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Cajun Cabbage - We love this dish at our house, and whenever I take it to a potluck, it disappears just as quickly as it does at home. This pleasing recipe was given to me by my sister-in-law from Louisiana. I’ve made some changes in the ingredients, but the snappy Cajun flavor is still there. It’s easy to increase for any number of guests.
Stovetop Roux - Louisiana Cookin
The stovetop roux is by far the most common way to make a roux. The key to making a great stovetop roux is patience: cook it as low and slow as you can, stirring and waiting for the perfect color to appear. That can take anywhere from 15 to 45 minutes. As you get closer
New Orleans Recipes, Flavors, and Meal Ideas | Zatarain's
Turn any day into a Mardi Gras party with this delicious appetizer recipe. Cooks in no time, then just mix in the shrimp and let it blend with the flavors of the sauce. Zatarain’s Boil, Prepared Horseradish and Creole Mustard give this dish its flavorful kick.
Garlic Herb Roasted Shrimp | An Easy Holiday Appetizer!
OMG these Shrimp are done in 10 minutes and are seriously amazing! Perfect appetizer for the holidays! | www.joyfulhealthyeats.com
Creole Mustard Battered Tilapia | Zatarain's
Want a crispy, Southern-fried fish recipe? Zatarain’s Crispy Southern Style Fish-Fri gives catfish, or any fish, an especially crisp texture. Mix milk, Zatarain’s Creole Mustard and lemon juice, then dip fish in mixture, coat with fish-fri and fry away. Spice it up with hot sauce and enjoy.