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Recipe
This Louisiana staple will make your tastebuds realize the real meaning of comfort food. Jambalaya is even more fun to eat than it is to say. This delicious blend of rice, meats and seafood resembles a Spanish paella, most often prepared in large…
Recipe
This recipe for chargrilled Louisiana oysters topped with artichoke garlic cream sauce highlights the flavors of these fresh Louisiana oysters while jazzing up the dish with a creamy artichoke and garlic sauce. We love these oysters and we think…
Recipe
These three simple ingredients form the base of most Cajun and Creole dishes. As far as ingredients ago, these three sound simple as can be. Bell pepper. Celery. Onion. But don’t let their humble nature fool you. Alone, they may be nothing…
Recipe
Enjoy “America’s First Cocktail” – and a shot of Louisiana history – when you sip a legendary Sazerac. For a drink widely considered “America’s First Cocktail,” it’s no surprise the mighty Sazerac is bold, complex and sophisticated — special in…
Recipe
Brennan's Restaurant offers a classic cocktail that is a rich and creamy way to start, enhance or end your day. Folks from New Orleans see nothing wrong with starting their day with a proper cocktail, especially during weekend brunches that are…
Recipe
This silky smooth Crème Brûlée recipe is a decadent affair full of Louisiana flavors. This recipe for Crème Brûlée takes this dessert to the next level with the bold flavors of chicory and coffee. It will be your new favorite dessert. Ingredients…
Recipe
Whether you call it a mirliton or a chayote, this classic Louisiana soup is sure to warm your soul during colder months. Looking for a comforting fall soup to mix up the typical cold-weather diet of gumbo, gumbo and more gumbo? Enter Mirliton and…
Recipe
It doesn't get better than a classic Louisiana roast beef po’ boy with debris. The poor boy sandwich, or po’ boy as it has come to be known, is a New Orleans culinary icon. Served on perfectly proofed French bread and sometimes dressed up with…
Recipe
It has a funny name, a mysterious past and you won’t find it at most restaurants. That’s what makes this legendary soup so sought-after on the streets of New Orleans. New Orleans chef Linda Green remembers growing up watching her great-grandmother…
Recipe
This powerful blend of spirits and flavors is so potent that its very name came from artillery used during World War I. Cognac, lemon juice and simple syrup are shaken, then poured in a frosted glass, topped with champagne and a lemon twist. It’s…