I want to warn you right now this is fun but messy to eat! In New Orleans most people wear bibs when they eat it, because you peel your own shrimp and dip them in the sauce. And most of us soak up more sauce with our French bread.
Categories: Seafood
Shrimp Dressing for Turducken
Avocado Stuffed with Crabmeat Salad
A delicious spring and summer dish…healthy too!
Seafood Crêpes
Seafood Jambalaya
When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It’s a great rice dish with a smoky flavor and an explosion of taste.
Pick Up Sticks
Louisiana Shrimp Boil
Live crawfish are shipped to various markets around the country, and your fish market may be able to get them for you if you put in an order. Of course, in Louisiana they’re available almost everywhere from about November through June or July.
Fish En Papillote
The long-famous Antoine’s restaurant in New Orleans is credited with inventing Pompano en Papillote, created in honor of a celebrated balloonist who was visiting the city.
Bronzed Fish
Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple. You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.
Basque Chicken and Shrimp in Wine
This traditional dish from the Basque region of Spain boasts a blend of tantalizingly subtle flavors that we’ve rounded out with a complement of seasonings. Serve with thick slices of peasant bread and a salad of crisp greens in a light olive oil dressing
