When Louisiana summer heats up, Louisiana food cools down. Seldom does gumbo appear on the home dinner table when temps approach 100ºF and the clamor to escape the stifling heat includes the menu. Ice-cold watermelon, sweet-churned ice cream, syrupy sno balls and pitchers of freshly squeezed lemonade are just a few of the warm-weather tricks…
Salt-Encrusted Red Snapper
A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past century, these salt domes have been mined commercially…
Catfish Creole – The Quick and Easy Way
The blast of flavor from Atchafalaya Basin wild-caught catfish fillets bathed in a spicy red tomato gravy defines this classic Catfish Creole, an iconic Louisiana dish. But this recipe takes a few time-saving shortcuts to arrive at a delicious destination. From time to time, I receive comments for my recipes being complicated. “Too many steps,”…
Fried Softshell Shrimp
Just think about it: A pile of hot, crispy Gulf softshell shrimp, just out of the fry pot, placed in front of you. The whole shrimp–head, tail, body, legs, and antenna—is breaded and deep-fried golden brown. They’re crispy and delicious. Hands down, Fried Softshell Shrimp is a culinary surprise that defies logic. With an ice-cold…
Oyster Bisque with Puff Pastry
There is nothing more majestic than creamy Oyster Bisque topped with crisp pastry, and when made with briny Gulf oysters, this is the perfect starter for a memorable dinner. Louisiana oysters are prized throughout the nation, and to find out more, I recently joined the folks at Louisiana Direct Seafood for a trip to Houma…
Stovetop Paella
Paella couldn’t be more effortless with this stovetop method that keys on locally sourced ingredients in a tasty combination. This time of year, I enjoy cooking a giant paella on my backyard firepit. I have a 28-inch Spanish paella pan and a steel cooking stand that fits over my fire. It is quite a production…
Summer Shrimp Salad with Citrus Vinaigrette
With a bed of just-picked greens, the crunch of farm-fresh vegetables, and the brininess of Gulf shrimp, this Summer Shrimp Salad takes off with a Creole mustard-infused Citrus Vinaigrette. These are the flavors of Louisiana. Summer in the South is glorious. Relaxing by the pool, basking in the sun, and dining on light coastal fare…
Chilled Seafood Salad with Two Dressings
Ice-cold shrimp and chilled lump crabmeat need nothing more than a tasty dressing or two to complete a casual springtime meal. And my recipe for Chilled Seafood Salad with Two Dressings keeps it simple and light—two ingredients for an easy dinner. Anytime Roxanne and I visit Biloxi, Mississippi, we make a beeline to our favorite…
Shrimp Boulettes
These Shrimp Boulettes are the bomb. When fried crisp, this combination of flavors creates a seafood explosion launched with a kick of spice. Throughout coastal Cajun country, home cooks have engineered seafood into many unique dishes, and boulettes are one of the more popular. Fish, crab, crawfish, and most especially shrimp are pulverized, mixed, rolled,…
Fettuccine with Softshell Crabs Amandine
Crispy softshell crabs crown buttery pasta infused with lemon, garlic, and toasty almonds for an unexpected taste explosion. The best of two culinary worlds collide in this delicious recipe. New Orleans is known for its Sicilian influence as immigrants settled the French Quarter, bringing with them a parcel of recipes such as the famous muffuletta…
- « Previous Page
- 1
- …
- 4
- 5
- 6
- 7
- 8
- 9
- Next Page »