BATON ROUGE LOUISIANA
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Crawfish Etouffee is a popular Cajun and Creole crawfish dish you will find in seafood restaurants all over Louisiana. If you make it at home, you’ll be surprised how easy it is! Freezes well. Ingredients: ¼ pound of butter (1 … Continue reading
This is a healthy dish which, once the ingredients are chopped and sliced, takes very little time to cook. Leftovers, if there are any, are just as good. Ingredients: 1 pound shrimp, peeled (leave tails on for more flavor, if … Continue reading
From Janice DeLerno: I am from N’Awlins originally and came to Baton Rouge to attend LSU. My mother taught me to cook when I was a little girl. Like many of the recipes in South Louisiana, Grits & Grillades was … Continue reading
Ingredients: 4 – 8 oz. tilapia filets 4 Tbsp. butter Flour Tony Chachere’s Seasoning Granulated garlic 4 oz. half and half 1 bunch green onions, chopped 6 oz. mushrooms 6 oz. small shrimp 1/4 cup dry white wine (Chardonnay is … Continue reading
As everyone knows, the Louisiana version of ANY recipe gets even more flavorful with unique ingredients and almost assuredly has more calories and yummy taste. The Low-country version of Shrimp and Grits doesn’t have the andouille sausage, tasso (which may be … Continue reading