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
Tag Archives: creole
Southern Inspired Seafood Chowder
MAKES 4 SERVINGS 2 tablespoons unsalted butter 2 medium sized onions, cut in a small dice 2 tablespoons all-purpose flour 2 quarts seafood broth 2 cups whole or 2 percent milk 1/2 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt pinch of saffron threads (optional) 24 jumbo (U–10 count) Gulf shrimp, peeled and deveined 24 Gulf … Continue reading
Kale Jambalaya
Jim has taken jambalaya to a new level with kale and brown rice. Continue reading
The LA to L.A. Chef: Sweet Potato Puree with Pecan Praline Topping
In searching for an old family recipe, Gisele Perez cooks up a new family Thanksgiving tradition for her table. Continue reading
Crabmeat au Gratin
Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux and Louisiana Cookin’ Continue reading