Short of eating it straight out of the crab, we can't think of a better way to eat lump crabmeat... unless it involves a pound of cheese, a 1/2 cup of butter and baked in a casserole dish. A great dish to bring to a potluck dinner or to eat straight from the oven and not share... Read more

Time to turn on the stove, slow cook that roux and heat up the house. This is an easy, hearty recipe featuring chicken and andouille sausage, with the holy trifecta and a roux. It's easy to make, you probably already have all the ingredients on hand, and you can whip this up t... Read more

Home homemade seafood stock, a roux, some okra and shrimp, what's there not to love? It's a little gumbo-y, served atop rice, but we're not judging, we'll just be at the table ready to consume two, or six, bowls of it. It's practically Fall in Louisiana, why not dig into somet... Read more

Just in time for all your tailgating needs, a burger that satisfies the Louisiana palate with a good kick from jalapeno juice and Cajun seasonings. Made with an ultra big pattie and served on muffuletta bread, it will clearly label you Rex of the tailgating party. If you like ... Read more

Impress your friends with a fancy dessert from one of our favorite soul food restaurants in New Orleans, Dooky Chase. Dooky Chase may be better known for its homestyle fried chicken and lunchtime buffets, but this is something worth whipping up just for the "oohs" and "ahhs." Read more

Looking for new ways to eat crab outside of the traditional crab boil? Impress your friends with this haute cuisine. With mango, cucumber, crab and shrimp, this is a cool Louisiana riff on a classic and refreshing summer combination. Read more

Read more

Way out in Avondale, there's a little Italian restaurant called Mosca's. With a long and colorful history (urban legends of it being a mafia hangout), you know that the food here is top-notch. Their "Shrimp Mosca," one of the house specialties, is easy to make, but relies on t... Read more

The "award-winning" étouffée recipe comes from L'Acadie Inn & Park in Eunice, owned by Kelly and Lance Pitre. It took second place in the Professional Division at the annual World Championship Crawfish Etouffee Cook-off last year. The Pitres are considered real Cajun cookin... Read more

Courtesy of Chef Paul Prudhomme, here is one of the dishes that put Louisiana, Creole and Cajun cooking on the map back at the 1984 Worlds Fair in New Orleans. Featured in an article on the popularity and history of Louisiana foodways, this dish is a standard in the repetoi... Read more