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222
oysters-rockefeller

Oysters Rockefeller

The famed oyster creation was invented in 1899 in New Orleans at Antoine’s restaurant and named for the richness of its green sauce...

562
boiled-crawfish

Boiled Crawfish

The crawfish will become spicier the longer they sit in the liquid.

565
creamed-crawfish-bisque

Creamed Crawfish Bisque

The crawfish will become spicier the longer they sit in the liquid.The bisque may be served hot. The crawfish heads hold the fat which en...

568
calas

Calas

Calas was an early morning New Orleans snack, a hot, sweet-spiced rice cake fried crispy and served with the morning's cafe noir, or cafe...

571
hot-slaw

Hot Slaw

Place the cream in a saucepan and reduce by one half over moderate heat. In a large pot, melt the butter over moderate heat. Add the ca...

574
creole-oysters

Creole Oysters

Peel and clean the cardoons. Set aside in cold water to cover with the lemon juice. In a heavy saucepan, reduce the cream by half over mo...

596
sazerac

Sazerac

Of all the drinks to come out of the watering holes of the Delta and the Quarter -- the fizzes, punches, cafe brulots, and cafe diablos -...

650
cajun-spiced-potato-wedges

Cajun-Spiced Potato Wedges

This peppery dish was developed by the French settlers of Louisiana.

Comment (1)
1089
jambalaya

Jambalaya

This one-pot meal captures the spicy flavors of Louisiana.

Comments (4)
1628
creole-seafood-seasoning

Creole Seafood Seasoning

If there is any “magic” to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth ...

Comment (1)
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