Succulent seafood stews, bold flavours and hearty fusions — these Lousianan dishes prove a lesson in the state's history, ...

Some of our best Creole and Cajun recipes include po'boys, jambalaya, and gumbos galore. From slow-cooked masterpieces to ...

Then, uncooked rice, tomato sauce ... this Creole jambalaya with chicken, sausage, and shrimp is south Louisiana comfort food ...

18 jumbo Louisiana or wild American shrimp, peeled, heads and tails left on Preheat oven to 425 degrees. Melt butter in a medium skillet over medium-high heat. Add shallots, garlic, and celery ...

1. Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the ...

Emeril Lagasse gave us his recipe for this Louisiana classic more than 40 years ago — unsurprisingly, it still hits the spot. Emeril Lagassé is an American celebrity chef, restaurateur ...

Shrimp & Andouille ... also allows the rice to absorb the aromatic blend of Cajun spices. Speaking of flavor, this dish wouldn’t be complete without the holy trinity of Louisiana cooking ...

The Colonel's Club's Lenten menu features Alaskan king crab cakes, stuffed artichokes, a crispy halibut sandwich, seafood ...