Cajun hospitality means good food
Recipes for Crawfish Étouffée and Turtle Sauce Piquant from Barry Toups, who was appointed in 2018 to the Louisiana Seafood Promotion and Marketing Board.[…]
Recipes for Crawfish Étouffée and Turtle Sauce Piquant from Barry Toups, who was appointed in 2018 to the Louisiana Seafood Promotion and Marketing Board.[…]
Recipes for Deep Fried Deviled Shrimp Eggs and Ay Yi Yie Crawfish Pie from Mikey Legendre, creator of Ay Yi Yie Cajun Seasoning.[…]
This Barbecue shrimp and sweet potato grits offers the contrasting tastes of spicy and sweet, while David Rouse’s corn and crab bisque makes a hearty meal.[…]
Humberto Fontova shares instructions on how to turn wild ducks into fried duck fingers in his Parmesan-Dusted Duck Fingers recipe.[…]
Colleen and Christian Orfanello create original, unique dishes. Here they share their recipes for Bull Turtle Soup and Smoky Soft-Shell Crabs.[…]
Here are recipes for Seafood Stew and Broiled Fish.[…]
Buddy Callahan looks like anything but a Cajun with curly blond hair, fair complexion, a stocky build and a grizzled Van Dyke beard.[…]
Buddy Callahan looks like anything but a Cajun with curly blond hair, fair complexion, a stocky build and a grizzled Van Dyke beard.[…]
Waterfowl dishes for your holiday table[…]
Chef Tootie of Earnestly Tooties shares her recipes for Seared Panko Grouper on Kale and Red Snapper with Roasted Corn Relish.[…]
Ricky Ruffin of Bay Springs, Miss., shares recipes for Panéed Snapper with Meunière Sauce and Cajun Cioppino.[…]
“Tonight we do Cajun,” proclaimed the rugged man’s man with a flourish. “I’m a Coonass — but I’m really half-Italian and half-Cajun. My Momma was a Baldissaro.”[…]
Tony and Patricia Landry, residents of Donaldsonville, share recipes for Cajun Shrimp and Grits and Cupcake Oysters.[…]
Rule No. 1 in our house is to never pass up a chance to put your feet under Mary Poe’s kitchen table. Her recipes appear in three of the six Louisiana Seafood Bible books, and they’re all great.[…]
Fishing with a chef is always fun: When you get back to the camp, it’s not bologna sandwiches.[…]
Dr. Bob Weiss is still at it, speckled trout fishing four or five times a week and cooking most days. Here are his recipes for Treasure Island Trout and Trout Amandine.[…]