Shrimp And Crawfish Pasta
This Shrimp and Crawfish Pasta is spicy, creamy, and cheesy with chunks of seafood taste. And that’s not all!
It all started with my Mama's gumbo recipe!
Seafood
The Shrimp Tool
I want to share with you a useful kitchen gadget, the shrimp tool. Even though shrimp season is coming to a close in some zones, we still have access to frozen shrimp in the shell, and that’s when this little helper comes in handy. It’s […]
Shrimp Creole
Shrimp Creole is a spicy-delicious thick stew made from a slow-cooked tomatoey sauce flavored with seasonings, fresh herbs, and the Cajun trinity.
Seafood Gumbo
Nothing compares to my Mama’s seafood gumbo. So far, I have not tasted one as good as her’s. That’s why I’m so excited to share her recipe with you in hopes you give it a try and become as gumbo-happy in this cold weather as […]
Shrimp Okra Gumbo Fitting for Fall and All
Fall shrimp season is open in Louisiana and I’ve got Shrimp Okra Gumbo on my mind. It’s just the right dish for these cooler temperatures of crisp, dry air. Don’t you love the first days of fall weather? It seems to put everyone in a good […]
Blackened Catfish Dip, Delta Meets Acadien
Since we live so close to the Delta a special catfish recipe is in order and why not a Catfish Dip? At first this may not sound too appetizing, but believe me, once you spice this cat up with some Louisiana seasoning they’ll be coming back […]
Fish Cakes Made With Sacalait (Crappie or White Perch)
Sitting at dinner the other night when celebrating my daughter-by-love, Jami’s birthday I thanked her dad for the crappie he had given us a few days before. We then began talking about different ways to prepare crappie or sacalait (pronounced sock-ah-lay, the Louisiana French way to […]
Easy Blackend Fish
A Chance Meeting? I have been searching lately for a good recipe for blackened fish, but you know how busy these days are. It’s time to gear up for the holidays. No extra time! Then a few weeks ago I crossed paths with a […]
Fish Court-Bouillon
A Cajun dish of fish fillets cooked in a buttery white sauce served over a scoop of hot rice is what this Fish Court-Bouillon is all about.