF BLAKE ABENE “Right after Hurricane Katrina, I was sitting around with some coworkers at the insurance agency where I worked, and I asked my office manager, ‘If you could do anything besides insurance, what would it be?’ and she said, ‘I’d start a bakery.’ And I thought, ‘Wait, that’s actually an option? That’s
- [2015 Chef to Watch - David Dickensauge](https://louisianacookin.com/2015-chef-to-watch-david-dickensauge/): CHEF DAVID DICKENSAUGE “We’re doing some innovative things here. That’s what Baton Rouge residents really want. I think they’re tired of the same old thing,” says Chef David Dickensauge, of Bin 77 in Baton Rouge. And if David’s success at the popular wine and tapas bar is any indication, the Baton Rouge audience is wholeheartedly
- [2015 Chef to Watch - Melissa Martin](https://louisianacookin.com/2015-chef-to-watch-melissa-martin/): CHEF MELISSA MARTIN The concept behind Mosquito Supper Club is a simple one: one chef, 12 to 15 diners, and one delightfully old-school Cajun feast. “We don’t do anything progressive; we take it back to how we ate growing up. It’s very simple,” says Melissa Martin of the supper club turned occasional pop up that
- [2015 Chefs to Watch -- Jeffrey Hansell](https://louisianacookin.com/2015-chefs-to-watch-jeffrey-hansell/): CHEF JEFFREY HANSELL For many across the Gulf Coast, Hurricane Katrina was no doubt one of life’s most significant turning points. For Chef to Watch Jeffrey Hansell, the New Orleans kitchen environment in the months following the storm is what solidified his decision to pursue a career as a chef. “From culinary school I was
- [2015 Chef to Watch - Nick Oskoian](https://louisianacookin.com/2015-chef-to-watch-nick-oskoian/): CHEF NICK OSKOIAN Nick Oskoian, of Willa Jean Bakery, is the epitome of someone who’s always known what he wanted to do with his life. From an early age, Nick spent time in the kitchen cooking with his grandfather, who inspired Nick’s love of food. “I never really considered any other career option,” Nick says.
- [What's In Season in Louisiana?](https://louisianacookin.com/whats-in-season/): ADVERTISING What's in Season in Louisiana? SOUTHERN UNIVERSITY AND A&M COLLEGE BATON ROUGE Game day at Southern is filled with sounds of the prestigious and highly acclaimed band, the Human Jukebox, and sights of the colorful uniforms and talented dancers. The Human Jukebox has been ranked as one of the top bands in the nation
- [2014 Chef to Watch - Cody Carroll](https://louisianacookin.com/2014-chef-watch-cody-carroll/): CHEF CODY CARROLL Growing up on his family’s farm in Batchelor, Louisiana, Chef Cody Carroll got a taste for the Cajun life early. Hunting, fishing, and helping out with farm work, Cody developed a love of cooking that he practices daily at Hot Tails in New Roads, Louisiana, and will build upon at a
- [Seafood Week](https://louisianacookin.com/seafood-week/)
- [Chefs to Watch 2018 Sponsorship Form](https://louisianacookin.com/chefs-watch-2018-sponsorship-form/): The 2018 Chefs to Watch Award Dinner will be held at the famed Galatoire’s Restaurant in New Orleans’ French Quarter. Proceeds benefit the Galatoire’s Foundation and Louisiana Culinary Institute. Thank you for your sponsorship! Please provide the following information to complete your sponsorship: CommentsThis field is for validation purposes and should be left unchanged.Sponsor
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- [Newsletter Sweepstakes](https://louisianacookin.com/newsletter-sweepstakes/): Bon Temps Newsletter Sweepstakes One lucky winner will win a 1-year Digital Subscription (6 issues) to Louisiana Cookin’ magazine. To enter, simply sign up for our weekly newsletter below. Note: If you are unable to enter this contest on your mobile device, you might have cookies disabled. Here is a tutorial on how to fix that. Enter
- [Coffee of the Month](https://louisianacookin.com/coffee-of-the-month/): Coffee of the Month: Breakfast Blend In partnership with Community® Coffee, we’re giving away a Breakfast Blend coffee gift set. This gift set includes a 12-ounce bag of Breakfast Blend coffee and a Community® Coffee Premium Travel Tumbler. Enter DAILY to increase your chances of winning!
- [Love Music? You Can Thank Louisiana](https://louisianacookin.com/love-music-you-can-thank-louisiana/): ADVERTISING Love Music? You Can Thank Louisiana You’re in for a Hayride Shreveport and Central As the original country and western music legends were getting their start, Shreveport’s beautiful Municipal Auditorium was a must-play venue. Known for the Louisiana Hayride radio program, the building was frequented by the likes of Johnny Cash, Elvis Presley and
- [Go To The Mardi Gras](https://louisianacookin.com/go-to-the-mardi-gras/): ADVERTISING Go To The Mardi Gras Family-Friendly Fun: North & Central Louisiana Whether it’s the Alexandria Zoo’s King Cake Party or checking out Float Loading Parties in Shreveport, north and central Louisiana offer plenty of festive family fun. Daytime and early-evening parades, like the Krewe of Dionysos in Natchitoches, children’s parades in Alexandria and Monroe,
- [Letting the Good Times Roll](https://louisianacookin.com/letting-the-good-times-roll/): ADVERTISING Letting the Good Times Roll A Taste of Paradise North & Central Louisiana Hosting one of Louisiana’s signature crawfish events, as well as festivals honoring the area’s heritage, north and central Louisiana have a full slate for the whole family. Mudbug Madness takes over Shreveport from May 24–27, and with it comes tons of
- [It's Crawfish Time](https://louisianacookin.com/its-crawfish-time/): ADVERTISING It's Crawfish Time! For the last decade, chefs from throughout the Bayou State have competed against one anowother for the title of Seafood King or Queen of Louisiana at the Louisiana Seafood Cook-Off. Last year the cook-off—presented by the Louisiana Seafood Promotion and Marketing Board—moved from New Orleans to Lafayette, the heart of Cajun
- [Peak Season for Briny Oysters](https://louisianacookin.com/peak-season-for-briny-oysters/): ADVERTISING Peak Season for Briny Oysters Whether served raw, stewed, fried, chargrilled or baked with a tasty topping, Louisiana is crazy about oysters and with good reason. Louisiana oysters grow in a unique environment that mixes the rich freshwater from the Mississippi River with the briny waves of Mexico. Beyond their great taste, Louisiana oysters
- [Louisiana Seasonality Guides](https://louisianacookin.com/culture/louisiana-seasonality-guides/): Seafood Seasonality Guide Vegetable Seasonality Guide Fruit Seasonality Guide
- [Visitor Information](https://louisianacookin.com/travel/louisiana-visitor-information/): A - B Acadia Parish Tourist Commission Phone: (337) 783-2108 Alexandria-Pineville Area CVB Phone: (318) 442-9546 Allen Parish Tourist Commission Phone: (888) 639-4868 Ascension Parish Tourism Commission Phone: (225) 675-6550 Avoyelles Commission of Tourism Phone: (800) 833-4195 Baton Rouge Area CVB Phone: (800) 527-6843 Bayou Lafourche CVB Phone: (985) 537-5800 Beauregard Tourist Commission Phone: (337)
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- [NOLA Newsletter Sign-Up](https://louisianacookin.com/nola/): [optin-monster-shortcode id="ln5ek6a6afo4c9tbdzyt"] Welcome to Louisiana Cookin' - Enjoy our cover recipe for our January/February issue. Let the good times roll with this festive king cake-inspired dessert. Serves: 1 (9x5-inch) loaf [url href="undefined"][img src="https://louisianacookin.com/wp-content/uploads/2017/10/babka.jpg" width="584" height="584" class="aligncenter size-full" title="babka"][/url] Ingredients 3 cups all-purpose flour ½ cup plus ⅓ cup sugar, divided 2¼ teaspoons active dry yeast
- [Tips & Techniques](https://louisianacookin.com/tips-techniques/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="4" cat_slug="tips-techniques" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Farmers' Markets](https://louisianacookin.com/culture/farmers-markets/): Allen Parish CM Farms Produce-Roadside Stand Address: Hwy. 190 on the corner of Vickers St. ~ Reeves, LA Hours: 7 days/week 9:00 a.m.-7:00 p.m. June - July: cantaloupes, watermelons, sweet corn, tomatoes, purple hull peas (shelled and unshelled). Contact: Chuck or Jackie Melsheimer ~ Phone: (337) 666-2892 ~ Website: cmfarmsllc.com Beauregard Parish Doherty's Tomato Patch
- [Beverages](https://louisianacookin.com/recipes/beverages/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_blog number_posts="8" cat_slug="beverages" exclude_cats="" title="no" title_link="no" thumbnail="yes" excerpt="no" excerpt_length="4" meta_all="no" meta_author="no" meta_categories="no" meta_comments="no" meta_date="no" meta_link="no" meta_tags="no" paging="yes" scrolling="pagination" strip_html="yes" blog_grid_columns="2" layout="grid" class="" id=""][/fusion_blog] [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Gumbo/Soups](https://louisianacookin.com/recipes/gumbosoups/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="gumbo-soups" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Salads](https://louisianacookin.com/recipes/salads/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="salads" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Vegetables](https://louisianacookin.com/recipes/vegetables/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="vegetables" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Pasta](https://louisianacookin.com/recipes/pasta/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="pasta" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Meat & Game](https://louisianacookin.com/recipes/meat-game/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="meats-game" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Seafood](https://louisianacookin.com/recipes/seafood/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="seafood" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Poultry](https://louisianacookin.com/recipes/poultry/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="poultry" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Desserts](https://louisianacookin.com/recipes/desserts/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="desserts" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Sauces](https://louisianacookin.com/recipes/sauces/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="sauces" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Bread](https://louisianacookin.com/recipes/bread/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_recent_posts layout="default" columns="2" number_posts="6" cat_slug="breads" exclude_cats="" thumbnail="yes" title="yes" meta="no" excerpt="no" excerpt_words="35" strip_html="yes" animation_type="0" animation_direction="down" animation_speed="0.1"][/fusion_recent_posts][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
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- [Current Issue](https://louisianacookin.com/current-issue/): May/June 2015 [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_2" last="no" class="" id=""] ROUX Editor’s Letter Backyard Adventures Spillin’ the Beans King of the Road by Paul A. Greenberg Afield & Afloat Reel Flavor by Jay D. Ducote Light & Fresh We've got the Beet In Season Blueberries with a Twist Culinary Antiques Raising the Bar by Patrick Dunne Louisiana Foodways Sicilian Sandwich by
- [Louisiana Yam Recipe Contest](https://louisianacookin.com/louisiana-yam-recipe-contest/): The Louisiana Sweet Potato Commission is once again excited to sponsor a contest in partnership with Louisiana Cookin’ to find the best sweet potato recipes in the country. This year’s entries can utilize fresh, frozen, or canned sweet potatoes. The Louisiana Sweet Potato Commission knows that home cooks and food lovers across America
- [2013 Chefs to Watch - Chef Daniel Causgrove](https://louisianacookin.com/2013-chefs-watch-daniel-causgrove/): CHEF DANIEL CAUSGROVE [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] Young people wondering what to do with their liberal arts degrees should gain inspiration from Chef Daniel Causgrove, who graduated with a combined major in environmental studies and
- [2013 Chefs to Watch - Chef Chris Wadsworth](https://louisianacookin.com/2013-chefs-watch-chris-wadsworth/): CHEF CHRIS WADSWORTH [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] It is often said the best restaurateurs are those who come up through the ranks, so the fact that Chris Wadsworth started at age 14 as a dishwasher
- [2013 Chefs to Watch - Chef Michael Gulotta](https://louisianacookin.com/2013-chefs-watch-chef-michael-gulotta/): CHEF MICHAEL GULOTTA [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] Michael Gulotta is the embodiment of the person who always knew what he was going to do with his life. “I grew up in Lakeview in New Orleans,
- [2013 Chefs to Watch - Chef Justin Girouard](https://louisianacookin.com/2013-chefs-watch-chef-justin-girouard/): CHEF JUSTIN GIROUARD [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] One of the most effective ways to honor local culture in Louisiana has always been through traditional cooking. So says Justin Girouard, who, along with his wife Margaret,
- [Daniel Schumacher](https://louisianacookin.com/about-us/the-staff/daniel-schumacher/): Louisiana’s favorite food magazine has a new editor-in-chief. An enthusiastic eater and seasoned home cook, Daniel Schumacher is constantly on the lookout for unique stories, delicious recipes, and food trucks. He began his career as a food writer and editor in New York City working with nationally renowned teams at Food Arts and Gourmet magazine before moving down South
- [Events](https://louisianacookin.com/event-directory/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][add_eventon_list number_of_months="6" ] [fusion_button link="https://louisianacookin.com/submit-an-event/" color="red" size="" type="" shape="" target="_self" title="" gradient_colors="|" gradient_hover_colors="|" accent_color="" accent_hover_color="" bevel_color="" border_width="1px" shadow="{{shadow}}" icon="" icon_divider="yes" icon_position="left" modal="" animation_type="0" animation_direction="down" animation_speed="0.1" alignment="left" class="" id=""]Submit an Event[/fusion_button][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [2012 Chefs to Watch - Zac Watters](https://louisianacookin.com/2012-chefs-watch-zac-watters/): CHEF ZAC WATTERS [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] Chef Zac Watters learned the joys of living in the Bayou State early. Meals at his childhood home in Mandeville— especially loud holidays with the whole family bringing
- [2012 Chefs to Watch - Ryan André](https://louisianacookin.com/2012-chefs-watch-ryan-andre/): CHEF RYAN ANDRE [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] “Six months into my first job at J. Alexander’s in Baton Rouge, I got ‘Chef’ tattooed on my arm. Right there, I knew what I’d be doing for
- [2012 Chefs to Watch - Lindsay Mason](https://louisianacookin.com/2012-chefs-watch-lindsay-mason/): CHEF LINDSAY MASON [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] “The day after my 15th birthday, a friend of mine talked me into taking a job as a dishwasher,” says Executive Chef Lindsay Mason. “But at the time,
- [2012 Chefs to Watch - Brad McGehee](https://louisianacookin.com/2012-chefs-watch-brad-mcgehee/): CHEF BRAD MCGEHEE [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] Growing up outside San Francisco, Chef Brad McGehee has always been keenly interested in not only bringing high-quality products to the table, but also knowing their connection to
- [2012 Chefs to Watch - Manny Augello](https://louisianacookin.com/2012-chefs-watch-manny-augello/): CHEF MANNY AUGELLO [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] “To not work as a cook in my family is to be the black sheep,” says Chef Manny Augello. At 7 years old, he began his career stuffing
- [September/October 2014](https://louisianacookin.com/current-issue/septemberoctober-2014/): September/October 2014 [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_2" last="no" class="" id=""] ROUX Editor’s Letter Our Culinary Ecosystem Spillin’ the Beans by Paul A. Greenberg Afield & Afloat A Few Good Ducks by Jay D. Ducote Light & Fresh Weeknight Tex-Mex by Holly Clegg In Season Soups with Soul by Marcelle Bienvenu Culinary Antiques Working a Rich Vein:
- [November/December 2014](https://louisianacookin.com/current-issue/novemberdecember-2014/): November/December 2014 [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_2" last="no" class="" id=""] ROUX Editor’s Letter Toasting Tradition Spillin’ the Beans Season of Lights & Bites by Paul A Greenberg Afield & Afloat Gobble All the Way by Jay D. Ducote Light & Fresh Make the Season Bright by Holly Clegg In Season Seasonal Starters by Marcelle Bienvenu Culinary Antiques Les Rêves
- [2014 Chefs to Watch - Isaac Toups](https://louisianacookin.com/2014-chefs-watch-isaac-toups/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF ISAAC TOUPS Isaac, a genial Cajun from Rayne, Louisiana, grew up in a family that loved cooking and eating. Since his first job as a grill-cook at Lafayette’s popular Prejean’s
- [2014 Chef to Watch - Nathanial Zimet](https://louisianacookin.com/2014-chef-watch-nathanial-zimet/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF NATHANIAL ZIMET “Whenever my mentor chef served collard greens, people asked for more,” says Chef Nathanial Zimet of Boucherie. “I’d scoff, and he’d look at me like I was crazy
- [2014 Chef to Watch - Ryan Prewitt](https://louisianacookin.com/2014-chef-watch-ryan-prewitt/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF RYAN PREWITT At face value, the concept behind Chef Ryan Prewitt’s signature dish at Pêche Seafood Grill in New Orleans is simple: take incredibly fresh fish, season it lightly, and
- [2014 Chef to Watch - Jeremy Conner](https://louisianacookin.com/2014-chef-watch-jeremy-conner/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF JEREMY CONNER From his kitchen at the Village Café in Lafayette, Chef Jeremy Conner serves a menu that makes the most of the town’s Cajun roots and the availability of
- [2014 Chef to Watch - LisaMarie White](https://louisianacookin.com/2014-chef-watch-lisamarie-white/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF LISAMARIE WHITE Sometimes, to break through to the next stage of life, one must go on a pilgrimage. After years of working on and off in the food industry, LisaMarie
- [Special Offer](https://louisianacookin.com/special-offer/): http://hoffmanmedia.wistia.com/medias/gvwt9zoxpz?embedType=iframe&videoFoam=true&videoWidth=640 [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_button link="https://w1.buysub.com/servlet/OrdersGateway?cds_mag_code=PDC&cds_page_id=191403" color="default" size="xlarge" type="" shape="" target="_self" title="" gradient_colors="|" gradient_hover_colors="|" accent_color="" accent_hover_color="" bevel_color="" border_width="1px" icon="" icon_divider="yes" icon_position="left" modal="" animation_type="0" animation_direction="down" animation_speed="0.1" alignment="left" class="" id=""]Order Now![/fusion_button] [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
- [Louisiana de Mer Cookbook](https://louisianacookin.com/louisiana-de-mer-cookbook/): http://hoffmanmedia.wistia.com/medias/h342x4205r?embedType=iframe&videoFoam=true&videoWidth=600 INSIDE THESE PAGES... ✓ You'll find a mix of recipes from crowd- pleaser favorites like Crawfish Macaroni and Cheese to tailgate must-haves like Marinated Crab Claws. ✓ These are the go-to recipes for every seafood lover! ✓ The recipes transform humble catfish and crawfish into iconic dishes. Whip up a big batch
- [January/February 2015](https://louisianacookin.com/current-issue/januaryfebruary-2015/): January/February 2015 [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_2" last="no" class="" id=""] ROUX Editor’s Letter Mardi Gras Joie de Vivre Spillin’ the Beans Celebrate in Style by Paul A. Greenberg Afield & Afloat Granny’s Dirty Rice by Jay D. Ducote Light & Fresh Mardi Gras Oysters by Holly Clegg In Season Boudin at Home by Marcelle Bienvenu Culinary
- [March/April 2015](https://louisianacookin.com/current-issue/march-april-2015/): March/April 2015 [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_2" last="no" class="" id=""] ROUX Editor’s Letter In Good Company Spillin’ the Beans Crawfish Fiesta by Paul A. Greenberg Afield & Afloat Crawfish & Spice by Jay D. Ducote Light & Fresh Salad Shakeup by Holly Clegg In Season Classic Crawfish Bisque by Marcelle Bienvenu Culinary Antiques Fragile Perfection by Patrick Dunne Louisiana Foodways The Isleños by
- [2016 Chefs to Watch - Ruby Bloch](https://louisianacookin.com/2016-chefs-watch-ruby-bloch/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF RUBY BLOCH From her kitchens at Meauxbar, Cavan, and Sylvain in New Orleans, Pastry Chef Ruby Bloch is turning out impressive desserts that feature familiar yet creative flavor profiles. The New Jersey
- [2016 Chefs to Watch - Phillip Mariano](https://louisianacookin.com/2016-chefs-watch-phillip-mariano/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF PHILLIP MARIANO Phillip Mariano has always known what he wanted to do with his life. The New Orleans native grew up in the kitchens of his mother’s restaurants, and cooking was
- [2016 Chefs to Watch - Nathan Richard](https://louisianacookin.com/2016-chefs-watch-nathan-richard/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF NATHAN RICHARD At Kingfish in New Orleans’ French Quarter, Chef Nathan Richard serves cuisine influenced by his Cajun upbringing and the bounty of local ingredients. The native of Thibodaux, Louisiana, learned
- [2016 Chefs to Watch - Ashley Roussel](https://louisianacookin.com/2016-chefs-watch-ashley-roussel/): [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"] CHEF ASHLEY ROUSSEL Ashley Roussel grew passionate for farm-to-table cooking while working at ABC Kitchen in Manhattan. Staff would roll carts to the nearby farmers’ market to handpick ingredients they used in
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## Logos

- [Bake from Scratch](https://louisianacookin.com/logosliderwp/bake-from-scratch/)
- [Southern Lady](https://louisianacookin.com/logosliderwp/southern-lady/)
- [Victoria](https://louisianacookin.com/logosliderwp/victoria/)
- [Taste of the South](https://louisianacookin.com/logosliderwp/taste-of-the-south/)
- [TeaTime](https://louisianacookin.com/logosliderwp/teatime/)
- [Southern Home](https://louisianacookin.com/logosliderwp/southern-home/)
- [The Cottage Journal](https://louisianacookin.com/logosliderwp/the-cottage-journal/)

## Products

- [Linen Casa Hand Towel](https://louisianacookin.com/product/linen-casa-hand-towel/): Luxury Linen - Stonewashed - Hand Towel for the perfect addition to your home!
- [GIR Ultimate Spatula](https://louisianacookin.com/product/gir-ultimate-spatula/): This spatula is the ultimate kitchen tool. Lightweight but sturdy, and non-slippery with a comfortable handle. It’s strong enough to dig into stiff cookie dough with ease yet perfectly flexible to scrape bowls and pots clean.
- [GIR Mini Spoonula](https://louisianacookin.com/product/gir-right-mini-spoonula/): Part spoon, part spatula – this multi-purpose kitchen utensil does it all! It scrapes, scoops, and serves up whatever dish your heart desires. Moving effortlessly between cooking and baking or sweet and savory, this tool will make its way into the daily rotation of any kitchen.
- [May/June 2016](https://louisianacookin.com/product/louisiana-cookin-may-june-2016/): Get ready to hit the road with our newest travel issue. Packed with roadside finds, fine dining, and uniquely Louisiana events, you’ll be able to experience the Bayou State like never before. In addition to features on Shreveport, Lafayette, and Baton Rouge, this issue is dotted with hot spots in New Orleans, the Northshore, Lake
- [July/August 2016](https://louisianacookin.com/product/louisiana-cookin-july-august-2016/): Summer is here, and that means a bounty of local produce has arrived. Our newest Eat Local issue features fresh, seasonal ingredients and unique Bayou State products, including rum made from Louisiana sugarcane and tortillas with Cajun flair. From out-of-this-world po’ boys to a Tiki menu that will transport you to the islands, this issue
- [September/October 2016](https://louisianacookin.com/product/louisiana-cookin-september-october-2016/): In this issue we look toward the future while rememberingthe past. The 15th annual Chefs to Watch awards highlights a few ofthe most intriguing and innovative Bayou State chefs, and that’s not all. We also packed in updated classics for Natchitoches meat pies, Oysters Bienville, and our new favorite dessert: Chocolate Po’ Boy Bread Puddin.
- [November/December 2016](https://louisianacookin.com/product/louisiana-cookin-november-december-2016/): Available ONLY on Digital Newsstands.
- [January/February 2017](https://louisianacookin.com/product/louisiana-cookin-january-february-2017/): Carnival Season is here, and that means it’s time for countless parties and get-togethers. Inside our January/February issue, you’ll find everything you need for a delicious Mardi Gras, including a menu for an Epiphany potluck, seven mouthwatering oyster recipes, and a versatile king cake dough that will allow for endless experimentation. We also came up
- [March/April 2017](https://louisianacookin.com/product/louisiana-cookin-march-april-2017/): Crawfish are back in season! Our March/April issue has 15 new ways to enjoy Louisiana’s favorite crustacean, including a cheesy, spicy, and satisfying Andouille Sausage and Crawfish Linguine. But we can’t live on crawfish alone, can we? This issue also features classic New Orleans calas, Shrimp Creole, and a best-yet method for poached eggs.
- [May/June 2017](https://louisianacookin.com/product/louisiana-cookin-may-june-2017/): We’re on the road again in our latest travel issue, which features three Bayou State road trips with delicious eats and unique experiences. In addition to features on Plantation Country, Monroe, and New Orleans’ Bywater neighborhood, this issue is packed with recipes that are perfect for spring celebrations, including our best-ever Queen Cake and an
- [July/August 2017](https://louisianacookin.com/product/louisiana-cookin-july-august-2017/): Our July/August issue is jam-packed with all the recipes you need for a delicious summer, from a grilled feast highlighting some of our favorite seasonal produce to the best frozen drinks around New Orleans. Frosé, anyone? This issue also features fresh seafood dishes from GW Fins, classics from Chef John Folse, and tips for smoking
- [September/October 2017](https://louisianacookin.com/product/louisiana-cookin-september-october-2017/): In our September/October issue, we introduce you to our 2017 class of Chefs to Watch, a talented group of chefs who are leaving their mark on the Louisiana dining scene. This issue is also packed with delectable recipes to keep you well fed throughout the fall, including six incredible shrimp dishes, the perfect cornbread, and
- [November/December 2017](https://louisianacookin.com/product/louisiana-cookin-november-december-2017/): Louisiana Cookin' November/December 2017
- [January/February 2018](https://louisianacookin.com/product/louisiana-cookin-january-february-2018/): Make the most of Carnival season with our 2018 January/February issue. With parties at every turn this time of year, you can laissez les bons temps rouler with mouthwatering Mardi Gras appetizers, irresistible king cake-inspired desserts, and rum cocktails featuring the best flavors of the season. No matter how you celebrate, you’ll find everything you
- [March/April 2018](https://louisianacookin.com/product/louisiana-cookin-march-april-2018/): In Louisiana, the arrival of spring means it’s crawfish season! In our March/April issue, you’ll find 13 new crawfish recipes, including Crawfish Veronica, our take on a New Orleans Jazz & Heritage Festival crowd favorite. That’s not all, though. From a mouthwatering menu for a catfish fry with all the fixin’s to a fun spring
- [May/June 2018](https://louisianacookin.com/product/may-june-2018/): Get ready to explore Cajun Country with our newest travel issue. This issue is packed with tips to help you make the most of your visit to four exciting locales in south and central Louisiana. In addition to travel guides, you will find a fun menu for a crawfish boil, classic seafood dishes, and our
- [July/August 2018](https://louisianacookin.com/product/july-august-2018/): Our July/August issue is filled with all the recipes you need for a scrumptious summer. This season, cool off with our favorite no-cook recipes, whip up sensational crab dishes from Chef Chris Montero, or fire up the grill with our delectable grilled whole fish menu. And what’s more, this issue is packed with dozens of
- [September/October 2018](https://louisianacookin.com/product/september-october-2018/): This issue brings the best fall flavors to your table, including our new favorite gumbo and five delectable ways to enjoy Steen’s Cane Syrup.
- [Southern Desserts](https://louisianacookin.com/product/southern-desserts/): Whether you are a seasoned home cook or an oven novice, these mouth-watering desserts will have your kitchen filled with sweet aromas in no time.
- [November/December 2018](https://louisianacookin.com/product/november-december-2018/): Available ONLY on Digital Newsstands. What better way to celebrate the season than with the Feast of the Seven Fishes and incredible Louisiana seafood?
- [Southern Barbecue & Grilling](https://louisianacookin.com/product/southern-barbecue-grilling/): Southern BBQ & Grilling offers more than 100 thoroughly tested recipes, including a wealth of outdoor-inspired cocktails, fixin’s, desserts, and tools to get the job done in style.
- [January/February 2019](https://louisianacookin.com/product/january-february-2019/): This item is only AVAILABLE on digital newsstands. From cover to cover, you’ll find inspiration for the best Mardi Gras yet!
- [March/April 2019](https://louisianacookin.com/product/march-april-2019/): Just in time for crawfish season, the 2019 March/April issue is boiling over with delicious recipes featuring our favorite crustacean.
- [May/June 2019](https://louisianacookin.com/product/may-june-2019/): Discover Louisiana’s best seafood joints, learn more about the origins of the blackening method, and find springtime inspiration with eight fresh recipes featuring the famous Creole tomato.
- [July/August 2019](https://louisianacookin.com/product/july-august-2019/): There’s nothing like summer in Louisiana!
- [September/October 2019](https://louisianacookin.com/product/september-october-2019/): Find new ways to use satsumas, dig in to our best-ever jambalaya, or whip up one of our comforting shrimp recipes, like Garlic Shrimp and Grits.
- [November/December 2019](https://louisianacookin.com/product/november-december-2019/): Our November/December issue will help get you in the holiday spirit, Bayou State style.
- [January/February 2020](https://louisianacookin.com/product/january-february-2020/): Let the good times roll with our new Mardi Gras issue, packed with all the recipes you need for a memorable Carnival season. Also available as a Digital Edition
- [March/April 2020](https://louisianacookin.com/product/march-april-2020/): Crawfish season is here! Also available as a Digital Edition
- [May/June 2020](https://louisianacookin.com/product/may-june-2020/): Our May/June issue is packed with the all the delicious recipes and travel tips you need to know about as you make your summer plans. Also available as a Digital Edition
- [July/August 2020](https://louisianacookin.com/product/july-august-2020/): Make the most of summer in Louisiana with the season’s best recipes and tips in our new Eat Local issue Also available as a Digital Edition
- [September/October 2020](https://louisianacookin.com/product/september-october-2020/): In our September/October issue, we introduce our 2020 Chefs to Watch, a talented group of chefs who represent the future of Louisiana's beloved cuisine. Also available as a Digital Edition
- [July/August 2021](https://louisianacookin.com/product/july-august-2021/): Summer is here, and this brand-new issue of Louisiana Cookin' has everything you need to make the most of the season's bounty. Also available as a Digital Edition.
- [November/December 2020](https://louisianacookin.com/product/november-december-2020/): Make this your best holiday yet with the incredible recipes in our November/December issue. Also available as a Digital Edition
- [January/February 2021](https://louisianacookin.com/product/january-february-2021/): In this brand-new January/February issue of Louisiana Cookin', you'll find so many recipes and tips to make this new year the tastiest one yet. Also available as a Digital Edition.
- [March/April 2021](https://louisianacookin.com/product/march-april-2021/): Our March/April issue is filled with all the recipes you need for a delicious crawfish season. You'll find dozens of new ways to cook with crawfish tails, including recipes for classic crawfish etouffee, fried crawfish, creamy pasta, and more. Also available as a Digital Edition.
- [May/June 2021](https://louisianacookin.com/product/may-june-2021/): In our May/June issue, discover the dishes, places, experiences, and products that make Louisiana such an incredible place to eat. Also available as a Digital Edition.
- [September/October 2021](https://louisianacookin.com/product/september-october-2021/): In our 20th-anniversary Chefs to Watch issue, get to know six up-and-coming chefs who are shaping the future of Louisiana cuisine and catch up with some of our former Chefs to Watch and discover recipes they like to cook at home. Also available as a Digital Edition.
- [November/December 2022](https://louisianacookin.com/product/november-december-2022/): Ring in the holidays with this new issue of Louisiana Cookin’! No matter what your plans are this holiday season, these joyful recipes will help you most the most of your celebrations! Also available as a Digital Edition.
- [January/February 2023](https://louisianacookin.com/product/january-february-2023/): Carnival Season is here, and that means it’s time for countless parties and get-togethers. Also available as a Digital Edition.
- [March/April 2023](https://louisianacookin.com/product/march-april-2023/): Our March/April issue arrives just in time to help you kickoff this crawfish season with plenty of recipes that are sure to delight and inspire. Also available as a Digital Edition.
- [May/June 2023](https://louisianacookin.com/product/may-june-2023/): Our May/June issue of Louisiana Cookin’ has everything you’ll need to make this summer one you’ll always cherish! Also available as a Digital Edition.
- [Holiday Coupetails](https://louisianacookin.com/product/holiday-coupetails/): Pop some bubbly and raise a coupe to your new favorite cocktail book, Holiday Coupetails.
- [July/August 2023](https://louisianacookin.com/product/july-august-2023/): The summer season is in full swing, and the recipes in this brand-new issue of Louisiana Cookin’ are sure to make this your most delicious summer yet. Also available as a Digital Edition.
- [September/October 2023](https://louisianacookin.com/product/september-october-2023/): Autumn has arrived, and with it comes a new issue of Louisiana Cookin’, featuring dozens of recipes to help you enjoy this season to the fullest. Also available as a Digital Edition.
- [November/December 2023](https://louisianacookin.com/product/november-december-2023/): Make this holiday season the best one yet with the brand-new issue of Louisiana Cookin’! This November/December issue has all the recipes you need to impress at your next festive gathering.
- [January/February 2024](https://louisianacookin.com/product/january-february-2024/): In this brand-new January/February issue of Louisiana Cookin‘, you’ll find so many recipes and tips to make this new year the tastiest one yet. Also available as a digital edition.
- [Bake from Scratch The Cookie Collection](https://louisianacookin.com/product/bake-from-scratch-the-cookie-collection/): Introducing the ultimate ode to cookies, featuring over 100 cookie recipes every home baker should have in their collection.
- [Bake from Scratch Another Bundt Collection](https://louisianacookin.com/product/bake-from-scratch-another-bundt-collection/): You’ve been asking for more Bundts, and the Bake from Scratch team is here for you! That’s why we’re excited to announce Another Bundt Collection—because you can never bake too many Bundts!
- [Let's Get Started with Pepper Belly Pete](https://louisianacookin.com/product/lets-get-started-with-pepper-belly-pete/): SHIPPING DAILY! Let’s Get Started with Pepper Belly Pete: 100+ Recipes from a Texas TikTok Cowboy, author N. Dee Williams (the man behind Pepper Belly Pete) shares his favorite weeknight meals, gameday appetizers, and crowd-pleasing desserts.
- [Another Bundt Bundle](https://louisianacookin.com/product/another-bundt-bundle/): Save 15% NOW when you buy our all new Another Bundt Bundle today! Includes: Another Bundt Collection and the Charlotte Cake Pan
- [Bundt Book Bundle](https://louisianacookin.com/product/bundt-book-bundle/): Save 20% NOW when you buy our Bundt Bundle today! Includes: Another Bundt Collection and The Bundt Collection
- [November/December 2021](https://louisianacookin.com/product/november-december-2021/): Bring on the holiday cooking and baking! The November/December issue of Louisiana Cookin' has all the recipes you need for a festive and memorable celebration. Also available as a Digital Edition.
- [Louisiana Cookin' January/February 2022](https://louisianacookin.com/product/louisiana-cookin-january-february-2022/): With a new year comes this new issue of Louisiana Cookin', packed with all the crave-worthy recipes you'll need for a delicious winter and festive Carnival season. Also available as a Digital Edition.
- [March/April 2022](https://louisianacookin.com/product/march-april-2022/): Crawfish season has arrived! This March/April issue is packed with classic recipes and new takes with our favorite Cajun crustacean, including Crawfish, Crab, and Shrimp Gratin, Crawfish Spaghetti with Fava Beans, and Popcorn Crawfish with Spicy Red Pepper Sauce. Also available as a Digital Edition.
- [May/June 2022](https://louisianacookin.com/product/may-june-2022/): This May/June issue of Louisiana Cookin’ is packed with the all the delicious recipes and travel tips you need to know about as you make your summer plans. Also available as a Digital Edition.
- [September/October 2022](https://louisianacookin.com/product/september-october-2022/): This autumn issue of Louisiana Cookin’ brings with it the best fall flavors to your table, including new takes on gumbo to kick off comfort food season and delectable ways to upgrade your next tailgate. Also available as a Digital Edition.
- [Bake from Scratch The Cake Collection](https://louisianacookin.com/product/bake-from-scratch-the-cake-collection/): Cake makes every occasion special, every day sweeter. I’ve long believed that there never needed to be a specific celebration for cake. Why save it for a birthday when it can and should be a daily enjoyment? This cookbook is my grand mission statement in that regard. We have a cake for every occasion and craving, big or small.
- [Bake from Scratch The Bread Collection](https://louisianacookin.com/product/bake-from-scratch-the-bread-collection/): In this book from Bake from Scratch, you’ll find some of our tried-and-true favorites as well as new recipes we can’t wait for you to bake.
- [Nordic Ware Round Copper Cooling & Serving Grid](https://louisianacookin.com/product/nordic-ware-round-copper-cooling-serving-grid/): Gorgeous copper-plated circular metal grid is sized to fit Bundt® cakes, layer cakes and other goodies. Not for oven use.
- [Nordic Ware Large Cookie Scoop](https://louisianacookin.com/product/nordic-ware-large-cookie-scoop/): Just like the small cookie scoop, but larger. Sized for monster cookies and filling muffin cups and ice cream as well.
- [Cake Lifter](https://louisianacookin.com/product/cake-lifter/): Nordic Ware's new & improved design of a perennial favorite accessory.
- [Patisserie Rolling Pin](https://louisianacookin.com/product/patisserie-rolling-pin/): A J.K. Adams patisserie rolling pin with precision steel bearings, a smooth waxed barrel and finely crafted handles.
- [March/April 2024](https://louisianacookin.com/product/march-april-2024/): Louisiana Cookin’ has a fresh new look! Snag a copy of the all-new March/April issue for tasty dishes featuring a delicious theme: rice! Also available as a Digital Edition.
- [Fast-Fix Baking: 85 Recipes to Make in 2 Hours or Less](https://louisianacookin.com/product/fast-fix-baking-85-recipes-to-make-in-2-hours-or-less/): Our latest book has arrived! Order now! These fast-fix recipes are straightforward, satisfying, and can be measured, mixed, and baked in two hours or less.
- [Ralph The Baker New Orleans Recipes](https://louisianacookin.com/product/ralph-the-baker-new-orleans-recipes/): From seafood classics to parade route staples, the new cookbook from Ralph the Baker, reimagines Cajun and Creole food into everyday dishes everyone will enjoy.
- [R.U. Kidding Me? Cooking with Darryl](https://louisianacookin.com/product/r-u-kidding-me-cooking-with-darryl/): Darryl Postelnick, the spatula-drumming social media cook and party host, shares more than 100 of his most popular recipes in this debut cookbook, R. U. Kidding Me? Cooking with Darryl.
- [May/June 2024](https://louisianacookin.com/product/may-june-2024/): As you make plans for the summer, let our newest issue of Louisiana Cookin’ be your guide to making the most of this season. Also available as a Digital Edition.
- [Bacon Everything](https://louisianacookin.com/product/bacon-everything/): Bacon, bacon, and more bacon! Embrace your love of all things bacon with more than 50 indulgent recipes in this new 136 page cookbook.
- [July/August 2024](https://louisianacookin.com/product/july-august-2024/): We’ve packed in a little something for everyone in this July/August issue of Louisiana Cookin’. Wherever this summer takes you, let this issue be your guide to a flavorful and fun summer! Also available as a Digital Edition.
- [September/October 2024](https://louisianacookin.com/product/september-october-2024/): Autumn in the Bayou State is always a welcome reprieve after the sweltering summer months, and this new issue will help you transition into the season with ease. Also available as a Digital Edition.
- [November/December 2024](https://louisianacookin.com/product/november-december-2024/): Featuring showstopping holiday desserts, delicious appetizers for easy entertaining, and must-read cookbooks ideal for gifting to loved ones, it has everything you need to navigate the holidays in style. Also available as a Digital Edition.
- [January/February 2025](https://louisianacookin.com/product/january-february-2025/): Channel the vibrant spirit of Carnival season with the January/February issue of Louisiana Cookin’ in hand. Also available as a digital edition.
- [March/April 2025](https://louisianacookin.com/product/march-april-2025/): Whether you’re craving Cajun and Creole classics or our twist on traditional recipes, an authentic taste of Louisiana can be found right here in the pages of Louisiana Cookin’. Also available as a Digital Edition.
- [May/June 2025](https://louisianacookin.com/product/may-june-2025/): As you make plans for the summer, let our newest issue of Louisiana Cookin’ be your guide to making the most of this season. Also available as a Digital Edition.
- [The Ribbon In Her Journal - A Tribute to the Life and Legacy of Phyllis Hoffman DePiano](https://louisianacookin.com/product/the-ribbon-in-her-journal-a-tribute-to-the-life-and-legacy-of-phyllis-hoffman-depiano/): An astute woman of many passions, Phyllis DePiano was a force to be reckoned with, always observing, sharing, and inquiring about people, events, and things that piqued her interest—and there were many. Pause a moment to enjoy this splendid collection of her meditations and musings written over decades of her colossal career and rewarding family life.
- [Ultimate Pound Cakes: Updated and Expanded Edition](https://louisianacookin.com/product/ultimate-pound-cakes-updated-and-expanded-edition/): Back by popular demand, the Ultimate Pound Cakes: Classic Recipe Collection returns in a newly updated edition, proving once again that this simple yet irresistible dessert never goes out of style. This expanded edition is the perfect compilation for anyone who loves the rich, buttery goodness of a classic pound cake. Whether you're a seasoned baker or a novice in the kitchen, you'll find these tried-and-true recipes easy to follow and incredibly satisfying.
- [Growing Up Cajun Cookbook (Expanded Edition)](https://louisianacookin.com/product/growing-up-cajun-cookbook-2025-expanded-edition/): Growing Up Cajun Expanded Edition invites you to explore Cajun traditions, the history behind the Slap Ya Mama name, Cajun lore, and some of the most prized recipes in Louisiana—all spiced up with Walker family stories.
- [The White Lily Cookbook](https://louisianacookin.com/product/the-white-lily-cookbook/): White Lily® is more than just an ingredient – it is a Southern pantry staple, a passed-down secret, and the foundation upon which perfect biscuits and cornbread are created. When you bake with White Lily®, you’re baking with history, tradition, and love.
- [Every Day Coupetails](https://louisianacookin.com/product/every-day-coupetails/): Pop some bubbly and raise a coupe to your new favorite cocktail book, Every Day Coupetails.
- [One Pan Delicious](https://louisianacookin.com/product/one-pan-delicious/): From comforting appetizers to indulgent desserts, One Pan Delicious has everything you need for a flavorful meal made easy. Inside, you’ll find recipes that’ll help you spend less time in the kitchen and more time enjoying meals with your friends and family.
- [July/August 2025](https://louisianacookin.com/product/july-august-2025/): Our July/August issue of Louisiana Cookin’ celebrates the joys of summer with its “On the Water” theme, offering a delightful blend of seasonal flavors and outdoor dining inspiration.
- [September/October 2025](https://louisianacookin.com/product/louisiana-cookin-september-october-2025/): This brand-new issue of Louisiana Cookin’ spotlights six rising culinary stars who are redefining Louisiana cuisine in our annual Chefs to Watch feature. It also explores bold wild game recipes perfect for the hunter or gatherer in your life, dishes up tailgate-perfect bites for the football season fanatics, and makes the most of persimmons with sweet and savory recipes.
- [Fast Fix Baking Bundle](https://louisianacookin.com/product/fast-fix-baking-bundle/): This bundle pairs the GIR Ultimate Spatula—a professional-grade silicone tool that's perfect for mixing, scraping, and spreading—with Brian Hart Hoffman's Fast-Fix Baking cookbook featuring 85 delicious recipes ready in 2 hours or less.
- [The Inspiration Collection 2025](https://louisianacookin.com/product/the-inspiration-collection-2025/): Save over 20%! Get inspired with the ultimate baking collection. Purchase the entire hardcover book set for one low price and get ready to enjoy your home baking treasury!
- [Simply Delicious Bundle](https://louisianacookin.com/product/simply-delicious-bundle/): Transform your cooking routine with this thoughtfully curated bundle featuring the One Pan Delicious cookbook, the GIR Ultimate Slate Spatula, and LinenCasa linen hand towel.
- [Mix, Make, and Master Bundle](https://louisianacookin.com/product/mix-make-and-master-bundle/): Master the art of Southern baking with The White Lily Cookbook, professional-grade GIR Red Whisk, and elegant linen hand towel—everything you need for authentic biscuits, cornbread, and cherished family recipes.
- [November/December 2025](https://louisianacookin.com/product/november-december-2025/): Louisiana Cookin's November/December 2025 issue celebrates the state's holiday traditions through Cajun cuisine, featuring the communal boucherie tradition, réveillon late-night menus, and Christmas recipes from Marcelle Bienvenu that showcase the festive flavors and spirited gatherings central to Louisiana's Cajun and Creole celebrations. Also available as a Digital Edition.
- [New Orleans Garden District: Profiles in Preservation](https://louisianacookin.com/product/new-orleans-garden-district-profiles-in-preservation/): New Orleans Garden District: Profiles in Preservation showcases the fascinating stories of over 100 historic homes in one of New Orleans' most charming neighborhoods, a National Historic Landmark since 1971 filled with stunning architecture dating from the 1830s. This labor of love from the Garden District Association celebrates the people who built and treasured these remarkable structures, preserving the legacy of this unique residential living museum for future generations.
- [July/August 2022](https://louisianacookin.com/product/july-august-2022/): If the heat wasn’t a telltale sign, these recipes in this brand-new issue of Louisiana Cookin’ are a signal that the summer season is in full swing. With plenty of recipes making the most of the season’s bounty, there’s something for everyone in the family to enjoy. Also available as a Digital Edition.

## Affiliate Links

- [Stockpot](https://louisianacookin.com/recommends/stockpot/)
- [Dutch Oven](https://louisianacookin.com/recommends/dutch-oven/)
- [Andouille Sausage](https://louisianacookin.com/recommends/andouille-sausage/)
- [Filé Powder](https://louisianacookin.com/recommends/file-powder/)
- [Tasso](https://louisianacookin.com/recommends/tasso/)
- [Cane Syrup](https://louisianacookin.com/recommends/cane-syrup/)
- [Crawfish Tail Meat](https://louisianacookin.com/recommends/crawfish-tail-meat/)
- [13x9-inch baking dish](https://louisianacookin.com/recommends/13x9-inch-baking-dish/)
- [Wooden Spoon](https://louisianacookin.com/recommends/wooden-spoon/)
- [Alligator Tail Meat](https://louisianacookin.com/recommends/alligator-tail-meat/)
- [Granulated Sugar](https://louisianacookin.com/recommends/granulated-sugar/)
- [10-inch cast-iron skillet](https://louisianacookin.com/recommends/10-inch-cast-iron-skillet/)
- [White Lily Flour](https://louisianacookin.com/recommends/white-lily-flour/)

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- [Chef Jean Paul](https://louisianacookin.com/category/recipes/chef-jean-paul-1/)
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- [YouTube](https://louisianacookin.com/category/recipes/youtube/)
- [Jay Ducote](https://louisianacookin.com/category/jay-ducote/)

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- [pecan crusted speckled trout](https://louisianacookin.com/tag/pecan-crusted-speckled-trout/)
- [chile-lemon oil](https://louisianacookin.com/tag/chile-lemon-oil/)
- [infused oil](https://louisianacookin.com/tag/infused-oil/)
- [trout](https://louisianacookin.com/tag/trout/)
- [afield & afloat](https://louisianacookin.com/tag/afield-afloat/)
- [crabs](https://louisianacookin.com/tag/crabs/)
- [barbecue crabs](https://louisianacookin.com/tag/barbecue-crabs/)
- [blue crabs](https://louisianacookin.com/tag/blue-crabs/)
- [Crab and shrimp stew](https://louisianacookin.com/tag/crab-and-shrimp-stew/)
- [crab](https://louisianacookin.com/tag/crab/)
- [seafood stew](https://louisianacookin.com/tag/seafood-stew/)
- [Elizabeth Williams](https://louisianacookin.com/tag/elizabeth-williams/)
- [Foodways](https://louisianacookin.com/tag/foodways/)
- [galette](https://louisianacookin.com/tag/galette/)
- [crawfish boil](https://louisianacookin.com/tag/crawfish-boil/)
- [cole slaw](https://louisianacookin.com/tag/cole-slaw/)
- [cabbage slaw](https://louisianacookin.com/tag/cabbage-slaw/)
- [spicy cabbage slaw](https://louisianacookin.com/tag/spicy-cabbage-slaw/)
- [spicy slaw](https://louisianacookin.com/tag/spicy-slaw/)
- [artichokes](https://louisianacookin.com/tag/artichokes/)
- [grilled artichokes](https://louisianacookin.com/tag/grilled-artichokes/)
- [vegetable](https://louisianacookin.com/tag/vegetable/)
- [Brisket](https://louisianacookin.com/tag/brisket/)
- [pale ale](https://louisianacookin.com/tag/pale-ale/)
- [blackberry cocktail](https://louisianacookin.com/tag/blackberry-cocktail/)
- [spring cocktail](https://louisianacookin.com/tag/spring-cocktail/)
- [summer cocktail](https://louisianacookin.com/tag/summer-cocktail/)
- [refreshing cocktail](https://louisianacookin.com/tag/refreshing-cocktail/)
- [Seasoning](https://louisianacookin.com/tag/seasoning/)
- [Cajun Seasoning](https://louisianacookin.com/tag/cajun-seasoning/)
- [Creole Seasoning](https://louisianacookin.com/tag/creole-seasoning/)
- [Peach](https://louisianacookin.com/tag/peach/)
- [grilled flank steak](https://louisianacookin.com/tag/grilled-flank-steak/)
- [flank steak](https://louisianacookin.com/tag/flank-steak/)
- [sauteed shrimp](https://louisianacookin.com/tag/sauteed-shrimp/)
- [spicy shrimp](https://louisianacookin.com/tag/spicy-shrimp/)
- [tuna](https://louisianacookin.com/tag/tuna/)
- [tuna salad](https://louisianacookin.com/tag/tuna-salad/)
- [grilled tuna](https://louisianacookin.com/tag/grilled-tuna/)
- [seared tuna](https://louisianacookin.com/tag/seared-tuna/)
- [sushi grade tuna](https://louisianacookin.com/tag/sushi-grade-tuna/)
- [shrimp skewers](https://louisianacookin.com/tag/shrimp-skewers/)
- [grilled grouper](https://louisianacookin.com/tag/grilled-grouper/)
- [fish recipe](https://louisianacookin.com/tag/fish-recipe/)
- [deconstructed salsa](https://louisianacookin.com/tag/deconstructed-salsa/)
- [fresh fish](https://louisianacookin.com/tag/fresh-fish/)
- [cedar plank snapper](https://louisianacookin.com/tag/cedar-plank-snapper/)
- [grilled fish](https://louisianacookin.com/tag/grilled-fish/)
- [grilled crawfish](https://louisianacookin.com/tag/grilled-crawfish/)
- [amberjack](https://louisianacookin.com/tag/amberjack/)
- [grilled amberjack with maque choux](https://louisianacookin.com/tag/grilled-amberjack-with-maque-choux/)
- [poboy](https://louisianacookin.com/tag/poboy/)
- [piecrust](https://louisianacookin.com/tag/piecrust/)
- [basic piecrust](https://louisianacookin.com/tag/basic-piecrust/)
- [strawberry mascarpone pie](https://louisianacookin.com/tag/strawberry-mascarpone-pie/)
- [Blackberry](https://louisianacookin.com/tag/blackberry/)
- [Frying](https://louisianacookin.com/tag/frying/)
- [Potato](https://louisianacookin.com/tag/potato/)
- [Blueberry](https://louisianacookin.com/tag/blueberry/)
- [Punch](https://louisianacookin.com/tag/punch/)
- [Cookies](https://louisianacookin.com/tag/cookies/)
- [Gazpacho Recipe Roundup](https://louisianacookin.com/tag/gazpacho-recipe-roundup/)
- [Dip](https://louisianacookin.com/tag/dip/)
- [peach-ginger-honey pie](https://louisianacookin.com/tag/peach-ginger-honey-pie/)
- [peach pie](https://louisianacookin.com/tag/peach-pie/)
- [peaches and cream pie](https://louisianacookin.com/tag/peaches-and-cream-pie/)
- [blackberry-pecan pie](https://louisianacookin.com/tag/blackberry-pecan-pie/)
- [blackberry pie](https://louisianacookin.com/tag/blackberry-pie/)
- [brown butter-fig pie](https://louisianacookin.com/tag/brown-butter-fig-pie/)
- [fig pie](https://louisianacookin.com/tag/fig-pie/)
- [sauce piquant](https://louisianacookin.com/tag/sauce-piquant/)
- [alligator sauce piquant](https://louisianacookin.com/tag/alligator-sauce-piquant/)
- [alligator recipes](https://louisianacookin.com/tag/alligator-recipes/)
- [Local Pantry](https://louisianacookin.com/tag/local-pantry/)
- [quick pickles](https://louisianacookin.com/tag/quick-pickles/)
- [pickle recipe](https://louisianacookin.com/tag/pickle-recipe/)
- [kim sunee](https://louisianacookin.com/tag/kim-sunee/)
- [a mouthful of stars](https://louisianacookin.com/tag/a-mouthful-of-stars/)
- [Red Snapper with](https://louisianacookin.com/tag/red-snapper-with/)
- [snapper with tomatoes and capers](https://louisianacookin.com/tag/snapper-with-tomatoes-and-capers/)
- [healthy fish recipe](https://louisianacookin.com/tag/healthy-fish-recipe/)
- [quick & easy](https://louisianacookin.com/tag/quick-easy/)
- [saturday pancakes with blackberry stern's cane syrup](https://louisianacookin.com/tag/saturday-pancakes-with-blackberry-sterns-cane-syrup/)
- [cane syrup](https://louisianacookin.com/tag/cane-syrup/)
- [blackberry pancakes](https://louisianacookin.com/tag/blackberry-pancakes/)
- [Lorraine Barbant](https://louisianacookin.com/tag/lorraine-barbant/)
- [The Hemingway](https://louisianacookin.com/tag/the-hemingway/)
- [daquiri recipe](https://louisianacookin.com/tag/daquiri-recipe/)
- [daiquiri recipe](https://louisianacookin.com/tag/daiquiri-recipe/)
- [peche](https://louisianacookin.com/tag/peche/)
- [matt hunt](https://louisianacookin.com/tag/matt-hunt/)
- [Alzina Toups](https://louisianacookin.com/tag/alzina-toups/)
- [Alzina's](https://louisianacookin.com/tag/alzinas/)
- [2013 November/December](https://louisianacookin.com/tag/2013-novemberdecember/)
- [Roasted Duckling](https://louisianacookin.com/tag/roasted-duckling/)
- [Duckling Recipe](https://louisianacookin.com/tag/duckling-recipe/)
- [holiday recipes](https://louisianacookin.com/tag/holiday-recipes/)
- [biscoff crepe cake](https://louisianacookin.com/tag/biscoff-crepe-cake/)
- [biscoff cake](https://louisianacookin.com/tag/biscoff-cake/)
- [layered dessert](https://louisianacookin.com/tag/layered-dessert/)
- [gumbo ya-ya](https://louisianacookin.com/tag/gumbo-ya-ya/)
- [gumbo yaya](https://louisianacookin.com/tag/gumbo-yaya/)
- [chicken and sausage gumbo](https://louisianacookin.com/tag/chicken-and-sausage-gumbo/)
- [miss kay](https://louisianacookin.com/tag/miss-kay/)
- [kay robertson](https://louisianacookin.com/tag/kay-robertson/)
- [duck dynasty](https://louisianacookin.com/tag/duck-dynasty/)
- [coconut cream pie](https://louisianacookin.com/tag/coconut-cream-pie/)
- [pie recipes](https://louisianacookin.com/tag/pie-recipes/)
- [drop biscuits](https://louisianacookin.com/tag/drop-biscuits/)
- [cory bahr](https://louisianacookin.com/tag/cory-bahr/)
- [monroe louisiana](https://louisianacookin.com/tag/monroe-louisiana/)
- [2012november/december](https://louisianacookin.com/tag/2012novemberdecember/)
- [wood-grilled barbecue shrimp](https://louisianacookin.com/tag/wood-grilled-barbecue-shrimp/)
- [barbecue shrimp](https://louisianacookin.com/tag/barbecue-shrimp/)
- [new orleans barbecue shrimp](https://louisianacookin.com/tag/new-orleans-barbecue-shrimp/)
- [spicy shrimp recipe](https://louisianacookin.com/tag/spicy-shrimp-recipe/)
- [2014 January/February](https://louisianacookin.com/tag/2014-januaryfebruary/)
- [pasta with tomato cream sauce](https://louisianacookin.com/tag/pasta-with-tomato-cream-sauce/)
- [party food](https://louisianacookin.com/tag/party-food/)
- [crab and mango cakes](https://louisianacookin.com/tag/crab-and-mango-cakes/)
- [crab cakes](https://louisianacookin.com/tag/crab-cakes/)
- [remoulade sauce](https://louisianacookin.com/tag/remoulade-sauce/)
- [vietnamese curry chicken](https://louisianacookin.com/tag/vietnamese-curry-chicken/)
- [louisiana cookn](https://louisianacookin.com/tag/louisiana-cookn/)
- [sweet potato recipe](https://louisianacookin.com/tag/sweet-potato-recipe/)
- [sweet rewards](https://louisianacookin.com/tag/sweet-rewards/)
- [vietnamese recipe](https://louisianacookin.com/tag/vietnamese-recipe/)
- [vietnamese curry](https://louisianacookin.com/tag/vietnamese-curry/)
- [batata](https://louisianacookin.com/tag/batata/)
- [baby batata burritos with chimichurri](https://louisianacookin.com/tag/baby-batata-burritos-with-chimichurri/)
- [burrito recipes](https://louisianacookin.com/tag/burrito-recipes/)
- [fun appetizers](https://louisianacookin.com/tag/fun-appetizers/)
- [chestnut creme brulee](https://louisianacookin.com/tag/chestnut-creme-brulee/)
- [creme brulee](https://louisianacookin.com/tag/creme-brulee/)
- [unique creme brulee](https://louisianacookin.com/tag/unique-creme-brulee/)
- [chestnut desserts](https://louisianacookin.com/tag/chestnut-desserts/)
- [holiday desserts](https://louisianacookin.com/tag/holiday-desserts/)
- [ramekin desserts](https://louisianacookin.com/tag/ramekin-desserts/)
- [individual desserts](https://louisianacookin.com/tag/individual-desserts/)
- [turtle soup](https://louisianacookin.com/tag/turtle-soup/)
- [creole recipes](https://louisianacookin.com/tag/creole-recipes/)
- [smoked salmon on crackers with crispy swiss chard](https://louisianacookin.com/tag/smoked-salmon-on-crackers-with-crispy-swiss-chard/)
- [smoked salmon](https://louisianacookin.com/tag/smoked-salmon/)
- [smoked salmon appetizers](https://louisianacookin.com/tag/smoked-salmon-appetizers/)
- [party appetizers](https://louisianacookin.com/tag/party-appetizers/)
- [chicken liver mousse with pomegranates](https://louisianacookin.com/tag/chicken-liver-mousse-with-pomegranates/)
- [chicken liver](https://louisianacookin.com/tag/chicken-liver/)
- [pate recipe](https://louisianacookin.com/tag/pate-recipe/)
- [festive appetizer](https://louisianacookin.com/tag/festive-appetizer/)
- [broiled oysters with spinach and andouille](https://louisianacookin.com/tag/broiled-oysters-with-spinach-and-andouille/)
- [oyster appetizer](https://louisianacookin.com/tag/oyster-appetizer/)
- [candied citrus cake](https://louisianacookin.com/tag/candied-citrus-cake/)
- [citrus cake](https://louisianacookin.com/tag/citrus-cake/)
- [beautiful cake](https://louisianacookin.com/tag/beautiful-cake/)
- [elaborate cake](https://louisianacookin.com/tag/elaborate-cake/)
- [chocolate chicory doberge cake](https://louisianacookin.com/tag/chocolate-chicory-doberge-cake/)
- [coffee cake](https://louisianacookin.com/tag/coffee-cake/)
- [chicory coffee recipes](https://louisianacookin.com/tag/chicory-coffee-recipes/)
- [bananas foster cupcakes](https://louisianacookin.com/tag/bananas-foster-cupcakes/)
- [unique cupcake recipes](https://louisianacookin.com/tag/unique-cupcake-recipes/)
- [bananas foster recipe](https://louisianacookin.com/tag/bananas-foster-recipe/)
- [coconut soufflés with sazerac sauce](https://louisianacookin.com/tag/coconut-souffles-with-sazerac-sauce/)
- [coconut souffle](https://louisianacookin.com/tag/coconut-souffle/)
- [Praline Bundt Cake with Salted Caramel Sauce](https://louisianacookin.com/tag/praline-bundt-cake-with-salted-caramel-sauce/)
- [salted caramel sauce](https://louisianacookin.com/tag/salted-caramel-sauce/)
- [bundt cake recipe](https://louisianacookin.com/tag/bundt-cake-recipe/)
- [praline desserts](https://louisianacookin.com/tag/praline-desserts/)
- [salted caramel desserts](https://louisianacookin.com/tag/salted-caramel-desserts/)
- [delicious desserts](https://louisianacookin.com/tag/delicious-desserts/)
- [salty and sweet desserts](https://louisianacookin.com/tag/salty-and-sweet-desserts/)
- [sweet potato bacon biscuits](https://louisianacookin.com/tag/sweet-potato-bacon-biscuits/)
- [sweet potato biscuits](https://louisianacookin.com/tag/sweet-potato-biscuits/)
- [sweet rewards 2013](https://louisianacookin.com/tag/sweet-rewards-2013/)
- [sweet potato recipes](https://louisianacookin.com/tag/sweet-potato-recipes/)
- [biscuit recipes](https://louisianacookin.com/tag/biscuit-recipes/)
- [buttermilk fried quail with grits and greens](https://louisianacookin.com/tag/buttermilk-fried-quail-with-grits-and-greens/)
- [quail recipes](https://louisianacookin.com/tag/quail-recipes/)
- [game recipes](https://louisianacookin.com/tag/game-recipes/)
- [wild game](https://louisianacookin.com/tag/wild-game/)
- [what to do with quail](https://louisianacookin.com/tag/what-to-do-with-quail/)
- [pecan date surprises](https://louisianacookin.com/tag/pecan-date-surprises/)
- [pecan bars](https://louisianacookin.com/tag/pecan-bars/)
- [pecan cookies](https://louisianacookin.com/tag/pecan-cookies/)
- [date desserts](https://louisianacookin.com/tag/date-desserts/)
- [Tipsy Tassies](https://louisianacookin.com/tag/tipsy-tassies/)
- [praline dessert](https://louisianacookin.com/tag/praline-dessert/)
- [oyster stew](https://louisianacookin.com/tag/oyster-stew/)
- [oyster soup](https://louisianacookin.com/tag/oyster-soup/)
- [pork and beef garlic sausage](https://louisianacookin.com/tag/pork-and-beef-garlic-sausage/)
- [homemade sausage](https://louisianacookin.com/tag/homemade-sausage/)
- [sweet potato skins](https://louisianacookin.com/tag/sweet-potato-skins/)
- [healthy appetizers](https://louisianacookin.com/tag/healthy-appetizers/)
- [chicken and sausage pot pie with fennel and chestnuts](https://louisianacookin.com/tag/chicken-and-sausage-pot-pie-with-fennel-and-chestnuts/)
- [cajun creole](https://louisianacookin.com/tag/cajun-creole/)
- [fancy pot pie](https://louisianacookin.com/tag/fancy-pot-pie/)
- [holiday pot pie](https://louisianacookin.com/tag/holiday-pot-pie/)
- [chestnut recipes](https://louisianacookin.com/tag/chestnut-recipes/)
- [black linguine with gulf shrimp](https://louisianacookin.com/tag/black-linguine-with-gulf-shrimp/)
- [and cherry tomatoes](https://louisianacookin.com/tag/and-cherry-tomatoes/)
- [seafood pasta](https://louisianacookin.com/tag/seafood-pasta/)
- [black linguine](https://louisianacookin.com/tag/black-linguine/)
- [squid pasta](https://louisianacookin.com/tag/squid-pasta/)
- [linguine recipe](https://louisianacookin.com/tag/linguine-recipe/)
- [five boroughs](https://louisianacookin.com/tag/five-boroughs/)
- [pamplona lafayette](https://louisianacookin.com/tag/pamplona-lafayette/)
- [pamplona restaurant](https://louisianacookin.com/tag/pamplona-restaurant/)
- [pamplona restaurant lafayette](https://louisianacookin.com/tag/pamplona-restaurant-lafayette/)
- [james wise](https://louisianacookin.com/tag/james-wise/)
- [swizzle stick](https://louisianacookin.com/tag/swizzle-stick/)
- [2013September/October](https://louisianacookin.com/tag/2013septemberoctober/)
- [bread pudding with meringue](https://louisianacookin.com/tag/bread-pudding-with-meringue/)
- [creole bread pudding](https://louisianacookin.com/tag/creole-bread-pudding/)
- [ian schnoebelen](https://louisianacookin.com/tag/ian-schnoebelen/)
- [mariza](https://louisianacookin.com/tag/mariza/)
- [terrine](https://louisianacookin.com/tag/terrine/)
- [blood orange](https://louisianacookin.com/tag/blood-orange/)
- [blood oranges](https://louisianacookin.com/tag/blood-oranges/)
- [candied orange](https://louisianacookin.com/tag/candied-orange/)
- [candied blood orange](https://louisianacookin.com/tag/candied-blood-orange/)
- [sea salt](https://louisianacookin.com/tag/sea-salt/)
- [fancy dessert](https://louisianacookin.com/tag/fancy-dessert/)
- [duck](https://louisianacookin.com/tag/duck/)
- [plan-ahead](https://louisianacookin.com/tag/plan-ahead/)
- [baton rouge](https://louisianacookin.com/tag/baton-rouge/)
- [drinks](https://louisianacookin.com/tag/drinks/)
- [olive or twist](https://louisianacookin.com/tag/olive-or-twist/)
- [bartender](https://louisianacookin.com/tag/bartender/)
- [vermouth](https://louisianacookin.com/tag/vermouth/)
- [sweet vermouth](https://louisianacookin.com/tag/sweet-vermouth/)
- [carpano antica](https://louisianacookin.com/tag/carpano-antica/)
- [rye](https://louisianacookin.com/tag/rye/)
- [rye whiskey](https://louisianacookin.com/tag/rye-whiskey/)
- [whiskey](https://louisianacookin.com/tag/whiskey/)
- [joshua drake](https://louisianacookin.com/tag/joshua-drake/)
- [fall cocktail](https://louisianacookin.com/tag/fall-cocktail/)
- [autumn cocktail](https://louisianacookin.com/tag/autumn-cocktail/)
- [stroubes](https://louisianacookin.com/tag/stroubes/)
- [vodka](https://louisianacookin.com/tag/vodka/)
- [nick rhoton](https://louisianacookin.com/tag/nick-rhoton/)
- [jesse casciaro](https://louisianacookin.com/tag/jesse-casciaro/)
- [cucumber](https://louisianacookin.com/tag/cucumber/)
- [crabcake](https://louisianacookin.com/tag/crabcake/)
- [spring](https://louisianacookin.com/tag/spring/)
- [potato salad](https://louisianacookin.com/tag/potato-salad/)
- [andouille](https://louisianacookin.com/tag/andouille/)
- [fall](https://louisianacookin.com/tag/fall/)
- [game](https://louisianacookin.com/tag/game/)
- [2012 November/December](https://louisianacookin.com/tag/2012-novemberdecember/)
- [chloe polemis](https://louisianacookin.com/tag/chloe-polemis/)
- [galliano](https://louisianacookin.com/tag/galliano/)
- [bayou](https://louisianacookin.com/tag/bayou/)
- [cajun dessert](https://louisianacookin.com/tag/cajun-dessert/)
- [2013 July/August](https://louisianacookin.com/tag/2013-julyaugust/)
- [creamy garlic shrimp crostini](https://louisianacookin.com/tag/creamy-garlic-shrimp-crostini/)
- [shrimp appetizers](https://louisianacookin.com/tag/shrimp-appetizers/)
- [antique roseville](https://louisianacookin.com/tag/antique-roseville/)
- [new iberia](https://louisianacookin.com/tag/new-iberia/)
- [charlotte bollinger](https://louisianacookin.com/tag/charlotte-bollinger/)
- [stuffed peppers](https://louisianacookin.com/tag/stuffed-peppers/)
- [shrimp stuffed peppers](https://louisianacookin.com/tag/shrimp-stuffed-peppers/)
- [lockport](https://louisianacookin.com/tag/lockport/)
- [entertaining](https://louisianacookin.com/tag/entertaining/)
- [winter](https://louisianacookin.com/tag/winter/)
- [2013 September/October](https://louisianacookin.com/tag/2013-septemberoctober/)
- [creole mini quiches](https://louisianacookin.com/tag/creole-mini-quiches/)
- [brunch recipe](https://louisianacookin.com/tag/brunch-recipe/)
- [crab soup](https://louisianacookin.com/tag/crab-soup/)
- [crab and corn soup](https://louisianacookin.com/tag/crab-and-corn-soup/)
- [at home](https://louisianacookin.com/tag/at-home/)
- [laura claverie](https://louisianacookin.com/tag/laura-claverie/)
- [roasted shrimp](https://louisianacookin.com/tag/roasted-shrimp/)
- [classic hurricane cocktail](https://louisianacookin.com/tag/classic-hurricane-cocktail/)
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- [crab cake recipe](https://louisianacookin.com/tag/crab-cake-recipe/)
- [spicy crab cakes](https://louisianacookin.com/tag/spicy-crab-cakes/)
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- [chefs to watch](https://louisianacookin.com/tag/chefs-to-watch/)
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- [creamed shrimp and pork dumplings with soy vinegar dipping sauce](https://louisianacookin.com/tag/creamed-shrimp-and-pork-dumplings-with-soy-vinegar-dipping-sauce/)
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- [creole paella](https://louisianacookin.com/tag/creole-paella/)
- [whole snapper recipes](https://louisianacookin.com/tag/whole-snapper-recipes/)
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- [tori mcphail](https://louisianacookin.com/tag/tori-mcphail/)
- [asian street style fried chicken wings](https://louisianacookin.com/tag/asian-street-style-fried-chicken-wings/)
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- [chicken wing recipes](https://louisianacookin.com/tag/chicken-wing-recipes/)
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- [Cajun Asian Beer Braised Baby Back Ribs](https://louisianacookin.com/tag/cajun-asian-beer-braised-baby-back-ribs/)
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- [unique rib recipes](https://louisianacookin.com/tag/unique-rib-recipes/)
- [Blackberry-Bourbon Boston Butt](https://louisianacookin.com/tag/blackberry-bourbon-boston-butt/)
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- [Cajun Asian Pulled Pork Sliders](https://louisianacookin.com/tag/cajun-asian-pulled-pork-sliders/)
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- [Flash Fried Steak with Garlic Pepper Sauce](https://louisianacookin.com/tag/flash-fried-steak-with-garlic-pepper-sauce/)
- [stir fry recipe](https://louisianacookin.com/tag/stir-fry-recipe/)
- [Grilled Tuscan Chicken Panini](https://louisianacookin.com/tag/grilled-tuscan-chicken-panini/)
- [panini recipe](https://louisianacookin.com/tag/panini-recipe/)
- [chicken panini](https://louisianacookin.com/tag/chicken-panini/)
- [grilled panini](https://louisianacookin.com/tag/grilled-panini/)
- [Joan Chastain](https://louisianacookin.com/tag/joan-chastain/)
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- [no-cook sauce](https://louisianacookin.com/tag/no-cook-sauce/)
- [pasta recipes](https://louisianacookin.com/tag/pasta-recipes/)
- [summer recipes](https://louisianacookin.com/tag/summer-recipes/)
- [creole tomatoes](https://louisianacookin.com/tag/creole-tomatoes/)
- [Garden Pesto Pasta](https://louisianacookin.com/tag/garden-pesto-pasta/)
- [Southwest Layered Salad with Shrimp and Cilantro Lime Dressing](https://louisianacookin.com/tag/southwest-layered-salad-with-shrimp-and-cilantro-lime-dressing/)
- [layered salad](https://louisianacookin.com/tag/layered-salad/)
- [cilantro lime dressing](https://louisianacookin.com/tag/cilantro-lime-dressing/)
- [Pequeño Tacos](https://louisianacookin.com/tag/pequeno-tacos/)
- [fried chicken](https://louisianacookin.com/tag/fried-chicken/)
- [korean-style wings](https://louisianacookin.com/tag/korean-style-wings/)
- [korean style chicken wings](https://louisianacookin.com/tag/korean-style-chicken-wings/)
- [korean fried chicken](https://louisianacookin.com/tag/korean-fried-chicken/)
- [jay d ducote](https://louisianacookin.com/tag/jay-d-ducote/)
- [autumn](https://louisianacookin.com/tag/autumn/)
- [salade](https://louisianacookin.com/tag/salade/)
- [crab ravigote](https://louisianacookin.com/tag/crab-ravigote/)
- [crabmeat ravigote](https://louisianacookin.com/tag/crabmeat-ravigote/)
- [shrimp bisque](https://louisianacookin.com/tag/shrimp-bisque/)
- [bisque](https://louisianacookin.com/tag/bisque/)
- [shrimp stock](https://louisianacookin.com/tag/shrimp-stock/)
- [homemade stock](https://louisianacookin.com/tag/homemade-stock/)
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- [john folse](https://louisianacookin.com/tag/john-folse/)
- [Rick Tramonto](https://louisianacookin.com/tag/rick-tramonto/)
- [Sizzling Oysters R’evolution with Smoked Bienville Butter](https://louisianacookin.com/tag/sizzling-oysters-revolution-with-smoked-bienville-butter/)
- [Restaurant R’evolution](https://louisianacookin.com/tag/restaurant-revolution/)
- [oyster](https://louisianacookin.com/tag/oyster-2/)
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- [pecan praline](https://louisianacookin.com/tag/pecan-praline/)
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- [pelican publishing](https://louisianacookin.com/tag/pelican-publishing/)
- [Cool Kids Cook Louisiana](https://louisianacookin.com/tag/cool-kids-cook-louisiana/)
- [pastalaya](https://louisianacookin.com/tag/pastalaya/)
- [andouille sausage](https://louisianacookin.com/tag/andouille-sausage/)
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- [bronwen wyatt](https://louisianacookin.com/tag/bronwen-wyatt/)
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- [2013 chefs to watch](https://louisianacookin.com/tag/2013-chefs-to-watch/)
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- [cocoa nibs](https://louisianacookin.com/tag/cocoa-nibs/)
- [crispy cookies](https://louisianacookin.com/tag/crispy-cookies/)
- [2013 january/february](https://louisianacookin.com/tag/2013-januaryfebruary/)
- [trim & terrific](https://louisianacookin.com/tag/trim-terrific/)
- [bananas foster](https://louisianacookin.com/tag/bananas-foster/)
- [healthy desserts](https://louisianacookin.com/tag/healthy-desserts/)
- [Café Sua Da Ice Cream](https://louisianacookin.com/tag/cafe-sua-da-ice-cream/)
- [vietnamese coffee](https://louisianacookin.com/tag/vietnamese-coffee/)
- [vietnamese coffee ice cream](https://louisianacookin.com/tag/vietnamese-coffee-ice-cream/)
- [Espresso-Mascarpone Panna Cotta with Espresso Caramel Sauce](https://louisianacookin.com/tag/espresso-mascarpone-panna-cotta-with-espresso-caramel-sauce/)
- [panna cotta](https://louisianacookin.com/tag/panna-cotta/)
- [coffee flavored desserts](https://louisianacookin.com/tag/coffee-flavored-desserts/)
- [Katie Leithead](https://louisianacookin.com/tag/katie-leithead/)
- [Fig Gâteau de Sirop](https://louisianacookin.com/tag/fig-gateau-de-sirop/)
- [Gâteau](https://louisianacookin.com/tag/gateau/)
- [gateau cake](https://louisianacookin.com/tag/gateau-cake/)
- [mini king cakes](https://louisianacookin.com/tag/mini-king-cakes/)
- [mardi gras recipes](https://louisianacookin.com/tag/mardi-gras-recipes/)
- [tiramisu](https://louisianacookin.com/tag/tiramisu/)
- [coffee desserts](https://louisianacookin.com/tag/coffee-desserts/)
- [justin girouard](https://louisianacookin.com/tag/justin-girouard/)
- [the french press](https://louisianacookin.com/tag/the-french-press/)
- [lafayette](https://louisianacookin.com/tag/lafayette/)
- [boudin](https://louisianacookin.com/tag/boudin/)
- [buttermilk biscuit](https://louisianacookin.com/tag/buttermilk-biscuit/)
- [biscuit](https://louisianacookin.com/tag/biscuit/)
- [slider](https://louisianacookin.com/tag/slider/)
- [boudin slider](https://louisianacookin.com/tag/boudin-slider/)
- [tabasco](https://louisianacookin.com/tag/tabasco/)
- [honey butter](https://louisianacookin.com/tag/honey-butter/)
- [boudin balls](https://louisianacookin.com/tag/boudin-balls/)
- [alex harrell](https://louisianacookin.com/tag/alex-harrell/)
- [chef alex harrell](https://louisianacookin.com/tag/chef-alex-harrell/)
- [sylvain](https://louisianacookin.com/tag/sylvain/)
- [corn soup](https://louisianacookin.com/tag/corn-soup/)
- [bacon marmellata](https://louisianacookin.com/tag/bacon-marmellata/)
- [pickled mushrooms](https://louisianacookin.com/tag/pickled-mushrooms/)
- [michael gulotta](https://louisianacookin.com/tag/michael-gulotta/)
- [mike gulotta](https://louisianacookin.com/tag/mike-gulotta/)
- [mopho](https://louisianacookin.com/tag/mopho/)
- [blue crab](https://louisianacookin.com/tag/blue-crab/)
- [candied acorn squash](https://louisianacookin.com/tag/candied-acorn-squash/)
- [crispy bacon](https://louisianacookin.com/tag/crispy-bacon/)
- [browned butter](https://louisianacookin.com/tag/browned-butter/)
- [brown butter](https://louisianacookin.com/tag/brown-butter/)
- [starter](https://louisianacookin.com/tag/starter/)
- [cheese burger](https://louisianacookin.com/tag/cheese-burger/)
- [cheeseburger](https://louisianacookin.com/tag/cheeseburger/)
- [acadiana](https://louisianacookin.com/tag/acadiana/)
- [george graham](https://louisianacookin.com/tag/george-graham/)
- [burger](https://louisianacookin.com/tag/burger/)
- [hamburger](https://louisianacookin.com/tag/hamburger/)
- [short rib](https://louisianacookin.com/tag/short-rib/)
- [coffee](https://louisianacookin.com/tag/coffee/)
- [cajunized onions](https://louisianacookin.com/tag/cajunized-onions/)
- [acadiana table](https://louisianacookin.com/tag/acadiana-table/)
- [coffee dry rub](https://louisianacookin.com/tag/coffee-dry-rub/)
- [dry rub](https://louisianacookin.com/tag/dry-rub/)
- [creolaise sauce](https://louisianacookin.com/tag/creolaise-sauce/)
- [creolaise](https://louisianacookin.com/tag/creolaise/)
- [spaghetti squash](https://louisianacookin.com/tag/spaghetti-squash/)
- [squash](https://louisianacookin.com/tag/squash/)
- [shrimp scampi](https://louisianacookin.com/tag/shrimp-scampi/)
- [chris wadsworth](https://louisianacookin.com/tag/chris-wadsworth/)
- [taco](https://louisianacookin.com/tag/taco/)
- [tortilla](https://louisianacookin.com/tag/tortilla/)
- [tasso](https://louisianacookin.com/tag/tasso/)
- [fun](https://louisianacookin.com/tag/fun/)
- [avocado relish](https://louisianacookin.com/tag/avocado-relish/)
- [daniel causgrove](https://louisianacookin.com/tag/daniel-causgrove/)
- [windsor court](https://louisianacookin.com/tag/windsor-court/)
- [grill room at windsor court](https://louisianacookin.com/tag/grill-room-at-windsor-court/)
- [grill room](https://louisianacookin.com/tag/grill-room/)
- [roasted oysters](https://louisianacookin.com/tag/roasted-oysters/)
- [fried kale](https://louisianacookin.com/tag/fried-kale/)
- [parmesan](https://louisianacookin.com/tag/parmesan/)
- [cheese](https://louisianacookin.com/tag/cheese-2/)
- [mac & cheese](https://louisianacookin.com/tag/mac-cheese/)
- [mac n cheese](https://louisianacookin.com/tag/mac-n-cheese/)
- [easy](https://louisianacookin.com/tag/easy-2/)
- [quick](https://louisianacookin.com/tag/quick/)
- [carnival](https://louisianacookin.com/tag/carnival/)
- [traditional](https://louisianacookin.com/tag/traditional/)
- [2012 Sweet Rewards](https://louisianacookin.com/tag/2012-sweet-rewards/)
- [Cajun Coconut Sweet Frites with Double Dippin’ Sauces](https://louisianacookin.com/tag/cajun-coconut-sweet-frites-with-double-dippin-sauces/)
- [Sweet Potato Vietnamese Soup](https://louisianacookin.com/tag/sweet-potato-vietnamese-soup/)
- [Cheesy Sweet Potato Mac](https://louisianacookin.com/tag/cheesy-sweet-potato-mac/)
- [Sweet Potato Mac and Cheese](https://louisianacookin.com/tag/sweet-potato-mac-and-cheese/)
- [2012 september/october](https://louisianacookin.com/tag/2012-septemberoctober/)
- [sweet rewards recipe contest](https://louisianacookin.com/tag/sweet-rewards-recipe-contest/)
- [louisiana sweet potato commission](https://louisianacookin.com/tag/louisiana-sweet-potato-commission/)
- [yam](https://louisianacookin.com/tag/yam/)
- [yams](https://louisianacookin.com/tag/yams/)
- [contest](https://louisianacookin.com/tag/contest/)
- [winning recipes](https://louisianacookin.com/tag/winning-recipes/)
- [winners](https://louisianacookin.com/tag/winners/)
- [triumph kitchen](https://louisianacookin.com/tag/triumph-kitchen/)
- [2012 sweet rewards contest](https://louisianacookin.com/tag/2012-sweet-rewards-contest/)
- [sweet potato praline brownies](https://louisianacookin.com/tag/sweet-potato-praline-brownies/)
- [brownie recipes](https://louisianacookin.com/tag/brownie-recipes/)
- [louisiana yam](https://louisianacookin.com/tag/louisiana-yam/)
- [spoonbread](https://louisianacookin.com/tag/spoonbread/)
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- [thanksgiving](https://louisianacookin.com/tag/thanksgiving/)
- [2013 sweet rewards recipe contest](https://louisianacookin.com/tag/2013-sweet-rewards-recipe-contest/)
- [recipe contest](https://louisianacookin.com/tag/recipe-contest/)
- [sandwich cookies](https://louisianacookin.com/tag/sandwich-cookies/)
- [caramel](https://louisianacookin.com/tag/caramel/)
- [caramel cream](https://louisianacookin.com/tag/caramel-cream/)
- [pepper jelly](https://louisianacookin.com/tag/pepper-jelly/)
- [2012 August/September](https://louisianacookin.com/tag/2012-augustseptember/)
- [zac watters](https://louisianacookin.com/tag/zac-watters/)
- [chef zac watters](https://louisianacookin.com/tag/chef-zac-watters/)
- [aioli](https://louisianacookin.com/tag/aioli/)
- [wild rice](https://louisianacookin.com/tag/wild-rice/)
- [mushroom](https://louisianacookin.com/tag/mushroom/)
- [fancy](https://louisianacookin.com/tag/fancy/)
- [snack](https://louisianacookin.com/tag/snack-3/)
- [spring roll](https://louisianacookin.com/tag/spring-roll/)
- [springroll](https://louisianacookin.com/tag/springroll/)
- [2012 chefs to watch](https://louisianacookin.com/tag/2012-chefs-to-watch/)
- [2012 chef to watch](https://louisianacookin.com/tag/2012-chef-to-watch/)
- [beignets](https://louisianacookin.com/tag/beignets/)
- [shrimp and andouille](https://louisianacookin.com/tag/shrimp-and-andouille/)
- [crawfish corn maque choux](https://louisianacookin.com/tag/crawfish-corn-maque-choux/)
- [ravigote sauce](https://louisianacookin.com/tag/ravigote-sauce/)
- [mandeville](https://louisianacookin.com/tag/mandeville/)
- [ryan andre](https://louisianacookin.com/tag/ryan-andre/)
- [le creole](https://louisianacookin.com/tag/le-creole/)
- [roasted oyster](https://louisianacookin.com/tag/roasted-oyster/)
- [roast oyster](https://louisianacookin.com/tag/roast-oyster/)
- [crostini](https://louisianacookin.com/tag/crostini/)
- [oyster butter](https://louisianacookin.com/tag/oyster-butter/)
- [smoked tomato soup](https://louisianacookin.com/tag/smoked-tomato-soup/)
- [white wine](https://louisianacookin.com/tag/white-wine/)
- [thyme creme fraiche](https://louisianacookin.com/tag/thyme-creme-fraiche/)
- [chef lindsay mason](https://louisianacookin.com/tag/chef-lindsay-mason/)
- [lindsay mason](https://louisianacookin.com/tag/lindsay-mason/)
- [goat cheese](https://louisianacookin.com/tag/goat-cheese/)
- [blueberry vodka vinaigrette](https://louisianacookin.com/tag/blueberry-vodka-vinaigrette/)
- [cristiano ristorante](https://louisianacookin.com/tag/cristiano-ristorante/)
- [houma](https://louisianacookin.com/tag/houma/)
- [potato chips](https://louisianacookin.com/tag/potato-chips/)
- [homemade potato chips](https://louisianacookin.com/tag/homemade-potato-chips/)
- [spicy chile sauce](https://louisianacookin.com/tag/spicy-chile-sauce/)
- [meyer lemon vinaigrette](https://louisianacookin.com/tag/meyer-lemon-vinaigrette/)
- [lemon vinaigrette](https://louisianacookin.com/tag/lemon-vinaigrette/)
- [watermelon](https://louisianacookin.com/tag/watermelon/)
- [chef brad mcgehee](https://louisianacookin.com/tag/chef-brad-mcgehee/)
- [ye olde college inn](https://louisianacookin.com/tag/ye-olde-college-inn/)
- [zapp's potato chips](https://louisianacookin.com/tag/zapps-potato-chips/)
- [zapp's](https://louisianacookin.com/tag/zapps/)
- [potato-crusted](https://louisianacookin.com/tag/potato-crusted/)
- [brad mcgehee](https://louisianacookin.com/tag/brad-mcgehee/)
- [garden vegetable hash](https://louisianacookin.com/tag/garden-vegetable-hash/)
- [smoked tomato butter sauce](https://louisianacookin.com/tag/smoked-tomato-butter-sauce/)
- [manny augello](https://louisianacookin.com/tag/manny-augello/)
- [chef manny augello](https://louisianacookin.com/tag/chef-manny-augello/)
- [jolie's louisiana bistro](https://louisianacookin.com/tag/jolies-louisiana-bistro/)
- [bread and circus provisions](https://louisianacookin.com/tag/bread-and-circus-provisions/)
- [bacon caramel](https://louisianacookin.com/tag/bacon-caramel/)
- [waffle](https://louisianacookin.com/tag/waffle/)
- [grits waffle](https://louisianacookin.com/tag/grits-waffle/)
- [ice cream](https://louisianacookin.com/tag/ice-cream/)
- [buttermilk ice cream](https://louisianacookin.com/tag/buttermilk-ice-cream/)
- [hog's head cheese](https://louisianacookin.com/tag/hogs-head-cheese/)
- [head cheese](https://louisianacookin.com/tag/head-cheese/)
- [pate](https://louisianacookin.com/tag/pate/)
- [bread & circus provisions](https://louisianacookin.com/tag/bread-circus-provisions/)
- [sara essex bradley](https://louisianacookin.com/tag/sara-essex-bradley/)
- [sara essex](https://louisianacookin.com/tag/sara-essex/)
- [cafe reconcile](https://louisianacookin.com/tag/cafe-reconcile/)
- [colored sugar](https://louisianacookin.com/tag/colored-sugar/)
- [sugar glaze](https://louisianacookin.com/tag/sugar-glaze/)
- [ms. kay](https://louisianacookin.com/tag/ms-kay/)
- [melon](https://louisianacookin.com/tag/melon-2/)
- [prosciutto](https://louisianacookin.com/tag/prosciutto/)
- [cajun 4th of july](https://louisianacookin.com/tag/cajun-4th-of-july/)
- [herb-pepper cane syrup](https://louisianacookin.com/tag/herb-pepper-cane-syrup/)
- [2014 march/april](https://louisianacookin.com/tag/2014-marchapril/)
- [duck and andouille gumbo](https://louisianacookin.com/tag/duck-and-andouille-gumbo/)
- [pasta vieux carre](https://louisianacookin.com/tag/pasta-vieux-carre/)
- [superior seafood](https://louisianacookin.com/tag/superior-seafood/)
- [justin ferguson](https://louisianacookin.com/tag/justin-ferguson/)
- [blackened chicken](https://louisianacookin.com/tag/blackened-chicken/)
- [blackening spice](https://louisianacookin.com/tag/blackening-spice/)
- [blackened](https://louisianacookin.com/tag/blackened/)
- [jeremy langlois](https://louisianacookin.com/tag/jeremy-langlois/)
- [chef jeremy langlois](https://louisianacookin.com/tag/chef-jeremy-langlois/)
- [houmas house](https://louisianacookin.com/tag/houmas-house/)
- [carnival season](https://louisianacookin.com/tag/carnival-season/)
- [jo-ann cazedessus](https://louisianacookin.com/tag/jo-ann-cazedessus/)
- [casa de sue winery](https://louisianacookin.com/tag/casa-de-sue-winery/)
- [clinton](https://louisianacookin.com/tag/clinton/)
- [zesty](https://louisianacookin.com/tag/zesty/)
- [easter brunch](https://louisianacookin.com/tag/easter-brunch/)
- [easter](https://louisianacookin.com/tag/easter/)
- [lemonade cocktail](https://louisianacookin.com/tag/lemonade-cocktail/)
- [mocktail](https://louisianacookin.com/tag/mocktail/)
- [nonalcoholic cocktail](https://louisianacookin.com/tag/nonalcoholic-cocktail/)
- [Tarte au la Bouillie](https://louisianacookin.com/tag/tarte-au-la-bouillie/)
- [traditional cajun dessert](https://louisianacookin.com/tag/traditional-cajun-dessert/)
- [custard](https://louisianacookin.com/tag/custard/)
- [pillowcase cookies](https://louisianacookin.com/tag/pillowcase-cookies/)
- [parades](https://louisianacookin.com/tag/parades/)
- [parade food](https://louisianacookin.com/tag/parade-food/)
- [chimichurri](https://louisianacookin.com/tag/chimichurri/)
- [deer hunting](https://louisianacookin.com/tag/deer-hunting/)
- [gin cocktail](https://louisianacookin.com/tag/gin-cocktail/)
- [brining](https://louisianacookin.com/tag/brining/)
- [rustin](https://louisianacookin.com/tag/rustin/)
- [mascarpone](https://louisianacookin.com/tag/mascarpone/)
- [cajun spice](https://louisianacookin.com/tag/cajun-spice/)
- [make-your-own cajun spice](https://louisianacookin.com/tag/make-your-own-cajun-spice/)
- [diy cajun spice](https://louisianacookin.com/tag/diy-cajun-spice/)
- [2012 sweet rewards recipe contest](https://louisianacookin.com/tag/2012-sweet-rewards-recipe-contest/)
- [oyster gumbo](https://louisianacookin.com/tag/oyster-gumbo/)
- [seafood gumbo](https://louisianacookin.com/tag/seafood-gumbo/)
- [tasso ham](https://louisianacookin.com/tag/tasso-ham/)
- [dark roux](https://louisianacookin.com/tag/dark-roux/)
- [red beans](https://louisianacookin.com/tag/red-beans/)
- [cajun grain](https://louisianacookin.com/tag/cajun-grain/)
- [2013 Special Issue](https://louisianacookin.com/tag/2013-special-issue/)
- [2013 SIP](https://louisianacookin.com/tag/2013-sip/)
- [2012 October](https://louisianacookin.com/tag/2012-october/)
- [jambalaya](https://louisianacookin.com/tag/jambalaya/)
- [colored sugars](https://louisianacookin.com/tag/colored-sugars/)
- [gater](https://louisianacookin.com/tag/gater/)
- [gator](https://louisianacookin.com/tag/gator/)
- [classic cajun](https://louisianacookin.com/tag/classic-cajun/)
- [brownie](https://louisianacookin.com/tag/brownie/)
- [contest winner](https://louisianacookin.com/tag/contest-winner/)
- [Blackberry Umami Sauce](https://louisianacookin.com/tag/blackberry-umami-sauce/)
- [Honey Mustard Sauce](https://louisianacookin.com/tag/honey-mustard-sauce/)
- [gateau sirop](https://louisianacookin.com/tag/gateau-sirop/)
- [gateau syrop](https://louisianacookin.com/tag/gateau-syrop/)
- [syrup cake](https://louisianacookin.com/tag/syrup-cake/)
- [zydeco](https://louisianacookin.com/tag/zydeco/)
- [zydeco shrimp](https://louisianacookin.com/tag/zydeco-shrimp/)
- [zydeco spice mix](https://louisianacookin.com/tag/zydeco-spice-mix/)
- [smothered shrimp](https://louisianacookin.com/tag/smothered-shrimp/)
- [2014 September/October](https://louisianacookin.com/tag/2014-septemberoctober/)
- [Honey Sriracha Grilled Duck Breast with Duck Skin Cracklins](https://louisianacookin.com/tag/honey-sriracha-grilled-duck-breast-with-duck-skin-cracklins/)
- [duck recipes](https://louisianacookin.com/tag/duck-recipes/)
- [sweet and spicy duck](https://louisianacookin.com/tag/sweet-and-spicy-duck/)
- [tex-mex recipes](https://louisianacookin.com/tag/tex-mex-recipes/)
- [healthy recipes](https://louisianacookin.com/tag/healthy-recipes/)
- [quick oyster soup](https://louisianacookin.com/tag/quick-oyster-soup/)
- [fast soups](https://louisianacookin.com/tag/fast-soups/)
- [quick cajun](https://louisianacookin.com/tag/quick-cajun/)
- [white bean and sauce soup](https://louisianacookin.com/tag/white-bean-and-sauce-soup/)
- [hearty white bean and sausage soup](https://louisianacookin.com/tag/hearty-white-bean-and-sausage-soup/)
- [white beans and sausage](https://louisianacookin.com/tag/white-beans-and-sausage/)
- [Louisiana Potato Salad](https://louisianacookin.com/tag/louisiana-potato-salad/)
- [elizabeth m williams](https://louisianacookin.com/tag/elizabeth-m-williams/)
- [dried shrimp recipes](https://louisianacookin.com/tag/dried-shrimp-recipes/)
- [shrimp potato salad](https://louisianacookin.com/tag/shrimp-potato-salad/)
- [cajun potato salad](https://louisianacookin.com/tag/cajun-potato-salad/)
- [New Orleans Barbecue](https://louisianacookin.com/tag/new-orleans-barbecue/)
- [barbecue shrimp recipe](https://louisianacookin.com/tag/barbecue-shrimp-recipe/)
- [shrimp recipe](https://louisianacookin.com/tag/shrimp-recipe/)
- [rum old fashioned](https://louisianacookin.com/tag/rum-old-fashioned/)
- [old fashioned recipe](https://louisianacookin.com/tag/old-fashioned-recipe/)
- [cocktail recipe](https://louisianacookin.com/tag/cocktail-recipe/)
- [Prosciutto Shrimp Skewers](https://louisianacookin.com/tag/prosciutto-shrimp-skewers/)
- [Cochon de Lait-Style Slow Roasted Pork Leg](https://louisianacookin.com/tag/cochon-de-lait-style-slow-roasted-pork-leg/)
- [cochon de lait](https://louisianacookin.com/tag/cochon-de-lait/)
- [roasted pork leg](https://louisianacookin.com/tag/roasted-pork-leg/)
- [pork leg recipe](https://louisianacookin.com/tag/pork-leg-recipe/)
- [Honey and Citrus Roasted Fall Vegetables](https://louisianacookin.com/tag/honey-and-citrus-roasted-fall-vegetables/)
- [fall flavors](https://louisianacookin.com/tag/fall-flavors/)
- [fall recipes](https://louisianacookin.com/tag/fall-recipes/)
- [vegetable medley](https://louisianacookin.com/tag/vegetable-medley/)
- [Shaved Brussels Sprouts with Bacon Vinaigrette](https://louisianacookin.com/tag/shaved-brussels-sprouts-with-bacon-vinaigrette/)
- [brussels sprouts recipe](https://louisianacookin.com/tag/brussels-sprouts-recipe/)
- [brussels sprouts salad](https://louisianacookin.com/tag/brussels-sprouts-salad/)
- [bacon salad dressing](https://louisianacookin.com/tag/bacon-salad-dressing/)
- [bacon vinaigrette](https://louisianacookin.com/tag/bacon-vinaigrette/)
- [Fiery Char-grilled Shrimp and Garden Vegetables](https://louisianacookin.com/tag/fiery-char-grilled-shrimp-and-garden-vegetables/)
- [Chef Jared Tees](https://louisianacookin.com/tag/chef-jared-tees/)
- [Jared Tees](https://louisianacookin.com/tag/jared-tees/)
- [Deuce McAllister](https://louisianacookin.com/tag/deuce-mcallister/)
- [Deuce McAllister's Ole Saint](https://louisianacookin.com/tag/deuce-mcallisters-ole-saint/)
- [Ballard Brands LLC](https://louisianacookin.com/tag/ballard-brands-llc/)
- [french quarter dining](https://louisianacookin.com/tag/french-quarter-dining/)
- [Cane Syrup Éclair](https://louisianacookin.com/tag/cane-syrup-eclair/)
- [Eclair Recipes](https://louisianacookin.com/tag/eclair-recipes/)
- [Camille Charvet](https://louisianacookin.com/tag/camille-charvet/)
- [louisiana pastries](https://louisianacookin.com/tag/louisiana-pastries/)
- [cane syrup recipes](https://louisianacookin.com/tag/cane-syrup-recipes/)
- [Louisiana Shrimp-Stuffed Mirliton](https://louisianacookin.com/tag/louisiana-shrimp-stuffed-mirliton/)
- [Chef Sammy Baiamonte](https://louisianacookin.com/tag/chef-sammy-baiamonte/)
- [The Pot & The Palette Cookbook](https://louisianacookin.com/tag/the-pot-the-palette-cookbook/)
- [new orleans foods](https://louisianacookin.com/tag/new-orleans-foods/)
- [mirliton recipes](https://louisianacookin.com/tag/mirliton-recipes/)
- [stuffed mirltiton](https://louisianacookin.com/tag/stuffed-mirltiton/)
- [Gingery Broth with Shrimp and Green Onion](https://louisianacookin.com/tag/gingery-broth-with-shrimp-and-green-onion/)
- [brian reid](https://louisianacookin.com/tag/brian-reid/)
- [asian soup](https://louisianacookin.com/tag/asian-soup/)
- [ginger shrimp soup](https://louisianacookin.com/tag/ginger-shrimp-soup/)
- [shrimp broth](https://louisianacookin.com/tag/shrimp-broth/)
- [corn money](https://louisianacookin.com/tag/corn-money/)
- [tivoli & lee](https://louisianacookin.com/tag/tivoli-lee/)
- [hotel modern](https://louisianacookin.com/tag/hotel-modern/)
- [corn whiskey cocktails](https://louisianacookin.com/tag/corn-whiskey-cocktails/)
- [corn whiskey](https://louisianacookin.com/tag/corn-whiskey/)
- [whiskey cocktails](https://louisianacookin.com/tag/whiskey-cocktails/)
- [whiskey drinks](https://louisianacookin.com/tag/whiskey-drinks/)
- [louisiana cocktails](https://louisianacookin.com/tag/louisiana-cocktails/)
- [unique cocktails](https://louisianacookin.com/tag/unique-cocktails/)
- [Kimberly Patton-Bragg](https://louisianacookin.com/tag/kimberly-patton-bragg/)
- [Sweet Potato Boudin Hash](https://louisianacookin.com/tag/sweet-potato-boudin-hash/)
- [boudin hash](https://louisianacookin.com/tag/boudin-hash/)
- [sweet potato hash](https://louisianacookin.com/tag/sweet-potato-hash/)
- [brunch ideas](https://louisianacookin.com/tag/brunch-ideas/)
- [brunch recipes](https://louisianacookin.com/tag/brunch-recipes/)
- [cajun brunch](https://louisianacookin.com/tag/cajun-brunch/)
- [louisiana brunch](https://louisianacookin.com/tag/louisiana-brunch/)
- [patrick dunne](https://louisianacookin.com/tag/patrick-dunne/)
- [lucullus](https://louisianacookin.com/tag/lucullus/)
- [grand coteau](https://louisianacookin.com/tag/grand-coteau/)
- [dough](https://louisianacookin.com/tag/dough/)
- [sweet dough](https://louisianacookin.com/tag/sweet-dough/)
- [cheesy potato](https://louisianacookin.com/tag/cheesy-potato/)
- [holiday](https://louisianacookin.com/tag/holiday/)
- [2014 November-December](https://louisianacookin.com/tag/2014-november-december/)
- [louisiana yam recipe contest](https://louisianacookin.com/tag/louisiana-yam-recipe-contest/)
- [fritters](https://louisianacookin.com/tag/fritters/)
- [vegetarian](https://louisianacookin.com/tag/vegetarian/)
- [quiche](https://louisianacookin.com/tag/quiche/)
- [smoked sweet potato](https://louisianacookin.com/tag/smoked-sweet-potato/)
- [fried egg](https://louisianacookin.com/tag/fried-egg/)
- [blt](https://louisianacookin.com/tag/blt/)
- [s'more](https://louisianacookin.com/tag/smore/)
- [s'mores](https://louisianacookin.com/tag/smores/)
- [2014 chefs to watch](https://louisianacookin.com/tag/2014-chefs-to-watch/)
- [lisamarie white](https://louisianacookin.com/tag/lisamarie-white/)
- [ryan prewitt](https://louisianacookin.com/tag/ryan-prewitt/)
- [jeremy conner](https://louisianacookin.com/tag/jeremy-conner/)
- [cody carroll](https://louisianacookin.com/tag/cody-carroll/)
- [nathanial zimet](https://louisianacookin.com/tag/nathanial-zimet/)
- [isaac toups](https://louisianacookin.com/tag/isaac-toups/)
- [toups meatery](https://louisianacookin.com/tag/toups-meatery/)
- [boucherie](https://louisianacookin.com/tag/boucherie/)
- [peche seafood grill](https://louisianacookin.com/tag/peche-seafood-grill/)
- [hot tails](https://louisianacookin.com/tag/hot-tails/)
- [domenica](https://louisianacookin.com/tag/domenica/)
- [Double-Cut Pork Chop and Dirty Rice with Cane Syrup Gastrique](https://louisianacookin.com/tag/double-cut-pork-chop-and-dirty-rice-with-cane-syrup-gastrique/)
- [Hog Snapper](https://louisianacookin.com/tag/hog-snapper/)
- [Mustard Green Fettuccine](https://louisianacookin.com/tag/mustard-green-fettuccine/)
- [Crocked Salt Pork Caruso](https://louisianacookin.com/tag/crocked-salt-pork-caruso/)
- [Atchafalaya Honey Nage](https://louisianacookin.com/tag/atchafalaya-honey-nage/)
- [New Roads](https://louisianacookin.com/tag/new-roads/)
- [2013 march/april](https://louisianacookin.com/tag/2013-marchapril/)
- [crawfish etouffee](https://louisianacookin.com/tag/crawfish-etouffee/)
- [quick etouffee](https://louisianacookin.com/tag/quick-etouffee/)
- [Flash-Cured Yellowfin Tuna Rolls](https://louisianacookin.com/tag/flash-cured-yellowfin-tuna-rolls/)
- [mirliton](https://louisianacookin.com/tag/mirliton/)
- [ricotta cheesecakes](https://louisianacookin.com/tag/ricotta-cheesecakes/)
- [Ricotta Cheesecakes with Agrume Mista & Cane Syrup from 2014 Chef to Watch LisaMarie White of Domenica.](https://louisianacookin.com/tag/ricotta-cheesecakes-with-agrume-mista-cane-syrup-from-2014-chef-to-watch-lisamarie-white-of-domenica/)
- [cheesecake recipe](https://louisianacookin.com/tag/cheesecake-recipe/)
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- [ya-ya](https://louisianacookin.com/tag/ya-ya/)
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