Louisiana Crawfish Etouffee
Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
Melt in Your Mouth Pralines
They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!
Louisiana Crawfish Boil
What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.
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Authentic Louisiana Red Beans and Rice
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Louisiana Sweet Potato Pancakes
These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Crawfish Fettuccine II
This recipe is great for 'creamy pasta' lovers. Fettuccine noodles can easily be substituted with angel hair pasta.
Louisiana Shrimp Casserole
Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!
Louisiana Beef Stew
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Richard and Suzanne's Louisiana Crawfish Pasta
This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.
Louisiana Shrimp Creole II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!