Jamila’s is one of my favorite restaurants in New Orleans. The owners welcome everyone like long-lost friends and the Tunisian food they serve is spot-on every time. This creamy, green soup dotted with bright red crawfish tails is one of the many reasons I can’t stay away for long. The recipe comes to us courtesy of Louisiana Cookin’ Magazine.
Silky Creole Cream Cheese Gnocchi with Crawfish and Chanterelles
This fabulous recipe from Louisiana Cookin’ is another great way to enjoy the best of the season.
These little Crawfish and Corn Turnovers are the perfect bite for a summer party.
This simple cornbread is a great way to reincarnate your leftover boiled seafood.