The spring harvest season is my favorite time of the year to cook with local foods. This season is sure to bring lots of fresh, locally grown vegetables and, hopefully, enough farm-raised crawfish for ...

I plan to take advantage of that fact with a hearty soup that will also help cut the chill in a very tasty fashion. This one is from the Louisiana Crawfish Promotion and Research Board. It is warm ...

Heat a large enamel-coated cast-iron baking dish over medium heat until hot. Add oil and smoke sausage; cook until browned, about 8 minutes. Add onion, bell pepper, celery, Creole seasoning, thyme and ...

In her new book "Dishes and Devotions", Tammi shares her favorite recipes passed down through generations of family and friends, alongside heartfelt devotions to nourish the soul as well as the body.

This recipe from Coby Bailey strikes the perfect balance of comfort and richness. Add in chopped onions and bell pepper to loosen brown bits from the bottom of the pot. Cook until the vegetables ...

“Tee, go and get my wallet,” shouted my dad from the kitchen. Tee is my Cajun nickname, meaning petite or little. It is very common for folks to call each other by Tee plus their name or their ...

My first entry into the United States, many decades ago, was in the city of Boston — and my first American meal was a clam chowder. There are quite a few versions of clam chowder now, including a ...

Bayou shrimp boat visit and shrimp boil, Jumbo Shrimp with Coconut and Greens and Crawfish Bisque. It’s a taste of shrimp and crawfish production today on Louisiana Coastal Cooking. We board a shrimp ...