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River Road Spinach Madeline
First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeño heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole.
Louisiana Crawfish Bisque
This crawfish bisque recipe is creamy and hearty. My mom and I make it frequently — always to rave reviews. Being from Louisiana, I am happy to be able to make a crawfish bisque better than what I've tried at any restaurant. Serve with French bread and a nice salad.
Bourbon Chicken
Bourbon chicken is a dish with New Orleans roots that's easy to make with chicken thigh pieces cooked in a sweet brown sugar, bourbon, ginger, garlic, and soy sauce glaze. Serve with rice for a restaurant-worthy meal.
French Quarter Beignets
If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.
Ellen's Muffaletta Pasta Salad
This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!
Crawfish Beignets
If you've ever been to Brenda's French Soul Food in San Francisco, you know how delicious these crawfish beignets are. For those who haven't, prepare yourself for a mouthful of awesome! I'm not sure the exact measurements they use, but this recipe is my personal version that comes pretty close to the real thing. I'm looking forward to your feedback, and hope you all enjoy!
Grillades
Grillades is a warm and delicious way to use stew beef or chuck roast. I serve it with grits or white rice and crusty bread for dipping.
Richard and Suzanne's Louisiana Crawfish Pasta
This Louisiana crawfish pasta recipe can be made with leftover crawfish. It's a popular New Orleans pasta dish that can be spicy or mild depending on the amount of red pepper flakes you use, so be mindful.
Crawfish and Corn Soup
This crawfish and corn soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
Not Ya Mama's Oyster Dressing
Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.
Easy Creole Okra and Shrimp
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Cajun-Spiced Sauce
Expand the traditional French velouté sauce into Cajun territory (a cuisine known for its French influences) with the holy trinity—onion, celery, and green bell pepper—plus Cajun seasoning and hot sauce. Serve with shrimp, fried chicken and waffles, or sausage and biscuits.
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