What could be more perfect for the end of Mardi Gras than a luxurious and decadent brunch of Creole Eggs Sardou? It’s hangover food, but with a kick! Creamed spinach, sauteed artichokes, and poached eggs are layered in a bowl and topped with velvety hollandaise sauce for a greener, more decadent take on a classic Eggs Benedict.
This classic shrimp etouffee is rich and flavorful and makes a great dish to serve to guests yet easy enough for a weekend dinner. Although
If you’ve never had the pleasure of eating a New Orleans muffuletta sandwich, then you are in for a treat. It’s a large round loaf
Dirty rice is a Cajun classic usually served as a side dish. This version is hearty enough to serve as a main course. I like
This creamy and flavorful red beans and rice recipe is meaty, perfectly spiced, and the ultimate comfort food. The hardest part of this Louisianna classic
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