Ratings
- Bread Pudding Recipe
(5.00 out of 5) - Cochon Butcher (5.00 out of 5)
- Southern Fried Chicken Recipe (5.00 out of 5)
- Shrimp Remoulade Recipe (5.00 out of 5)
- Okra Gumbo (5.00 out of 5)
- Central Grocery (5.00 out of 5)
- Middendorf’s Seafood Restaurant (5.00 out of 5)
- Mother’s Restaurant (5.00 out of 5)
- Casamento’s Restaurant (5.00 out of 5)
- Domilise’s Po-Boy & Bar (5.00 out of 5)
- Bread Pudding Recipe
Monthly Archives: December 2006
Shrimp Etouffee Recipe
From Nola Cuisine The smell of Etouffee, be it Crawfish (my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole. The word Etouffee (Ay-2-FAY) translates … Continue reading
Posted in Recipes
Tagged cajun, crawfish etouffee, creole, etoufe, etoufee, etouffe, etouffee, new orleans, recipe, roux, shrimp, shrimp a la creole, shrimp creole, shrimp etoufee, shrimp etouffe, shrimp ettouffe, shrimp sauce piquante, shrimp stock, stewed
94 Comments
Filet with Fried Oysters and Bearnaise Sauce
Merry Christmas everyone! I hope you and yours have a fantastic holiday season filled with good food and family. We’re certainly enjoying this holiday, it’s our baby’s first Christmas, I feel like a kid again myself. On to the food… … Continue reading
Southern Fried Chicken Recipe
From Nola Cuisine I had a taste for Southern Fried Chicken last night, so that is what I made. Sometimes you need to scratch your own itch, and boy did I do some scratchin’ last night, this was the best … Continue reading
Posted in Recipes
Tagged american gourmand, austil leslie fried chicken recipe, best fried chicken recipe, buttermilk fried chicken recipe, chez helene, creole and cajun recipes, crispy fried chicken recipe, fried chicken recipe, how to fry chicken, jazzfest fried chicken, louisiana, new orleans, pampy's, popeye's chicken recipe, saveur magazine, southern cooking, southern foodways alliance, southern fried chicken recipe, southern recipes
6 Comments
Natchitoches Meat Pies Recipe
From Nola Cuisine These tasty turnovers, along with the Festival of Lights, are native to Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally served on Christmas Eve. They’re usually made bigger, more of a hand pie, but I like them as … Continue reading