The Coalition to Restore Coastal Louisiana knows how important it is to protect the state’s rapidly disappearing coastal wetlands, so the team is taking matters into its own hands, project by project. The organization’s efforts look to advocate, educate, and work collaboratively with policymakers, scientists, and local communities to address the climate challenges that threaten […] The post Doing Good: Safeguarding Louisiana’s Coast first appeared on Louisiana Cookin'.

Photography courtesy of Romney Caruso Recipes excerpted from Color of Flavor by Frank Brigsten (2026, Creole Press) Talk to anyone who dines at Brigtsen’s and they will say you have to get the pecan pie. I approve this message. We often hear from a guest who has never liked pecan pie, but they like this […] The post Pecan Pie with Caramel Sauce first appeared on Louisiana Cookin'.

Photography courtesy of Romney Caruso Recipes excerpted from Color of Flavor by Frank Brigsten (2026, Creole Press) Nearly every family in Louisiana makes turkey gumbo for Thanksgiving weekend. An LSU football game, a couch, and a bowl of turkey gumbo are must-haves here. Save Recipe Print Franksgiving Gumbo Makes 14 cups Ingredients TURKEY STOCK […] The post Franksgiving Gumbo first appeared on Louisiana Cookin'.

Photography courtesy of Romney Caruso Recipes excerpted from Color of Flavor by Frank Brigsten (2026, Creole Press) This vegetable side dish is always on our Thanksgiving table because that is when local broccoli and cauliflower are in season. Save Recipe Print Broccoli au Gratin Makes about 10 servings Ingredients BROCCOLI 10 cups raw broccoli […] The post Broccoli au Gratin first appeared on Louisiana Cookin'.

Recipe by Craig Seaman | Photography by Randy Krause Schmidt This Raspberry Negroni combines aged rum, Campari, Savoia Americano Rosso, and a homemade raspberry shrub for a fruity twist on the classic cocktail. Save Recipe Print Raspberry Negroni Makes 1 serving Ingredients 1 ounce aged rum* ¾ ounce Campari ¾ ounce Savoia Americano Rosso* […] The post Raspberry Negroni first appeared on Louisiana Cookin'.

This Vicky’s Fig Cake from Marcelle Bienvenu combines fig preserves, cinnamon, and pecans in a moist Bundt cake finished with confectioners’ sugar. Save Recipe Print Vicky’s Fig Cake Makes 1 (12-cup) bundt cake Ingredients 2 cups sugar 3 large eggs, room temperature 1 cup vegetable oil 1 cup whole milk 2 cups bleached all-purpose […] The post Vicky’s Fig Cake first appeared on Louisiana Cookin'.

Photography by Jo Vidrine This Eggplant Dressing by Marcelle Bienvenu combines beef, pork, tender eggplant, rice, and aromatic vegetables for a hearty, savory Louisiana side dish. Save Recipe Print Eggplant Dressing Makes about 8 servings Ingredients ¾ pound lean ground beef ¾ pound lean ground pork 2 cups chopped yellow onions […] The post Eggplant Dressing first appeared on Louisiana Cookin'.

Photography by Jo Vidrine This Roast Duck from Marcelle Bienvenu pairs tender wild duck with bacon, mushrooms, topinambours, and sherry for a rich, savory main dish. Save Recipe Print Rhena’s Roast Duck Makes 4 servings Ingredients 4 teals or 2 mallards or pintail ducks 3 cloves garlic, slivered Kosher salt Cayenne pepper 2 cups […] The post Rhena’s Roast Duck first appeared on Louisiana Cookin'.

This Cauliflower Gratinée from Marcelle Bienvenu tops tender cauliflower with buttery bread crumbs and melted cheese for a simple, comforting side dish. Save Recipe Print Cauliflower Gratinée Makes about 6 servings Ingredients Kosher salt 1 head cauliflower, whole or cut into florets 6 tablespoons butter, melted 2 to 3 tablespoons seasoned fine […] The post Cauliflower Gratinée first appeared on Louisiana Cookin'.

These Brown Sugar-Pecan Chewies combine rich dark brown sugar, melted butter, and crunchy pecans for soft, chewy bars with classic flavor. Save Recipe Print Brown Sugar-Pecan Chewies Makes 12 Ingredients 2 cups firmly packed dark brown sugar 1 cup unsalted butter, melted 2 teaspoons vanilla extract 2 large eggs, room temperature 2½ cups self-rising […] The post Brown Sugar-Pecan Chewies first appeared on Louisiana Cookin'.

These Cajun Spice Pecan-Cheddar Crisps combine sharp Cheddar, pecans, Cajun seasoning, and cayenne for a crisp, savory bite with a little heat. Save Recipe Print Cajun Spice Pecan-Cheddar Crisps Makes 24 Ingredients ½ cup unsalted butter, softened 2 ounces sharp Cheddar cheese, finely grated, room temperature (about 1 cup firmly packed)* 2 tablespoons […] The post Cajun Spice Pecan-Cheddar Crisps first appeared on Louisiana Cookin'.

These Chocolate Pecan Pralines combine rich cocoa, brown sugar, cream, and crunchy pecans for a decadent twist on a classic Louisiana confection. Save Recipe Print Chocolate Pecan Pralines Makes about 10 servings Ingredients 2 cups firmly packed light brown sugar ½ cup heavy whipping cream 3 tablespoons Dutch process cocoa powder ¼ […] The post Chocolate Pecan Pralines first appeared on Louisiana Cookin'.

Photography by John O’Hagan Whether it’s a football game or family gathering, there’s nothing quite like a classic gumbo to bring people together. It doesn’t need any bells or whistles, and sometimes a sturdy paper bowl will completely suffice, because while the gumbo is an important part of the gathering, it’s the people who make […] The post Chicken and Andouille Gumbo first appeared on Louisiana Cookin'.

This Spiced Apple Pecan Bread Pudding combines tender apples, warm spices, and toasted pecans with a rich, buttery apple-brandy sauce. Save Recipe Print Spiced Apple Pecan Bread Pudding Makes 10 to 12 servings Ingredients BREAD PUDDING 1 (17.6-ounce) loaf brioche, cut into 1-inch cubes and toasted 3 cups half-and-half ¾ cup unsalted […] The post Spiced Apple Pecan Bread Pudding first appeared on Louisiana Cookin'.

Tailgating season is here, and Tony Chachere’s is bringing the flavor to game day parties. These crispy, juicy wings by @CreoleSeoul are packed with bold Creole seasoning that turns a tailgate favorite into something worth cheering about. Just grab the napkins, gather your crew, and let the good times roll. Football season means good food, good company, […] The post Start Tailgate Season Right with Tony Chachere’s first appeared on Louisiana Cookin'.

Simple preparations like pan-searing often yield big rewards, and it holds true for this dish, too. Skillet-seared squash creates golden edges of caramelization, while savory, crisped-up tasso adds depth of flavor. Spooned on top of creamy risotto, it artfully captures the essence of autumn in each bite. Save Recipe Print Pan-Seared Butternut Squash and Tasso […] The post Pan-Seared Butternut Squash and Tasso Risotto first appeared on Louisiana Cookin'.

This Grilled Shrimp and Crispy Rice Salad recipe by @MyDiaryOfUs is fresh, crunchy, and perfect for summer. Juicy shrimp are marinated in Tony Chachere’s Seafood Marinade, grilled, and then served over fresh veggies and crispy jambalaya rice. Finished with a creamy homemade Creole dressing, this easy shrimp salad recipe is full of bold Louisiana flavor and perfect for weeknight dinners or backyard barbecues. […] The post Back-to-School Meals with a Creole Twist first appeared on Louisiana Cookin'.

This flaky, snowy treat is so easy to make. You can use any fruit that’s in season, but watermelon is our go-to during the summer. Save Recipe Print Watermelon-Lime Granita Makes about 6 cups Ingredients 6 cups chopped seedless watermelon ¼ cup sugar ¼ cup fresh lime juice ½ teaspoon kosher salt ⅛ to […] The post Watermelon-Lime Granita first appeared on Louisiana Cookin'.

This Tasso-Braised Greens recipe combines collard greens, kale, smoky tasso, and cane syrup for a flavorful Southern side dish perfect for any meal. Save Recipe Print Tasso-Braised Greens Makes 12 cups Ingredients 2 tablespoons vegetable oil 2 cups chopped onion 1 cup chopped tasso 3 cloves garlic, chopped 6 cups chicken broth 1 pound […] The post Tasso-Braised Greens first appeared on Louisiana Cookin'.

Recipe by Craig Seaman | Photography by Randy Krause Schmidt Save Recipe Print Colibrí Makes 1 serving Ingredients 2 ounces blanco tequila* ¾ ounce Tropical Syrup No. 2 (recipe follows) ¾ ounce fresh lime juice 2 dashes aromatic bitters* Garnish: pineapple fronds Instructions Place tequila, Tropical Syrup No. 2, lime juice, and bitters into […] The post Colibrí first appeared on Louisiana Cookin'.

Recipe by Daniel Schumacher These Tasso-Braised Greens combine collard greens, kale, smoky tasso, and cane syrup for a classic Louisiana side dish full of bold flavor. Save Recipe Print Tasso-Braised Greens Makes 12 cups Ingredients 2 tablespoons vegetable oil 2 cups chopped onion 1 cup chopped tasso 3 cloves garlic, chopped 6 cups chicken […] The post Tasso-Braised Greens first appeared on Louisiana Cookin'.

Recipe courtesy of Chef Nina Compton, Chef/Owner, Compère Lapin, New Orleans Photo Courtsey of Kat Kimball This Tuna with Coconut & Jerk Peanuts combines sushi-grade tuna, coconut milk, citrus, and spiced peanuts for a vibrant Caribbean-inspired dish. Save Recipe Print Tuna with Coconut & Jerk Peanuts Makes 4 servings Ingredients 1 cup peanuts 6 […] The post Tuna with Coconut & Jerk Peanuts first appeared on Louisiana Cookin'.

Recipe by Jeremy Langlois, Houmas House Estate and Gardens, Darrow These Crab and Mango Cakes feature lump crabmeat, fresh mango, and Creole flavors served with a creamy chipotle rémoulade sauce. Save Recipe Print Crab and Mango Cake Makes 4 servings Ingredients ½ pound jumbo lump crabmeat, picked free of shell ½ pound claw crabmeat, […] The post Crab and Mango Cake first appeared on Louisiana Cookin'.

Recipe by Jeremy Langlois, Houmas House Estate and Gardens, Darrow This Grilled Redfish with Cucumber-Watermelon Salsa features tender fish and a refreshing salsa with watermelon, cucumber, and jalapeño. Save Recipe Print Grilled Redfish with Cucumber-Watermelon Salsa Makes 4 servings Ingredients 4 (4-ounce) redfish fillets 1 teaspoon freshly ground black pepper 1 teaspoon table salt, […] The post Grilled Redfish with Cucumber-Watermelon Salsa first appeared on Louisiana Cookin'.

Recipe by Jeremy Langlois, Houmas House Estate and Gardens, Darrow This Tomato Soup and Grilled Cheese Sandwich pairs creamy roasted tomato soup with a golden, cheesy sandwich for the ultimate comfort food meal. Save Recipe Print Tomato Soup and Grilled Cheese Sandwich Makes 4 servings Ingredients SOUP 3 pounds ripe tomatoes, cored 2 tablespoons […] The post Tomato Soup and Grilled Cheese Sandwich first appeared on Louisiana Cookin'.

This hearty sandwich swaps traditional po’ boy condiments for crisp and tangy pickled veggies, Asian-inspired slaw, and spicy mayonnaise and gets paired with golden-brown catfish for the ultimate Viet-Nola fusion. Save Recipe Print Banh Mi-Style Catfish Po’ Boys Makes 4 servings Ingredients PICKLED VEGETABLES 2 cups matchstick peeled carrot 2 cups matchstick peeled daikon […] The post Banh Mi-Style Catfish Po’ Boys first appeared on Louisiana Cookin'.

These Stuffed Blue Crabs combine sweet Louisiana crabmeat, fresh herbs, and Cajun spices in a buttery, golden-baked seafood favorite. Save Recipe Print Stuffed Blue Crabs Makes 8 servings Ingredients ½ cup plus 8 teaspoons unsalted butter, divided 1 cup chopped yellow onion ½ cup chopped red bell pepper ½ cup chopped celery 2 cloves […] The post Stuffed Blue Crabs first appeared on Louisiana Cookin'.

This Royal Red Shrimp Salad with Green Onion-Tarragon Dressing combines tender shrimp, crisp celery, and a creamy herb dressing for a refreshing meal. Save Recipe Print Royal Red Shrimp Salad with Green Onion-Tarragon Dressing Makes about 6 servings Ingredients 2 quarts water 2 lemons, halved 2 teaspoons Creole seasoning 2 pounds fresh Royal Red […] The post Royal Red Shrimp Salad with Green Onion-Tarragon Dressing first appeared on Louisiana Cookin'.

This Pan-Seared Redfish with Blistered Tomatoes and Smoked Gouda Grits pairs flaky redfish with creamy cheese grits and juicy tomatoes. Save Recipe Print Pan-Seared Redfish with Blistered Tomatoes and Smoked Gouda Grits Makes 4 servings Ingredients GRITS 4 cups water 2 teaspoons kosher salt 1 cup stone-ground grits 1½ cups shredded smoked Gouda cheese […] The post Pan-Seared Redfish with Blistered Tomatoes and Smoked Gouda Grits first appeared on Louisiana Cookin'.

Recipe by Marcelle Bienvenu Traditional Creole cream cheese has a texture somewhere between ricotta and sour cream, giving this pie a lightness that’s hard to replicate. Save Recipe Print Creole Cream Cheese Custard Pies Makes 1 (9-inch) pies Ingredients 1¼ cups sugar 2 tablespoons cornstarch 1 pinch salt 2 (12-ounce) cartons Creole cream cheese* […] The post Creole Cream Cheese Custard Pies first appeared on Louisiana Cookin'.

Recipe by Marcelle Bienvenu Rock’s Catfish features crispy corn flour-coated catfish marinated in a tangy mustard mixture and fried until golden brown for a crowd-pleasing favorite. Save Recipe Print Rock’s Catfish Makes about 4 servings Ingredients 1 pound catfish fillets, cut into 1x3-inch strips ½ teaspoon salt ½ teaspoon ground black pepper 1 cup […] The post Rock’s Catfish first appeared on Louisiana Cookin'.

Recipe courtesy of David Guas, Chef/Owner, Neutral Ground Bar + Kitchen, McLean, Virginia Save Recipe Print David Guas' Shrimp + Grits Makes 4 servings Ingredients SAUTÉED SHRIMP 2 pounds large fresh head-on, shell-on Gulf shrimp 1 tablespoon grapeseed oil 3 tablespoons Creole Seasoning (recipe follows) SHRIMP SAUCE 1 tablespoon grapeseed oil 1 tablespoon unsalted […] The post David Guas’s Shrimp + Grits first appeared on Louisiana Cookin'.

Recipe by Marcelle Bienvenu To begin, steer your guests to the bar to fix their own cocktail or pour a glass of wine and then offer these beignets. Save Recipe Print Shrimp-and-Eggplant Beignets Makes about 4 dozen Ingredients 1 medium eggplant, peeled and chopped 1½ teaspoons salt, divided ½ teaspoon cayenne, divided 2 tablespoons […] The post Shrimp-and-Eggplant Beignets first appeared on Louisiana Cookin'.

Recipe by Marcelle Bienvenu This Lemon Chess Pie features a rich, buttery custard filling with bright lemon flavor baked in a flaky pie crust for a timeless Southern dessert. Save Recipe Print Lemon Chess Pie Make 1 (9-inch) pie Ingredients 3 large eggs 1 cup granulated sugar ½ cup light corn syrup 5 tablespoons […] The post Lemon Chess Pie first appeared on Louisiana Cookin'.

This Grilled Okra with Spicy-Sweet Dipping Sauce pairs charred, tender okra with a creamy, tangy sauce for an easy Louisiana-inspired appetizer or summer side dish. Save Recipe Print Grilled Okra with Spicy-Sweet Dipping Sauce Makes about 6 servings Ingredients 1 cup mayonnaise 2 tablespoons finely chopped green onion 2 tablespoons sweet and spicy hot […] The post Grilled Okra with Spicy-Sweet Dipping Sauce first appeared on Louisiana Cookin'.

This Stewed Okra, Tomatoes, and Tasso recipes combines fresh okra, ripe tomatoes, and smoky tasso in a classic Louisiana side dish that’s perfect served over hot rice. Save Recipe Print Stewed Okra, Tomatoes, and Tasso Makes about 6 servings Ingredients 2 tablespoons vegetable oil ½ cup chopped tasso ¼ cup chopped yellow onion ¼ […] The post Stewed Okra, Tomatoes, and Tasso first appeared on Louisiana Cookin'.

This Pickled Okra combines crisp fresh okra, jalapeños, garlic, dill, and warm pickling spices in a tangy vinegar brine for a classic Southern snack or garnish. Save Recipe Print Pickled Okra Makes 2 quarts Ingredients 1¼ pounds fresh okra pods, rinsed 2 large jalapeños, sliced 4 dried bay leaves 1 tablespoon black peppercorns 1 […] The post Pickled Okra first appeared on Louisiana Cookin'.

This Shrimp, Andouille, and Okra Gumbo features smoky andouille sausage, tender shrimp, and fresh okra simmered in a rich, dark roux for a classic Louisiana favorite. Save Recipe Print Shrimp, Andouille, and Okra Gumbo Makes about 10 servings Ingredients 1 pound andouille sausage, sliced crosswise ¾ cup vegetable oil 1 cup all-purpose flour 1 […] The post Shrimp, Andouille, and Okra Gumbo first appeared on Louisiana Cookin'.