f you can get your hands on fresh shrimp with heads still on, use them here, chef Alex Patout says. Just increase the poundage. The shrimp flavor from using the heads in stock will make a big ...

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A mouthwatering bowl of gumbo is not just an iconic dish, but an invitation to learn about the foodways of Louisiana. Whether the gumbo you deem “authentic” is Creole or Cajun, thinner like at Dooky ...

Vallery Lomas’s spicy shrimp Creole delivers weekend depth of flavor in a fraction of the time. By Emily Weinstein I’ll keep this brief this week, as we all run headlong into Thanksgiving, ...

In a soup pot over medium high heat melt the butter and olive oil. Add onion, garlic, bell pepper, celery cook until tender. Add the flour and cook 4-5 minutes turning often to avoid scorching. Add ...

Jazz up your weekly meal rotation with a little New Orleans heat. Creole cuisine is deeply rooted in Louisiana’s culinary tradition, which is influenced by a melting pot of cuisines that include ...

Makes 2 servings. Recipe by Wendell Verret, who developed the Louisiana Direct Seafood Shop ecommerce site, and provided by the LSU AgCenter. Note: Shrimp can be substituted for crawfish. FOR SAUCE: ¼ ...

BREAUX BRIDGE, La. — Stuffed turkey wings, smothered okra, smothered pork steak and their famous shrimp stew—those are a few of the Friday specials at Glenda's Creole Kitchen. Glenda and her Creole ...

Jazz up your weekly meal rotation with a little New Orleans heat. Creole cuisine is deeply rooted in Louisiana’s culinary tradition, which is influenced by a melting pot of cuisines that include ...

1. Melt butter in a large skillet and sauté onion and bell pepper until soft. Add mushrooms and garlic and cook until mushrooms release liquid. 2. Add flour and Creole seasoning and mix well. Slowly ...