Shrimp, Crabmeat and corn Bisque. This bisque soup is customizable, you can use double the shrimp and skip the crap meat or add some extra veggies to this soup to make it more nutritious. This meal is husband approved and let me just say, my husband went for seconds, and […]
The name of this Louisiana classic is thought to have derived from a mix of Native American and Cajun French influences. One thing is for sure: it is a delicious side that folks just love.
Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look […]
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a […]
Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things […]
Video of Chef Paul Prudhomme‘s way of doing it. https://www.youtube.com/watch?v=M5XXU47q9js