A dish like this calls for a straightforward Louisiana-style hot sauce. Save Recipe Print Fried Shrimp Po’ Boys Makes 4 Ingredients 3 large eggs 3 tablespoons hot sauce* 2 tablespoons whole milk 2 pounds extra-large fresh shrimp, peeled and deveined Vegetable oil, for frying 3 cups all-purpose flour 1 tablespoon Cajun seasoning 1½ teaspoons […]
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Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen These Jalapeño-Lime Chicken Wraps combines grilled chicken, creamy cilantro-lime spread, and candied jalapeños for a fresh, flavorful handheld meal. Save Recipe Print Jalapeño-Lime Chicken Wraps Makes 4 Ingredients 1 cup tightly packed fresh cilantro leaves (about 1 large bunch) ¼ cup mayonnaise 4…
By Kaitlyn Shehee Former Louisiana Cookin’ Chef to Watch Lyle Broussard is no stranger to success, and the work he’s doing at Crying Eagle Brewing Company is a testament to that fact. We got the chance to sit down with Lyle and learn more about how he fell in love with the culinary industry, […]
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Recipe by Craig Seaman | Photography by Randy Krause Schmidt This Mediterranean Highball combines sherry, quinquina blanc, orange liqueur, and lemon juice for a light, citrusy cocktail with refreshing flavor. Save Recipe Print Mediterranean Highball Makes 1 serving Ingredients 1½ ounces Manzanilla or Fino Sherry 1½ ounces quinquina blanc* ½ ounce orange liqueur* ¼ […]
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Recipe courtesy of Grown & Grazed, Ruston These Bourbon Cane Syrup Sweet Potato Hash bowls combine crispy sweet potatoes, spicy pork sausage, and a rich bourbon cane glaze, finished with farm-fresh eggs for a bold Southern breakfast. Save Recipe Print Bourbon Cane Syrup Sweet Potato Hash with Spicy Pork Sausage and Egg Makes 6 […]
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Recipe courtesy of Chris Montero, Napoleon, New Orleans This Louisiana Crab Boil features jumbo crabs simmered with lemons, garlic, spices, and Zatarain’s seasonings for a classic Louisiana seafood feast. Save Recipe Print Louisiana Crab Boil Makes about 4 servings Ingredients 12 quarts cool water 4 large onions, coarsely chopped 4 celery stalks, cut into […]
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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. […]
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Last fall, STIR Coffee House opened its doors in Baton Rouge’s Jefferson Terrace neighborhood. Is it just another coffee shop? Not at all. STIR owner Katie Jenkins, who also runs the Grace Therapy Center, concepted the shop to work with local nonprofit Strides to help offer employment opportunities for young adults and adults with intellectual and developmental […]
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By Marcelle Bienvenu “The recipe came to me 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.” Save Recipe Print Crawfish Spring Rolls Makes about 10 servings Ingredients 1 cup finely chopped shredded green cabbage 1 […]
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Recipe courtesy of Chris Montero, Napolean House, New Orleans This Crabmeat and Avocado Salad pairs jumbo lump crabmeat with Creole tomatoes, creamy avocado, and a zesty spicy vinaigrette for a fresh Louisiana dish. Save Recipe Print Crabmeat and Avocado Salad Makes 12 servings Ingredients 3 large Creole tomatoes, halved 3 large avocados, halved and […]
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Big River Pizza Co. ST. FRANCISVILLE | bigriverpizzacompany.com Newer to the St. Francisville scene is Big River Pizza Co., which specializes in wood-fired, artisan-style pizzas with fresh ingredients and creative combinations. Its ample outdoor seating is the perfect place to soak up some sunshine and enjoy classics like margherita or inventive specialty pies like prosciutto caprese. […]
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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. Save Recipe Print Fried Okra with Spicy Buttermilk Dipping Sauce Makes about 6 servings Ingredients 2 cups all-purpose flour 2½ […]
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Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen These Lafourche Shrimp Tostadas recipe layers Cajun-seasoned shrimp, refried beans, fresh vegetables, and avocado on crispy tostadas for a vibrant Louisiana-inspired meal. Save Recipe Print Lafourche Shrimp Tostadas Makes 6 Ingredients 2 tablespoons firmly packed light brown sugar 1 […]
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Recipe by Marcelle Bienvenu Eggplant Caponata combines tender eggplant, olives, capers, tomatoes, and pine nuts in a sweet-and-savory Sicilian-inspired pasta dish. Save Recipe Print Eggplant Caponata Makes about 12 servings Ingredients 2 large eggplants, cut into 1-inch cubes 1 tablespoon salt, plus more to taste 1 cup olive oil, divided 2 cups chopped onions […]
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Recipe Courtesy of Chris Montero, Napoleon House, New Orleans Creole Crab Dip combines lump crabmeat, Creole cream cheese, mascarpone, and goat cheese for a rich, creamy Louisiana-inspired appetizer perfect for entertaining. Save Recipe Print Creole Crab Dip Makes about 4 servings Ingredients 2 tablespoons unsalted butter, divided ¼ cup minced shallot ¼ cup heavy […]
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Recipe by Marcelle Bienvenu These Marinated Mixed Vegetables features crisp seasonal vegetables tossed in a tangy garlic-Dijon marinade for a fresh and flavorful make-ahead side dish. Save Recipe Print Marinated Mixed Vegetables Makes 6 to 8 servings Ingredients 3 cloves garlic, crushed 1 cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons red […]
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For a vinegary tang with just the right amount of heat, we reached for Crystal Hot Sauce for this fried chicken. Save Recipe Print Louisiana-Nashville Hot Honey Chicken Makes 6 servings Ingredients CHICKEN ¾ cup whole buttermilk ¼ cup dill pickle juice 3 tablespoons hot sauce* 6 boneless skinless chicken thighs 2 cups all-purpose […]
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Slap Ya Mama Jalapeño Pepper Sauce combines heat and freshness that makes it a natural seafood pairing. Save Recipe Print Fried Grouper with Green Rice Makes 4 servings Ingredients Vegetable oil, for frying 3 tablespoons jalapeño pepper sauce*, plus more to serve 4 (6-ounce) grouper fillets 1 teaspoon kosher salt, divided ¾ cup all-purpose […]
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Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen 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. Save Recipe Print Grilled Marinated Skirt Steak and Smashed Cucumber Salad Makes […]
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Recipe by Marcelle Bienvenu 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. Save Recipe Print Stuffed Baked Brisket Makes 8 to 10 servings Ingredients 1 boneless trimmed brisket (about 8 pounds) ¾ pound lean ground beef […]
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Recipe by Marcelle Bienvenu This Marinated Shrimp recipe combines tender shrimp with garlic, lemon, thyme, vermouth, and hot sauce for an easy appetizer full of bold flavor. Save Recipe Print Marinated Shrimp Makes about 12 servings Ingredients 36 cooked peeled and deveined large fresh shrimp (tails left on) ¼ cup dry vermouth 2 tablespoons […]
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Recipe by Marcelle Bienvenu 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. Save Recipe Print Apple Fritters Makes 4 to 6 servings Ingredients 2 tart apples, peeled, cored, and sliced crosswise into ¼-inch […]
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Recipe courtesy of Proud Mary’s, St. Francisville 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. Save Recipe Print The Dizzie Lizzie Makes 1 serving Ingredients 2 ounces tequila (or 1½ ounces […]
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Recipe by Marcelle Bienvenu Crêpes Suzette often appeared on restaurant menus in New Orleans. According to culinary lore, this dish was accidently created by a young chef, Henri Charpentier, at the Café de Paris in Monaco around 1895 while preparing dessert for Prince Edward VII of England. The sauce caught fire, delighting the prince, and […]
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Recipe by Marcelle Bienvenu 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. Save Recipe Print Gâteau de […]
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Recipe by Marcelle Bienvenu 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. Save Recipe Print Coush Coush (a.k.a. Couche-Couche) Makes 6 servings Ingredients ¼ to ½ cup bacon […]
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This Crab-Stuffed Tomatoes recipe features juicy tomatoes filled with fresh crab salad and topped with buttery, seasoned breadcrumbs for a light, flavorful dish. Save Recipe Print Crab-Stuffed Tomatoes Makes 4 Ingredients ⅓ cup mayonnaise ¼ cup chopped celery ¼ cup chopped yellow bell pepper 2 tablespoons finely chopped red onion 1 tablespoon sliced fresh […]
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This Tomato and Olive Focaccia features a golden, airy crust topped with briny olives, fresh tomatoes, and thyme for a savory, bakery-style bread. Save Recipe Print Tomato and Olive Focaccia Makes 1 (10-inch) loaf Ingredients 1⅓ cups water, room temperature 4 tablespoons extra-virgin olive oil, divided 3¼ cups bread flour (see kitchen tip) 2½ […]
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This Marinated Tomato Sandwich layers juicy, herb-marinated tomatoes with creamy burrata and garlicky spread on crusty bread for a fresh, flavorful bite. Save Recipe Print Marinated Tomato Sandwiches Makes 6 to 8 servings Ingredients ⅓ cup extra-virgin olive oil 8 cloves garlic 4 ounces cream cheese, room temperature 1½ teaspoons kosher salt, divided 3 […]
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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. Save Recipe Print Red Snapper in Quick Tomato Sauce Makes 4 servings Ingredients 2 tablespoons unsalted butter 1 onion, finely chopped 1 red bell pepper, chopped 2 cloves garlic, […]
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