Louisiana seafood

You'll love this shrimp etouffee recipe with succulent shrimp simmered in a rich, spicy Creole sauce, a perfectly comforting Southern meal, easy to make!

The BEST Shrimp Creole recipe from a personal chef! A New Orleans-inspired dish that never fails to please!

This Louisiana Seafood Gumbo recipe is one of our family favorites. If the boys have been out and caught some crabs (but not enough for a crab boil) this...

Get a taste of Louisiana with this Shrimp Étouffée recipe. It's simpler than you think to bring together juicy shrimp, a flavor-packed roux, and bold Southern spices. Your new favorite dinner is just a pot away!

When I was about 9, there was this local seafood restaurant my family and I would frequent. Don’t worry. You know I’m not a typical blogger so this lil story will be brief. Anyway, the restaurant was called Louisiana Gold. There has never been a more appropriately named establishment. This place was indeed golden! The...Continue Reading

Gumbo is arguably one of the most known and most popular Cajun dishes. It warms the heart and the soul. The dish originated in Louisiana in the 18th century and is thought to have cultural influence from the French, African, Spanish, and Native American Choctaw. Seafood gumbo is commonly a special

This Cajun Seafood Gumbo with Shrimp and Crab recipe is filled with the bold and irresistible flavors of the Bayou. This classic Louisiana-style stew combines succulent shrimp, tender crab meat, and a blend of flavorful herbs. The velvety roux-based broth is infused with the Holy Trinity of vegetables and Cajun spices for immense flavor.

This Shrimp and Sausage Gumbo is an aromatic and meaty one-pot stew with a rich roux-based sauce that's delicious served over rice.

This Crawfish Etouffee is loaded with succulent crawfish tail meat spiced with Cajun seasonings, and simmered in a rich, buttery roux. Like gumbo and jambalaya, this Southern seafood delight originated in Louisiana, a region known for its flavorful cuisine.

Chef Paul Prudhomme's Louisiana Kitchen is the cookbook that started the Cajun and Creole cooking frenzy in the 1980s. Sure Justin Wilson, "The Cooking Cajun," was sharing his recipes on Public Broadcasting System. Still, Chef Paul Prudhomme took Cajun and Creole cooking to the next level, where it became respected and enjoyed by chefs across