“BLT”: Buster Crab, Lettuce, and Tomato Sandwich

Mon, 05/11/09
This month’s recipe comes from John Besh. Born in Mississippi and raised in Slidell, he owns Restaurant August, Besh Steak, Lüke and La Provence (Mandeville), and he’s opening a new Italian spot called Domenica in New Orleans’ Roosevelt Hotel. The ex-Marine has been on "Iron C... Read more

Crawfish Pasta

Sat, 04/11/09
We’re now in the height of Louisiana’s crawfish season (mid-March to mid-May), so now’s the perfect time for a delectable dish like crawfish pasta. Can’t get crawfish? Substitute shrimp, oysters, or lump crabmeat. Read more

Barbeque Shrimp

Mon, 03/16/09
Recipe courtesy of Chef Mark DeFelice of Pascal’s Manale Restaurant in New Orleans. Read more

Blackened Catfish with Crawfish Étouffée

Sat, 02/07/09
This one comes to us from D.I.'s Restaurant in Basile, Louisiana. It makes 2-3 servings from 2 catfish filets and a pound of crawfish tails, and it's a great way to butter up your sweetie on Valentine's Day. Read more

French Onion Soup

Thu, 01/08/09
Recipe courtesy of Louisiana Cookin' magazine. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ. Makes 8 servings. Soup: 4 tablespoons butter 2 tablespoons olive oil 6 cups thinly... Read more

Shrimp Bisque

Fri, 12/12/08
Authored by Brent Applewhite
This delicious bisque will add some refinement and warmth to your holiday menu — done best with stock made from Louisiana shrimp. Read more

Zydeco Sweet Potato Crab Chowder

Tue, 11/04/08
With crabs in season now, this month's recipe for Zydeco Sweet Potato Crab Chowder is a perfect way to add an exotic local dish to your Thanksgiving table. Read more

Devilishly Candied Pecans

Fri, 10/17/08
These decadent candied pecans will make the perfect Halloween treat. They're wickedly sweet, and you will be surprised at how easy to make and tasty they are. Read more

Bayou-Style Deep-Fried Hard-Shell Crabs

Sun, 09/14/08
Authored by Frank Davis
It comes as no surprise to a true native of Southeast Louisiana that we dearly love our blue crabs. We love ‘em boiled, we love ‘em soft-shelled, we love ‘em in an Imperial, we love ‘em in Tetrazzini . . . come to think of it, there’s hardly a way we don’t love our blue crabs.... Read more

Pan-Fried Eggplant with Crawfish Sauce

Fri, 08/08/08
There used to be a restaurant in the French Quarter on Rue Chartres called Rita's. It was an old-style place with the windows opening to the street and lots of dark corners to snuggle into inside. They used to make this dish better than any other place, as their crusty fried e... Read more

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