Seafood Gumbo and Grilled Oysters: The Louisiana Seafood & Christmas Connection
For us Christmas and seafood go together like peanut butter and chocolate.
Louisiana crowns the Gulf of Mexico, and throughout south Louisiana, there
Beef Stew: Comforting, Filling, Heartwarming
There’s just something good about beef stew. It’s hearty. It’s warm. It’s comforting, filling, and delicious. It’s comfort food for sure.
On the show today…
I had a wonderful conversation with the folks over at Baton Rouge Catholic Radio this morning. I’ve included a few clips here in the show.
Turkey Gumbo: What Thanksgiving Is All About… Sort of 😉
A few years ago I came across a recipe by Emeril Lagasse for a turkey-bone gumbo. You can find it in Louisiana Real and
Tired of the same old baked turkey?
Turkey. It’s the same every year. Only some years it comes out drier than others. 😉
I don’t know about you, but I am not
Crawfish at the Fair
This Crawfish, Shrimp and Cornbread Pie was inspired by a dish we tried last Friday at the Washington Parish Fair. The Washington Parish Fair is believed to be the
Chicken and Andouille Gumbo: It’s authentic!
This is the real deal, folks. This is authentic gumbo.
This isn’t store-bought. This isn’t frozen. This isn’t pre-packaged.
This is something you
I grew up eating round steak at least once a week. My dad used to buy the whole round steak and cut it up into small cutlets. Then he would dredge the cutlets
Kousa Mahshi: Stuffed Squash, Lebanese-style
I hated squash as a child. And during the summers we used to get a lot of it. My grandfather grew it in his garden, along with corn,
OK. I’m gonna say it… This dish is INSANE.
So insane that I made it two weeks in a row.
I just couldn’t help myself.
Masala is a combination of dry
I never thought I would make a gluten-free gumbo. As a matter of fact, I never thought that I would think about making a gluten-free gumbo. 😉
So, what happened?
Shrimp Étouffée: Quick, easy, and oh so delicious!
Étouffée means “smothered.” “Smothered in what?” you may ask. Well, typically, smothered in onions, bell peppers and celery. But I’m not too keen on