Crabmeat Royale

This recipe comes from Louisiana Cookin’. MAKES 4 SERVINGS 1 stick unsalted butter, melted 2 pounds jumbo lump Louisiana crabmeat, picked over for shells and cartilage 2 tablespoons fresh lemon juice salt and freshly ground black pepper to taste 1 tablespoon finely chopped green onions 1 tablespoon minced parsley 2 tablespoons toasted almond slivers Preheat … Continue reading →

Horace’s Cucumbers in Sour Cream • Recipe

This recipe comes to us from Louisiana Cookin’ Magazine. MAKES 4 SERVINGS Courtesy of Horace Wiggins, from his book Down Home to Gourmet 1 cup sour cream 3 small green onions, finely chopped 1 1/2 tablespoons lemon juice, freshly squeezed 4 tablespoons salad olives, finely chopped 1 teaspoon salt 1/2 teaspoon cracked black pepper 2 … Continue reading →

Rock’s Creamed Brussels Sprouts

Recipe courtesy of Louisiana Cookin’. SERVES 4 1 pound fresh Brussels sprouts, trimmed at the base 4 cups water 1/2 teaspoon salt 3 tablespoons sour cream pinch of grated nutmeg 1 teaspoon Creole mustard 1 teaspoon chopped fresh parsley leaves freshly ground black pepper, to taste Rinse Brussels sprouts under cool water. Combine the water … Continue reading →

Bacon-Fried Cabbage

  MAKES 4 SERVINGS Courtesy of Louisiana Hometown Cookbook by Kent Whitaker and Sheila Simmons, and Louisiana Cookin’ Magazine 6 slices bacon 1/2 head green cabbage, thinly sliced 1/2 head red cabbage, thinly sliced 2 tablespoons apple cider vinegar 1 tablespoon sugar salt and freshly ground black pepper, to taste Fry the bacon until crispy … Continue reading →

Crabmeat au Gratin

Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux and Louisiana Cookin’ Continue reading →