Fixing a pot of boiled shrimp is easy with just a few ingredients from your pantry. No need for those boxed seasoning bags. All you need is this recipe and a few minutes in a hot pot of boiling water.
Shrimp Creole is a spicy-delicious thick stew made from a slow-cooked tomatoey sauce flavored with seasonings, fresh herbs, and the Cajun trinity.
Nothing compares to my Momma’s seafood gumbo! So far, I have not tasted one as good as hers. That’s why I’m happy to share her recipe with you in hopes you give it a try and become a fan of her seafood gumbo, too!
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 for more. I promise!
A pan-fried sacalait (white perch or crappie) fish cake made with dried herbs and vegetables from Zydeco Chop Chop blend and vegetables seasoned with some Slap Ya Mama Cajun seasoning.
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 precious lady, Chris Korodi, from West Monroe, LA. It was one […]
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.
A delicious creamy seafood bisque with lumps of crabmeat and shrimp flavored with a kick of cayenne pepper and a hint of sherry.
The Crawfish Étouffée is a classic Cajun dish made by cooking onions, garlic, celery, and bell pepper in butter, then smothering the seafood with this flavorful sauce. Serve it over a bed of white rice. Ca c’est Bon! I’ll show you just how easy it is to use with crawfish or shrimp.